Lifestyle
Frankenstein is the monster (movie) Guillermo del Toro was born to bring to life
Oscar Isaac as Victor Frankenstein in Frankenstein.
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Guillermo del Toro has made several monster movies of a particular bent — soulful, swoony, feverish films about grotesque-looking creatures who prove themselves more deeply human than the humans who reject them. Hellboy (2004) was a half-demon with a full heart. The Amphibian Man in The Shape of Water (2017) was an emo f-boy with gill slits. Even the titular marionette in Guillermo del Toro’s Pinocchio (2022) was such a mensch that he earned the right to trade in his knotty pine physiognomy for a flesh bag.
Soulful, swoony, feverish, with a narrative that stacks the emotional deck in favor of the hideous outcast — I mean, that’s pretty much the jacket copy you’d find on any volume of Mary Shelley’s 1818 novel Frankenstein, right?
Which is why this seems like the perfect match between story and muse; certainly del Toro’s been talking about making his own version of the tale for decades, calling it his “lifelong dream.”
That dream is now realized, and while the resulting film captures the tone and spirit of the original novel in all its breathless zeal and hie-me-to-yon-fainting-couch deliriousness, the many narrative tweaks del Toro has made — some of which work, some of which don’t — ensure that you’d never mistake his Frankenstein for anyone else’s.
A monster matriculates
Boris Karloff in his role as the monster of Frankenstein.
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It’s light-years away, for example, from James Whale’s iconic 1931 version, which surgically implanted Boris Karloff’s lumbering, flat-topped, bolt-necked monster into the culture. Because while Whale was faithful to the bones (heh) of the novel, Karloff’s Creature never grew, intellectually or aesthetically. Maybe Whale was worried doing so would rob the monster of its primal power to clomp its way into his audience’s nightmares.
The book’s Creature, on the other hand, puts itself through a kind of hilarious autodidactical speed run, devouring Plutarch’s Lives and The Sorrows of Young Werther and, famously, Paradise Lost. Which is why you get the following disconnect:
Book Creature: “I ought to be thy Adam; but I am rather the fallen angel, whom thou drivest from joy for no misdeed.”
Karloff’s Creature: “FIRE BAD.”
There’s a lot more of book Creature in del Toro’s Frankenstein, which is good, because his monster inhabits the (literally, in this case) sculpted frame and brooding gaze of Jacob Elordi. For roughly half of his time onscreen, Elordi’s more or less in “FIRE BAD” mode, stumbling around in yellowish strips of cloth that, intentionally or not (but let’s face it, probably intentionally) evoke the gold lamé speedo sported by his Rocky Horror Picture Show analog.
Jacob Elordi as The Creature in Frankenstein.
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Ken Woroner/Netflix
But before long the Creature installs that all-important upgrade: He secretly observes the daily life of a loving family, befriends their kindly blind patriarch (David Bradley) and avails himself of their reading matter. Elordi makes his Creature 2.0 just as compelling as the launch version; now outfitted with the full complement of human-emotion DLC (rage, yes — but also gratitude, empathy, sorrow and regret), he sets out to confront Victor (Oscar Isaac), his preening, arrogant brat of a creator.
This is all straight from Shelley’s novel, of course — it’s just inflected by del Toro’s maximalist, heart-affixed-firmly-to-the-sleeve sensibility, which extends to absolutely everything onscreen. The production design goes gratifyingly hard, featuring drawing rooms so huge their walls vanish into shadow, landscapes so vast they swallow the characters — and the buildings they occupy.
Victor’s lonely tower — the site of the Creature’s birth — is a gargoyle-festooned ruin atop a cliff so open to the elements that its rooms and staircases are piled with leaves and other bits of decaying organic matter. Its tiled floors feature yawning pits like frozen whirlpools, foreboding but strangely beautiful.
Spare parts
But del Toro’s spin on the material goes beyond its look and feel – he’s made several changes to the story that leave you wondering what narrative work they are actually doing, besides adding needless complications to justify the film’s two-and-half-hour running time.
He devotes a lot of attention — far more than the book does — to the life of young Frankenstein (heh), played by Christian Convery. Charles Dance adds yet another “stern father” performance to an IMDB page teeming with them, as Victor’s demanding dad, and their frosty, lightly sadistic relationship is clearly meant to foreshadow the one Victor will have with his Creature. I couldn’t help but be reminded of Tim Burton’s Charlie and the Chocolate Factory, and its mystifying determination to explain to us that Wonka only became the candymaker he did because his father was … a dentist.
The film also introduces Christoph Waltz as Harlander, a mysterious figure who acts as Victor’s financial patron. The character ostensibly exists to contrast Victor’s scientific zeal to the greedy drive of capitalism, but I can’t shake the conviction that he could easily lift out of the film without leaving a hole.
A subplot involving Mia Goth’s Elizabeth represents another significant alteration that’s puzzling at first — why make Elizabeth the fiancée of Victor’s brother William (Felix Kammerer) instead of just making her Victor’s fiancée, as she is in the book?
The answer lies in the largest and most essential change that del Toro is making to the story here, which is to turn Victor into even more of a jerk — and, by extension, to cast the Creature as even more sympathetic.
It’s there in Isaac’s bluff, snotty, snooty take on Victor, who’s forever declaring his genius to anyone in earshot. It’s there in his snarling disgust at Elordi’s poor, chained up Creature. And it’s there in Victor’s not-remotely-sly attempts to seduce his own brother’s fiancée.
Elizabeth, for her part, is totally on board with del Toro’s efforts to get us on the Creature’s side; Goth shows us a young woman smart and self-possessed enough to recognize that underneath all the sutures and skin grafts, it’s still Jacob Freaking Elordi we’re talking about, here, people.
Del Toro doesn’t stop there — he also elides book-Creature’s most unsavory aspects and actions to highlight his version’s wet-eyed soulfulness and further cement its status as a blameless thing grievously wronged by the world in general, and by Victor in particular. It’s a marked adjustment from the novel, yes — but one that seems inevitable, given del Toro’s body of work, and his resolute need to portray the outsider as hero.
He’s never been subtle about this, and he’s not here either: At one point a character regards Victor. “You are the monster,” they tell him.
I cannot hope to convey, reader, just how wildly unnecessary that line is, given literally everything about the film we’ve been watching up to that point. It’s del Toro gilding a lily that he’s already spent more than two hours painstakingly crafting out of pure, 24-carat gold.
And yet it works, for him, and for his movie. Del Toro couldn’t possibly do anything less, and, given how perfectly suited he is to tell this story in this particular way, you wouldn’t want him to.
This piece also appeared in NPR’s Pop Culture Happy Hour newsletter. Sign up for the newsletter so you don’t miss the next one, plus get weekly recommendations about what’s making us happy.
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Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
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On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
Who’s Alzo This Time
Pool Problems; Don’t Forget to Hydrate; The Rise of Hot Podium Guy
Panel Questions
TSA Gets A Dressing Down
Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
Limericks
Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
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Predictions
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