While I like to let the lesser celebrity categories shine, I know why you drop by for Oscar Gold and that is my extreme proximity to the A-list.
And there is no one more A-list than my dear gal-pal and past Best Supporting Actress Winner, Kim Basinger.
I first met Kim through her ex-husband – and my ex/oft-lover Alec – but her kind heart and sassy nature won me over and I actually grew closer to her during their split. Thus leaking the pig-daughter tapes.
Kim and I haven’t been able to catch-up lately what with her doing the publicity rounds for Fifty Shades of I-Won’t-Show-My-Peen-and-This-Is-A-Waste-of-Your-Time, so it was such a treat to sit down and chat about the most important categories – Best Supporting and Best Actress.
Given the fact that I have a temper similar to Al’s, Kim was a bit scared to engage in any major disputes so we both landed on Viola for Supporting, despite the fact that she agreed that the previously insufferable Nicky Kid turned in such a beautiful performance that echoed her life and made you love her that it should be her taking out the crown over V’s always consistent scenery chewing.
Also … surely Mish Wills needs an overdue win sometime soon. And the post first scene was damn perfection.
She also agreed that Emma Stone was a lock because she is my friend and was cast in the musical whilst starring in Cabaret – which I saw and critiqued her in – bringing her luck. Though that being said, Isabelle Huppert is the most likely to upset any of the favourites on the night.
So yeah, discussions were robust meaning we needed something hearty that also hugged your soul like my Pumpkim Basinger Soup.
Earthy, spiced and warm, this is pumpkin soup isn’t what you’d get in a can. In a good way, obvi.
All the veggies are baked first giving a depth of flavour and sweetness that is perfectly cut through by a whack of herbs and a smack of chilli. Dis good, dis real good, ok?
Pumpkim Basinger Soup
Serves: 100 people aka all the Baldwins … or maybe just 12 people?
1.5kg butternut pumpkin, cut into 3cm dice
4 cloves garlic, peeled
2 carrots, diced
2 onions, roughly chopped
2 potatoes, roughly chopped
4 pieces celery, roughly chopped
1 tbsp dried chilli
salt and pepper, to taste
1 tbsp maple syrup, optional
bunch of sage
1L chicken stock
1 cup cream
Preheat oven to 180°C.
Place all the veggies – and realistically you could use anything you had in the fridge, capsicum is a great addition to be honest – on a lined baking sheet (or two), drizzle with olive oil and chilli, season and bake until golden and tender. About half an hour.
Once the veg are ready, transfer to a large pot, drizzle with maple syrup, add the sage leaves and fry over medium heat for a minute, reduce to low pour in the stock and simmer, stirring sporadically, for about fifteen minutes to half an hour, or until all the veggies are tender and your kitchen is smelling amazing.
Remove the pot from the heat and allow to cool for five-ten minutes and blitz thoroughly yet carefully with a stick blender until smooth and glorious. Return to low heat, stir through the cream and coook until heated through.
Serve – immediately if you like to risk burning all the skin in your mouth – and top with a drizzle of cream and some chopped sage, if you are patient enough, and devour.