Monday, December 11

dans le bidon.

*sigh*

how good it feels to have wrapped production and for things to have gone so well. the weather was good, i had an awesome crew and we all ate the most splendid food thanks to my sister. the mac n' cheese was a real hit so scroll down if you would like the recipe as it was requested by many folks.

these cans represent about 40 minutes of footage. i'll be shippng them off to toronto and getting them transfered to HD. i've seen a lot of stuff shot on super 16 that looks great so i'll be curious to see the kind of results i get with this combo.

and i have to give credit to my stills photographer, peter. he took most of the images you see on this post including this one which i will be using as the promo shot for this production:


i have less than two months to get this puppy through post so it can be screened at the IFCO digi-gala.

~ macaroni and cheese~
2.5 cups macaroni (uncooked)
1/4 cup butter
1/4 cup flour
2 cups milk
1 teaspoon salt
1 teaspoon sugar
1/2 pound velveeta, cubed
2/3 cup sour cream
1.33 cup cottage cheese
2 cups grated old cheddar
1.5 cups soft breadcrumbs
2 tablespoons butter
paprika (optional)

cook and drain macaroni and place in 2.5 L greased casserole. melt butter over medium heat, mix in flour. Add milk and stir constantly until sauce thickens. Add salt, sugar and cheese. Mix well. Mix sour cream and cottage cheese into sauce. pour over macaroni and mix well. sprinkle crumbs over top and dot with butter. [ May be frozen at this point ]. Bake at 350F for 45*50 minutes. Serves a crew of six.

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