I'm going to watch Jupiter Ascending. Even if the plot reeks, by all accounts the visuals are gorgeous, and it's a night out with a friend.
We're experimenting with swapping canola and light olive oil for the coconut oil in our homemade chocolates. The first hit of olive oil is great, with a mildly bitter finish. Canola is pleasant but light. When chilled they are very alike, but they won't set up like coconut oil. They are soft, even when frozen, and would make great truffle filling.
It was also a nice reminder of why sorbet benefits from oil. I had a yummy rhubarb sorbet yesterday that was wonderfully smooth and refreshing.