Subj : Today in History - 1937
To   : All
From : Dave Drum
Date : Thu Sep 21 2023 06:29:40

21 September 1937 - 'THE HOBBIT' IS PUBLISHED IN LONDON: J.R.R. Tolkien's new novel 'The Hobbit' is published in London, and will sell out fast as the Oxford professor's tale proves a hit with readers and critics alike. Publishers request a sequel, and more than a decade later
'The Lord of the Rings will be delivered.

It was published in 1937 to wide critical acclaim, being nominated for the Carnegie Medal and awarded a prize from the New York Herald Tribune for best juvenile fiction. The book is recognized as a classic in children's literature, and is one of the best-selling books of all time with over 100 million copies sold.

The Hobbit is set in Middle-earth and follows home-loving Bilbo Baggins, the hobbit of the title, who joins the wizard Gandalf and thirteen dwarves that make up Thorin Oakenshield's Company, on a quest to reclaim the dwarves' home and treasure from the dragon Smaug. Bilbo's journey takes him from his peaceful rural surroundings into more sinister territory.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sam's Hobbit Stew
 Categories: Game, Vegetables, Potatoes, Herbs, Grains
      Yield: 4 servings

      8 oz Boneless rabbit tenderloin
      2    Carrots; chopped
      2    Parsnips; chopped
      5    Mushrooms; sliced
      1    Shallot; diced
      4    Gold or red skin potatoes;
           - chopped, skin on
      3 c  Chicken or vegetable broth
    1/2 tb Salt from the Shire; mix
           - ratio: 1 part Italian
           - seasoning, 4 parts salt
    1/4 c  Barley
      2 tb Butter
      8 oz Ale or white wine

  In a cast iron Dutch oven over medium high heat, melt
  the butter until frothy. Stir in the carrots, parsnips,
  mushrooms, shallots and potatoes. Saute until the onions
  are just starting to soften and the potatoes are
  beginning to brown, about 10 minutes. Season with salt
  from the Shire, to taste.

  Move the veggies to the sides of the pot, exposing the
  bottom in the center. Add the rabbit and sear, stirring
  it into the veggies as it cooks. Season lightly with
  salt.

  Sprinkle the flour over the top of the rabbit and veggie
  mix. Stir until everything is evenly coated in clumpy
  flour. Cook the flour down until browned lightly, about
  2-3 minutes.

  Deglaze the pot with the ale, scraping up the browned
  bits on the bottom as you stir. Bring to a simmer. When
  about half of the liquid has cooked off, about 10
  minutes, add the barley..

  Bring the stew to a light simmer. Add the chicken broth
  to the pot and stir. Bring the stew back to a simmer and
  add in the bay leaves.

  Simmer on a low to medium low for about 45 minutes,
  until the barley has doubled in size and is tender.

  Remove the bay leaves from the pot and discard. Serve
  the stew with lembas bread and enjoy.

  RECIPE FROM: https://thestarvingchefblog.com

  Uncle Dirty Dave's Archives

MMMMM

.... Men are the best bakers.  We're not afraid of fat, sugar & white flour

--- BBBS/Li6 v4.10 Toy-6
 * Origin: Prism bbs (1:261/38)

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