Where the Heart Is

Natalie Portman Flip

Drink, Oscar Gold, Oscar Gold XCII: Gold Basketball

I’d recovered from the emotions that seeing Quentin brought up about my beloved Luke’s passing, and then Lydia – who I’m trying super hard not to call Lydiot – had to get her petty revenge on Shane and make her the first boot.

So thankfully I had already locked in a date with my dear friend Natalie Portman for the second, grand day of this year’s Oscar Gold celebration, Gold Basketball.

I arrived on her doorstep with red, puffy eyes and tried to put on a happy face, like a less murdery version of Joaquin Phoenix in Joker.

Nat being Nat saw right through my valiant efforts to get my emotions together, pulled me in for a hug and reminded me that whatever was bothering me, it would all be ok.

She then followed it by putting on her Jackie O voice and told me there would never be another Camelot. Another Camelot. And all was right in my world.

I haven’t seen Nat since we filmed cameos in Avengers: Endgame, so it was to catch-up away from the warm, embracing pecs of Chris Hemsworth, who I really must catch soon. While she couldn’t confirm that Taika was willing to cast me – “you should talk to him, he loves you” – she was thrilled to run the Best Actor and Actress odds with me.

While Joaquin is the obvious frontrunner, Nat was hoping for an Adam Driver surprise for Marriage Story and I, passionately and vehemently will argue that Antonio Banderas’ stunning, reserved turn in Pain and Glory is what should take the gold. For Best Actress we had no such hopes for a surprise, fully aware that Renée Zellweger should and will win for her sublime turn in Judy. Getting justice for my dearest Judy Garland’s status as a non-winner.

With that out of the way, she gave me another big hug, bid me adieu and toasted our friendship with a round of Natalie Portman Flip.

 

 

I know I have probs complained about eggs in cocktails, but Nat loves them and I love her, so I suffer this baby down and focus on the fact it is safer to drink this than the alcohol out of my deodorant. I mean, brandy is nice. How is that for selling it?

Enjoy!

 

 

Natalie Portman Flip
Serves: 1.

Ingredients
30ml brandy
60ml ruby port
½ tsp simple syrup
1 egg
nutmeg, zested, to taste

Method
Place everything but the nutmeg in a cocktail shaker and shake with all the rage pent up from dealing with the Susans in your office for a minute or so.

Strain into an old fashioned glass. Grate over nutmeg. And down, immediately.

 

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Turkey Roulade McLanahan

Main, Poultry, Thankgiving for being a friend

After spending the last couple of days in ‘87 catching up with Bea and Estelle, I wasn’t sure if I should hang around for my date with Rue or go visit her in ‘05 when she was appearing in Wicked. Despite the fact it would likely have lead me to landing a part in the hit musical – and probs my first Tony – I decided to stick with the past.

Mainly to avoid a feud due to me exiting the time period without a word. Though it’s not like it would have lasted long, given how close we were.

I first met Rue on the set of Maude in the ‘70s. I, of course, was there as part of Bea’s entourage but I was fast taken by the delightful Eddi-Rue. We were both thrice divorced by the time we met and it was just such a comfort to have someone to talk to that had been through the same thing.

Rue always felt like the glue that held the girls together, given her warm, loving nature and I am so thankful to be able to experience it firsthand once more.

“My sweet darlin’ Ben, I do say, how I’ve missed you!”

I ran into her arms and held back my tears for her unexpected death in 2010.

“Now my sweet boy. Bea and Stell told me I’m in for a real treat for dinner … like how the men feel when going on a date with that Blanche!”

We laughed long and hard well into the night, talking about all the things we were thankful for – divorce being a big one for us three-timers – before sitting down to a big ol’ orgy of meat in the form of my Turkey Roulade McLanahan.

 

 

Given I was cooking in someone else’s kitchen … in the ‘80s, I couldn’t go around whipping up a big roast. That of course doesn’t take away from the fact this is a show stopper. The crispy pancetta crust keeps the turkey nice and moist. Particularly when you stuff it full of more meat and a good whack of herbs.

Enjoy!

 

 

Turkey Roulade McLanahan
Serves: 6.

Ingredients
1 small bunch of sage, roughly chopped
4 pork sausages, casings removed
1 carrot, grated
5 garlic cloves, minced
2 tbsp grated parmesan cheese
¼ cup craisins
a small handful of spinach, roughly chopped
freshly grated pepper
800g turkey breast fillets, flatten to 2cm thick with a mallet or rolling pin
200g thinly sliced pancetta

Method
Preheat the oven to 180°C.

Combine the sage, sausage, carrot, garlic, parmesan, craisins and spinach in a bowl with a good whack of pepper.

Arrange the pancetta on a sheet of baking paper, slightly overlapping. Line the flattened breasts along one of the long edges, pressing closely or overlapping to form a clean piece of meat. Form the stuffing into a long sausage and place it along the centre of the meat. Using the baking paper as a guide, tightly roll the turkey over to form a long roll, with the pancetta sealing the turkey meat. Tie with a couple of pieces of kitchen twine to secure, transfer to a lined baking sheet and bake for 45 minutes, or until crisp on the outside and beautifully cooked on the inside.

Allow to stand for five minutes or so before carving, serving and, most importantly, devouring.

 

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