Last night we saw Bad Words, directed by and starring Jason Bateman (from Arrested Development). It was at Ryerson Theatre. We arrived a bit before quarter to nine (the film started at nine) and were met with one of the longest queues I think I have ever seen. We arrived just as it was starting to file in. It stretched down Gerrard St, around the corner and then around the corner again. We had to walk for ages to get to the end of it. If we’d snuck in front of anyone, we would have been torn limb from limb.

There were plenty of seats left at the very front of the theatre, which seats 1200 people. We were a bit too close but at least we weren’t in the very front row, which would have been unbearable.

The film is about a 40 year old who, through a loophole in the rules, enters the national spelling bee competition. He’s a phenomenal speller, has a photographic memory and is a bit of an arsehole yet likeable in some ways. The film was very funny, a bit predictable in some ways, but still a good film to see. Lots of irreverent jokes. Recommended.

Jason Bateman at the World Premiere of “Bad… by redcarpetdiary

Once it finished, we joined the horde as it filed out through three of the five possible doors. I was starting to get claustrophobic and imagined how if there were to be a fire, we’d be screwed. I thought back to when we were in London for New Year’s and part of an enormous crowd that was slowly, painfully slowly, making it’s way down a street and into Embankment Train Station. Luckily, I’d been drunk at the time otherwise, looking back, I think I would have freaked out.

We emerged eventually and sped off home.

Today we stayed in bed until about 8 and then got up and did lazy Sunday morning things. We ate breakfast, watched pre-recorded episodes of Episodes that had played on the cable during the week, and then we got ready for our final movie of the Toronto International Film Festival, Attila Marcel.

It’s a French film about a mute piano virtuoso who meets a woman that helps him rediscover memories of his dead parents. A sweet, off-the-wall film, with some poignancy, some laughs and some tears. I really liked it and it was a good, typical ‘festival’ film to see as our last. Plus there was simply sublime piano playing throughout. I’m tempted to get a keyboard again. Playing while looking out our window across the park and the apartment buildings (and when the snow falls) would be quite magical.

We hadn’t had lunch so we jumped on a streetcar and rode down Queen St West. We first went to a recommended patisserie called Nadège where Glen bought a few pastries (and I had a nibble), then we went to Terroni for a rather disappointing meal. It’s our third time to Terroni and I can’t say I’ve actually been blown away by the food. If you specialise in Italian cuisine, you should at least be able to cook spaghetti properly. We won’t go again.

Back home we went to the gym (on a Sunday!?!) and there were all these people in there! Don’t they know it’s only there for us? I felt good for having gone though. Don’t feel as guilty about eating half a croissant now.

Now, the trials of making yoghurt. I bought a yoghurt maker a little while ago and it probably sat there a month while I tried to find cartons of UHT milk. Apparently they do not exist in Canada. I also had to order yoghurt starter culture online because finding it in shops here is near impossible. Using ‘real’ milk, I attempted my first batch last week. It turned out runny. I reread the instructions. I hadn’t put one of the lids on.

Second batch I made Friday night, with the lid on and the addition of milk powder (which only comes in skim variety and was also a trial to find in the supermarket). This batch came out slightly better, verging on the sour side, but was still too runny. Glen did eat some of it this morning, declaring it fine, but I had another batch on in an attempt to get it thicker.

So last night I set it up, using only 500ml of milk (opposed to the 1L I had been using), added my starter culture and then a third of a cup of skim milk powder. If it was doubled out, it would mean I’d use 10 g of starter culture, instead of the 5g I had been using. After it had incubated, I put it in the fridge for 8 hours (like the others) and have just now opened it up to see what it’s like.

On the verge of perfection.

Consistency is excellent. Smell is pretty good. Perhaps on the slightly tart side but I might alter that in the next batch by putting it on for 10 hours instead of 12. Looks like I might finally be on to a winning recipe.

And why make my own yoghurt? I don’t eat it but Glen likes it on his porridge in the morning. Here it goes about $7 for 750 grams and I can make it for between $3 and $4. Once I’ve got it working perfectly every time and my stress levels go down, I’m sure it will be worth it.