Last week, I saw this video directed by Romain Gavras for a GENER8ION and Yung Lean song. The internet has been going wild about it, as have I. I find the last 3 minutes mesmerising and I love the music, so what else am I going to do but make a penguin homage to it? You must watch the original if you haven’t been watching it on a loop since last Thursday. I’d love to make a move-for-move actual remake en pinguoin, but it would take so long, I’d need to be paid at least €30k. About 12 people will see this one, but that’s ok, because it only took me a day and half.
Now, there’s a thing that I will never truly understand but about which I may finally learn my lesson after this weekend.
On Thursday, I made a pudim flan (Portugal’s crème caramel) for a lunch the next day, May 1st, a bank holiday (there was a blindingly good feijoada too, if I say so myself). I filled the pudim mould to the very the brim as a challenge to physics and slung it in the oven. I was concerned it would be too heavy for itself once demoulded, especially since I used a mere 6 eggs to a whopping 800ml of milk. I know… courage comes in many forms. I put a note in substack notes about it:
“I just made a pudim that’s likely too tall to sustain its own weight. I am on tenterhooks! Stay tuned for the exciting demoulding!”
After a night in the fridge, I got Luís to make a video of the demoulding for the thousands of seven people who were waiting for news of my overly tall pudim. Luckily, he’s a film professional so he followed my instructions to leave me out of shot, as I was still in my pyjamas and bra-less.
This pudim took 5 minutes to mix, an hour in the oven and overnight in the fridge. The video took less than 30 seconds to shoot plus 6 seconds of me shoving all the crap that was on the counter out of the way and it is my most successful video in AGES, indeed, my most successful post of any kind for a good few months.
This doesn’t happen to my carefully crafted1 texts, the little animations that take hours to make, the drawings of things and places, all things that I make a pretty good living at away from the internet.
But a girl needs to make sure she’s CURRENT, and not forgotten on the internet, SO, people, it’s time. I’ve learned my lesson. Pudding unboxing trumps talent! I’ve been on the phone to the UAE, booking myself a spot in their influencer programme. I’m going to give up being an illustrator, motion designer and writer, grow my nails, get my tits on show, bleach my hair, move to Dubai and become a wobbly pudding influencer (blame Matthew Clapham for encouraging this) filming the degloving of all kinds of puddings (molotoff2 first (blame Liza Debevec for that), then a gert huge jelly with a low jelly to water ratio, then perhaps a pink blancmange in a boob shaped mould, all filmed on a 43rd floor balcony). I’ll be sponsored by Royal, Fermipan, Big Sugar, Unilever (for all the clean up after the inevitable and semi-planned unmoulding disasters… there must be tension in the videos, OBVIOUSLY) and there will be plenty of crème de menthe to drown out the lack of meaning in my life.
In other words, why does a pudim flan get more attention than anything else I do? Fuxake.
See you soon (and I will be making the molotoff anyway… for fun, NOT CLICKS). Kumbaya and out.
well, kind of
VAST soft meringue drizzled with either caramel (great) or molho de ovos (egg sauce, not my fave)
