Silent House

Film (with rating): Silent House (R)




Summary: A
young woman (Elizabeth Olsen) finds herself sealed inside her family’s secluded
lake house, panicking as events become increasingly ominous in and around the


Review: A
horror movie without a lot of gore and over-the-top CGI. Thumbs up! Olsen, who
displays some serious acting chops, does a great job as Sarah, the terrorized
young woman who goes to her family’s lake house to help prepare it for sale.
Since it’s boarded up from the inside, darkness prevails in every corner,
leading to the creepy feel of the film from the get-go.


Directed by filmmaking duo Chris Kentis and Laura Lau, who
did the ridiculously terrifying “Open Water,” “Silent
House” is shot using meticulous camera choreography to look like a single
uninterrupted shot. This “real time,” Hitchcockian-like
cinematography trick is one of the high points of the film.


While the surprise twist at the end may leave some viewers
feeling cheated, the movie as a whole is a well-done thriller. Not great, but
very unsettling and worth the watch.


Extra highlight:
Eh, just switch back to the Olympics.


What to serve for dinner: Meatless Monday again! During these hot, dog days
of summer, it’s best to keep things 
simple, light and easy. There’s no real tie to the movie this time. I
just had a fantastic peach from my local farmers market and got a craving for
this salad. So here you go–Peach-Cucumber-Barley Salad. (


1 cup pearl barley

1 3/4 cup lower-sodium vegetable broth

1 1/4 cup water

1  seedless
cucumber (English)

2  ripe peaches

2 pints cherry tomatoes

1/2 cup packed fresh basil leaves

2 tablespoons cider vinegar

1 tablespoon vegetable oil



1 can (15-ounce) chickpeas (garbanzo beans), rinsed and

1 head Boston lettuce, leaves separated


Place barley in 4-quart saucepan. Cook on medium 5 minutes
or until toasted, stirring. Stir in broth and water. Heat to boiling on high.
Cover, reduce heat to low, and simmer 35 minutes or until tender. Drain if
necessary, and cool slightly.


Meanwhile, scoop out and discard soft center from cucumber,
then cut into 1/4-inch pieces. Pit and chop peaches. Cut tomatoes in quarters.
Very finely chop basil. In large bowl, whisk vinegar, oil, and 1/4 teaspoon
salt. Add barley and toss until well coated. Cool until no longer hot, then add
cucumber, peaches, tomatoes, and chickpeas, tossing until well combined. Serve
over lettuce leaves.


What to talk about over dinner: What is your favorite scary movie of all time that
does not involve a chainsaw, finger knives, machetes or butcher knives? What
was the scariest scene in the film? Why? Have you ever been that scared before?
Have you ever been in a house that creeps you out? Have you seen “Open
Water?” Did you vow to never, ever go scuba diving again? Confession time:
My husband and I watched this film when I was six months pregnant and preparing
to go on vacation to the Bahamas. Where he wanted to go scuba diving. Mix one
terrifying movie and a very hormonal woman, and guess who didn’t go scuba
diving in the Caribbean?