stuff, written by me

Monthly Archives: December 2015

This fall and winter have been soooooooooo overstuffed with work and travel and life changes that it has felt a bit like the turducken of seasons. Once again, I turn to cooking when I am stressed out. I made this mushroom lasagna from Plenty a few weeks ago when I was overwhelmed by the task of filing for tax credits for Birdland. Spoiler alert: I am still overwhelmed by this task, which is not yet 100% done, in part because I am waiting on info from other people, which at least makes me feel better and less like a procrastinating, incompetent lump.

when in doubt, make an elaborate new recipe

when in doubt, make an elaborate new recipe

Mostly, I feel like a delightfully happy dumpling (i.e. good lump, not bad lump), good moods being the best symptom of pregnancy that I’ve experienced so far. I haven’t blogged about being pregnant because we just announced it on the social medias a couple of weeks ago, but here we go: I am nearly six months pregnant, so you can look forward to several exciting posts over the next three months about how sore my hips are and how much my walk has turned into a waddle. Whee!

I have been joking that I thought producing a movie would be the biggest thing I did in 2015!  Turns out, I’m producing something waaaaaaaay bigger, to be released into the world in early 2016. In addition to good moods, I’m also experiencing a thrilling plethora of symptoms that I had never heard of before – insane dreams, an occasionally bloody nose, sensitive gums, a numb thigh (pinched-nerve related), constant exhaustion, post nasal drip, heartburn and occasional bursts of weeping. My skin is also super dry, but maybe that’s just “winter”. I have not had morning sickness or cravings, aka the only two symptoms anyone ever talks about.

I will never understand people who don't love mushrooms

I will never understand people who don’t love mushrooms

For the past few months, we’ve been inching closer and closer to finishing Birdland, which is an absolutely thrilling fact, truly. I’m kind of sorry that I’ve been too exhausted and preoccupied by the crazy changes happening in my life (and body) to throw myself fully into the final few months of post-production, but I’m also incredibly glad that it’s no longer my job to steer the ship at this stage of the game. I’m also especially pleased that the completion date for the film (even if we fall a bit behind schedule) will be at least a month before my due date. Good timing! I never ended up writing about the pickup shoot dates that we rocked in August, but they went great, and our editor Caroline did a superhuman job of sculpting all our footage into a real movie. She is a wizard, truly. We locked picture last month and are now embarking on the next grand adventure: sound!

Every good pasta sauce starts or ends with bechamel. Ok, maybe not bolognese, but just about every other one.

Every good pasta sauce starts or ends with bechamel. Ok, maybe not bolognese, but just about every other one.

There are more fascinating aspects to the sound post production period than I really understood before. ADR (i.e. dubbing over lines that were mumbled, not recorded perfectly, or flubbed in some other way – in our case, we also added a few offscreen lines that weren’t in the script originally), foley (you know, like what the guy in Berberian Sound Studio does), editing the dialogue, adding the score (ours is being composed by two supremely talented musicians), crafting the sound design (the various non-musical elements that will shape the atmosphere of the film) and mixing it all together so that it sounds perfectly. It’s a lot of work. Many weeks’ worth.

layers of sauteed mushroom (with tarragon), layers of feta + ricotta, layers of gruyere-filled bechamel

layers of sautéed mushroom (with tarragon), layers of feta + ricotta, layers of gruyere-filled béchamel

Now that sound work is well under way, I can focus on tying up all the other loose ends – the aforementioned tax credit application, analyzing the cost reports to see if we’re over or under budget, get ready for the big job of submitting to film festivals, putting out press releases, promoting and marketing the film and working with our distributor / sales agent on the whole big plan of putting it out into the world.

In the meantime, I intend to focus on tying up as many other work-related loose ends between now and March as I possibly can. That includes finishing a few projects for REEL CANADA, delegating the bulk of my Royal-related work to other people, and getting as much Shudder work done as possible, so that we don’t risk falling behind during the baby-hiatus that is to come in late spring. It is all very daunting, but I have to say, I am very, very excited to be very busy with something that isn’t work in 2016. I’m a bit burned out on having five jobs. A few months ago I joked about how I could never decide on which job to quit because they all take turns being heartwarming. Thankfully, life has decided for me. I’m not quitting any of them, but I’m taking a good long break from them all. Perfect!

I was worried it would be watery, but in the end, it actually could have used even more moisture - go figure

perfect

p.s. next time I’d add more parmesan & feta to the cheese in the very-cheesy mixture for this lasagna. It was delicious but kind of lacked salt.