Book
Review: The Manuscripts Club--the people behind a thousand
years of medieval manuscripts by Christopher de Hamel
https://www.kirkusreviews.com/book-reviews/christopher-de-hamel/the-manuscripts-club/
Achillea millefolium, commonly known as yarrow or common
yarrow, is a flowering plant in the family Asteraceae. Other common
names include old man's pepper, devil's nettle, sanguinary, milfoil, soldier's woundwort, and thousand seal. The plant
is native to temperate regions of the Northern
Hemisphere in Asia, Europe, and North America. It has been introduced as a feed for livestock
in New Zealand and Australia. The genus
name Achillea is derived from mythical Greek character Achilles, who reportedly
carried it with his army to treat battle wounds. The specific epithet millefolium as
well as the common names milfoil and thousand leaf come from the featherlike
leaves which are minutely divided.
The English name yarrow comes from its Saxon (Old English) name gearwe,
which is related to both the Dutch word gerw (alternately yerw) and
the Old High German word garawa. In the eastern
counties it may be called yarroway.
https://en.wikipedia.org/wiki/Achillea_millefolium
Sylvia
Plath’s The Bell Jar is published under the name Victoria Lucas (January 14,
1963) • Victor Hugo finishes writing The Hunchback of Notre Dame (January
15, 1831) • The first edition of El ingenioso hidalgo Don Quijote de la
Mancha (Book One of Don Quixote) by Miguel de Cervantes—a
”sloppy, inconsistent, baffling, perfect” novel—is published in Madrid (January 16, 1605) • Anton
Chekhov’s last play, The Cherry Orchard, premieres at the
Moscow Art Theatre under the direction of Konstantin Stanislavski (January 17,
1904) • Virginia Woolf stages her only play (January 19, 1935)
• Isaac Asimov’s first full-length novel, Pebble in the
Sky, is published by Doubleday (January 19, 1950) • Robert Frost
recites his poem “The Greatest Gift” from memory at the inauguration of
President John F. Kennedy; it was the first time a poet had ever read at
an inauguration (January 20, 1961)
. Literary Hub January 14, 2024
Queen of Persian Dishes Persian cuisine is famous for its slow-cooked meat braises. For centuries, braises have been an integral and expansive class of dishes within the Persian culinary landscape. The Persian word for a meat braise is khoresh (also called khoresht). There is a wide range of Persian khoreshes incorporating different types of meat, vegetables, fruit, nuts, grains, beans, and legumes, in addition to regional specialties and those requiring fresh short-lived seasonal ingredients. One of the most famous khoreshes is fesenjān (a.k.a. fesenjoon or khoresh-e-fesanjān), a uniquely Persian sweet-and-sour meat braise that incorporates ground walnuts and pomegranate molasses. The contrasting textures and flavors of the pomegranate molasses and the ground walnuts come together to create a thick and rich braise with an eye-catching dark brown color and subtle sweet-and-sour flavor. This type of gentle sweet-and-sour flavor is characteristic of several Persian dishes. In fact, there is a single word for it in Persian: malass. There are two popular vegetarian versions where the meat is replaced with eggplant or butternut squash. The dish’s fame comes in part from the fact that prior to the 20th century, fesenjān was known as the “food of royals” because its ingredients were considered luxurious and therefore beyond the reach of most people. Despite its royal reputation, fesanjān can be a simple dish to make. There are only three key ingredients: pomegranate molasses, walnuts, and meat, which collectively create a uniquely sumptuous dish. Although the most famous (and ancient) version is made with duck, it is equally delicious with lamb, beef, chicken, turkey, other fowl, fish, and even with tiny meatballs. Don’t be discouraged about the amount of time it takes to make this dish. Once everything is cooking in the pot, all you have to do is let it simmer gently on the stovetop. Read history and find recipe at: https://www.seriouseats.com/fesenjan-persian-pomegranate-and-walnut-meat-braise-recipe-8425670 Thank you, Muse reader!
http://librariansmuse.blogspot.com Issue
2770 January 15, 2024
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