Another Flapper Pudding Recipe

I have not made this one but it looks good too.

Frontier's Rest
Bed and Breakfast Inn

Manitou Springs, Colorado

Heritage Recipe

Flapper Pudding

"My grandmother, Edith Blanche Findley, used to make this dessert. She said it got its name because "even a flapper could make this!" Jeanne Vrobel, the host of Frontier's Rest

Ingredients

1 cup fine vanilla wafer crumbs

3/4 cup butter, softened

2 cups sifted confectioner's sugar

2 egg yolks (at room temperature)

2 stiffly beaten egg whites (at room temperature)

One 9-ounce can of crushed pineapple (drained well)

1/2 cup chopped pecans

Spread half of vanilla wafer crumbs on bottom of pan (10 x 6 x 2 inches). Cream butter and sugar until light and fluffy. Add egg yolks. Beat for 1 minute. Fold in egg whites. Beat until smooth -- about 15 seconds. Fold in pineapple and nuts. Top with crumbs. Refrigerate until firm -- at least 5 hours. Cut into 10 squares. Garnish with cherries.

Yellow Creek Old Goat Swap Shop

Bonjour

Thanks for visiting the Old Goat at Yellow Creek.

You may or may not know, but I sell vintage items on Etsy:

http://www.etsy.com/shop/papermochez

Please visit my shop so you can see the kind of items I like to buy and sell.

Things that are sold on Etsy must be either handmade or vintage. Vintage, to Etsy, means at least 20 years old.

I have some nice things that are not 20 years old. Some of you might like them. I am making this post primarily for my Facebook friends who live nearby as shipping items is often a drag in many ways.

I have sold some things on Craigslist, but it seems that this site has also introduced me to a disproportionally large number of nuts. Seems like few if any of my FB friends are nuts, or, if they are, have not revealed it yet. It is also okay to tell your friends about this (if they are Not Nuts).

Remember at the top of the page, I asked you to look at my Etsy site. If you want to buy something, that would be dandy, BUT not necessary. What I want to do at the Old Goat Swap Shop is TRADE you for some vintage postcards or black and white photos you might have or can obtain. As I said earlier they have to be 20 years old or older. Photos need to be black and white because for the most part color prints are worth zip (unless you have a pic of Bigfoot or something similar in which case I would contact National Enquirer.) Color postcards are fine as well as black and white.

They way the Paper Ephemera biz works is that you acquire many items and most are worthless, but once in a while you find something quirky and interesting that someone will pay you a couple of dollars for. So I would probably want a shoebox full of photos for a nice watch for example. I have learned a good deal doing this. Some of it flies in the face of logic. For example, OLD does not necessarily mean valuable. Likewise, not so old may be worth something.

If you have a rare of picture of Grandma, you likely don't want to swap that with the Old Goat, but if you are like me, you may have that shoebox, or a couple of albums with pictures of people that you can in no way identify. That would be a good candidate to trade with me. They need not be people pictures. Sometimes no people is better. For example, pictures of Ferries (not tooth, the kind that carry cars across rivers) are sought after.

If Etsy looks like something you might like to do; indeed it might be. Lots of folks enjoy making and selling their crafts on Etsy. The good news is that it does not cost much at all to start your Etsy business. Even selling at a flea market or craft fair will cost much more. That is the good news.

The bad news is that you cannot just build your electronic shop and people will start placing lots of orders. There are about 200,000 people selling stuff on Etsy so there is a great deal of competition. So if Etsy looks like a way to give yourself an ancillary financial shot in the arm, it "might" be but is likely not. I made no sales at all for the first month. Actually, I think this is kind of fun. If I had to worry about making enough Etsy money to pay the rent each month, I think it would be NO fun at all.

Back to my plan. I think (and hope) it is a win-win situation. Both you and I will be able to get something we want without spending money. I am not going to be placing lots of items here. There will just be a few and they will be nice .... nice enough that you would feel good about giving as a gift and just as a donation to someone who you think might like it.

If you want to contact me, do so through Facebook or at elmobsp@comcast.net. There is a GMAIL address for me on various pages, but I don't check it that often.

So what is available as the first "private" offering to FB friends:

1. The Complete First Season of BIG LOVE



This item is in Like New shape - great writing - great TV drama. It is about Mormons, but some are horny Mormons so this is not something to flip to the babysitter as you are heading out to Gianni's.

2. Complete Series - TIME LIFE - The Third Reich - About 20 Volumes - ALL OF THEM - You often see a book here or there, but it is rare to find a complete set. Check out eBay if you wish. If you do find a complete set, grab hold of your pacemaker as you view the shipping cost.

Some people just cannot get enough NAZIs and Hitler and SS, etc. Kib ... we are talking about you. You probably know such a person, and if you give them this set they will be happy as a clam.

Facing "Fear of Facebook"

As an old goat who spends a good deal of time at home, social sites are attractive in that you might get to meet some new nice folks.

The first one I tried was nice. Many members had music on there sites. In fact there was music everywhere. It was easy to be friends with niche bands you have just learned of. Made some friends to write forth and back to as well.

But that first site soon began to morph. There were home pages six feet long. Giant winged angels appeared everywhere. I felt I should put on some lingerie before posting.

Then a second try with a social site that let you accumulate points for commenting on the posts and photos of others. This created a community of lemmings rushing around, leaving insipid posts in hope of copping a point. I had hoped this one would be fertile ground for civil conversations about matters of the day. It was not. Instead, a pit of name calling and stupidity. At the end I did not even want to hear from those who agreed with me.

The enter FACEBOOK. I liked it. Still do. Have reconnected with childhood pals and former students. They have a good way to share photos too. Not much arguing ... at least the way I do it.

Some friends and family think that FB is too nosy and they avoid the site and putting any info there. I don't have anything on FB that you could not find out about me with minimal search skills. But if you are not comfortable with being on FB, by no means be there.

My only complaint at present is that I wish part of FB could be a forum for civil discussion of interesting topics. By this I mean talk shared by people with common interest or experience. For example, I think that single moms might have things to share and write about. They would not agree about everything. Nobody does. But they would have a place to start.

I find conversations painful that just rehash what your favorite talking head said on the tube last night to someone who favors another head. I quit watching heads.

Another widespread format on FB is the premature erudition thread. This form may be the backbone of FB. I take a quick look at FB two or three times a day for 5 - 10 miutes. I see the PE thread often. But don't think I protest this presentation too much. It is not a threat to our nation or the children among us. It is just something that could be much better. Here is how the premature erudition thread works. It starts out slow and uninteresting and then rapidly grinds to a halt.

An example:

Chad - woooooaaaaa, just got up and scratched my butt... got to get me some coffee

Buffy - i heard that

Chad - i love me some coffee

Sid - me too - wish I had some RAT now

Buffy - lol

Chad -tripped over cat!

Sid - did you get coffee on the cat

Buffy - lmao

+++++++++++++++++++++++++++++++

About this time, thread will stop

FBers - we can do better.

You may find this odd. Maybe it is. A little company in Canada will pay you 5 dollars through PayPal to start your own store. The Catch? That would be that you have to list 20 items to sell. The items must be handmade or over 20 years old. Most everything I have is over twenty years old so no problem. Also, I make no money if you should decide to do this.

As of the date of this writing, this offer is in force. I have no idea how long it will remain so.

http://efreeme.com/

Pantha's Chicken

Hey, Bro, I know this is tad over your 3 item limit ... but it seems pretty easy.

Pantha's Chicken

: 20 minutes
Serves: 4

Ingredients:

2 tbsp. butter or margarine
4 skinless, boneless chicken breasts
1 can Tomato Soup
1/3 cup water
1 tbsp. packed brown sugar
1 tbsp. vinegar
cups hot cooked white rice

Directions:

Heat butter in skillet. Add chicken and cook until browned.

Add soup, water, sugar and vinegar. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.

Pickled Black-Eyed Peas

From: Richard Lee Holbert in Texas

Pickled Black-Eyed Peas
Serves 8

Black-eyed peas are a part of our African legacy. In this recipe they are marinated with vinegar and hot chile to create a savory dish that is also known as Texas caviar. The black-eyed peas can be eaten as a condiment or a
side dish.

Here, they are served in a lettuce cup as an appetizer. To save time during the busy holiday, this recipe calls for canned black-eyed peas, though the dish can also be made with fresh or frozen peas. It takes on a festive air
with the addition of dark purple, red, and green bell pepper. Note that the black-eyed peas must marinate overnight.

2 cans (1 pound each) black-eyed peas, drained
1/4 cup minced dark purple bell pepper
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1 tablespoon finely minced garlic
1 small onion, minced
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/3 cup olive oil
2 branches fresh thyme, crumbled
1 head Boston lettuce, separated into 8 leaves

Pour the drained black-eyed peas into a medium-sized bowl and add the bell peppers, garlic, and onion. In another bowl, combine the vinegars, olive oil, and thyme to form
the marinade. Pour the marinade over the black-eyed pea mixture, cover with plastic wrap, and refrigerate overnight so that the flavors blend, stirring occasionally.
When ready to serve, place the lettuce leaves on individual plates, spoon the black-eyed peas onto the lettuce, and serve.

Gooey Cake

Got this from my friend in Orlando, Glen.
It ranks right up there with one of the best
cakes you have ever had.


Gooey Cake

Preheat oven to 350
Nuke one stick of butter till melted
Nuke another stick of butter - keep separate
Set out an 8 oz pack of cream cheese to soften


In large bowl:
one stick of melted butter
one plain yellow cake mix
1 egg
1 cup chopped pecans
1 cup coconut

Mix on low speed until the batter forms into a ball. Get's real hard to
mix.

Press flat into a 13" x 9" pan and smooth till even

In same bowl (no cleaning necessary)
Mix:

softened cream cheese
2 eggs
1 teaspoon vanilla
the other stick of melted butter
3 1/2 cups powdered sugar

put the cream cheese in first and beat on low till it's fluffy

add the eggs, vanilla, and butter and beat on medium for about a minute

add the powdered sugar then beat till its all blended


Pour this mixture over the other in the pan and smooth out till it's all
covered and even.

Bake about 45 minutes. When it's done the top will be golden brown but
still soft and a bit liquid to the touch.

Let pan cool on wire rack about a half hour before serving.

Zucchini Casserole

This turned out very well.


3 small zucchini, grated (my hand grater and Mr. Zucchini did not get along well so I used a chopper to chop it up.)

3 eggs

1 onion, chopped

1/4 cup chopped parsley

1/2 cup grated cheddar

1/2 cup flour

pinch of salt

4 tbsp. butter or oil

pinch cayenne pepper

Mix zucchini, eggs, onion, parsley, and cheeses. Add flour, pouring slowly, mixing well. Season with salt and cayenne pepper. Grease 9 inch pan with 1 tablespoon butter.

Pour mixture in pan. Dot with remaining butter. Bake 45 minutes at 350 degrees until well browned. Cut into squares. Serve hot or cold. 6 to 8 servings.

A Dark Chocolate a Day Keeps the Doctor Away

I admit that this post has little to do with southern cooking, but I think that many people from every geographic region are looking for reasons why they can ingest chocolate and red wine and still remain guilt-free. This article might provide one rung on that ladder.


----------------------------------------------------------------

Daily Dark Chocolate Good for the Heart, Loaded With Flavinoids

By Daniel DeNoon

Reviewed By Brunilda Nazario, MD
on Tuesday, June 01, 2004
WebMD Medical News


Here's news that's hard not to like. Eating a small, 1.6-ounce bar of dark chocolate every day is good for you. Very good for you, find Mary Engler, PhD, RN, of the University of California, San Francisco, and colleagues.


Now here is a medical experiment you would love to volunteer for. Engler's team divided 21 healthy adults into two groups. One group got a Dove Dark Chocolate bar every day for two weeks. Like other dark chocolate bars with high-cocoa content, this one is loaded with something called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavonoids. flavonoids keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.


The second group that didn't get Dove bars wasn't totally left out. They, too, got dark chocolate bars. But their treats had the flavonoids taken out.


All subjects underwent high-tech evaluation of how well the blood vessels dilate and relax -- an indictor of healthy blood vessel function. Blood vessel stiffness indicates diseased vessels and possible atherosclerosis. Those who got the full-flavonoid chocolate did significantly better. Why? Blood tests showed that high levels of epicatechin were coursing through their arteries.


"This is the longest clinical trial to date to show improvement in blood vessel function from consuming flavonoid-rich dark chocolate daily over an extended period of time," Engler says in a news release. "It is likely that the elevated blood levels of epicatechin triggered the release of active substances that ... increase blood flow in the artery. Better blood flow is good for your heart."


Why Dark Chocolate Is Different


Not all chocolate is created equal. Dark chocolate contains a lot more cocoa than other forms of chocolate. And standard chocolate manufacturing destroys up to half of the flavonoids. But chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavonoids.


Sure, this seems like a scam. Can't you get more and better flavonoids from other foods? Surprisingly, the answer is "not really." Engler says that dark chocolate contains more flavonoids than any other food -- including green tea, black tea, red wine, and blueberries.


"Many people don't realize that chocolate is plant-derived, as are the fruits and vegetables recommended for a healthy heart," Engler says.


While a little dark chocolate is good, a lot is not better. Chocolate still is loaded with calories. If you're going to eat more chocolate, you'll have to cut back somewhere else. And remember that a balanced diet -- and plenty of exercise -- is still the key to heart health.


Engler's study was funded by the University of California, San Francisco, School of Nursing. The American Cocoa Research Institute, a nonprofit group funded by the chocolate industry, provided the chocolate used in the study.


The findings appear in the June issue of the Journal of the American College of Nutrition. Engler previously reported the findings at the 2002 Scientific Sessions of the American Heart Association and at the Experimental Biology 2003 meeting.



--------------------------------------------------------------------------------

SOURCES: Engler, M.B. Journal of the American College of Nutrition, June 2004; vol 23: pp 197-204. News release, University of California, San Francisco.

More Cornbread

Another recipe from my sister, Nan, in Wisconsin.
Haven't made this one yet, but since it has no
sugar in it, I will.

There are probably as many recipes for cornbread as
there are for chili, so if it sounds promising, go for it.

Ingredients:

2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk

Directions:

1. In a large bowl mix together the corn meal, flour, salt, and baking powder.

2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.

3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn
oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil
in pan. Return to high heat for 1 minute.

4. Pour the cornbread batter into the skillet and cook on high heat until
bubbles start to form in the center. Remove from stove.

5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

DVD: The 39 Steps

This B/W DVD is a remaster of an Alfred Hitchcock film made in Great Britain in 1935.

It is a good murder mystery that stands on its own, but it is also fascinating to see that Hitchcock loved certain themes and developed them in many films throughout his long career. I did not know that he started making films in the 1920s.

In The 39 Steps, Hitchcock gives us a clue at the beginning as to what will lead to the solving of the mystery, but it was too subtle for me and I missed it.

The DVD also contains an interesting documentary of Hitchcock's early films.

One Version of Southern Cornbread

Another recipe from my sister, Nan. I like cornbread, but even though
it has few ingredients normally, it is not always easy to come up
with a good result. Only in the last few years have I been able to make
cornbread that approaches that my mother seemed to turn out effortlessly.

Some people make cornbread with sugar in it. I don't like that.

Here is what Nan sent:

--------------------------------

Thought this sounded really good! A little chopped onion in it would be good, too. Let me know if you try it. Nan

From: AHPraises@aol.com

Southern Corn bread

2-cups corn meal
1-small carton of sour cream
1-bag of frozen broccoli
2-cups of cheddar cheese
2-eggs

Chop broccoli up very fine; mix all ingredients together and bake in
350 degree oven until brown.

------------------

I made this today.

It was pretty good.

As you can see the recipe is a little short on details.

I did add a little chopped onion.

Used a 6 X 9 glass pan sprayed with Pam. Cooked it about 45 minutes, but you can watch it and see when your oven gets it to the color you like.

Tomato Spice Cake

This recipe is from my sister, Daphne, in Orlando. Here is what she had to say:

Mo, here is a recipe you might like to use. I'm making it this week.

It's from my old yellowed May, 1962, B H and G, Recipes of the Century.

It dates to about 1935, with the then intriguing title, Tomato Spice Cake. I'm sending the easy version, made with a Box Mix. You were supposed to ask your guests to name the surprise ingredient, Tomato Soup. It was noted that few people had an electric mixer at this time. (I believe Mother did not have her Mix-Master until about 1950.)

Prepare batter from 1 package spice-cake mix according to directions but using one can condensed tomato soup plus 1/4 cup water in place of the liquid called for. Add a half-cup each of seedless raisins and chopped nuts. Follow directions for pan preparation and size on the box, preheating oven to 350. Cool and frost with purchased cream cheese frosting.

I have made this and it is very good.

Love,

Daph

Rhubarb Cheesecake

This recipe is from my sister, Nan, who lives in Wisconsin, but it does not look too Yankeefied. I am a little cautious when it comes to approaching a rhubard, but the recipe seems to contain an ample amount of nutrious white sugar which should be able to calm down even a rowdy ruhbard.

Rhubarb Cheesecake

This pie combines the velvety richness of cheesecake with fresh rhubarb for a
delicious pie that everyone, including the kids, will love. No doubt you will be sharing this recipe with your family and friends also.
Servings: 8

Ingredients:

1 (9 inch) unbaked pie shell

3 cups chopped fresh rhubarb

1/2 cup white sugar

3 tablespoons all-purpose flour

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

2 eggs

1 (8 ounce) container sour cream

2 tablespoons white sugar

1 teaspoon vanilla extract



Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour. Pour into the pie shell. Bake for 15 minutes in the preheated oven. Remove, and allow to cool. Lower the temperature of the oven to 350 degrees F (175 degrees C).

3. In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until
smooth. Stir in the eggs one at a time until each is blended. Pour this mixture over the rhubarb in the crust.

4. Bake for 30 minutes in the preheated oven, or until set. Remove from the
oven, and set aside. In a small bowl, stir together the sour cream, 2
tablespoons of sugar, and vanilla. Spread over the top of the pie while it is
hot. Cool to room temperature, then refrigerate until chilled before serving.

Texas Iced Tea

Texas Iced Tea

Texans and lots of other Southerners love iced tea. Huge glasses of it
are served with practically every meal. It is the universal drink in
Texas. Dr. Pepper and Kool-Aid are close runners up, but can't
compete with iced tea in popularity.

"In truth, there are two traditional iced teas in Texas, as different to
their partisans as bourbon and milk. The only variation between them --
sugar -- may seem to outsiders like a matter of personal preference,
but in Texas the choice approaches a statement on moral character.
The sweetening set usually adds sugar -- a lot of it -- before serving
tea, leaving you little option about how you want it, and the
non sweeteners will avert their eyes if you reach for sugar, as though
you might pick your nose next."
----- "Texas Home Cooking" by Cheryl and Bill Jamison

Traditional Texas Tea

6 teaspoons loose black tea or 6 tea bags
1 quart cold water
ice
sugar -- optional
lemon wedge -- for garnish


Place the loose tea or tea bags in a large teapot. Pour the water into a
tea kettle or saucepan (always use fresh cold water for best results).
Bring the water to a vigorous boil, and, at once, pour it over the tea.
Don't allow the water to boil more than a minute or two, or the tea
could become clouded by mineral deposits in the water. Top the teapot
with lid, and allow the tea to steep about 5 minutes. The tea should get
good and dark since it will be diluted by the ice. Discard the tea bags,
or, if you are working with loose tea, plan to strain it through a small
strainer before serving.

Let the tea stand at room temperature until it is needed. When you pour
it, use a good number of ice cubes, but don't overdo it the way
fast-food franchises always seem to do. Serve the tea in a barrel-size
plastic glass or 1-quart Mason jar for an authentic touch. Add sugar, if
you like, and a hefty wedge of lemon. Always offer refills. Iced tea
tastes best the day it's made.

Serves 1 Texan

Variation: On hot summer days, make "sun tea" outside. Put the tea and
cold water in a jar, and set it out to soak up some rays. You'll have
tea in a couple of hours, but give it twice that long for full flavor.

Hot tea has always been rare in Texas, except for a variety made from
sassafras root. Sassafras tea was a traditional beverage in East Texas,
used in the spring to "thin the blood", and it's still as good a way to
fight a cold as any we know.

Garry's Home Cookin'

Flapper Pudding

I got this recipe from my sister, Daphne, who lives in Orlando. I made it too. Even had to buy a sifter as I did not have one.

Here is what Daphne had to say:

Our neighbor, Mrs. MacNamara was first to get an electric refrigerator.  She made this wonderful dessert. I thought it was the most delicious thing I had ever tasted. Mother got tired of me talking about it. Years later I discovered it in a 1962 issue of Better Homes and Gardens, "The most popular recipes of the century." It was called Flapper Pudding, "so simple even a flapper could make it." I made it, just as delicious as I remembered. I also made it for a potluck at work. The next time we had a potluck all the secretaries came to me and said, "Please bring Flapper pudding again."
   
Here it is:

1 c. graham cracker crumbs (or vanilla wafer crumbs)
3/4 c. soft butter
2 c. sifted confectioners sugar
2 egg yolks ( room temp)
1 9 oz. can crushed pineapple, well drained.
2 stiff beaten egg whites   (room temp)
1/2 cup chopped California walnuts

Spread 1/2 crumbs on 10x6x1/1/2" baking dish. Cream butter. Add sugar, beating till light and fluffy. Add yolks one at a time. beating well. Beat another minute. Fold in egg whites. Beat at medium speed a few seconds until smooth. Fold in pineapple and nuts. Spread carefully over crumbs. Top with remaining crumbs. Chill till firm, 5 hours or over night.

DVD - "Runaway Jury"

Based on a Grisham best seller, this one is well
acted by some big name stars.

Lots of action and plot twists. Those of us who have
spent a little time in New Orleans will see many
familiar sights as some of the film was made there.

I think if you are a fan of Hackman and/or Hoffman, then
you will enjoy this one.

There are also a lot of "extra" features on this
DVD. I have grown to like these additional looks
behind the scenes.

Baked Potato Schools of Thought

A few posts ago, I wrote about grilling steaks.

Now, what goes well with a steak? If you are on a
low carb program, then you might select a
watercress salad and some fried butter. Many
more, however, would opt for a Baked Potato.

My research has revealed that there are many schools of
thought on how to prepare Mr. Baked Spud.

No one temperature is universally accepted. Some cookers
suggest you go as high as 500 degrees.

Then there is the foil - no foil debate. The no foil group
seems to have an edge here. They suggest that a potato
in foil is, in fact, not baked, but steamed.

In the matter of whether or not to poke holes in the tater,
those in favor of poking seem to be the majority.

Time of baking is another area where little agreement can be
found; sixty minutes seems to be the average.

Microwavers are also a vocal group, but again they are sometimes
rudely put down, once again for producing a steamed potato.

All that said, I will now give my suggestions.

1. Pick the right spud. I suggest Russett or Yukon Gold.

2. Wash real well with a veggie brush.

3. Don't poke holes in that tater. Pokers suggest that this
is done to keep the potato from exploding. I have never seen
that happen.

4. Preheat oven to 400 degrees. Put potato in (no foil) the oven and cook
for 30 minutes. Reduce temperature to 300 degrees and cook 30 more
minutes. The beauty of this method is that the tater can stay in the
oven for a lot longer than 30 minutes and it will still be just right
when you are ready to have it join the other dinner items.

***One disclaimer here. I use this method to cook average size bakers.
My supermarket sometimes has baking potatoes for sale that are the
size of a paving stone. I don't know if my method would work with these.

Your comments are welcome.

DVD: "The Missing"

"The Missing" is a first rate Western.

Tommy Lee Jones can act and Ron Howard can direct,
so this should be no surprise.

No stereotypical cowboys and indians are to be found,
and the story surprises you.

Starts off a little slow, but gains momentum
quickly.

"The Missing" gets a big R for violence, so if that bothers
you, you might want to take a pass on this one.

Film - "The Day After Tomorrow"

Most of my viewing of films is by way of
renting DVDs via Netflix.

Sunday, however, I bucked that trend and did something
I have not done in a long, long time. I saw a movie
on the first weekend it was available.

The film, "The Day After Tomorrow," is one that you might
want to see on the big screen. This is a disaster movie from
the folks who brought you "Independence Day." This time the
threat is from global warming, not aliens.

Oddly enough, global warming leads to almost instant ice
age, but real world science backs up this movie premise.

The special effects are first rate. I don't think the writing
or acting will attract attention from Oscar, but I liked it, and
you like this genre, you will too. The theatre was packed and no
one seemed bored. In fact, several scenes that depicted the
after effects of the huge storm evoked considerable laughter.

I would have liked to have seen more of the story's attention
aimed at the science and politics of global warming, but liked
it nonetheless.