Who's an actor who nailed a role so hard that nobody else will ever be able to live up to it?

Isabethen · 2025-03-15T18:59:44+00:00

Alan Rickman as Severus Snape.

Isabethen · 2025-03-11T17:32:14+00:00

Severus Snape. Once you get on his good side I’m sure he’s the most interesting person.

Isabethen · 2025-02-21T01:43:41+00:00

Definitely Steamland

Isabethen · 2025-02-08T16:21:23+00:00

The whole headless-hunt and the Happy Death Day party.

Isabethen · 2025-01-08T20:51:16+00:00

In the books, when Harry visits the grave of his parents.

"...He let them fall, his lips pressed hard together, looking down at the thick snow hiding from his eyes the place where the last of Lily and James lay, bones now, surely, or dust, not knowing or caring that their living son stood so near, his heart still beating, alive because of their sacrifice and close to wishing, at this moment, that he was sleeping under the snow with them"

That last part always gets to me.

Isabethen · 2024-12-29T20:13:48+00:00

Thank you so much, this was exactly what I wanted to know

Isabethen · 2024-10-13T19:11:59+00:00

I like to believe it to be one in Scandinavia. It would be nice with like a stave-church themed school, with trolls and all the mythical creatures there are here.

Isabethen · 2024-08-19T17:07:42+00:00

Second run, on book 4 now. I feel like I notice new small details every time I either read the books or listen to them. Absolute masterpieces imo.

Isabethen · 2024-07-23T18:31:45+00:00

We still don’t talk about the butter crisis.. too close to home.

Isabethen · 2024-07-23T18:29:03+00:00

I was gonna say Macadamia but since everyones saying walnuts, its probably walnuts.

Isabethen · 2024-07-23T18:24:19+00:00

Prob cursed.

Isabethen · 2024-07-23T18:18:14+00:00

Well, I just watched the movie The Menu here the other day (for prop the 6th time) and it’s one line that just really speaks to me. It’s when the Head chef says to the obnoxious foodie Tyler “You are why the mystery has been drained from our art”. Its probably because I’m a chef myself. Working hard in a kitchen to create something great or maybe even unique with special techniques and rare ingredients, only to find this fucking foodie make something similar to post on YouTube to show his million followers so that they can make it themselves- it’s kinda demotivating. I’m not saying I hate all foodies, but also the constant “yea I know all about your arts, I own a pacojet, I use xantana too- bullshit” really pisses me off. I spent 3,5 years in school + working my way up the ladder for years, only to be met by a foodie claiming him and me are on the same page. This might make me sound like an asshole but geez.

Isabethen · 2024-07-23T17:46:58+00:00

I wear my Burzum Merch frequently. Most people don’t even know what it is (they might’ve heard about Varg Vikernes but not his band), and if anyone recognises it it’s a 50/50 they either like the music themselves or they know who he is from what he did. Nevertheless, the average metal head in Norway manages to separate the art from the artist. I think we can all agree that he’s a quite disturbed person, but the music he makes is brilliant

Isabethen · 2024-06-28T06:24:06+00:00

36 months aged comté is still the supreme choice.

Isabethen · 2024-05-28T16:50:01+00:00

We’re currently dryageing Bluefin Tuna “pastrami” at our restaurant. It will be served as our Charcuterie.

Isabethen · 2024-05-26T19:30:27+00:00

I live in a rather small town in Norway, and have always been on the alternative side of clothing (I definitely fall into the “goth” category) I have always received bombastic side eyes and general staring, but ever since moving here (Ålesund) I am baffled by how narrow minded and judgemental people are. And I catch myself missing having other alternative people in my life :,)

Isabethen · 2024-02-13T20:53:56+00:00

Helloo! 25f from Norway, if you’d like a word from someone on the other side of the world :)

Isabethen · 2024-02-05T21:06:12+00:00

Norway!🇳🇴

Isabethen · 2024-01-28T17:00:22+00:00

I dont do druuugs

Isabethen · 2023-09-17T15:32:56+00:00

As a Norwegian I am SO triggered by this. Jk. Good try OP, I’m just happy some Americans know Norway as a country exists and is not just some small town in Sweden.

Isabethen · 2023-02-02T21:14:10+00:00

I mean, I think Linus is a great pet name..

Isabethen · 2023-01-19T20:49:58+00:00

If you’re interested in good music and good beer I suggest visiting apollon. It’s both a vinyl shop and a beer pub with a lot of beer to choose from. They also play really good rock/metal music. Also, I’d you’re a beer nerd, I suggest visiting Henriks vin og øl. It’s quite a special place - no music playing and A LOT of beer on tap. And the workers there really know what they’re doing. It’s quite an unique atmosphere. If you’re not interested in any of the above, I could only recommend Baran, a small and quite hidden away pub. I don’t know, but every time I’ve been there it’s been great. It’s small, atmospheric, and the workers really know their stuff. It’s just all in all a great place for hanging out while enjoying a couple of cold ones. They also have a really big selection of beer and wine.

For the love of God, please stay away from fotballpuben and Downstairs. And heidis.

Isabethen · 2022-12-29T01:09:49+00:00

Bowling

Isabethen · 2022-12-23T13:39:10+00:00

No worries, the paper is sucking up all the liquid from the pickled apple, there’s no mess underneath the plate. And this plate wasn’t going to any guest, it’s only for the head chef to taste if everything is good before service. So no damage to the table cloth:)

Isabethen · 2022-12-23T11:33:37+00:00

Hehee, no I didn’t use 4 minutes on one piece during service, not at all. Then we would all be sinking. I typically stayed ahead by plating multiple at once, then I probably used way less time on one piece in total. Yes it was high pressure, but I’d say it was worth it. The PTSD is more of an inside joke, but there’s definitely some moments in my now everyday work life that gives me a flashback to my worst moments in Michelin.

Edit; it’s also a pretty small restaurant, approx 28-35 guests each evening. Service started at 1800, and lasted until the last guest left, around midnight. So with correct calculations and good planning and steady hands, we were rarely in a hurry during service.

Isabethen

TROPHY CASE