Monday, December 06, 2010

Ah, Midsummer Night's Dream....Jules' spirit enmeshed.

That Shakespeare play has always been my favorite of all his plays....

Bottom: "Let me play the lion too: I will roar, that I will
do any man's heart good to hear me; I will roar,
that I will make the duke say 'Let him roar again,
let him roar again.'



Fairy: Either I mistake your shape and making quite,
Or else you are that shrewd and knavish sprite
Call'd Robin Goodfellow: are not you he
That frights the maidens of the villagery;
Skim milk, and sometimes labour in the quern
And bootless make the breathless housewife churn;
And sometime make the drink to bear no barm;
Mislead night-wanderers, laughing at their harm?
Those that Hobgoblin call you and sweet Puck,
You do their work, and they shall have good luck:
Are not you he?

Helena: Wherefore was I to this keen mockery born?
When at your hands did I deserve this scorn?
Is't not enough, is't not enough, young man,
That I did never, no, nor never can,
Deserve a sweet look from Demetrius' eye,
But you must flout my insufficiency?
Good troth, you do me wrong, good sooth, you do,
In such disdainful manner me to woo.
But fare you well: perforce I must confess
I thought you lord of more true gentleness.
O, that a lady, of one man refused.
Should of another therefore be abused!




Puck: I'll follow you, I'll lead you about a round,
Through bog, through bush, through brake, through brier:
Sometime a horse I'll be, sometime a hound,
A hog, a headless bear, sometime a fire;
And neigh, and bark, and grunt, and roar, and burn,
Like horse, hound, hog, bear, fire, at every turn.

Titania: My Oberon! what visions have I seen!
Methought I was enamour'd of an ass.






Theseus: More strange than true: I never may believe
These antique fables, nor these fairy toys.
Lovers and madmen have such seething brains,
Such shaping fantasies, that apprehend
More than cool reason ever comprehends.
The lunatic, the lover and the poet
Are of imagination all compact:
One sees more devils than vast hell can hold,
That is, the madman: the lover, all as frantic,
Sees Helen's beauty in a brow of Egypt:
The poet's eye, in fine frenzy rolling,
Doth glance from heaven to earth, from earth to heaven;
And as imagination bodies forth
The forms of things unknown, the poet's pen
Turns them to shapes and gives to airy nothing
A local habitation and a name.
Such tricks hath strong imagination,
That if it would but apprehend some joy,
It comprehends some bringer of that joy;
Or in the night, imagining some fear,
How easy is a bush supposed a bear!



Pyramus: "O grim-look'd night! O night with hue so black!
O night, which ever art when day is not!
O night, O night! alack, alack, alack,
I fear my Thisby's promise is forgot!
And thou, O wall, O sweet, O lovely wall,
That stand'st between her father's ground and mine!
Thou wall, O wall, O sweet and lovely wall,
Show me thy chink, to blink through with mine eyne!


and my favorite quotes from the play itself...



Puck: If we shadows have offended,
Think but this, and all is mended,
That you have but slumber'd here
While these visions did appear.
And this weak and idle theme,
No more yielding but a dream,
Gentles, do not reprehend:
if you pardon, we will mend:
And, as I am an honest Puck,
If we have unearned luck
Now to 'scape the serpent's tongue,
We will make amends ere long;
Else the Puck a liar call;
So, good night unto you all.
Give me your hands, if we be friends,
And Robin shall restore amends.






Bless his heart, that Shakespeare had seen into the Otherworld and attempted to show us the world...and methinks..he did it well. Bravo, the poet of comedy and love, the writer of drama and sorrow, the sorcerer of grace and magick, Shakespeare!

Beef and pork recipes tried and loved!


Sloppy Joe Nachos
1 pound ground beef
1 can (15 ½ oz) sloppy joe sauce
1 package (12 oz) tortilla chips
¾ cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce; cook, uncovered for 5 minutes or until heated through.
Arrange tortilla chips on a serving plate. Top with meat mixture and cheese. 6 servings.



Beef-Stuffed Zucchini
4 medium zucchini
1 pound ground beef
½ cup chopped onion
1 egg
¾ cup marinara or spaghetti sauce
¼ cup seasoned bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
1 cup (4 oz) shredded Monterey jack cheese, divided
Additional marinara or spaghetti sauce
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with the sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving ¼ inch shell
Place shells in an ungreased 13x9x2 microwave-safe dish. Turn off microwave turntable setting. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and ½ cup cheese.
Spoon about ¼ cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or zucchinis are tender. Serve with additional marinara sauce. 4 servings.



Apple Juice Pork with Squash and Golden Raisins
4 1-inch-thick boneless pork loin chops
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
½ butternut squash –peeled, seeded and cut into 1-inch pieces
½ cup golden raisins
3 tablespoons chopped fresh sage
Preheat the oven to 250 degrees. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an overproof dish and tent with foil; place in the oven.
Add the remaining 1 tablespoon oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.



Pumpkin and Sausage Penne
¾ cup uncooked penne pasta
2 Italian sausage links, casings removed
½ cup chopped sweet onion
1 garlic clove, minced
1 teaspoon olive oil
1/3 cup white wine or chicken broth
1 bay leaf
¾ cup chicken broth
1/3 cup canned pumpkin
3 teaspoons minced fresh sage, divided
1/8 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons half-and-half cream
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Romano cheese
Cook pasta according to package instructions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
In same skillet, sauté onion and garlic in oil and reserved drippings until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1 ½ teaspoon sage, cinnamon and nutmeg; cook 1 minute longer.
Add the sausage, cream, salt and pepper; heat thoroughly. Drain pasta; place in a serving bowl. Add the mixture; toss to coat. Sprinkle with cheese and remaining sage.