Our Movies and Munchies film this month, chosen by Debra of Eliot's Eats is the 2011 Rom/Com, I Don't Know How She Does It.
Movies and Munchies is a fun little group in which we all watch the same film during the month and then create a recipe inspired by it. The person who chose the film, finishes the month with a round-up post of all the recipes created.
This film follows a couple of years in the life of Kate Reddy (Sarah Jessica Parker) a married mother of two children who is striving to be the perfect mom and wife while climbing and fighting her way to the top in a male dominated advertising agency.
Kate is very lucky to have a supportive husband, Richard (Greg Kinnear), a boss that recognizes her value (Kelsey Grammer), and a best friend who always has her back (Christina Hendricks).
Kate finally lands a huge account and leaves to try to seal the deal with the local agent for the company, Jack (Pierce Brosnan). The new job requires a lot of travel and a lot of time spent between Kate and Jack, and a relationship begins to bud.
I'm not going to share any further so as not to give away any spoilers. Th recipe I was inspired to make was from a scene in a restaurant with Kate and Jack, where Kate holds up a Potato Wedge and asks how big must this potato have been? It didn't show what she was having with the potatoes. I served BBQ Pork Chops with mine.
On my next trip to the grocers, I bought the biggest russet potato I could find. I fed three of us with that one potato.
This was a fun, easy movie to enjoy. I think that all working mother's and their families and support groups can identify with Kate. She was an extremely likable character. Even those who villified her couldn't help but like her.
Yield: 3 servings
Grilled Potato Wedges
Large wedges of Russet Potato are parboiled before being grilled to a perfect golden brown, tender on the inside and crisp on the outside.
Prep time: 3 MinCook time: 30 MinTotal time: 33 Min
Ingredients
- 1 extra large russet potato, cut into 4 wedges
- 1 T. olive oil
- seasonings of choice (I used a garlic/rosemary sea salt blend)
Instructions
- Place the potato wedges into a pot and cover with water. Bring to a boil, reduce heat and simmer until easily pierced with a fork but still firm, about 20 minutes.
- Remove from the water to a paper towel lined plate and allow to dry.
- Brush the wedges all over with the olive oil and season as desired.
- Cook over a hot flame until golden brown and crisp on the outside, turning to get color on all sides and allowing the insides to become completely soft, about 10 minutes.
Nutrition Facts
Calories
98Fat (grams)
5 gSat. Fat (grams)
1 gCarbs (grams)
13 gFiber (grams)
1 gNet carbs
12 gSugar (grams)
0 gProtein (grams)
2 gSodium (milligrams)
4 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
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