Pierre Corneille, who was born on 6 June 1606 and died on 1 October 1684, was a French playwright. He is considered one of the three great French dramatists of the seventeenth century, along with Molière and Jean Racine.
Attila, King of the Huns
English translation, by John R. Pierce, of Attila, Roi des Huns
Paperback: 116 pages
Publisher: Independently published (September 11, 2019)
“. . . le propre de Dieu est d’être aimé, adoré; l’homme, autant que sa faiblsse le permet, ambitionne la même chose . . .”
—Mémoires de l’abbé de Choisy habillé en femme
I have published a Kindle ebook of Katherine Philips’ English translation of Corneille’s The Death of Pompey.
The Death of Pompey (La Mort de Pompée) is a tragedy by the French playwright Pierre Corneille on the death of Pompey the Great. It was first performed in 1642, with the role of Julius Caesar played by Molière.
Born in London on or about 1 January 1631/2, Katherine Philips attended a boarding school where she developed an appreciation of French literature. In 1662 in Dublin, where she had gone in connection with her husband’s claim to certain Irish estates, she completed her translation of Corneille’s Pompée. To the play she added songs to be performed after each act. It was produced with success at the Smock Alley Theatre in Dublin in 1663, and was printed that year in both Dublin and London. Her translation is considered the first English play written by a woman to be performed on the professional stage.
The CD is scheduled for release June 8, 2018.
Every day, usually at breakfast, I drink eight ounces of chicken bone broth.
My monthly delivery from a meat company includes five or six pounds of chicken backs. The chickens were so-called pastured chickens raised without hormones or antibiotics etc. I put two of the chicken backs in the slow cooker with two litres of water, two tablespoons of apple cider vinegar, eight small carrots, one or two stalks of celery, and a few pearl onions. I add salt, pepper, turmeric, and thyme. I cook it on low for twelve hours. I throw all the solids away and strain the broth, which I put into Mason jars and refrigerate.
When the broth from the chicken backs is running low, I make more broth by buying an organic chicken that I cook in the slow cooker on low for eight hours, with all the same things that I add when I making the broth from the chicken backs. And of course the chicken provides meat for at least two meals.
On a few occasions when good chicken was not readily available, I have made very good broth from cooking turkey drumsticks for eight hours in the slow cooker, again with all the same other things. And each drumstick provides enough meat for one meal.
There is good information about bone broth in Dr. Kellyann’s Bone Broth Diet book. I haven’t followed any of her diets, although I do find a lot of helpful content in her book.