Tolkien's characters from A to Z (The Language of Tolkien's Middle-earth, by Ruth S. Noel)

 Balan = Original name of Beor, founder of the eldest House of Men
Baragund = A companion of Barahir
Barahir = (Towerlord). Father of Beren
Barahir = (Towerlord). A grandson of Faramir of Gondor
Baran = (Golden Brown). A son of Beor the Old.
Baranor (Sun-home). The father of Beregond of Minas Tirith.
Bauglir = 'The Constrainer'. A name of Morgoth.
Belecthor I = (Mighty Torrent). The fifteenth Ruling Steward of Gondor.
Beleg = 'Mighty'. The archer known as Cuthalion.
Beleg = 'Mighty'. The second King of Arthedain.
Belegorn = (Mighty Tree). The fourth Ruling Steward of Gondor.
Belegund = A companion of Barahir.
Belegur = 'He Who Arises in Might'. form of the name Melkor or Morgoth. Only used in the form Belegurth.
Beor = 'Vassal'. (of Finrod). Founder of the eldest House of Men.
Bereg = Great-grandson of Beor.
Beregond = A gaurd at Minas Tirith
Beren = The mortal hero who wedded Luthian Tinuviel and with her aid recovered a Silmaril
Bergil = The young son of beregond at Minas Tirith
Beruthiel = (Daughter of the Queen). A queen in an adage
Bladorthin = An ancient king with whom the Dwarves of the Lonely Mountain traded.
Bolg = an Orc-king of the Misty Mountains
Bor = A chieftain of the Easterlings.
Borlach = (Flaming Hand). A son of Bor of the Easterlings.
Borlad = (Plain of the Hand). A son of Bor of the Easterlings.
Boromir = (Jeweled Hand). The great-grandfather of Beren.
Boromir = (Jeweled Hand). The eleventh Ruling Steward of Gondor.
Boromir = (jeweled Hand). One of the Fellowship of the Ring.
Boron = (Great Hand). The great-great-grandfather of Beren.
Borthand = A son of Bor of the Easterlings.
Brandir = A ruler of the People of Haleth.
Bregalad = Quickbeam, the rowan-ent.
Bregolas = A man.
Bregor = A man, father of Barahir and Bregolas.
Brodda = An Easterling.

Historical Foods in America :Swedish: 1854 (American Girl Kirsten)

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

Breakfast


                                                             Pork Sausage Patties


Ingredients

1 1/2 pounds lean ground pork
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger


1. Put the pork into a mixing bowl and add the salt, pepper, allspice, cloves, and ginger. Stir the ingredients well. Divide the mixture into 12 equal portions on a clean countertop. Roll each portion into a ball and flatten it to make a patty.

2. Place the skillet over medium heat for 1 minute. Arrange 6 sausage patties in the skillet. Let them cook for 3 or 4 minutes. Turn the patties and cook for 4 minutes more. Both sides should be golden brown. Put the cooked patties on an ovenproof plate and cover it with foil. Put the plate in a warm (200) oven. Remove any extra grease from the skillet and cook the remaining 6 patties in the same way in steps 3 through 5.


                                                     *************************
                                                             Swedish Rice Porridge 
                                                (or Skansk grot  SKONE-sk groot.)


Ingredients

1 large, firm apple
1 teaspoon butter
1 cup white rice
1 cup water
3-inch cinnamon stick
4 cups milk
3 tablespoons brown sugar
1/3 cup raisins
1 teaspoon vanilla
Cream
Honey


1. Cut the apple into 4 sections. Cut away the core and peel the skin from the apple. Chop the apple into small pieces and set the apple aside. Use your fingers to rub butter over the bottom of a saucepan. The butter will keep the rice from sticking while it cooks. 

2. Put the rice, water, and cinnamon stick into the saucepan. Place the pan on the stove over medium heat. Bring the mixture to a boil. Lower the heat until the mixture simmers. Cover the pan and simmer the rice 10 to 15 minutes, or until the water has been absorbed.

3. Pour the milk into the saucepan. Turn up the heat and stir until it begins to simmer. When the milk begins to simmer, turn down the heat to low. Carefully add the brown sugar, chopped apple,  and raisins. Stir gently. Cover the pan and allow the porridge to simmer to simmer for about 45 minutes. As it cooks, it will thicken. Stir it once or twice as it cooks.


4. Turn off the heat and take the pan from the stove. Remove the cinnamon stick and stir in the vanilla. If you make the porridge ahead of time, store it in the refrigerator and warm up again when you want to eat. Add cream and honey is desired.



   
                                                        **********************
                                                              Round Rye Bread


Ingredients

3/4 cup milk
2 tablespoons soft butter
1/2 cup lukewarm water
2 packages dry yeast
1/2 cup dark brown sugar
1 tablespoon ground fennel seed
1 teaspoon salt
 1 cup white flour
3 cups rye flour
1 tablespoons vegetable oil
Extra oil and rye flour
Extra butter


1. Put the milk into the saucepan and begin to warm it over low heat. As the milk warms, cut the butter into small pieces and add them to the milk. stir to help the butter melt. Then turn off the heat. Measure the lukewarm water into the mixing bowl. sprinkle the yeast over the water. Stir well. Set the bowl aside for 5 minutes.

2. Add the milk and melted butter to the yeast mixture. stir in the brown sugar, fennel, and salt. Add the white flour, and stir to mix the ingredients. Gradually mix in 2 cups of the rye flour. The dough will be very stiff and sticky. Add enough of the remaining rye flour so that you can shape the dough into a ball. Do not add all the remaining flour. You'll need some for step 3.

3. Cover the mixing bowl with a towel and letthe douh rest in a warm spot for 10 or 15 minutes. Take the dough out of the bowl and place it on the counter that has been sprinkled with some of the remaining flour. Knead the dough. after 5 to 10 minutes of kneading, you will have a smooth ball of dough.  Coat the inside of the bowel with oil. Put the dough into the bowl. Roll it around until it is completly coated with oil to keep it from drying out and cracking as it rises. 

4. Cover the bowl with the towel and set it in a warm, draft-free place to rise. After about 45 minutes, check the dough. It should be twice as big as it was before rising. If your dough hasn't doubled innsize after 45 minutes, give it more time. Check it again every 15 minutes.  Punch the dough in the bowl once or twice to remove the air. Then knead it a few times.  shape the dough into a round loaf about 7 inches across. This is a traditional Swedish shape for bread. Place it on the cookie sheet, cover it with a towel, and let it rise again for 45 minutes.

5. Preheat the oven to 375. Pierece the top of the loaf with a fork to keep it from cracking as it bakes. Make a deeper hole in the center. Place the cookie sheet on the middle rake of the oven. Bake the bread for 50 to 60 minutes. when the top is brown, tap the top of the loaf. If it sounds hollow, the bread is done. Whike the loaf is still warm-but not too hot-rub the top with butter. After 2 to 3 hours, the bread will be cool enough to serve.


                                                ********************************
                                                            Homemade Butter


Ingrediants

2 cups heavy whipping cream, chilled
Pinh of salt


(You will need a 2-quart jar with tight lid, and a 1 marble)

1. chill the jar and the marble in the refrigerator for atleast 1 hour to help the butter form more quickly. Place the strainer over the bowl. Set them aside. Pour the cream into the jar, drop in the marble, and fasten the lid tightly.

2. shake the jar. at first, you will hear the marble moving. After 15 minutes, the cream will get so thick that you won't hear or feel the marble. The sides of the jar will be coated with thick cream. Continue shaking the jar. After another 15 to 30 minutes, butter will begin to form. First you will hear the marble moving again. Then the coating of cream will disappear from the sides of the jar and you will see lumps of butter in a milky liquid. The liquid is buttermilk.

3. Open the jar and pour the butter and the buttermilk into the strainer. The buttermilk will flow into the bowl, and the butter will stay in the strainer. Pour the buttermilk from the bowl into a covered container and store it. Turn the butter out of the strainer and into the bowl. Cover the butter with cold water, and then pour the water off through the strainer.

4. Keep washing the butter in this way until the water you pour off is clear. Use a wooden spoon to stir and press the butter against the side of the bowl. Continue pressing the butter against the side of the bowl to work out any liquid that is left in the butter. If you like your butter slightly salted, add a pinch of salt and stir it in. Press the butter into a dish or a butter mold. Chill it in the refrigerator for an hour bedore you serve it.


                                                  ****************************
                                                            Ginger Cookies

Ingrediants

6 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup soft shortening
1 1/2 cups dark molasses
2/3 cups cold water
shortening to grease baking sheets
Extra flour for rolling out dough

                                                                                                                       2 1/2 dozen

1. Put the flour sifter into a large mixing bowl. Measure the flour, baking soda, salt,allspice, ginger, cloves, and cinnamon into the sifter. Then sift them into the bowl. Set the bowl aside. 
Measure the brown sugar by packing it tightly into the measuring cup. Put it into the another large mixing bowl. Add the shortening to the brown sugar. Use a wooden spoon to press the brown sugar and shortening together against the side of the bowl. Then stir quickly until the mixture is creamy.

2. Add  the molasses and water. stir to mix well. Add the sifted ingrediants 1 cup at a time. Mix well after each addition. Keep mixin until all of the dry ingrediants are mixed in. Cover the bowl with a large plate. chill the dough for 1 hour to make it easier to handle. Preheat the oven to 350. Grease the cookie sheets with shortening. Sprinkle some flour onto a table or counter and cover the rolling pin with flour to keep the dough from sticking. Use more flour if you need it.

3. Divide the dough into four sections. Roll out the first section from the center of the dough to the edges. Try to keep the whole piece 1/2 inch thick. Cut out circles with the cookie cutter. Lift the cookies onto a cookie sheet. Leave at least 2 inches between cookies, because they get big puffy as they bake. Bake the cookies 12 to 15 minutes. Touch the cookies lightly. If touching leaves no imprint, the cookies are done.

Tolkien's characters from A to Z

**Note** I'm using my book The Languages of Tolkien's Middle-earth by Ruth S. Noel

Adanedhel = 'Elf Man'. A name of Turin
Adrahil = A prince of Dol Amroth, father of Imrahil
Aegnor = 'Fell Fire'. A son of Finarfin
Aerandir = 'Sea Wanderer'. A companion of Earendil
Aerin = A woman who aided Morwen
Agarwaen = 'Blood-stained'. A name of Turin
Aldamir = The twenty-second King of Gondor
Aldaron = 'Forester'. '(Lord) of Trees'. A name of Orome
Altariel = 'Maiden Crowned with a Radiant Garland'. The Quenya form of the name Galadriel, referring to her hair.
Amandil = 'Lover of Aman'. The father of Elendil.
Amarie = (Of the Home). An Elf-woman.
Amlaith = of Fornost, second King of Arthedain.
Amras = A son of Feanor.
Amrod = A son of Feanor.
Amroth = An Elven King of Lorien who gave his name to Cerin Amroth and Dol Amroth.
Anardil = (Lover of the Sun). The son of Earendil and first King of Gondor.
Anfauglir = 'Jaws of Thirst'. A name of the wolf Carcharth.
Angbor = (Iron Fist). Lord of Lamedon.
Angrim = (Iron-host) A man, father of Gorlim.
Angrod = (Iron Champion) A son of Finarfin.
Annael =  (Star-gift, Elf-gift). The Elf who adopted Tuor.
Annatar = 'Lord of Gifts'. A name Sauron gave himself.
Ar-Adunakhor = 'Lord of the West'. The nineteenth King of Numenor.
Ar-Feiniel = A name of Aredhel, sister of Turgon.
Ar-Gimilzor = The twenty-second King of Numenor.
Ar-Inziladun = The twenty-third King of Numenor.
Ar- Pharazon = 'The Golden'. The twenty-fourth and last King of Numenor.
Ar-Sakalthor = The twenty-first King of Numenor.
Ar-Zimrathon = The twentieth King of Numenor.
Aradan = The Elvish name of Malach, a mortal.
Arador = (Lord of the Land). The fifteenth Chieftain of the Dunedain.
Araglas = (Royal Leaf). The sixth chieftain of the Dunedain.
Aragorn I = (Lord of the Tree). The fifth chieftain of the Dunedain.
Aragorn II = (Lord of the Tree). Strider, the King of the reunited Kingdoms or Arnor and Gondor.
Aragost = (Lord of the Fortress). The eighteenth Chieftain of the Dunedain.
Arahad I = The seventh Chieftain of the Dunedain.
Arahad II = The tenth Chieftain of the Dunedain.
Arahael = The second Cheiftain of the Dunedain.
Aranarth = (King of the Realm). = The first Chieftain of the Dunedain.
Aranel = (King of Elves). A name of Dior.
Arantar = (King of Lords). The sixth King of Arnor.
Aranuir = The third Chieftain of the Dunedain.
Aranwe = (King). An Elf of Gondolin.
Araphant = The fourteenth King of Arthedain.
Araphor = The ninth King of Arthedain.
Arassuil = The eleventh Chieftain of the Dunedain.
Aratan = (Royal Man). A son of Isildiur.
Aratar =  'The Exalted'. The eight most powerful of the Valar.
Arathorn I =  (Tree of All Lords). The twelfth Chieftain of the Dunedain.
Arathorn II = (Tree of All Lords). The sixteenth Chieftain of the Dunedain.
Araval = (Lord of Power). The thirteenth King of Arthedain.
Aravir = The fourth Chieftain of the Dunedain.
Aravorn = (Black Lord). The ninth Chieftain of the Dunedian.
Araw = (Trumpet). A name of Orome, the Huntsman of the Valar.
Arciryas = (Noble Ship). The brother of King Narmacil II of Gondor.
Aredhel = 'Noble Elf'. The sister of Turgon.
Argeleb I = (Silver King). The seventh King of Arthedain.
Argeleb II = (Silver King). The tenth King of Arthedain.
Argonui = (Noble Commander). The thirteenth Chieftain of the Dunedain.
Arien = (Maiden of Sunlight). The Maia who sails the Sun.
Arminas = (Royal Tower). An Elf.
Artsmir = (Noble Jewel). The son of Ondoher of Gondor.
Arthad = A companion of Barahir.
Arvedui = 'Last King'. The fifteenth and last King of Arthedain
Arvegil = (Royal Star). The eleventh King of Arthedain.
Arveleg I = (Mighty King). The eighth King of Arthedain.
Arveleg II = (Mighty King). The twelfth King of Arthedain.
Arwen Undomiel = (Royal Maiden, Daughter of Twilight). "Evenstar', daughter of Elrond.
Asfaloth = Glorfindel's white horse.
Astaldo = 'The Valiant'. A name for Tulkas, a Vala.
Atanatar = (Father of Men). The ninth King of Gondor.
Atanatar Alcarin = (Glorious Father of Men). 'The Glorious'. The fifteenth King of Gondor.
Aule = The Smith of the Valar.
Azaghal = The Dwarf-lord of Belegost.

Historical Recipes in 1904 (American Girls Pastime: Samantha)

(I modified these recipes from Samantha's Cook Book)


Dinner

                                                        *** Cream of Carrot Soup***

Ingredients

1 pound carrots
2 cups chicken broth
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup half-and-half
Crackers

6 servings

1. Peel the carrots, then rinse them under cold water. Cut the carrots into 1/2-inch slices. Put the sliced carrots into the 2-quart saucepan. Add the chicken broth. Cook the carrots and broth over medium-high heat. When the broth begins to boil, turn the heat down to medium low. Cover the saucepan. Cook the carrots for 20 minutes or until they are very soft and break apart when piereced with the fork.

2. Place the colander in the large bowl. Pour the broth and carrots in the colander, catching the carrots in the colander. Save the broth. Put the drained carrots back into the 2-quart saucepan. Mash them until they are very smooth. Set the pan aside. In the 3-quart saucepan, melt the butter over medium heat, stirring constantly.

3. Add the mashed carrots, salt, and cayenne pepper. stir to mix them together. Slowly stir in the broth. Turn the heat up to medium high and cook for 10 minutes. Stir often. Add the half-and-half. Heat the soup slowly, stirring constantly. Don't let the soup boil. When it's done to your liking, serve it warm.


      
                                       ***Roasted Beef Tenderloin***
Ingredients
1 teaspoon salt
1/2 teaspoon pepper
2-pound trimmed beef tenderloin, tied for baking
Fresh parsley
1 lemon

6 servings

1. Preheat the oven to 40. Sprinkle the salt and pepper evenly over the meat on all sides. Then put the meat into the pan. Put it on the middle oven rack. Bake 30 minutes for medium-rare meat, 35 minutes for medium. Remove the pan from the oven and cover the meat with foil. Let it "rest" for 15 minutes.

2. While the meat rests, wash the fresh parsley under cold water. Dry it with paper towels. Pull sprigs of parsley off the stems. Place them onto the serving platter to make a "bed" for the meat. cut the lemon into slices. Arrange them on the platter. Just before serving, uncover the meat. Cut the string. Cut the meat into 1-inch slices, and set them on the platter.


                                                        ***Corn Oysters***

Ingredients

2 cups frozen corn kernels
1/4 cup milk
1/3 cup flour
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil

16 corn oysters

1. Put the frozen corn into the colander. Rinse it with cold water until the ice crystals disappear. Pour the corn into the bowl. Stir in the milk, flour, egg, salt, and pepper. Lay paper towels on top of the platter. Then set it aside. Place the skillet over medium-high heat. Add the butter and oil.

2. Use the wooden spoon to spread the melted butter and oil evenly in the skillet. Then out 6 spoonfuls of the corn mixture into the skillet. Let the corn oysters cook for 2 to 3 minutes, or until the bottoms are golden brown. Use the spatula to turn the corn oysters gently.

3. Cook them for 2 to 3 minutes more, or until both sides are golden brown. Drain the corn oysters on the covered with paper towels. Cover the platter with foil to keep them warm. Continue frying corn oysters in the same way until the corn mixture is gone. You should have about 16 corn oysters. Remove the foil and paper towels from the platter and serve the corn oysters hot.


                                                                 ***Dressing***

Ingredients

4 tablespoons tarragon vinegar
1 tablespoon water
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable or olive oil

6 servings

1. Put the vinegar, water, mustard, salt, sugar, and pepper into a serving jar. Screw the lid on the jar tightly. Shake it to blend the ingredients. Add the oil. Put the lid back on the jar, and shake it again, hard enough to mix the oil with all the other ingredients. Serve onto any kind of salad.

Historical Recipes in 1904 (American Girls Pastime: Samantha)

(I modified these recipes from Samantha's Cook Book)

Breakfast

                                               ***Strawberries with Cream***

Ingredients

3 cups fresh strawberries
1 pint heavy cream
1/2 cup sugar

6 servings

1. Use the paring knife to remove the stem and leaves from each strawberry. Put the strawberries into the colander and rinse them well under cold water.

2. Cut any large strawberries into bite-size pieces. Put the strawberries into the serving bowl. Add sugar and cream to your liking.





                                                         *** Ham Slice***

Ingredients

2-pound fully cooked ham slice
2 tablespoons water

6 servings

1. Place the ham slice on the cutting board. Trim away any fat and cut the ham slice into serving size pieces.  Measure the water into the skillet. Turn the heat to medium high. Let the water get warm.

2. Put the ham pieces into the skillet and cook them about 3 minutes. Turn over the pieces with a fork. Cook them over for 3 more minutes. Then serve them hot.


                                                     *** Cheese Omelet***

Ingredients

6 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
4 tablespoons water
2 tablespoons butter
1/2 cup grated cheese

6 servings

1. Crack the eggs into the mixing bowl. Use the fork to beat the eggs until they are well mixed. Add the slat, pepper and water. Continue beating the mixture with the fork until it is foamy.

2. Melt the butter in the skillet over medium-high heat until it is bubbly. Pour the egg mixture into the skillet. As the eggs cook, push them gently toward the middle with a spatula. Tilt the pan slightly so the uncooked eggs move to the outside.

3. When the bottom of the omelet is lightly browned and the eggs are firm, sprinkle the grated cheese over half of the omelet. Lift and fold the other half of the omelet over the cheese. Lower the heat to medium low and allow the omelet to cook until the cheese is fully melted, about 2 to 3 minutes. Serve with love.


                                                   *** Saratoga Potatoes***

Ingredients

4 large potatoes
Cold water
8 ice cubes
2 cups shortening
Salt

6 servings

1. Peel the potatoes. Put cold water into the bowl until it is half full. Then add the ice cubes. Rub the potatoes over the wide slicer on the grater to cut them into very, thin, round slices. As the potatoes are sliced, put them into the bowl of ice water to remove some of the starch.

2. Drain a handful of potato slices on the paper towels. Pat the tops with more towels. Drying the potatoes keeps the shortening from splattering when you put them into the skillet. Add shortening to the skillet. Melt the shortening over medium-high heat until it is very hot.

3. Use a slotted spoon or skimmer to put 1 potato slice into the shortening to test it. The shortening should bubble around the potato. It the potato turns brown quickly, the shortening is too hot...turn down the heat a little. Carefully move the rest of the dried slices from the paper towels into the hot shortening.

4. As the potatoes cook, separate any slices that stick together. Fry the potatoes for 4 to 5 minutes, or until they turn a light golden color. Then remove them from the skillet. Put them into the pie pan and shake salt lightly over them. Then fry the rest of the potatoes. Enjoy!


                                                           *** Blueberry Muffins***

Ingredients

Shortening to grease muffin pan
I cup fresh blueberries
3 tablespoons shortening
3 tablespoons sugar
1 egg
1 cup milk
1 3/4 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
Butter and jam

12 muffins

1. Preheat the oven to 400. Use shortening to lightly grease each muffin cup. Put the blueberries into the strainer, and. Then rinse them under cold running water. Drain them on paper towels. Measure 3 tablespoons of shortening into the mixing bowl. Slowly stir the sugar into the shortening until the mixture is light and fluffy.

2. Crack the egg into the bowl. Beat the mixture well. Stir in the milk and mix well. Measure the flour, baking powder, and salt into the sifter. Sift them into the mixing bowl Stir gently, just enough to moisten the flour mixture. Carefully stir the blueberries into the mixture.

3. Fill each muffin cup 2/3 full. Bake the muffins on the middle oven rack for 20 to 25 minutes. Insert a toothpick into 1 of the muffins. If it comes out clean, the muffins are done. Once the muffins are done, set them on the rack to cool, then serve with butter and jam.

Shakespeare Quotations

 

 

 

Jealousy

 

O beware of jealousy:

It is the green-eyed monster, which does mock

The meat it feeds on.

 

                                                                                                              Idem.

Bon Jour! France

Join me this week as I participate in the Europe: Simply Irresistible Party at Castles, Crowns, and Cottages. Lots of blogs are linked up with their Europe-themed posts. Make sure to check out the list for more!

My choice in Europe for this post is France.
I never really know why I love France, but everyone gets that at times.
My first love of France is the Eiffel Tower.

The Eiffel Tower was built in 1889, by Alexandre Eiffel, for the World's Fair. It is located in Paris. It's structure is beautifully built.


Next, the language of France; le langue de France.
The language is in the group of the Romantic Languages, including Spanish and Italian. The language was developed from Latin, created by Julius Caesar in the 50's B.C. He called it Gaulish, but later on in the 700's it was called French. Many English words come from the French language, such as abandon, absence and accident.


Next in line is the French food.

The cooking of France was considered an art, and still is. Their haute cuisine (gourmet cooking) is known all throughout the world. The famous crepes, quiche and croissant is a delicacy to the French menu.


Last, I want to introduce the Founding Father of Modern Chemistry, who named Oxygen...Antoine Lavoisier.

In each country, everyone has a person they admire. Mine is Lavoisier.
Not only does he come from France, but he is an amazing scientist and created many inventions that we still use today.
To learn more about Lavoisier, visit my biographical post on him: http://thoughtsfromayoungwriter.blogspot.com/2014/07/antoine-laurent-lavoisier-father-of.html