Starring Katherine Heigl, James Marsden, Malin Akerman, Edward Burns. After serving as a bridesmaid 27 times, a young woman wrestles with the idea of standing by her sister’s side as her sibling marries the man she’s secretly in love with.
[James Marsden is adorable in this film–duh, isn’t he always! Probably the most fun is seeing all 27 dresses … kudos to the costume designers for coming up with those crazy creations!]
Silver Linings Playbook
Starring Academy Award-winner Jennifer Lawrence, Bradley Cooper, Robert Deniro, Jacki Weaver, Chris Tucker. Nominated for tons of Oscars for 2012. You’d have to have been in a coma or living in a remote cave in Tora Bora to not have heard about this film. Summary: After a stint in a mental institution, former teacher Pat Solitano moves back in with his parents and tries to reconcile with his ex-wife. Things get more challenging when Pat meets Tiffany, a mysterious girl with problems of her own.
[The dancing that Lawrence and Cooper do is fun to watch. Clearly neither of them are dancers–this is no Dancing With the Stars, after all–but the movie resonates with so much heart (and so much rich undercurrent with Cooper’s parents), you’ll watch it again and again.]
Starring Julie Roberts, Hugh Grant, Rhys Ifans, and a great cast of funny supporting players. Summary: The life of a simple bookshop owner changes when he meets the most famous film star in the world. [This is one of those films that makes you all warm and fuzzy inside and reminds you that Julia Roberts is just divine as Everyone’s Favorite Romantic Girl.]
And DUH, we cannot have Movie Night without snacks! As Hollie is deadly in the kitchen, we’ve chosen to pop into Gimme Some Oven for a great recipe for homemade caramel corn:
Homemade Caramel Corn by Gimme Some Oven
Prep Time: 20 minutes / Cook Time: 30 minutes
- 1/2 cup (1 stick) salted butter
- 1 cup light brown sugar, packed
- 1/4 cup light or dark corn syrup
- 1 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 tsp. vanilla extract
- 12 cups popped popcorn (about 1 cup kernels before popped), preferably warm from being freshly popped
Preheat oven to 300 degrees F. Line a rimmed baking sheet or roasting pan with aluminum foil, and grease with cooking spray.
Melt butter in a large stockpot pot over medium-high heat. Add brown sugar and corn syrup, stir to combine. Bring to a rolling boil, then reduce the heat to low and let simmer undisturbed for 5 minutes. Stir, then continue to cook for an additional 4 to 6 minutes, stirring every 30 seconds, until the mixture is a deep golden color. Turn off the heat and slowly whisk in salt, baking soda and vanilla, being very careful as the mixture will bubble. Stir in the popcorn and toss until it is evenly coated with the caramel, being sure to scrape the caramel off the bottom of the pot.
Spread the mixture onto the prepared baking sheet or pan in an even layer. Bake for 15 to 20 minutes, stirring to toss every 5 minutes, until the caramel corn has turned a deep amber color. Remove the caramel corn from the oven and transfer to a surface covered with parchment or wax paper to cool. Once it reaches room temperature, use your hands or a spoon to break up the caramel corn, then store in an airtight container for up to a week.
Let us know how it turns out!!!