Good luck finding a copy of “Groundhog Day” available to rent anywhere this weekend, if you’re one of those people that still has an account to rent a film from the video store. On Feb. 2, there’s some sort of law that says that movie walked out of the building the second you walked in to rent it. Maybe you can find it in the Wal-Mart $5 bin.
But if you’re lucky enough to already have it, “Groundhog Day” is must-see entertainment for the weekend. It’s even mildly family friendly, in a Bill Murray sort of way (Rated PG). Yes, Phil the Weatherman makes some poor choices once he figures out that he is doomed to repeat Feb. 2 over and over — including electrocuting himself with a toaster, kidnapping (and murdering) Punxsutawney Phil, and an assortment of other scandalous activities. But there’s a moral to the story: Live every day to its fullest. Or something.
Either way, if you’re going to spend part of your weekend reliving the day along with Bill Murray and Andie MacDowell, be sure you have the best meal ready to go with it. In this case, you want to try to recreate the feast Phil eats at the diner as he’s struggling to come to terms with his predicament: Doughnuts and an enormous pile of flapjacks. Top it off with Phil’s drink: A Sweet Vermouth On the Rocks with a Twist.
The Groundhog Day Vermouth Cocktail
Fill a double old-fashioned cocktail glass with ice.
Pour sweet vermouth over ice. Stir and add a twist of lemon peel as a granish.
Flapjacks (OK, it’s just pancakes)
The easiest pancakes involve a box of Bisquik. There’s a recipe on the side for apple-spice ones that requires adding a half cup of apple sauce and some cinnamon to your cakes. It is delicious. And Pennsylvania, like Washington, is apple country, so I recommend taking that route.
Or you can make pancakes from scratch. Martha Stewart has a good looking recipe:
1 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 tbsp unsalted butter, melted
1 large egg
1 tbsp vegetable oil
Whisk together flour, sugar, baking powder and salt. Set aside. In a medium bowl, whisk together milk, butter and egg. Add dry ingredients. Whisk until just moistened. Lumps are fine.
Heat large skillet or grilled over medium. Lightly oil. Spoon 2 to 3 tbsp of batter per pancake into skillet. When exposed side of the pancake is all bubbly, flip them over (about 1 to 2 minutes). When the other side is nicely tan, put them in the oven on ‘warm’ to keep hot until everything is done.
Serve with just ridiculous toppings: Syrup, chocolate syrup, fruit, whipped cream, etc.