The Movie Man: Ganey Highly Recommends ‘The Green Knight,’ Says it is ‘Unlike Any Other Fantasy Adaptation’

Kevin Ganey is ‘The Movie Man.’

After more than a year of abstaining from movie theaters, as well as keeping up with new releases (since we were all so incredibly overwhelmed by the tumultuous year that was 2020), I was finally able to screen a new movie in the manner in which this medium was originally intended: on the big screen, sitting among strangers.

I can say unequivocally that it was good to be back!

The Green Knight is unlike any other fantasy adaptation that I have screened throughout my life. (Here is a link to the official trailer for the movie to give you just a sense of it.)

Abandoning the traditional methods used for films among the likes of Harry Potter, The Wizard of Oz, or The Lord of the Rings, the film takes an unnatural approach through unusual cinematography and editing (perhaps to best emphasize the surrealism of medieval legends), akin to the films of Paul Thomas Anderson, Terrence Malick, or the newly recognized Ari Aster (Heredity and Midsommer).

While this film is a fantasy in terms of setting and events, it also blends a thought-provoking arthouse air with what is presented.

I will be completely forthcoming and share that I did not understand many aspects of this movie. Despite this, I will hail it as fantastic.

Why? Because it reminds me of the genre usually produced by the artists I previously mentioned. And like the works of Anderson, Malick, and Aster, I anticipate an analysis to be made available, and I will gain a further appreciation for this piece.

This is not an entirely faithful adaptation of the legend of Sir Gawain and the Green Knight (rarely can one adapt one medium while retaining every aspect of its source material). However, there are many instances in which those behind the movie were able to adapt the original poetic dialogue of the epic in a manner fitting for a motion picture, the lines able to convey the grandness of the subject at hand.

To be fair, the only way I was able to notice these differences was by looking up the summary of the original epic. The last time I read it was during my British literature class senior year of high school (okay, I was assigned it and just listened to my teacher and classmates discuss it. I’m sure I’m not the only one who has done that!)

For me, the greatest satisfaction came in the depiction of the title character, the Green Knight.

Going back to my high school years, if this story ever came to mind, I would wonder how this character would be portrayed. How would he be green? What would give him the recognition and terror that was woven into his identity?

Enter a man who appears to be a hybrid between human and vegetation, and a bellowing English countryside voice (provided by Ralph Ineson).

The Knight requires an appearance that would make him inhuman and terrifying. How else could we justify a character who, upon challenging Gawain and the rest of King Arthur’s court to chop off his head, was able to arise and carry said head off with him? (Not a complete spoiler, as this is the central driving plot of the original epic poem).

In short, I urge everyone who appreciates the fantasy and arthouse genre to see The Green Knight

Above all, I urge all of us to search for an analysis of the movie that will give us a greater appreciation of it. While many pieces of art embrace what appear to be bizarre and nonsensical (think Queen’s Bohemian Rhapsody), a proper walkthrough can make us fall in love with the unusual.

About the Author: Though no longer a resident of Lyme, Kevin knows he can never sever his roots to the tree of his identity. When not attending to his job in Boston, he is committed to ensuring a better grasp of current (and past) releases of cinema to his home community as he strives to leave his own mark in the same field that has always been his guide to understanding life. If you enjoy his published reviews here on LymeLine.com, follow him on his new website at ‘The City of Cinema and read more of his unique insights into entertainment.

Legal News You Can Use: Liability of Social Hosts, Dram Shops in Connecticut

When a person provides alcoholic beverages to guests in his or her home, that person may face legal consequences for an intoxicated guest’s actions. Specifically, if an intoxicated guest causes an injury to him or herself or to another person in a car accident, the social host who served the guest alcohol could be held responsible.

Social host liability

Social host liability is based on the idea that the host has an obligation to the public to serve alcohol safely. In Connecticut, social host liability also extends to serving guests, who are under the legal drinking age of 21.

There is a public concern that due to their inexperience, younger people cannot manage the effects of alcohol responsibly and there is an interest in keeping the roads safe from drunk drivers.

In Connecticut, the social host may be subject to jail time or a fine for violations.

Dram shop liability

In addition to social host liability, Connecticut also recognizes dram shop liability. Under the Dram Shop Act, an alcohol seller may be responsible if he or she sells alcohol to a person who is intoxicated.

If that person causes injuries to another person or property in a drunk-driving accident, the seller may be liable. The seller may also have to pay significant damages. Dram shop claims must be made within one year of the alcohol sale.

Drunk-driving accidents can cause serious injuries including cuts, bruises, broken bones, traumatic injuries and even death.

An experienced attorney can help identify the responsible parties, can pursue compensation on the injured person’s behalf and can provide guidance about other appropriate next steps.

Attorneys at Suisman Shapiro can discuss the divorce process with you and answer your questions on the subject. Visit their website or call 800-499-0145 — lines are open 24 hours a day.

This is a sponsored post by Suisman Shapiro Attorneys-at-Law.

A la Carte: Stone Fruit Caramel Delights the Palate in Both Summer, Winter

Lee White

I have in my Kindle at least four sample books waiting for me to read. No matter the weather, I probably read four to five hours a day.

But at night, in bed, I read recipes.

When I find ingredients that sound really good, I tear out the page and, within a day or two, buy the ingredients and make the food.  If I like the recipe, I want you to have that recipe, so I cobble up a few sentences, write the recipe and hope you like try it, too.

I love the recipe below.

I had made this with peaches. I peel them (a quick dunk in boiling water, peel and remove the pit). It is harder to pit the cherries, but a cheap cherry pitter makes it a lot easier.

I think the recipe would freeze well. Imagine having tapioca or rice pudding, some ice cream and/or a slice of toasted pound cake topped with fruit caramel months after that fruit was picked.

The very thought makes winter seem bearable.

Stone Fruit Caramel
From Bon Appetit, June/July 2021

12 ounces ripe stone fruit (plums, peaches, nectarines, sour or sweet cherries, apricots), pitted
2 to 3 tablespoons vinegar (unseasoned rice vinegar, apple cider, sherry, Champagne or red wine)
½ cup sugar
1 tablespoon chilled unsalted butter, cut into pieces
½ teaspoon pure vanilla paste or vanilla extract
¼ teaspoon pure almond extract (optional, but I love almond anything with fruit)
¼ teaspoon kosher salt, plus more (I always use fine sea salt)

Coarsely chop half the fruit and place in blender along with any juices that have accumulated on cutting board. Chop remaining into ½-1” pieces (no need to chop if using cherries); set aside.

Add 2 tablespoons vinegar to fruit in blender. Puree until mostly smooth. Taste and add up to 1 tablespoons vinegar to brighten, if needed. You should have ½ cup, depending on the juiciness of your fruit.

Pour sugar in an even layer in a medium heavy saucepan, set over medium heat and cook, undisturbed until most of the sugar is melted. Stir gently until all is melted.

Continue to cook, without serving, until caramel is amber in color, 7 to 10 minutes. Remove from heat and immediately pour fruit puree, stirring constantly with a rubber spatula. Don’t be alarmed if the mixture seizes. Set back over medium heat, cook, stirring, until smooth, about 2 minutes.

Add reserved chopped fruit, increase heat to medium-high and cook, stirring, until caramel is budding and thickened slightly and fruit is warmed through, 2 to 5 minutes, depending on the fruit.

Remove heat and stir in butter, vanilla bean paste or pure vanilla extract, almond extract (if using) and salt. Taste and season with more salt if needed.

Let cool slightly before serving. 

To do ahead: Fruit caramel can be made three weeks ahead. Let cool. Transfer to an airtight container; cover and chill.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com

A la Carte: Time for Tea … so Let’s Have a ‘New Tea Cake!’

Lee White

The recipe below is, I think, almost perfect.

Ruby chips.

I have been playing for more than a year to find ways to use a new flavor bean found by the Callebaut chocolate company called a ruby chip (available on Amazon.com.) It is a deep pink and looks like any chocolate chip, but it takes nothing like a chocolate chip. Instead it has floral notes and when you taste it, you look for its essence.

Priscilla Martel, my human food encyclopedia, asked if I’d like to share the cost of an enormous cache. But I had a difficult time finding a way to use them where its flavor could shine.

Over the past month or so I played around a recipe for banana bread, leaving out the banana and pure vanilla extract. I added ruby chips, fresh fruit and buttermilk. I made it with fresh strawberries twice, once with fresh raspberries. I may try it with plums.

If you can’t get ruby chips, try regular chocolate chips or maybe cinnamon and adding back the pure vanilla extract instead of the almond. 

A New Tea Cake

Yield: 3 loaves each of which will feed 10 and freeze beautifully

4 cups all-purpose flour
1½ cup sugar
1½ tablespoons baking soda
1½ teaspoons salt
2½ cups toasted pecans, coarsely chopped
12 ounces ruby chips in tossed with 2 tablespoons flour (other chips will work)
½ cup sour cream
4 large eggs, beaten
2 teaspoon pure almond extract
1 cup buttermilk
12 ounces butter (1½ sticks), melted and cooled
1 pint fresh strawberries or raspberries, coarsely chopped

Adjust oven rack to middle position, heat oven to 350 degrees and use spray Pam on the bottom of the three 8-ounce loaf pans.

Whisk flour, sugar, baking soda, salt, pecans and chips in a large bowl. Toss the fruit with about 2 tablespoons flour and, using your hands, add the fruit.

In another bowl, add sour cream, eggs, extract, buttermilk and butter. Fold into the dry ingredients and add the mixture fairly equally into the prepared pans.

Bake loaves for about 55 minutes, until a toothpick inserted into the middle comes out clean. Cool in pan about 5 minutes, then transfer to a wire rack.

Try not to eat it until it is cool. Better even a few days later. Yummy if toasted and topped with just a little butter.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com

Gardening Tips for July from ‘The English Lady’; The Month of ‘Hollyhocks and Hammocks’

Photo by meriç tuna on Unsplash.

If I had my way, I’d remove January from the calendar altogether and have an extra July instead. (Roald Dahl)

Watering is so important during the heat of summer. If you planted trees or shrubs this spring, particularly evergreens, these plants require extra moisture to establish a strong root system. We have had an abundant amount of rain this spring and into the summer, but it is still important to keep an eye on the weather.

Here in New England, plants require at least an inch of water per week.  If you are using a regular hose, you lose 40 percent of moisture to evaporation. However, a hose is necessary for a deep first-watering when a plant goes into the ground and for containers.

Watering is so important in July. Photo by Irene Dávila on Unsplash.

Soaker hoses in your borders are the best method of watering, attached to a house spigot with a timer. By using this method of irrigation, moisture goes to the roots of plants where it is needed and not on the foliage, which can cause disease such as black spot and powdery mildew. These hoses attached to a timer can be used efficiently not only in the borders of the garden but also in the vegetable garden, where annual vegetables, in particular, require a lot of water to produce a good crop.

In addition, composted manure added to the containers and copious amounts to the vegetable garden, help to retain a good amount of moisture. Manure used as mulch for the vegetable garden adds more nutrition, manure as mulch does not cap or form a hard crust, as do other mulches, so that water goes directly to the roots.

LAWNS & SOIL

Water the lawn only when the green glow begins to fade.  An established lawn will bounce back following dry hot spells.

I want to emphasize the importance of soil and soil health, which has been severely neglected and abused with poisonous chemicals for years. Soil is the most important element of plant growth; it is not an inert medium that merely holds the plants erect, it is a living organism that needs to be replenished with nutrients.

The nutrient is composted manure, manure builds soils structure and its bacteria partners with the millions of microbes below the surface to produce nutrients for the roots of the plants. If you have not already done so, I strongly suggest that you carefully discard all chemical fertilizers, herbicides and pesticides.

The addition of composted manure to your soil in spring, early summer and in early fall together with the addition of natural brown bark mulch, builds the carbon compound or humus component in the soil.  We are all carbon-based creatures, as is every living element, this is our lifeblood and the lifeblood of the soil in our gardens.

As we build the humus component by adding composted manure and fine bark mulch, we produce the healthiest possible growing environment and the strongest disease-resistant plants.  As we add the composted manure and natural fine bark mulch season after season, the humus component continues to build in the soil, continuously extracting carbon from the atmosphere into the soil.

ROSES 

These flourish beautifully with the addition of composted manure and mulch applied on the soil about two feet away from the base of the plant and require deep watering at least once a week. Now, in July add another light layer of composted manure around the roses. Manure is food for the roots of the roses and no other products are necessary for growth and bloom.

Stop adding manure to the roses in mid-August, so that the roses can into a slow dormancy through late summer and early fall, a natural part of their growth cycle.

If you are a first-time rose grower or adding to your rose collection, consider David Austin English roses — they are my personal preference.  The David Austin nursery is only 21 miles from my hometown in Shropshire in England; it was a fragrant pleasure to visit the nursery in June. David Austin roses are more trouble-free than many other roses and are repeat bloomers, with beautiful colors that enhance our senses with delicious fragrances.

Some of my favorite David Austin roses are:

  • A Shropshire Lad (my home country in England) a peachy pink
  • Abraham Darby, shades of apricot and yellow
  • Evelyn (my favorite) with giant apricot hued flowers
  • Fair Bianca a pure white rose
  • Heritage a soft blush pink
  • Carding Mill Valley begins as a peachy orange double flower, becoming an apricot-pink

A lovely combination to enjoy are climbing roses and clematis planted together as both enjoy the same planting environment with their heads in the sun and their feet (roots) cool, with manure and mulch. This combination looks great, climbing over a fence, wall or arbor.

MULCH 

Do not use the artificially-colored red mulch, rubber mulch or cocoa mulch; use only natural brown bark mulch.  Do not mulch right up to the base of the plants, as this invites rodents to nest and gnaw on the stems or trunks of the plants.

Note: Do not use Cocoa mulch, produced by Hershey, this mulch has a Thorazine compound and other poisons which are hazardous to pets who are attracted by the chocolate odor. Ingestion of this chocolate mulch can cause seizures and death within hours.

HYDRANGEAS

Blue hydrangeas. Photo by Gemma Evans on Unsplash.

Plant Hydrangeas in a sunny area if you live near the coast enjoying seas breezes and in part-sun away from the coast on the west or east aspect of the garden. Plant them in organically rich soil with composted manure and add extra composted manure around the base now in July.

If you have the blue Hydrangea, add some peat or aged oak bark around the base because the acidity in the peat or oak bark encourages a deeper blue hue.  Hydrangeas are a wetland plant and require plenty of water throughout the summer. We had a late spring and with all the spring and early summer rain and good sunshine, the foliage and bloom of the hydrangeas are performing well. Watch out for powdery mildew and spray with the following powdery mildew recipe you can mix yourself:

*Two tablespoons baking soda, one tablespoon of vegetable oil, a squirt of dish soap with a gallon of water in a sprayer.  For any recipe spray you make at home, spray only in the morning when there is no wind and when the temperature and humidity added together do not go above 180.

Prune Hydrangeas immediately after they finish blooming in late August or early September but no later, as Hydrangeas set their buds for the next season by mid-September. If you prune after September, you will lose next season’s bloom.  When you prune, cut out some of the old wood and the weakest of the new shoots.  In October put more composted manure and brown mulch around the base to nourish and protect the roots through the winter.

GARDEN ANTIBIOTICS: Garlic & Hot Pepper

Did you know that garlic is the antibiotic of the garden I just love garlic to use in my recipes and it is an important anti-fungal element to protect your plants.  I suggest in early fall, plant plenty of garlic, if you do not already have some in the garden.

Garlic plants after harvest. Photo by Shelley Pauls on Unsplash.

Plant garlic:

  • around mildew-prone plants to prevent mildew on  such plants as summer phlox and bee balm
  • around strawberries, tomatoes and raspberries to avoid fungal diseases
  • under fruit trees to avoid scab and root disease
  • next to ponds or standing water to control mosquito larvae or pour garlic water into the water to deter adult mosquitoes.

When you notice marauders where either insects or animals have been munching, make a garlic spray to apply on the plants including vegetables.

Garlic spray recipe

4 large crushed garlic cloves, unpeeled
2 teaspoons of vegetable oil
1 squirt of mild dish detergent

Put all ingredients in 2 cups of hot water in the blender, blend, then leave overnight. Then put the mixture in a gallon sprayer with cold water and spray in the early morning when there is no wind, observing the rule of 180.  Observing the rule of 180  is when the temperature and humidity added together do not go above 180.

Hot Pepper spray

To deter squirrels and chipmunks, try a hot pepper spray using either 4 hot chilies or one cup of cayenne pepper in 2 cups of hot water, in the blender, blend and leave overnight then put in a gallon sprayer with cold water and spray the problem areas in the early morning.

This pepper spray works well on squirrels, chipmunks, deer as well as dogs and cats that may be leaving their deposits in the garden.

HANDS:

Gardener’s hands are their tools of the trade so it’s important to take care of them. My hands remain healthy by indulging them in a hot cream treatment once a week before bed. 

Combine Calendula cream with honey and essential oil of lavender heated in the microwave, apply generously and put on white cotton gloves for sleep. When I wake up my hands are soft and smooth as can be.

Wear gloves, when working in soil that contains manure or when spreading manure. Manure is an organic product that contains bacteria; bacteria is great for the soil but like many bacteria not healthy for you. The garden gloves I prefer are the soft leather farmer’s gloves that are washable.  

FLAVORED OILS 

Many herbs are at their peak right now and are ideal for using in flavored oils.  The oil I use as a base is organic olive oil. I harvest basil, parsley, sage, tarragon and oregano in a morning, rinse them well, pat them dry with a paper towel and then make this recipe.

Choose an herb and add to two cups of oil.

For thyme and lavender, I use only the flowers with one cup of oil to a handful of blossoms.

Puree the herb mixture in a blender and store covered in a wide-mouthed jar for three days, shake at least three times a day for the first two days and on the third day let the mixture settle to the bottom, then strain it through a paper coffee filter or cheese cloth into a clean jar.  You will now have a tinted but clear mixture.

Refrigerate each mixture and use within two to three weeks.  The herb oils I make are lavender, lemon, garlic, shallots and basil with olive oil as the base – these are my favorites and are great brushed on vegetables and meats for grilling.  The lavender oil is great with desserts. Rosemary and lemon oil taste excellent on salads.

MOLES

I know I have given you a few mole remedies in the past; but I have not given you the Exlax method for a while. I can attest to the fact that I have used this method as have many garden colleagues for years, as it works.  Buy Exlax, whose main ingredient is Senna, a natural herb. Insert Exlax into the mole holes, the moles and voles eat it then die of dehydration.

If you have dogs and cats, do not use the chocolate Exlax — use only the plain Exlax as chocolate is dangerous to pets.

In early April of next year, apply organic grub control, which means less grubs for the moles to feed on, and without their supply of grubs, the moles will go elsewhere for food. In addition, the white grubs of Japanese beetles can be diminished with the grub control.

Japanese beetles love our plants and there is a method to deal with them naturally. In the early morning, the Japanese beetles are drowsy and can be captured.  Lay a drop cloth under the plant or plants where you see them and gently shake the plant; the drowsy beetles will drop onto the cloth, which you gather up and drop them in a garbage bag and discard.

Many of us are committed to organic gardening without chemicals, which has enabled the earthworm population to once again increase; earthworms are a great boon to the garden soil as their castings add 50 percent nutrition to the soil together with 11 trace minerals.

SUMMER PHLOX 

Summer phlox always put on a show. Photo by Steph Cruz on Unsplash.

I just love my summer phlox and to keep the mildew problems at bay I use the natural baking soda mix* I mentioned above.  I have found that white Phlox Miss Lingard or white Phlox David are more resistant to mildew that other summer phlox.  Monarda commonly known, as Bee Balm and Hydrangea, are also prone to be affected by powdery mildew, and this is where the baking soda once again can be used.

For a second bloom on the Summer Phlox, prune off 10 to 20 inches from the flower stems just after the flowers have gone by and within a few weeks you will experience new growth.

KEEP YOUR GARDEN CLEAN 

A healthy garden is a clean garden. Do not put any diseased items into your compost.

Deadhead all annuals and perennials for a second bloom and clean up all spend blossoms.

When Coreopsis and Spirea have bloomed, shear off dead flowers and they too will rebloom.

CONTAINERS

Containers need watering daily during hot summer months.

Make sure you have composted manure and fine bark mulch applied on top of the soil in your containers and keep them watered as containers dry out quicker than garden soil. In hot weather the containers will need to be watered daily, morning and evening watering is the best.

If you do not have time in a morning before you leave for work or errands, empty your ice cube trays on the containers; this provides slow-release watering until you can get to them later.

Finally, enjoy being in the garden, stay hydrated, continue to stretch and take time to ‘smell the Roses’ and I’ll see you in your garden in August.

Contact Maureen at maureenhaseleyjones@gmail.com

About the author: Maureen Haseley-Jones, pictured left, is a member of a family of renowned horticultural artisans, whose landscaping heritage dates back to the 17th century. She is one of the founders, together with her son Ian, of, The English Lady Landscape and Home Company. Maureen and Ian are landscape designers and garden experts, who believe that everyone deserves to live in an eco-conscious environment and enjoy the pleasure that it brings. Maureen learned her design skills from both her mother and grandmother, and honed her horticultural and construction skills while working in the family nursery and landscape business in the U.K. Her formal horticultural training was undertaken at the Royal Botanic Gardens at Kew in Surrey.