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Hour 1 Show Notes

Movie Reviews

The Lost City

Quality: Andy 3.0 / John 3.5
Political: Andy & John 2.5
Moral: Andy & John 2.5 

Comments  

The Infinite Storm

Quality: 4.0
Political: 3.0
Moral: 2.5

Comments 

The Movie: Uncharted /Comments  

Hour 2 Show Notes

White Squall
Alive
30 Days of Night
Buried
World War Z
Happy Death Day
Bird Box
Quiet Place 1&2
Invasion of the Body Snatchers
I am Legend
Titanic
Zombieland
Vertical Limit
Perfect Storm
Dante’s Peak
127 Hours
Mad Max Fury Road
Planet of the Apes 
Walkout 
Dune
Predator 
Reign of Fire 
Sean of the Dead
The Thing
The Core 

Hour 3 Show Notes

National Cheesesteak Day

Doug Hall, Senior Director of Marketing at Raybern’s  

Potato Wedges 

Ingredients: 

• 4 large potatoes  
• 1 ½ tsp paprika  
• 1 tsp garlic powder 
• Sea salt 
• Freshly ground pepper 
• Cooking spray 

Directions:  

1. Preheat the oven to 400 degrees F.  
2. Wash the potatoes to get rid of any dirt. Peel if desired.  
3. Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges. 
4. Add the wedges to a large mixing bowl. Spray with cooking spray (or if using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat.  Season well with salt and pepper. 
5. Spread the wedges in a single layer over a large baking sheet lined with non stick foil and bake for 35 to 40 minutes, or until golden and cooked through. 
6. Remove from the oven and while they are still hot, season with salt to taste. Enjoy!  

Crunchy Sprout Slaw 

Ingredients: 

• 2 ½ cups brussels sprouts 
• 2 carrots, different colors if possible, peeled 
• 8 radishes, different colors if possible 
• 2 small red onions 
• 2 tsp red wine vinegar 
• 1 tsp English mustard 
• 1/4 cup extra virgin olive oil 
• 1 long red chili, seeds removed, finely chopped 
• 1/4 cup flaked almonds 

Directions:  

1. Using a food processor, grater or sharp knife, finely shred the sprouts, carrots, and radishes. Combine in a large bowl and set aside. 
2. Using a mandoline, thinly slice the onions into rounds. Transfer to a small bowl and toss with half the vinegar and a pinch of salt. Set aside to pickle slightly. 
3. In another small bowl, whisk mustard, oil and remaining 1 tsp vinegar together until smooth. Season, then stir through chili. 
4. Place almonds in a frying pan over medium heat and toast, tossing, for 2 minutes or until golden. Set aside. 
5. When ready to serve, toss the shredded vegetables with dressing and arrange on a large platter. Scatter with pickled onion, sprinkle with toasted almonds. 

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