DVDinner

‘The Martian’ will make you laugh even as it thrills with a tale of survival

By Lynda Rego
Posted 4/12/16

“The Martian” was a pleasant surprise. I knew it would have great performances because it won two Golden Globes and Matt Damon was nominated for an Academy Award, but it also has tons of humor …

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DVDinner

‘The Martian’ will make you laugh even as it thrills with a tale of survival

Posted

“The Martian” was a pleasant surprise. I knew it would have great performances because it won two Golden Globes and Matt Damon was nominated for an Academy Award, but it also has tons of humor and heart.
When astronaut Mark Watney (Damon) is stranded on Mars because his crewmates think he’s dead, it’s just the beginning of an ordeal that most people couldn’t deal with. Facing certain death, Watney just buckles down and starts dealing with one problem at a time. His spirit is so infectious. How he grows food on an arid planet with no water is just one of the clever fixes he comes up with. Trying to contact Earth will be especially challenging.
I don’t want to give too much away, but this is an inspiring movie for all ages, with a bravura performance from Matt Damon, along with a great ensemble cast — on Earth and in orbit — that includes Jessica Chastain, Kristen Wiig, Jeff Daniels, Sean Bean and Chiwetel Ejiofor. And, it’s beautifully shot, with the habitat on Mars and the inside of the spaceship spare and clean (it’s obviously set in the future, but not too sci-fi-ish).
There is a lot of science, but the film doesn’t talk down to viewers and it’s easy to understand what’s going on. In fact, it’s fascinating.
Because potatoes are so important to his survival, a DVDinner to go along with this film would have to feature spuds. So, with warmer weather on the way (and those Memorial Day cookouts to plan), here’s my favorite potato salad recipe. The dressing is superb and everyone always asks for the recipe.
Quilter’s Potato Salad
From “The Kinderhaus Cookbook,” Williston, Vt.
Serves 6 to 8
Dressing:
2 eggs, lightly beaten
1/3 cup vinegar
1/3 cup sugar (I only use 1/4 cup)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup mayonnaise
1/2 to 1 teaspoon chopped fresh chives
1/2 teaspoon celery seeds
Salad:
2 1/2 pounds red potatoes, scrubbed
1 cup diced celery
1 cup chopped onions
Salt and pepper
To make the dressing, whisk the eggs, vinegar, sugar, mustard, salt and pepper in a small saucepan and cook over low heat, stirring constantly, until thickened. Cool, then blend with mayonnaise, stirring until smooth. Add chives and celery seeds. Store in refrigerator until ready to use.
Cook potatoes in salted water to cover for 30 to 40 minutes or until tender. Drain and place in cold water to cool. Refrigerate until cold. Peel potatoes and cut into 1-inch chunks. Add celery, onions, salad dressing and more pepper, to taste, blending thoroughly.
Spoon into a serving bowl and sprinkle with paprika and garnish with parsley sprigs or a sliced, hard-cooked egg.
Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

food, DVDinner, movie

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