Author: Sharon

Netflix’s effort to create a live-action adaption of the Japanese Manga series Death Note (first serialised in magazine form and later as anime and then live-action television) is overall disappointing.

I dislike when the conception of a character changes, so in that regard would like the opportunity to see the live-action film released in Japan in 2006/8, and while the relocation might call for altered nationalities, I would have preferred a cast reflecting the original personas more. Not that there is anything wrong with the performances of the actors giving the story line and the limited time to execute it — and there lies the real problem, as I will explain further on.

It’s sad the cast does their best with limited material. In this revamp, Nat Wolff fits the lead role of Light (Yagami), and Margaret Qualley, the lead female, Mia — a necessary change for the better. The anime characteristics of the earlier ‘Misa’ (who is erratic and immature) would never fully translate to a western culture. She was the most irritating female protagonist/antagonist (she reflects both at various times in the plot) I’ve seen in a long time.

In particular, although Lakeith Stanfield did a good job of perfecting the glances and mannerisms of ‘L’ the character dissolves into volatile instability in a way the original ‘L’ (Ryuzaki) never did, and it’s a shame they took his personality in that direction.

Ryuzaki’s story in the anime was expected and logical but no less onerous for all that and ‘L’ remains for me the most compelling character of the entire series and concept, so I would have liked to see everything about the adaption more fledged out. The interplay between Light and Ryuzaki is lacking in the Netflix edition, which at heart is not in any way captivating or inspiring conviction.

The best thing may well be Ryuk, as voiced by Willem Dafoe, but I was sorry the whole mythology of the Shinigami wasn’t explained to the uninitiated, and the skilful twists of the plot compacted to such a momentary suggestion of the source material. I’ve read criticism that the film feels rushed and I wholeheartedly agree. The sheer haste of execution means none of the sub-text is examined and barely disclosed. I recommend checking out the anime series, though for a serial running for 37 episodes it requires commitment.

It’s sad the cast does their best with limited material. In this revamp, Nat Wolff fits the lead role of Light (Yagami), and Margaret Qualley the lead female, Mia — a necessary change for the better. The anime characteristics of the earlier ‘Misa’ (who is erratic and immature) would never fully translate to a western culture. She was the most irritating female protagonist/antagonist (she reflects both at various times in the plot) I’ve seen in a long time.

In particular, although Lakeith Stanfield did a good job of perfecting the glances and mannerisms of ‘L’ the character dissolves into volatile instability in a way the original ‘L’ (Ryuzaki) never did, and it’s a shame they took his personality in that direction.

Ryuzaki’s story in the anime was expected and logical but no less onerous for all that and ‘L’ remains for me the most compelling character of the whole series and concept so I would have liked to see everything about the adaption more fledged. The interplay between Light and Ryuzaki is lacking in the Netflix edition, which at heart is not in any way captivating, or inspiring conviction.

The best thing may well be Ryuk as voiced by Willem Defoe, but I was sorry the whole mythology of the Shinigami wasn’t explained to the uninitiated, and the skilful twists of the plot compacted to such a momentary suggestion of the source material. I’ve read criticism that the film feels rushed and I wholeheartedly agree. The sheer haste of execution means none of the sub-text is examined and barely disclosed. I recommend checking out the anime series though for a serial running for 37 episodes it requires commitment.

Four years of upheaval not only interfered with my writing, but other pastimes. I used to enjoy baking and cooking to a greater degree than has been possible recently. Having cooked this the other weekend, I thought, completely off-topic of writing, to share one of my favourite and easy dessert recipes. I found it in a cookbook many years ago (couldn’t tell you which one) and have adapted it over the years, so now make it following my own notes.

Ingredients at a glance:
Shortcrust Pastry
1 large tin of peach slices and/or fresh, or a mixture of both.
1/4 pint soured cream or yogurt
2 eggs
4 oz sugar
1 oz plain flour

Ingredients in more detail:

Shortcrust Pastry — I have to admit I cheat with this, mostly because I’ve found a store bought one I like. Jamie Oliver has often said store bought pastry is fine so if it’s okay for him it’s good enough for me. I do sometimes make fresh pastry with a lot less fat than the recipe states. In fact, I often use less fat and sugar than most recipes stipulate. Atora suet or its equivalent (beef or vegetable), also makes good pastry BUT only if baking and eating fresh. I wouldn’t advise to freeze suet pastry; it’s never the same.

Peaches — it’s fine to use tinned or fresh and I have used a mix of both when I didn’t have quite enough of either. This recipe also works with other fruits. If using particular moist fruits, drain first on kitchen paper. If using fresh peaches, peel or don’t depending on preference.

Soured Cream/Yogurt — the original recipe stated soured cream, but it’s not something I have available as often as yogurt. If you want an especially rich dessert, there’s no reason not to use cream, and for a more healthy option, use a vanilla or natural yogurt.

Eggs — I’m sure the original recipe stated egg yolks. I forget how many. Again, if going for a richer dessert then use yolks, but I’ve found this works fine using the whole eggs.

I use 3 or 4ozs of sugar. The actual recipe stated more, but I always use less and even seem to recall halving the original amount. I made this the other weekend with 4ozs and thought it was a bit too sweet so I can’t imagine using more. Depends how sweet your sweet tooth is, I suppose.

1oz plain flour — definitely needed to make the custard ‘set’.

Instructions:

Preheat oven to around gas 6 (that’s 200c and about 400f, I think — better check). Roll out dough and use it to line an 8-9 inch shallow pie dish. I use a fluted flan pan with a push-up base.

Arrange the peach slices in two concentric circles, one inner, one outer, slightly overlapping.

In a bowl, beat together the cream/soured cream/yogurt (whichever you’re using) with the eggs, sugar and the 1oz of plain flour. Pour over the peaches.

Bake for approximately an hour, or until the custard sets. The tip of a knife should come out clean.

If the edge of the pastry looks as though it will burn, cover it with some foil mid-way through cooking. I usually get away with it going a little brown.

Note: this recipe also came with a streusel topping. I really don’t bother with it but, if wanted, make a crumble type topping and sprinkle on halfway through the cooking time, or sprinkle with a little brown sugar and cinnamon or, as I often use, some finely chopped nuts with or without a little sugar and spice.

Serve warm or cold.

So, to recap: pastry in a flan dish, line with fruit, beat the rest of the ingredients together, pour in and bake. It really is simple.