Labyrinth Quote Along at Seattle’s SIFF Cinema
Somehow I never saw “Labyrinth” in the theater when it came out in 1986. It’s the kind of movie my mom would have taken me to, but somehow we missed it. So when I heard that it was playing at the SIFF Cinema over the weekend I jumped on the chance to go. I’ve probably seen this movie 50 times, just never on the big screen, so it was quite the treat. It’s been one of my all time favorite movies for nearly 25 years!
Examples of yes and no. These chocolates show both a 6 point snowflake and an 8 pointed fake.
If it has 6 point, then it is in fact a snowflake. If it has 8 points, then it is NOT. It’s also accurate to have 12 points. More rare, but still accurate are 3 and 9 points. You see snowflakes, or snow crystals naturally form this way. Eight points will never occur in nature.
Check out the mass of “snow crystals” images on Google here.
Ingredients:
1 (16 oz) bag of Fusili (spiral) pasta
4 TBL butter
1/2 cup bread crumbs (very fine)
1.5 TBL all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1/4 tsp cayenne powder
1/4 tsp smoked hungarian paprika
2 cup milk
1.25 lb cheddar cheese, shredded
Directions:
1. preheat oven to 350
2. start cooking pasta (20 mins or so), leave it a bit under done, because it’s going to continue cooking in the oven later.
3. melt 2 TBL (half) butter in small bowl or mug in microwave, add bread crumbs and use fork to mix completely. Set aside.
4. melt 2 TBL (other half) butter in medium sauce pan over medium-high heat, add flour and spices, stir, add milk, stir. Add cheese, and stir constantly until melted. Lower heat, but keep the sauce warm and stir regularly to keep it from forming skin over top, until you’re ready for the next step.
5. In regular (rectangular) baking dish pour in the cooked pasta, over this pour your cheese sauce, stir it up for even distribution/coverage) and then sprinkle the bread crumb mix evenly over the top of this.
6. bake in the lower/center rack at 350 for 25 minutes (rotate pan around half way thru the time), until just getting a little golden on top, and then move to upper rack and switch to broil for about a minute and a half to complete the GBD on top. Be very careful not to let this burn, it darkens suddenly on broil. Don’t take your eyes off of it.
7. Let it cool for at least 5 minutes before trying to eat it.
I think any drink that involves Chartreuse is odd. I like it, and can’t quite find better words for it. It’s just odd. This drink was found in an iPhone app for drink recipes that I hesitate to recommend because the interface is the worst I’ve ever seen, but, the drink here is:
1 shot of Green Chartreuse (only this in the glass on the left), and 1 shot of Gran Gala (my favorite orange liqour), over ice.
Quite yummy, while still being odd.
