Showing posts with label Richard III. Show all posts
Showing posts with label Richard III. Show all posts

08 July 2012

Star-studded times

The past few weeks have been a whirlwind of activity, and joyous time of creativity.
The RSC are on peak form, and I've fortunate to have work (lots for a pleasant change!) surrounding the current season of productions.
The new production of Richard III is simply brilliant, with Jonjo O'Neill doing an hilarious and amazing job of playing Shakespeare's most daringly crafted villains. Paola Dionisotti returns to the RSC stage, after a 17 year hiatus, as Queen Margaret. She gracious offered her time for a hugely enjoyable post-performance discussion session with my HF Holidays group.   


Paola Dionisotti shares her journey to playing Queen Margaret



Group photo at Harrington House

The other production that seems to be featuring heavily in my life these days is Greg Doran's stunning rendering of Julius Caesar. Paterson Joseph, a chum of mine from "the good old days", is making a triumphant return to the RSC as Brutus. Caught up with him after the show to wish him a "Happy Birthday", and had to get a photo of him in the tshirt his wife sent him from France, appropriately bearing the words: "Et tu, Brute?" Which, in French, apparently means "Stupid." Fascinating.


Paterson Joseph in his "Caesar" shirt

When not running round lecturing over the past few weeks, I have been doing the legwork producing a reading of "Song of Songs" at/for Barford Church. The experience, though exhausting, has been sheer joy. And has reminded me of "my old self". The director/producer me. The "mover and shaker" me in NYC.  The production was a sheer delight and gave me the opportunity work with two of Britain's brightest and dearly loved stars: Timothy West and Prunella Scales, who kindly lent their talent to our fundraising efforts.

Rehearsal for Song of Songs

Tim and Pru were both so lovely. The only way I can describe is adorable! Truly. So kind, gracious and generous. And, of course incredibly talented. Every director's dream!
During rehearsal, I got dewy-eyed and nearly wept with joy at the sound of these two legendary actors reading the luscious language of "Song of Songs". Sometimes, when you are in midst of things, there's very little time to reflect on just how significant the moment truly is. This time, I stopped, pinched myself, and whispered, "Hey, look at you, you're doing this!" It was truly amazing.
Hearing that I'd produced and directed this production, one of my former students emailed me and asked, rather cheekily whether I'd "made Prunella Scales and Timothy West do the 'Vowel Wheel'" -- one of the dreaded warm-up exercises I used to put my students through on a regular basis. We didn't do the Vowel Wheel, but we did do a brief warm-up!
I can't wait to do something like this again. It is always good to have a reminder of what you can do, when given half a chance. In the end, we raised over £2000 for church funds, a real relief in these difficult times.


Timothy West and Prunella Scales


29 June 2011

Sunshine on a rainy day

Between grey skies, sunshine and showers it’s glorious summer in England. Wimbledon. Sun tea. Strawberries. Champers. And, gardening. Doesn’t get much better than this.

Currently prepping for a lecture in London in July, on Marlowe’s Doctor Faustus, Richard III and Macbeth. Devils, witches, hunchbacks and murder. Fantastic. stuff. Nice to see the work trickling in - slowly, but surely. At last.

Had a go at making one of the DEB’s all-time favourite summer time puddings (desserts): Eton mess. I was intimidated at first, but by golly! It’s a doddle to make! As my chums at the National Trust would say, it’s definitely a “quick win”!
And, an absolute joy to use fresh mint straight from the garden!
            

Eton mess
Ingredients
                300ml whipping cream
                8 x 15g meringue nests
                350g strawberries
            
             200g raspberries and/or blackberries and/or blueberries
                4 tablespoons strawberry jam
                Sprigs of Mint
Method
In a mixing bowl, whisk the cream until just peaking. Lightly crumble the meringue nests into the cream and set aside. Wash the strawberries. Reserving four for decoration, hull and roughly chop the remaining ones. Gently fold the crushed meringues, chopped strawberries and jam into the cream. Pile on to serving plates, decorate with reserved strawberries and mint. Serve immediately.

Cook's Tip: This mixture does not keep for long. Do not refrigerate, the meringue will dissolve.