"BAND OF BROTHERS" (2001) - Episode Three "Carentan" Commentary

 

"BAND OF BROTHERS" (2001) - Episode Three "Carentan" Commentary

This third episode, ”Carentan” picked up one day after where ”Day of Days” left off – Easy Company in Northern France for the Normandy invasion. ”Carentan” mainly centered around the experiences of Private Albert Blithe, portrayed by actor Marc Warren during Easy Company’s attempt take the town of Carentan.

Easy Company’s nighttime jump into Normandy seemed to have left Private Blithe in semi-shock. He barely acknowledged the comments of his fellow paratroopers. During the company’s assault upon Carentan, he suffered from temporary blindness. Conversations with officers like Easy’s Harry Welch and Dog Company’s Ronald Spiers failed to help Blithe ease his anxiety regarding the horrors of combat. Winters is finally able to spur Blithe into action, during a German counterattack, a day or two later. But Blithe’s triumph is short-lived when he is wounded by an enemy sniper after volunteering to lead a scout patrol. Also during this episode, the legend of Ronald Spiers continues when Donald Malarkey and his friends – Warren “Skip” Muck, Alex Pankala and Alton More – discuss Spiers’ alleged connection to the deaths of a group of German prisoners-of-war and a sergeant in Dog Company. Winters endured a mild wound and Sergeant Carwood Lipton endures a more serious one during the battle for Carentan.

”Carentan” became the second episode in ”BAND OF BROTHERS” with a running time longer than one hour. ”Currahee” was the first. But I must admit that I enjoyed ”Carentan” a lot more. The longer running time and broadening effects from the horrors of war gave the series’ portrayal of the Normandy campaign more of an epic feel than ”Day of Days’. It featured two harrowing combat sequences – Easy Company’s attack upon Carentan and the Germans’ counterattack that nearly left the company in a vulnerable state. And it is the first episode that featured an aspect of ”BAND OF BROTHERS” that I truly enjoy – namely casual conversation between the men of Easy between combat situations. Conversations such as the one about Spiers between Marlarkey, More, Muck and Penkala turned out to be bright spots that prevented the miniseries from sinking into the cliché of a typical World War II combat drama.

The main storyline for ”Carentan” happened to be about Albert Blithe’s anxieties in dealing with combat for the first time. Writer E. Max Frye did a solid job regarding the Blithe character and his troubles with hysterical blindness. But I do have a few problems with his work. One, his take on the whole ”soldier traumatized by combat” did not strike me as original. Watching Blithe’s travails on the screen left me with a feeling that I have seen numerous war dramas with similar storylines. And two, Frye got a good deal of his information wrong about Blithe. The end of the episode revealed that Blithe never recovered from his wound in the neck and died four years later in 1948. As it turned out, Blithe did recover from the wound . . . eventually. He remained in the Army, served in the 82nd Airborne during the Korean War and died in 1967. Either Fyre made this mistake intentionally . . . or had made a major blooper. There was another mistake regarding Blithe, but I will reveal it later.

One last complaint I had was the episode’s last fifteen or twenty minutes, which featured Easy Company’s return to England. Aside from the ham-fisted scene in which Malarkey found himself picking up the laundry of some of those who had been killed or wounded in Normandy, most of those scenes should have been featured in the beginning of the following episode. And they should have deleted the scene in which Lipton announced that they would be returning to France. One, he had not been announced as Easy Company’s new First Sergeant and two, they never did return to France.

The performances in ”Carentan” were solid, but a few did stand out for me. Matthew Settle continued his excellent introduction of Lieutenant Ronald Spiers in a very memorable and slightly tense scene in which he tries to give Blithe some advice on how to mentally deal with combat. Another first-rate performance came from Rick Warden, who portrayed one of Easy Company’s platoon leader and close friend of Richard Winters and Lewis Nixon – Harry Welch. I rather enjoyed Warden’s charming take on the easy-going and sardonic Welch. And finally, there was Marc Warren, whose portrayal of Blithe pretty much carried this episode. He did a very good job of conveying Blithe’s journey from a shell-shocked trooper to the more confident warrior, whose experience with Easy Company ended with a wound in the neck. My only complaint with Warren’s performance is that he portrayed Blithe with a generic Southern accent. And the real Blithe was born and raised in Philadelphia, Pennsylvania. Why Spielberg, Hanks and director Mikael Salomon had him used a Southern accent for the character is beyond me.

”Carentan” is not my favorite episode of ”BAND OF BROTHERS”. I found the whole ”soldier traumatized by combat” storyline for the Albert Blithe character to be slightly unoriginal. The character also spoke with the wrong regional accent and the information about his post-Easy Company years was historically inaccurate. And I could have done without the scenes with Easy Company back in England near the end of the episode. On the other hand, I do consider ”Carentan” to be one of the miniseries’ better episodes. Easy Company’s experiences in taking Carentan and enduring a German counterattack gave the episode more of an epic feel than the events featured in the last episode, ”Day of Days”. And despite portraying Blithe with the wrong accent, Marc Warren did give an exceptionally good performance.

"THE MYSTERIOUS AFFAIR AT STYLES" (1990) Review

 

"THE MYSTERIOUS AFFAIR AT STYLES" (1990) Review

As a long time reader of Agatha Christie's novels, I have been well aware of her first novel that was published in 1920, namely "The Mysterious Affair at Styles". I read the novel once. But if I must be honest, I never became a fan of it.

Due to my lackluster feelings for the novel, it took me a while to watch the television adaptation of it, which aired on ITV's "AGATHA CHRISTIE'S POIROT" back in 1990. But eventually I got around to it and was amazed to discover that it had been the second Christie novel to be adapted as a feature-length film on that series. Another amazing aspect of "THE MYSTERIOUS AFFAIR AT STYLES" is that it is the first of two or three episodes that was not set during the 1930s decade. In the case of this film, it was set in 1917, during World War I.

The movie opens in London with Captain Arthur Hastings on sick leave from military duty. Hastings seemed to be suffering from a mild case of post traumatic stress disorder. An encounter with an old friend named John Cavendish leads him to eagerly accept the latter's invitation to visit his family's estate - Styles - in Essex. During his visit, Hasting's meets John's family:

*Emily Inglethorp, John's wealthy stepmother and mistress of Styles
*Alfred Inglethorp, her much younger new husband, who is viewed as a fortune hunter
*Mary Cavendish, John's wife
*Lawrence Cavendish, John's younger brother
*Evelyn Howard, Mrs. Inglethorp's companion, who dislikes Mr. Inglethorp
*Cynthia Murdoch, the orphaned daughter of a family friend

Hastings also reunites with an old acquaintance he had met before the war - a Belgian detective named Hercule Poirot, who has become a war refugee. Due to Mrs. Inglethorp's generosity, Poirot has managed to find a place in the nearby village to harbor his fellow Belgian refugees in the area.

When the Styles Court's residents wake up to find Mrs. Inglethorp dying of strychnine poisoning, they learn from the local doctor that she had been murdered. Hastings recruits the help of Poirot to investigate the murder. They discover that John Cavendish will automatically inherit Styles Court upon his stepmother's death, due to being the estate's vested Remainderman. His brother Lawrence will also inherit a nice sum of money. However, the income left to Mrs. Inglethorp by the late Mr. Cavendish would be distributed, according to her will. However, Mrs. Inglethorp was heard arguing with a man about his infidelity - either her stepson John or her husband Alfred. She made a new will after the quarrel, but no one can find it. Two suspects would end up falling under the suspicions of the law before Poirot can reveal the murderer.

"THE MYSTERIOUS AFFAIR AT STYLES" is the kind of adaptation that most fans of Christie's novel absolutely adore. Due to Clive Exton's script, it is a detailed and nearly faithful adaptation of the novel. And for most moviegoers and television viewers these days, a faithful adaptation to a literary source is very important to the quality of a production. My view on the matter is a bit more ambiguous. It all depends on whether a faithful adaptation translate well to the movie or television screen. In the case of "THE MYSTERIOUS AFFAIR AT STYLES", I would say that Clive Exton's faithful adaptation served the story rather well. But the only reason I harbor this view is that I cannot think of a way how any change might serve the story. Because honestly? Christie's 1920 novel did not exactly rock my boat. And I can say the same about this television movie.

"THE MYSTERIOUS AFFAIR AT STYLES" is not a terrible story. It is a pretty solid tale that made it a little difficult for me to guess the murderer's identity. The story also featured mildly interesting characters that actually left me wondering about their fates. I especially found the stormy marriage between John and Mary Cavendish particularly interesting. And I also found myself scratching my head over Mrs. Inglethorp's marriage to the younger and obviously unlikable Alfred Inglethorp. I had originally assumed that this tale featured the first meeting between Poirot and Hastings. But as it turned out, the two men first met during a murder investigation in Belgium before the war. Pity. Come to think of it, "THE MYSTERIOUS AFFAIR AT STYLES" did not feature the first meeting between Poirot and Scotland Yard Inspector Japp. They had first met before the war, as well. But the story did feature the first meeting between Hastings and Japp.

Okay . . . look. "THE MYSTERIOUS AFFAIR AT STYLES" is a pretty solid story. It is filled with competent performances from the cast, including David Suchet, Hugh Fraser, and Philip Jackson as Poirot, Hastings and Japp. I was especially impressed by Gillian Barge as Emily Inglethorp, Michael Cronin as Alfred Inglethorp, Joanna McCallum. I was especially impressed by David Rintoul and Beatie Edney as the emotional John and Mary Cavendish. I do have to give kudos to production designer Rob Harris of his re-creation of World War I England and also costume designer Linda Mattock. But in the end, this television adaptation of Christie's story no more wowed me than the 1920 novel did. The most interesting aspects of "THE MYSTERIOUS AFFAIR AT STYLES" proved to be the World War I setting and that it served as the beginning of Poirot's relationship with both Hastings and Japp.

Before one comes away with the idea that I disliked "THE MYSTERIOUS AFFAIR AT STYLES", I do not. Like I have been stating throughout this review, it is a pretty solid production. I am certain that many "AGATHA CHRISTIE'S POIROT" fans would love this movie, due to screenwriter Clive Exton's faithful adaptation. I liked the movie. But if I must be honest, my true reaction to it was simply - "Eh, not bad."

"TAP ROOTS" (1948) Photo Gallery

 

Below are images from "TAP ROOTS", the 1948 adaptation of James H. Street's 1942 novel. Directed by George Marshall, the movie starred Susan Hayward and Van Heflin:





"TAP ROOTS" (1948) Photo Gallery

Boston Cream Pie

 

Below is a brief look at and recipe for the famous New England dessert called the "Boston Creme Pie":



BOSTON CREME PIE

Judging by the name of this famous dessert, one would assume that the Boston Creme Pie was created in Boston, Massachusetts. And one would be right. However, there is a slight confusion over the dessert's origins. According to John F. Mariani's 1999 book, "Encyclopedia of American Food and Drink", the Boston Creme Pie originated during the Early American period and was known as either the "Pudding-Cake Pie"; or when made with a raspberry jelly filling, "Mrs. Washington's Pie".

But the current dessert that features the chocolate topping is known as the Boston Creme Pie. And according to many cookbooks, Armenian-French chef M. Sanzian created the dessert at Boston's famous Parker House Hotel in 1855 or 1856. Like the Pudding-Cake Pie and Mrs. Washington's Pie, the Boston Creme Pie is actually a pudding and cake combination that comprises at least two or three layers of sponge cake filled with vanilla flavored custard or crème pâtissière. In the case of the Boston Creme Pie, the cake is topped with a chocolate glaze called Ganache. The Commonwealth of Massachusetts declared the Boston Creme Pie as its official dessert in 1996.


The following is a recipe for the dish from thehungrymouse.com website:


Boston Creme Pie

Ingredients

Cake
1/2 cup butter (that’s 1 stick), softened on the counter for 20 minutes or so
1 cup sugar
3 egg yolks
1 tsp. vanilla extract
3/4 cup milk
2 cups cake flour
2 tsp. baking powder
pinch of salt

Cream Filling
1/2 cup sugar
4 egg yolks
6 Tbls. flour
1 1/2 cups milk
2 tsp. vanilla extract

Chocolate Frosting
4 oz. semisweet chocolate, chopped
1/2 cup heavy cream
1 Tbls. butter



Preparations

Cake
Preheat your oven to 375 degrees. Spray 2 8-inch round cake pans with oil, then line with circles of parchment paper. Set them aside. Combine the sugar and butter in the bowl of your mixer. Beat them together until well combined. Add in the egg yolks. Beat again until well combined and kind of fluffy. Scrape down the sides of your bowl with a spatula. Add the milk. Combine the flour, baking powder, and salt in a small bowl. Stir them together with a whisk to combine well. Toss the dry mixture into the butter/sugar in the mixing bowl. Mix on medim-high for maybe 20 or 30 seconds to combine, just until the batter comes together.

The batter will be relatively thick and stiff. Give the batter a stir or two with a spatula to be sure that it’s mixed well and no dry ingredients remain in the very bottom of the bowl. Divide the batter evenly between your two prepared cake pans. Smooth it down with a spatula so it fills the whole pan and is relatively even. Bake cake the 2 cakes for 20-23 minutes at 375 degrees.

They are done when they are golden brown on top and feel firm (not jiggly) in the middle when pressed with a finger. When inserted in the center, a toothpick should come out clean. Cool the cakes in the pans for about 10 minutes. Then, gently run a knife around the whole edge to loosen it, and remove each cake from the pan. (Because you lined each pan with parchment paper, this should be easy). Set the cakes on a rack to cool completely. If your cakes wound up a little crusty on the edges, like this, don’t worry. You’re going to trim those crisp edges right off when you assemble your Boston Cream Pie.


Custard
Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. Then put the sugar and egg yolks in a large heatproof bowl. Whisk together until well combined. Add the flour. Whisk to combine. Pour in the milk. And the vanilla. Whisk to combine. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Whisk it constantly for 5-7 minutes until it starts thicken. Keep whisking until the custard gets very thick. It’s done when it coats the back of a spoon. Give it a taste. It should have a nice custard-y taste, without any hint of raw flour. When it is done, take it off the heat. Cool it on the counter to room temperature, then pop it in the fridge to chill it completely.


Chocolate Frosting
Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. If you are making the frosting right after the custard, just use the same pot of simmering water. Chop up the chocolate. Put it into a large heatproof bowl. Pour in the cream. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Toss in the butter. The chocolate should start to melt almost immediately. Whisk to combine. Keep whisking until all the chocolate is melted and you have a uniform mixture. Set the chocolate frosting aside to cool. As it cools, it will thicken up. If you put it in the fridge, keep a close eye on it. It can go from nice and thick to solid fudge in no time flat.


Assemble the Dessert

Do not do this until all of your components are completely cool. If you try to put it together when any piece is warm, you will wind up with a slippery, drippy mess.

Start by trimming your cakes. Carefully set them one on top of the other. With a serrated bread knife, cut the edges off. Go slowly and press down on the top of the cake with one hand to keep it from ripping. Should you have an accident with one of the cakes, like this, do not fret. Just use that cake as the bottom layer. The custard filling will help glue the whole thing together once it gets cold in the fridge.

Set one cake on your serving platter, bottom side facing up. Do this so that your custard goes on a flat—not slightly domed—surface. Grab the custard filling from the fridge. It should be nice and thick. Spoon it out onto the cake. Reserve a few spoonfuls of custard for later, to help stick the almonds to the side of the cake. Spread the custard to the edges with a rubber spatula. Put the second cake right on top. Grab your chocolate frosting. Spoon it out onto the top of the cake. Spread it around until the top of the cake is covered. Pop two toothpicks into the cake to hold the layers together for now, until it’s completely chilled. With your finger, brush the leftover custard onto the edges of the cake, so it’s covered in a thin layer.

Note

According to this recipe, the Boston Cream Pie is best served on the day that it is put together. The dessert has three parts - the cake, the custard filling and the chocolate frosting. Following the preparation of all three parts, they need to be completely cooled before the dessert is assembled.