“The most terrifying film you will ever experience”

I don’t know what was better, getting to see this movie at midnight or directly after witnessing a guy fall down a flight of stairs in a tuck and roll position and then pop back up like a weeble wobble. Can we please take a second to bask in the glory of that sentence? Who on earth falls that often that they have the instincts as they are falling down stairs to go into a tuck and roll. It was like seeing a unicorn…or Jason Bourne minus a death by towel scene.

Many people are referring to Evil Dead as typical “Hollywood Horror”, or my favorite “it’s to scary and not as campy as the original”. If I hear one more person think Evil Dead 2 is the original Evil Dead I may just start shanking people. Of course this film has the Hollywood polish on it. This 2013 “remake” had an estimated budget of $17,000,000 compared to the 1981 estimated budget of $375,000. It’s going to be luxurious and probably topped off with a white Tiffany’s bow too. I’m pretty sure if you shook Bill Gates couch cushions $375,000 would fall out of it. Unfortunately, Its just a fact that in the grand scheme of Hollywood productions Evil Dead (1981) was made on a nothing budget. With that said, it doesn’t make Evil Dead (2013) a bad film.

I liked this movie from start to finish. I thought it grabbed your attention from the opening scene and held it to the last gory second. I personally enjoyed the subtle character development, and really enjoyed playing “Where’s Waldo” with the homage to the original. As the credits rolled I felt that my expectations had been met, and I was happy with Evil Dead’s time travel to modern-day. Jane Levy was perfect as Mia, and my sister has already staked marriage claim on the actor who plays David. So ladies, if you like a little eye candy with your dismemberment and demons this is up your alley.

It’s no secret that you should stay until after the credits. What I think is funny is the amount of rambling that took place after the fact about what the underlying meaning of it was. In my opinion, people are reading too much into it. I think it was like finding an Easter egg. Yeah you’re like this is awesome, I totally found the golden egg, but at the end of the day it doesn’t really mean anything. I guess it doesn’t hurt to hope there’s something delicious hiding in the egg though. Now on that note, I leave you with the three most magical words ever REIGN IN BLOOD (insert sweet Slayer riffs).

Blistering Brussels Sprouts

As an adult I’ve been determined to make Brussels sprouts taste good. It’s taken me many years, but I think I finally did so. For this version I tried to go healthier with it, so I used Olive oil. If you’re not concerned about any health factors, feel free to substitute 4 Tablespoons melted butter in its place for a heartier taste. If you’re feeling real gluttonous add a little cooked bacon too.

Ingredients:

- 1 Pound Brussels sprouts, washed and cut vertically
- 3 Tablespoons Olive Oil
- 3 Tablespoons Whole grain deli mustard (I really like Mustard girl brand)
- 1 Teaspoon Minced Garlic
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Black Pepper
- 1/2 or 1/4 Teaspoon Sea Salt (Pick your ratio depending on how salty you like things)

Directions:
Pre-heat oven to 400F. In a medium-sized greased baking dish place cut Brussels sprouts. Set aside. In a small bowl mix together all other ingredients until fully combined. Pour mustard mixture over Brussels sprouts and toss until fully covered. Cover baking dish with foil and bake for 10 minutes covered and then 5 minutes uncovered. Serve warm and fresh.

Serves 4 as sides

I Will Feast On Your Steak!

Something about this movie just screamed to me that I needed a meat recipe in its most primal state…yet still edible. Feel free to adjust cooking time to make the steak perfect to your liking and your blood tolerance levels.

Ingredients:

-       1 Beef Boneless Rib Eye Steak (about 1 – ½ pounds)

-       1 Cup Dry red wine

-       1/3 cup Beef broth

-       ¼ Cup Soy Sauce

-       3 Garlic Cloves, Crushed and diced

-       1 Teaspoon Sugar

-       3 Thyme leaves

-       1 Sage leaves

-       Black Pepper to taste

Directions:

In a large container, mix all ingredients together except the pepper and steak. Set the meat on a plate, and use a knife to make small jabs into it. Sprinkle lightly with pepper, and then put into the marinade. Cover and chill for 24 hours.

Remove steak from marinade, and discard the rest of the marinade. Set the oven to broil, and cook steak for 15 to 20 minutes or until desired doneness. Make sure to turn only once. Next, remove the steak from the oven and sear it in a grill pan over medium-high heat for a couple of minutes on each side. Allow the steak to rest for 5-10 minutes after cooking in order for the juices to settle. Cut with the grain, and eat as is or in your favorite fajita or salad recipe.

Makes 1

The NecronomiCAKE

Now that it’s that time of year again where it’s supposedly supposed to be getting nice outside, I feel like it’s appropriate to start figuring out ways to incorporate my adult beverages into desert form. Daisy Cutter is one of my favorite locally made Pale Ales. It’s brewed by Half Acre (4257 N. Lincoln Ave., Chicago), and it’s mighty tasty. It has a floral aroma with a slightly citrus and light bitter taste, which I’ve found, translates over perfectly to a baked good. You still all may die tonight though.

Ingredients:

-       2 ½ Cups All purpose flour

-       2 Cups Sugar

-       3 Eggs

-       1 Cup Daisy Cutter Pale Ale, Poured and settled

-       ½ Cup Vegetable Oil

-       ¼ Cup Buttermilk

-       ¼ Cup Cream cheese, Softened

-       1 Tablespoon Orange Juice

-       2 Teaspoons Baking powder

-       ¼ Teaspoon Salt

-       1 Teaspoon Vanilla Extract

-       ½ Teaspoon Lemon Extract

-       ½ Teaspoon Almond Extract

Directions:

Preheat oven to 350 Degrees F and line 1 cupcake tray with liners. Pour beer into a glass and allow to settle before use. In a medium bowl, mix together flour, baking soda, and salt. Set aside. In a large bowl beat sugar and cream cheese together until mixed well; about 3 minutes. Next, add eggs one at a time, mixing after each addition. Follow by adding both extracts and lemon extract and slightly beating until just incorporated.

In a medium-sized bowl, gently mix together the beer, vegetable oil, and milk. Pour half of the beer mixture into the batter, followed by half the flour mixture. Repeat this step, and mix after each addition. Next, add the orange juice and give the batter a quick mix just to combine. Fill cupcakes 2/3rd full of batter and bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for an hour, and then frost with the Whipped Cream Of The Dead recipe.

Whipped Cream Of The Dead Ingredients:

-       1 ½ Cup Whipping Cream

-       2 Teaspoons Powdered Sugar

-       1 Teaspoon Vanilla Extract

-       ½ Teaspoon Orange Juice

Directions:

In a large bowl, with a mixer on high-speed, whip the cream until it starts to stiffen up and peaks begin to form. Add the remainder of the ingredients and continue to whisk until peaks form and when the beaters are lifted out the cream holds a shape. Pipe or spread onto the cooled cupcakes and enjoy.

Makes 12

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The store still had DVDs but the selection of VHS would blow your mind. And, YES, there were plenty of old school horror releases on VHS setting there to taunt us in their awesomeness. Naturally we did make an attempt to buy a lot of what we found, but Harold wasn’t selling. He wasn’t not selling because he was fond of these, he just didn’t want to part with them because he said some of them still rent! Needless to say in my shock and awe of this find I took a lot of pictures. Below you will find the pictures, click them to enlarge them, and be ready to be taken back in amazement.

The post Could This Be The Last Mom & Pop’s Video Store Left? appeared first on zombiesdontrun.net.

Where Evil Lives (1991)
Director: Richard L. Fox, Stephen A. Maier, Kevin G. Nunan
Where to get it: CAV

A gripping tale of horror, murder, and revenge unfolds as Jack Devlin (Claude Akins in his final screen appearance), caretaker of the Spencer House State, reveals an unforgettable history of zombies, vampires, and witches to a prospective buyer. The chilling stories grow more horrifying and even Jack’s visitor is stunned by the final fate at this house where evil lives. And here it is for the very first time on DVD from Troma!

Where Evil Lives isn’t the only anthology put out on DVD by Troma this month, but may just be the one you need to pay attention to. This is its first time on DVD and it does look its age, but it is still a lot of harmless fun that is comes with a lot of blood and a nice body count. From stories of madmen to stories of vampires and so on and so forth this film just becomes a blast with just a few lower points in the middle matches up with the usual complaints you’d have about an older movie under the Troma banner.

The first and last segment in this one was ones I think really made this one what it was. The others did drag a bit, especially the vampire story that never did really connect with me that well. Outside of that it was all average or above average slightly. Still we end up with a lot of fun moments and some nice gore. If you are torn between Chillers and this as far as your monthly Troma fix goes, then I’d say you need to really go with this. And being its first time on DVD means it a bit more of important regardless.

(6.5/10)

Features

- Trailers
- Tromatic Extras
- Intro by Lloyd Kaufman

The post Where Evil Lives (1991) (DVD Review) appeared first on zombiesdontrun.net.

In spirit of the constant talk of The Texas Chainsaw Massacre 3D I figured it was time for me to cover one of my personal favorite sequels to a film ever, “The Texas Chainsaw Massacre 2″. It is unclear yet whether or not the 2013 version is a sequel to the original or the re-make, but in my eyes it has a lot to prove. I’m going to go out on a limb here though and assume that it’s meant to be a sequel to the original due to Bill Moseley character. Wishful thinking on my part…maybe. I for one will be sitting in the theaters with an unenthused eye until given a reason not to be once this comes out. Anyways, this is not meant to be about my reluctance on re-makes, re-boots, or whatever you want to call it, this is about what I consider a sequel done up to the nines; well at least in the realms of flesh and one liners.

When TCM2 first came out it was trashed. Critics and many horror fans finally had something in common; they both seemed to hate this movie. Many dismissed this film as a joke and not having a violent or high enough body count as its slasher film competition. I am here to tell you that these people are flat-out very wrong. TCM2 is very violent, just in a different way. Sure the body count is low, but this film is a mind blow in a terrifying yet witty type of way that most directors and writers can’t achieve. Ultimately, I think this film suffered as many others have of being way before it’s 1986 time.

I typically do not like sequels that don’t have the same cast. Even one person re-casted tends to throw my eyes into a rolling motion. Despite the almost total recast with TCM2, I’ve surprisingly been able to keep my eyes in place. Oddly, the recast works. The addition of Bill Moseley is brilliant, and “Chop Top” Sawyer is a great character. Side note, Bill Moseley, will you marry me? You’re from Illinois, I’m from Illinois…we can talk about the Midwest and over pronounce our “A’s”.

If you are going to branch out and watch any film you haven’t seen before, watch this one. You won’t be disappointed. If all else fails, you will learn how to strap three chainsaws to your body and go for it Terminator style. Man, wouldn’t that be an awesome party trick. Still unsure about the pure wit of this film….this happened.

This Chili, This Chili Is Family
“No secret, it’s the meat. Don’t skimp on the meat. I’ve got a real good eye for prime meat. Runs in the family.” In the case of my chili, it’s not only the meat that makes this dish a winner, it’s having interesting ingredients that blend together for a nice bold hearty flavor that’s perfect for a cold night next to the fire….or out slicing people.

Ingredients:

- 2 (32 oz) Cans Crushed Tomatoes with Basil
- 1/4th Whiskey (I used Jack Daniels)
- Juice of 1 Lime
- 1/2 of a Medium sized Yellow Onion, Diced
-3 Garlic Cloves, Crushed and Diced
- 2 Small Tomatoes, Chopped
- 1 Large Anaheim Pepper, Diced
- 1 Large Red Chili Pepper, Diced
- 1/4th Cup Jicama, Diced
- 1 (15 oz) Can Black Beans
- 1 (15 oz) Can Red Kidney Beans
- 4 links (or about 9 oz) Chorizo Chicken Sausage, Removed from casing
- 1 Stalk Fresh Corn, Corn removed
- 1 (1/2) Teaspoon Cinnamon
- 1 (1/2) Teaspoon Salt
- 1 (1/2)  Teaspoon Chili Powder
- 1 Teaspoon Black Pepper
- 1 Teaspoon Pumpkin Pie Seasoning
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Coriander
- 1/4 Teaspoon Thyme
- 1/4 Teaspoon Cayenne Pepper

Directions:
In a small skillet over medium heat saute up the innards of the chorizo sausage until cooked. Texture should be crumbly and golden brown; about 5 minutes. In a medium-large crockpot or large saucepan, place all ingredients except beans and spices. Allow to cook for 6 hours over low heat; stir occasionally. After 6 hours add both cans of beans and all spices. Taste mixture and add more seasoning to your liking. Allow to cook for another 30 minutes. Serve as is or throw a little cheese, sour cream, and diced onions on top.

Serves 2-6

Sex Or The Soup
Sex or soup you say? Soup is mighty tasty. This is a great fall soup. It’s thick and hearty without being what you would usually expect out of a traditional “winter” soup..aka there’s no sweet potatoes anywhere near this dish. The base of this soup is a cauliflower flavor that is dressed up with the mellow spice of a pepper, and the sweetness of the Jicama. Bland soup? Not on my watch!

Ingredients:

- 4 Cups Vegetable Stock
- 1/2 of a Medium sized Yellow Onion, Chopped
- 1 Large Anaheim Pepper, Chopped
- 1 Cup Jicama, Chopped
- 1 Large Cauliflower Head, Chopped
- 1 Tablespoon Fresh Ginger
- 3 Garlic Cloves, Whole
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Paprika
- Pinch of Dill
- Pinch of Cayenne Pepper

Directions:
In a medium-sized saucepan or crockpot place all ingredients except spices. Cook on high heat for 4 hours. Transfer soup to a blender, or with an emersion blender, blend soup until thoroughly mixed. If using a blender, be careful. Being that the liquid is hot it could make the lid pop off and burning yourself isn’t fun. Add spices and serve. I like to toss a little red pepper flakes on top of mine for some added heat.

Serves 2-4 

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R.L. Stine’s The Haunting Hour – “Doll” – Clip 1

R.L. Stine’s The Haunting Hour – “Doll” – Clip 2

R.L. Stine’s The Haunting Hour – “Doll” – Clip 3

R.L. Stine’s The Haunting Hour – “Body” – Clip 4

The post Get the Chills with these R.L. STINE'S THE HAUNTING HOUR DVD Clips!! appeared first on zombiesdontrun.net.

“If you don’t follow the rules tonight, you won’t live to see tomorrow”

Finally, I get to return to the land of the Internet. I’ve been aimlessly roaming the streets of Chicago for the past few weeks twitching do to lack of blogging. You see I had to do that whole dreadful moving business that no one likes to talk about. Then, on top of that, of course it was hot as Hades outside during the whole process. Anyways, by the blessing of unicorns and other magical beings I now have my Internet privileges back and a new roof above my head. Phewww.

So, I’m sure you’re all wondering what I’ve been up to lately. I assure you nothing to exciting. However, this past week I took a break from bathing in the blood of virgins and trucked on over to Comic Con. Oh what a glorious day that was. I met a Predator and he sized up my head, I managed to leave without spending $50 at the Asian candy booth (Because there WASN’T one…blasphemy!), and I stumbled across this amazing artist, by the name of Chuck Brueckman, whom specialized in horror themed prints. I of course snatched myself up a fabulous Trick ‘r Treat and Chucky print. It was like magic in my hand, and it made me want to run home re-watch Trick ‘r Treat for the umpteenth time and cook a glorious feast. So I did.

Before we get on to the food, let’s take a moment to establish how great this film is. One of the reasons being it came out when a lot of horse shit was and two because it has nothing to do with the 1986 Trick or Treat starring Ozzy Osbourne and Gene Simmons. Trick ‘r Treat had a very difficult time coming to be. I don’t know if director Michael Dougherty drew the short straw at director’s camp or what, but he sure got himself knocked over with Warner Brother’s metaphorical monster truck of dream crushing. Set to have a theatrical release in October 2007, Warner Bros. without explanation, randomly pulled Trick ‘r Treat forcing it to collect dust until October 2009 when it went straight to DVD. Sadly, it’s because of this I believe this film has not gotten the credit it deserves, and remains to be a movie that many people have turned a blind eye to.

Trick ‘r Treat is not only creative, but it also posses some beautiful cinematography, an overall good cast, and oddly enough a likeable and somewhat adorable villain by the name of Sam. Also, one of the best things about this film is the fact that it circles around one of the greatest holidays around, Halloween. It also manages to do so in an unconventionally well thought out and uncheesy manner. No this film isn’t gory, so if you are more of the type who only consider torture porn-esq films to be the standard of horror then Trick ‘r Treat is probably not for you. However, if you are looking for a fun film that plays on child like fears coming to existence then I say do yourself a favor and give this a go. Now it’s time to follow the rules of these recipes, if not Sam will be coming to town. Dum…dum…dum…

Samhain’s Halloween Carrots
I’ve come to the conclusion that the combination of butter and brown sugar is the Devil’s juice. There’s no way that kind of combination could mean anything holy. During some mad scientist kitchen experiments, I found out that the only ingredients that make that combo better is orange marmalade and carrots. So here I am giving you my famous carrot side dish recipe, and it’s guaranteed to be the only thing that will keep Sam occupied if he comes a knockin.

Ingredients:

-  1 (1lb Bag) Baby Carrots

-  1 Tablespoon Honey

-  3 Tablespoons Butter, melted

-  2 Tablespoons Orange Marmalade

-  1 Tablespoon Olive Oil

-  1 Teaspoon Light Brown sugar

-  ¼ Teaspoon Salt

-  ¼ Teaspoon Black Pepper

Directions:
Preheat oven to 350 Degrees F. In a small bowl melt butter, and then add remaining ingredients except carrots to the butter. Mix until everything is thoroughly combined and the honey and marmalade has dissolved. Put carrots in a small baking dish and then add the butter mixture. Stir until carrots are completely coated. Cover with foil and bake for 1 hour, remove once at the 30 minute mark to stir.

Serves up to 4

Trick or Treat, Smell My Baked Beans…
I like to think of myself as a master baked beans maker. I’m not sure if that’s something you put on a resume or not, but I’m pretty proud of this recipe nonetheless. I like to think I’ve manifested the perfect balance of sweet and spicy, all without sacrificing the hearty nature of baked beans. This dish is perfect as a side, or if you’re feeling frisky…or maybe not so much considering the ingredients…it’s filling enough to be a nice lunch.

Ingredients:

- ½ Cup Apple Cider Vinegar

- 1 ½  Cup White Onion, diced

- 1 Tablespoon Minced Garlic

- 1 Cup Ketchup

- 2 Teaspoons Worcestershire Sauce

- 2 Tablespoons Soy Sauce

- 3 Tablespoons Light Brown sugar

-  ½  Teaspoon Black Pepper

-  2 Teaspoon Hot Chili Sauce

-  1 Teaspoon Red Pepper Flakes

-  1/2 Teaspoon Pumpkin Pie Seasoning

-  1/4 Teaspoon Cumin

-  1 (15oz) Can Small Red Beans

-  1 (15oz) Can Light Red Kidney Beans

-  1 (15oz) Can Black Beans

-  1 (15oz) Can Crushed Tomatoes

-  1/4 Cup Dry Red Wine

- Large saucepan or a crock-pot  ( I prefer this option)

Directions:
In a crock-pot on high or in a large saucepan over medium heat, place all cans of beans, crushed tomatoes, and wine. Stir to combine and place the lid over top. In a small saucepan saute onions over medium heat. Follow by adding all the remaining ingredients. Continue to whisk almost constantly on medium heat for 10 minutes. Transfer the sauce mixture to the bean mixture and cook covered for 3 hours; stir occasionally. Serve.

Serves 5

Urban Legend Lemon Crusted Chicken
Everyone needs a light chicken recipe that doesn’t taste like dry wall. This everyday chicken breast is dressed up with a mild citrus flavor and a nice breaded herb coating. That’s right folks; the concept of tasty healthy chicken isn’t an urban legend any longer.

Ingredients:

- 4 Boneless, skinless Chicken Breasts

- 2 Lemons, Juiced

- 1 Cup Seasoned breadcrumbs

- 1 Tablespoon Fresh Thyme, Pulled off stalk

- 1/4 Teaspoon Black Pepper

- Pinch of Garlic Salt

Directions:
Pre-heat oven to 425 Degrees F. Place all chicken breasts on a plate and make tiny knife stabs into each of them. In a medium-sized bowl juice 2 lemons; set aside. In another medium bowl place breadcrumbs, thyme, and black pepper. Next, dip each chicken breast into the lemon mixture and then the breadcrumbs mixture. Make sure to well coat both sides and then place in a lightly greased glass baking dish. Just a FYI, I prefer to grease my dishes with olive oil. Sprinkle a pinch of garlic salt over each chicken breast and then cover with foil and bake for about 30 minutes. Remove the foil and proceed to bake for an additional 15 minutes, or until no longer pink on the inside. When fully cooked, the chicken should no longer be pink, but still have nice moisture to the inside.

Serves 2-4

The post Cannibal Kitchen: Trick 'r Treat appeared first on zombiesdontrun.net.

My Mother likes to tell me that I keep odd friends. I like to think I keep friends who are much like myself, so I guess I will just write it off that my Mother thinks I’m odd. Sounds about right. I first met John Aranza about 4 years ago and I instantly knew he was a man after my own heart. Like in a past life we probably both rolled in the same pack of squirrels that all had a thing for Dracula and movie props. If you didn’t already know, John is the owner of a fantastic horror shop, Horrorbles, located in Berwyn IL or via online for all you “out of towners”. This shop is filled with such magical stuff that I would live in the basement if he would allow me to.

A little bit ago I got word that John and a couple of others were in works on a Horrorbles themed comic book. The concept of it sounded fantastic, and I couldn’t have been more excited when I received an invite to the book release. That level of excitement only could be matched with later reading that the one and only Svengoolie would be there as a special guest. So I did a cart-wheel, drank a 5th of Dr. Pepper, and anxiously waited July 22.

I like to refer to that waiting period as the “dark days”, it was tough but I made it through it. Yesterday morning I awoke and took the voyage out of the city. When I arrived at Horrorbles I was surprisingly pleased to see that there was a line halfway down the block. I say surprisingly pleased, because unlike some I like to look at lines like this as a challenge and not resort to sending the “so who can sneak me in the back door” text. It all becomes a game and an experience of who will last longer, what new friends will I make, and how much candy can I eat in an hour time. Side note, I base most of my life decisions on how much candy I can eat. Shortly later I was inside with 3 copies of “Haunting Tales of Horrorbles vol. 1″ in hand, and talking to Svengoolie. It was amazing to see how down to earth he was and how easily he mingled with his fans. It’s a characteristic a lot of TV and movie personalities alike have sadly done out with. Shame shame. After chatting it up on the main floor I headed down to the “Galerie Des Terrors”, aka my future home. Downstairs eagerly greeting people were John, Rafael Nieves (Writer), and Dan Dougherty (Writer/Art). It was really great to see everyone in this environment, because you could truly tell they were on cloud 9 with the release of their comic book. All in all, this was a great event that I’m glad I got to be a part of.

Now as for the piece de resistance itself, Haunting Tales of Horrorbles #1, boy was it a good afternoon becoming one with my couch and indulging every page. Haunting Tales of Horrorbles #1 is a horror anthology comic book that in style pays homage to many EC comics from the 40′s and 50′s. Also, if you ask me, it instantly felt a little Creepshow-esq as well. The covers art and color instantly pop and demand attention, all while each of the five stories inside will keep you entertained for hours. Dan Dougherty’s art and attention to detail is some of the best I’ve ever seen, and I must admit, his story “Shoplifters…Beware!” actually made me chuckle out loud. If that’s not enough, John Aranza and Rafael Nieves ability to deliver fun, kitschy, and creepy stories is top-notch, and truly help complete this trifecta of awesomeness. Don’t believe me, I dare you to pick yourself up a copy and take the challenge. If you don’t like it, you can yell at me later.

GET YOURSELF A COPY BY CLICKING HERE

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I think it’s what you would refer to as “hot as balls” outside. So what does one do when Mother Nature hikes it up to the triple digits? Grab your most recent screener, and head to the nearest coffee shop with the best air condition. Obviously I’m typing this so mission accomplished. Oh and before you get all tampon-y on me, yes I’m the person who watches horror movies in coffee shops. Everyone needs a little gore in their life and I always keep my headphones at a respectable volume. So, with that said, meh, amen, and hallelujah.

So in went my latest film, “The Mockingbird”. I must say I was semi nervous that I had crossed my coffee shop boundaries with this one as soon as it started. One minute into the movie my screen filled with two women in nurses outfits and another woman in a semi-revealing gown.  I instantly wondered if I had accidentally been sent the latest Skinemax film in all its “boom chica bow wow” glory. Lucky for my dignity and all the civilians around me instead of some R-Rated smut, I was blessed with a short film that made my mind do eerie dances around the long time question about the boundaries between real and fake and the mystery of psychotic and sane.

“The Mockingbird” is a short indie film that is brought to us by an awesome, new Chicago based film company by the name of “Herbivore Productions”. Herbivore Productions is made up of a husband and wife tag team who thrive on making films about madness and self-destruction. When I first stumbled across Rick Gawel and Brenda Arsenault’s work I was instantly impressed with their ability to do grade A shorts with what seems to be a small budget. They have an uncanny way of plotting out story lines that make you question what on earth you are watching, but in the best way possible. The Mockingbird is no different.

The Mockingbird is 41 minutes of storyline and imagery that makes you feel like you as the viewer have peeled back the curtain of sanity and are staring at a moving Joshua Hoffine picture. Take a moment and think about all the best spliced bits of insanity in Rob Zombie’s “House of a Thousand Corpses”, “The Mockingbird” is that just on a smaller scale. This film tells the story of two sisters, Madelyn and Evelyn Kennedy, whom after their mother dies and dad skips town have only each other to rely on. Evelyn, the older of the two, gave up much of her childhood to raise Madelyn, but when a tragic car accident leaves Evelyn paralyzed and the roles are reversed, Madelyn struggles to reciprocate the responsibilities. Now both sisters feel trapped: Evelyn, a prisoner in her own body and Madelyn, a prisoner in her own home and mind. What we don’t expect though, is the road this film takes. While watching you are torn between which characters to feel sympathy for, and are left speechless with an intestine scene that may give all others a run for its money. If that isn’t enough, once the film wraps up you are left with an ending that I personally find extremely well played, ironic, and endearing. So with out anymore rambling, I leave you with this visually stunning trailer, and a visually stunning recipe to go along with it. Stay cool out there world.

The Mockingbird Mango Tostada
Like clockwork, when the weather hits toasty I want to eat nothing but Mexican food. This summer has been no different, and when I came up with this recipe it didn’t last very long in my house. It’s light yet satisfying, and consists of all things good for you. Not to forget it touches on all levels of taste buds. It has the perfect balance of semi spicy refried beans, sweet mango salsa, creamy guacamole, and crunchy tostadas. Now my only question is who is coming over and cooking these for me? It’s hot and I need a night off.

Ingredients:
- 1 package corn tostadas
- 1 Cup Quinoa (pronounced keen-wah and can be found at Whole Food esq type place. It’s kind of like a grain if you’re unfamiliar)
- 1 Package pre-made guacamole (Feel free to make this homemade. I didn’t to cut down on time, and used Whole Foods in-house made guacamole. I also have a great guacamole recipe in my cookbook if you own that. If you don’t own it, get on that )

Madelyn’s Mango Salsa Ingredients:
- 1 Mango, Pealed and chopped into small cubes
- 1/3 Cup Tomato, Chopped
-1/4 Cup Red Onion, Diced
- 1/4 Cup Fresh Cilantro, Diced and more to garnish
- 1 Tablespoon Jalapeno, Seeded and diced
- Juice from 1/2 a Lime
-Pinch Black Pepper

Directions:
In a small bowl, mix together all ingredients except limejuice and pepper. Once ingredients are combined, squeeze the juice of half a lime over the mixture and then sprinkle with a heavy pinch of black pepper. Cover and refrigerate for 1 hour.

Sisterly Riff Refried Beans Ingredients:
I don’t know about you, but there’s something about vegetarian refried beans out of a can that makes my skin crawl. I just have a very hard time digesting what could possibly be in that tin can of goo. So here I have for you a tasty, versatile, and vegan option for refried beans that have a minor kick with full bodied flavor.

- 1 (15oz) Can Black Beans
- 1 (15oz) Can of Fire Roasted Diced Tomatoes
- Foil
- 1 Poblano Pepper
- 1 Jalapeno Pepper
- 1/3 Cup Red Onion, Diced, A couple extra chunks to roast
- 1/3 Cup Fresh Cilantro, Chopped
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Olive Oil
- 1 Teaspoon Hot Sauce (I prefer a local company by the name of “Fiery Alyce Smokin’ Hot Sauce” because it has spice but doesn’t lack in flavor like I feel a lot of other hot sauces do. You can purchase a bottle on their website: here )
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Paprika

Directions:
Preheat oven to 400 Degrees. First roast the peppers by placing both in a piece of foil with a couple chopped pieces of red onion. Fold the foil until everything is enclosed on the inside and there are no open holes. Place the folded foil pouch on a baking sheet and bake for 1 hour. After an hour, remove the peppers from the oven and allow to slightly cool. FYI:  I used a pair of tongs to open the foil and take out the peppers; they will be very hot. Once the peppers have cooled enough to handle, peel off the skin of the peppers. This should be pretty easy to do with how soft they are. You don’t have to be 100% perfect with this; some skin left on isn’t going to kill you. Next, pull out the jalapeno stem, and cut the pepper vertically. Remove any seeds and then dice up the whole pepper. After that, repeat this step with the poblano pepper. Set aside.

In a small saucepan over medium-low heat, heat up olive oil. Add onions and saute for 5 minutes. Follow by adding both peppers, minced garlic, and cilantro. Cover and allow to cook for 10 minutes, stirring occasionally. Next, add black beans, half can of diced tomatoes, and spices. Cover and allow to cook for 30 minutes.

Once everything has cooked, pour the mixture into a metal colander over the sink to drain excess liquid. With a potato masher or fork begin to mash up beans while still in colander to keep removing any excess liquid; you don’t need to do this step to long. Return bean mixture back to pot and continue to mash until a paste like consistency begins to form.

Make sure to cook the quinoa according to manufactures directions. I personally like to first saute mine in a small hot skillet or saucepan before I boil them because I feel like it gives them a little more of a roasted flavor. Also, make sure to wash them in a small hole collider before using.

Assemble the tostadas by starting with a corn tostada. Place a layer of beans, followed by quinoa, guacamole, and a generous amount of mango salsa. Garnish with some fresh cilantro and then serve it to your sister. Just don’t kill her.

Makes 4-5

 If you would like to find out more about Herbivore Productions films and how to purchase “The Mockingbird” head on over to their website by clicking HERE.

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Let Me In (2010)
Directed By: Matt Reeves
Where to get it: Anchor Bay

The Prologue
I will admit that when news broke that they were going to remake, Let the Right One In, I wasn’t too happy. I mean to me, that movie was about as perfect of a story as you could tell. It was different, it was in ways heartwarming, and it’s always a plus when vampires are killing people and not impregnating them. But when the news broke that, Let Me In, was going to have both Chloe Moretz as Abby and Kodi Smit-McPhee as Owen, I did warm up to the idea slightly more. Still, I hesitated watching it. I sit on a copy of this film from the very first day it was made available and didn’t seem to interested in watching and reviewing it, even after hearing people praise it and knowing full well it would have even gained my site hits to review it at the time. I just simply had a lack of interest due to how much I loved the original. But finally I decided to watch it..and I’m happy I did.

The Movie
Owen is a troubled twelve year old boy. He doesn’t seem to have a friend in the world, his parents are getting a divorce, and he gets picked on at school by bullies. Owen’s life is however changed when a little “girl” named, Abby, moves into an apartment next to his. Going from a reluctant friendship at first to something a little more lately, we follow as Abby slowly lets Owen in on all her secrets as the two ends up helping each other out time and time again. It’s pretty much a shot for shot remake (more or less) of Let the Right One In. But don’t let that shy you away too much from seeing it because it still tells a very good story that is only made less in my eyes due to the fact it’s a remake of a film I rated a 10 out of 10 to begin with.

If you’ve seen the original film this film was based on (which in return was a film originally based on a book), you will find it very hard to talk about Let Me In without comparing it to Let the Right One In. And while I did give the original a perfect score, I must say the chemistry between Chloe Moretz and Kodi Smit-McPhee, as subtle as it may be, really jumps off the screen in a way that I feel tops the original actors in these roles in the original. Chloe Moretz is quickly becoming just a gem in any movie that she takes part in and to think she’s just fourteen is astonishing. This little girl is a very big actor on screen and she really takes the role of Abby to places that just seem overall better than anyone could have imagined. The anchor of this story no matter what format is the relationship between Abby and Owen. It’s better here in this movie than it is anywhere else.

I loved the look and feel of Let the Right One In and while this movie does kinda follow along those same lines and style, it still did come across a little less spectacular to me viewing it. Also, as I’m sure you’d assume, being an American version of this story there are a few things that get changed. Some are for the best. I like the American music inserted in. I like the references to some classic American stuff like Ms.Pacman and the candy, Now and Laters. I however didn’t care much for the All-American CGI and computer generated gimmicks. Seeing Abby scale trees and a building in CGI wasn’t a good thing in my eyes. It looked too fake and was the major flaw of this film. She’s a vampire not Spider-Man after all. I could forgive the CGI blood because it at least didn’t look too bad or mess with the vibe and the flow. But when Abby scales a building or something of the sorts it just briefly takes you right out of the story.

I also think the “swimming pool” scene at the end was better in the original. But as I sit here right now that’s pretty much it as far as complaints. Everything else I either seen it as on par with the original or perhaps even better (*gasp!* Shocking I know). Like the “Dad” of Abby. I felt that part of the film was much better done here. The bottom line is, this thing had people with pitchforks in hand just waiting to attack from the moment we heard it was being made. I was ready to attack it myself. And with the wrong actors ect. this one could have been a disaster. And at the end of the day I feel the child actors really REALLY make this thing work. And while some things (when compared to the original) are hit and miss in this, they shine through and shine bright. But that’s not all we get with this one. We get a combo of good acting, good pace, and good story. I guess in conclusion I could say that we have a very VERY good film that will be considered just that in the eyes of people who haven’t seen the original.

The Conclusion
In a world where Let the Right One In has never been made, you’d have a film I’d strongly consider giving a 10 out of 10 to. Maybe it wouldn’t be perfect due to the CGI moments I spoke of, but I’d be a little more forgiving. Now don’t get it twisted here, I really did like this movie a whole lot. I think it’s one of the better American horror films that has come out in a very long time. That being said, I still have the blessing and the curse of having seen the original and knowing that while great in its own right, this is still more or less a live action tracing of the original. If you’ve never seen the original, I think you’ll love this. If you have, I still think you’ll like it.

The Rating (9/10)

The post Let Me In (2010) (DVD Review) appeared first on zombiesdontrun.net.

I hate dolls just about as much as I hate aliens. Truth, I hate dolls with red hair most of all. Sorry Chucky, I guess that makes me a doll “hair-ist”. Unlike most horror films of the 80′s, Child’s Play, doesn’t consist of brain lacking teenagers, no over the top nudity, or really even a super high gory body count. Just the same, it does have a pretty nifty and original story line that bases around a serial killer who transports his soul into the body of a child’s toy. Then of course, mayhem ensues and you have witty lines such as “Goodnight asshole” coming out of a doll’s mouth.

Even cooler, it’s predominately filmed in the great city of Chicago. Yes, I may be biased on that. You have no idea how many times I’ve trolled past 2800 N. Pine Grove Avenue and been a total creep. Well, or maybe you do, and I’ve dragged you along with me. I never claimed to be a “normal” friend. Chucky obviously likes to chop stuff, but this time, we’re going to keep our food PG, our guest’s intact, and just focus on a super easy yet tasty side dish. Don’t worry your pretty flesh eating little heart though, dessert is when the real mangling begins.

Chucky’s Chickpea Salad
This isn’t your every day salad. This salad gives you all the mediterranian flavors your mouth craves with out having to drop half your bank account on a plane ticket. Warning: Consumption of salad by others around you has been known to being able to make yourself a “friend to the end”. Just make sure it’s not a possessed blood hungry doll you’re serving.

Ingredients:
- 1 (16oz) can chickpeas (also known as Garbanzo beans)
- 1 small jar Green Olives
- 1/4 Cup Kale, Diced
- 1/4 Cup Red Onion, Diced
- 1/4 Cup Cucumber, Diced
- 2 Tablespoons Tomatoes, Diced
- 2 Tablespoons Red Pepper, Diced

Devious Doll Dressing Ingredients:
- 3 Tablespoons Olive Oil
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Paprika, more to garnish
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- A pinch of Cayenne Pepper

Directions:
In a small bowl mix together all dressing ingredients. In a large bowl mix together all salad ingredients. Slowly add the dressing to the salad and toss to evenly coat. Cover and chill for 1 hour before serving.

Serves 4 

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