Run through.

A few shots from last night’s rehearsal. We head into the studio today!

Jason Adasiewicz and Josh Berman. Rehearsal, 16 February 2017.

Jason Adasiewicz and Josh Berman. Rehearsal, 16 February 2017.

Josh Abrams, Jon Doyle, Hamid Drake. Rehearsal, 16 February 2017.

Josh Abrams, Jon Doyle, Hamid Drake. Rehearsal, 16 February 2017.

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3 things about Richard Fleischer’s COMPULSION

Compulsion [1959]

1. He tries, and fails, to put the eyeglasses on the corpse. We never see the corpse.
2. The suspects in adjoining rooms.
3. “God had nothing to do with it.”

Frustrating. A pretty good movie that could have been a great movie. See ROPE instead.

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3 things about Charlotte Zwerin’s THELONIOUS MONK: STRAIGHT NO CHASER

Thelonious Monk: Straight No Chaser [1988]

1. Turning around and around at the airport.
2. He admires the new pair of pants. “Those are some bad motherfuckers.”
3. Playing around with his handkerchief while he’s playing.

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3 things about Michael Apted’s GORKY PARK

Gorky Park [1983]

1. A car without a heater.
2. He gets the sables riled up.
3. Snap! The empty rings against the wood.

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3 things about Nicholas Ray’s JOHNNY GUITAR

Johnny Guitar [1954]

1. “I like to hear it spin.”
2. The look on her face after she shoots down the chandelier.
3. She stretches the shirt over the back of the chair to help it dry.

3 other things.

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3 things about Tom McCarthy’s SPOTLIGHT

Spotlight [2015]

1. The ribbon around the gift forms a cross.
2. “I’m his sister!”
3. He draws a large circle on each page.

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Coq au Vin Blanc.

I adapted this recipe and it turned our rather well. So I’m posting it here. Pretty darn good for the depths of winter.

COQ AU VIN BLANC

INGREDIENTS
8 strips bacon, sliced crosswise into 1-inch pieces
3 medium onions, peeled and roughly chopped
8 boneless chicken thighs
8 ounces button mushrooms, halved or sliced
3 garlic cloves, peeled and minced
3 teaspoons herbs de provence
3 carrots, peeled and chopped
1 bunch kale, leaves only, torn into pieces
1 bottle Noily Prat dry vermouth (750 ml)
3 cups chicken stock
unsalted butter
salt and pepper

1. Place large flameproof casserole, dutch oven, or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.

2. Place pan over medium-high heat and melt a few tablespoons of butter. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned. Add additional butter as needed to prevent chicken from sticking.

3. Pour in enough vermouth to deglaze the pan, scraping up all the brown bits. Add mushrooms, garlic, and the herbs de provence. Sauté about 1 minute. Return chicken pieces, onions and bacon to pan. Add the rest of the vermouth and chicken stock, and stir in carrots and kale so they are submerged. Raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.

4. Add salt and pepper to taste. Serve in deep bowls with crusty bread.

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