The Wolfman

I have not been watching all that many movies lately, and my horror movie challenge is… well I stared watching “Körkarlen” and it’s really boring so the whole thing is on ice at the moment, maybe I have to change that movie to something else…

Anyway… haven’t seen the original “The Wolf Man” but I did read a script for the one with Benico and I really really hope it was an early draft that has been changed A LOT because it was sort of crap. Oh and I don’t like when they toss in real characters in movies and it seems like Inspector Abberline is in the movie. Why? Is there a reason? I remember when I read the script and it said “London 1888” and went, “Okay, so that means Jack the Ripper will appear…” and he did...

When I read the script some parts had a “Sleepy Hollow” vibe about them and it turns out that Andrew Kevin Walker has been working on this script as well.

Oh, I have to go and make some more tea before I start watching the movie… made I’ll find some snacks as well…

Name: The Wolfman
Country: UK/America
Tea: Rhubarb
Snack: Limpa with caviar on it.
Expectations: I like Benico and I like Emily and it’s Victorian times which I like. Hopefully there will be nice sets and costumes; I have more hope about the clothes being pretty than the movie being good.

Golem makes a little cameo, cute…

Thank God they changed the part when he (the werewolf) gets attacked by a crocodile and the wolves running around in London. Why are wolves always such weird psycho animals in movies? In the script I read the werewolf lets the wolves out from the cage at the zoo (after he’s been attack by a Nile crocodile) and the wolves just starts to hunt people in the streets, why? In “Day after tomorrow” the wolves also become weird killing machines; I just doesn’t make sense to me.

I must say that the movie, towards the end becomes a little tiresome for me. It would have been better if it was all taking place on the moors or in London, but if it was in London I would rather have followed the detectives work instead of the werewolf. Two hours is too much.

Best thing in the movie: Garden, houses and of course the topiary!

Turns out...

that I don't like marmelade. It's like jam on a cracker, who wants that, ew! But it's fun to make stuff but there will be no more marmelade made in this house, at least not by me.

Rhubarb marmelade

Rhubarb marmalade with ginger
1kg rhubarbs
1 lemon
1 orange
1kg sugar
1 table spoon of ginger

1. Rinse the rhubarb and slice it up and put it in a bowl. Grate lemon and orange peel and squeeze the juice out into the bowl and add HALF the sugar. Stir it around and cover it with cling film or similar and let it sit in room temperature for 12 hours.
2. Put it all in a pot and cook it for about 20 minutes, stir every now and then.
3. Add the rest of the sugar, little by little. Let it boil… heavily? (my cooking English sucks) without a lid for 15-20 minutes until it reaches 107-108C.
4. Take a little of the marmalade and add the ginger before adding that to the pot. (Why? I don’t know…)
5. Get warm jars for the marmalade, put the lid on right away and place the jars upside down until the marmalade is cool. (Why? I don’t know…)

It seems okay to me but I would add less ginger because it becomes very dominate. (Recipe found here, only in swedish)

French rhubarb marmalade
1kg rhubarb
1kg sugar
30g butter/margarine

1. Rinse the rhubarb and slice them into thin bits and add it with sugar in a bowl, cover with cling film or similar and let it rest of the night.
2. Pour the juice that has appeared over night into a pot and boil at heavily without lid until about half is left (why? I don’t know). Add the rhubarb and boil and stir. Add the butter when the marmalade is boiling the most.
3. Lower the heat and let the marmalade simmer for about 30-45 minutes. See if it has the right texture by putting a little of the marmalade on a plate and let it cool.
4. Pour it into jars, lid on and let the flavor develop for 24 hours.

I don’t know what’s French about it but it taste nice and has a pure rhubarb taste compared to the other one. I’m going to make some rusk next. (Recipe found here, only in swedish)