Happy Friday, terror aficionados! After a wild week of heart-pounding bulletins, the weekend is here to present an opportunity to kick back, relax, and adhere to a collection of goodies in the spooktacular realm. And while some may be decking the halls and jingling the bells, others still have their plastic pumpkins sat on the center of their office desks and are still continuing with their love for all things spooky.

I love soda the way other people love coffee: It tastes great, I crave it, and I get headaches if I don’t have it. Some people might say I’m “addicted,” and to that I would sigh heavily and then agree with them. While I consider myself a soda connoisseur, cola is not my specialty. I love Coca-Cola, but my experience with other colas is limited. I was excited to sit down and try all these cola-flavored drinks to see if my favorite, Coca-Cola, is really the best, and to find out what other colas are not getting enough credit.

Is this material a mistake? I don't think so. Kids have a healthy interest in bodily functions, and if you don't believe me, ask Captain Mike, who runs a kiddie playland in Sawyer, Mich., and gives away an amazing number of Whoopee Cushions as prizes. Too many adults have a tendency to confuse bad taste with evil influences; it's hard for them to see that the activities in "Doctor Dolittle," while rude and vulgar, are not violent or anti-social.

Holliday Grainger Biography Holliday Grainger is an English screen and stage actress known for her roles in the BAFTA award-winning children’s series Roger and the in the Showtime series The Borgias, in Strike, in the BBC One crime drama The Capture and in Mike Newell’s adaptation of Great Expectations. Grainger’s first acting role in the BBC comedy-drama series All Quiet on the Preston Front was at five years old. Roles in Casualty, Doctors, Dalziel, and Pascoe followed.

Looking for the hottest new dip? Meet lupini bean hummus. For those of you who didn’t grow up with a Greek uncle Mike, lupini beans are a Mediterranean snacking bean. They almost always come jarred and ready to eat, which is good because cooking them is an arduous, week-long task. They can be eaten with the skin on (that’s how I do it), or you can just squeeze the bean between your fingertips and pop it right out of its shell.