Really good film. Frank Langella is extremely powerful as Richard Nixon. Can’t say that I remember David Frost being the party animal and ladykiller like he is portrayed in the flick. Ron Howard’s Nixon is brilliant, elusive, somewhat sympathetic, out of touch and, well, more than a little bit crazy. And that is just about how I remember him! The film starts out quickly, loses some steam in the middle, and then regains momentum towards a compelling and slightly humorous conclusion. Go see this one if you are a history buff or a political junkie seeking some additional back story on the Nixon mystique. Up and comer Rebecca Hall is captivating as Frost’s love interest.
Archive | 3:06 pm
North Carolina Doughnut Dash
8 FebRALEIGH, N.C. (AP) — It’s a challenge, all right.
In a charity race Saturday, more than 5,000 runners ran two miles to a downtown Raleigh Krispy Kreme shop, ate a dozen glazed doughnuts each and returned to North Carolina State University in less than an hour.
That’s 2,400 calories and 144 grams of fat consumed while burning about 400 calories during the run.
The student-run Krispy Kreme Challenge raised about $35,000 for the North Carolina Children’s Hospital.
The event began on a dare among college friends in 2004. Then-freshman Ben Gaddy won the first race by beating nine guys in about a half-hour.
His reward? A terrible stomach ache.
Blue Bell’s “Mocha Madness”
8 Feb
BRENHAM – There’s something brewing at Blue Bell that’s sure to awaken your taste buds – Mocha Madness Ice Cream.
Mocha Madness Ice Cream is a rich coffee ice cream containing roasted pecan halves and chocolate chips, surrounded by a smooth caramel sauce.
“It’s a strong and distinct flavor, which is just right for a coffee based ice cream,” said Paul Kruse, Blue Bell CEO and president. “The caramel sauce and chocolate chips add a sweetness that balances the ice cream perfectly. We also added the pecans to give it a bit of a crunch.”
This is the first new flavor to be released by Blue Bell this year. “We have a great line-up of flavors scheduled to debut in 2009,” Kruse said. “We’ve taken a look at trends in the ice cream industry and listened to our creative people here at Blue Bell to come up with several new flavors that we believe consumers will enjoy.”
Mocha Madness Ice Cream is available in a half gallon and also pint size. “We normally do not offer our ice cream in the pint size when it is first introduced,” Kruse added. “However, there are people who prefer a smaller portion. And, the pint size is perfect if you want to sample the flavor before purchasing the larger carton. But of course if you want to indulge, you can find it in a half gallon as well.”
For an additional jolt of flavor, try Coffee Ice Cream also in stores now.
Great New BBQ Book from UNC Press
8 Feb
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina’s signature slow-food dish.
Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina ‘cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.
Filled with historic and contemporary photographs showing centuries of North Carolina’s “barbeculture,” as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
Reviews
“[A] funny, fantastically southern memoir of the infamous East-West brawl over North Carolina barbecue. . . . Everything we ever wanted to know about the history of the ‘cue, the sauce, and the people behind this Tar Heel tradition.”
–Southern Living
“A cultural and culinary history of barbecue . . . the book includes directions on shaping cornmeal into perfect hush puppies, a who’s who of the region’s pit masters, and mouthwatering photographs of sizzling pigs.”
–The Chronicle of Higher Education
“The book leaves no glowing coal unturned in its examination of our state’s barbecue history, cooking techniques, recipes, and characters who have honed the fine art of turning hogs into something heavenly.”
–Our State
“Jam-packed with entertaining and authoritative history, culture, personality sketches, and thoughtful opinion.”
–D.G. Martin, syndicated columnist
“A treasure trove, a testament (in the Holy Roller sense), an exuberant celebration of the one thing s.0erved in the South that is better than fried chicken.”
–Nicki Leone, BiblioBuffet.com
“Part cultural history, part cookbook, Holy Smoke . . . may be the best tome ever written about pulled pork.”
—Atlanta Journal-Constitution
