Skip to main content

Food'N'Flix: Only You...Let's Go Way Back for a 90s Rom-Com

This month, October 2021, I am hosting Food'N'Flix, the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen. So to kick off the last quarter of the year, I chose Only You*. I guess I should specify that I am referring to the 1994 Only You...not the 2018 one that I didn't know existed anyway.

I know this is not a festive, Halloween flick that includes witches or monsters, but it is one of my favorite rom-coms and my family and I were just talking about the Marisa Tomei-Robert Downey, Jr. connection. The boys only know those actors as Aunt May and Tony Stark from the Marvel movies...but I told them that that pairing goes waaaayyy back. So, we popped it in. And, then, Jake said I should host it for Food'N'Flix. Done.

This movie begins in Pittsburgh and then the characters traipse throughout Italy from Venice to Rome and down the Amalfi Coast. After watching it again there's not a ton of food. I mean, you see them at several restaurants and one of my favorite movie scenes - ever! - takes place in a restaurant that was around the corner from my apartment when I lived in Trastevere in 1997.

So, feel free to watch and get inspired by anything you see. Or watch and just makes your favorite Italian dish. I'll take it. It appears you can rent it to stream on Amazon. And I did see several copies in our library system. Fingers crossed that this won't be difficult for the group's members to find.

How to Participate
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: October 29th. I will have the round-up posted by the 30th.

Comments

  1. We watched it last night. It was a kick seeing them so young. Thanks for hosting Cam

    ReplyDelete
  2. Trying to decide whether this will be a solo view for me or if I pop it in with The Hubs. He does enjoy seeing the Italian terrain so maybe.... Had to laugh about your kiddo's perception of Tomei and Downey!

    ReplyDelete
    Replies
    1. This comment has been removed by a blog administrator.

      Delete

Post a Comment

Popular posts from this blog

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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P