Saturday, September 27, 2008


A friend of mine from college and I are thinking about entering the Brooklyn Filmracing Competition next weekend. The concept is this: at 10 pm on Friday night, October 3rd, competitors get an e-mail with a prompt, one theme the film has to revolve around and one suprise element that has to be incorporated into the film (such as a prop or and action). The competitors then have 24 hours to come up with a concept and a script, shoot the film, edit the film, and output the film in order to reach the deadline of 10 pm on Saturday, October 4th.

This is a crazy task, since making a three and a half minute film usally takes days and days, if not weeks of planning. We got together on Thursday to see how much we could plan ahead of time and if it'll be feasible for us to pull something off. We started thinking about getting actors involved, what a good location would be (we would have to get permits ahead of time, making sure that the location could be used for any theme), what our schedule would be like the day of, possible concepts that we could incorporate any theme into, possible music/composition we could use, who and where we would edit the movie together. Also, neither of us owns a camera, which is sort of essential...

I made us dinner before we had our brainstorming session, cause food is what makes the brain go round. And it's also yummy.

I got home from my internship at 7, and my friend was supposed to be there around 7:30. It was no problem throwing this dinner together in half an hour and I had all the ingredients at home anyway.

It's a simplified version of a recipe I used to make a lot, one called Portugese Chicken that I got out of the New York Times Cookbook. I didn't have the recipe right there, so I sort of used what I could remember and added some of my own stuff.

Chicken in White Wine Vinegar with Tomatoes and Spinach

4 chicken breasts
olive oil
3 Ts white wine vinegar
1 can of tomatoes (whole or diced)
1 cup frozen spinach
1 ts flour
garlic powder
chili powder
dried basil
salt and pepper

Warm up some olive oil, add some garlic powder, pepper, and chili powder while it heats up. Brown the chicken breasts in the oil. Add the white wine vinegar, throw the spinach and tomatoes over, and season with basil, salt and pepper, or any other spices you think would fit. Sprinkle the flour over, stirring it in. Let simmer for a little while. Serve with couscous and a salad!

This recipe is great with mushrooms and onions added, I just didn't have any on hand.


Read more about filmracing here. And if we do end up entering, follow how our film does online! On your marks, get set....

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