Skip to main content

The Hundred Foot Journey: Food'N'Flix Collides with Cook the Books {Invitation}

The Hundred Foot Journey - DreamWorks Studios

You're invited! It's my turn to host Food'N'Flix where 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.

For November's round, Food'N'Flix is partnering up with Cook the Books for a double-header of The Hundred Foot Journey*While I am hosting the Food'N'Flix portion during the month of November. Deb of Kahakai Kitchen is hosting the book part for our October-November Cook the Books read. Click to see her invitation

Of course, it's strictly optional to do both events and how you do it (a combined post or two separate posts) is completely up to you!

If you want to join in the crossover fun:
  • Read the book and watch the film, make a dish inspired by both, and post it by our joint event deadline of Monday, November 30th.
  • If you have one post for both the movie and book, email both Deb & Camilla (debinhawaii@gmail.com & constantmotioncamilla@gmail.com) with your entry and let us know that you are doing the combined event.
  • Or, if you prefer to make two separate dishes and have a post for each event - one inspired by the book and one inspired by the movie, send each of your entries to the event's respective host. (Send your Cook the Books posts to debinhawaii@gmail.com & your Food 'N Flix posts to constantmotioncamilla@gmail.com) by Monday, November 30th - noon, Pacific time.
  • I  will be rounding up the crossover posts and Food 'N Flix-only posts on my blog shortly after the joint deadline. Deb will be rounding up crossover posts and Cook the Books-only posts on the Cook the Books site.

Again, reading the book and joining in Cook the Books is optional, so if you just want to watch the movie, that's perfectly okay. Just send your Food'N'Flix entry to me by Monday, November 30th - noon, Pacific time. I'll have the round-up posted by the evening. Still in November...by the skin of my teeth!

For the Cook the Books event, the Enthusiastic Kitchen Elf and I made our version of Sungta ani Bende Kodi. We're still undecided about what to make from the movie.


I took my Enthusiastic Kitchen Elf to see this movie on opening day late last year. And, when he walked out of the theatre, he asked, "Mommy, can we go buy the DVD tonight? I want to watch it again!" I explained that that wasn't how it worked...it gets released in the theatres, then it goes away, and then - months later - it gets released on DVD. In fact, it took almost a year to come out on DVD. We pre-ordered it and it arrived on release day. We have watched it countless times since then. And I was happy to have the opportunity to read the book again; I had read it several years ago.

I watched it again last week when the house was quiet and all my boys were asleep. I pulled out a notepad and scribbled down some recipe ideas.

When we first watched the movie, D was inspired to cook urchin soup. First he had to learn how to clean sea urchin! Thank goodness for YouTube because I was clueless. Then he made Spiced Coconut Sea Urchin Soup.


What should I attempt this time? I haven't quite decided yet and haven't been successful in getting any sea urchin. Something about an echinoderm epidemic. That sounds wholly unappetizing.

But I hope you'll join the fun. Watch the movie, 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: November 30th (noon, Pacific Time). 
I will have the round-up posted before the end of the day.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. Already got my notes for the movie. Haven't read the book yet, but I'll see if I can get my hands on it before the deadline.

    ReplyDelete
  2. My post is ready to go. I cheated and watched the film as soon as I finished the book. I am waiting until Bordeaux posting for winophiles because I combined that in my post as well. A threefer. Wooohoooooo. Thanks for hosting Cam.

    ReplyDelete
  3. Thanks Camilla--I am really looking forward to the crossover fun! ;-)

    ReplyDelete
  4. I read the book and saw the movie twice, awesome! Do we have t become members of Cook the Books or can we do this one time for next month? Wow courageous on the sea urchin!

    ReplyDelete

Post a Comment

Popular posts from this blog

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...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

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...