Text 22471, 103 rader
Skriven 2007-11-08 10:22:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Dirty Movies
====================
On 10-16-07 BARBARA MCNAY Scribbled to DAVE DRUM about Dirty Movies

BM> > BM>Now they don't have separate movie houses, just ugh!-rated
BM> > BM>movies.

BM> > I beg to doubt that they show the sort of smut that
BM> > was featured at the
BM> > Cinema Art in standard movie houses ... even if posted
BM> > as NC-17. In
BM> > three years of manning the projection booth there only
BM> > two movies came
BM> > through that had even a semblance of a plot - to the
BM> > point where I would
BM> > pay attention to them. And Devil In Miss Jones turned
BM> > out to be Sartre's
BM> > "No Exit" with the serial numbers filed off and lots
BM> > of sex thrown in.
BM> > It was also one of the very few in which the "actors"
BM> > could actually act
BM> > - as opposed to just faking the big O, which is acting
BM> > of a sort.

BM>Amazing.  I saw a film with the actors mostly obviously faking it,
BM>and one who didn't fake it in one scene--it was so clearly the real
BM>thing I wondered what went on below the bottom of the picture.

Probably just what you imagined. There are a number of "out take" reels 
that make the rounds from time to time with various celebs featured in 
stuff that were best left on the cutting room floor.

One of the many upstart Playboy wanna-be magazine (none with Playboy's 
class) featured a section called "Celebrity Skin" like that was some big 
deal. And, I suppose it was. Kept them afloat far longer than their 
other content would have indicated.

As the Eagles lyric says - "Give us dirty laundry!"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Ravioli With Asparagus & Peas
 Categories: Pasta, Vegetables, Cheese
      Yield: 4 servings
 
     20 oz Frozen or fresh cheese
           - ravioli
    3/4 lb Thin asparagus; ends
           - trimmed
      1 c  Frozen peas
           -=OR=-
    3/4 lb English peas; shelled
      1 tb Butter
      1 c  Thin sliced spring onion or
           - red onion
  1 1/2 c  Chicken broth
      2 ts Balsamic vinegar
           Salt and pepper
      1 tb Grated Parmesan or pecorino
           - cheese; plus more to
           - garnish
 
  This should take about 25 minutes to prepare. Using fresh peas will
  add about 5 minutes to the preparation time.
  
  Bring a large pot of salted water to a boil. Add the ravioli and cook
  according to package directions.
  
  Meanwhile, steam the asparagus until tender but not mushy, about 5
  minutes depending on size. Remove the asparagus, then add the peas and
  cook until just done, about 5 minutes for frozen peas, 3-5 minutes for
  fresh. Cut the asparagus into 1-inch lengths.
  
  Melt the butter in a skillet, then add the onion and cook until
  tender, about 5 minutes. Add the chicken broth and bring to a boil,
  then reduce heat and simmer for about 2 minutes. Add the asparagus,
  peas and balsamic vinegar. Season to taste with salt and pepper, then
  gently stir in the ravioli and the 1 tablespoon cheese. Pass more
  cheese at the table.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 21 June 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
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