Over the winter months, my family and I have at least one movie night per weekend. So far this year, it's been a winter full of old 80's movies (Goonies, Back to the Future, Karate Kid, Poltergeist, Spacecamp, you get the idea). It's been a lot of fun watching the look on my daughter's face as she discovers how different things were back in the 80's. A lot of things have been very shocking to her and we've had a lot of good laughs. My husband likes to joke that each old movie must be torture to her, but I can honestly say that she has loved each and every old movie we have chosen. How could she not? They're classics for a reason, right?
On family movie night we always have popcorn. Lots of popcorn. I've tried to deviate from this, but it's just not pretty. Things just get ugly. So, during the week, when everyone is at work or school, I pick my very own movie and make my very own snack. Most of the time this involves chocolate, but this time it was this Spicy-Sweet Pretzel Mix and a special drink just for me, a pretty pale pink Pomegranate Soda with a maraschino cherry floating on top.
Once I have my snack, I pop in a movie of my very own choosing. No cartoons, action flicks, or teeny bopper shows. Only chick flicks. It's time for girly, romantic, sappy, ridiculous, over-the-top, dramatic, passionate, and funny movies. Even better if the movie involves cooking, like this month's Food 'n' Flix pick, Woman On Top. A very passionate love story about both love and cooking, it was the perfect choice for some down time.
Spicy-Sweet Pretzel Mix
Adapted from Everyday Food September 2008 issue
Martha says this serves 8 (I say more like 2)
2 cups thin pretzel sticks
1 cup natural almonds
2 tablespoons unsalted butter
2 tablespoons dark-brown sugar
1/8 teaspoon cayenne pepper
Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss together pretzels and almonds.
In a small saucepan, bring butter, sugar, cayenne, and 1 tablespoon water to a boil, stirring occasionally. Pour over pretzel mixture in bowl; gently toss to combine.
Spread pretzel mixture in a single layer on prepared sheet. Bake until almonds are crisp, about 20 minutes, tossing occasionally. Cool on sheet before serving (To store, keep at room temp, up to 5 days).
Adapted from Everyday Food September 2008
1 cup sugar
1/2 cup pomegranate juice
club soda, for serving
maraschino cherries (optional)
In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.
|Now Watching Woman On Top|