Showing posts with label Foodie Stuff. Show all posts
Showing posts with label Foodie Stuff. Show all posts

Saturday, August 25, 2018

Weekend Cooking: Guest-Hosting (and Hurricane / Storm Watching)

Aloha Weekend Cooking Participants. I hope you are all doing well. I am guest-hosting this week again as Beth Fish Reads continues her travels. I planned on making and posting a Eric Ripert dessert recipe and combining my Weekend Cooking and I Heart Cooking Clubs efforts, but between my new job and prepping for the impending Hurricane Lane (poised to strike Oahu sometime tonight), real life got in the way. So once again, I bring you a few foodie links I found interesting this week for this pre-scheduled (in case I lose power tonight) post, as I sit here Friday afternoon, waiting and watching. 

Hope you join in the Weekend Cooking fun by linking up a food-related post. Directions are at the bottom of the post.

I will confess to intensely disliking pumpkin spice anything--including the original pumpkin-spiced dish, pumpkin pie, but I found this article from Cooking Light about the history behind the phenomenon of pumpkin-spiced EVERYTHING to be pretty interesting.
How Did Pumpkin Spice Become So Popular? And Why Do We Hate to Love It So Much?

Are you a fan of all the pumpkin-spiced food out there, or a foe? 

Stacey Ballis is a favorite foodie fiction author of mine and I also like the creative recipes she posts for Extra Crispy. (I totally will be making her Stuffing Butter again for Thanksgiving this  year.) I am completely drawn to this Eggplant Parmedict--her mash-up of Eggplant Parm and Eggs Benedict. I could happily devour this for breakfast, lunch, or dinner.
Photo by Stacey Ballis

Do you ever stand in front of the chile peppers at Whole Foods or the farmers market and try to remember which ones are mild, versus the fire-engine hot ones? I do.;-) Your Guide to the 10 Chile Peppers Most Likely to Show Up in a Recipe from MyRecipes is a helpful article I pinned to my Cooking Tips, Tricks, Ideas board.

Cathy Scola/ Getty Images

Finally in case I lose my electricity tonight and can't link my post up for a bit, I'll mention it here. A book review of a mystery-thriller and food-wise, since eggs were mentioned in the book, I tried the Ziploc bag method of omelets for a tasty Thyme-Mushroom Omelet. A little science in the kitchen can be fun and although I don't think I would boil my eggs in plastic bags often, it turned out well and would be great if cooking for a crowd. Here's the link to the recipe and review post.

Well my friends, I am setting this post up to go and hopefully will not lose power or lose it for long. (The Friday 2:00 PM update is Hurricane Lane is now down to a Category 1 and we hope it goes down more and turns to the west before it gets close. And the Friday 5:00 PM update has Lane downgraded to a tropical storm but since we still have heavy rains and wind gusts in the forecast, I'll leave this as scheduled in case the power still goes out.) I'll get around to comment on your posts once I am able. (Note: If you are a Souper Sundays participant, it may be on hold for this week based on what happens.)
Link Up Note: I use a different link-up than Beth Fish Reads and it is a picture link. I think it is fairly easy to use, but if you have any trouble or questions, please let me know.

Please leave a comment after linking. Mahalo!

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.


Saturday, August 18, 2018

Weekend Cooking: Guest-Hosting with a Little Foodie MishMash

While our fearless Weekend Cooking hostess with the mostess is out having adventures, making gorgeous lace, and eating her way through Belgium, she has asked me to hold down the fort and host this fun weekly event this weekend and the next. I hope that if you have a food-related post of any sort, you'll join us. (See the instructions at the bottom of the post.)

I fully intended to have a great food-related post ready to go but after I said I would host, I accepted a job back in the working world and I started Monday. My week has been insane from trying to adjust to not working for myself from home each day, getting into a routine with a not-so-great commute, and being both physically tired and mentally drained from all of the changes. So please bear with me this weekend while I share a few foodie things I have been interested in lately. Next week I will try to get the post up a few hours earlier.

My new job is Corporate Trainer for a food distribution company that just celebrated its 105th year in business. Locally owned, it services restaurants throughout the state. I love the culture and it even operates a cash and carry style outlet for smaller restaurants and the general public, full of food service products and ingredients (employees get a small discount at on top of the lower prices). I had fun going through it incognito the other day before I started and there are some cool ingredients to play with, including some herb crystals like these. Although not every item is applicable to the home cook without a lot of mouths to feed, there are lots of things that are. Also, when I got to my desk Monday, there were balloons, a welcome sign and some local cookbooks there to greet me--a sure way to my heart. They are three books I don't own and so I'm enjoying looking through them.

Speaking of cookbooks, I have so many that I strive to check new ones out of the library, rather than buying them--unless it is one that I really *need* to have. Vegetarian, vegan, and Middle Eastern  cookbooks are all passions of mine and so I grabbed The Middle Eastern Vegetarian Cookbook by Salma Hage off the cookbook shelves the other day and brought it home to try. Unfortunately, I did not get around to making any of the recipes yet, but I tagged several including a Lebanese 7-Spice Seasoning and a Za'atar spice mix recipe, Za'atar Spiced Nuts, Almond Hummus, Avocado Tahini Dip, Halloumi with Sumac and Mint, Minted Cucumber Salad, Mushroom Soup with Toasted Sumac Pine Nuts, Green Lentil Tabbouleh, Chickpea and Cauliflower Patties, Honeydew-Orange Flower Sorbet, and Sesame Seed Bars. I jotted down a few to make soon. The book's photos are gorgeous (see some examples below) and the recipes seem easy enough. This one may just go into my "buy, eventually" list.

Photos from The Middle Eastern Vegetarian Cookbook

Finally, here are two links to explore:

I adore trying different spices from all over the world in my cooking. This article talks about some great fair-trade, direct to consumer spice companies that support spice growers and farmers and cut out the multiple layers and hand changing of spices before they get to the supermarket. The photo from the article has me tempted to buy some of these spices due to their packaging alone. ;-)

Photo by Chelsea Kyle for

And I'd use those Fair-Trade spices in a Spaghetti Squash Shakshuka from Cooking Light. I love a good shakshuka, a North African dish of sautéed bell pepper, onions and tomatoes with herbs and spices and runny-yolked eggs nestled in the veggies. (I make a version of Yotam Ottolenghi's recipe regularly.) I am going to try this recipe, adding Harissa paste to the cumin and chilies listed. I think cooking it in a spaghetti squash boat would be a good twist and make it a fabulous healthy breakfast or dinner.

Photo by Sara Tane at cooking Light

Link Up:

I am linking two food-related posts this week myself and look forward to seeing your Weekend Cooking links!

Note: I use a different link-up than Beth Fish Reads and it is a picture link. I think it is fairly easy to use, but if you have any trouble or questions, please let me know.
Please leave a comment after linking. Mahalo!

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.


Wednesday, December 31, 2014

Happy New Year's Eve & Happy New Year!

On this last day of 2014, here is a wish for a Happy and Healthy New Year.

I hope your 2015 is filled with good food and happy moments wherever you are! 

With much aloha,

Tuesday, October 9, 2012

Muy Bueno Giveaway Winner!

Just a quick post to announce my winner of the Muy Bueno cookbook. 

It's lucky #1--Joanne of Eats Well With Others!

Congrats Joanne!  I know you will enjoy this gorgeous book as much as I have. Shoot me an email with your mailing address and the publisher will be sending out your copy soon.

(Speaking of Muy Bueno--my friend Julie made the wonderful Bruschetta Topped with Apricot and Melted Brie (with dried cranberries to replace the harder to find this time of year pomegranate seeds), for a work party today and they were a HUGE hit.)

Many thanks to girlichef for hosting this fun event and to the publisher Hippocrene for providing me a review copy of the book and a giveaway to one of my readers!

 *This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef


Friday, September 7, 2012

The Book Tour Stops Here: The Roots of the Olive Tree by Courtney Miller Santo

In The Roots of the Olive Tree by Courtney Miller Santos, the Keller family is five generations of firstborn women led by Anna, a matriarch of 112, bound and determined to be named the oldest person in the world and showing few signs of slowing down anytime soon. Anna lives in the family home on a secluded olive grove outside Kidron, a small town in Northern California with her daughter Elizabeth (Bets) and granddaughter Callie. Great-granddaughter Deb is doing time for killing her husband and great-great granddaughter Erin has recently returned home from an opera tour in Italy pregnant, and seeking solace and support from her family, determined to get her mother paroled before the birth of her child.  The unusual life-spans of these first-born daughters has caught the eye of a prominent geneticist who believes that they may hold the key to understanding aging and prolonging the life-spans for everyone, and he comes to interview and do genetic testing on the family.

It has long been suspected that it is the olive oil that has led to the Keller women's health and longevity. Anna's father immigrated with his family and olive tree cuttings from Australia and it became the family business for generations. Drama abounds in the Keller household, with the women simultaneously loving each other and allowing resentments, jealousies and secrets keep them somewhat apart. The story is told in turns from each woman's very different perspective, illuminating the deep and twisted roots of family relationships, so like the deep and twisted roots of the trees in the olive grove. One of my favorite passages is early on from witty, no-nonsense Anna: "Anna had loved her father but she never liked him all that much. She suspected most people felt this way about one parent, or at the very least, a sibling. It wasn't God's way to stick you with people who were easy to like--life was all a big test. Can you love your sniveling, sickly brother? Can you love your dumb but well-intentioned mother? Can you love your hard-as-steel father? Anna used to tell her children that God never gave one commandment about liking a person and she'd learned over the years that it was possible to love without having a lot of like in your heart."

The Roots of the Olive Tree is beautiful and compelling book that chapter by chapter unravels the love, conflict and emotional intricacies at the heart of every family. It's a book that will appeal particularly to those who like novels featuring strong and real female characters. It is the debut novel of author Courtney Miller Smith, a creative writing instructor living in Memphis. Miller Smith's own great-grandmother is 104 and her stories served as inspiration for the book.

From the foodie perspective, food is sprinkled throughout the story in family meals. Olives and olive oil of course play a starring role--the women eat it, cook with it, and Anna uses it on her skin. For my book-inspired dish for this review I had plans first for  a garlic and olive oil pasta that was mentioned, then I changed to a simple mixed olive and caper tapenade on warm bread. My week left little energy for even pitting and chopping olives, so in the end I enjoyed the olives, with some local-bakery multi-grain ciabatta dipped into olive oil with a sprinkle of smoked sea salt. A glass of white wine... and I called it dinner. ;-)

Note: A review copy of The Roots of the Olive Tree was provided by the publisher and TLC Book Tours. I was not compensated for this review and as always my thoughts and opinions are my own.

Happy Aloha Friday! 

Thursday, March 22, 2012

Take a sneakpeeq and Win: A sneakpeeq Gift Card Giveaway at Kahakai Kitchen!

Have you heard of sneakpeeq yet? It's the largest and fastest growing social shopping company on Facebook with over 600 brand partners and a daily group of cool products and deals (mainly in the fashion, home decor and gourmet food categories), that are available for a limited time at great prices. As their tagline says sneakpeeq is, "All the things you love, but haven’t discovered."

You can "peeq" at the prices to see what kind of deal you get and by sharing cool finds and other activities, you can earn badges that will give you additional rewards and discounts. I have been drooling over several fun items that are currently posted and I know everyone loves a little shopping treat, so I jumped at the chance when sneakpeeq offered to sponsor a gift card giveaway to one lucky reader and a 20% discount to new members who sign up from Kahakai Kitchen's special link.

When it comes to this giveaway, everybody wins because sneakpeeq is offering everyone who signs up for sneakpeeq and enters the giveaway 20% off your first purchase just for signing up. When you sign up following the special link below, you’ll be entered into the giveaway with a chance to win a $20 sneakpeeq gift card to use on your purchase. $20 actually goes a long way in sneakpeeq’s low-priced boutiques so you'll have a blast shopping and spending it.

Giveaway Details:
  • You enter the giveaway by clicking on this unique link and joining Sneakpeeq. (It's quick, easy and free to join.)
  • The special 20% off discount and a chance to win a gift card is only available to NEW sneakpeeq members who join using the above special link. If you are already signed up or sign in on the site without using the above link, you won't be eligible for the drawing. (And that would be a shame--so use that special link!)
  • Sneakpeeq is currently limited to the United States so only US residents and shipping addresses will be eligible. (Sorry International friends!) ;-(
  • Enter this giveaway by Thursday, April 5th at 11:59 PM HST.
  • The winner will be drawn from all eligible readers who sign up via the special link above and will be announced on Friday, April 6th!
  • Good Luck!
I am especially coveting the Creature Cups with the octopus inside and all the The Meadow salt samplers and the fondue set in a salt bowl pictured above.

What looks fun to you?

Note: sneakpeeq is providing a gift card and discount but I received no compensation of any kind for hosting this giveaway.

Friday, March 16, 2012

The Better Chip: Product Review (+ the Joy the Baker Cookbook Giveaway Winner!)

As do many bloggers, I get regular offers to try products and potentially review them. I am always grateful, but I turn a lot of them down. For me to be comfortable reviewing a product it has to fit into the spirit of Kahakai Kitchen. Items that get reviewed have to relate to (or I have to be able to relate it to) food and cooking, and if it's food, it has to fit the "(mostly) healthy" label. That means that although it can be snack food or indulgent item, it needs to have whole, natural ingredients and not contain things I won't eat (high fructose corn syrup, artificial colors and scary preservatives, etc.). The first thing I do when I get a product sample offering is to go to the website and check out the ingredient list before even thinking about saying yes.

When a chance to try a new snack called The Better Chip, came about, a quick trip to their website was all it took for me to say yes. It said: "Made from double corn masa, 40% fresh veggies and enhanced with a smidgen of sea salt or natural seasoning for a better tasting and better dipping chip. We understand, not everyone appreciates better taste. Unfortunately for artificial ingredient lovers, we only use natural ingredients. No preservatives. No gluten. Nothing genetically modified. And no cholesterol. Simply better for you." Sounds good to me!

The ingredient labels backed up the claims and a couple of weeks later I received a box with two each of three of the four different chips in The Better Chip's product line; Sweet Onion and White Cheddar, Red Pepper and Salsa Fresca, and Jalapeño and Sea Salt, along with a tee-shirt. (There is a plain, Fresh Corn and Sea Salt chip that I didn't receive to try.)

I slowly, snacked, dipped and sampled my way through all three flavors and here is my feedback

  • Sweet Onion and White Cheddar: The website says, "We blended real, fresh onions into our double thick corn masa and then sprinkled on some naturally delicious white cheddar. The result: A sturdier, thicker, onionier chip that can handle any dip." I say: These were my favorite chip straight from the bag. The onion and light cheese gives these an almost sweet and savory taste that makes it hard to stop eating them. They do leave a slight bit of lingering onion breath, but it's worth the breath mint afterward to enjoy the natural oniony flavor.
  • Red Pepper and Salsa Fresca: The website says, "We really did blend real red bell peppers into our double thick corn masa. And then gave them a happy dusting of salsa fresca. So strong, tasty and crunchy, you won’t have to worry about leaving chip stragglers in your dip." I say: These chips on their own were slightly too "tomatoey" for me--the tomato flavor came through more on my palate than the red pepper. Dipping them into hummus however, greatly improved my feelings about them. They have the smallest hint of chile powder that works well with a creamy dip and I think they would be great dipped into or sprinkled on top of a a creamy soup
  • Jalapeño and Sea Salt: The website says, "Hey, don't blame us if your lips are on fire. We warned you. That’s what happens when you blend real jalapeños with double thick corn masa. Add to that a bit of sea salt and you’ve got a thicker, crunchier and ouchier chip that can take on any dip." I say, Ouchier is right! these are definitely spicy chips that provides a lingering heat on the lips and tongue. For those who like it spicy you can eat them plain. For me, they were just perfect with a small mound of guacamole as the cold creamy avocado puts out the fire, but the spicy jalapeño flavor still comes through loud and clear.

All of the chips are 130 calories for half the 2-oz bag (about 10 chips) with about 6 grams or 9% fat and no cholesterol. (The onion chips do have a sprinkling of white cheddar so there would be trace amounts of cholesterol in that variety--although not enough to register on the label.) They range from about 115 mg of sodium to 160 mg per serving and about 2g of fiber and protein. So, while no chip is health food of course, these aren't too bad for an occasional snack and are better both nutritionally and in flavor-wise than many chips out there. And, much as I love a good chip, and these are good, I'll be completely honest here and tell you that The Better Chip won my heart with the super soft, women's cut Nature Always Does It Better tee-shirt that they included in the box. ;-) I love comfy tee-shirts that are cut right.

Right now these chips are in limited stores and states (see where to buy here), but they hope and expect to grow.


***Joy the Baker Cookbook Giveaway Winner!***

It's time to announce the winner of my Joy the Baker Cookbook giveaway. Thanks to everyone who entered--I wish that I could send cookbooks to all of you.

For the drawing, a separate entry for each applicable comment went into a bowl and one name was drawn. Yes, we do it old-school here as I like the fun of drawing a name versus automatically generating one. (What can I say--I don't get out much!) ;-)

(Drum roll please...)

The winner is:

All Things Yummy!

ATY's comment says "I saw her features in Sunset magazine this month and I'd love to try out her cook book. My favorite baked goods are cookies. I always have to have some type of cookie in the house."

Congratulations All Things Yummy! Please email me (@[email protected]) with your mailing address and I'll get the book out to you ASAP.

Note: Although the chips and tee-shirt, as well as the cookbook for the giveaway were provided to me from the companies, I received no monetary compensation for the reviews and my opinions as always, remain my own.

Happy Aloha Friday!

Wednesday, February 29, 2012

Opa! Leaping Into the February Food 'n Flix Roundup of My Big Fat Greek Wedding

Gus Portokalos says, "There are two kinds of people - Greeks, and everyone else who wish they was Greek." Or I bet at the very least those people wish that they had some of the wonderful Greek food and desserts that were inspired by this month's Food 'n Flix selection My Big Fat Greek Wedding. I won't go through the plot for the third time on the blog (read about it on my post here if you have not watched the movie, or better yet just go watch the movie already!), but ever since I played hooky from work one afternoon with a co-worker and we caught a matinee of MBFGW, it's been a favorite and an often-watched part of my DVD collection. I am so happy to get to host this sweet and funny romantic comedy for February and to do a leap day roundup of all of the fabulous dishes that it inspired.

Glennis of Can't Believe We Ate says that she "got captured by the traditions and history of this ancient cuisine." Glennis "selected Lahanodolmathes, or Stuffed Cabbage Leaves. A quick and easy casserole dish that goes together fast, and then simmers quietly in the oven or stove top for an hour and a half or so. I imagine these would also work pretty well if they were cooked in a crock pot, and the sauce then made from the pot liquor on the stove." Glennis is also the proud owner of two new Greek cookbooks so we can expect more great Greek dishes from her blog in the future!

Camilla of Culinary Adventures with Camilla made an entire greek feast including Melitzanosalata (Greek Eggplant Dip), Bouyourdi (Baked Feta Appetizer--pictured), Pita Bread, Fish with Skordalia (Potato-Garlic Sauce) and Root Vegetables. She says, "Though I really don't need to watch the movie again - I think I have it completely memorized - I will pop it in the DVD and sip on some ouzo. And what a great excuse to cook some Greek food. There seems to be endless versions of these recipes; I adapted and used what I had in my cupboards."

Danielle of All Things Yummy was an enthusiastic first time viewer of the movie and made a very appropriate and very luscious Mocha Bundt Cake. She says, "My favorite scene is Toula's mother trying to pronounce and understand what a bundt cake is. Hilarious and even funnier when she sticks a flower in the middle. I resisted the urge to do that with my cake but now that I think about it, it would have been another good laugh."

Elizabeth from The Law Student's Cookbook made a hearty Lamb Moussaka and says, "My Big Fat Greek Wedding is actually one of the few movies I’ve seen more than once. When I was rewatching the movie to decide what to make for this month’s Food n Flix submission my boyfriend was confused at why I would laugh before anything funny would happen. But that was because I kept hearing the funny lines in my head right before they were said. So I would preemptively laugh. I had a long list of inspirations by the time the movie was over. I decided to be traditional though and make a moussaka."

Here at Kahakai Kitchen I love my Greek food as much as I love this movie. My dish was a sunny Potato-Leek Soup with Lemon and Dill, a blend of a classic soup recipe with some bright and zingy Greek-ish flavors that for me captures the pairing of Ian and Toula. It's meat-free, so vegetarian Ian could eat it, it is recognizable enough that it could satisfy both sides of the family, and it is delicious. I really enjoyed this soup and have been craving it ever since I ate the last bites of it.

Another movie fan, Tina of Life in the Slow Lane at Squirrel Head Manor says, "There are many great lines and scenes from this movie. The bridge scene is amusing. She finally tells Ian about her family, you know…the scene when they are on the bridge and he’s trying to get her to talk about herself? She has 32 first cousins and everyone is in everyone else’s business (with total love, of course) and the women are expected to get married, have Greek babies and fed the family. Then there is the party where Toula's family meets Ian. Aunt Voula finds out Ian doesn't eat meat and brings the party to a halt by loudly exclaiming, “Whatcha mean you don’t eat no meat?” Followed by, “I make you lamb.” Ok, so guess what I was inspired to make? Grecian Lamb Roast."

Kristina of Spabettie made Decadent Dark Chocolate Bundt Cake saying, "In the movie, when the two sets of parents are meeting for the first time, the groom’s mother brings a bundt to dinner. Mama Portokalos didn’t know what it was “What is it?” “Buuunnnn… dt?” “There’s a hole in this cake.” Later when serving it, she presented it with a pot of flowers in the middle. Come on, you cannot be surprised I did that. I am having fun participating in food ‘n flix for my second month, and this is a fun movie so I was happy to watch it again!"

Finally Food 'n Flix's fun founder (try and say that five times fast!), Heather of girlichef, made a gooey, drool-worthy pan of classic Baklava. She says, "My Big Fat Greek Wedding is one of those fun flicks I like to sit down with every couple of years. It has a forbidden love story line. It makes me laugh. It has a relatable lead actress. Plenty of eye candy (hellooooo John Corbett, Louis Mandylor, and Joey Fatone!). And if you actually stop to think about it...lots of awesome food references, scenes, and moments. The only hard part? Actually narrowing down what I wanted to head into the kitchen to make. "

It seems that this little movie inspired a big fat Greek feast! Many thanks to everyone who joined in. (Follow the links and pop by the participant blogs to check out the full details and recipes for their dishes.) If you missed the deadline for this month's Food 'n Flix, March's movie is Last Holiday, hosted at La Cocina de Leslie, come join in the fun!

And, if you are a foodie reader, I am hosting the Feb/March round of the best virtual foodie book club ever, Cook the Books and we are stepping back into childhood with Charlie and the Chocolate Factory by Roald Dahl. You still have plenty of time to read (or reread) this classic book, make a dish inspired by it and join the party before the March 26th deadline. All of the scrumdillicious details can be found at Cook the Books.

Happy Leap Day!

What are you doing with this extra day of 2012?

Wednesday, February 1, 2012

Opa! Kahakai Kitchen is Hosting My Big Fat Greek Wedding for February's Food 'N Flix!

I am thrilled to be hosting Food 'N Flix for February! Even better, I picked one of my favorite feel-good romantic comedies with a foodie touch, My Big Fat Greek Wedding.

Toula: : Nice Greek girls are supposed to do three things in life: marry Greek boys,
make Greek babies, and feed everyone... until the day we die.

You may have watched this fun movie multiple times like me, but if you haven't seen it, My Big Fat Greek Wedding is the story of Toula Portokalos, a frumpy, single 30-year old woman who mans the cash register and coffee pot in her family's Greek diner. Toula longs for more in her life but her father Gus just wants her to find a nice Greek husband and start having kids. Toula's mother Maria helps convince Gus to let Toula take computer classes at the local college and Toula's world begins to expand--she starts dressing up, wearing make-up and even exchanging her glasses for contacts. Her mother and her aunt Voula help get her out of the diner and Toula starts running her aunt's travel agency where she meets teacher Ian Miller and falls in love. The problem? Ian is not Greek, comes from a small, quiet, tightly-laced WASP family and (horrors!) is even a vegetarian! Can Toula and Ian deal with the clash of cultures and the interference from her huge, loud Greek family while planning that big fat Greek wedding? Grab a copy of this movie to find out and enjoy lots of food, family, romance and fun!

Make your favorite Greek dish or a recipe you have always wanted to try. Maybe a cake--flower pot in the center optional. Roast some meat perhaps? Wait... You don't eat no meat?! ...That's OK, make lamb!

How to participate in Food 'n Flix:
  1. Watch the chosen film (My Big Fat Greek Wedding). Taking inspiration from the film, head into the kitchen and cook or bake or make something.

  2. Post about it on your blog with a link back to THIS post and a link to Food 'n Flix. Use of the Food 'N Flix logo is optional.

  3. 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!

  4. Have fun with it!

  5. Email your entries to me at: [email protected] 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 tell me which one to "pull" from your post)
  • Indicate "Food 'n Flix Submission" in the subject line
Deadline for submission is Monday February 27, and I'll be rounding up all the entries by February 29 (2012 is a leap year baby!)

Hope you join us!

Opa & Aloha!