Thanks to those who sent their well-wishes and expressions of concern for Maximus. He went in for his emergency dental surgery yesterday during which he had two teeth and a tumor(!) removed. I’m happy to report he is on the mend, on meds, and back to his typical gluttonous, voracious, mud-eating, food-slurping self.
See? Much better.
Look at what I received yesterday! The package included chocolate-covered pretzels, ginger chocolate, salted caramels, peanut butter chocolate bacon, dark chocolate bacon and – my favorite – dark chocolate-dipped potato chips. They were compliments of Steve and Jodi in Vancouver who are not only very good friends, but very good at reading between the lines. Thanks, guys!
The final day of prep for 12 Hours saw us boarding the early morning bus for a trip to Hamilton and the second part of our tech survey…
Once we were done, Anna and I walked over to the big red barn by the side of the road and stocked up on butter tarts, pecan tarts, peanut butter squares, brownies, and chocolate-coconut squares…
We had our cast read-thru after lunch. Everyone loved the script – fast-paced, funny, and very exciting. Kudos to my buddy Carl Binder. And a big welcome to some of the fantastic guest stars who’ll be appearing in this episode: J.P. Manoux, Ennis Esmer, and Greg Bryk. If that table read was any indication, this one is going to be a lot of fun.
An early start to the day tomorrow as we kick off production on episode #102 (12 Hours). That’s a 7:00 a.m. main unit call. We’re on our standing sets, in and around Frank’s place, Carla’s office, and the Audi interior. Green screen, plates, and lighting challenges will not doubt make for a long and involved afternoon. This will be my first full day on set with the dashing Chris Vance and the drop-dead-gorgeous Andrea Osvart, both of whom have been absolutely amazing in dailies. I was in editing this afternoon checking out one of Andrea’s scenes. Me: “Holy smokes!”. Editor: “Yeah.” Nothing more needed to be said.
Also tomorrow = Tarconi cooks! Actor Francois Berleand was trying to decide what he wanted to prepare for the scene. I suggested tete de veau. He laughed then, suddenly dead serious, proceeded to run through its proper preparation. I love this guy.