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Show CUV1 21, 1374 Wednesday, August Page Books DIBL GOODIES by Barbara Clayton by Quicksilver Reviewing movies is like reviewing records: No matter what you say, somebodys going to like Grand Funk (and send you hate mail). Since tastes vary, it is almost a foregone conclusion that there will be some people who think that you are an elitist inmundane tellectual snob, or a meandering muckwriter. (Spiros speechwriter?) Thus, reviewers are glad to get a work like the new Stones album, since the people who will send them nasty letters are in a very small minority, and there is almost no possibility of a lynch mob getting organized. Hie Three Musketeers is the type of film that I can recommend to absolutely everybody, without reservation. Directed by Richard Lester (Hard Days Night, Help!) and using an all-stcast, the film contains almost every type of filmic humor possible, from slapstick to W.C. Fields-lik- e wit. The titles and credits are done in a very serious manner, with a beautiful trail effect that is used to accentuate the flashing sword of dArtagnan. The credits, and music that the tension-buildin- g a little bit are accompanies them, Hie of a joke on audience. an adventure expects Everyone story, so Lester provides the appropriate beginning. By the time .dArtagnan falls face forward in the mud, the audience starts to realize that it has been had. (Since no one reads this column except for the proofreader for the Coalition, I wont spoil the joke for anybody.) There is little about the film that is not of an excellent caliber. The cast includes such notables as Michael York, Oliver Reed, ar Richard Chamberlain, Frank Finlay, Raquel Welch, Faye Dunaway, Geraldine Chaplin, and Charlton Heston. Even Ra(uel Welch, who is not known for her great acting talent, fits into her part with a minimum of references to her body and shows the most talent she has ever shown in any of the movies in which she has acted. I actually didnt realize that she was in the film until afterwards when I thought about all the excellent characterizations, and it was pointed out that she had become an interesting comedienne. didnt (Why of think that before?) My anyone only complaint about the casting is that Chamberlain and Finlay, both superb, actors and comics, were not given larger parts. Had anyone but Richard Lester tried to direct a remake of The Three Musketeers, they would probably have made it in a serious manner. Lester reasoned that to treat the Musketeers seriously would totally destroy the cavalier spirit that was the essence of their souls. Hence, the characters fall over their swords, get caught in their capes, and struggle with endless petticoats when they feel amorous. Their love of fine clothing good fights, and large quantities of food, is portrayed down to the last lacy detail. And their all for one and one for all loyalty, and their enpride-perf- ect! dless The Musketeers (and the times) are so perfectly captured in the film that it is hard to imagine the film shot any other way. With the release of Hie Three Musketeers, Richard Lester reemerges as a great comic director. With slapstick fight scenes that are devastating, and throwaway lines that could have been penned ty W.C. Fields ghost, the movie will delight everyone but the most cynical, nastiest coots. Even some of them might break down and laugh. Hie film is excellent fare for anyone who wants to have a good time. And who, except for a few cynical, nasty coots, doesnt? At one time, Marlon Brando and James Dean (not John Dean, James) were teenage idols. Their performances as rebellious young men struck a raw nerve during a time when a rebellious act was cussing and smoking a cigarette. James Dean was killed when he smashed up his Porsche. (Why do only the good die young?) The cults that grew up around Dean still have some remnants in America today. The Hells Angels had a spiritual tie to Dean, and in Hibbling, Minnesota, a young man named Robert Zimmerman bought a cycle and decided that it was time that he started becoming a freer spirit. Meanwhile, Marlon Brando became rich enough to buy a e Tahitian island and semi-retir- from the movies one of the first people to drop out of what he considered a bad scene. Coming out of his paradise, he made two smash hits: The Godfather and Last Tango in Paris. His offscreen life reminded people a great deal of the Brando of the fifties. Perhaps thats why I am going to be watching The Wild One more as a sociological study rather than a great film. Was the film only reflecting the times, or was it a catalyst that set the social chemistry into a process of change in the same way that the Beatles and the Stones did in the Sixties? Was it the man or was it the character that he played that had the impact on the audience? And, perhaps most important, is the film still hitting the same raw nerve that it hit in the fifties? Hiat is the question that will have to be answered before I can call it a classic. When you just dont feel like making a big production out of dinner, the next best thing to a bucket of Kentucky Fried Chicken (if you can find one) is a meal all in me dish and baked in the oven. Here are two recipes that do just that. The first gives that old standby, round steak, a chance to become Italian. Hie second will confuse the kids. It uses their e favorite meat, e the hot dog, and that detestable vegetable, sninarh all-tim- all-tim- RAVIOLI AND ROUND 3 tbsp. flour 1 tSD. Vi 1-- 1 1 salt tsp. pepper lbs. beef round steak tsp. oil can spaghetti sauce medium zucchini lean cheese ravioli Mix flour and seasonings and coat meat. Heat oil in a skillet and brown meat on both sides. Place in an ungreased 8 x 11 inch baking dish. Heat spaghetti sauce in skillet and pour over the meat. Cover with aluminum foil and bake 45 minutes at 375 degrees. Halve zucchini lengthwise and arrange around the meat. Spoon the ravioli over the meat. Cover and return to the oven for another 45 minutes. Serves 6. 1 16-o- z. 3 By District, and the Western Ad- dition, most of the gingerbreadladen houses are gone; others are ramshackle shells. Only a few have been saved by the new generation of old house lovers. Aidalas epilogue contains a relevant paragraph for those of us in Utah. All of the overt and off-whi- te paper, Thomas Aidalas Great Houses of San Francisco capitivates the reader by the architectural feats of San Franciscos late 1800s flamboyant Although the houses were indeed influenced by formal architectural styles, such as Queen Anne, Victorian Gothic, and French Renaissance, the final product was usually a native American creation . life-styl- e. subtle and even . . . mysterious interrelationships, pressures and people, says Aidala, that gave birth to these direct, houses will never come together at the same time and the place if they go, San Francisco may be newer... (but) we would be cutting off the start, the base line against which San Francisco measures itself. The story of the great houses poignantly points out that it is time to designate and interpret architectural styles and building types nationally as a kind of floating historical district. The houses of San Francisco are worthy candidates, but lets not forget those in Salt Lake City, Coalville, and indeed, Park City. of Curt Bruces close-up- s curlicues, gimcracks, scrools, lintels, and stained glass pay again-ever...(a- tribute to the unknown San Francisco builders of the 19th century, to whom the book is dedicated. After a chapter on San Francisco history and the evolution of its architectural style, and the photographic album of the houses, author Aidala turns to a muckraking epilogue telling the doom that befell many of the ar- chitectural glories. More importantly, Aidala forecasts the gloomy future of those still standing. On Nob Hill, V c Rooks on Russian Hills, in the Mission The Great Houses of San Fran- cisco With its sepia text and 14 nd) V In Park City EASONS Restaurant (at the Golf Clubhouse) Featuring Fine American and Continental Cuisine Breakfast Lunch Dinner Open daily 7:30 a.m. -- 10 p.m. Liquors and wines available after 4 p.m. Ext. 3934 For reservations call & SPINACH SCALLOPS. FRANKS vt cup chopped onion 6 tbsp. butter 4 cup flour 1 2 cups milk 2 cups shredded Cheddar cheese 1 package frozen spinach, cooked & drained 5 cups pared & thinly sliced potatoes frankfurters cut in 2 inch pieces In a med. saucepan, cook onion in butter until tender. Stir in flour. Add milk. Cook, stirring constantly, till mixture thickens. Remove from heat; add 1 cups of the cheese, stirring until melted. Add spinach and stir. Layer half the potatoes, franks, and spinach sauce in an 8 x 11 inch baking dish. Repeat layers with remaining potatoes, franks, and sauce. Cover and bake at 350 degrees for 1 hour. Top with remaining Vfe cup cheese and bake uncovered till the cheese melts. Makes 8 servings. 649-811- 1, 10-o- z. 8-- 10 6-- PWWWW Cfasvroo w www www ww w w w W'W 'WWW FEATURING THE ONLY CHINEESE FOOD IN TOWN! : We open early and we close late. 6:00 a.m. until midnight, Mon. thru Fri. 6:00 a.m. until 2:00 p.m., Fri. and Sat. BREAKFAST - LUNCH - DINNER and FAST, FARK CITY TAKE-O- UT Phone 649-99- SERVICE! 34 Closed Wednesday at 3:00p.m. Jim Goo, Prop. AAAA. A. |