Dinner and a DVD

Film (with rating): Contagion (PG-13)

Studio: Warner Home Video

Summary:  A world-wide pandemic erupts when a new and deadly form of the flu infects people across the globe.

Review: Being a card-carrying hypochondriac, I also must be a bit of a masochist to have actually wanted to see this film. And yet, there I was, begging my husband to take me to the theater on "Contagion's" opening night. I have a weakness for end-of-the-world infection stories.

While "Contagion" was riveting, it was not the film I anticipated. But that turned out to be just fine. It was more of a character- and dialog-driven drama than an actioner with a main, heroic figure who battles both flu bugs and bad guys, winning the war. In fact, there were no battles requiring any CG-prowess, nor was there even a main character.

The cast was star-studded: Matt Damon, Laurence Fishburne, Jude Law, Gwyneth Paltrow, Kate Winslet (who did an awesome job). Each of these characters carried nearly equal weight in the film. And it worked. Of course, I had to fight the urge to floss Jude Law's horrific fake teeth every single time the man was on screen. Those things grossed me out more than the dead bodies.

But I digress.

"Contagion" did spark fear, but it also uncovered answers and more questions. It explored the nature of what a real-life pandemic might look like, both from the human side and the scientific one. Truth and fiction blended together in this film, making it an entertaining, quasi-educational experience. I found it fascinating. Especially the part where it was revealed we touch our face a bazillion times every day. Ew.

Extra highlight: "The Contagion Detectives"

What to serve for dinner: Cook up something soothing and nourishing, like what Mama would make when you were home sick from school. Chicken noodle soup with soft garlic breadsticks.

Soup (allrecipes.com)

2 1/2 cups wide egg noodles

    1 teaspoon vegetable oil

    12 cups chicken broth

    1 1/2 tablespoons salt

    1 teaspoon poultry seasoning

    1 cup chopped celery

    1 cup chopped onion

    1/3 cup cornstarch

    1/4 cup water

    3 cups diced, cooked chicken meat

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Breadsticks (allrecipes.com)

1 1/8 cups water (70 to 80 degrees F)

    2 tablespoons olive or canola oil

    3 tablespoons grated Parmesan cheese

    2 tablespoons sugar

    3 teaspoons garlic powder

    1 1/2 teaspoons salt

    3/4 teaspoon minced fresh basil

    3 cups bread flour

    2 teaspoons active dry yeast

    1 tablespoon butter or stick margarine, melted

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-inch rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

What to talk about over dinner: What do you fear most? Nuclear attack or biological warfare? Are you afraid of getting sick? What's the sickest you've ever been? How can we stay healthy? Do you believe in vaccines, or homeopathic remedies? Who was your favorite character and why? What would you have done if you were in the middle of a pandemic? Do we over-vaccinate? Is the flu shot worth it? How many times a day do you touch your face?

Film (with rating): The Smurfs (PG)

Studio: Sony Pictures

Summary: When the evil wizard Gargamel chases the Smurfs out of their village, they tumble from their magical world and into ours, right in the middle of Central Park.

Review: I have to confess: I wanted to review this film just so I could concoct a bunch of blue-themed food. But at the end of the day, I'm glad I did review it. Having been a mild Smurf fan as a child, I felt lukewarm about the modern-day cinematic revival of these tiny blue creatures. Even Neil Patrick Harris on the cast list didn't turn up my curiosity quotient. Yet the film surprised me. No, it was not great. But it also didn't tank, either.  Yes, there's much humor for the third graders out there, and there's plenty of product placement for said third grader's parents to "enjoy." Yet I still found nuggets of humor peppered throughout the film, and it's undeniably one that can be watched with the whole family. Of course, your kids may (will) start talking Smurf and begging for Smurf everything from Santa this year, but it could be worse. They could be asking for those annoying hamsters that spin on the floor, tangle hair into their wheeled "feet" and squeak at inexplicable times. But I digress. "Smurfs" isn't a total waste of 107 minutes. I wish director Raja Gosnell would have kept some of the innocent, superficial flavor of the original "Smurfs" cartoons instead of trying too hard to add "hysterical" moments and plot segments for the above-8 crowd. But hey, at the end of the day, this is a movie about tiny blue beings. So we can't expect too much out of it. Just go enjoy your family time and some Blue Hawaiian.

Extra highlight: More Blue Hawaiians.

What to serve for dinner: Ah, the part I was waiting for. First, serve yourself a generous helping of Blue Hawaiian (http://www.drinksmixer.com). Before, during and after dinner, if you'd like. Give the kids blue Gatorade or blue Kool-Aid. Then, try Blue Cheese Shrimp and Rice (cooks.com),  followed by lots of Blue Velvet Cake (http://www.foodnetwork.com/). It's a Paula Deen recipe, so you know it's rich as sin and twice as good.

Blue Hawaiian

1 oz light rum

1 cherry

2 oz pineapple juice

1 oz Blue Curacao liqueur

1 oz cream of coconut

1 slice pineapple

Blend light rum, Blue Curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

Blue Cheese Shrimp and Rice

1 lb butter

1 lb blue cheese crumbles

1 bag of raw peeled shrimp

your favorite white rice, dyed blue

In a deep saucepan, melt butter and blue cheese over medium-low heat until it is sauce-like. Add the shrimp to the sauce and cook until shrimp turns an orange color and is heated completely through. When you cook the rice, add blue food coloring to the water so that the rice turns a nice shade of light blue.

Blue Velvet Cake

Cake:

    2 cups sugar

    1/2 pound (2 sticks) butter, at room temperature

    2 eggs

    1 tablespoon cocoa powder

    2 ounces blue food coloring

    2 1/2 cups cake flour

    1 teaspoon salt

    1 cup buttermilk

    1 teaspoon vanilla extract

    1/2 teaspoon baking soda

    1 tablespoon vinegar

Icing:

    1 (8-ounce) package cream cheese

    1 stick butter, softened

    1 cup melted marshmallows

    1 (1-pound) box confectioners' sugar

    1 cup shredded coconut

    1 cup chopped pecans

Cake:

Preheat oven to 350 degrees. Grease and flour 3 (8-inch) round pans.

In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.

Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

What to talk about over dinner: Who was your favorite cartoon character as a kid? Who is your favorite Smurf? What childhood cartoon would you love to see on the big screen today? What would you do if you saw a Smurf in your kitchen? What was the funniest line in the film? What do you think will happen for the rest of the season on Neil Patrick Harris' "How I Met Your Mother?" Play a game--see who can talk Smurf the longest. Smurf on, your smurfstars!

Film (with rating): Harry Potter And the Deathly Hallows Pt. 2 (PG-13)

Studio: Warner Home Video

Summary: In this, the final adventure in the epic "Harry Potter" series, the  battle between good and evil, Harry Potter and Lord Voldemort, escalates into an all-out war.

Review: How can I even begin to review this? Part of me is remarkably saddened by this final chapter; I actually avoided seeing the movie in theaters. I didn't want the journey to end. Yes, I'd read all the books and enjoyed them immensely. I knew how the story wrapped up, and I loved it. Yet seeing the closing credits on this, the eighth movie in the franchise, proved to be depressing.

But another part of me is absolutely thrilled to watch every minute of "Deathly Hallows Pt. 2." It's just that well done, in every way, from the acting to the plot to the cinematography.

We watched the cast literally grow up this past decade or so. Daniel Radcliffe, Rupert Grint and Emma Watson have been at the helm as the title characters since they were just grade schoolers, barely bigger than their wands (and so cute I wanted to move to London just so my future children would speak with that adorable accent). And now, they're all grown up, gaining more and more talent with each passing film. The acting caliber and plot progression throughout all of the movies has never once stumbled, despite changes in the director's chair. Having entire--and fantastic--casts (save Dumbledore) remain the same throughout this long of a project is more proof that the "Harry Potter" series is something for the record books in more ways than one.

In "Deathly Hallows Pt. 2," we continue on with the second half of the seventh and final novel. And it does not disappoint in the least. All of the movies have stayed true to the book, and this one is no exception. The epic battle scene adds even more dimension than did my own imagination while reading J.K. Rowling's prose. To say the scene was massive is an understatement.

But don't think this movie is so filled with eye-popping special effects that everything else is sacrificed. No, on the contrary. Director David Yates made sure that there were quiet moments in "Deathly Hallows Pt. 2," the kind that move a film and the viewer. We not only experience the adrenaline-fueled action scenes, but we feel the emotion and angst of the characters we've grown to love. We see and feel the movie's plot, and like the characters, we're left different for it. Different, and better.

It seems strange to wax so poetically about a blockbuster movie (blockbuster, to the tune of $1.3 billion worldwide). But as any fan knows, "Harry Potter" is more than a film series. It spans the generations, it teaches us lessons, it shows us that sometimes fate is not just what is laid out before us but what we make of it. The "Boy Who Lived" taught us about friendship, believing in yourself, going up against the odds and knowing that being who you are is sometimes so much harder than just going with the group. A book that began as a labor of love for one British writer who wanted to pen a novel for children has now become a worldwide phenomena, transporting readers and viewers to a magical kingdom filled with fantasy, friendship and hope.

While it was with sadness that I watched the final scene in this final "Harry Potter" movie, it wasn't as traumatic as I feared. In fact, it was another life lesson at the hands of the boy wizard. Just like Neville said, trying to make sense of all the tragedy endured in this epic battle: "Those who die remain with us in our hearts." The "Harry Potter" series may not be "dead," exactly, but it is over, and it will always remain in viewers' hearts.

Extra Special: For a really monumental sendoff, begin a "Harry Potter" marathon, with all the films watched back-to-back. It may take you more than one weekend, but what a great way to really become one with the young wizards.  You'll be flying so high on Hogwarts fun, you'll bet someone hit you with a Wingardium Leviosa spell.

Extra highlight: "A Conversation with J.K. Rowling and Daniel Radcliffe" for a look into the two people who really are Harry Potter.

What to serve for dinner: You're in for a treat, my friends. A whole spread influenced by the magical world of Harry Potter.

BUTTERBEER (http://www.harrypotterrecipes.net/)

Servings: 4

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

QUIDDITCH PLAYERS PIE  (http://www.smithbites.com/2011/07/movie-bites-quidditch-players-pie/)

Serves 4-6

    1 pound ground beef

    2 medium jalapeno peppers, ribs & seeds removed

    1 garlic clove, smashed, finely diced

    ½ cup diced onion

    ½ cup diced carrot

    ½ cup frozen peas

    1 packet IKEA Swedish Meatball Gravy mix

    2 cups real mashed potatoes to cover (good frozen or refrigerated mashed potatoes work here; and for the love of all that is good in this world, please don't substitute instant!)

    ½ cup shredded extra-sharp cheddar cheese

    smoked paprika for garnish

    In small saucepan, make Ikea gravy according to package directions; set aside. Brown the beef in a large cast iron skillet for about 5-7 minutes; when no longer pink, remove from heat, drain fat and set aside. On medium heat and using the same skillet, add jalapenos, garlic, onions and carrot; sauté about 5 minutes or until vegetables are softened.

    Stir in peas and warm - about 3 minutes. Add cooked beef and gravy; stir to combine.    Place ground beef mixture into greased individual cast iron skillets or casserole dish; cover with a layer of potatoes, top with cheese and sprinkle with smoked paprika.

    Bake in 350-degree oven for 15 minutes; move rack to broil position and broil for 2-3 minutes or until cheese gets golden brown. Remove from oven and let rest for about 10 minutes before serving

MRS. WEASLEY'S ROCK CAKES (http://thebaresthintofsweetness.blogspot.com/2007/08/mrs-weasleys-rock-cakes.html)

Makes 12 Large or 16 Medium Rock Cakes

4 cups  self-raising flour (or plain flour, plus 4 tsp baking powder)
1 cup (2 sticks) butter
1/2 tsp kosher salt
2 tsp pumpkin pie spice
1 cup granulated sugar
1 cup dried fruit (dried cranberries, currants, raisins or sultanas)
4 large eggs
1/2 cup milk
1/4 cup granulated sugar (for sprinkling)

Preheat the oven to 400F. Grease a large aluminum sheet. Sift the flour, salt and mixed spice together in a medium bowl. Cut the butter into small chunks and rub it into the flour until it has the consistency of large crumbs.

Stir in the sugar and dried fruit. Beat the egg and milk together. Pour the egg mixture evenly over the flour/fruit mixture in the bowl. Using a large metal tablespoon, blend the mixtures together to form a rough dough. Try not to over mix; this causes the rock cakes to come out hard and tough. Just mix it enough until the flour is mixed in.

Using the spoon, dollop portions of dough onto the aluminum sheet. They will fall off the spoon in a rather rough fashion - resist the urge to smooth them out! Make sure to leave 1 1/2 inches between the mounds as they will spread when baked. Sprinkle each mound with plenty of granulated sugar. This gives both good crunch and shine when baked.

Bake in the center of the oven for 15 minutes - smaller rock cakes will take about 12 minutes. Transfer to a wire rack immediately and let cool fully before eating. Best eaten within a couple of days.

What to talk about over dinner: What was your favorite "Harry Potter" movie? Book? Why? Least favorite? Why? Favorite character? What life lessons did this series teach you? How did the books appeal to both young and old alike? Why were they so successful? Why were the movies so successful? Has there ever been anything like this Harry Potter phenomenon before? What will come next? What's on the horizon for the stars of this movie? Will there ever be any more Potter news from Rowling? Will Daniel Radcliffe ever step away from Harry's shadow? How did they (Emma, Daniel and Rupert) become some of the world's biggest movie stars, and yet still remain "normal" and trouble-free? Lindsay Lohan, are you listening?

Films: Halloween, The Exorcist, Silence of the Lambs and Jaws

Summary: Ah, welcome to one of my favorite times of the year: Scream Season. I do love Halloween, namely because it's when I can unabashedly celebrate my favorite film genre: horror. As a bona fide, card-carrying member of the Horror Movie Fan Club, I adore this time of year. A mere flip through the gazillion satellite channels proves to be a goldmine of scary movies, both frightening and foolish. And all wonderful in my book. Now that I've got little ones sharing the TV with me, my horror movie viewing must be taken on the sly, grabbed late at night or during naptime. I'm not nearly wealthy enough to fund the therapy bills that will result from my children watching Linda Blair's head spin around.

So do as I do: Put the kids to bed or send them to Grandma's and commence the Halloween Horror Movie Marathon. I've compiled a list of classic, can't-go-wrong films that are hallmarks of the genre. You've got the original screamfest, John Carpenter's "Halloween." Jamie Lee Curtis stars in this film that centers around psychotic Michael Myers and his crazed attempt to kill off, well, basically everyone.  Then there's "The Exorcist," the original demonic possession film about a young girl (Linda Blair) who winds up housing the devil in her body. Scary scary scary. Pour the Chianti for the next film: "Silence of the Lambs." Rarely has there been a performance by an actor that has been as completely perfect and chilling as that of Anthony Hopkins, AKA Hannibal Lecter. Jodie Foster co-stars as the FBI agent in charge of finding a serial killer by enlisting the help of the most notorious killer around: Hannibal the Cannibal. Finally, we've got "Jaws," the movie that made an entire generation terrified to swim in the ocean. Or the pool. Or even their bathtubs.

Review: Oct. 31 just isn't Oct. 31 without at least one viewing of this classic 1978 crazed-killer masterpiece that not only started an endless chain of "Halloween" sequels, prequels and spin-offs, but became one of the biggest cult classics of the genre. We've got the good-girl babysitter, and her friends, and a crazed killer who just escaped a mental hospital, all set to take revenge on Halloween night. Can't get much better than that. Plus, that Michael Myer's mask (originally a William Shatner mask purchased for a cheap and painted) is insanely creepy. It's campy, but it's a classic. And as a special treat for you in the 91030, "Halloween" was filmed, in part, in South Pasadena. The famed Myers' house is still there, except now it's a chiropractor's office. Check out this site for more info about the filming locations, which include Pasadena, too.

Next up on the docket: "The Exorcist." You just can't beat this 1973 hallmark for pure, marrow-chilling evil. No other demonic-possession movie has ever reached the unadulterated fear that "The Exorcist" births in people, no matter if they've seen the film once or 100 times. The thing that makes "The Exorcist" special is that the subject matter never jumps the shark and becomes silly, or grotesque for grotesque's sake. It stays frighteningly scary because questions are left unanswered, and the evil is just banished, but not destroyed. While by today's standards, the special effects in "The Exorcist" pale, back nearly 40 years ago, they were mind-boggling. And if anyone watching it does not recoil and grow icy inside when young Blair's head spins around, check your own pulse because something is not right.

"A census taker once tried to test me. I ate his liver with some fava beans and a nice Chianti." Ah, Hannibal Lecter, star of "Silence of the Lambs." Surprisingly, Anthony Hopkins is only in the film for about 16 minutes of the 120 total run time. His presence is so huge, so all-encompassing, it feels as if Hopkins' Lecter is the whole movie. Utterly mesmerizing. Foster, too, exploded every time she was on the screen. The scene in the dank, dark house toward the end of the film still gives me nightmares. You know what else still gives me nightmares? Moths. I'll never be able to look at them again in the same light.

Last, but not least, we have "Jaws," another hallmark in the birth of the modern-day horror market. "Jaws" shaped a generation and turned countless people into selachophobics. I once read that "Jaws" author Peter Benchley regretted sparking this tidal wave of shark hate that swallowed the nation. But even so, he created one amazing story about a rogue shark that took no prisoners. Between the great cast of Roy Scheider and Richard Dreyfuss as well as the classic lines ("You're gonna need a bigger boat"), "Jaws" never gets old. The opening scenes where the young, drunk partygoer is taken for a personal tour of the buoy is horrific. The best part about "Jaws?" It takes quite some time for us as viewers to finally see the creature doing all this hunting. And when we do, it does not disappoint.

Extra highlight: You won't have time for these. Just put the next disc in the DVD player.

What to serve for dinner: Ah, dear readers. You're in for a treat. First, we're going with start with some split pea soup (I know, I know. Cliché, but how could I resist?), courtesy of simplyrecipes.com, not Linda Blair. For the main course, we'll reel in some delicious grilled shark (cooks.com), served alongside some low-fat fava beans with parsley and feta. For dessert, let's flash back to that scene in "Halloween" where poor Tommy Doyle gets tripped and his pumpkin winds up as roadkill on the sidewalk. Can't let all that good pumpkin meat go to waste, can we? Let's cook up caramelized pumpkin and pear crumble (realsimple.com).

Split Pea Soup

1 lb (2 1/4 cups) green split peas

1 large onion, peeled and chopped

2 celery stalks, chopped

1 large leek, chopped

1 large carrot, chopped

1 large clove of garlic, halved

1 herb bouquet*

2 well-rinsed ham hocks

Salt and Pepper

Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.

Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to working batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.

Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into warm bowls and garnish with croutons and parsley or chives.

If you want, don't discard the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup. Serves 6-8.

*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.

Grilled Shark Steaks

8 shark steaks, 1-inch thick

1/3 cup lime juice

1 teaspoon lime rind, grated

2 cloves garlic, minced

1/4 teaspoon ground ginger

1/2 cup vegetable oil

1 teaspoon pepper, freshly ground

1 tablespoon liquid honey -or- maple syrup

Mix together all ingredients. Add shark, stirring to coat well. Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 1 hour, turning shark occasionally. Drain shark, reserving marinade. Grill shark steaks 4-inches from flame. Cooking with medium heat, not high, is important in order to keep the fish tender. Serving Size: 8

Low Fat Fava Beans With Parsley and Feta

8 ounces canned or fresh, cooked fava beans

1 garlic clove

2 tablespoons chopped fresh parsley

1/4 cup fat free feta cheese

salt and pepper

Warm fava beans in a small pot or boil until tender, about three minutes. Drain and pour into a medium bowl. Mix in chopped garlic, parsley, salt, pepper, and free fat feta (regular feta can be substituted if desired).

Caramelized Pumpkin and Pear Crumble

2 large ripe pears, peeled, cored, and cut into 1/2-inch cubes

14 tablespoons unsalted butter, cold

1/2 cup maple syrup

1 teaspoon vanilla extract

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

2 15-ounce cans pumpkin puree

1 1/4 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 cup walnut pieces

In a nonstick skillet over medium heat, combine pears, 4 tablespoons of butter, maple syrup, vanilla, and spices and cook until the pears are tender, 9 to 10 minutes. Add pumpkin and cook for 1 to 2 minutes. Remove from the heat. Place the flour, brown sugar, and remaining butter in a bowl. With your fingers, work the butter into the dry ingredients until large crumbs form. Add the walnuts and combine well. Heat oven to 375 degrees. In a 9-by-13-inch baking dish, spread the pumpkin-pear mixture evenly on the bottom. Sprinkle the topping over it and bake until golden brown and bubbling, about 40 to 50 minutes. Serve warm. Serves 8.

What to talk about over dinner: What is the all-time scariest movie you've ever seen? Why? What's the best modern-day horror movie? What is your favorite Halloween memory? Your favorite Halloween costume? Why is it that all Halloween costumes for women toe the line of skankdom? What makes "Halloween" such a cult classic? What's your most frightening scene in "The Exorcist?" Did you realize Hopkins was only in "Lambs" for such a short time? What did you think of the other "Hannibal" films? Do you remember "Jaws 3?" Wasn't it in 3-D back in the day? What is your favorite scene from "Jaws?" Admit it: That soundtrack still rings in your head every time you set foot in the ocean, doesn't it? Which movie has the better soundtrack: "Jaws" or "Halloween?" Have you visited any of the "Halloween" filming locations? Could anyone have guessed that that tiny-budgeted film known as "Halloween" would thrive throughout the test of time?

Film (with rating): Horrible Bosses (R)

Studio: Warner Home Entertainment

Summary: Three working professionals conspire to murder their "horrible bosses" when they realize these bullies are standing in the way of their happiness and sanity.

Review: I watched "Horrible Bosses" with a sense of apprehension. My past has a few horrible bosses lurking in the dark corners of my memory. Not too many, thankfully, but the few ass...terioids that did launch themselves into my orbit left some large craters where they made contact with my terrestrial plane. So I know the pain of having to show up every day at a job you need only to be tortured by a boss who holds all the cards.

I mean, who hasn't experienced this at some point in time? A jerk of a boss?  But what do most of us do? Gripe, complain, drink too much, pocket some extra Post-it notes and ballpoint pens, surf Facebook on company time? Who gets together with some pals and arranges to kill people off? The guys in this film. Nick, Dale and Kurt (Jason Bateman, Charlie Day and Jason Sudeikis) can't deal with their awful bosses any longer, and so after a drunken night of fantasy, they arrange to kill them off. And of course, what ensues is hysterically funny chaos.

Unfortunately, "Horrible Bosses" wasn't as good as I had hoped. Yes, it's very funny. And yes, it's good across the board. But it's not the-best-movie-ever-and-ever great. Day's character, with his whiny voice and stupidity, begins to annoy early on, and Sudeikis' character is totally unbelievable nine times out of 10. But Bateman is once again fantastic in his role as the pinched and buttoned-up executive who finds himself at the mercy of his evil boss day after day.

Speaking of evil bosses.....they made the movie, hands down. Kevin Spacey, Jennifer Aniston and Colin Farrell are absolutely brilliant as the employee-destroying bosses. Spacey is just so smarmy, you want to shower after watching a scene with him in it. Although I'm really not a fan at all of Aniston, I have to admit she was perfect in this role as the sex-obsessed dentist who sexually harasses Dale non-stop. And Farrell, sporting the world's worst comb-over, is horribly delightful. Or should I say delightfully horrible?

The writing is, more often than not, witty and quick, while the fart jokes and physical humor are thankfully kept to a minimum. Some of the one-liners, especially when delivered by Bateman or Aniston, are laugh-out-loud funny. I'm thinking of the Dust Buster scene. Classic.

So even if you don't have any horrible bosses in your closet, you'll still enjoy this flick. And if you are permanently scarred thanks to the person who signed your paychecks? You'll really enjoy it. Just don't get drunk with a couple of pals before watching it. 

Extra highlight: Additional scenes, or, for Blu-ray, the "My Least Favorite Career" featurette

What to serve for dinner: Thai Peanut Chicken. Mwhahaha! (allrecipes.com).

2 cups uncooked white rice

    4 cups water

    3 tablespoons soy sauce

    2 tablespoons creamy peanut butter

    2 teaspoons white wine vinegar

    1/4 teaspoon cayenne pepper

    3 tablespoons olive oil

    4 skinless, boneless chicken breast halves - cut into thin strips

    3 tablespoons chopped garlic

    1 1/2 tablespoons chopped fresh ginger root

    3/4 cup chopped green onions

    2 1/2 cups broccoli florets

    1/3 cup unsalted dry-roasted peanuts

    Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.

    Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes. Reduce heat to medium, and add green onion, broccoli, peanuts and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

What to talk about over dinner: Who was the worst boss you've ever had? Why? Are you a horrible boss? What's the worst thing any boss ever did to you? Did you ever fantasize about doing what these three guys did? Who was the most horrible boss in the movie? How could Dale not have been so annoying? Who was the funniest of the trio of friends? What was your favorite scene? What makes a horrible boss, anyway? Are you afraid to go to the dentist now?

Film (with rating): Bridesmaids (R)

Studio: Universal Studios Home Entertainment           

Summary: Thirty-something Annie (Kristen Wiig) has hit a rough patch and realizes her life is just about rock bottom. Her boyfriend is a dolt, she lost her beloved bakery, she's living with these creepy roommates, she's beyond broke and her current job stinks. But it gets worse. Her best friend Lillian (Maya Rudolph) is now engaged, and she wants Annie to be the maid of honor. In way over her head but determined to succeed, Annie leads a hilarious hodgepodge of bridesmaids (Rose Byrne, Melissa McCarthy, Wendi McLendon-Covey and Ellie Kemper) on a wild ride down the road to the big event.

Review:  Oh, where do I start? The airplane scene? How about the Brazilian restaurant? The slapdown by "Mike and Molly's" Melissa McCarthy? I could go on and on. That's how much I enjoyed this flick. I couldn't wait to see "Bridesmaids" in theaters. My sister and I went, and it was so worth ever minute I waited for it. This is definitely one to see with your girlfriends. That's not to say guys won't enjoy "Bridesmaids," too. But it's just a bit more fun to let loose with your gal pals and enjoy the ride.

Surprisingly, this film actually lived up to all the hype. I'm still a bit shocked about that. Never a big fan of Wiig (I couldn't get past that crappy "MacGruber" baggage), I did enjoy her for the most part on "SNL." But she sold me with her genius stint in "Bridesmaids." Paired with Rudolph (who always raises the bar in whatever she does), Wiig took what could have been a cheap estrogen-fueled rendition of "The Hangover" and instead turned it into a really funny, beautifully disgusting, witty film.

While Wiig was brilliant in the main role, it was the supporting cast that catapulted "Bridesmaids" through the roof. McLendon-Covey, formerly of the late-"Reno 911" television show, was beyond hysterical. Her one-liners left me hurting from all the laughter.

Yes, there are some very gross scenes involving lots of body fluids. I had to turn away a couple of times, but that's the beauty of the film--I couldn't watch someone pooping in a sink, but the dialog happening during the disgusting-palooza could still be enjoyed, even with my hands splayed across my eyes. The screenwriting is just that good. "Bridesmaids" is so worthy of being the highest-grossing "R" rated female comedy of all time.

In a (nasty crunchy Jordan almond) nutshell, see it. Grab some of your besties, crack open the Two-Buck Chuck, tear off the top of a Ben & Jerry's and enjoy the show. 

Extra highlight: The gag reel, or if you have Blu-ray, aim for the "Drunk-O-Rama," featuring Kristen Wiig's greatest moments on the plane.

What to serve for dinner: A big bowl filled to the brim with those glossy, hard-as-stones Jordan almonds. Kidding, kidding. Wait until you watch the movie. Then you'll get it. OK, well, since the gals went to a Brazilian restaurant for lunch, let's whip up some non-meat entrees. Again, watch the flick and you'll so catch my drift. Try Brazilian Black Bean Stew (allrecipes.com).

1 tablespoon canola oil

1 medium onion, chopped

    2 cloves garlic, minced

    2 (1 pound) sweet potatoes, peeled and diced

    1 large red bell pepper, diced

    2 (14.5 ounce) cans diced tomatoes with juice

    1 small hot green chili pepper, diced

    1 1/2 cups water

    2 (16 ounce) cans black beans, rinsed and drained

    1 mango - peeled, seeded and diced

    1/4 cup chopped fresh cilantro

    1/4 teaspoon salt

    Heat the oil in a large pot over medium heat. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chili pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt. Serve with a spinach salad and brown rice.

And for dessert? In honor of Wiig's "SNL" history, let's dish up some of Ben & Jerry's newest, "SNL" inspired flavor, "Schweddy Balls." Eat it right from the carton. No bowls required.

What to talk about over dinner: What was your favorite scene? Who was your favorite character? Did you like the ending? Still singing Wilson Phillips? Why are there not more R-rated female comedies like this one? Why did this movie succeed where so many others failed? What did you think of the bridal shop scene? The airplane scene? "Stove," anyone? Who else really loved Officer Rhodes? Let's see more of that Irish cutie Chris O'Dowd, shall we? What is your favorite "SNL" skit of all time? Who can recite the "Schweddy Balls" one from heart? How did they get through that skit without exploding with laughter? Oh, Alec Baldwin, you gave us such good times with that "delicious dish." We just can't resist. 

Film (with rating): The Rite (PG-13)

Studio: New Line Cinema

Summary: Inspired by true events. Michael, a seminary student (Colin O'Donoghue), suffers a lack of faith and attempts to leave the seminary, but instead agrees to study exorcisms in Rome. When he's paired up with an unorthodox but effective priest (Anthony Hopkins), Michael realizes his doubting ways may cause him trouble when battling the devil.

Review: This is not "The Exorcist." Even the film's characters acknowledge that with some "pea soup" quips. But that's not to say "The Rite" isn't a decent film about demonic possession. Not great, but decent. Sure, there are some weak spots and the acting is not exactly Oscar-worthy (O'Donoghue could have used a few more facial expressions, and Hopkins sometimes needed a few less).

But overall, the film, helmed by Mikael Hafstrom and based on Matt Baglio's non-fiction book "The Rite: The Making of a Modern Exorcist," contains some decent scares, good visual effects, food for thought and a wonderful opening sequence that is creepy as anything I've seen lately. Hopkins channeled his inner Hannibal for some of the scarier scenes, and seeing him deal with the devil and modern technology (even priests get interrupted by their ever-present cellphones) helped make the film succeed.

Unfortunately, there were some holes in the plot (exactly how do people get possessed around here anyway? Is it like the flu and anyone in the area of a sneeze can catch it?) and the use of almost comical "demons" (the donkey!) didn't do the movie any favors, either. I wish Hafstrom would have cut loose a bit and really gone in for some chilling scares, as seen in "The Exorcism of Emily Rose."

All in all, it's a decent flick that does encourage some thought instead of spoon-feeding the viewer a bunch of recycled "Exorcist" fare. It's not completely unique, but not totally been-there-seen-that either.

Extra highlight: Alternate ending

What to serve for dinner: Since young Michael visits Rome, cook up Italian food. Try pasta primavera (foodnetwork.com).

* 3 carrots, peeled and cut into thin strips

    * 2 medium zucchini or 1 large zucchini, cut into thin strips

    * 2 yellow squash, cut into thin strips

    * 1 onion, thinly sliced

    * 1 yellow bell pepper, cut into thin strips

    * 1 red bell pepper, cut into thin strips

    * 1/4 cup olive oil

    * Kosher salt and freshly ground black pepper

    * 1 tablespoon dried Italian herbs or herbes de Provence

    * 1 pound farfalle (bowtie pasta)

    * 15 cherry tomatoes, halved

    * 1/2 cup grated Parmesan

Preheat the oven to 450 degrees. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about eight minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

What to talk about over dinner: What's your favorite demonic possession movie? The worst one ever made? Do you believe in possession? Why or why not? How could this film have been better? What's your favorite Anthony Hopkins movie? Did you see any Hannibal in "The Rite?" Do you think frogs are creepy now? How about those donkeys?

Film (with rating): Black Swan (R)

Studio: Fox Searchlight Pictures

Summary: In this psychological thriller set in the world of New York City ballet dancers, a naïve, fragile ballerina (Natalie Portman) earns the coveted lead in Swan Lake, only to slowly lose her mind as she struggles to embody both the "good" White Swan and the more sensual, edgy Black Swan.

Review: This is the first movie I've reviewed that has stumped me. I don't mean the subject matter left me confused. What I mean is that I don't have the foggiest idea whether I loved or hated this film. I think I feel both extremes. Hence, stumped.

I admit, I felt very excited to finally see "Black Swan" because of the endless critical acclaim and reviewer hype it received since it debuted at the Toronto International Film Festival last year. When it scored big at the Golden Globes and Portman walked away with best-actress wins everywhere from the Phoenix Film Critics Society Awards to the Academy Awards, I was even more determined to see it. Toss in a bit of real life drama (Portman falls in love on the set! She's carrying her fiancé's love child! She lost a ton of weight and became a pseudo-ballerina for this role!), well, call me hooked.

Billed as a horror movie and psychological thriller, "Black Swan" appeared to take all I love about the cinema--scary scenes, deep character development, rich storyline, strong themes, beautiful music--and turn out an unforgettable piece of art. Yet as I sat in my family room after watching said piece of art, I could only agree on one previously held notion: it was unforgettable.

Honestly, as the credits rolled, I sat stunned: It's over? What happened? I expected so much more. Granted, the film really climbed high on my expectation meter. But even with that acknowledged, I still felt shafted. Was I missing something? I didn't expect to be spoon-fed the entire story, but a trail of breadcrumbs every now and they would be nice. At the risk of sounding like a complete philistine, I didn't get it.

I sat, trying to digest and make sense of the mess I watched and decide if it indeed was the most amazing film of the century, or a piece of self-indulgent and cliché-filled garbage. I'm not alone. On IMDB.com, about half of the nearly 900 reviewers hated it. The other half wanted to marry it, so in love they were with it.

Days later, I realized the strength of the film: It refuses to go away in the viewer's head. Good or bad, it set up shop in my head and wouldn't go away. Layers peeled and I began to see things differently.

Let's start with me "loving" this film.

"Black Swan" is a film student's wet dream. It has a zillion small and large, overt and subtle jewels that embody the art of cinema. Directed by the acclaimed Darren Aronofsky ("The Wrestler"), "Black Swan" plays off the good/bad themes in numerous ways. Shadows illustrate the darkness of the mind. The contrast of black and white, light and dark is done well at times. Unfortunately, Aronofsky takes it over the top (here, good Nina, put on bad Lilly's black tank top and go wild!), but more about that later. The lighting and visual effects added to the film, as did Aronofsky's brilliant camera angles. The makeup and special effects (I'm talking about those black wings!) took my breath away.

Casting was phenomenal. In fact, the supporting cast equaled brilliance. Barbara Hershey, Mila Kunis and Winona Ryder positively glowed in their performances. Hershey in particular resonated with creepy brilliance, and Kunis was undeniably talented and mesmerizing. Portman's portrayal of the Black Swan definitely earned her the Oscar.

A few scenes definitely blew me away. The one with Ryder and a nail file in the hospital, as well as the webbed toes and the gritty subway scene with the old man. Brilliant and unforgettable. Then you've got the final 45 minutes of the movie (which, by the way, is not too long, unlike many other critically acclaimed flicks). These final frames are intense, beautiful, anxious, dark and ugly, all at once. They make the movie.

The musical score by Clint Mansell  is haunting and delicious. Made me want to download the soundtrack.

The themes revolving around obsession, perfection and impeding your own path to greatness--and the consequences of all--dominated "Black Swan" and helped shape the plot. Aronofsky made some brilliant directorial moves to make sure those themes resonated with not just his characters, but with the audience.

Now let's flip sides and hate the movie.

Portman. I'm not disputing her talent. But her character was so weak, so fragile, I doubted she'd ever make it to the rank of lead ballerina in a prestigious dance company. Hearing all of the hype about her role, I expected more development, more depth. Instead, the richness came too close to the end of the film for me to appreciate it. Sure, she worked hard to learn dance skills and whittle her tiny frame down to microscopic proportions (which actually was a distraction to me--I expected her to snap in half if she bumped into a table). But so what? Portman's portrayal of Nina's constant doe-eyed weepiness didn't scream "OSCAR WORTHY!" to me at all. I'd go so far as to say it was flat. Toward the end, sure, things got a lot better. But I found it really hard to even care about Nina at all because she was so void. I won't even talk about Aronofsky's constant, and I do mean constant, close ups of Portman's one-expression face. Again, that did nothing to add to Nina's character arc.

The clichés. Black wings tattooed on Kunis' Lilly. Uh, yeah, we get it. She's the picture of the Black Swan Nina is trying to achieve. Got that one, Darren. No need to beat me over the head with it. Lilly wears black all the time and she's naughty. Nina wears white all the time and she's good. Yeah, yeah, I get it once again. Good vs. bad. Then you've got the lecherous head honcho at the ballet company, the bad-stage-mommy character ("I gave up my career for you!"), the mirrors, talking pictures and in fact Portman's whole character. Cliché city!

Sex. I'm not even going to pick apart the girl-on-girl sex scene (obviously written by a 15-year-old boy and totally gratuitous) because it just flows right along with the other clichés this film is so riddled with. These are not art-house fare, but been-there-done-that pieces of the past. You can't toss in some lesbian action, or some clever twists of color and lighting, and call a film an art-house masterpiece.

The ending. What the hell? Real or imaginary? In fact, what was real and what wasn't? Theories abound. Nina imagined Lilly in some female "Fight Club"-esque plot twist. She was molested by her  controlling mother. She was dreaming the entire thing and woke up at the end of the movie. Lilly really did want Nina's job and gladly pushed her to the brink. What was real and what wasn't?

The dancing. If you're a dancer, you'll hate this film for its inconsistencies and flat-out errors relating to the world of the dance. I used to dance a hundred years ago, and even with my very limited experience, I know that no prestigious dance troupe would ever hire a ballerina covered in body ink. Many of the dance scenes are filmed close up, so we see a lot of hand movement, but not a lot of dance. It's obvious a body double was used for Portman's scenes, which is fine, but let the viewer see some beautiful dancing, not just more of Portman's flat expressions and skeletal arms. Please.

The plot. It's slow. Then confusing. Then beautiful. Then a mess. Mix in some "artsy" camera angles, and the end result is cluttered and frustrated. To term it a horror film just because of a few bloody scenes and some red eyes is a disservice to the horror genre. It's possibly a dramatic thriller, not a horror flick.

Okay. So is "Black Swan" amazing, or crap?

Both.

And here lies the major strength in this film. As you're sitting there digesting it and trying to figure it out, you realize that Aronofsky was a bit brilliant. The movie is left up to the viewer to interpret. This is not a flick you can sit back and enjoy. Nothing is served up to you. You have to work at it, think about it, figure it out. No one--and certainly not me--is going to tell you what this movie is really about because I believe it's up to the viewer. There are some theories that don't hold water (um, if Lilly does not exist, why does the guy in the bar order four drinks?), but that's part of "Black Swan's" beauty. You get to think about it, do some mental plies and jetés, if you will.

OK, I'm now exhausted. To sum it up, "Black Swan" is not the best movie I've ever seen. It may be one of my least favorites. It did not match the hype. But it's also unforgettable, thought-promoting, haunting and dark. Watch it, if for nothing else to have something to talk about. And don't be afraid to admit you hated it. That doesn't mean you're a Neanderthal unable to appreciate art. It just means you're like a large, large percentage of viewers who would like to see this swan cooked.

Extra highlight: Metamorphosis : A behind-the-scenes documentary with Darren Aronofsky

What to serve for dinner: Lilly's character orders a burger in the pivotal bar scene. And Nina is so damned skinny, I want to force feed her a burger. So let's whip up a Triple Smoke Burger (http://www.epicurious.com/).

    1/2 cup mayonnaise

    1 1/2 tablespoons Dijon mustard

    2 tablespoons minced chipotle in adobo, including some sauce, divided

    8 bacon slices

    1 1/2 pounds ground beef chuck (not lean)

    2 teaspoons sweet smoked paprika

    1 large red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together

    1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices

    Olive oil for brushing on onion and avocado

    4 hamburger buns, grilled or toasted

Accompaniment:  lettuce; cilantro sprigs

In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl. Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain.

Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties. Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Meanwhile, brush both sides of onion rounds and avocado slices with olive oil. Oil grill rack then grill onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard wooden picks.

Grill avocado slices, turning once, until grill marks appear, about 30 seconds on each side. Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side.

Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.

What to talk about over dinner: Where do I start? Just check out my review above and see if you agree or not with my points. Which camp do you subscribe to, love it or hate it? Why? What theory do you believe? Was the ending real, or metaphorical? Was Lilly real, or in Nina's head? Was the mother abusing Nina? Who was the most clichéd character? The most well-rounded character? Did this movie honestly deserve all those accolades and critical acclaim? Why? Did Portman deserve a best actress honor? What was your favorite scene? Did this film make you love ballet more? Did it really showcase the lives of ballerinas? What did you think of the supporting cast?. Dissect the film as if you were a film student. What do some of the more subtle scenes mean? Did Aronofsky do a good job portraying the mental demise of Nina? Or was she already broken before the opening scene? What finally broke her? What life moral did you take from the film?

Film: Lincoln Lawyer (R)

Studio: Lionsgate

Summary: A less-than-moral defense attorney (Matthew McConaughey) working out of his chauffeured Lincoln automobile realizes his slightly shifty life has come to a crossroads when he represents a wealthy client who is either being set up, or is one evil scoundrel.

Review: Having a legal thriller with McConaughey at the helm does sound a bit oxymoronic, doesn't it? I mean, this is the guy who almost always refuses to wear a shirt. But "Lincoln Lawyer" is a pleasant surprise, thanks in large part to Mr. McC. Granted, I wanted to see the film because it's based on the book written by fellow journalist and ex-L.A. Times crime reporter Michael Connelly. I don't either love or hate McConaughey's work, mainly because for every stinker he's in ("Failure to Launch"), there's a winner ("We Are Marshall." ) I hoped "Lincoln" would fall into the second camp, and it did.

This shirtless, pot-smoking bongo player (I wonder if he'll ever live that down) fell right into the role of Mick Haller, a Southern drawling, cocky, smooth-as-baby-skin defense attorney who is not always concerned with the moral ramifications of getting his clients acquitted. But when he represents a seemingly innocent man with enough wealth to buy Los Angeles, Haller is shocked to learn that this case and another one from his past may be linked in ways he never even imagined. McConaughey pulls off all of these emotional twists and turns with believability and likeability. Even though Haller, at first blush, isn't someone you'd want your daughter or sister to date, McConaughey quickly molds him into a deeper, more respectful character than I thought possible.

The film plumps up with strong supporting roles by Marisa Tomei and William H. Macy. Unfortunately, Ryan Phillippe once again gets an acting job despite his lack of talent. I didn't for one second buy him in his role of Louis Roulet, the one Haller is hired to defend. He's too robotic for the big screen. Also, the latter scenes leading up to the end seem a bit forced and rough, but they work so long as you don't probe too deeply.

All in all, the film is definitely worth watching, even if you're not a fan of. And if you're a fan of Mr. McC? Rejoice--He does show some skin.

Extra highlight: "Michael Connelly: At Home On The Road"

What to serve for dinner: Since McConaughey is a spokesperson with the National Cattlemen's Beef Association's "Beef: It's What's For Dinner" radio ads, let's listen to the man and serve up some Teriyaki-Marinated Beef Steak (www.beefitswhatsfordinner.com).

1 thick-cut beef bottom round (Western griller) steak, cut 1-1/4 inches thick (1-1/4 to 1-1/2 pounds)

3/4 cup prepared teriyaki marinade and sauce

 2 tablespoons dry sherry

1 tablespoon minced fresh ginger

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 18 to 20 minutes (over medium heat on preheated gas grill, covered, timings remain the same) for medium rare doneness, turning occasionally. (Do not overcook.) Carve steak into thin slices. Serve with roasted corn on the cob, garden salad and a crusty loaf of bread.

What to talk about over dinner: Did you see the plot taking the direction it did? Who was your favorite character? Do you enjoy Connelly's books? Which one is your favorite and why? Did you buy McConaughey in this role? Who would have been better? What about the role of Roulet? I'm thinking Ben Affleck. What would it take to get Phillippe to show some emotion on his face? We all know McC sports a smoking body, but is there any other reason he goes sans clothing most of the time? A way to commune with nature perhaps? What is your favorite McC film? Least favorite? Anyone remember him in "U-571?

I'm back! Anyone miss me? With the long holiday weekend approaching, I'm sure most of us will be outside, enjoying grilled food and fireworks. But hey, the fun in the sun can't last forever. So with temperatures predicted to be in the triple digits, pluck this DVD off the shelves, turn up the AC and enjoy a bit of downtime before you need to reapply another layer of aloe to your sunburned skin. Happy Fourth everyone!

Film (with rating): Red Riding Hood (PG-13)

Studio: Warner Home Video           

Summary: Medieval villager Valerie (Amanda Seyfried) is torn between two men: the brooding yet hot outsider named Peter and the rich Henry her parents want her to marry. Before Valerie and Peter can run away together, a werewolf kills Valerie's sister. Everyone in the village becomes a suspect when a famed werewolf hunter warns that the killer can be living among them in this gothic thriller.

Review: Take some very attractive and young Hollywood stars, add in a lycanthorpe, toss a bit of that dark and brooding medieval charm, pepper it with plenty of romance and mystery, and you've made all those jonesing for a "Twilight" fix very happy. No wonder: "Twilight" helmer Catherine Hardwicke directs "Red Riding Hood" as well, and her fang-loving influence is obvious.

That all said, I don't think "RRH" is a bad flick or a cheap rip-off of the vampire/werewolf bandwagon. Instead, I believe it can stand true on its own. No, it's not a classic retelling of the fairy tale, but it's a nice spin-off. The setting is almost a character in itself. The dark, creepy woods, the gothic feel to the village, the way the ambiance wraps itself around the viewer--all of this makes for some good movie viewing. There's even a nice cliffhanger--a sequel setup?

Seyfried is lovely as the title character, giving the movie a modern feel. Hardwicke tags the film as a gothic who-dunnit, which it is in a way. In short, I loved the feel of the film. I know "The Wolfman" was bashed about by critics, but even with its cheesiness, I enjoyed the foggy, creepy setting. "RRH" has that same feel, but with a stronger story foundation held up by better acting.

It's beautifully made, and combining that with the multi-faceted plot, you've got yourself a winner. Even if you're not a teenage girl wearing a "Team Jacob" t-shirt.

Extra highlight: The alternate ending (on Blu-Ray)

What to serve for dinner: Everyone knows the traditional fairy tale about Little Red Riding Hood, right? She's off into the dark woods to go see Grandma. So let's cook up a dish that your grandmother would: fried chicken with pan gravy (www.cdkitchen.com), coleslaw and mashed potatoes.

Fried Chicken and Gravy

3 pounds broiler/fryer chicken, cut into 8 pieces

1 cup buttermilk

2/3 cup flour

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

2 cups shortening

Rinse chicken and place in a large bowl with buttermilk. Cover and refrigerate at least one hour or, better yet, overnight.

In a large plastic bag, combine flour, half the salt, thyme and half the black pepper. Remove chicken from buttermilk and place on a large plate (do not pat dry). Season chicken on both sides with remaining salt and pepper. Add a few pieces of chicken to the bag, close and shake to coat well; place on a clean plate. Repeat with remaining chicken.

In a deep 12-14" skillet, melt shortening over medium heat. When shortening reaches 350 degrees on a deep fat thermometer (hot but not smoking), add chicken, skin side down, one piece at a time. Cover and fry 8 minutes (uncover halfway through to see that oil is simmering and chicken is turning light golden); turn heat down if oil gets hotter than 350 degrees or the skin gets too brown or burns.

Turn chicken over with tongs. Cover skillet and fry 8 more minutes. Uncover skillet and fry 15-20 more minutes, or until chicken is golden brown outside and no longer pink inside, turning occasionally.

Note: If your pan isn't big enough to hold all the chicken pieces, cook half the pieces first and then place them on a baking sheet in a 200 degree oven while you fry the second batch. If you want all the chicken done at the same time (it takes about 35 minutes to fry up each batch), you'll have to get two skillets going at the same time.

Gravy

Drippings from frying chicken

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/3 cup whole milk

After chicken is cooked, pour off all but 2 Tbs. drippings from the skillet. Place skillet over medium heat and whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Continue whisking until gravy boils and thickens. Serve with plenty of hot biscuits.

Cream Cole Slaw (Bobby Flay, www.foodnetwork.com)

1 head green cabbage, finely shredded

    2 large carrots, finely shredded

    3/4 cup best-quality mayonnaise

    2 tablespoons sour cream

    2 tablespoons grated Spanish onion

    2 tablespoons sugar, or to taste

    2 tablespoons white vinegar

    1 tablespoon dry mustard

    2 teaspoons celery salt

    Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

What to talk about over dinner: What was your favorite fairy tale? What's the fascination with vampires and werewolves all about? Did you hop on the "Twilight" train? Why or why not? Do you like vamps or wolves better? What's the movie with the best setting/ambiance? What movie had the worst? Who was your favorite "RRH" character? Would you rather be a werewolf or a vampire? Or a witch? Anyone getting ready for the last "Harry Potter" chapter?