Blue cupcakes, curely wurleys and jammie dodgers.
Throw in a trivia game, big screens and a lot of people and we’re talking Doctor Who Season 8 Premiere!
What did you think?
I liked Capaldi. Obviously, I’ll have to see more to get an idea of how he’ll develop, but in all, his performance was what kept me watching. The rest of it? Not sure I really cared an awful lot. I really wanted to see more Capaldi and less of everyone else, even though there were some really funny scenes (Strax’s fall and Jenny’s posing scenes got a big laugh out of our group).
This was definitely an episode that was FOR the audience. It spoke directly to us and it wasn’t ashamed to do so. We were Clara as she watched this new (older) man who was “not our boyfriend” anymore dash about and act so much differently and yet familiarly like the “old” Doctor (the phone call scene was well done and sweet). It told us that we need to accept change, to help and be there for others as they go through change and that relationships aren’t just one dimensional.
It told us to re-evaluate who we are and to question our expectations.
I quite liked that. 🙂 It was refreshing, maybe a bit preachy at times, but very much befitting a first episode.
And the intro sequence. Can we just say it was fantastic? 😀 I LOVE the intro and while the original black and white intros are still the best, in my book, this one was right up there as one of my top intros. SO much better than the time tunnel effect. Blah!
I took this wonderful recipe from Joanne’s website to the party and it was delicious! I changed it up a tad by using quinoa instead of the bulgur and I omitted the mint (not keen on mint) and swapped out half the lemon for half a lime. 🙂 It was a fast and really pretty dish to bring to the party and one of the healthiest items at the table!
Bring on the Doctor! I think we’re ready to see how he stands up to the Daleks. 🙂
Mediterranean Tabbouleh Hummus Dip
- 1/2 cup quinoa
- 1 cup water with a dash of salt
- 12 oz container of regular hummus (Joanne uses Pacific but I used Lilly’s)
- 12 oz container of roasted red pepper hummus
- 1/2 lemon, juice
- 1/2 lime, juice
- 1 1/2 cups chopped parsley
- 2 roma tomatoes, deseeded
- Add water, salt, and quinoa to a medium pot and bring to a boil. Reduce heat to simmer, cover and cook about 15 mintues (or however long your packet says). Set aside and let cool (I popped mine in the fridge to speed up the process).
- Mix together chopped parsely, juices, tomatoes and quinoa.
- In a serving dish (about the size of an 8×8 pan), layer regular hummus, half the tabbouleh, the roasted red pepper hummus and then the rest of the tabbouleh. Serve with your choice of chip.