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Kate Langenburg/A&E Groove

Not so long ago, a movie called ‘Forgetting Sarah Marshall’ was released. It was a silly hilarious romp and starred comedy actors like Jason Segel, Kristen Bell, Russell Brand, Jonah Hill, and Mila Kunis.

One of the main characters that stood out in the film had to have been Aldous Snow, played by Russell Brand, who was a sex driven british rocker, fueled by his popularity and chick groupies. Remember the groveling waiter, Matthew, who was played by Jonah Hill? Well, now imagine the two together in a second movie. It’s not quite a sequel, but keeps Aldous Snow on as a main character.

‘Get Him to the Greek’ is a comedy about a┬ámusic manager (Jonah Hill) who has to protect his client, Aldous Snow, and make sure he gets to his anniversary show (for his band Infant Sorrow) at the Greek theater in one piece. Seems pretty simple for a plot line, eh? Well, I’m willing to bet that this movie will be filled with crazy twists and turns, giving it a laugh out loud quality for many moviegoers.

Here is a trailer for the upcoming film. It looks pretty funny:

This movie won’t be swaying too far from its roots in ‘Forgetting Sarah Marshall.’ Jason Segel is one of the writers and the film is directed by Judd Apatow. Oh, and on a side note, did I mention P Diddy has a main role? He plays Jonah Hill’s boss, the man who gives him the task of ‘babysitting’ Aldous Snow.

You will have to wait a bit for this one to come out. The movie won’t be released until June 4, 2010. But you can hold out. I know you can.

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Mine is the anti-tomato version. It's still delicious! Photo by Kate Langenburg.

Mine is the anti-tomato version. It's still delicious! Photo by Kate Langenburg.

Kate Langenburg/A&E Groove

As some of you may know, family gatherings are a great opportunity to bring different kinds of foods for everyone to enjoy. Well, as luck would have it, I recently had one of those kinds of family gatherings, at which I tasted the best pasta salad I’ve ever had.

I would like to introduce you to Mediterranean Pasta Salad, courtesy of Norma. In a span of about two hours, the huge bowl she had made completely disappeared, and the reserve stock in the fridge was eaten later that night!

The greatest thing about this dish is its versatility. As Norma herself said it, she never follows a recipe and she always puts her spin on it. That, my food loving friends, is highly recommended with this pasta salad. You can throw in new veggies, take out what you don’t want, or even include some other form of dressing other than the oil and vinegar suggested.

Ingredients:

  • 1 (8 ounce) package of spiral or curly noodles, cooked and drained
  • 3 ounces feta cheese, diced into 1/2 or 3/4 inch pieces
  • 3 tomatoes, chopped
  • 1 medium sized cucumber, peeled, seeded, halved and thickly sliced
  • 1/2 cup pitted ripe olives, halved
  • 1/3 cup walnut pieces
  • 2 tbsp finely sliced red onions, optional
  • 2 tsp┬áminced fresh parsley
  • 1/4 cup minced fresh basil leaves
  • 2 tbsp vinegar
  • 2-3 tbsp olive oil
  • salt and pepper, to taste

Step 1: Combine all ingredients in a large bowl. Toss gently until well mixed.

Step 2: Refrigerate several hours before serving. That’s it!

If I were you, I’d double the recipe. It makes a smaller amount, so if you like to keep eating leftover pasta salad all week like me, doubling is the way to go. This stuff goes great with a sandwich and transports easily for lunches on the go!

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