![]() ![]() With dangerously low levels of oxygen and cold temperatures taking their toll, it‘s up to Drew to fight for her life, which in turn puts her own in jeopardy. ![]() During their dive, May is struck by a rock from a landslide above the water, leaving her trapped on the seabed 28 meters below the surface. Experienced scuba divers May and Drew are two sisters with a close but complex bond who go on a deep sea diving trip to a beautiful but remote beauty spot. From Joe Lynch comes a gory, horny, and outlandish love letter to the late, great RE-ANIMATOR director Stuart Gordon a new body horror take on H.P Lovecraft-minded cosmic mayhem that’s a must-watch for fans of raunchy 80s horror.ĭirector: Maximilian Erlenwein. Hoping to clear her name, Elizabeth confides in her doctor and recounts what happened, giving way to a bizarre and disturbing tale of sexual madness, supernatural horror, and homicidal rage. Now, she finds herself locked up inside a psych ward after the murder of a young male patient to whom she had an inexplicable, almost otherworldly attraction. Just days ago, Elizabeth Derby was a successful psychiatrist with a loving husband and the world at her fingertips. With: Heather Graham, Barbara Crampton, Bruce Davison, Johnathan Schaech. As always, FrightFest is keen to show, through an openminded philosophy, that the most unexpected and delightful discoveries happen when wide-ranging topics, different people, and varied cultures come together in horror harmony.”ĭirector: Joe Lynch. Hurst’s wild science fiction shocker Transmission.Īnnouncing the lineup today, fest co-director Alan Jones said: “FrightFesters will experience an amazing variety of films, in an eclectic line-up which serves as a powerful tool of democracy, activism, diversity, inclusivity, and social awareness. This year the festival will host seven world premieres, including Nick Psinakis’s Cheat, Matt Sampere’s Halloween slasher Creeping Death, Raymond Wood’s feminist revenge-fantasy Faceless After Dark, Steven Pierce’s zombie survivalist thriller Herd, and Michael J. Distributor Lightbulb Adds FrightFest Quartet To Slate And it’s delish - morning, noon, or night.U.K. It’s more accurately a glass of pineapple and mango juice with a hefty dose of coconut and nutmeg (remember, this is a dessert sour ale) with some fermented malt juice blended in. But Nectarnomicon, with the present keg on at the taproom being the Maui Wowie Edition, is no subtle session ale. ![]() So with the fact that Nectarnomicon is billed as an “ultra-fruited dessert sour,” there are a host of surprises to unpack in the beer, starting with the fact that it tiptoes in the tulip glass at 3.6 percent ABV. A barrel-aged imperial stout brewed with some combination of vanilla beans, coffee grinds, coconuts, cinnamon sticks, cacao nibs, and macadamia nuts that tops 13 percent alcohol is the Modern Times normal. Because SB.Īlso at MT, when a beer has the word “dessert” in the description, you should usually expect a beer that’s terribly rich and wonderfully sweet. But here in Santa Barbara at the Academy of Recreational Sciences, beers tend to stick around a bit longer. ![]() Same for larger cities where it operates tasting rooms and pubs such as L.A. In San Diego where Modern Times Beer started, sought-after kegs tend to kick quickly. Posted in California, Doughnuts, Profiles and Q&As, Santa Barbara, Santa Barbara Independent | Tagged American Doughnuts, Doughnuts, Kin Bakeshop, Korean, Korean-American, mochi, Mōr Donuts | Leave a reply Doing My Part to Keep the SYV in Doughnuts (stories) His Mōr Donuts weren’t the first mochi doughnuts I’d had, but in short order they grew to be the best, though the name has since been changed to Kin Bakeshop. “And during the holidays, my mom would typically make mochi squares laced with seasonal fruits and nuts.” Inspired by those experiences, Chang threw himself headlong into making his own mochi treats for the greater Santa Barbara community. Whether here or there, “with each visit and gathering, there would always be rice cakes and mochi for everyone to snack on,” explained Chang. “Tommy” Chang was born and raised in Santa Barbara, but often visited his family in South Korea, where rice cakes are a traditional staple. I nspired by his South Korean roots, Tommy Chang wows all with mochi-based doughnuts. ![]()
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