Author: CircleMe

Kristen Stewart and Nicholas Hoult top billed for new film

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kristen_stewart
Twilight saga star Kristen Stewart and “About a Boy” ingénue Nicholas Hoult are hooking up. Not in that way! But for a new film entitled “Equals”. The pair has been billed to star in the science fiction film to be written and directed by Drake Doremus.

The movie is to be based on a screenplay by Nathan Parker. Parker previously scripted the the 2009 film “Moon”.

Doremus has worked on the other films including “Breathe”.

The roles that Stewart and Hoult will play have not yet been revealed. They have never yet worked together although both have worked on films that were based on non-fiction books. It is reported that they will be romantically linked in the movie.

Stewart made her latest splash on screen in the Twilight movies in which she played Bella Swan which wrapped up last year with “Breaking Dawn: Part Two” while Hoult’s most recent work was in the film Warm Bodies.

Warm Bodies was based on Isaac Marion’s book of the same name. The film was adapted by Jonathan Levine. Hoult also worked on “Jack The Giant Slayer” in 2013.

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Wiener Schnitzel, fried veal

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Wiener Schnitzel is recognised as the national dish of Austria. The dish consists of very thinly sliced breaded veal. It is one of the best known of the dishes of the Austrian capital, Vienna.

To make this dish gather together 4 veal cutlets, pounded very thin, scaloppinistyle, salt, freshly ground black pepper, 1 cup all-purpose flour, 2 eggs, beaten, 2 tablespoons water, 2 cups plain, dry bread crumbs, vegetable oil, for frying, and lemon wedges.

To prepare, first dry the veal cutlets and season them with salt and pepper. Place bread crumbs in a bowl and put in flour in 1, eggs and water in two other bowls. Beat the eggs and water together and place each veal cutlet in first the flour the eggs and then bread crumbs. Place each coated veal cutlet onto a platter.

In a skillet, place the vegetable oil, halfway through the skillet and heat over a medium flame.

Place each cutlet into the heated oil and fry. Each cutlet will be thin enough to fry within two minutes on either side. Then remove from the skillet and drain on a paper towel. Serve the cutlets with wedges.

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One Grimy Production

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Over a decade after its emergence Grime music is still going strong. Artists such as Visionist, Slackk, Rabit and Filter Dread, have seen the genre reaching new heights.

While older producers have stuck to the original concept of the London-based sound there has been a new set of the grime music producers on the scene who believe the genre is about something else.

Many of these new producers are younger and not centralized in London.

Some of the more established names in the grime genre include the older heads such as Wiley while the new breed includes Preditah, Darq E Freaker, and Faze Miyake.

Grime keeps appealing to newer audiences as the years go by. A lot of the artists have now found new audiences online via the Internet.

This new move has caused a suffering for MC’s who are the ones that are most important in grime music.

Observers are saying the last time they saw any mixed tapes from MC’s could be as far back as 2009. The shift has also seen more grime producers doing their own productions.

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Vienna, home of the music

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Vienna is the capital city of Austria and one of the most famous cities in the world for its musical history.

Some of the most famous persons in classical music history – Mozart, Strauss, Schubert, Beethoven, Haydn, and Brahms all worked in Vienna.

Vienna is also the base of many international organizations such as the United Nations and was designated a UNESCO World Heritage Site over a decade ago.

Some of the most important sites in Vienna include the Schonbrunn Palace, Sisi Museum, Leopold Museum, Liechtenstein Palace, Military History Museum, and the Castle Belvedere.

The city also has several very important parks such as the Schloss Belvedere which is home to the city’s botanic garden.

Weiner Schnitzel is the national dish of Austria and can be had in Vienna. Also popular is the tafelspitz, sausages, and strudels such as apple strudel.

Some places to try Viennese cuisine include the Le Ciel, Hans Im Gluck, and Mini. Das Schick serves excellent Austrian cuisine.

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Classic Tafelspitz

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Tafelspitz is a classic Austrian dish and is considered the national dish of Austria. It is boiled beef in broth served with horseradish.

To make Tafelspitz you will need 1 round of beef, 750 g beef bones, 3 carrots, 3 turnips/parsnips, 1 small celeriac, 1 onion, 2 bay leaves, 10 peppercorns, 2 juniper berries, salt, and chopped chives for decoration.

To prepare fill a pot with about a gallon of cold water. Wash the bones and boil them in the water. Place the meat, bay leaves, peppercorns, and juniper berries in the water and simmer for about 2 ½ hours.

Split the onion and fry in a pan until dark brown and cut the vegetable into cubes and add the onion to the meat.

Continue to cook until the meat is tender. Remove the meat and strain the soup and the put in the meat again. Slice the meat and arrange on a warm plate. Pour in soup and add salt to taste. Sprinkle with chives.

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Budapest for you

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Budapest is one of the oldest and largest cities in Europe and is the capital of Hungary. It was formed from the combination of two former cities – Buda and Pest which lie on both banks of the Danube River.

The city was once the capital of the Austro-Hungarian Empire which was dissolved after World War I and has since been ranked the .second best city to live in by Conde Nast Traveler.

Several UNESCO World Heritage Sites lie in the city including the banks of the Danube River itself, the Buda Castle, Andrassy Avenue, and Heroes Square.

Other sites in the city include the second largest synagogue in the world, an underground system of thermal springs, Gresham Palace, and the Aquincum Museum which is a relic of Roman times.

The city boasts the second oldest underground railway system in the world behind that of London.

Hungarian cuisine relies heavily on meats and stews with goulash being a staple of the diet. Paprika and pork and casseroles are also important to the diet.

Places in which you can enjoy Hungarian cuisine include Gerbeaud Café, and the Százéves, Biarritz, Fortuna, Alabárdos, Arany Szarvas, Kárpátia as well as the world famous Mátyás Pince Restaurants.

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Stills released from new X-Men film

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The X-Men franchise continues with the X-Men: Days of Future Past due to be released sometime in 2014.

The film’s director Bryan Singer has released stills from the new film which is currently in production.

A short teaser trailer was released early in the week and then a few equally short new stills have also been released.

The images from the film, being produced by 20th Century Fox, were released by Empire andEntertainment Weekly magazines. Much of the main cast from the earlier films have reunited for his sequel.

Among the stars involved in the production are Charles Xavier played by Scottish actor James McAvoy, and Erik Lehnsherr being played by Michael Fassbender, Hugh Jackman asWolverine, Ellen Page as Kitty Pryde, and Shawn Ashmore as Iceman.

Also making their return to this new X-Men movie are an old Professor Xavier played by English actor Patrick Stewart and Magneto, played by Sir Ian McKellan.

The X-Men has spawned a slew of sequels and prequels including Wolverine, and X-Men United.

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Daniel Avery a Solid Gold Investment

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If there is one electronic music DJ you can bank on then it is Daniel Avery. The DJ hails from Bournemouth, England.

Avery grew up in the seaside town in the UK and spent much of his days honing his skills playing on independent nights at venues in the city and has now grown to become one of the most recognised names in electronic dance music.

Avery, 28, spent a bit of his history in residency with Fabric which helped to shape his growth. Avery’s beat is known for its mix of mechanical, industrial, and psychedelic sounds.

Among his resume are the tracks ‘Drone Logic’, ‘Water Jump’, ‘Simulrec’, ‘These Nights Never End’, and ‘Reception’. ‘Drone Logic’ is his debut album, which he released in October, on Erol Alkan’s Phantasy label.

The 12-track album is being described as a masterpiece and has Avery’s own contemporaries and critics discussing its mastery. The sounds of the EP are said to blend al that Avery is about. Producer Weatherall has described Avery’s record as “gimmick-free machine funk of the highest order.”

Avery currently makes his home in London.

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Zac Efron reunites with British girlfriend

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American cinema star Zac Efron has reunited with his British girlfriend Lily Collins after the actor went into rehab.

It appears that Collins has been offering Efron support through his struggles and the flame was reignited. Efron, who starred in the High School Musical film and their sequels, has been struggling with a cocaine addiction. He stayed in a rehab facility several times and Collins was one of the persons who reached out to him in his hour of need.

The pair had split up prior to his troubles and so they never quite ended their romance. The two dated for three months in 2012 and then they ended their relationship in June. It was assumed that their relationship ended because they weren’t serious about each other.

However, now that Efron is in trouble maybe the two will find common ground once again. The two have been sighed together out in public, at the movies. It appears that Collins has competition though. Efron was also seen out with another actress, American Brittany Snow.

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Genovese-style artichokes, stuffed thistles

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Artichokes are a real interesting way to spice up any kind of meal. The interestingly shaped vegetable is really a thistle that is grown as food.

The Genovese-style artichoke is one good way to enjoy this food. To make it you will need 3 tablespoons olive oil, plus 1/4 cup, 1 pound button or Roman mushrooms, trimmed and chopped, 1 onion, diced, 4 garlic cloves, chopped, 4 slices prosciutto, chopped, 2 tablespoons chopped fresh parsley leaves, 1/2 cup grated Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, 4 fresh artichokes, trimmed and cleaned, and 2 cups white wine.

To prepare, first in a large skillet heat 3 tablespoons of olive oil over a medium high flame and add the mushrooms, onions, and garlic.

Cook them stirring often and until the mushrooms are tender and the onions gold. Place the mushrooms in a bowl and allow to cool then add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine.

Pull the artichoke leaves apart and widen the spaces. Then stuff the mushroom mixture between the leaves and place them in a pan. Add the wine and 1 cup of water and olive oil. Cover the pan and allow to simmer for 45 minutes until he artichokes are tender. Remove from the flame and serve hot.

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