adaptations – Page 17

Two Historically-Inspired Recipes to Accompany PPZ

February 10, 2016April 17, 2022Eppu

Having seen Pride and Prejudice and Zombies last weekend, Regency England is trying to take over my brain. (Braaaain!) Here are two historically-inspired recipes if brains aren’t your favorite dish.

Pea soup

Maria Popova at Brain Pickings shares a recipe for pease soup (pea soup) by Jane Austen’s longtime friend Martha Lloyd. It comes from Dinner with Mr. Darcy by Pen Vogler. Inspired by the food featured in her novels and letters, the cookbook takes recipes from Austen’s period and adapts them for contemporary cooks.

Ingredients and directions

Take two quarts of pease. Boil them to a pulp. Strain them. Put 1/2 lb of butter into a saucepan. Celery, half an onion, and stew them til tender. Then put two anchovies, powdered pepper, salt, mint and parsley (each a small handful) and spinach, and heat of each a small quantity. Half a spoonful of sugar. The soup be boiled as thick as you like it and the whole be ground together, boiled up and dished.

The mint sounds interesting, but anchovies…?! Visit Brain Pickings for Pen’s modern version of Martha Lloyd’s pea soup and two other recipes. Or take a peak at Amazon’s preview, which includes a few photos from the book, among them four recipes.

Cherry bounce

The exact origins of this cherry-infused drink are not known, but it definitely existed towards the end of 18th century, since Martha Washington (1731-1802) had a recipe for it. According to Wikipedia, the village of Frithsden in Hertfordshire claims to have originated it. Since Austen’s Pride and Prejudice is mostly set in Hertfordshire, cherry bounce would make quite a plausible companion to P&P or PPZ.

This recipe is Emily Han’s version, via Design*Sponge:

Ingredients
1 1/2 pounds (680 g) sweet cherries, pitted
4 whole allspice berries
2 whole cloves
1/4 teaspoon ground mace or nutmeg
3/4 cup (144 g) turbinado sugar
1 bottle (750 ml, or 3 1/4 cups) bourbon

Directions

Combine the cherries, allspice, cloves, mace, and sugar in a quart (1 L) jar. Pour the bourbon into the jar, making sure the cherries are submerged. Cap the jar tightly. Store it in a cool, dark place for at least 2 months, shaking occasionally. The longer it infuses, the better it will be. Strain the mixture through a fine-mesh strainer lined with a coffee filter or flour sack cloth, gently pressing on the cherries with the back of a spoon to squeeze out all the liquid. Discard the cherries, or reserve them for another use. Bottle and store in a cool, dark place for up to 1 year. Yields about 3 1/2 cups (823 ml).

A commenter in the Design*Sponge post suggested trying the discarded cherries on ice cream. That does sound yummy! Visit Design*Sponge for another historically-inspired drink recipe by Emily.

Images: Yellow pea soup by A. Charlotte Riley (CC BY-NC-ND 2.0). Cherries by Eppu Jensen

Geeks eat, too! Second Breakfast is an occasional feature in which we talk about food with geeky connections and maybe make some of our own. Yum!

Oh the Weather Outside Is…

February 5, 2016February 5, 2016Eppu

…frightful perfect for baking BB-8 gingerbread! This baking project by bokkototto on Imgur is very impressive.

Imgur bokkototto How to bake a droid — How to bake a droid by bokkototto on Imgur

(We got a good 7 inches of snow. The white fluffiness looks lovely, but it definitely turned my thoughts towards roasting your toes by a fire with a steaming mug of hot chocolate and something yummy to nibble on. After 3 rounds of shoveling the heavy wet stuff, however, I have no energy left for epic gingerbread builds. [So out of snow-shoveling-shape!] I’ll just admire the hard work of others.)

Geeks eat, too! Second Breakfast is an occasional feature in which we talk about food with geeky connections and maybe make some of our own. Yum!

Bloody Lovely: Pride and Prejudice and Zombies

February 4, 2016February 1, 2016Eppu1 Comment

Pride and Prejudice and Zombies opens tomorrow!

Now, I don’t typically go for horror or zombies, but I’m actually looking forward to this one: the trailers and clips make PPZ look kick-ass. Check ’em out:

Pride and Prejudice and Zombies | official trailer #1 US (2016) Lily James Matt Smith via moviemaniacsDE

“My daughters were trained for battle, sir, not the kitchen.” – Mr. Bennet

Pride and Prejudice and Zombies Official Trailer #1 (2016) – Lily James Horror Movie HD via Movieclips Trailers

(There seems to be a bit of perv cam action going on. I hope this is as much as there is.)

I know nothing of the 2009 novel by Seth Grahame-Smith, but I do love some of the movie adaptation’s stars: Lily James as Elizabeth Bennet (James is no stranger to elegance based on her work in Downton Abbey) and Matt Smith (of the 11th Doctor fame) as Mr. Collins, and, finally, Charles Dance and Lena Headey (most lately, in genre interest, of the Game of Thrones excellence) as Mr. Bennet and Lady Catherine de Bourgh.

Pride and Prejudice and Zombies Movie Clip – Admire via Sony Pictures Entertainment

“I do not know what I admire more, Elizabeth Bennet, your skill as a warrior or your resolve as a woman.” – Lady Catherine de Bourgh

Pride and Prejudice and Zombies – Bloody Good Sneak Peek via Sony Pictures Entertainment

Ugh, pretty gruesome. Then again, it is a truth universally acknowledged, that to see and enjoy Pride and Prejudice and Zombies, one must be in a suitable frame of mind.

There will be murder and mayhem, surely…

Pride and Prejudice and Zombies Movie Clip – Enviable Talent via Sony Pictures Entertainment

…aaand apparently everything ends in a double wedding:

Seems like a combination of very silly and very kick-ass – “hopefully magnificently so,” to quote husband. 🙂

Images: Poster via IMDB. Bennet sisters by CTMG Inc. via Showbizjunkies. Double wedding by Jay Maidment via Entertainment Weekly.

In the Seen on Screen occasional feature, we discuss movies and television shows of interest.

The Kindness of Sherlock Holmes

February 4, 2016March 13, 2016Erik15 Comments

It’s a good time to be a Sherlock Holmes fan. There are now plenty of adaptations to choose from. There’s the BBC’s Sherlock if you like visual inventiveness and whip-crack dialogue. For a more traditional procedural that does interesting things with characters, there’s CBS’s Elementary. For Hollywood thrills you can go back a few years to the films starring Robert Downey Jr. as the great detective. For series in the Holmesian spirit without the same characters there’s the medical drama House or the mystery/comedy Psych.

However the setting may change, there are some key elements of Sherlock Holmes’s character that remain the same: the keen powers of observation and deduction, the cycles of intense focus on a problem and lethargic dissipation, the antisocial habits that make him near impossible to live with.

Oh, and Sherlock Holmes is a total jerk-ass.

The standard interpretation of Holmes in modern media is that he is an asshole with no patience for anyone else, either because he’s not neurotypical in some fashion or because he just can’t be bothered to care about anything so pedestrian as decent manners. He gets away with it because he’s just so brilliant.

Well, lately I’ve been rereading the original Sherlock Holmes stories by Conan Doyle, something I’ve been meaning to do for years. I’ve gotten very used to the modern Holmes, so I was surprised to rediscover that the original Holmes wasn’t like that at all. In fact, Conan Doyle’s Holmes is compassionate and generous.

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A Star Wars Upcycle Project: BB-8 Bag

January 27, 2016October 26, 2025Eppu4 Comments

At the end of last year, I wanted to make myself something fun. Since the new Star Wars release date was coming up, that something turned out to be a BB-8 bag.

I used an old pair of pants and various fabric scraps to make it, so the materials were completely free. The bag took me a few nights to make – combining all of those little pieces adds up surprisingly fast. The most time-consuming part for me, though, was deciding on the droid design.

Here’s a quick how-to in pictures:

1 of 4: Deciding on the droid design and cutting as large piece as possible from one pant leg.
2 of 4: Adding stripes and pieces of fabric to the outside to suggest pieces of the droid.
3 of 4: Making box corners, adding an edge binding strip to the top, and adding an inner pocket.
4 of 4: Finished bag.

Not bad for a little fur ball zero dollars! 🙂 If I were to make another, though, I’d probably try a different droid design and fiddle with the inner pocket so that it has more compartments.

Images by Eppu Jensen

This post has been edited.

In Making Stuff occasional feature, we share fun arts and crafts done by us and our fellow geeks and nerds.

Making A Long-Expected Party

January 21, 2016February 27, 2016Erik

Here’s a look at how we made yesterday’s A Long-Expected Party.

The menu

Potato and cream soup
Roast pork with apples, root vegetables, and ginger gravy
Roasted asparagus
Stuffed pears
Red wine

As Elves love song and Dwarves love the gems of the earth, so Hobbits love their food. We know more about Hobbit food than about the cuisine of any other culture on Middle Earth, so it is a surprise to find that in the description of the festivities for Bilbo Baggins’s 111th birthday, we learn nothing about what was actually on the table. (Though clearly there was plenty of it, whatever it was.) That means that for our very first Middle Earth dinner, we have to use a little imagination. Fortunately, there’s a lot to go on.

Since this is a party of special magnificence (with supplies brought in all the way from Dale), I’ve tried to make a combination of typical Hobbit fare with a few special or exotic twists.

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Dining in Middle Earth: A Long-Expected Party

January 20, 2016February 27, 2016Eppu

“When every guest had been welcomed and was finally inside the gate, there were songs, dances, music, games, and, of course, food and drink. There were three official meals: lunch, tea, and dinner (or supper). But lunch and tea were marked chiefly by the fact that at those times all the guests were sitting down and eating together. At other times there were merely lots of people eating and drinking – continuously from elevenses until six-thirty, when the fireworks started.”

Our version of Bilbo Baggins’s party of special magnificence begins with an appetizer of potato and cream soup, followed by roast pork and root vegetables served with ginger gravy and asparagus on the side. It ends in dessert, with baked stuffed pears. (Of course, in proper Hobbit fashion, you may start and end with whatever you like.) A glass of red wine washes it all down.

Our imagined table comes with a variety of kitchenware styles. Glass and green glazed crockery complement basic redware pottery. There are wood and metal utensils, including a fork and silver soup spoon. The colors green and yellow were pulled from the general description of Hobbits’ preferences. A potted plant and candles finish off the table setting.

Check out what’s it about in the introduction, or read the how-to!

Images by Eppu Jensen

Geeks eat, too! Second Breakfast is an occasional feature in which we talk about food with geeky connections and maybe make some of our own. Yum!

New Beowulf Adaptation: Return to the Shieldlands

January 13, 2016October 15, 2022Eppu

ITV Studios is producing a new Beowulf adaptation. Named Beowulf: Return to the Shieldlands, the mini-series puts a modern spin on one of the oldest poems in Old English. According to Esquire Network:

“Based on the complex protagonist of a classic poem written between the eighth and tenth century, Beowulf takes place in a mythological place, The Shieldlands, and challenges the notions of good and evil, heroes and villains, and the rule of law against one’s moral code. The drama stars Kieran Bew (DA VINCI’S DEMONS), in the lead role Beowulf; multi-award- winning actor William Hurt (DAMAGES); acclaimed actress Joanne Whalley (WOLF HALL); Ed Speleers (DOWNTON ABBEY) and David Ajala (BLACK BOX).”

IMDB Beowulf Return to the Shieldlands — Beowulf: Return to the Shieldlands, *ITV* via IMDB

Beowulf: RttS started airing in U.K early January 2016, and Esquire Network is bringing it to U.S. January 23. Location work for the production was shot in the north east of England, in county Durham and Northumberland; 13 episodes have been produced so far. The show has a very perfunctory Instagram account and a more active Facebook page. There’s also a behind the scenes piece with live action clips:

Beowulf Behind The Scenes The World Revealed with Kieran Bew and Ed Speleers via Esquire Network

Beowulf: RttS definitely holds some promise. Apart from being inspired by Actual History(TM) and Anglo-Saxons / Old English to boot, it sounds like there’s some gender-bending (International Business Times reports a “new female thane”); in addition, photos include not just white men among the cast (see MedievalPOC and Farawaysite.com).

IMDB Beowulf Return to the Shieldlands2 — Beowulf: Return to the Shieldlands, ITV via IMDB

While I’m excited about the recent resurgence of genre films and tv productions in general, I’m discouraged by the apparent lack of quality control that comes with trying to ride the trend to make a quick buck. (Vikings, The Mortal Instruments: City of Bones, or 2015 Fantastic Four, anyone?)

Sadly, it sounds like Beowulf: RttS might be one of them: according to U.K news site Metro, viewers criticize the series for its “unconvincing CGI, stilted dialogue and unrealistic action sequences” and as “a blatant rip-off ” of Game of Thrones. I can add to the list some decidedly silly costuming and a peculiar combination of plausible and fanciful in the sets and props. I’m torn whether to give it a shot or not – on one hand, it’s based on Beowulf, for crying out loud; on the other, WTF is going on with the design!?

In the Seen on Screen occasional feature, we discuss movies and television shows of interest.

Dining in Middle Earth

January 13, 2016December 15, 2016Erik

“As for the Hobbits of the Shire, with whom these tales are concerned, in the days of their peace and prosperity they were a merry folk… with mouths apt to laughter, and to eating and drinking. And laugh they did, and eat, and drink, often and heartily, being fond of simple jests at all times, and of six meals a day (when they could get them).”

So Tolkien introduces us to his Hobbits, lovers of good food and good company. There is plenty of eating and drinking in The Lord of the Rings, from humble Hobbit fare to Elven delicacies, from the foraged meals of rangers in the wild to the feasts of great kings.

In 2016, we’re taking up a project to eat our way through The Lord of the Rings. Every month, we’ll prepare and present a dinner inspired by foods from the novel, working our way through the story from Bilbo’s 111th birthday party to Frodo’s return to the Shire. Along the way, there are some meals that Tolkien describes in such detail that we can read the menu straight from the page. In other places, he offers only tantalizing hints that require us to engage in gastronomical-literary archaeology to fill a table.

We’re doing our best to stay true to the novel in the project, so where Tolkien gives us a clear idea of what the characters eat, we stick to it. When we have to figure something out on our own, we use clues from The Lord of the Rings and The Hobbit and ideas from historical cookery to guide us.

We’ll share the results of our work with you around the middle of the month. A post introducing the month’s meal and showing the results of our labors will come out on a Wednesday. The following day, we’ll offer a behind-the-scenes view of how we researched the food, decided on a menu, prepared the dishes, and designed the setting, complete with recipes you can try for yourselves. We’ll collect links to all the entries on this post, so you can always come back here to get caught up, or check the dining in Middle Earth tag to find them all.

A note on the behind-the-scenes posts: we’ll be referencing passages from the book and since there are many different editions of the text with different paginations, we’re using the book and chapter divisions given in Tolkien’s table of contents. For example, the first half of The Fellowship of the Ring is identified as Book 1. In that book, chapter 4 is “A Short Cut to Mushrooms,” so we reference that chapter as (1.4); we reference Hobbit chapters with (H).

January: A Long-Expected Party / Making A Long-Expected Party

February: A Farewell Feast in Bag End / Making A Farewell Feast in Bag End

March: Supper at the Prancing Pony / Making Supper at the Prancing Pony

April: Food in the Wild / Making Food in the Wild

May: In the House of Elrond / Making In the House of Elrond

June: Dinner with Durin’s Folk / Making Dinner with Durin’s Folk

July: Of Herbs and Stewed Rabbit / Making Herbs and Stewed Rabbit

August: Rangers’ Rations / Making Rangers’ Rations

September: The Courtesy of the Golden Hall / Making The Courtesy of the Golden Hall

October: Flotsam and Jetsam / Making Flotsam and Jetsam

November: The Return of the King / Making the Return of the King

December: A Proper 1420 / Making a Proper 1420

Image by Eppu Jensen

Geeks eat, too! Second Breakfast is an occasional feature in which we talk about food with geeky connections and maybe make some of our own. Yum!

The Abominable Sherlock

January 6, 2016February 1, 2016Eppu

We saw The Abominable Bride on the big screen yesterday, a few days after Europe. (It aired in UK on January 01, 2016.) Unfortunately, I got barely any sleep last night, so these preliminary thoughts are probably very ramble-y and incoherent, but here we go.

And note: SPOILER ALERT. I will also assume that you’ve seen all the preceding seasons and TAB itself.

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