COYOTE UGLY
—
2000, dir. David McNally
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“oh my darling, they will call you icarus for loving the sun too fiercely what a tragedy to yearn for something you’ll never be able to touch without getting burned. my poor icarus, oh how you will burn for love, yet to only feel it once my heart breaks for you. history will remember you, for being the first to fly that close to the sun just to feel it’s warmth. they’ll also remember you for your fall from grace into the icy depths of the sea but you never feared falling, it was the not knowing how it felt to be loved by the sun. i’m sorry my love, for history will forget your sun kissed heart.”
— like icarus my love, we came too close to the sun.//t.c
How to Handle Having TOO MUCH To Do
So let’s say you’re in the same boat I am (this is a running theme, have you noticed?) and you’ve just got, like, SO MUCH STUFF that HAS to get done YESTERDAY or you will DIE (or fail/get fired/mope). Everything needs to be done yesterday, you’re sick, and for whatever reason you are focusing on the least important stuff first. What to do!
Take a deep breath, because this is a boot camp in prioritization.
- Make a 3 by 4 grid. Make it pretty big. The line above your top row goes like this: Due YESTERDAY - due TOMORROW - due LATER. Along the side, write: Takes 5 min - Takes 30 min - Takes hours - Takes DAYS.
- Divide ALL your tasks into one of these squares, based on how much work you still have to do. A thank you note for a present you received two weeks ago? That takes 5 minutes and was due YESTERDAY. Put it in that square. A five page paper that’s due tomorrow? That takes an hour/hours, place it appropriately. Tomorrow’s speech you just need to rehearse? Half an hour, due TOMORROW. Do the same for ALL of your tasks
- Your priority goes like this:
- 5 minutes due YESTERDAY
- 5 minutes due TOMORROW
- Half-hour due YESTERDAY
- Half-hour due TOMORROW
- Hours due YESTERDAY
- Hours due TOMORROW
- 5 minutes due LATER
- Half-hour due LATER
- Hours due LATER
- DAYS due YESTERDAY
- DAYS due TOMORROW
- DAYS due LATER
- At this point you just go down the list in each section. If something feels especially urgent, for whatever reason - a certain professor is hounding you, you’re especially worried about that speech, whatever - you can bump that up to the top of the entire list. However, going through the list like this is what I find most efficient.
- Some people do like to save the 5 minute tasks for kind of a break between longer-running tasks. If that’s what you want to try, go for it! You’re the one studying here.
So that’s how to prioritize. Now, how to actually do shit? That’s where the 20/10 method comes in. It’s simple: do stuff like a stuff-doing FIEND for 20 minutes, then take a ten minute break and do whatever you want. Repeat ad infinitum. It’s how I’ve gotten through my to do list, concussed and everything.
You’ve got this. Get a drink and start - we can do our stuff together!
WOAH THIS SOUNDS HELPFUL. I’M GOING TO TRY THIS IMMEDIATELY. Also, I made a chart for myself, but if anyone else wants it for reference (or if this is wrong and I misread you can tell me) here it is:
Jacqueline Durran | Best Costume Design
Pride & Prejudice - 78th Academy Awards Nominee
Atonement - 80th Academy Awards Nominee
Anna Karenina - 85th Academy Awards Winner
Beauty & The Beast - 90th Academy Awards Nominee
Darkest Hour - 90th Academy Awards Nominee
Little Women - 92nd Academy Awards Winner
My perfect mashed potatoes
The secret is in the water; literally, it’s IN the water.
See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.
So don’t throw out any water.
Here’s how you do that:
First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)
The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.
But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).
Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.
Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.
Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.
Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!
Fuck Columbus! Indigenous Rights! And happy Thanksgiving!
Hm... I'll have to try this next time I make mashed potatoes.
