Recipes for foodies and film nerds. Because life's too short for stale popcorn and crappy movies.
Every time I watch Rosemary’s Baby, I forget how furious it makes me. Sure, it’s scary and all, but the truly horrifying amount of gaslighting perpetrated against Rosemary evokes mostly feminine RAGE. If you haven’t seen the film, read on. Rosemary’s Baby follows a young …
The Sandlot– a perfect movie for when it’s too hot to go outside and all you want is baseball themed junk food. If I can’t be as active as I was when I was a kid, at least I can still eat like one? I …
I loved The Menu. So much that I’m a little concerned I have rage issues and/or violent tendencies…but the self aware part of me is also tickled that The Menu makes fun of people like ME– “foodies” who spend too much money on groceries, who eat at fancy restaurants (though I would NEVER spend $1250 on a damn meal), and who watch Chef’s table. Horrifyingly I’m pretty sure I’ve dated a Tyler.
Created by Seth Weiss and Will Tracy (Succession, ahem), The Menu literally skewers those who buy into and participate in the cult of the celebrity chef. At the outset of the film, you meet an assortment of all the worst types of elites foodie assholes (sycophant Nicholas Hoult, egocentric critic Janet McTeer, name dropping sellout actor John Leguizamo, and more) boarding a boat to a secluded island where renowned Chef Julian Slowik (Ralph Fiennes) and his staff are preparing a meal for the ages. What they DON’T know is that (with the exception of surprise dinner guest Margot, played by Anya Taylor Joy), they’ve all been carefully selected not to preen, or to proselytize the genius of the food, but for something far more sinister.
I won’t spoil anything else for you except a) Hong Chau is incredible as Elsa, Slowik’s terrifyingly enigmatic maitre d’, and b) the funniest parts of the movie to me are the Chef’s Table imitation shots. Bravo David Gelb for consulting on the cinematography and blatantly mocking your own Netflix series. Truly, laughably good.
Now, on to the menu for The Menu.
Over the next few hours you will ingest fat, salt, sugar, protein, bacteria, fungi, various plants and animals, and, at times, entire ecosystems…a biome of culinary ideas, if you will. And think of yourselves as ingredients in a degustation concept.
KIDDING. You’re gonna eat a big fatty hunk of meat covered with American cheese, most definitely sandwiched between two slices of bread to accompany the savory accompaniments. And, to complete the masochism: a side of crinkle cut fries and s’mores for the grand finale. Because cooking, after all, requires joy.
I told you, you weren’t leaving. But don’t worry. It’s all part of the menu.
Here it is. A real cheeseburger. Not some fancy deconstructed avant bullshit. A very good, very traditional cheeseburger. Like the very first cheeseburger you ever ate. The cheap ones your parents could barely afford. Medium. With American Cheese. Worth every penny of $9.95. Time to be VERY precise with your proteins. Remember, chefs play with the raw material of life itself. For my part, I went with two 3.5oz patties to fit my slightly larger hamburger buns. Once your proteins have been weighed and formed into balls, cover and refrigerate for at least 30 minutes-- a chilled burger will be that much more juicy. While your proteins are chilling, use the time to gather together your burger accoutrement. Note, you can technically use any condiments/sauces that bring you joy, but my burger sauce is REALLY good for this recipe-- see the link below! Heat a large cast iron skillet or flat griddle on high, and add your buttered bun halves face side down on the hot surface. Toast for a minute or two until golden brown, and set aside, carefully wiping away any residual butter. Continue to heat the pan until it is piping hot, another minute or two-- you'll know it's ready when a splash of water pretty immediately evaporates. Now for your patties. You are NOT going to oil the pan before adding your meats to the pan-- adding these "dry" will ensure a solid maillard reaction (a very snazzy term for crispy crusties). As soon as you add your balls of beef to the skillet/griddle, place a small square of parchment paper on top of each-- this will serve as a layer between the meat and your panina press/large steel spatula. Press the meat down into a thickness somewhere around 1/2 inch, peeling back the parchment paper quickly after pressing so that it doesn't burn. Season with salt and freshly ground pepper, and top with half of your thinly sliced onions. You should be able to see the crispy crusties start to form on the bottom of each patty after about a minute: Flip your burger for futher evidence of aforementioned crusties-- at this point, you'll understand why a steel spatula is better than a plastic one (if you try the latter, you'll end up breaking the patties apart). When you flip, make sure that the onions stay underneath the flipped patty-- they will continue to cook and soften in all of the greasy meat juices. Place two slices of American cheese on each patty, and continue to cook for another minute, until the cheese melts over the patty and forms crispy crusties of it's own: In the meantime, throw a dollop of your preferred sauce (look out for a split emulsion!) on the top half of your burger and lay four pickle chips onto the bottom half. Once they are maillarded-- remove your patties from the heat (making sure to scrape as many bits up as you can with them) and place one on top of the other on your pickle bottomed bun. Top with your sauced bun half and press together lightly. Consume immediately, preferably with a side of crinkle cut fries (recipe to follow). That. Is a cheeseburger. Amazing mouthfeel. Pretty sure it's the American cheese. I want it documented here that I did a taste test of super expensive fancy pants Wagyu vs your standard grocery store 80/20 fat ratio ground beef. Appropriately for this film, the $4.99/lb ground beef won hands down. But for all the food gods' sakes, please don't opt for lean beef. You need the fatty goodness for optimum smushiness and taste. Also my really yummy burger sauce recipe is here! Props to "Margot" for ordering the crinkle cut fries-- just slightly more of a pain in the ass than regular julienned. But, after all, a chef's single purpose on this Earth is to serve people food that they might actually like. SO BE IT MARGOT. So send backsies for this menu. Peel and cut your potatoes into 1/4 inch thick strips with your crinkle cut knife-- submerge in cold water as you prep to avoid potatoes turning brown. Add vinegar, salt, 2 qts of water and potatoes to a large stock pot and bring to a boil-- cook for 10 minutes until tender, but not completely falling apart. Remove from heat with a strainer and allow to come to room temperature. While you wait, heat oil in the same pot and heat to roughly 380 degrees (I use a candy thermometer to make sure I've got the right temp). After about 30 minutes, bring your oil back up to frying temp, and fry your batches again-- about 3 minutes per batch. You're looking for a golden brown color. Remove each batch from the hot oil with a mesh strainer and drain on paper towels-- if you aren't serving until your burgers are done you can keep warm in the oven for 15 mins or so. The s'more. The most offensive assault on the human palate ever contrived. Unethically sourced chocolate and gelatinised sugar water imprisoned by industrial-grade graham cracker. It's everything wrong with us, and yet we associate it with innocence. With childhood. Mom and dad. But what transforms this fucking monstrosity is fire. The purifying flame. It nourishes us, warms us, reinvents us, forges and destroys us. We must embrace the flame. We must be cleansed. Made clean. Like martyrs or heretics, we can be subsumed... and made anew. I love you all! Dunk your marshmallows quickly in your brandy and skewer lengthwise. Turn the marshmallows slowly about 2 inches over a low flame-- the brandy will likely catch fire as it burns off, but it won't quickly char the mallow. It will, however, allow the heat to soften the mallow a bit before the golden brown color sets in as you rotate it. Never burn anything except by design-- to make delicious. Plus it's way more fun to light stuff on fire with booze. Now you may be tempted at this point to shove the gooey mallow into your face hole. But the whole point, after all, is not to eat, but to TASTE. And you'll burn your taste buds off if you eat your toasted mallows right off the flame. Add a square of your firecracker chocolate to the top of a graham square, and top with your gooey marshmallow-- the heat will soften the chocolate. Use the other graham square as leverage to squeeze your mallow onto your s'more as you pull out the skewer. Repeat with the other two s'mores and enjoy, if you survive. No promises to anyone who doesn't have student loans. If firecracker/pop rocks chocolate isn't available to you, just sprinkle whatever kick you can-- a pinch of chili powder, or maybe some sea salt. Then it'll be like you're EATING THE OCEAN.
Just a Well-Made Cheeseburger
Yield:
1 Perfect Burger
Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Ingredients
Instructions
Notes
A Side of Crinkle Cut Fries
Yield:
An Unhealthy Amount
Cook Time:
1 hour
Total Time:
1 hour
Ingredients
Instructions
When you're ready to fry separate your potatoes into four batches and fry each for 1 minute. Temperature will fluctuate as you add and remove batches, so play with your gauge and wait between batches to make sure you stay at around 380. Drain each batch on paper towels, and allow to come to room temperature.
Highly Flammable S'mores
Yield:
3 S'mores
Cook Time:
10 minutes
Total Time:
10 minutes
Ingredients
Instructions
Notes
Because every great meal deserves the perfect beverage pairing.
Our first selection this evening is somewhat of a classic, with a strong nose of cherry and vanilla. Some may consider the taste to be rather minimal initially, but it does increase as the drink warms up. And, the primary flavors of marzipan and almond pair excellently with the starch and salt in the exquisite expression that is the crinkle cut fry.
I give you, cherry coke:
Next, we have a lager with 4.2% alcohol by volume. Crisp, clean and refreshing, this light beer is full of Rocky Mountain refreshment, with clean malt notes and low bitterness to perfectly complement the richness of your elegantly dripping American cheese.
I give you, Coors Light:
Finally, for those of you who prefer a slightly more refined potable to go with the chef's vision (I'm looking at you, mama Slowik)-- a wine that benefits from hyper decantation with an immersion blender to awaken it from its slumber, and is characterized by a faint sense of longing and regret.
I give you, any red wine you want, from any year you can get, from Insert Any Winery Here:
Are those notes of bergamot I'm tasting?
(no but seriously I did go to my local wine shop and they gave me this bottle that tasted pretty good, if you want to try it. or you can read this article I guess, you snob.)
For more menus, check out my movie directory here!
Turns out Moonstruck is 35 years young this month, and it also happens to be a holiday film. So happy Christmas Eve– time to celebrate with a bunch of classic Italian dishes and a lotta booze! When Moonstruck was released in 1987, Cher had already …
Ok, so Temple of Doom isn’t the best of the Indiana Jones films— but it’s certainly not the worst (this assumes you even consider Crystal Skull to be part of the franchise, however; I’m still in denial). Technically a PREQUEL (which I dunno how I …
So last month kind of sucked for women. Actually, it really really sucked. But all the more reason to watch A League of Their Own– 30 years old on July 1, 2022 and a wonderful film to spend your afternoon with if you’re not feeling very ra ra as a female this July 4.
The All-American Girls’ Professional Baseball League was founded in 1943, when men’s baseball was put on pause during WW2. Of course, once the men came marching home, it survived only until 1954. A League of Their Own tells the story of the women ballplayers who first joined the league, and who worked tirelessly to prove themselves as star athletes in the face of overwhelming misogyny.
First off, Penny Marshall is a badass female director who was making movies at a time when the industry was even more dominated by white men than it is now. For A League of Their Own, she insisted that all of the female actors be able to play baseball– and even though Geena Davis was cast at the very last minute, she very quickly overtook her fellow actors in all the hitting, running and sliding aspects of the game. Because, this movie was made by women who were as impressive as the women they played. Madonna, Rosie O’Donnell, Lori Petty, Megan Cavanagh, baby Tea Leoni, and so many more– all very unique characters who combatted the docile little housewife/mother archetypes and not only made it to the World Series but figured out how to market themselves getting there.
I’m not forgetting Tom Hanks in his absolutely wonderful role as alcoholic coach Jimmy Dugan (THERE’S NO CRYING IN BASEBALL)– Tom Hanks is almost always terrific. But to dwell on him for too long would defeat the point of this post. It actually kind of bugs me that his pic in movie posters is more prominent than Geena, but bygones. Just watch the movie and maybe walk away with a little more optimism and determination than you might have before you started. And then, make a donation to the Geena Davis Institute.
Time for the League of Their Own movie menu! It’s so many hot dogs– each one kind of regional, but more importantly, inspired by some of my favorite characters from the film. And a lotta liquor.
Batter uuuuup, hear that caaaall… the time has cooome, for one and aaaaaalll… to plaaaaay baaaaall!
A peachy cocktail for our favorite baseball team-- with a lot of bourbon for our favorite coach Jimmy Dugan. Drink enough and you might end up needing a 53 second bathroom break. Throw peaches, mint, and simple syrup into a cocktail shaker-- muddle gently to make sure all of the peach and mint flavors are extruded. Add the bourbon, and fill the shaker with ice-- shake until well-chilled, and strain into two glasses. Top off with ginger beer (or seltzer water if you must) and more ice. Garnish with fresh mint and a peach slice! MULE! NAG! Here's a peppery hot dog fit for two bickering sisters from a farm outside of Portland-- and since there is no "Oregon style" dog, why not hybridize a Seattle and a California dog with some extra dairy? After all, both Dottie and Kit know their way around a cow's udders... Toast your bun in a 400 degree oven for 5-ish minutes-- just keep an eye on it so that it doesn't burn! Set the bun aside to come to warm/room temperature. Wrap your split dog with bacon and sear for a few minutes on each side until the bacon is extra crispy. Schmear your cream cheese on one side of your bun, and add your bacon wrapped dog. Top with onions, followed by your duo of peppers. Let's make like a bread truck and haul buns ladies! Time to fully load a New York/Coney Island style hot dog inspired by the League's sassy NYC besties Mae and Doris. Of course, Coney Island Dogs are actually from Michigan-- but HEYO so is Madonna. And there's plenty of beef and Irish cheddar for Rosie. A perfect meal after a sexy af night of swing dancing... and oops, maybe your bosoms come flying out? Boil hot dogs in a small saucepan full of water for 4-5 minutes. They can sit in said water to keep warm while you prep the other ingredients-- that's just extra NYC. Add your two dogs to your bun, load up one side with sauerkraut, one side with spicy mustard. Top with a load of chili, a sprinkle of onions, and a hefty portion of grated irish chedder. Place under the broiler for a minute to melt the cheese (yum) and eat the whole. damn. thing. For the chili-- you can drastically reduce the ingredients of my Dick Tracy recipe here (ommitting the beans), or you can be lazy and go with store bought. There's a guide to the best ones here! For an extra quick sauerkraut, you can combine a 1/2 cup of shredded cabbage with 1 tbsp of white vinegar and 1/3 cup water in a small saucepan. Cover and cook over medium heat, stirring occasionally, until cabbage is tender (about 15 minutes). Poor Betty Spaghetti. She deserves her own damn dog, she went through it. War sucks. Spritz your bun with olive oil and toast in an oven at 400 degrees for 5-ish minutes until just crispy, but not burned. Set aside. Grill/sear your Italian sausage for roughly 8 minutes on medium high, turning periodically to guarantee an even char. When done, slice at a bias into 1 1/2 inch chunks. Toss spaghetti with hot tomato sauce and spiral with a fork-- place these pasta rounds into the bun and top with sausage chunks. Pour residual tomato sauce over your spaghetti dogs and top with grated parmesan. You can use store bought if you like, but I have a from scratch pizza sauce recipe that is delightful in a pinch! Who knew beauty queen Ellen Sue and super shy Shirley Baker would each be such badasses in their own way? But THAT'S THE DAMN POINT. So here's a slaw dog (with some peaches, cause why not) for these two Southern belles. Start with your slaw-- mix the milky whi--whiiiite mayo with the vinegar, mustard, peach and red onion. Toss with your cabbage and allow to sit for 30 minutes. The slaw should be at room temp anyway, duh. Flavor with salt and pepper as needed. Grill pork frank for roughly 6 minutes, turning frequently for an even char. Add to bun and top with slaw. Drizzle with your favorite bbq sauce and mwah! If it wasn't sexist as all hell I'd say it's worth a kiss. You can of course use your favorite bbq sauce-- but yep, I have a really good one already made here! Saying it now-- Colorado native Marla Hooch is my favorite Rockford Peach. I still can't watch the scenes with her dad. Crushes my soul. But let's be real, she's the best ballplayer on the team-- despite the fact that at the beginning of the film, she's deemed not quite pretty enough for (THE IRONY) Jon Lovitz. So here's a messy Colorado/Denver dog for Marla Hooch, who can get boozy as fuck and reel in a man when even Madonna's around. Because (and I know I'm repeating myself) she's the best. Simmer hot dog in 1/2 cup of Coors beer for 5-6 minutes until plump. Then, char it over an open flame (gas or otherwise) until blackened. Mix the green pepper, red onion, and sour cream. Add to the bun, together with your charred dog, and top with sliced jalepeno. What a hitter! Lol Alice, YOU'RE KILLIN' ME. But as the resident Canadian on the team, she inspired me. Who doesn't love poutine? Start with your super simple gravy-- melt butter in a non-stick pan, and add flour to make a roux. In other words, a flour butter paste, which will smell like popcorn when ready. Add your broth and seasonings-- stir until fully mixed and boiling. Reduce heat, and simmer until thickened (just a minute or two). Set aside and keep very warm. Grill frank, turning frequently. Place in bun and top with hot fries, cheese curds, and gravy. Sprinkle with chives as garnish. Oh hey look I've made french fries before. And they're GOOD. Part of me wanted Evelyn to have all the hot dogs, but let's be real-- she was all about her Stillwell Angel. And Stillwell LOVED his chocolate. Even when it came with a mitt full of baseball spirit to the face. Insert craaaacker jacks here. In a double boiler, melt your chocolate. See method below. Pour your melted chocolate into a small parchment paper lined baking dish-- the chocolate layer should be between 1/4 and 1/2 inch thick. While still warm. crush and crumble cracker jacks over the chocolate. Refrigerate (or freeze) until ready to eat and drive everyone around you bonkers, you spoiled brat.
Rockford Peach & Bourbon Smash
Yield:
2 cocktails
Cook Time:
5 minutes
Total Time:
5 minutes
Ingredients
Instructions
Kit & Dottie Dog
Yield:
1 Dog
Ingredients
Instructions
All The Way Besties Dog
Yield:
1 Dog
Ingredients
Instructions
Notes
Betty Spaghetti Dog
Yield:
1 Dog
Ingredients
Instructions
Notes
Southern Belle Dog
Yield:
1 Dog
Ingredients
Instructions
Notes
She Aint "Pretty" But She Sure Can Hit
Yield:
1 Dog
Ingredients
Instructions
We've Got Canadians! Dog
Ingredients
Instructions
Notes
Have Another Chocolate Stillwell angel (w/cracker jacks)
Yield:
Enough already
Ingredients
Instructions
This new series… I dunno… will it be good? I have hope. See you in August.
For more menus, check out my movie directory here!
I’m feeling very Olympic today! Partly because of the actual Olympics, but mostly because I’ve been watching Cool Runnings on repeat to prep this post. It’s been a great week :). You probably already know that Cool Runnings was loosely based on actual events that …
Happy 55th Anniversary to Chuck Jones’s classic TV adaptation of How the Grinch Stole Christmas!! I know there have been a number of movies based on the original children’s book at this point, but this holiday animated special always held a special place in my …
His Girl Friday– the film that crushed the 90 word per minute standard for humans with a whopping 240 word per minute average. Per Director Howard Hawks: “we wrote the dialog in a way that made the beginnings and ends of sentences unnecessary; they were there for overlapping.” And I can’t imagine anyone managing the ensuing (and insanely complex) repartee better than Rosalind Russell and Cary Grant.
Based on the play “The Front Page” by Chicago (not New York!) newspaper journalists Ben Hecht and Charles MacArthur, screwball comedy His Girl Friday follows the not-so-loving love story of newspaper editor Walter Burns (Grant) and his ex-wife reporter Hildy Johnson (Russell) as she tries desperately to say farewell to the newspaper game and to Walter– she’s off to become a “real woman” and wife to Bruce Baldwin (Ralph Bellamy), insurance salesman from Albany. Of course, clever, manipulative, and oh so charming Walter doesn’t want Hildy to go. And what better way to lure her back into the biz than with a salacious story about the state-sanctioned execution of a mentally fragile murderer advanced by corrupt politicians?
Poor, decent Bruce and his sloooooooow talking. Never stood a chance.
Note, the movie has some big problems– set in 1928 (the Dark Ages of journalism) and released in 1940, His Girl Friday features the kind of blatant racism and sexism that makes movies of this era difficult to watch nowadays. But I do still think the film is well worth a screening or twenty. Rosalind Russell has long been a hero of mine, and despite not being Hawks’s first choice to play doll-faced badass Hildy (imagine!), watching her own the room and all the men in it brings me loads of joy. Also I could watch Cary Grant and his dimple saying “Get back in there, you Mock Turtle!” over and over and giggle for days.
So here is a menu for His Girl Friday that certainly (if not tonally) fits the phrase “production for use”– a very utilitarian and pretty portable newspaper (wo)man’s lunch that you can enjoy almost anytime, anyplace, anywhere!
Ok, maybe the cocktail isn’t so portable but you can always down those while putting on your coat, Prohibition style.
PS film nerds: as you watch His Girl Friday, keep an ear open for Cary Grant’s improv’d references to himself IRL (aka Archie Leach) and Ralph Bellamy. Good/hilarious moments both.
A Prohibition-era cocktail that was just too perfect in name for His Girl Friday to pass up. At first glance I worried that the drink would be too saccharine for my tastebuds, but turns out The Last Word is more sour than sweet, and very complex-- again, apropo. Add the gin, green Chartreuse, maraschino liqueur and lime juice into a shaker with ice and shake until very chilled. And bring some mustard too, Gus! Because as any real newspaper (wo)man knows, it's the mustard that makes a roast beef sammie. This is a very legit roast beef recipe btw. I daresay the Lord of the Universe would approve. Begin by prepping your roast beef. Remove from packaging and pat the meat dry with paper towels. Place into a medium baking dish and rub with olive oil, followed by the remaining spices (salt, pepper, rosemary, garlic powder, and onion powder). Refrigerate overnight. On the day of roasting, remove the meat from the fridge and allow it to come up to room temperature (about 1 hour). Preheat the oven to 200°F and roast meat for about 2 hours until internal temperature reaches 130°F. Tent roast and let it sit for at least 30 minutes before refrigerating or carving (if serving cold, make sure to trim the fat cap entirely first). Note, you will have more roast beef than is necessary for the sandwiches-- but it can be stored in a sealed container in the fridge for 3 to 5 days. Now for your sandwich fixin's! Course, you can go old school and just have bread, beef, and mustard, but I do love some nice caramelized onions and cheddar. Spread warm bread on both sides with mustard, and layer first the cheese, caramelized onions, and meat. And if you're a newspaper man on the go, wrap in parchment paper before you cut. You can certainly buy your own bread, but I have a killer bread recipe here! Just leave out the rosemary and you end up with a wonderfuly crusty white boule. A fancied up egg and potato salad worthy of all the hard boiled and cynical characters in His Girl Friday-- note, it's served atop lettuce leaves circa the 1920/30's when people use to fake eating their vegetables by putting better tasting stuff on top of them. Begin with your hard boiling. Your eggs should take about 8.5 minutes; for the potatoes, add to a medium pot of salted water and set to boil. They should be tender after about 20 minutes. For larger potatoes, feel free to cut in half for consistent sizing. Now for your salad-- mix ingredients 2-10 for the sauce, and add scallion whites, celery, and potatoes. Toss to coat. Peel and slice eggs into wedges, and add last. Don't stir much, as you want to keep the whites and yolks of the eggs together. Garnish with chives, scallion greens and freshly ground pepper, and serve atop lettuce leaves ala the old days when people used to fake eat their vegetables (jello salad anyone?). The last component of a lunch at Gus's-- coffee and rum (perfect for the nastiest of days) covered in chocolate. 'Cause why not add sugar to caffeine? You'll be talking 3x faster after less than a handful. Much preferable to a wedding cake in Niagara Falls, if you ask me. Melt chocolate chips in a double boiler along with a tsp of rum. When you get a satiny consistency, add your beans and stir to fully coat. Place back on your parchment lined sheet, equally spaced, and refrigerate until cooled completely. IF YOU HAVE TIME, repeat this process after freezing your beans for a double chocolate coating.
The Last Word
Yield:
2 Cocktails
Cook Time:
5 minutes
Total Time:
5 minutes
Ingredients
Instructions
Strain into coupe glasses and try your damndest to finish before your partner.
Roast Beef Sandwich, Rare, on White Bread
Yield:
2 sandwiches
Prep Time:
12 hours
Cook Time:
2 hours 3 seconds
Additional Time:
2 hours
Total Time:
16 hours 3 seconds
Ingredients
Instructions
Notes
Hard Boiled Salad
Yield:
2 Servings
Cook Time:
20 minutes
Additional Time:
10 minutes
Total Time:
30 minutes
Ingredients
Instructions
Coffee and Rum. Covered in Chocolate.
Yield:
1/2 cup
Prep Time:
12 hours
Cook Time:
30 minutes
Total Time:
12 hours 30 minutes
Ingredients
Instructions
Looking for more in the screwball comedy genre? They might not all as impressive as His Girl Friday with the fasttalkingschtick, but this list of films published by the British Film Institute is a wonderful place to start. And then add Arsenic and Old Lace. <3 Cary Grant. Even when he’s being a stinker.
For more menus, check out my movie directory here!
Yesterday was World UFO Day, tomorrow is the 4th of July, and today it’s the 25th anniversary of Roland Emmerich’s badass alien blockbuster, Independence Day. So I mean, I HAD to take yesterday off to get this menu out there. Just don’t tell my boss. …