Vincent Peone

I am in love with these guys and their service. So proud to be a part of their efforts.

bryanwashere:

Really great look at Windmill Studios. Miss being on set with these guys.

[via:joshruben]

(Source: jendunlap)

A recent collaborating with Click3x!! Such a fun shoot day with old friends and new. Follow through the link and try plugging yourself in, it’s really sweet.

laurensieczkowski:

Snackisodes!  From Hostess.  Directed by Josh and Vin.

I was the assistant director on these three separate videos (viewable as an interactive Facebook experience) to promote the importance treating any aspect of your life as a “small celebration”.  That’s a mantra I can get behind.  

An awesome video that hits close to home from the LA team. Great job, guys!

mattedits:

jennyjay:

patrickcassels:

emilyaxford:

Film students, present and past, please enjoy this sketch written by me and Dan Gurewitch.

A favorite sketch written by two of my favorite sketch written-ers ever.

This is really amazing… and frighteningly accurate.

Here’s a video I directed poking fun at Film School and all the silly things we used to do. It was written by Emily and Dan, produced by Creighton, edited by Nick, VO by Kelly, and shot by Carl. 

This was super fun to direct because I got to throw in a lot of homages to films my friends and I made. For instance the titles: “If Nick” and “Sorrowful Repentance” are two titles of shorts I made in college (I know). The title “Friday Night Riot” is a throw back to the public access show my friends and I had in high school called, “Tuesday Night Riot.” The shots in the, “Life In The Key Of A-Minor” are all similar to a couple of movies I made in high school and my good friend Bryan made Freshman year of college. Also Bryan makes a guest appearance as Bertrand Peffercorn. 

And my favorite homage is the title, “Miles Apart”, which is a reference to a student film my friend Travis directed in college. The film starred a young Josh Ruben and Sam Reich who, at the time, I didn’t know and now I work with. Enjoy it and Reblog it!

make it. eat it. love it. courtesy of hana.

talkinsnack:

Quinoa Stir Fry:

• 1 cup of Quinoa
• 2 Cloves of Garlic peeled and mashed with a garlic masher
• 1/4 of an Onion
• 2 Scallions
• 3 Small Carrots
• 1 cup of Green Cabbage 
• 1/2  of Frozen Green Peas
• 1 Teaspoon of Sesame Seeds
• 3 Teaspoons of Teriyaki Sauce
• 2 Teaspoons of Sriracha Hot Chili Sauce
• Salt
• Vegetable Oil

This is a great healthy alternative to a not so healthy dish!  I got this awesome idea from the beautiful, very talented, Lauren.  

Rinse the quinoa off.

On medium heat put 1 teaspoon of veggie oil into a pot.  Once the quinoa is cleaned, throw it into the pot.  Let the quinoa toast with the oil for about 3 minutes.  Then add 2 cups of water, salt, the mashed garlic (adds a great flavor to the quinoa), cover the pot, and cook on low heat until the water is evaporated and the quinoa is cooked.  

While that’s going on, chop up the scallions, and slice up the onion.  Using a large grater, grate the carrots into fine bits.  Then chop the green cabbage.

In a sauce pan, heat 2 teaspoons of veggie oil on medium heat.  Throw in the onions and saute until the onions are translucent.  Then add the carrots, then fellow that by adding the cabbage, and green peas. Season with some salt.  Cook until all the vegetables are nicely sauteed.  

The quinoa should be cooked by now.  Add the quinoa to the vegetables along with the sesame seeds.  Cook everything together, still on medium heat.  Mix in the teriyaki sauce and the sriracha sauce (the best hot sauce in the world). And cook till everything is mixed together. 

Serve with a drizzle of more teriyaki sauce, and more sriracha if you’d like.  This would be great as a side with some dumplings.  

Enjoy!

I directed this! 

benjoseph:

Why Sex Is Magic. Here’s a video I co-wrote with Streeter based on one of his stand-up bits. 

(Source: College Humor)

Eggs the Turkish way. Unbelievable.

talkinsnack:

Turkish Eggs:

• 2 Eggs
• 1 Clove of Garlic
• 1/2 Cup of Greek Yogurt
• 1 Tablespoon of Extra Virgin Olive Oil
• 1/2 Teaspoon of Paprika
• 1/2 Teaspoon of Chili Oil
• Chili Flakes
• Sea Salt
• Freshly Cracked Black Pepper
• Scallion for garnish
• Lemon for poaching eggs

Serves 1

This dish will blow your mind! It’s SO good!

Chop up a clove of garlic, and mix with the Greek yogurt in a serving bowl . Season the yogurt with some cracked pepper and salt.  Set aside.

In a another bowl, mix the oil, paprika, and chili oil together.  Set aside.

Chop up a bit of the green part of the scallion for garnish.  Set aside.

Poach two eggs.  Don’t be scared, poaching eggs isn’t as difficult as you think.  I find the best way to poach eggs is by following these instructions by Alton Brown. I used lemon instead of vinegar, because I find using vinegar changes the taste of the eggs, and lemon is more subtle.  

Place the two poached eggs on top of the yogurt, and drizzle your spicy paprika oil over it.  Season with more salt and pepper, and garnish with some chopped up scallions. Instead of scallion, you could use, chives, parsley, or mint.  Your choice.  

Serve with some buttered toast for dipping, and bask in the yumminess.