Or perhaps to a puddle. You, Shakespeare in Love, are just about as pretty as a summer’s day but as shallow as a puddle. This movie is like Academy Awards for Dummies. There is no substance here. It’s fake, fake, fake. Or as real as the ridiculous wig Viola De Lesseps (hey, that’s the Countess’s name from a guilty pleasure of mine, Real Housewives of NY) wears to cover-up her fifty pounds of long blond hair as “Thomas Kent.” Don’t get me wrong, Shakespeare in Love is a light, likable movie, the first real comedy to win Best Picture since 1977’s Annie Hall. It’s just that it’s so wrong, and kind of dumb that this feather-headed movie was considered 1998’s best. Sort of insulting, too. Great cast though, a veritable British who’s who of current film stars hamming it up: Joseph Fiennes, Geoffrey Rush, Tom Wilkinson, Simon Callow, Colin Firth, Dame Judi Dench, Imelda Staunton, Rupert Everett, and, of course, little miss faux-Brit herself Gwyneth Paltrow.
This tiny wig covered up this ginormous mane I don’t think so ( I kinda like the mustache, though)
And, yes, the Academy missed honoring a masterpiece this year, Saving Private Ryan. Words, I don’t have them. I don’t even think Shakespeare would’ve had the words.
Eating was sweet sorrow. Glad I made lots, for there’s leftover’s tomorrow:
I found a great book about Elizabethan dining: Shakespeare’s Kitchen. I made the roast chicken with onion stuffing. Nothing easier and better than roast chicken: Actually it’s a capon. A Capon is a rooster (cockerel) whose reproductive organs have been removed at a young age (caponisation).Yum.
- 1 Capon (6 lbs)
- 2 T lemon juice
- salt and fresh pepper
- 1T melted butter
- 2 large Vidalia onions
- 2 T olive oil
- 1/2 cup of red wine
- 3 cups whole-wheat crusty bread
- zest of one lemon
- 1/4 cup orange juice
- 1/2 T five color peppercorns
- 1 cup chicken stock
1. sprinkle the cavity & skin of the bird with the lemon juice and season with salt and pepper. Brush the skin with melted butter.
2. preheat the oven to 400 degrees. Saute the diced onion in the olvie oil for 20 minutes. Raise te heat to high and cook for 2 minutes until golden brow. Add 2 T of the wine and cook unti wine is absorbed. Remove from heat and fold in the bread crumbs, zest, juice and peppercorns. Season with salt and spoon into the capon.
3. Place the capon on a greased roasting pan and bake for 1 hour to 1 and 1/2 hours until leg juices run clear (internal temp should be 180) Baste with juices every 10 minutes for the final 30 minutes.
4. When the chicken is done, as it is resting for a few minutes before carving, degalze the pan with 1/2 cup of wine. Strain through a sieve or chinoisie and return to the pan. Add the stock and cook for 5 minutes until it is reduced to about 1/2 cup. Remove from heat and whisk in the cold butter.
5. Place the capon on a serving platter and serve the sauce in a small side dish.
For dessert we had cakes with strawberries and cream. Now that’s British