Monday, May 2, 2016
"RIVER LADY" (1948) Review
While perusing the Internet on the career of actress Yvonne De Carlo, I noticed that she made a handful of conventional costume pictures for Universal Pictures, after she had signed a long-term contract with them in 1946. One of those films was the 1948 movie, "RIVER LADY".
Set in the upper Mississippi River Valley during the decade after the Civil War, "RIVER LADY" is an adaptation of Frank Waters and Houston Branch's 1942 novel. It told the story of a conflict between the citizens of a Minnesota mill town, the loggers who worked downstream and the lumber mill owners. The representative of a local lumber syndicate named Bauvais wants to purchase a struggling lumber mill from its owner, H.L. Morrison. But the latter refuses to sell. However, the owner of a gambling riverboat owner named Sequin manages to purchase the mill in order to provide a reputable job for her boyfriend, Dan Corrigan, a lumberjack whom she loves. However, Sequin has a rival in Morrison's only daughter, Stephanie. When the latter learns about Dan and Sequin's engagement, she exposes Sequin's purchase of the Morrison mill. Dan becomes enraged when he realizes that his fiancee has manipulated his life and in a drunken fit, rejects the riverboat owner and marries Stephanie. Business sparks eventually ignite between a vengeful Dan and an angry Sequin, who has aligned herself with the mercenary Bauvais.
What can I say about "RIVER LADY"? I have seen my share of minor period dramas from "Golden Age of Hollywood" over the years. Some of them have been decent. Some of them have been surprisingly pretty good. Others have been . . . well, a waste of my time. "RIVER LADY" was a waste of my time.
Did "RIVER LADY" have the potential to be a pretty good movie? I do not think so. Frankly, I found it difficult to summon the energy to get excited over a messy rivalry involving the lumber business in 1870s Minnesota. And I am confused over Sequin's role in this story. She purchased part of the Morrison lumber mill for lumberjack Dan Corrigan. But once he had dumped her, why was there no conflict between her and Morrison over Dan's role in the business? Instead, she sat back and watched him use the business to engage in a conflict with her other business partner, Bauvais. Would it have not been easier if the writers could have found another reason for Sequin and Dan's breakup? And why would Dan be so upset over Sequin manipulating him into a major position with the Morrison lumber mill . . . and not express any anger over the ugly manner in which Stephanie Morrison had interfered in his upcoming marriage? Odd.
Then again, I also realized that I did not really like most of the characters in this movie. To be honest, I just did not find them that interesting. Except for two . . . namely Sequin and Bauvais. I would never regard either of them as nice, but Yvonne De Carlo and Dan Duryea did such excellent jobs in making both of them interesting and dynamic that it seemed a pity that neither ended the movie on a happy note. Rod Cameron and Helena Carter gave solid performances as lumberjack-turned-businessman Dan Corrigan and his bride, Stephanie Morrison. But to be honest, their performances seemed like a walk in the park in compare to DeCarlo and Duryea. And as a leading man, Cameron did not exactly rock my world . . . if you know what I mean. The movie also featured solid performances from John McIntire, Lloyd Gough, Florence Bates and Anita Turner. Only Turner really impressed me, for I found her portrayal of the Morrisons' maid Esther rather witty. However, none of the cast members were not helped by D.D. Beauchamp and William Bowers' dialogue, which seemed more appropriate for a 1940s crime melodrama, instead of a film set in the mid-to-late 1800s.
I have no idea on whether "RIVER LADY" was a "B" movie or not. It feels like a "B" movie, despite having a cast that featured the likes of De Carlo, Duryea, Cameron and McIntire. As a frequent visitor of the Universal Studios Hollywood Theme Park, it is pretty obvious that a good deal of the movie was filmed on that studio's back lot. And although the costumes designed by Yvonne Wood struck me as pretty colorful, a bit too much of late 1940s fashion seemed to have crept into some of De Carlo and Carter's 1870s costumes.
What else can I say about "RIVER LADY"? Despite first-rate performances from Yvonne De Carlo and Dan Duryea, along with the colorful production; this is a movie that I doubt I would be interested in watching again. Once was enough.
Sunday, May 1, 2016
Below is an article about the Polish dish known as Bigos:
When one mentions hunter's stew, dishes such as Burgoo, or Bruinswick Stew usually comes to mind. But there is one hunter's stew that dates back even further. I am referring to Bigos, which is a dish that originated in the Eastern European countries of Poland, Lithuania, Belarus and the Ukraine.
The dish dates back to the medieval era and can trace its roots to fourteenth century Poland. The ironic thing is that the dish's originator was not Polish. In fact, his name was Jogaila, a Lithuanian Grand Duke who became the Polish king Władysław Jagiełło in 1385. He had created the dish - namely a hunter's stew - for his guests at a hunting party, after he had ascended the Polish throne. The name "bigos" allegedly means "confusion", "big mess" or "trouble" in Polish. However, Polish linguists trace the word "bigos" to a German origin. The PWN Dictionary of Foreign Words speculates that it derives from the past participle begossen of a German verb that means "to douse". And Bigos was usually doused with wine in earlier years.
Bigos usually consists of white cabbage, sauerkraut, various cuts of meat, tomatoes, honey and mushrooms. For those who do not eat meat or do not have any available, Bigos can be prepared without it. And it can be prepared without the white cabbage. But sauerkraut is absolutely essential. The type of meat found in Bigos can be smoked pork, ham, bacon, sausage, veal and beef. However, since Bigos is a hunter's stew, meats such as venison, rabbit or other game can usually be found, as well. The stew is usually seasoned with pepper, caraway, bay leaf, marjoram, dried or smoked plums, pimenta, juniper berries and red wine. Bigos is usually served with mashed potatoes or rye bread.
Below is a recipe for Bigos from the Simplyrecipe.com website:
1 ounce dried porcini or other wild mushrooms
2 Tbsp bacon fat or vegetable oil
2 pounds pork shoulder
1 large onion, chopped
1 head cabbage (regular, not savoy or red), chopped
1 1/2 pounds mixed fresh mushrooms
1-2 pounds kielbasa or other smoked sausage
1 smoked ham hock
1 pound fresh Polish sausage (optional)
1 25-ounce jar of fresh sauerkraut (we recommend Bubbies, which you may be able to find in the refrigerated section of your local supermarket)
1 bottle of pilsner or lager beer
1 Tbsp juniper berries (optional)
1 Tbsp black peppercorns
1 Tbsp caraway seeds
2 Tbsp dried marjoram
20 prunes, sliced in half (optional)
2 Tbsp tomato paste (optional)
1 15-ounce can tomato sauce (optional)
1-2 Tbsp mustard or horseradish (optional)
Pour hot tap water over the dried mushrooms and submerge them for 20-40 minutes, or until soft. Grind or crush the juniper berries and black peppercorns roughly; you don’t want a powder. Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks. Drain the sauerkraut and set aside. Clean off any dirt from the mushrooms and cut them into large pieces; leave small ones whole.
Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Working in batches if necessary, brown the pork shoulder over medium-high heat. Do not crowd the pan. Set the browned meat aside.
Put the onion and fresh cabbage into the pot and sauté for a few minutes, stirring often, until the cabbage is soft. Sprinkle a little salt over them. The vegetables will give off plenty of water, and when they do, use a wooden spoon to scrape any browned bits off the bottom of the pot. If you are making the tomato-based version, add the tomato paste here. Once the pot is clean and the cabbage and onions soft, remove from the pot and set aside with the pork shoulder.
Add the mushrooms and cook them without any additional oil, stirring often, until they release their water. Once they do, sprinkle a little salt on the mushrooms. When the water is nearly all gone, add back the pork shoulder, the cabbage-and-onion mixture, and then everything else except the prunes. Add the beer, if using, or the tomato sauce if you're making the tomato-based version. Stir well to combine.
You should not have enough liquid to submerge everything. That’s good: Bigos is a “dry” stew, and besides, the ingredients will give off more liquid as they cook. Bring everything to a simmer, cover the pot and cook gently for at least 2 hours.
Bigos is better the longer it cooks, but you can eat it once the ham hock falls apart. Check at 2 hours, and then every 30 minutes after that. When the hock is tender, fish it out and pull off the meat and fat from the bones Discard the bones and the fat, then chop the meat roughly and return to the pot. Add the prunes and cook until they are tender, at least 30 more minutes.
Bigos is best served simply, with rye bread and a beer. If you want a little kick, add the mustard or horseradish right before you eat it. Bigos improves with age, too, which is why this recipe makes so much: Your leftovers will be even better than the stew was on the first day.
Saturday, April 30, 2016
Below are images from "THE FLAME TREES OF THIKA", the 1981 adaptation of Elspeth Huxley's 1959 memoirs. Directed by Roy Ward Baker, the series starred Hayley Mills, Holly Aird and David Robb:
"THE FLAME TREES OF THIKA" (1981) Photo Gallery