Beware the Ides of March …

Or as the soothsayer probably really said, “Cave Idus Martias”.

At least, that’s what the soothsayer in Shakespeare’s play, Julius Caesar, said. Caesar should have listened. After all, March 15th, 44BC was the day he was assassinated. On the other hand, it is unlikely that any of us need worry!

Here’s another interpretation of the Caesar assassination that you might find more entertaining, “Rinse the Blood Off My Toga”:

This entry was posted in Holidays, Humor, Uncategorized. Bookmark the permalink.

7 Responses to Beware the Ides of March …

  1. auscitizenmom says:

    That is hilarious. I had heard of Wayne and Schuster, but never saw them. This is so much funnier than the political stuff we see now.

    Liked by 1 person

  2. ZurichMike says:

    Very funny!!

    Liked by 1 person

    • G-d&Country says:

      Just for you I actually found a link between the two 😉
      For the Ides of March, dig in to these ancient Roman dishes
      By Mary Bilyeu | BLADE FOOD EDITOR
      Published on March 12, 2018
      To mark the Ides of March — the day of the new year’s first full moon on early Roman calendars — many might be inclined to serve a Caesar salad. This would not be appropriate, though, because it’s not Julian: Restaurateur Caesar Cardini is credited with creating the dish in 1924.
      Instead, why not study the classics and eat some classic Roman dishes?
      From De Re Coquinaria (On the Subject of Cooking), which is attributed to Apicius, is “the most ancient of European cookery books,” wrote Joseph Dommers Vehling, who prepared the first English translation of the work in 1977, we have ~

      “The ancient Roman foodie Apicius gives a recipe for what we’d probably call an asparagus frittata,” writes David Downie.
      2 pounds green asparagus
      1 clove garlic
      2 ounces PANCETTA OR BACON
      1 tablespoon extra-virgin olive oil
      4 large eggs
      About 1 1/2 cups freshly grated Pecorino Romano
      Freshly ground black pepper
      Rinse the asparagus and cut off the woody lower sections.
      Bring about 1 cup of water to a boil in a wide saucepan or a deep frying pan. Add the asparagus and cook until barely al dente, 3 minutes. Transfer the asparagus to paper towels to dry the spears. Chop them into roughly 1/2-inch sections, leaving the tips whole.
      Peel and halve the garlic with a paring knife, discarding the green shoots. Roughly chop the pancetta; you should have about 1/2 cup.
      Heat the oil in a large frying pan over medium heat. Add the pancetta and garlic and sauté until the garlic colors and the pork barely begins to crisp, 2 to 3 minutes. Transfer the pancetta to a plate with paper towels to absorb excess fat. Discard the garlic. Drain off about half of the fat in the frying pan.
      Add the asparagus to the frying pan and sauté for about 1 minute over medium heat, stirring and scraping with a wooden spoon or spatula. Lower the heat to minimum and stir the pancetta back in.
      Crack the eggs carefully atop the asparagus, making sure not to break the yolks. Sprinkle 4 heaping tablespoons of Pecorino Romano and a generous pinch of pepper on top. Cover the frying pan and steam the eggs until the whites are firm, 3 to 4 minutes, or to desired doneness.
      Serve immediately with the eggs sunny-side up and a bowl of the remaining Pecorino Romano on the side.
      The below picture of the dish has the asparagus whole – it’s prettier 🙂 Enjoy!

      Liked by 3 people

  3. G-d&Country says:

    Thanks for the smile 🙂 I’ll have to look these people up!

    Liked by 1 person

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