This week is a big landmark for me. I have been a Netflix subscriber since 2006, when streaming movies wasn't a thing. After the "big split" of the streaming and by-the-mail services and the price increase, I was a bit peeved but kept going with the service and shelled out the $16 per month.
Since moving here, I have fallen in love with this place. They have sections by director. They have an entire wall of criterion collection movies. They were the ones that had the Dario Argento shelf up in the horror section during Halloween season. It's wonderful. Contrary to what Trey Parker and Matt Stone think, people still go to movie stores.
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| Randy's movie store was not as cool. |
I encourage everyone in the Boston area to give this place a try. The prices are a little steep for renting just one movie, but they have buy one get one free on Tuesdays. Also, if you rent a lot of movies, you can get a card for $40 that gets you 20 movies. I opted for this deal.
Anywaaays, Shame was my last movie from Netflix. You can read my review after the recipe post!
The food I made this week is kind of similar to the first post in the sense that the beets turned everything red again. It was delicious regardless, but you can just leave them out if you don't want another pink soup. As a matter of fact, this recipe is kind of a run-of-the-mill clean-out-the-fridge soup recipe. It also only uses one big pot, which is nice for cleanup. There are a lot of different ingredients you can add and take away, but I would say that the advantage of using the list I have compiled is that everything is in season. Stay tuned for Wednesday's post for the delicious bread I served alongside it (and a nice happy movie. I promised.).
Oh, also I used lettuce in my soup. Trust me on this one.
