Woman on Top Page #2

It's not my fault. You were my best friend.

You know, the retard twins: | Little puking girl with boy in a dress.

But Daddy got called home | and it was "Bye-bye, Bahia."

The diva had to learn how to be all by herself.

I've never been alone.

One day I was a child in my parents' home, | the next, a wife in Toninho's.

Well, now, girlfriend, | you are gonna learn to be on your own.

But I'm so Ionely, I can't even | cook without thinking of Toninho.

Yesterday in class I smelt a "malagueta." | I nearly chopped my finger off.

Girlfriend, if you love him that much, | forgive him and go on back to Bahia.

To be locked in a kitchen, while | he flirts with woman after woman? No!

What I have with Toninho is not love. | It's a curse.

If I want to start a new life, | I have to get him out of my head,

out of my skin, him out of me!

OK. You serious about this curse stuff?

Yes.

He is haunting me.

Then there's only one thing we can do.

Isabella, what took you so long?

- I can help you, child, but I warn you,

there is no lookin' back.

Yemanja will take your love to the bottom of | the sea and you'll never love Toninho again.

- Are you prepared for that? | - Are you prepared for that?

Yes.

OK. This is what you must do.

Find four fat Mephistophelean crabs,

the heart of an artichoke,

12 drops of midnight rain...

The feather of a black rooster.

The eyes of two boiled catfish.

And finally, sprinkle the ashes | of his burnt photograph.

Allow me.

How about this? "What's My Orientation?" | Every day we bring out guests,

and a panel has to guess | if they're gay or straight.

- I wouldn't watch that. | - Me neither.

that won't get clobbered by "Xena."

- Yeah, well, you better!

Thank y...

God, I hate my life.

- Thank you. | - Sure.

Good morning.

Thank you.

Good morning. I am Isabella Oliveira. | Welcome to my class.

I see a lot of new faces here today.

Oh Lord! Are you nuts? You're crazy!

My friend, can you take me here?

Oh Christ.

- There's no address, mon. | - I know. Will that be a problem?

Now crush the garlic in the mortar with | a pinch of salt. Measure with your senses.

In time your fingers can develop | a tactile memory forjust the right amount.

You've got to ring more doorbells than the | Avon lady to find something by this method.

Saut the bell peppers, onions, | tomatoes and chilies in "dend" oil.

Then we add the stock.

And when it comes to a boil, add the shrimp.

You will see that they are ready | when they turn pink and begin to curl.

Isn't that beautiful?

To finish, pour into a nice serving dish

and sprinkle a little more cilantro.

- Thank you. | - Sure.

Voil! Muqueca de camaro.

And remember:
The last | and most important ingredient

is to share it with someone you love.

I think it always improves | the flavor of the dish.

Well, that's all. Thank you.

- Too hot for you? | - No.

No...

It's just... new.

Can I talk to you for a sec?

you must have unlisted number.

But she's quite unique. | 5'10", braids, great legs and she's a man.

In San Francisco, that is not unique.

Until two hours ago my entire definition | of cooking was "Remove tinfoil and nuke."

I have never seen anything like it! | The whole room was bedazzled by you.

- Where did you learn that? | - I was a chef in my husband's restaurant.

- Is that too heavy? | - No, it's fine. It's fine.

But, anyway, I left him.

Your husband?

That's great! I mean, why?

Let's say he was stifling me.

How could he? How could anyone stifle you?

You are so... like the air, | like the wind, like a fish.

No... Not like a fi...

- Come here. I wanna tell you my idea. | - I can't.

- It's OK. | - I can't, really.

Come on, it's OK. You'll be fine.

Are you all right?

- I get motion sickness. | - That's nothing. When I get anxious, I hiccup.

Hold on.

Yeah? Hey, Alex. I did it!

I got an idea. We are coming right over. | You are gonna love it.

OK, what do you think? A cooking show.

Just like the class. Your recipes, your style, | everything just the way you want it.

How does that make you feel?

- A cooking show at "7":30? | - Your wife. She has the travel agent on hold.

- Why not? Everybody's making dinner. | - They're not! Everybody's eating dinner.

- Nobody wants to watch a cooking show. | - Alex, just... just wait one sec.

Alex, this is Chef Isabella Oliveira.

Isabella, this is our station manager, Alex.

Hello.

Hi.

A TV show!

Holy Mary and Rhoda!

- So who's coughing? | - My producer.

Cliff Lloyd, Monica.

Hi.

It's quite a nice place you got here, Monica. | It's very... artistic.

Amazing how you make that | sound like an insult.

Excuse me.

- I'm makin' him nervous. | - No, not at all.

So, Cliff, what's the show gonna be like?

Exactly as Isabella wants it.

How sweet.

You sure he's a producer?

- Excuse me? | - Yeah?

- Why does everything have to be so bright? | - It's TV.

I know it's TV.

But how would it look if we | turned off this? And this and this?

I don't know. Give it a try.

Looks good to me.

That's it for us. Stay tuned for the premiere | of our new feature: "Passion Food Live."

That's coming up next.

- And we're out. | - OK. Thanks, everybody. Great show.

- Let's get dinner. | - I've a tanning that you're making me late for!

- I said we're over. | - What?

- We are done! You're dumped! | - What? I can't believe this!

- You are a blithering idiot. | - I am not a blithering idiot! I'm an author!

- She looks great. | - Yeah. Let's just keep moving here.

Yemanja, I am preparing | your favorite dish tonight.

Please don't let me down.

Wow. I've really gotta start | wearing my hair down.

OK! In five,

four, three...

Good evening. I am Isabella Oliveira, | and this is "Passion Food."

In this show you will learn to turn simple | ingredients into sensual, delicious dishes

that fire the blood and satisfy the heart.

- My God, the camera loves her. | - It's like a miracle.

I would like to introduce | my assistant, Monica.

- Hi! | - What is that?

L-l-l-I have no...

Play "Cinzas," the breaker of hearts.

This is always happening.

That's it. Don't stop. It's good for your arms.

in Bahian cuisine.

but worth every drop of sweat.

So now ladle some hot water over it,

and squeeze.

Squeeze.

Squeeze.

And now we are going to reduce the heat to | bring all the flavors and the scent of the sea.

While it simmers, we are going | to cut the tomatoes in quarters.

Make sure your tomatoes are full and plump.

- She's a natural. | - They should be firm as well. Ripe, but firm.

Soak the French bread in the coconut milk.

the milk can penetrate its center...

- A whisky, please. | - Comin' right up.

Hey, man.

- Work it with your fingers till... | - Isabella!

- That's my wife! | - Hey!

- That's my wife! | - D'you work her with your fingers?

Bake until it forms a golden crust.

if you share it with someone you love.

And we're out.

Ladies and gentlemen, | I would like to make a toast.

To our cast and crew for | an unbelievably successful first show.

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