Skip to main content

Cloudy with a Chance of Meatballs - Double Feature! {Food'N'Flix}

from www.totalfilm.com

Food‘nFlixIt's my turn to host Food'N'Flix...when we watch movies and head  into the kitchen and cook or bake or make something based on a recipe they actually make in it or just something we were driven to make after watching it.

As a final hoorah for summer vacation, I selected a double-feature of the Cloudy with a Chance of Meatballs flicks. You can watch the original or the sequel or both!


This post contains an amazon affiliate link at the bottom - for the DVDs and the original story.

Inspired by Ron and Judi Barrett's beloved children's book of the same name, Cloudy with a Chance of Meatballs follows Swallow Falls inventor Flint Lockwood as his Flint Lockwood Diatonic Super Mutating Dynamic Food Replicator, or FLDSMDFR for short, begins to malfunction. Imagine a cheeseburger storm. Or, make something with sardines! The sequel Cloudy 2 picks up right where the first leaves off. The FLDSMDFR is malfunctioning again, this time producing sentient food beasts—foodimals! Foodimals? you ask. Yes. Think: Fruit Cockatiels, Shrimpanzees, Mosquitoasts, and Buttertoads.

Join the fun, then post about it on your blog with a link back to this post and to Food'N'Flix. Use of the logo is optional.

Your post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier.

Have fun with it!

Email your entries to me at: constantmotioncamilla [at] gmail [dot] com and include...

  • Your name
  • Your blog's name and URL
  • The name of your dish and the permalink to the specific post you're submitting
  • Attach a photo of any size (or just give me permission to "pull" one from your post)
  • Indicate "Food 'n Flix Submission" in the subject line

Deadline for submission is: August 29th.*

*watch for the roundup to be posted by August 31st!

   

And the movies were based on this book. Loved this as a kid!

Comments

  1. What a fun movie pick and I haven't seen the sequel but I will now. Thanks for hosting

    ReplyDelete
  2. Such a fun choice for the summer. Saw the first one along time ago, may have to see both :-)

    ReplyDelete
  3. Thanks so much for hosting this month, Camilla. This was one of my favorite books as a kid (I still have my copy from when I was little), and the movies are so much fun! Can't wait to see what everybody brings to the table. :)

    ReplyDelete
  4. Camilla, this sounds fun! We're in! :)

    ReplyDelete
  5. How fun, my kids (and me) love this movie. Didn't know there was a book, I'll have to check it out!

    ReplyDelete
  6. G'day and thanks for hosting such a fun movie that I would not have ordinarily viewed!
    Had heaps of fun!
    Sharing the love today for you!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce