Last night PKR, Raymond Pert and I had the priviledge of doing a cold read of a movie script for Frank Peretti. Frank is a best selling author who is probably one of the most well-known contemporary Christian writers living today.I read the book about a year ago, and it has a couple of themes, including some of the fallacies in the Theory of Evolution, and how outcasts can find strength through unforseen circumstances.
Four of Frank's books have become movies, and he has never directed one of his books. His desire is to direct this project, so his vision of the book and script can be portrayed on film. It was fascinating reading through, enjoying the fast paced and flowing dialogue, and imagining the camera shots and picturing what he had in mind during the various scenes.
The whole read through took about 4 hours, with small breaks every so often. It will be fun to see this project in the various stages. We hopefully will get a chance to go watch it being filmed.
While you wait for this to come out on film, I encourage you to get the book and read it. It is a very interesting story, one full of suspense and twists and turns I'm sure you will like.
As a "thank you" for helping with the reading, Frank gave us all t-shirts with a picture of Bigfoot on them. You'll have to read the book to know why.
After the reading, we had a wonderful potluck dinner out on their deck, with his wife Barbara grilling wonderful steaks, homemade bread and fruit salad, the other couple, Carrie and Rick, bringing a wonderful green salad, and I contributed a wonderful summer dessert titled Summer Berry Trifle.
Summer-Berry Trifle Recipe
16 servings
45 min 15 min prep
1 pint strawberries
1 quart blueberries
1 tablespoon Splenda sugar substitute
1 (30 g) package jello instant vanilla pudding mix
2 cups milk
1 Sara Lee Pound Cake
2 tablespoons sherry wine (optional)
1 small container Cool Whip
Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
Prepare pudding as directed with milk. Refrigerate.
Cut (with a knife) 1/2 of the pound cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
Prepare pudding as directed with milk. Refrigerate.
Cut (with a knife) 1/2 of the pound cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
(I use my Pampered Chef Trifle bowl, because it looks so cool!!)
Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
Spoon 1/2 of the berry mix on top, spreading evenly.
Spoon 1/2 of the pudding on top, spreading evenly.
Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
Prepare Cool Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
Chill for 30 minutes.
Serve in small bowls. Enjoy!
