Unusual Shakespeare Quotes

And there are plays – and books and songs and poems and dances – that are perhaps upsetting or intricate or unusual, that leave you unsure, but which you think about perhaps the next day, and perhaps for a week, and perhaps for the rest of your life. Because they aren't clean, they aren't neat, but there's something in them that comes from the heart, and, so, goes to the heart. What comes from the head is perceived by the audience, the child, the electorate, as manipulative. And we may succumb to the manipulative for a moment because it makes us feel good to side with the powerful. But finally we understand we're being manipulated. And we resent it. Tragedy is a celebration not of our eventual triumph but of the truth – it is not a victory but a resignation. Much of its calmative power comes, again, from that operation described by Shakespeare: when remedy is exhausted, so is grief.

O, the fierce wretchedness that glory brings us! Who would not wish to be from wealth exempt, Since riches point to misery and contempt? Who would be so mock'd with glory? or to live But in a dream of friendship? To have his pomp and all what state compounds But only painted, like his varnish'd friends? Poor honest lord, brought low by his own heart, Undone by goodness! Strange, unusual blood, When man's worst sin is, he does too much good! Who, then, dares to be half so kind again? For bounty, that makes gods, does still mar men. My dearest lord, bless'd, to be most accursed, Rich, only to be wretched, thy great fortunes Are made thy chief afflictions. Alas, kind lord! He's flung in rage from this ingrateful seat Of monstrous friends, nor has he with him to Supply his life, or that which can command it. I'll follow and inquire him out: I'll ever serve his mind with my best will; Whilst I have gold, I'll be his steward still.

Falstaff is the most unusual figure in fiction. He is almost entirely a good man, a glorious, life-affirming good man, and there is hardly a good man in dramatic literature. There has always been an England, an older England, which was sweeter, purer, where the hay smelled better and the weather was always springtime and the daffodils blew in the gentle warm breezes. You feel a nostalgia for it in Chaucer, and you feel it all throughout Shakespeare. Falstaff is a refugee from that world. He has to live by his wits, he has to be funny, he has no place to sleep if he doesn’t get a laugh out of his patron. It’s a rough modern world that he’s living in. You’ve got to be able to see that look in his eyes that comes out of the age that never existed, the one that exists in the heart of all English poetry.

Here in the sixteenth century one of the most unusual and talented women in England’s history – Mary Sidney, Countess of Pembroke – maintained an alchemical laboratory, assisted by Sir Walter Raleigh’s half-brother Adrian Gilbert, who also created an elaborate magical garden in the grounds, based on sacred geometry. And although the garden and house have undergone many changes since their time, through fire and restoration, it still seems as if its former inhabitants were here only yesterday. Mary Sidney is remarkable for being one of the few women whose names appear in the history of alchemy in England and, indeed, the world. She was also the first English woman to achieve a significant literary reputation. Some even believe that it was her genius that lay behind the plays of William Shakespeare, which they claim she either wrote herself or collaborated upon with the group of literary luminaries that she patronised.

ORIGINAL RECIPE: An other [Sallets for fish days] Salmon cut long waies with slices of onyons upon it layd and upon that to cast Violets, Oyle and Vineger. THE GOOD HUSWIFES JEWELL, 1587 Spring Pea Tortellini SERVES 8 TO 10 (APPROXIMATELY 80 TORTELLINI) … and I remember the wooing of a peascod instead of her, from whom I took two cods and, giving her them again, said with weeping tears ‘Wear these for my sake.’ AS YOU LIKE IT, 2.4 PEASCODS, OR PEA PODS, usually gathered in springtime, were exchanged as a token of love. An old English proverb states, “Winter time for shoeing, peascod time for wooing.” According to Elizabethans, if you tugged a pea pod off the vine and it stayed intact, it meant someone was in love with you. If you don’t want to make the tortellini, you can get almost the same taste combination by tossing one pound of cooked spaghetti with the pea mixture and sprinkling on the delicious and unusual Parmesan-cinnamon topping. 2 large eggs

Spring Pea Tortellini SERVES 8 TO 10 (APPROXIMATELY 80 TORTELLINI) … and I remember the wooing of a peascod instead of her, from whom I took two cods and, giving her them again, said with weeping tears ‘Wear these for my sake.’ AS YOU LIKE IT, 2.4 PEASCODS, OR PEA PODS, usually gathered in springtime, were exchanged as a token of love. An old English proverb states, “Winter time for shoeing, peascod time for wooing.” According to Elizabethans, if you tugged a pea pod off the vine and it stayed intact, it meant someone was in love with you. If you don’t want to make the tortellini, you can get almost the same taste combination by tossing one pound of cooked spaghetti with the pea mixture and sprinkling on the delicious and unusual Parmesan-cinnamon topping.

Dried Plums with Wine and Ginger–Zest Crostini SERVES 8 TO 10 Sir, she came in great with child; and longing, saving your honour’s reverence, for stewed prunes … MEASURE FOR MEASURE, 2.1 THIS SIXTEENTH-CENTURY recipe calls for the dried plums to be served in a tart as part of the first course. However, in another cookbook of the time, L’Opera, by Bartolomeo Scappi, published in Italy in 1570, a similar dried-plum mix is served on toast points as an appetizer, as suggested here. The striking contrast of the ginger and lemon zest against the dark purple plums makes this unusual appetizer both beautiful and delicious.

PEASE PORRIDGE in the pot, nine days old” fairly well summarizes the technique of stew preparation in Shakespeare’s day. A thick soup would have been left cooking for days at a time, with new vegetables, stock, and bits of leftover meat continually added. This Italian version contains rich duck meat, a delicious and unusual addition to pea soup.