Shakespeare quotations

Advice to a Son leaving Home             

  Give thy thoughts no tongue,

Nor any unproportioned thought his act

Be thou familiar, but by no means vulgar.

The friends thou hast, and their adoption tried

Grapple them to thy soul with hooks of steel;

But do not dull thy palm with entertainment

Of each new-hatched, unfledged comrade. Beware

Of entrance to a quarrel: but, being in,

Bear it, that the opposer may beware of thee.

Give every man thine ear, but few thy voice:

Take each man's censure, but reserve thy judgment.

Costly thy habit as thy purse can buy,

But not expressed in fancy: rich, not gaudy:

For the apparel oft proclaims the man;

And they in France, of the best rank and station,

Are most select and generous, chief in that.

Neither a borrower, nor a lender be:

For loan oft loses both itself and friend;

And borrowing dulls the edge of husbandry.

This above all.- To thine ownself be true;

And it must follow, as the night the day,

                              Thou canst not then be false to any man.

                                                                                                                                    Hamlet- I.3.

Historical Favorite Foods in America: 1777 (American Girl Felicity)

Favorite Foods                                                        

(From  Felicity's Cook Book. I modified these recipes )



                                                               Beefsteak Pie

Ingredients

Two pastry piecrusts for 9-inch pie pan
1-to-2 pound beef rump roast
Salt and pepper
1 tablespoon cooking oil
2 tablespoons flour
4 tablespoons water
2 cups beef broth
1 teaspoon dried parsley
1/8 teaspoon marjoram
1/8 savory
1/8 thyme
2 tablespoons butter


1. Line the bottom of the pie pan with 1 of the piecrusts. Slice the rump roast into small, then steaks about 1/4 inch thick. Put the steaks on a cutting board and pound them with a rolling pin until they are tender. Sprinkle the steaks with salt and pepper.

2.  Heat the cooking oil in the skillet over medium heat. Put the steaks into the skillet and turn them over several times to brown them on both sides. Put the steaks into the pie pan, and set it aside. Preheat the oven to 400. Measure the flour and water into the bowl and stir with the fork to make a smooth paste.

3. Measure the beef broth into the skillet and heat in until it boils. To make a gravy, stir the flour paste slowly into the broth with a wooden spoon. When the gravy is thick, turn down the heat and let the gravy simmer for 3 minutes.

4. Sprinkle salt and pepper over the gravy and stir. Then, pour the gravy over the steaks in the pie pan. Sprinkle parsley, marjoram, savory and thyme over the steaks and gravy. Cut the butter into small pieces and dot the top of the pie with butter.

5. Cover the pie with the other piecrust. Press the edges of the bottom and top crusts together to seal them. Cut six small slits in the top of the piecrust. (If you wish, you can use cookie cutters to make a design on the top piecrust for decoration.) Bake the pie for 50 minutes, or until the crust is golden brown.


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                                                    Baked Pumpkin Pudding

Ingredients

4 eggs

1-pound can of pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 cup molasses
1 cup milk
Butter or shortening to grease casserole dish


1. Preheat the oven to 350. Crack the eggs into the large mixing bowl. Beat them with the fork until they are lightly yellow. Add the canned pumpkin to the eggs and mix well with the wooden spoon. Measure the cinnamon, ginger and allspice into the mixing bowl. Add the molasses and milk. Stir well.

2. Grease the casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish. Bake the pudding for 1 hour.


                                                        *****************
                                                              Raspberry Flummery

Ingredients

3 cups raspberries
3/4 cup cold water
1 cup sugar
1/2 teaspoon salt
6 tablespoons cornstarch


1. Put the raspberries into the colander and rinse them under cold running water. Measure the water into the saucepan. Add the berries. Turn the heat to medium high. Cover the saucepan and cook the berries about 10 minutes, or until they are soft. Stir them once or twice while they cook.

2. While the berries are cooking, measure the sugar, salt and cornstarch into the bowl and stir them with a fork. Slowly add the sugar mixture to the cooked berries and stir. Turn the heat to low and cook the mixture for another 10 minutes, or until it becomes thick. Chill the flummery in the refrigerator.


                                                          ***************
                                                              Almond Tarts


Ingredients

Pastry:

3/4 cups flour
6 tablespoons butter
1 egg
1 tablespoon cream
Extra flour for rolling out dough

Filling:

1/2 cup butter
1 lemon
1 cup ground almonds
1 tablespoon orange juice
3 eggs
1/2 cup sugar


1. To make the pastry dough, measure the flour and butter into the medium mixing bowl. Use the pastry cutter or fork to blend them until the mixture is crumbly. Crack the eggs into the bowl. Add the cream and stir to form a smooth dough. Chill the pastry dough for 15 to 30 minutes in the refrigerator. While the dough is chilling, preheat the oven to 325.

2. To make the filling, melt the butter in the saucepan over low heat. Grate the outer, yellow part of the lemon peel. Measure 1 tablespoon of grated lemon peel into the large mixing bowl. Add the melted butter, ground almonds, orange juice, eggs and sugar. Mix well, then set the bowl aside. Remove the pastry dough from the refrigerator. Divide it into 12 pieces. Shape each piece into a ball.

3. On a floured cutting board, roll out each ball into a thin circle, about 1/4 inch thick. Fit each circle into a cup in the muffin pan. Pat the sides to make them fit like a tiny pie crust. Put 2 tablespoons of filling into each muffin cup. Divide any remaining filling evenly among the cups. Bake the almond tarts for 40 minutes, or until a knife inserted in the center comes out clean.


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                                                               Queen Cakes


Ingredients

Shortening or butter to grease pan
Flour to coat greased pan
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons rose water
1/4 teaspoon mace
1/4 salt
1 cup flour
1 tablespoon flour
1/4 cup currants


1. Preheat the oven to 325. Grease the muffin pan with shortening or butter. Then sprinkle flour over each muffin cup. Tap the pan so the flour coats each cup completely. Put the softened butter into the mixing bowl and add the sugar. Press the butter and sugar together against the side of the bowl until they are creamy. Crack the eggs into the mixing bowl 1 at a time. Beat the mixture after adding each egg.

2. Add the rose water, mace, and salt. Beat well. Add 1 cup of flour to the mixture, 1/4 cup at a time. Each time you add flour, beat the mixture until you have a smooth batter. Put 1 tablespoon of flour into the small bowl. Add the currants and stir to coat them with flour. Then stir the currants into the batter. Spoon 1 tablespoon of batter into each muffin cup. Divide any remaining batter evenly among the cups. Bake the queen cakes for 40 minutes, or until they are golden brown.

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                                                                Spiced Nuts

Ingredients

Shortening or butter to grease cookie sheets
1 cup sugar
4 tablespoons cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup pecans
1 cup almonds


1. Preheat the oven to 300. Grease the cookie sheets with shortening or butter. Measure the sugar, cinnamon, and nutmeg into 1 of the small bowls and mix them. Separate the egg whites into the other small bowl, and beat them with the fork. Then stir a few nuts into the egg whites. Take the nuts and roll them into the sugar mixture, and place them on the cookie sheets.

2. Prepare the rest of the nuts in the same way. Bake the spiced nuts for 20 minutes. Let them cool, and then serve them in a nut or candy dish

Historical Dinners in America: 1777 (American Girl Felicity)

( From Felicity's Cook Book. I modified these recipes.)

Dinner

                                                         Chicken Pudding

Ingredients

2 tablespoons butter
2 pounds boneless, skinless chicken breasts
2 cups water
1 teaspoon salt
Shortening or butter to grease casserole dish
1 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
3 tablespoons butter
3 eggs
1 1/2 cups milk


1. Melt 2 tablespoons of butter in the skillet over medium heat. Add the chicken breasts to the skillet. Turn the pieces with tongs until they are browned on both sides. Measure the water and 1 teaspoon of salt into the skillet. When the water boils, turn down the heat until the water simmers. Cover the skillet and cook the chicken for 1/2 hour. Grease the casserole dish with shortening or butter. Use tongs to put the cooked chicken breasts into the casserole. Preheat the oven to 375.

2. To make the batter for the chicken pudding, put the flour, salt, and baking soda in the small mixing bowl and stir them until they are well blended. Melt 3 tablespoons of batter in the small saucepan over low heat. Crack the eggs into the large mixing bowl and beat them together with the milk. Stir the melted butter into the eggs and milk. Add the flour mixture to the liquid mixture. Beat this batter until it is smooth. Pour the batter over the chicken breasts in the casserole dish. Bake the chicken pudding for about 40 minutes, until the batter puffs up and turns golden brown.


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                                                                      Veal Balls

Ingredients

1 pound ground veal
A few sprigs of fresh parsley
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon pepper
1/8 teaspoon ground cloves
1 egg
2 tablespoons butter

1. Put the ground veal into the mixing bowl. Wash the parsley and pull off several leaves and cut them into small pieces. Add the parsley, minced onion, salt, thyme, pepper, and ground cloves to the veal. Crack the egg into the mixing bowl. Mix all the ingredients with washed hands, or use a wooden spoon. Shape the meat mixture into 1-inch balls (about 24) and put them on a plate.

2. Melt the butter in the skillet over medium-low heat. Tilt the skillet to coat the bottom of the pan evenly with butter. Use the wooden spoon to move the veal balls from the plate to the skillet.
Cook the veal balls for 30 minutes. Stir them several times while they cook to brown the meat on all sides, and when done, move them to a serving plate.

                                              ****************************

                                                  Sweet Potatoes and Apples


Ingredients

5 sweet potatoes
3 large apples
Shortening or butter to grease casserole dish
2 tablespoons butter
3/4 cup maple syrup


1. Preheat the oven to 350. Wash the sweet potatoes and pierce them several times with a fork. Put them on the cookie sheet and bake them on the center oven rack for about 1 hour, or until a fork pierces them easily.Once the potatoes are done, remove them from the oven and let them cool. Cut each apple into 4 sections.  Remove the core from each section and cut off the skin. Then cut the apple sections into thin slices.

2. Use the paring knife to pull the skins off the cooked sweet potatoes. Cut the potatoes into 1/2-in slices. Grease the casserole dish with shortening or butter. Use the half of the sweet potato slices to cover the bottom of the casserole. Put half the apple slices on top of the potatoes.
 Use the rest of the sweet potatoes to make the next layer. Then add the rest of the apples. Cut the 2 tablespoons of butter into small pieces and place them on top of the apples. Pour the maple syrup over the top.  Cover the casserole and bake the sweet potatoes and apples in the oven for 30 minutes.

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                                                            Sally Lunn Bread


Ingredients

3/4 cup milk
1/4 cup warm water
1 package active dry yeast
6 tablespoons butter, softened
3 tablespoons sugar
2 eggs
3 cups flour
1 1/4 teaspoons salt
Shortening or butter to grease the pan


1. Measure the milk into the small saucepan and warm it over medium-low heat. Measure the warm water into the small bowl, then add the yeast and stir. Then stir in the warm milk. Measure the butter and sugar into the large mixing bowl. Stir them until they are creamy.
 Crack 1 egg into the large mixing bowl and beat the mixture. Add the second egg and beat the mixture again. Stir the flour and salt together in the medium mixing bowl.
 Stir about 1 cup of the flour mixture into the butter and sugar mixture. Then stir in about 1/3 of the yeast mixture. Add more flour and beat the mixture. Then add more yeast and beat the mixture again. Continue adding yeast and flour in this way, beating the batter until it is smooth.

2. Cover the large mixing bowl with plastic wrap and a clean towel and let the batter rise in a warm place for 1 hour. When the batter has doubled in size, remove the coverings. Stir the batter quickly to take out the air. Grease the tube pan or round casserole dish with shortening or butter. Pour the batter into the baking pan. Cover it again and let it rise for 30 minutes, or until it has doubled again in size. Preheat the oven to 350 while the batter rises.
 Remove the coverings and bake the bread on the center oven rack for 40 to 45 minutes, or until the top is golden-yellow.


                                                        *********************
                                                                   Green Beans

Ingredients

1 pound fresh green beans
1/2 cup cold water
1/2 teaspoon salt
1 tablespoon butter
Salt and pepper
1/4 cup heavy cream

1. Put the beans into the colander and wash them good. Snap both ends of the beans. 

2. Put the water and 1/2 teaspoon salt into the saucepan. Heat the water over medium-high until it boils. Put the beans into the water. Cover the saucepan and cook the beans for 5 minutes. Pour the beans and water into the colander and drain them. Once the water has drained off, put the beans back into the saucepan.

3. Add the butter. Sprinkle on salt and pepper. Add the ream and stir gently to coat the beans well.

                                               ************************
                                                      Whipped Syllabub

Ingredients

2 cups heavy whipping cream
2 lemons
1 orange
1/2 cup sugar
1/4 cup sparkling white grape juice


1. Measure the whipping cream into the large mixing bowl and beat it  until it is thick. Set the bowl aside. Cut the lemons and orange in half. Set the juicer over the small mixing bowl so the edges fit tightly.

2. Squeeze the juice out of the lemons and orange. Add the sugar and grape juice to the lemon and orange juice. Stir until blended. Pour the juice into the whipped cream. Stir just enough to blend the juices and cream. The syllabub should be thick and frothy.

Historical Breakfast of America: 1777 (American Girl Felicity)

(Recipes from Felicity's Cook Book. I modified these recipes.)


Breakfast

                                                          Apple Butter


Ingredients


3 cups sweet, apple cider
2 pounds apples (about 6 large apples. Granny Smiths are the best)
1/4 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice


1. Measure the cider into the cooking pot. Cook the cider over medium heat until it boils. Let the cider boil for 15 minutes. While the cider boils cut each apple into 4 sections.  Remove the core from each section and cut off the skin. Then cut the apple sections into smaller pieces.  Add the apples to the boiling cider.  Cover the cooking pot. Cook the apples over very low heat until they are tender, about 1 hour. Stir the apples often while they cook.

2. Turn off the heat and remove the lid from the pot. Use the potato masher to mash the apples.  Stir in the honey, cinnamon, cloves and allspice. Turn the heat to low. Cook the apple mixture uncovered for about 30 minutes, or until it thickens. Stir often.  Turn off the heat and let the apple butter cool for 15 minutes in the pot.  Serve on any kind of bread, or store in jars.


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                                                                Johnnycakes

Ingredients

1 cup water
2 tablespoons butter
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon milk
Butter to grease skillet


1. Heat the water and butter in the saucepan over medium-high heat until they boil.  While the water and butter are boiling, put the cornmeal, salt and sugar into the mixing bowl.  Pour the boiling water and butter into the mixing bowl. Add the milk and stir the batter until it is mixed well.  Use paper towels to grease the skillet with butter. Then heat the skillet over medium-low heat.

2. Drop 6 spoonfuls of batter into the skillet. Let the cakes cook about 5 minutes, until they are golden brown.  Turn the cakes over. Let the other side of each cake cook for another 5 minutes.  Move the cakes from the skillet to an ovenproof plate. Keep them warm in a 200 oven.  Drop a spoonful of butter into the hot skillet and let it melt. Tilt the pan to coat the bottom of the skillet evenly with melted butter.  Cook the rest of the johnnycakes.

(This would be a great way to use the apple butter)


                                                         **********************
                                                                 Breakfast Puffs


Ingredients                                                                                                                         

Shortening or butter to grease muffin pan
1 tablespoon butter
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt


1. Preheat the oven to 425. Grease the muffin cups with shortening or butter. Put the muffin pan in the oven to heat. Melt 1 tablespoon of butter in the small saucepan over low heat. While the butter melts, crack the eggs into the small mixing bowl. Use the fork to beat the eggs until they are light yellow. Add the milk and melted butter to the eggs. Beat the liquid mixture with the fork until it is mixed well.

2. Stir the flour and salt together in the medium mixing bowl.  Slowly stir the liquid mixture into the flour mixture. Stir only until the mixture is blended. Do not overmix. Spoon batter into the muffin pan until each cup is 2/3 full. Bake the breakfast puffs at 425 for 20 minutes. Then turn the heat down to 325 and bake the puffs for 15 minutes. Use a butter knife to loosen the sides of the breakfast puffs and remove them from the muffin cups.

(This is another way to use the Apple Butter)


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                                                        Fried Ham and Gravy


Ingredients

1 pound smoked ham slice
1/2 cup cold water
2 tablespoons fresh-brewed coffee


1. Cut ham slice into serving-size pieces. Warm the skillet over medium-low heat. Add the ham pieces and fry them over low heat. Use the fork to turn over the ham pieces several times to brown both sides evenly. Then move the fried ham pieces onto a serving plate. Cover the plate with tinfoil to keep it warm.

2. If there is grease in the frying pan, pour it off into a metal container. Leave the drippings that are stuck to the bottom of the pan. To make the gravy, pour the cold water and coffee over the drippings in the skillet. Turn the heat to medium and stir the gravy mixture constantly. When the gravy begins to boil, turn off the heat and pour the gravy over the meat.


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                                                         Dressed Eggs

Ingredients

1/4 cup butter
6 eggs 
Salt
1 tablespoon water
Nutmeg

1. Preheat the oven to broil. Melt the butter in the skillet or dish over low heat. Don't let it burn! Measure 1 tablespoon of melted butter into a small cup and set it aside. Carefully crack the eggs into the skillet or dish. Try not to break to yolks.  Shake a little salt over the eggs, then add the water. Cover the pan and cook the eggs over low heat until the whites are set, but not hard...about 5 minutes.

2. Remove the lid and pour the tablespoon of butter evenly over the eggs. Move the pan from the stove to the broiler. Cook the eggs under the broiler about 1 minute. Check them for 30 seconds. The yolks should be set on top. Remove the pan from the broiler and sprinkle nutmeg on the eggs.




                                                              

Tolkien's Elves

Here is something that always interests me about Tolkien's Elves.
Each one has a fascinating name.
I hope that you will enjoy!


                                                                 Elven Men from A to Z

Aegnor

Amdir

Amroth (First King of Lothlorien)

Angrod

Annael

Aranwe

Arminas

Beleg (Also known as Cuthulion, meaning 'Strongbow')

Celeborn (King of Lothlorien at the time of the War of the Ring. Husband of Galadriel)

Celebrimbor (Creator of the Three Rings)

Celegorm 

Cirdan (Oldest living Elf)

Curufin (Father of Celeborn)

Daeron

Denethor

Echtelion

Elemmakil

Elmo (Brother of Elwe(Thingol) and Olwe)

Elwe (Thingol)

Eol (Dark Elf, ones who did not see the light of the Two Trees)

Ereinion (Gil-galad)

Feanor

Felagund (Finrod)

Finarfin

Fingon

Finrod (Felagund)

Finwe

Galadhon

Galador

Gelmir

Gil-galad (Erinion)

Glorfindel

Glorfindel ( a lord of Rivendell)

Gwindor

Haldir

Halmir (Father of Haldir)

Handir (Son of Haldir)

Ithilbor

Legolas (Son of Thranduil. One of the Fellowship of the Ring)

Mablung

Maedhros

Maeglin

Malgalad

Nellas ( One who took Turin in)

Olwe (Brother of Elwe and Elmo)

Orodreth

Oropher ( Father of Thranduil, grandfather of Legolas)

Saeros (Traitor to Turin, by whom was then murdered)

Thingol (Elwe)

Thranduil (King of Mirkwood, father of Legolas and son of Oropher)

Turgon

Voronwe

Elrond's Quest: Chapter 5

                                                                  By Lynzie Coller

                                                                 The Country of Hitheagl

"How much longer do we have until we reach Hitheagl?" Sam asked, as he tugged at the straps of his pack, which slapped against his back cruelly.
Gandalf rubbed his chin with satisfaction, then turned to Sam, and answered, "We are almost done going past Hitheagl."
Sam stared at the wizard for a moment, then nodded.

                                                              ***************

Walking beside Aragorn, Legolas looked about the wide gardens of Rivendell, breathing in the fresh air.
"It feels wonderful to breath in fresh clean air in heart, now that darkness is long gone." He said, smiling.
Aragorn nodded his head, and picked at a large apple near his head.
Biting into the crispiness, he smiled at Legolas.
Legolas grinned, then ran to a low branch on the apple tree.
Reaching it, he jumped and caught the branch tightly, then swung himself up onto the branch.
Climbing each branch at a time, he finally reached the crispy red fruit that had caught his eye.
Aragorn laughed, and raced to the tree, and looked up at the Elf.
"Found one?" He asked, laughing.
Legolas nodded, and jumped from the tree, landing without a noise on his feet.
"Found what?" A voice softly asked behind them.
An Elf with long blond hair, tall, and a voice like a harp, came up behind them.
"Glorfindel!" Aragorn exclaimed, embracing the Elf. " I thought you were long gone from Middle-earth years ago."
Glorfindel laughed softly, and his voice rang like a note upon the harp, beautiful, yet full of wisdom and strength.
"Never, have I left Rivendell. But, only for a short time, such as guiding Frodo to Rivendell when he was struck from the Ringwraith blade, and one other time I had left Rivendell, but most, I lingered in Rivendell." He answered.
"Why then, did I not see you at the Council?" Legolas asked.
"I was there, hidden in the shadow of a tree, behind Elrond. I was there." Glorfindel answered.
"Either way, it is a wonderful surprise to see you again, my friend." Aragorn replied.
Glorfindel knelt at Aragorn's feet, and said, "I am forever your servant, Lord Elessar."
Then to Legolas he too knelt, and placed his hand over his heart, saying, "Ernil Legolas Calanlas Thrandulion i Mirkwood, ion Thranduil, enmet omentieluo. (Prince Legolas Greenleaf Thrandulion, son of Thranduil, again, we two meet.)"
Then, rising to his feet, he beckoned them to come, saying, "Come, my friends, I have prepared a meal for you."
The two followed him out of the gardens, and towards the Homely House of Elrond.

                                                               *********************

Ever farther the four traveled on, soon reaching the last mountains of Hithaegl, and soon entered the ancient realm of Angmar, the home of the Witch King, who now is of no more.
Sam, who sat in the front of Elrond on Eldar, stared at the evil black mountains, which thankfully, contained no evil, but still, after nine years of peace, looked strangely full of some sort of evil.
"Carn Dum in two days shall soon be in sight, Frodo." Gandalf explained to Frodo, who sat in front of him on Shadowfax, who quickly trotted through the pass between the mountains of Angmar.
Frodo looked about him, frowning.
Sam, who had ridden with Elrond, looked up at the Elvish Lord, watching him with sudden interest
Closer up, Elrond seemed very tired, and worn, but still held a great strength and light of his own.
His grey eyes darted from left to right, searching, which reminded Sam of Legolas, whom he always forgot the name, when speaking to the Elf.
Sam missed the Elf, come to think of it, he thought.
He missed the quick hand that Legolas had when he knocked his arrows to the string of his great bow.
He missed the keen bright eyes, as they scanned the landscape before him.
But what he missed the most was the behavior of the Elf.
Legolas had a sense of humor that no other Elf had, and sometimes he acted like a young boy, wanting to make mischief and learn new things that others do not.
"Mister Frodo?" He finally said out loud.
Frodo's head peaked out from the side of Gandalf, and asked, "What is it Sam?"
Sam cleared his throat, which echoed across the passageway, bouncing off the mountains.
Answering, he said, "Did you ever grow fond of one of the members, besides the ones you knew? Like Boromir, or Gimli, or..."
"Legolas?" Frodo asked.
Sam nodded and added, "Did you ever had a feel for one of them, like, a special friendship feeling, not like close friendship feeling, but a friendship feeling of love?"
Frodo nodded his head, and asked, "You miss Legolas, don't you?"
Sam nodded.
Frodo chuckled.
They journeyed the last few hours, before dusk fell, and darkness came suddenly.
They set up camp quickly, while Sam built a fire.
Setting a pot by the fire, he left to search for water.
Finding no clean water, he trudged back to camp, and found the pot filled with water, with rabbit meat and carrots.
He slowly walked towards the pot and stared at it.
"What this soup needs are taters." He said, as he pulled out three golden potatoes, and chopped them up with his war knife, then stuck them into the pot. (http://www.youtube.com/watch?v=ihMMw0rnKz4)
"Supper will be ready in a few minutes!" He called, which echoed across the mountains.
Elrond, who stood near by, quickly brought his fingers to his lips, and said, "Not so loud, Master Samwise. If there is even a bit of loud noise, it could start an avalanche."
Sam coward back, embarrassed, and confused.
In a few moments, the stew was ready, and he dished it out into bowls, and handed it out to the others.
They took them gladly and ate with hearty stomachs, until their bellies were full, then the hobbits laid down their heads on the ground and soon fell fast asleep.
Gandalf sat on a low rock, watching the stars as they twinkled happily in the sky, and watched the moon as he slowly circled the sky, changing the directions every time.
Elrond lay his head down near him, and he too watched the stars, until he fell asleep.
Later on that night, Sam woke up to hear a soft voice, singing far away in the night.
He looked to see if it was Frodo, but he was asleep, and Elrond and Gandalf were whispering to each other.
What was that voice then?
He listened silently to the voice, piking out words as it sang, such as 'mellon', 'rudh', and 'Samwise'.
Who could be singing?
Rising slowly, he went to Gandalf's side, and laid a hand on the haunched shoulder of the old ancient wizard.
"Gandalf?" He whispered.
Gandalf's head left the sky, and his eyes met Sam's.
"It is Legolas, who sings to you, Sam. I heard you speaking to Frodo earlier today about the Elf.
Legolas has a feeling for you also Sam.
This is what he told me:
"I have always had a feeling for a special hobbit, Gandalf.
Not Frodo, who is kind and strong, or the mischievous Meridoc, or Peregrin, but for Samwise Gamgee, Gandalf. 
He was so strong-hearted, and kept on going in times of lingering darkness, and never gave up on Master Frodo.
He always kept a smile on his face in times of weakness, and always talked about home, the Shire.
He told me about all the flowers and vegetables that he grew in Frodo's garden, and showed me how to make his soup in an easy way.
I enjoyed Samwise, and miss him dearly."
That is what he told me."Gandalf answered.
Sam smiled, and pulled a strand of curly hair from his face.
"Did he say all of that?" He asked.
"Gandald nodded his head, answering, "Every word."
Sam left Gandalf's side, and laid back on his blanket.
Listening to the voice of Legolas, he fell fast asleep.

This post I had to write his morning, after what seemed like an unknown nightmare for two weeks.
One of my best friends, Samuel, gave me a Thor comic book.
It was an interesting comic book, full of action pictures that caught my eye instantly.
But what I didn't know, was, I was being tempted into a nightmare that I never dreamed that I would be in.
In the ancient days in Rome and Greece, many false gods, or, idols, here created at the time: Zeus, Loki, Neptune, and Thor, which led me slowly to my nightmare.
At first, when Sam's mother brought the comic book over, I was over excited.
Here was my chance to change a god into a hero, and draw the character with the cool winged helmet and magical mallet.
But the problem was, I couldn't change him, he just stuck being a false god.
I started to get a sick feeling in my stomach, like I ate something really gross, but it was ten times worse.
Like think of the most disgusting thing that you hated when you were little, then think of it ten times as worse.
That's how I felt, only in the inside.
I ate something slimy, and I couldn't get it out, and I didn't want to.
I wanted to make a change with this Thor.
Two weeks passed by, and I drew and read that comic book over and over again, until this morning, when me and Selah had a conversation about Thor.
Mama sat at the other end of the table, listening.
Cutting us off, she asked if I knew what Thor really was, and my answer was yes.
Explaining to me that Satan had used this god as a hero, she told me that pretty soon, either me and she would have to stop this.
My head began to swim with questions, fighting off the Holy Spirit, but in the end, my Love for God won over the sick feeling.
Entering my room, I yanked the comic book, and pictures out of my desk, and stuck them into the garbage can, saying, "Good-bye nightmare!!"
It seemed like everything was over, once I apologized to Mama for disobeying her, but it wasn't over yet.
I had one more Heavenly Being that I had to apologize to: God.
Walking slowly to my room, I laid down on my bed, and told God how sorry and foolish I was.
Then, it came to me: why not create a hero of my own, using the silver winged helmet, and red cape.
An angel warrior, of course!!
I still had a warrior, but, and angel instead, a heavenly being of light.
Giant silver wings, the silver winged-helmet, and a red crimson cape, as red as the blood of Jesus Christ.
But, I till have one problem, a name.
Majestic names for angels is the hardest thing, like Michael and Gabriel.
That's a little hard.
So, if you have any ideas, please send them to me.
Thanks, and my God's light shine through you all!!