(料理鼠王裡面我最喜歡的角色↑)每當我工作得很心浮氣躁、鬱鬱寡歡、生不如死的時候，我就會把料理鼠王的DVD放進電腦裡，挑一段來看。真的很有用。每次看，每次感動。然後似乎夢想的影子就又一點點的回到自己的心裡，讓我重新找到一些繼續努力的動力→感覺很像在抽大麻之類的，雖然我沒抽過...很怕太常使用會產生抗體。
很喜歡片尾Ego寫的那段評論。今天特別把內容抄起來，順便練英文吧。YA!
(每次看到那段評論，我都感動的快哭了耶，整個很誇張，今天應該是看了第....八遍了吧。還是感動得眼淚都淹到喉嚨了。PIXAR，你們怎麼那麼棒!!!!!)
In many ways, the work of a critic is easy.
We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends.
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core.
In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." But I realize only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere.
It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is , in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.
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我要推薦未來小子！
另一個直著於夢想的卡通。
我每次看都覺得好感動。