Well, nobody's perfect!

Osgood sabía lo que decía cuando le dijo a Jerry en "Con faldas y a lo loco" que nadie es perfecto. Perfecto sólo es el primer día que pones el edredón en la cama, el día en que te das cuenta de que esa noche vas a agradecer su calorcito. Ha estado esperando su turno en silencio y al vacío en el último rincón del armario, viendo como sacabas las camisetas de tirantes y las toallas de playa y, cuando menos se lo esperaba, llegó septiembre. Septiembre es el mes perfecto, con la temperatura ideal, el material escolar nuevo debajo del brazo y los firmes propósitos que sabes que no cumplirás para el nuevo curso.

Todo lo demás es una mierda, excepto las tardes de domingo debajo de la manta viendo una película de Billy Wilder, esas sí que son perfectas.

Hasta siempre, Tony.

Ratatouille

"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations, the new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more." 

 Anton Ego

I am obsessed with 'Lost' (IX)