"Look how they massacred my boy!"

I'm not sure whether it will feel padded or propulsive, but I'm interested to see what they do with it. I'm endlessly fascinated by adaptations.

Minor quibble, but it's the accountant that kills himself. The chauffeur lasts longer.

There's actually a lot of meat in the adulthood scenes, though the kids' parts are best. You've got everyone's reactions to Mike's calls, everyone's trips to Derry, the dinner scene, the bit where they all explore town on their own, and the final confrontations with both Henry Bowers and It. If they can work in a…

I'd probably go with Misery or Pet Sematary, which I think is his most frightening.

I've been trying to get a restaurant owning friend to put a pork product on the menu as "Some Pig!" for ages. Something like, "Radiant pork medallions dressed with terrific whole-grain mustard and a side of humble spinach pie."

Only if you've just done battle with a transdimensional evil being.

Like I said, I'm sure there's a better way to do it, but that's the function it serves in the story.

Start at the beginning.

Or, as Fox News calls it, "The White House".

Haven't Garys always been around?

I end up pointing this out in every It related article, but the encounter in the sewer does serve a narrative function. They're lost after their encounter with Pennywise and they need something to bring them together. Eddie leads them out of the sewers immediately afterwards.

The eggs and the pecorino romano are essential. The cream is unnecessary. Extra calories with no marked improvement to the flavor of the dish.

I lent my copy to my brother three years ago and have never gotten it back. I think he's seen it a dozen times.

Agreed on both. I'll occasionally used a pecorino/parmagian mixture but even then I do like a three to one.

I actually like the acridness of burned garlic with certain dishes, used very sparingly.

Yeah, another good trick is to fill the serving bowls with water and throw them in the microwave for a couple minutes, you've just got to be careful of the dish itself.

Bacon's really not that bad as long as it's not smoked. Smoked bacon will ruin the whole dish.

You get the creaminess with none of the extra fat with a little pasta water. The best way to do it is to never drain the pasta. You just transfer it wet to the egg mixture using tongs. Gives the sauce the perfect consistency, also works well with puttanesca.

I imagine a zazie beet having a lot of cayenne on it.