Well, here we are – rapidly approaching the final season of my favorite TV show. HBO has released some teasers and such.
So I thought I might make some predictions for what we might see in the final season of the show, and specifically, who I think will live and who will die.
Continue reading “Some Predictions for GoT Season 8”
So while there was a lot I liked in this episode, there was also some stuff that I didn’t like. But first, a few things that were guessed correctly.
Continue reading “Not quite what I was suspecting in S7E2, but still good”
So after many years of wanting to throw a GoT theme party, we are finally going to have one – complete with costumes. The occasion is, of course, the premiere of Season 7 on the 16th of this month. I am going to be preparing a dinner of some sort based on A Feast of Ice and Fire and maybe a few other recipes from the Inn at the Crossroads site. Hopefully this will be the first of many.
So anyway… I have had Game of Thrones on the brain lately and have been thinking about what we might expect in Season 7 (and maybe Season 8).
Continue reading “We’re having a Season 7 Premiere party! (And other Season 7 things.)”
I have been wanting to make a Dornish meal for some time, and now that I have had a long weekend home to help Kelly as she recovers from her surgery I have had some time to make it. So here is my traditional Dornish meal of dates, cheese, olives, chickpea paste, and flatbread. And wine, of course.
Continue reading “A good Dornish meal to honor the Red Viper”
I have been thinking a lot about what I am going to make for my planned Dornish meal to honor the late Prince Oberyn Martell. I haven’t tried doing any Dornish stuff yet, and I wanted to try since it all sounds so tasty. Originally I wanted to do something before the big showdown with the Mountain. The perfect time has passed, I know, but I just didn’t have time to do it last weekend with all the server surgery.
The Red Viper also got me thinking about wine. Especially those magnificent Dornish wines that get mentioned so frequently in the books.
Continue reading “A quick note on wine in ASOIAF/GoT”
We’ve showed you the books, the jewelry, and the metal-ware. Now it’s time for everything else. It’s amazing how much great stuff we got that was SO inexpensive. It’s also amazing that we’re going to be able to fit it all in 3 posts.
Continue reading “Brimfield 2014 – The Loot – Part 2”
Well, I did it. I made my own version of the famous (or possibly infamous) Manderly pie from A Dance With Dragons. The recipe from Inn at the Crossroads sounded absolutely delicious, and I couldn’t wait to try making it.
I succeeded, but at what a price.
Continue reading ““The best [pork] pie you have ever tasted””
A recording of J. R. R. Tolkien made at a “Hobbit Dinner” in the Netherlands in 1958 is going to be remastered and released later this year.
Wow. Just… wow.
I love the idea of Tolkien himself attending a feast inspired by his own writings. Makes me think of how Sariann and Chelsea did something similar with GRRM when he came to Boston for his book tour. I also love that Tolkien was apparently delighted by the whole thing and really enjoyed himself (as did GRRM). As a huge fan of Tolkien and GRRM and of creating food inspired by fantasy books, I can hardly wait to hear the whole recording.
It also makes me a little sad that I never had the opportunity to meet Tolkien, this warm, brilliant, remarkable man, before he passed away. I was only a toddler when he died. But I am hopeful for the opportunity that perhaps one day I will have the chance to meet George R.R. Martin. Maybe on his book tour for The Winds of Winter.
This week has become one snow event after another, and we are starting to actually run out of places to put the snow when we shovel. There are really only two piles: the big one on the other side of our trash and recycling bins, between them and the neighbor’s fence; and the small one in this little corner between the steps and the house, where there is a stump I want dead anyway. So the little pile is getting close to its maximum practical size, and the other one has reached the height of the bushes. And trying to chip away all the melted, compacted snow that had refrozen as ice all over the walk and steps took almost an hour of hard work. Thirty degrees outside and I was sweating.
Continue reading “More medieval cooking on a snowy winter’s eve”