Of Course I Have Already Seen Harry Potter (and being open to what comes)
I went on Saturday evening after teaching two classes and a workshop. I arrived at the 5:20 show of Harry Potter just as the opening credits were rolling, having intentionally missed the ads and the trailers (17 minutes of them by my clock). After the movie was over, and I was walking to catch the bus home, I overheard a young woman loudly giving a blow by blow to a friend about the ways the movie was unfaithful to the book.
I was raised to think the book was always better. I read all of the Mary Poppins books (yes, there are several), first seeing Mary Poppins in college. In the books, Mary Poppins has quite an edge; she is not the saccherine being of the movie. I’d read Charlie and the Chocolate Factory years before I saw the first movie. The book is fantastic. The movie is its own art. The list could go on.
I’ve taken these days — thank goodness I never did realize the ubiquitous adolescent dream of being a movie critic — to just enjoying movies about books for their own sake, without undue comparison. (It does help, sometimes, though, to be familiar with the books on which the movie is based, for example: Cheri).
If it had not been for the yoga practice, I do not know whether I could have reached a stage where I could watch the movie without comparing it to the book after my Woody Allenesque how to watch a movie upbringing. To be open and fully accepting of what comes takes many forms. This is just a very small and rather unimportant one. Having come with no expectation of the movie being faithful to the book, though, gave me a much greater possibility of enjoying it for the bit of summer afternoon entertainment it was.
Could not resist the french name. More fun than summer local vegetable stew. An alternative name could be: how to make three okra and six beans into dinner for two. Or maybe four. When I was out in the garden this morning, I simply picked what needed to be picked. Featured here: three okra, six beans, one jalapeno, two ancho chiles (one partly dried on the plant), two large tomatoes (both of which are only partly viable), two ripe and one green (fell off while I was picking the ripe ones) roma tomatoes, one very small garlic clove, baby leeks, garlic chives, tarragon, parsley, dill, and herb fennel. Serve over quinoa, couscous, rice, or pasta, and it is easily a meal for two. Add some red beans or other dried beans, and it could be dinner for four.