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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa