Spicy Scent of Pumpkin Indulgences Compliment Autumn Air - Chickspeak.com

October 9, 2009 by Kristin Larmore

That crisp, cool wind hits, along with the gradual floating of crunchy leaves in the air: yep, the smell of fall is in the air. Once I embrace this all-too-infrequent coming of fall, my nose is simply searching for those spicy inside scents, from candles to air fresheners to food, to compliment it.

The aromatic drifting of nutmeg, cinnamon, baked apple, allspice and ginger brings back memories of warm kitchen mornings and evenings, Halloween preparation and Oktoberfest. And pumpkin incorporates and compliments all of these flavors so well that it has become a staple for the average household. The anomaly is the richness and enduring strength of tradition; we never seem to tire of that plump, off-the-vine taste. Year after year, we still return to it.

Pumpkins actually date back to somewhere around 5500 B.C. in Mexico, where seeds resembling pumpkins were found. The name “pumpkin” comes from the Greek word “pepon,” which means “large melon.” After translations by the French and English, American colonists eventually adopted the term we use today.

Before the coming of the Pilgrims, however, pumpkins were part of the common diet and mat making practices of Native Americans. Our Thanksgiving pie favorite is believed to have started when the American settlers cut off the pumpkin top and scooped out the insides to fill it with milk, spices and honey. This culminated in a bake on the dying coals of a fire, according to pumpkin-patch.com.

Try these three delicious recipes to cure your pumpkin fix. Of course, you can get more complicated, but the beauty of using pumpkin is the effectiveness of simplicity. I share the first two recipes because they’re ones I’ve made over and over, ones that are a big hit. The first one originated from a small but fancy winery in the NC mountains that offered hors d’oeuvres. The second one has been in my family for years, submitted to community and church cookbooks. The third, however, is more of an indulgent, sweet sensation taken from pumpkin-patch.com.

Pumpkin Dip

1 16-ounce can pumpkin

1 8-ounce package cream cheese

1 box confectioner’s/powdered sugar

1 teaspoon ginger

1 teaspoon cinnamon

½ teaspoon allspice

1 bag fresh gingersnaps

Directions

Mix the pumpkin and cream cheese with an electric mixer until smooth. Then, add spices and follow with the powdered sugar, stirring in gradually. Dip in ginger snaps and enjoy! It’s best if chilled.

Pumpkin Bread

1 16-ounce can pumpkin (about 2 cups)

1 cup oil

4 eggs

3 ½ cups flour

3 cups sugar

½ teaspoon baking soda

1 ½ teaspoons salt

1 ½ teaspoons ground allspice

1 ½ teaspoons nutmeg

2 teaspoons cinnamon

1 cup chopped nuts (optional)

Directions

Preheat the oven to 325 degrees or 350 degrees, depending on your oven heat. Combine the pumpkin, oil and eggs. Sift together the dry ingredients. Combine the two mixtures, blending thoroughly. Pour the batter into two greased 9×5x3-inch loaf pans and bake for one hour. Add cup of chopped nuts to the batter before pouring it out of the bowl, if desired. Men apparently love this, so try something new for that special guy in your life, whether it be your brother, dad, boyfriend, husband or even just best friend.

Pumpkin Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar

Cheesecake:
3 8-ounce packages cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 eggs
15 ounces pure pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Topping:
2 cups sour cream, at room temperature
1/3 cup sugar
1 teaspoon vanilla


For crust:
Combine graham cracker crumbs, butter and sugar in medium bowl. Press into bottom of 9-inch spring form pan. Bake in 350 degree oven for 6 to 8 minutes. (Do not allow to brown). Cool on wire rack for 10 minutes.

For cheesecake:
Beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 350 degrees for 60 minutes or until edge is set but center still moves slightly.

For topping:
Combine sour cream, sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake. Bake at 350 degrees for 5 minutes. Cool on wire rack. Chill for several hours or overnight.

Kristin Larmore, a recent Journalism graduate, loves making pumpkin bread during the fall. Her favorite scents to smell while working at Pier One Imports are the apple cobbler, ember and autumn spice cake. However, she has never been a fan of pumpkin pie.

Photo from http://nowmorethanever.files.wordpress.com/2008/10/pumpkin_cheesecake_7034.jpg

Watch Your Level of Sensitivity and Avoid Hurtful Situations- Chickspeak.com

October 5, 2009 by Kristin Larmore

Let’s say someone, it doesn’t matter who, isn’t all too interested in what you have to say or doesn’t make time to see you at all on a particular Friday evening.

Ouch…right? Well, it just depends.

If this is one case out of many, you’re probably being way too sensitive. After all, oversensitivity leads to over thinking; and over thinking leads to needless anxiety and even low self-esteem.

It’s tough to deny; we all probably do it at some point or another. Sensitivity, in itself, is a key element of any healthy relationship, romantic or not. The better we can relate and lend an ear to another, the stronger our emotional ties can become. But everyone can get a little too in touch with their feelings at times. Here are some situations you might find yourself in on a regular basis.

Situation one

Your boyfriend comes over to see you, but he’s distant and quiet. You try to talk to him about your day, but he’s sticking to one-word answers and staring off into space. He’s totally disinterested.

This is the point where you should attempt to find out the root of the issue. If he’s not typically this way when he’s around you, maybe his behavior has nothing to do with you. We females naturally internalize his lack of response or enthusiasm as “He doesn’t like me” or “I did something wrong.”

This is the biggest mistake we can make. Ask him how his day was or how he’s feeling, and you’ll either discover the root of the issue or he’ll say he doesn’t want to talk about it. Respect his response, and patiently wait until he’s ready to talk. After all, you’ve had bad days before, too. And I’m sure your man heard about it.

Situation two

Your boyfriend breaks up with you unexpectedly, and never really gives you much of a reason.

Unfortunately, all of us will probably experience as least one rejection or “dumping” in our life. It’s a necessary experience that opens our eyes to the realities of dating and eventually helps us grow in security and confidence. In this case, it obviously seems personal. He’s not just having a bad day. He really doesn’t want to be with you, and that might be a slap in the face at first.

But in the end, it’s most likely not because you didn’t have a perfect figure, fussed at him occasionally or made mistakes. It’s about his insecurities in the relationship- his struggles, fears and doubts. Remember, he’s the one who wants to break up, not you. So let him go without a fight, without doubt, and don’t engage in hours of worthless self-abuse for something you didn’t do or didn’t say. Though sensitivity is the immediate reaction on your part, he’s not sitting around thinking about you after he walks away. So, respond with the same insensitivity in this case.

Situation three

Your friends promise you they’re going to come to your birthday party or get-together, but they never show and never make a phone call. Or, they call at the last minute.

This is something one must deal with her entire life. This classic situation requires a constant refocus on the motives behind this type of behavior so as not to feel hurt. Even my mother experiences this with women in their forties and fifties, and she searches for affirmation and encouragement from me, even as a much younger woman.

Maybe it’s because they’re tired and just want some alone time or special night with their significant other. Or maybe they got distracted and forgot. C’mon now, is it really because they don’t “like you?” It’s doubtful. Perhaps it’s not about their opinion of you, but a matter of poor manners or a lack of personal organization on their part. And if they lie to you about their plans, it’s possible they’re just afraid to hurt your feelings. Regardless, you don’t want them there if they don’t want to be there, right?

The first step is always to step back and put your particular situation into perspective. It’s not always easy when you’re personally involved, but ask the help of a well-grounded and possibly older friend who has been there. Ask, “Am I taking this the wrong way?”

But what if a person makes a derogatory comment directed solely at you? What’s the appropriate reaction? They might be making it personal, but don’t give them the luxury of knowing you’re peeved or offended. Simply brush it off your back like a little fly you barely noticed. It’s inevitable you’re going to disagree with people, so accept it now and be prepared for disagreement, especially if you’re more on the opinionated side.

An annoyed Kathleen Kelly played by actress Meg Ryan said in the film You’ve Got Mail, “And what’s so wrong with being personal, anyway? Whatever else anything else is, it ought to begin by being personal.”

We females thrive on being deeply connected and emotionally close. When someone denies us of that feeling, it shrouds us in doubt and concern.

Remember this, ladies. Sometimes, “It’s not personal. It’s business,” as Tom Hanks’ character Joe Fox says. In regard to men especially, they don’t make other plans, spend the night alone or even run us out of business (as Tom Hanks does) simply to tick us off.

Ok, maybe it’s not always “business,” per say, but bottom line is it’s not always about us.

Don’t let a busy friend, an ex boyfriend or a sarcastic comment erode your self-esteem. Move forward.

Kristin Larmore, graduate of Appalachian State University, has learned the art of patience in all types of relationships over the last four years in college. Her motto is to let it bounce right off. Though her strengths and interests lie in food and health topics, she finds relationship writing occasionally intriguing.

Mackinac Island: The Story of a Town with a Different Set of Wheels- Chickspeak.com

September 21, 2009 by Kristin Larmore


Imagine replacing your four automobile tires in for four carriage wheels, four horse hooves or a set of bicycle tires.

Or what if you just used your own two feet? Sound crazy? Not for Mackinac Island residents, who live on a surprisingly mountain-like island around an area commonly known for it flat elevation.

The road looks like a typical one with a yellow dotted line, yet absent of traffic flow as the bikes weave in and out of the carriages and slowly walking tourists, drifting from one side of the street to the other. Colorful, flowered houses with tin signs and occasionally drifting music line the road eight miles around, and you find yourself curious of their daily lifestyle. After all, living on an island only accessible by boat can be difficult to imagine.

My waiter at a restaurant on Main Street explained the name has two spellings, the French Mackinac and the British Mackinaw, but the same pronunciation, which is Mackinaw.

The island was originally called Michilimackinac by Native Americans, meaning “place of the great turtle” because of its hump-backed shaped. They travelled there every summer to catch trout, pike, sturgeon, herring and whitefish, considering it a sacred place.

French settlers adopted this name, as well, but it was shortened in the 1820s to Mackinac. Then, it was changed to Mackinaw by the founders of Mackinaw City to distinguish it from the spelling used for the bridge, straits and island itself.

Sites include Fort Mackinac, Arch Rock, the village business district, Grand Hotel, cottages on the East and West Bluffs and the 1814 battlefield.

French soldiers constructed a fort near present-day Mackinaw City around 1708 as a center for fur trading until the British won it in the Sevens Years War in 1761. They transferred the fur trade to Mackinac Island, and constructed a fort on the steep limestone for better defense from American soldiers. After an eventual British defeat in the Revolution, the island became United States territory in 1814.

And though my pocket guide tells me of the historical significance, it is not what one observes first glance on this little getaway in the middle of Lake Huron. No, it’s the food, the smells.
Once desensitized to the strong odor of horse after a few minutes, your nose is graced by the smell of warm, sweet caramel and melting chocolate. Mackinac Island’s first candy shop opened in 1889 by Henry Murdick, and fudge quickly became the top island sweet by the 1920s.

A plethora of fudge shops, about a dozen or so, dot the main street on the edge of town and lure visitors away from the gift shops and restaurants between them. And there’s no doubt about it; the competition is fierce.

Drifting from one shop to the next, fudge flippers adored in brown-smeared aprons must explain why theirs is the best. We actually chose the original Murdick’s by accident, where one of the fudge makers was kind enough to show off his skills for us. Keeping hot fudge on a narrow wooden table is no easy task, but he made it look easy. Of course, he didn’t forget to mention their confections were recognized on Food Network and used all-natural ingredients without any additives for additional flavoring and color.

And though the smell of cherries doesn’t waft in the air like it would in Traverse City, the amount of cherry trees in the state of Michigan is considerable. One can’t enter any restaurant without the word “dried cherry” appearing a few times on the menu, at least in this section of the state.

Yes, this beautiful island could certainly be my home away from home.

The visitor’s guide explains, “One of the best things that ever happened to Mackinac Island was the automobile ban beginning in 1898. The absence of cars and the resulting benefits- exhaust-free air, quaint and narrow village lanes, no auto noise and picturesque horse-drawn carriages- have created a unique, charming and historic ambiance.”

Not to mention, it makes us sit back and enjoy the scenery a bit more instead of focusing on simply “getting there.”

Living on an island year-round without cars might be too inconvenient, and I certainly wouldn’t want to be stuck there when the snows hit Michigan.

But life is all about the ride; if you spend time thinking only of the destination, how will you enjoy today? So grab an old-fashioned bike or some reigns and let the wind blow you toward a renewed appreciation for your surroundings.

Kristin Larmore, a recent Journalism grad of Appalachian State University, visited Mackinac Island on Labor Day weekend this year. She spent much of the day racing her brother-in-law on old fashioned bikes the eight miles around the edge of the island. Her favorite feature was the steep trek up the side of a tree-covered cliff which culminated in a gorgeous view. It reminded her of being back in her North Carolina mountains.

Helping Out for Credit? Put Your Whole Heart into Volunteering- Chickspeak.com

September 14, 2009 by Kristin Larmore

So many love the feeling of that check or cross off the old’ daily to-do…it’s productive. It says we’re doing something. But that little mark doesn’t indicate how we completed the task.

Were we quick and sloppy? Were we distracted? Did we put every ounce of effort and attention into it? Did we do it with love or out of a sheer desire to say “I did it?”

Volunteering is not something you can just cross off a chore list and say, “It’s taken care of.”

It’s not a tangible object, something you can touch or own. Rather, it’s a feeling, a warm sensation in the pit of your stomach that says, “I can.” It’s not about “me;” it’s about them.

The minute you thought your two hands weren’t enough is the minute you see they’re the key to changing lives.

A young college freshman I spoke with the other day is a dedicated volunteer and organizer in his own community, and has actually started his own organization to bring about understanding in teens of the social and economic situation going on around them. This is what he had to say about the average volunteer:

“I think a lot of people see volunteering as kind of a one-time experience where you go to lend a hand, help someone hands-on for one day or a certain amount of time. You go home and that’s pretty much the end of it. I think that kind of thing is important, but it doesn’t move anything towards bringing social change of any kind.”

And you know what? He’s absolutely right. Talking to this young man who is years younger, but has already made so much more of a difference than I have ever imagined making in my own life, made me realize how much of a cop-out volunteering can become. And then it hit me- I’ve been that person, the one who helped out and thought she felt good about it, but then forgot about those specific people and never went back.

You reassure yourself you don’t have time to make a weekly or monthly commitment and you’ve done your good deed, or the thought of returning to help again in the same place simply doesn’t cross your mind.

You help out once somewhere for a club, for a church, for a class when your friends are around to socialize with you and keep you company while you fulfill this requirement….and then it’s over.

But how rewarding is that? Don’t we ever wonder how that soup kitchen, that poor neighborhood, that sick child is doing later on? My young college friend finished by saying,

“When they do that [volunteer,] they need to keep it in the context of a bigger picture and understand the more significant issues that are going on around them. And try to plug them into that, which is why we make sure to do a whole lot of community organizing.”

Here are some ways to volunteer with your whole heart and be in it for the long-term:

Return

Go back to the same place over and over to volunteer. It’s about a relationship with this specific group of people, and that can’t be developed in a few hours’ time. See it through, and have a vested interest in providing continuing support. It will be so much more rewarding than going here and there for short visits.

Go alone

Not to say that you shouldn’t go with people to help out- the more the merrier- but going alone a few times might help you evaluate if you’re there for the right reasons. If you still have a great time without anyone else there and it feels rewarding, then bring along your friends, peers and coworkers the next time around.

Seek

Don’t wait for people to come to you asking for help or for a group volunteer project to surface. Offer your help when it’s not required, even during a time when you might prefer doing something for yourself, like on a weekend or during the holidays.

Research

Seek out places that aren’t right on the map and maybe off the beaten path a bit. These are the locations that don’t receive nearly as much support. There’s no money to “advertise” the need, and they don’t have a large organization or corporation backing them up and asking for volunteers.

Organize

Consider gathering your own group together for a specific cause you’re passionate about, which could even turn into your own organization if you get enough followers. Educate teens and college students your age about local social and economic issues in an inviting way. Encourage and inspire them to make change happen.

None of these things are easy to do, but they leave us something to think about. I often talk to high school kids who have started volunteer organizations on their own, and I’m in awe of their dedication and initiative.

Let’s all truly evaluate ourselves and be honest. How often do we help out when it’s not required? How often do we give of our time on a beautiful Saturday afternoon without signing some sort of sheet afterward where we check our name off a list and say we’ve “served?”

We can’t pull the support system out from under those who need our help to eat, to sleep, to get an education, to live the life we’ve always had. Let’s be in it for the long-run.

A graduate from Appalachian State University and a dedicated columnist, Kristin Larmore finds encouragement and strength in talking to teens who are making their mark on society. She writes for the volunteer section at Relate Magazine, relatemag.com.

Image from cainekisses.com.

Eat Fast Food Without Spoiling Your Eating Habits - Chickspeak.com

September 10, 2009 by Kristin Larmore


You’re sitting in the car sharing conversation with the talking box and you’re torn. Numbers one through five are all battered in a couple layers of grease. Some random items are advertised as grilled or broiled, but the lettuce is sometimes wilted, the tomatoes are discolored almost to a white tint and the “freshly baked bun” is wrinkled and soggy.

But it doesn’t matter. You’ve got nothing in the car to nibble on, and it’s meal time. You’re not willing to give up your favorite pair of jeans again for some excess weight, yet you have no choice….it’s fast food or no food.

And you’d be surprised. After some research, I’ve discovered even the grilled chicken sandwiches can be worse than a basic, single burger, sometimes even more calories than a Big Mac.

Of course, this is hopefully under the most undesirable of circumstances. Fast food joints, though still more for convenience rather than health, have improved when it comes to freshness in the face of continuing media emphasis on better food choices.

I wouldn’t recommend eating any of this stuff on the average day. Even eating hamburgers and French fries at home is better than this. But, travel and last-minute trips sometimes call for more convenience. Maybe you don’t have an oven or a stove or even a refrigerator to store basic perishables.

I wouldn’t say your focus would be getting the right nutrients, but more avoiding the wrong ones if you’re going through that drive-thru. So as far as fat and calorie content is concerned, here are your best bets to avoid unnecessary consumption of fatty foods and keep the weight off. If you’re going for something fried, make sure to stick to the smallest size. The larger ones are off-the-charts bad (as in 460 calories and 29 grams of fat for ten chicken nuggets.)

If you’ve got more of an appetite, I wouldn’t recommend the fries or nuggets at all. Keep in mind: the nutrition facts don’t include any dressings or sauces, and calories from fat are estimated to the nearest ten.

Top Five at McDonald’s:

*Honey mustard or BBQ snack wrap (grilled): 260 calories, 9 grams of fat, 80 calories from fat

*Small French fries: 230 calories, 11 grams of fat, 100 calories from fat

*Premium Caesar salad with grilled chicken: 220 calories, 6 grams of fat, 60 calories from fat (minus the meat, it’s 90, 4, 35)

*Snack size fruit and walnut salad: 210 calories, 8 grams of fat, 70 calories from fat

*Hash brown (150, 9, 80), scrambled eggs (170, 11,100) or an English muffin (160, 3, 30) for breakfast

Top F-ive at Wendy’s:

*Mandarin chicken salad: (180, 2, 20)

*Side salad (35, 0, 0), mandarin orange cup (80, 0, 0), or small chili (190, 6, 60)

*Jr. Hamburger: (230, 8, 70)

*Grilled chicken go-wrap: (250, 10, 90)

*Four-piece chicken nugget: (190, 13,120)

Top Five at Chick-Fil-A:

*Chick-n-Minis: (260, 10, 90)

*Char grilled chicken sandwich: (260, 3, 25)

*Char grilled chicken garden salad: (170, 6, 50)

*Spicy Chicken Cool Wrap: (400, 12, 110)

*Fruit cup: (100, 0, 0)

Top Five at Taco Bell:

*Fresco grilled steak soft taco: (160, 4.5, 40)

*Crunchy taco (170, 10, 90) or crunchy taco supreme (200, 12, 100)

*Grilled chicken soft taco: (200, 8, 70)

*Cinnamon twists: (170, 7, 60)

*Mexican rice: (130, 3.5, 35)

So have hope, ladies. With moderation and a good eye, it’s possible to find items that aren’t over-the-top. You might find you’re still hungry after eating some of them, but that’s because there’s not enough fat to make you feel satiated.

If it was me, though, I’d stick to making the greasy food at home as often as possible to avoid preservatives and extra salt supposedly needed for preservation. At least you know what’s going in it…..and it’s not sitting in “the back” on a counter for hours.

Kristin Larmore just graduated from Appalachian State University with a degree in Journalism and a minor in English. The only fast food she really enjoys is Chick-Fil-A, but she occasionally will eat a salad from Wendy’s now and again. She literally can’t remember the last time she had a fast food burger, but her weakness is a basket of sweet potato fries at a restaurant or made at home.

Last Chance for Tomato Appetizers: Bruchetta - Chickspeak.com

September 9, 2009 by Kristin Larmore


Those ripe rubies were sagging from the vine, just begging to be picked. My mother carefully retrieved the maybe half dozen or so beauties, and cradled them in a straw basket all the way back to the house; another great harvest.

What can I say? My parents are proud of our vegetable garden….not to mention our basil, parsley and mint that was thriving on our back porch until cold nights set in.

My dad is so proud of his tomatoes, in fact, that he refuses to share them….at least the good ones. If mom uses the cream of the crop for an appetizer down the street, I wonder if “the end” is near. Those were for our family and our family ONLY, apparently.

Talk about stingy! Don’t we have enough to go around? Still, I guess I can’t blame anyone for wanting to take advantage of tomato season before it’s gone for months on end. Those nasty winter white-tinged ones aren’t exactly worth the price….or worth it at all for that matter.

There’s one exception to my dad’s rule, however; if we’re entertaining at our house, tomato use is fair game-especially for family.

My grandparents were visiting, and apparently those ol’ Floridians don’t advertise their bruchetta well enough because they’d never had it…or even really heard of it.

“Wow. That’s pretty good,” my granddaddy said with a surprised look on his face, in lieu of his dislike of garlic. My dad let out almost like an evil little “grunt chuckle” if that makes any sense, something you’d really have to hear, and scooped up another heaping portion for my granddaddy’s plate. Needless to say, the seasoned home entertainer was pleased.

Try making this bruchetta at home because you’re going to pay a lot less for it than you would at a pricey Italian joint out on the town. Even if you don’t have the basil leaves or tomatoes right outside your door, it’s still worth a try in your own kitchen.

Maggiano’s has some seriously good bruchetta, but trust me when I say this rivals. Keep in mind: this isn’t one of those exact recipes, so go with your gut on amounts.

Ingredients

Baguette or French bread, sliced and toasted

Fresh diced tomatoes

Couple cloves of garlic

Fresh basil leaves, chopped

Balsamic vinegar

Salt & pepper

Olive Oil

Parmesan cheese

1. Start with your bread. Slice it into thin pieces, drizzle with a mixture of olive oil and garlic and toast at 350 degrees till golden. Or, you can grill them, a minute or two on each side, if you’re already using the grill for the rest of your meal. If you’re feeling lazy, buy them pre-made at the grocery store.

2. Mix the tomatoes, two or three fresh garlic cloves (I recommend getting a garlic press because it makes this so much easier than chopping), chopped basil, vinegar and salt and pepper in a bowl. Make sure to get the tomato juice in the bowl, too; this will meld the flavors a bit.

3. Top each baguette round with a spoonful of the tomato mixture; drizzle with olive oil and shredded parmesan cheese. It’ll be a bit spicy with your garlic and pepper, but a bit sweet.

If you’re not a big bruchetta fan but love tomatoes, try making a sandwich with them as your star ingredient. Use a whole wheat bun, sub roll or the bread of your choice. Start with a layer of tomatoes, add some basil and feta cheese, along with your favorite fruity salad dressing like raspberry pomegranate or sweet poppy seed.

Take advantage of this healthy treat before the warm days are over!

And make sure to share yours…your friends will thank you.

Kristin Larmore, a graduate of Appalachian State University, plans to find a full-time job writing in a beautiful city like Chicago, Columbus or St. Louis as soon as possible. She hated tomatoes and anything with tomatoes in it until mid high school. At Olive Garden, it was always, “Buttered noodles, please.”

How to Analyze a Film Based on More Than Starring Actors- Chickspeak.com

August 24, 2009 by Kristin Larmore

“That movie was terrible. Don’t go see it.”

When people say a movie is “bad,” what do they mean? Was it boring? Was the plot too slow or nonexistent? Or, is the excuse simply, “I just didn’t like it?”

I’m sure if we’re passionate at all about film, we can recall a heated argument we had about the quality of a movie after leaving the theater.

Whatever your personal reasoning, it’s important to know the quality of a film, whether it becomes classic or forgettable, is about so much more than the plot or the presence of your favorite actors.

What about the shooting?

One of the most basic camera angles, still used in many films but overwhelming used in soap operas, is the over-the-shoulder shot. What makes soap operas so boring and forgettable is the camera angles remain the same; you shoot a close-up of actor one’s face talking by placing the camera over the shoulder of the person they’re talking to (actor two), so it’s like the audience is in the point-of-view of actor two. Then, you move behind the shoulder of actor one when it’s time for the second actor to respond. It makes for “drama.”

Next time you watch a film, consciously observe the camera angles and how they were achieved. Is the view swooping over tree tops or amidst high-rise buildings? Is it closely following a high-speed car chase or an underwater explosion? Filmmakers will often go to great lengths to get complicated shots, managing not to shake the camera; and they’re obviously moving or travelling on a crane or other device if they’re right in the action!

What about lighting, costumes and set equipment?

Mute the audio and observe the background, the color, the style and feel of the set. It should only contribute to the mood rather than distract you from the dialogue. Observe any shadow, fog or lighting effects; think about how the key light, fill light and backlight are working together. They often have to bounce off a reflective surface to create the right effect. If you’re having trouble ignoring the actors, that’s a thumbs-up to the filmmaker!

What about dialogue?

Is it natural, believable and true to the character, not the actor? Or is it forced or distracting you from the overall plot?

What about nonverbal behaviors?

What’s not said is just as important as what is; are other non-talking actors in the scene contributing to the overall feel and providing something for the main character to work against? They should always be in character.

And the most important of all: structure.

Believe it or not, just about every filmmaker actually sticks to a particular structure, or paradigm, every time they make a new movie. And there’s a very good reason for that: it sells. They don’t deviate because that’s what viewers want to see. We never get tired of it.

There’s always (or most of the time, unless you’re going out on a limb and don’t care about making money) three acts: act one is the setup, act two is the confrontation and act three is the resolution. In a two-hour film, acts one and three are about 30 minutes; act two is about 60.

So, check this out. About halfway through act one, there’s always an “inciting incident,” or basically the event that starts it all, that gets the plot going. Then there’s something called a plot point, which serves to push the plot forward or reverse its direction completely and lead into a new act, often throwing the audience off guard. This is what keeps us hooked; we don’t know what’s going to happen next.

There’s two plot points in most films; one occurs at the end of act one, marking the point when the hero takes on the conflict. The second one occurs at the end of act two, leading to act three’s conclusion. And last but not least, we have the climax, which the most heated, high-tension moment physically or emotionally in the last act that brings us to the final scene.

The story line is always very similar, with similar types of characters, similar action sequences.

For example, in the third act of a romantic film, there’s always the same falling action: there’s some type of relationship conflict. The couple separates, and in most cases, they always find a way back together at the conclusion.

So what exactly happens in each act? Here’s a breakdown:

Act I

The exposition, which introduces us to the main character

The “dramatic action,” or what it’s about

The “dramatic premise,” or the events surrounding the action

And, of course, the inciting incident.

Act II

The obstacles

The “first culmination” where the protagonist comes “close” to reaching the goal

The midpoint, where the protagonist seems furthest from the goal.

Act III

The climax

The denouement, an ending point of calm

Apply this structure to any of your favorite films and see if it matches up; I’m almost certain it will. Does every film have a happy ending or a complete resolution? Nope. However, the overwhelming majority still contain this paradigm.

To learn more about screen writing, read SYD Field’s “Screenplay: The Foundations of Screenwriting.” It’s a truly in-depth analysis, complete with breakdowns of the three-act structure applied to some of the most classic films. Hey, you and your friends will still have a difference of opinion; but at least you can now have a more competent discussion about why you like a film and why you don’t.

Kristin Larmore graduated from Appalachian State University this past Spring, where she took several film classes, including a screenwriting course for fun. She’s considered writing screenplays, but realizes it’s not her passion. However, she has an extensive movie collection which she plans to further develop, loves watching films over and over again, new and old, and always visits Redbox for the latest new releases.