Christopher John Reuel Tolkien died on 16 January 2020, at the age of 95, in Draguignan, Var, France.
John Ronald Reuel Tolkien’s third son Christopher passed on an year ago today. He was his father’s literary executor and spent countless hours sorting, deciphering, interpreting, editing and publishing his father’s mountains of unpublished literary output. With him, the person who was most closely connected with and most knowledgeable about his father’s work from an early age on left Middle Earth and sailed into the West. Don’t even know where to start expressing our gratitude… Maybe best to keep it simple:
Rest in Peace, Mr. Tolkien. Thank you for all the work you have done.
In this video, published in 1992, Christopher Tolkien comes alive again. Among others, you will also meet his father again, two of Christopher’s siblings (one of whom is still alive), and well-known scholars interested in the world of J.R.R.T. such as Tom Shippey.
If you are unfamiliar with this delightful opera, just listen to the overture and you will most probably realize that you are, in fact, quite familiar with it after all.
Gioachino Rossini: Il barbiere di Siviglia
Complete performance of Rossini’s “Il barbiere di Siviglia” from Seville’s ‘Teatro de la Maestranza’ in February 2016 in celebration of the 200th Anniversary of this well-known and beloved masterpiece.
Conductor: Giuseppe Finzi
Conte Almaviva: Michele Angelini
Figaro: Davide Luciano
Rosina: Marina Comparato
Don Bartolo: Renato Girolami
Don Basilio: Dmitry Ulyanov
Berta: Susana Cordón
Fiorello: David Lagares
Director: José Luis Castro
The featured images shows the storm scene towards the end of ‘The Barber of Seville‘ in Alexandre-Évariste Fragonard’s (1780-1850) lithographic rendering.
Enjoy this episode of “Connie’s Camp Cooking” and glean various yummy recipes.
Lonnie and Connie from ‘Far North Bushcraft And Survival’ – they are located in Alaska – uploaded a campfire cooking video that we found both entertaining and informative. Yesterday we tried the onion recipe and it turned out very delicious indeed. Her sweet potato bread is next!
For her baked onion, Connie cuts the onion into wedges (as shown in the featured image), puts butter between the wedges and a bouillon cube in the middle, wraps and seals it all with aluminum foil and then just bakes it in the coals. We did the same, but put the onion into the oven together with a bunch of oven potatoes and baked it all for an hour or so at 350ºF.
For the bread, Connie uses equal amounts of flour and cooked sweet potato (or pumpkin) mash and some salt, mixes it together until it can be rolled out or formed into patties, and then fries it in butter in a skillet.
But watch her do it, it’s much better than just reading about it. And note her cobbler recipe that is printed in the video description.