Oct 26, 2013
Apr 26, 2013
Amy's Story: My sister's blog
Amy's Story:
"Give sorrow words; the grief that doesn't speak...: My sister's blog about dealing with the loss of her daughter, Amy. It will touch your heart and give you hope in troubled times.
"Give sorrow words; the grief that doesn't speak...: My sister's blog about dealing with the loss of her daughter, Amy. It will touch your heart and give you hope in troubled times.
Apr 8, 2013
G is for...
God
My niece Amy was welcomed into the presence of God this afternoon.
I know that her Heavenly Father was there as Amy ran up to him, laughing, singing, dancing; things she could not do on earth. He welcomed her home and she no longer is in pain.
She was 31 years old but appeared to be much younger. Amy had Rett Syndrome and could not speak, feed herself, or do most of the things we take for granted. Dr. Rett who discovered the condition which bears his name said:
"They feel all the love given to them. They have a great sensitivity for love. I am sure of this. There are many mysteries, and one of them is the girls’ eyes. I tell all the parents to look at their eyes. The eyes are talking to them. I am sure the girls understand everything, but they can do nothing with the information."My sister, Cheryl, Amy's mother, did look at Amy's eyes. In fact, she taught Amy to blink once for yes and two for no. Cheryl, her husband, Bill, and my other nieces, Tessa and Emily, and my nephew James had devoted their lives to making Amy's life as normal as possible and oh, how they loved her.
Amy was in the hospital on her birthday on March 9. They celebrated her birthday together as a family on Saturday.
My little sister, Georgi, was there with the family as Amy peacefully passed from this world into heaven. She said,
"I think my sister, her husband, and their kids are the bravest, strongest people I know. I love them so very much."She is so right. If they come to your mind, please say a prayer for them.
My sweet, precious Amy -- we were so blessed to have you in our lives, if only for a little while.
Whoever believes in me, though he die, yet shall he live,
and everyone who lives and believes in me shall never die.
Do you believe this?"
John 11: 25-26
Apr 2, 2013
A is for...
As I've been struggling a bit to post regularly, when I read of the A-Z Blogging Challenge for April, I thought it would a fun exercise for me to try. I am going to incorporate it into counting my one thousand gifts.
One cannot live in Maine and not be thankful for Acadia National Park. Many, many people plan their vacations around it and I live only 40 miles from this wondrous place!
A bit of concern this year is that the park is going to open a month later (May 17) due to government mandated sequester cuts. While some services are reduced, Acadia is open and if you’re there to use the park, rather than simply see the park, these cuts won’t have too big an effect on your visit—you’ll be able to hike the trails and bike the Carriage Roads.
Now, if you’re a cyclist, these extra weeks of having parts of the Park Loop and the Cadillac Mountain road to yourself is a huge benefit. You won’t have to worry about drivers looking at sights rather than cyclists or feel threatened as a huge tour bus rumbles by too close for comfort.
Joy Dare: continuing to count 1000 gifts
gift 105
One cannot live in Maine and not be thankful for Acadia National Park. Many, many people plan their vacations around it and I live only 40 miles from this wondrous place!
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| Acadia National Park |
A bit of concern this year is that the park is going to open a month later (May 17) due to government mandated sequester cuts. While some services are reduced, Acadia is open and if you’re there to use the park, rather than simply see the park, these cuts won’t have too big an effect on your visit—you’ll be able to hike the trails and bike the Carriage Roads.
Yes, there is an influx of tourists during the summer months which makes everything a bit crazy over there, but I try to visit several times. I've even ventured over in the fall by myself and sat at the very spot pictured above, journaling, taking in the breath-taking beauty, listening to what God can say to me that He can say no other place but out in His handiwork.
If you're in Maine this summer, you simply must visit Acadia! (If you need more info, please feel free to email me.)
From the top of its granite mountains to its salty ocean shores,
this national treasure on the craggy Atlantic seaboard
showcases Maine’s natural riches.
Mar 17, 2013
Dinner for King Richard
Richard Armitage has long been interested in bringing the story of King Richard III to the screen or stage. He was named after him, born on the day Richard III died.
I love history and was interested in Richard III long before I even know Richard Armitage existed. So when the two collided for me it was serendipitous!
When the announcement was made about the analysis of the DNA in Leicester last month, I was glued to the radio. On that day I made another discovery: BBC Leicester Radio, specifically Ben Jackson's afternoon program, which I have been listening to since.
Every Friday is Food Friday where someone comes in and prepares a dish live on Ben's show. On the Friday of the announcement he shared the following recipe. I emailed Ben asking if I could share it and he graciously said yes. So a big shout out to Ben Jackson, BBC Radio Leicester and to Jo Medhurst the creator of the dish.
To be truly medieval, serve the King's potage, sprinkled with roughly chopped parsley, in a hollowed out loaf of bread, a small loaf, perhaps Sweet Parsley and Onion (see below). Any bread with a good thick crust will do.
Serves 4
1 cinnamon stick
3 large onions peeled, halved and thinly sliced
1 bramley apple peeled, cored and roughly chopped
1 large parsnip peeled and roughly chopped
500g Pork Shoulder diced into bite size pieces
Large bunch parsley
Half a cup of pearl barley
1cm fresh ginger finely grated
2-3 cups cider
2-3 cups water
Sea salt and freshly ground pepper
2-3 carrots sliced (no need to peel, just give them a rinse)
1. Place the cinnamon stick in the bottom of a medium casserole dish
2. Cover the cinnamon stick with the sliced onions, the chopped apple and the chopped parsnip.
3. Scatter the diced pork on top of the onions, add half the chopped parsley, salt and pepper, grated ginger and the pearl barley. Season generously.
4. Add the cider and water, enough to come to the top of the ingredients and a little over.
5. Place the carrots on top, arranging them to overlap and cover the top completely.
6. Cover with a tight fitting lid or a layer of greaseproof paper and foil.
7. Place into a preheated oven at 200c for 20 minutes, then turn the heat down to 150c and cook for another 2-3 hours until the meat is really tender. Check after an hour and add more cider if the pearl barley has soaked up a lot of the moisture. Serve on your edible bread plate!
For a vegetarian version, substitute the meat with 2 small leeks, washed and thickly sliced, and use a little more pearl barley.
1 onion finely chopped
1 small bunch parsley finely chopped
1 small sachet fast action yeast or 10 g fresh yeast
360g full cream milk
10g honey
270g strong white flour
130g plain white flour
1 teaspoon sea salt
20g softened butter
Combine the two flours together with the salt in a large bowl. Heat the milk until just warm, add the butter and whisk until it is melted. Now add the honey to this, whisk, check that the whole mixture is blood temperature, add the yeast and leave to one side until it starts to bubble (about ten minutes). Now add the wet mixture to the dry mixture, combine well and knead on a clean scantily floured work surface for about 3 minutes.
Oil a large tupperware box or a bowl and place the dough inside it to rest. Cover it with a damp cloth or some oiled cling film. After ten minutes gently pull and fold the dough about ten times from one side, then another and so on. Repeat this gentle 10 minute interval kneading about two or three times. While the dough is resting, gently sauté the onion in a little butter until soft, add the chopped parsley and put to one side to cool. After the last kneading, pat the dough down, place the onions and parsley in the centre and fold the edges to the middle working right around the outside of the dough until the onion is completely enclosed.
Twist and knead the dough until the onions and parsley are evenly distributed, pat the dough down, fold in the edges as before, turn it over so the seam is on the bottom and shape into a round. Sprinkle the dough with flour and leave in a warm place to prove for about an hour.
Place into a preheated oven 210c for 15 minutes then turn the heat down to 180c and bake for another 20-25 minutes until it sounds hollow when tapped on the bottom.
Leave to cool and hollow out for your trencher bread plate. This bread is also lovely without the onions and parsley, made in a loaf tin and used for sandwiches and toast.
I love history and was interested in Richard III long before I even know Richard Armitage existed. So when the two collided for me it was serendipitous!
When the announcement was made about the analysis of the DNA in Leicester last month, I was glued to the radio. On that day I made another discovery: BBC Leicester Radio, specifically Ben Jackson's afternoon program, which I have been listening to since.
Every Friday is Food Friday where someone comes in and prepares a dish live on Ben's show. On the Friday of the announcement he shared the following recipe. I emailed Ben asking if I could share it and he graciously said yes. So a big shout out to Ben Jackson, BBC Radio Leicester and to Jo Medhurst the creator of the dish.
To end FanstRAvanganza week,
I give you a dinner fit for Richard Armitage as King Richard III,
long may he reign!
Potage for a King
1 cinnamon stick
3 large onions peeled, halved and thinly sliced
1 bramley apple peeled, cored and roughly chopped
1 large parsnip peeled and roughly chopped
500g Pork Shoulder diced into bite size pieces
Large bunch parsley
Half a cup of pearl barley
1cm fresh ginger finely grated
2-3 cups cider
2-3 cups water
Sea salt and freshly ground pepper
2-3 carrots sliced (no need to peel, just give them a rinse)
1. Place the cinnamon stick in the bottom of a medium casserole dish
2. Cover the cinnamon stick with the sliced onions, the chopped apple and the chopped parsnip.
3. Scatter the diced pork on top of the onions, add half the chopped parsley, salt and pepper, grated ginger and the pearl barley. Season generously.
4. Add the cider and water, enough to come to the top of the ingredients and a little over.
5. Place the carrots on top, arranging them to overlap and cover the top completely.
6. Cover with a tight fitting lid or a layer of greaseproof paper and foil.
7. Place into a preheated oven at 200c for 20 minutes, then turn the heat down to 150c and cook for another 2-3 hours until the meat is really tender. Check after an hour and add more cider if the pearl barley has soaked up a lot of the moisture. Serve on your edible bread plate!
SWEET PARSLEY AND ONION BREAD
1 onion finely chopped
1 small bunch parsley finely chopped
1 small sachet fast action yeast or 10 g fresh yeast
360g full cream milk
10g honey
270g strong white flour
130g plain white flour
1 teaspoon sea salt
20g softened butter
Combine the two flours together with the salt in a large bowl. Heat the milk until just warm, add the butter and whisk until it is melted. Now add the honey to this, whisk, check that the whole mixture is blood temperature, add the yeast and leave to one side until it starts to bubble (about ten minutes). Now add the wet mixture to the dry mixture, combine well and knead on a clean scantily floured work surface for about 3 minutes.
Oil a large tupperware box or a bowl and place the dough inside it to rest. Cover it with a damp cloth or some oiled cling film. After ten minutes gently pull and fold the dough about ten times from one side, then another and so on. Repeat this gentle 10 minute interval kneading about two or three times. While the dough is resting, gently sauté the onion in a little butter until soft, add the chopped parsley and put to one side to cool. After the last kneading, pat the dough down, place the onions and parsley in the centre and fold the edges to the middle working right around the outside of the dough until the onion is completely enclosed.
Twist and knead the dough until the onions and parsley are evenly distributed, pat the dough down, fold in the edges as before, turn it over so the seam is on the bottom and shape into a round. Sprinkle the dough with flour and leave in a warm place to prove for about an hour.
Place into a preheated oven 210c for 15 minutes then turn the heat down to 180c and bake for another 20-25 minutes until it sounds hollow when tapped on the bottom.
Leave to cool and hollow out for your trencher bread plate. This bread is also lovely without the onions and parsley, made in a loaf tin and used for sandwiches and toast.
I was named Richard being born on the anniversary of Richard III’s demise at Bosworth; one of my father’s favourite novels is The Sunne in Splendour by Sharon Kay Penman, and I read this many years ago. In recent years it has lead to a tentative interest and line of research into the rehabilitation of this story. As an actor, it’s a project I would love to achieve. I believe it is a great story, a socio-political thriller, a love story and a dynastic tragedy. My challenge is to convince commercial producers to see beyond the ‘history lesson’. ~~ Richard Armitage
Mar 16, 2013
If You've Only Seen Him in The Hobbit...
If you've only seen Richard Armitage in "The Hobbit" there is so much for you to discover!
I planned on several posts during FanstRAvanganza week but unfortunately life has a way of disrupting our best laid plans.
Unlike myself, most of the other bloggers have been long time enthusiasts of Richard Armitage's work. If like me, you discovered him thanks to "The Hobbit" you may be wondering what else you can see him in. Since December 14, 2012 I have attempted to view everything he has ever filmed, and I've made quite a dent in it! (This by no means serves as an exhaustive list of his work. For that please see either RichardArmitageNet or Richard Armitage Central).
First of all, if you have not seen "The Hobbit" in the cinema, in certain cities there is still time. In Bangor it is still playing through at least this week. Both Richard and Peter Jackson have said it was meant to be seen in the cinema and they are so right. If it is unavailable in your area, Tuesday, March 19th is the release of the video. It can be pre-ordered here.
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| Richard Armitage as Thorin Oakenshield in "The Hobbit: An Unexpected Adventure" |
As I mentioned in "I'm Going On An Adventure" right after seeing "The Hobbit" I came home and looked up what else Richard had been in, I was that impressed with his acting. I suggest you view "The Vicar of Dibley" next. Why? No, not because that's what I viewed next, but because it is such a completely different role than Thorin.
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| Richard Armitage as Harry Kennedy in "The Vicar of Dibley" |
I am not even going to share my thoughts -- just watch it!
Probably the role Richard is best known for is as John Thornton in "North and South". If seeing him as Harry doesn't make you fall in love with him, Mr. Thornton should do the trick.
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| Richard Armitage as John Thornton in "North and South" |
I have never seen a man kiss a woman more gently or tenderly than he does in this scene.
BBC's "Robin Hood" was my next discovery. Ah Sir Guy of Gisborne, the baddie you love to hate, or hate to love. Richard brought nuances to this role that I don't think even the writers intended.
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| Richard Armitage as Sir Guy of Gisborne in "Robin Hood", Season One |
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| Richard Armitage as Sir Guy of Gisborne in "Robin Hood", Season Two |
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| Richard Armitage as Sir Guy of Gisborne in "Robin Hood", Season Three |
One of Richard's earlier works, "Between the Sheets" famously, or infamously, contains scenes where his character Paul Andrews is in bed with his wife (I'll just leave the rest to your imagination). He plays a probation officer and again his acting blew me away. I never knew until the reveal whether Paul was lying or not, that's how well he plays it.
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| Richard Arnitage as Paul Andrews in "Between the Sheets" |
I am still in the process of watching my next discovery, "Spooks" or as it is known in the states, "MI:5" It is a superb series and even if Richard wasn't in it, I would still find it highly enjoyable. I am almost through his last season and will mourn when I reach the end, I am enjoying it that much.
Richard's character is an MI:5 spy, Lucas North who at the beginning of Season 7 has just been returned from a Russian prison where he was tortured for 8 years. Richard lost a significant amount of weight for the role and also allowed himself to be water boarded in preparation for the role!
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| Richard Armitage as Lucas North in "Spooks" Season Seven |
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| Richard Armitage as Lucas North in "Spooks" Season Eight |
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| Richard Armitage as Lucas North in "Spooks" Season Nine |
Again, Richard plays a spy in "Strike Back." But John Porter is a complex character and again, Richard brings such nuances to the role. I cannot say I have a favorite character (oh not true, Harry is my favorite) but John Porter is right up there.
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| Richard Armitage as John Porter in "Strike Back" |
I recently received the following DVDs but have not had time to watch them yet. A little thing called a job keeps getting in the way.
Richard plays a young Claude Monet this this movie.
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| Richard Armitage as John Mulligan in "Moving On" |
Sparkhouse is a retelling of Wuthering Heights. I have been told that Richard's character will vie for the spot as one of my favorites. As he plays a gentle and shy farmer, they might well be right.
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| Richard Armitage as John Standring in "Sparkhouse" |
There are several more and I have not even touched on Richard's audio work. His voice is divine!
I purposely did not go in depth or give you my take on each character. I don't want to rob you of making these discoveries on your own.
The world has certainly been given a gift in this fine actor. He has enriched my life in so many ways.
Thank you, Richard!
"Probably Vicar of Dibley's Harry Kennedy is most like myself"
Richard Armitage
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