Good Day Atlanta Viewer Information October 28, 2015

- Self-Taught Atlanta Filmmaker Premieres New Thriller:  Atlanta filmmaker Carla Saunders wants to make this Halloween an extra-terrifying one -- and she's doing it by releasing her latest pulse-pounding horror/thriller.

"GPS" is the writer-director's new short film, running 26 minutes and premiering Thursday night at the Landmark Midtown Art Cinema in Atlanta.  The film was shot locally in just two days, and features a talented cast of local actors who say they were thrilled to work with Saunders.  You may remember the indie filmmaker was featured on Good Day Atlanta last year, when she'd just finished up her first short film ("Triste"). 

Good Day Atlanta's Paul Milliken caught up with Saunders and her cast -- for a behind-the-scenes look at this new project.   


WEB LINK:

https://www.facebook.com/GPS-the-MOVIE-874428262589236/

Casting Call:  The latest "EXTRA," jobs in tv and film in Atlanta with local actor and radio personality Greg Clarkson and Good Day Atlanta, Buck Lanford.  For more click here. 

Nascar Open Test Day with  reporter Paul Milliken: Click here for more.
 

Fall Food:  Culinary Director Ian Winsdale joins us from Murphy's in Virginia Highlands to teach viewers how to make a fun festive acorn squash bowl recipe.  For more on Murphy's click here.  See below for the recipe.

 

Acorn Squash

 

4 Ea                        Acorn Squash (Topped and Seeds Removed)

1 Cup                     Cooked Quinoa

1 Cup                     Cooked Sorghum (Barley will work as well)

¼ Cup                    Cooked Carrots, Parsnips, Celery Root

¼ Cup                    Cooked Cabbage

1 Cup                     Roasted Mushrooms

 

Cut the top of the acorn squash and remove seeds.  Rub the inside with olive oil, salt, cinnamon, raz el hanout, mustard powder and cumin.  Roast the acorn squash for 25 minutes or until fork tender.  In a separate pan warm up all the quinoa and vegetables with a little olive oil and season to taste.  Stuff the acorn squash and serve warm.

 


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