By Dody Denman

Paula Deen Scandal, Benghazi Cover-Up, Obamacare…Is this what we’re talking about?  No, it’s “SHARKNADO”!

“Sharknado” premiered to nearly 1.4 million viewers on the SYFY channel.  The encore, last Thursday, topped the premiere by 500K viewers…I was one of them.  There had been so much response on social media about it being “so bad its good” I had an overwhelming desire to see for myself.  I longed for this little bit of adventure, thriller, action, horror, comedy and science fiction.  I’m not normally a syfy fan, but Mike is.  It took little persuasion to convince him to join me.

I was so glad he did.  Halfway through the movie we were wishing we had counted the times that “We gotta get outa here, fast!” was said.  Was it really necessary to speak of speed?  Sharks were falling out of the sky…this is not a time for dawdling.  One of my first favorite scenes was when our hero shot the scuba tank the shark was eating.  Mike said, “I think he saw the movie!”

This was not the only reference to “Jaws.”  While dropping homemade bombs, from a helicopter, into the tornados to “equalize” the heat and cold, rendering it harmless (who knew?), these (semi borrowed) words rang true…“We’re gonna need a bigger chopper!”   The writers either had a terrific sense of humour or were totally “out to lunch”…probably a bit of both.  However, I can’t help but think that Spielberg is questioning his ever making “Jaws.”

As really, really bad as the writing is, the filming is so much worse.  In the same scene there would be one shot with a dark, dreary sky and the next moment it’s a bright sunny day with shadows everywhere.  Priceless!!!  Another great scene was the rescue of the obligatory school bus filled with children.

The hero repels over the side of the bridge said bus was dangling from.   The downward shot shows sharks swimming right below the bus in several feet of water.  A side shot has dry streets with cars driving along.  Are you laughing yet?  But, don’t despair, the children were saved.  I, however, think the line was permanently crossed when they stopped for supplies.  The shelves had been ravaged…as you would expect during such an emergency.  However, there was full stock of beer and liquor.  That’s when I realized this could not be a true story.

There was a touching moment in our home as the hero, who had been swallowed by a shark, cut himself out using the chainsaw he had been holding.  Mike looked at me and tenderly whispered, “I would chainsaw you out of a shark.”  My personal hero…everybody needs one.

They gave us one last laugh with the worst really good bad writing.  When the movie ended (I still have mixed feelings) instead of posting “The End” it was “Fin!”  So is this story….

One last thought…as a heat wave drives temperatures in the 90’s and 100’s I wanted to share a cool, non cooking dinner idea.  This chilled soup recipe tastes amazing and is so satisfying.  I am very pleased to announce that the Metro Cooking Houston Show will be September 14-15.  Congratulations and kudos to this show for not jumping on the media bandwagon and dismissing Paula Deen.  I appreciate loyalty.  There are many celebrities and presentations in Houston, Dallas and Washington.  For more information check their webpage at www.metrocookinghouston.com.

Chilled Tomato and Bread Soup

Ingredients

•          5 lbs. overripe tomatoes (cored)

•          3 cups Torn day-old Italian or country bread

•          1/2 cup fresh basil

•          2 Tbs chopped fresh thyme

•          salt

•          freshly ground pepper

•          1/4 cup extra virgin olive oil

•          grated zest and juice of 2 lemons

•          2 tsp red pepper flakes

•          4 scallions, use white and about 2 inches of greens thinly sliced

•          8 1/2-inch-thick baguette slices (toasted and cooled)

Directions

In a food processor, blend the tomatoes until liquid. Add the day-old bread, basil, and thyme, and season aggressively with salt and pepper. Blend. If too thick, thin with water. Refrigerate 1 hour to chill.

In a medium mixing bowl, gently mix the olive oil, zest and lemon juice, red pepper flakes, and scallions together. Season lightly with salt.

Divide the chilled tomato soup among eight bowls. Float 1 slice of toast in the center of each bowl. Sprinkle the scallion mixture on top of each toast and serve.

Cook’s note:  I divided recipe in half.  Keeps well in refrigerator.  Do not add scallion mixture until ready to serve.