Recently in Horror Films Category

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): 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?

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?

Film (with rating): The Wolfman (R)

Studio: Universal Studios Home Entertainment

Summary: A haunted nobleman (Benicio Del Toro) returns home to Victorian England and his father (Anthony Hopkins) when his brother goes missing. But he finds more than he bargained for when he learns that a bloodlusting beast is ravaging the countryside.

Review: I can remember begging my mother to let me watch "monster movies" on television as a child. Instead of dolls and pink fluffy things, Mom rewarded my good behavior with classic monster action figures from the toy store. So it was with great excitement I waited to see "The Wolfman." The trailers painted it to be a dark, haunting remake of those classic monster flicks I loved so much.

Director Joe Johnston did a great job with the gray, dismal scenery and setting; the Victorian family mansion is nothing short of deliciously spooky. Unfortunately, he spent too much time going for the "boo!" scares and not enough time really working on the suspense that made those classic monster movies so great.

Del Toro seemed miscast in this film, much as I hate to say it. His dark, brooding persona falls flat, and his lack of a British accent is also painfully noticeable. Hopkins, on the other hand, does add some spice into this oft-sleepy film.

One thing that hurt "Wolfman" is the special effects. Seeing men turn into werewolves in the way that Johnston crafted it is actually comical. Sure, it was creepy and gory in "An American Werewolf in London," but nearly 30 years later in the 21^st century, it reeks of absurdity.

Overall, the movie, in itself, isn't as bad as some critics stated. Yes, there are some laughable parts where there should have not been even a giggle, but overall, it is an enjoyable flick with shades of the true monster-movie feel.

Extra highlight: deleted scenes

What to serve for dinner: You have your choice. Pick an English favorite--fish and chips--or something a little more akin to the wolf--Steak Tartare.

Fish and Chips (allrecipes.com)

     * 4 large potatoes, peeled and cut into strips

    * 1 cup all-purpose flour

    * 1 teaspoon baking powder

    * 1 teaspoon salt

    * 1 teaspoon ground black pepper

    * 1 cup milk

    * 1 egg

    * 1 quart vegetable oil for frying

    * 1 1/2 pounds cod fillets

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. Preheat the oil in a large pot or electric skillet to 350 degrees F.  Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees. Drain well on paper towels. Fry the potatoes again for 1 to 2 minutes for added crispness.

Steak Tartare (cooks.com)

1 lb. filet mignon or top sirloin, freshly ground (do not use any other grade of beef)

2 tbsp. yellow mustard

1 tbsp. Dijon mustard

1 egg yolk

2 tbsp. Worcestershire sauce

1/4 c. finely chopped onion

3 tbsp. capers, drained

4-5 dashes hot pepper sauce, or to taste

Seasoned salt to taste

Freshly ground black pepper to taste

1 tbsp. cognac (optional)

Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread.

What to talk about over dinner: What was the one monster as a kid you were afraid of? Which one did you like the most? What's been the best monster-movie remake you've seen? Why? Where did this one succeed, or fail? Who would have been better cast in the lead other than Benicio? What did you think about the transformation scenes? If you could live in any other time in history, what would it be and why? What's your favorite Anthony Hopkins film? If you had to be a monster, who would you be? Compare these werewolves to those in the "Twilight" books. Which ones do you like more?

Film (with rating): Tooth Fairy (PG)
 

Studio: Twentieth Century Fox Home Entertainment

Summary: Derek Thompson (Dwayne "The Rock" Johnson) is a hard-charging minor league hockey player whose "Tooth Fairy" nickname comes from his ability to knock out other players' teeth. When his dream-crushing attitude gets out of control, he is ordered to one week's hard labor as the real Tooth Fairy. Will he eventually adapt to his new position and see the error of his ways?

Review: This movie received some pretty miserable reviews. Some reviewers did make good points about the film's shortcomings (could Billy Crystal's cameo be any less funny?), but overall, this is a movie about the Tooth Fairy--what were viewers expecting? Director Michael Lembeck didn't set out to craft a film about Nelson Mandela or curing a rare genetic disorder. He made a slightly campy, often corny family film that is mild enough and enjoyable enough for the whole family to view together.

Make no mistake: without The Rock, this film would be unwatchable. Johnson is once again great in this family-focused fare, and his self-depreciating humor saves the day more than once. Besides, his awe-inspiring size paired up with fairy wings and a tutu is just absurd enough to be funny.

Obviously, kids will have a blast laughing at the high-jinx (and the tutu), but don't be so sure you won't be giggling at some of the film's silliness as well. So overlook the tired clichés and puns ("Charles Darwing"), and just enjoy the film for what it is and nothing more: a harmless, humorous flick you can watch with all the kids and forget about more pressing matters for 102 minutes.

Extra highlight: Flights, Tights and Fairy FX - How The Magic Was Brought To Life

What to serve for dinner: Let's make the Tooth Fairy angry and serve up a bunch of plaque-inducing goodies: starch-laden spaghetti with stain-creating marinara sauce, followed up with a version of The Rock's favorite snack, donuts a la mode.

Marinara Sauce (Giada De Laurentiis, Food.com)

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) Serve over spaghetti noodles, cooked according to package directions.

Donuts (Cooks.com)

1/3 c. sugar

1/2 c. milk

1 egg

2 tbsp. melted shortening

1 1/2 c. sifted flour

2 tsp. baking powder

1/2 tsp. salt

1/2 c. seedless raisins

Vegetable shortening for frying

Blend together 1/3 cup sugar, milk, egg and melted shortening. Sift together flour, baking powder and salt; add to liquid mixture and stir lightly. Mix in raisins. Drop by heaping teaspoonfuls into shortening heated to 365 degrees. Fry 2-3 minutes or until golden brown. Drain on paper towels. In a bag, mix 1/4 cup sugar and 3/4 teaspoon nutmeg or cinnamon. Shake warm donuts in bag to coat. Serve in a bowl with a scoop--or two or three--of vanilla bean ice cream. The real stuff, not the fat-free variety.

If you're feeling really naughty, have seconds with dessert and don't even floss before bed tonight either.

What to talk about over dinner: What are your first memories of the Tooth Fairy? How much did you get for your lost teeth? When did you lose your first tooth? How has The Rock gone from more physical action-hero roles to a family-flick guy? Is he better in this genre? Why? How could this movie be better? Did you cringe or laugh at the puns? What did you think of Julie Andrews' role? Do you know anyone who may need to be taught a lesson about life? Are you afraid of the dentist? Do you floss? No really, do you? What's your favorite brand of toothpaste