I have a weird relationship with horror movies.
My dad loved them. While I was growing up, he often stayed up late on weekends to watch horror movies. Sometimes I would watch them too, hiding behind the armrest of the couch so that I had something to block my view when things got a little too scary. He’d make homemade popcorn and we’d enjoy a flick together.
I enjoyed watching those movies. What I didn’t enjoy were the resulting nightmares. One especially intense moment would give me nightmares for days. I don’t think I was too young for them — I just happen to have an active imagination.
Eventually, I stopped watching scary movies altogether. And, as a result, I missed out on a lot of classics.
Eric is a huge fan of classic horror, and he’s been gradually introducing this genre back into my life. What I’ve realized is, now that I’m an adult, I don’t get the nightmares anymore. The movies are still creepy, but I have so much fun with them now, knowing they’re not going to cause me weeks of insomnia.
- John Carpenter’s Halloween
- Alfred Hitchcock’s Psycho
- Invasion of the Body Snatchers (directed by Don Siegel
- Carrie (directed by Brian De Palma)
- John Carpenter’s The Thing
- Rosemary’s Baby (directed by Roman Polanski)
- Suspiria (directed by Dario Argento)
- The Evil Dead (directed by Sam Raimi)
- House (directed by Nobuhiko Obayashi)
- The Shining (directed by Stanley Kubrick)
Pick a few and invite some friends over for a horror movie marathon!
Naturally, no movie marathon is complete without fresh, homemade popcorn. For this year’s movie marathon, I’ve concocted a recipe for Pumpkin Spice Popcorn. Make it from scratch — the way the best popcorn is made!
- 3 tablespoons vegetable or canola oil
- 1/2 cup corn kernels
- 1/4 cup white sugar
- 1/8 cup brown sugar
- 1/2 teaspoon salt
- a pinch each of: cinnamon, ginger, allspice, clove, and nutmeg
Line a baking sheet with parchment paper. You'll pour the popcorn onto this once it's finished popping.
In a small bowl, mix the spices, salt, and sugars together.
Pour the oil into a large saucepan. Drop in a few kernels, cover, and set to medium-high heat.
When you hear one of the kernels pop, the oil is hot. Uncover the pot and add the rest of the kernels and the sugar mixture. Stir quickly to coat the kernels, then re-cover the pot.
Shake the pot occasionally, making sure to set it on the burner every few seconds to maintain the heat. As the popping increases, increase the frequency and vigour of the shaking.
When the popping begins to slow, immediately remove the pan from the heat, uncover, and pour onto the prepared baking sheet. Use the spoon to spread the popcorn evenly on the surface and pick out any burnt pieces and unpopped kernels.
Let the popcorn cool for at least 5 minutes, then enjoy! You can store the popcorn in an airtight container for about a week.