RIP David Lynch [1946-2025] (◡_◡)

[KellytheBelly]

He was 78 [soon to be 79]. Rest in peace, Mr. Lynch. You will be missed. 💔

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It is with a heavy heart that we gather here today to bid farewell to David Lynch, a true visionary, an unparalleled artist, and a master of the cinematic arts. His passing leaves a void in the world of film and art that can never truly be filled.

David Lynch was not just a filmmaker; he was an architect of dreams, a weaver of intricate narratives that delved into the depths of the human psyche. With a unique blend of surrealism, dark humor, and profound emotion, he crafted stories that captivated, disturbed, and ultimately, left an indelible mark on the hearts and minds of audiences worldwide.

From the haunting industrial landscapes of Eraserhead to the twisted mysteries of Twin Peaks, Lynch's work defied convention and challenged us to see the world in new and unexpected ways. He had a remarkable ability to find beauty in the macabre, to unearth the hidden darkness lurking beneath the surface of everyday life. His films were not always easy to decipher, but they were always unforgettable.

But beyond his artistic genius, David Lynch was also a man of great passion and curiosity. He approached every project with a childlike sense of wonder, always eager to explore new ideas and push the boundaries of his craft. He was a true original, an iconoclast who refused to conform to Hollywood norms.

Today, as we mourn his loss, let us also celebrate the extraordinary legacy he leaves behind. His films will continue to inspire and challenge us for generations to come. Though he may be gone, his spirit lives on in every frame of his work, in every haunting melody, in every lingering image that continues to haunt our dreams.

David Lynch may have left this world, but his art will continue to illuminate the darkness and remind us of the power of the human imagination.

David Lynch  [WIKI]

David Keith Lynch (January 20, 1946 – January 16, 2025) was an American filmmaker, visual artist, musician, and actor. Lynch received critical acclaim for his films, which are often distinguished by their surrealist, dreamlike qualities. In a career spanning more than fifty years, he was awarded with numerous accolades, including the Golden Lion for Lifetime Achievement at the Venice Film Festival in 2006 and an Honorary Academy Award in 2019. Described as a "visionary", Lynch was considered one of the most important filmmakers of his era. 

David Lynch  [IMDb]     

Mini Bio

[KellytheBelly]

David Lynch on Living & Dying

[source: YouTube]

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[KellytheBelly]

David Lynch on Cooking Quinoa

[source: YouTube]

Spoiler

YouTube Transcript:

0:00 we're cooking quinoa we're gonna start
0:04 over on the counter and I'll talk you
0:08 through it
0:09 quinoa is something that I like to have
0:12 for dinner every chance I get start with
0:22 a pan and this pan is unbelievable it's
0:26 super heavy and lined with copper it's
0:29 such a good pan I'm going to go over now
0:31 and fill this pan at the sink with some
0:35 fresh water I'm going to put in about
0:45 this much water that's about that's
0:49 about an inch of water give or take
0:53 fresh nice fresh water
0:58 I'm going to set this pan on the stove
1:01 and I'm gonna light the flame and it's a
1:05 nice hot flame and then I'm gonna get
1:09 the sea salt
1:11 this here is sea salt and I'm going to
1:15 put about that much in there then I'm
1:23 gonna get ready with the quinoa this is
1:27 a bag of quinoa and quinoa they say I
1:33 don't know for sure that is true but
1:35 they say that it's a grain the only
1:38 grain that's a perfect complete protein
1:43 now come over here and take a look at
1:46 how much quinoa
1:47 put in this cup I'm putting in a little
1:50 less than half a cup but it's like sand
1:53 this quinoa it's real real real tight
1:57 little grains and and but it's gonna
2:00 it's gonna pop up Hotel yeah so I'm
2:03 going to try about this much I'm going
2:06 to try out just a little bit less about
2:09 this much do you want to take a look
2:11 about this much this is a 1 cup thing
2:14 okay I'm going to set that right there
2:16 we're not going to put
2:18 I'm gonna see the fight back so that
2:23 this quinoa stays fresh this is sitting
2:28 here ready for the water to boil okay
2:30 then here I'm opening up for later a
2:33 little vegetable bouillon cubes
2:39 I'm going to set this right here and
2:42 prepare it for later I'm going to open
2:46 that drawer right here and get out here
2:58 and I'm just gonna bust up this like so
3:05 just into little pieces and let it wait
3:08 there it'll be happy waiting right here
3:12 this water is about to boil I'm going to
3:16 look at the clock the clock says 734
3:21 okay now I'm going to add the quinoa
3:26 here it goes right in there it goes with
3:30 the sea salt and water and I put the lid
3:33 on that then I'm going to go over here
3:34 and get these paper towels and I'm going
3:38 to get a paper towel and fold it for
3:43 later because that handle gets so hot
3:45 you can't believe it okay now I'm going
3:48 to go to the refrigerator and I'm gonna
3:52 get this fresh bag of organic broccoli
4:03 open that up get out some not for now
4:08 later look at the clock
4:10 7:35 17 minutes 45 55 minus 3 is 52 the
4:19 thing will be done 8 minutes from now
4:21 is 35 43 at 43
4:26 we're going to put this broccoli in
4:28 there
4:30 since I'm just doing it the one that's
4:34 the amount of broccoli and with it I'm
4:35 gonna use and this is going to go back
4:38 on the refrigerator
4:45 now I'm going to set the flame down I
4:47 forgot to do that the flame goes way
4:49 down so it just can simmer there and
4:53 that next step is some bowls a full
4:57 fertilis the bolt goes there and it's
5:03 gonna take a spoon there then this fine
5:19 crystal wine glass this was given to me
5:23 by Agnes and Maya from which Poland and
5:27 I'm gonna fill it with some red wine now
5:29 because this is what you do when you're
5:31 making quinoa you could buy some time
5:35 you have some wine
5:45 Cheers
5:47 so this is when normally I'll go sit
5:51 outside should I do that then that's
5:56 what I normally do
6:00 this is just sitting taking a smoke
6:07 thinking of all those little Keene was
6:11 bubbling away in that pan and we're
6:21 we're looking at about two minutes more
6:25 before we'll have the broccoli I'll tell
6:29 the story of going from Athens Greece to
6:38 back up to Paris but this story takes
6:41 place after leaving the country of
6:44 Greece entering into what was then
6:47 Yugoslavia and it was a night it was a
6:52 night woman a god I think in Greece a
6:54 coal burning engine pulling this train
7:00 into you is Flavia and I'll pick up the
7:04 story
7:05 we enter enter the broccoli
7:12 so here we are and this is the pan and
7:16 that lid is gonna be mighty hot so we
7:18 open this up I've take a look at the
7:20 nice quinoa cookie in there
7:25 cooking away it is and it goes better
7:28 with the lid on it and then in goes the
7:30 brownie but we don't put the we don't
7:34 put the bullion in till one minute
7:39 before the end so the end is 53 at 52
7:43 rouse the the thing is really close to
7:47 getting done so now we go back out back
7:57 in time 1965 in the summer maybe early
8:05 in August of 65 the train pulls out of
8:10 Greece into Yugoslavia at night and the
8:15 train went through Baron Lansky but you
8:21 couldn't see anything it was so dark I
8:23 mean a moonless night barren landscape
8:28 where we were in Beulah Slavia at that
8:29 point and suddenly the train slows and
8:34 stops and somehow the message went out
8:40 that we could disembark go off the train
8:45 because there was an opportunity to buy
8:49 some drinks but there was no station you
8:56 come off the metal stairs on the train
8:59 and go across dust though dust was
9:03 blowing dust was filling the air and it
9:08 was it was somehow warmly lit from that
9:11 interior lights of the train were
9:13 spilling out under this bare
9:15 dust-filled landscape and there through
9:19 the dust we saw a little stand canvas
9:25 and wood some small lamps around it and
9:30 as we got closer we saw bottles yellow
9:33 bottles green bottles of the bottles
9:36 were clear but the fluid inside was
9:39 green or yellow or red or violent and it
9:45 was sugar water it wasn't you know
9:48 chilled it was just absolutely the
9:50 temperature of the outdoors and for the
9:55 smallest amount of money you could get a
9:59 bottle of this sugar water so I gave the
10:03 man there in this small tent Maz were
10:08 flipping and flying like frogs frog mods
10:12 were pulling themselves out of the earth
10:14 and flying up in front of the stand dust
10:17 was blowing it was like a mysterious
10:22 strange wind sound and that out came a
10:26 tiniest little copper coin that I've got
10:30 somewhere and I gave it to this man
10:34 and the coin he gave me a bottle of I
10:38 don't know if I got violent sugar water
10:40 or what I got this bottle and in
10:44 addition I got a paper a piece of paper
10:50 money four inches by three inches the
10:56 most beautiful intricately designed gold
11:01 and green and blue red a piece of paper
11:06 money and the bottle for just giving him
11:10 this small copper coin back I went into
11:15 the Train and after a little while they
11:18 we heard that the train was taking on
11:20 you know water at this stop that's why
11:23 we stopped the train starts chucking out
11:26 to everybody back on board with her
11:28 sugar waters and we wave goodbye into
11:32 this dusty little tent and a man with
11:36 the sugar water and off we went and
11:39 sometime
11:41 I don't know how long it took to get to
11:45 Venice Italy but Jack had met this girl
11:52 on the train and I don't know what
11:57 nationality she was but
12:01 jacking this girls they they became you
12:07 know close friends and in talking to her
12:11 and then Jack introduced me to her and
12:14 talking to her it turns out she never
12:18 had a Coca Cola in her life coca-cola
12:22 wasn't sold in Yugoslavia and I said are
12:25 you kidding me when we get into Venice
12:28 I'm buying you an ice-cold coca-cola and
12:32 I want to see you drink it it's gonna be
12:34 so incredible
12:36 cuz she heard about coca-cola so we get
12:39 to Venice and the train rolls into this
12:42 station and I go out to get Coca Cola's
12:47 for Jack his new girlfriend and myself
12:50 and I go out and there is a Stan a guy
12:53 understand
12:54 and there's the Coca Cola's and I got
12:58 six Coca Cola's and I gave this guy this
13:04 paper money that I gotten from that man
13:07 in the tent the man looked at it and he
13:12 started putting coins in my hand
13:17 coins the size of quarters silver coins
13:22 and I'm looking down and I'm thinking
13:26 what a miracle this is and he's filling
13:28 my hand with more coins and more coins
13:31 to the point where I had to join the
13:33 first hand with the second hand
13:35 and he kept filling filling and filling
13:38 my hands and the second I looked up at
13:42 him he stopped and I had trouble getting
13:46 these coins into my pockets so many
13:50 silver coins but I got him into my
13:52 pockets I got the bottles and I went
13:57 into the train and I went and found Jack
14:00 and his girlfriend
14:01 I got what one nice and cold handed it
14:05 to her and she took a huge drink and it
14:11 all shot her nose but she loved that
14:17 coca-cola after she got the use to the
14:20 carbonation absolutely left and with a
14:24 coca-cola what time is it okay at 7:52
14:33 do you let me know
14:42 that's the sound and more made to
14:45 another nose
15:08 what time is arouse I'll try to build
15:19 all these windows by hand all this metal
15:25 okay now we're going in and we're going
15:30 to finish up
15:38 the lid comes off and in comes the
15:43 boullion and around and around and
15:48 around it goes we burned up all our
15:54 water so we're gonna shut this off turn
16:06 that around get that bullion melted in
16:09 there
16:16 so now we're getting the bullion going
16:19 and you can see in there
16:20 we got the broccoli cooked the quinoa is
16:23 all swollen up and cooked as bullion is
16:29 getting mixed in
16:38 okay now you get the bowl and using this
16:45 we come over to the bowl and we've put
16:50 the key block into the bowl that's what
17:02 good then we go quickly to the sink
17:07 because this stick in there let me fill
17:11 that out put some soap water and we go
17:17 over and we get the
17:24 we get the pan lid and we take that
17:27 under there
17:28 how does can be
17:44 cleaner Bowl and
17:51 Zess that really sticks on here
18:29 and we get back over here set our pan
18:35 lid there now the next part of this is
18:40 liquid Bragg's amino acid liquid amino
18:44 acid we squirt a little bit of that on
18:47 there taste like soy sauce so good and
18:54 olive oil extra virgin
19:00 put a little that on terms and there you
19:05 have it
19:08 a fantastic bowl of quinoa broccoli
19:16 vegetable bouillon sea salt liquid amino
19:22 acids and olive oil really a nice nice
19:33 I'll take that out now even
19:43 man that is so good
English (auto-generated) 

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[Jason2020LovesKelly]

This is sad news. 😒