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the play alone would show although we can permit ourselves only a few observations here The very first exchange between Theseus and Hippolyta conveys to us a twofold awareness of time from the standpoint of

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which we contemplate a time span that culminates in the wedding day the date of which is fixed immediately at the outset This emerges when Hippolytas Four days will quickly steep themselves in night

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Four nights will quickly dream away the time L i is contrasted with Theseus but O methinks how slow This old moon wanes I i During this initial dialogue Shakespeare sfully puts us in tune with the moonlit scenes that follow by means of Theseus comparison of the old moon with a stepdame or a dowager Long withering out a young mans revenue I i In this scene alone moon and night each occur five times dream three times The lines just quoted also suggest the aristocratic world of the court where a part of the

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INGREDIENTS medium Idaho potatoes, peeled and cut into inch cubes sour cream tbsptruffle salt Pepper, to taste tbspunsalted butter, cut into small cubes grated Parmesan cheese DIRECTIONS Boil potatoes in unsalted water until tender and easily pierced with a fork, about minutes. Drain well, then mash until totally smooth you can use an electric mixer here, if you likeGently fold the sour cream, truffle salt, pepper, and cup of the Parmesan into the mashed potatoes until thoroughly combined. Preheat oven to degrees FPlace potatoes in a buttered ovenproof casserole dishDot top with small pats of butter and finish with the remaining cup grated Parmesan cheeseCover casserole with foil and refrigerate overnight. Bake in degree oven for approximately mins, coveredRemove foil and bake another minutes, or until top is lightly brownedServe hot. ThreeCheese Artichoke Dip INGREDIENTS package reducedfat cream cheese lowfat sour cream grated Parmesan oz tbspfresh lemon juice clove garlic Kosher salt and pepper can artichoke hearts package frozen leaf spinach extrasharp Cheddar Pita or tortilla chips DIRECTIONS Heat oven to ?FIn a large bowl, whisk together the cream cheese, sour cream, Parmesan, lemon juice, garlic, tsp salt and tsp pepper. Add the artichokes, spinach and Cheddar to the bowl and mix to combine. Transfer the artichoke mixture to a shallow qt baking dish and bake until bubbling and light golden brown, to minutesServe with chips, if desired. Southern PotluckStyle Cheesy Potatoes INGREDIENTS lbshredded hash brown potatoes, thawed if frozen chopped onions sharp Cheddar cheese, grated can cream of chicken soup see Note below sour cream stick unsalted butter, melted Crumbled potato chips or corn flakes, for topping optional Chopped flatleaf parsley, for garnish optional DIRECTIONS Preheat oven to degrees In a large mixing bowl, combine all the ingredients except for the crumbled potato chips or corn flakes and parsley. Spread mixture into a by inch glass baking dishTop with crumbled chips or cereal and bake uncovered for hour. Turn oven temperature up to degrees F and bake another minutes, or until casserole is browned on top and around the sides of the panSprinkle with parsley, with desired, before serving. Cheesy Potato Fritters INGREDIENTS shredded Russet potatoes eggs flour Salt, to taste Pepper, to taste cubed cheese of your choice, such as Cheddar or pepper jack Vegetable oil, for frying DIRECTIONS In a large bowl, mix the shredded, drained, and dried potatoes with the eggs, flour, salt, and pepper. Heat a large saucepot of vegetable oil to about degrees FLine a large baking sheet with paper towel and set aside. Before moving onto the next step, coat clean hands with cooking spray or a thin layer of vegetable oil, to keep the batter from sticking. The batter will be a bit thin and runny, but spoon a small amount about teaspoons into your hand, place a cube of cheese in the center, and top with another small spoonful of batterDrop balls of batter into hot oil to fry, turning over at least once during cooking to ensure even browning on all sidesWhen fritters are dark golden brown, remove from pot and transfer to the paper towellined pan to drainLet cool at least minutes before serving. MarmaladeGlazed Ham INGREDIENTS smoked bonein ham pounds orange marmalade ounces tbspMadeira or dry sherry tbspfresh lemon juice tspfresh lemon juice navel orange DIRECTIONS Preheat oven to degrees FCover ham with a large piece of parchment and then foilPlace ham, widest side down, on a heavy rimmed baking sheetBake for hour. Heat marmalade, Madeira or sherry, lemon juice, and juice of orange in a saucepan over medium heat until runny, about minutes. Remove ham from oven, and uncoverScore ham all over in a diamond patternBrush of the glaze over hamThinly slice remaining orange, and arrange slices over glaze, covering the ham. Increase temperature to degrees FBake ham, uncovered, for minutesBrush with remaining glaze, and bake until golden brown, to minutes moreLet rest for to minutes before slicingTop with orange slices, and serve. Asparagus Custard Tart INGREDIENTS sheet frozen puff pastry from a .ounce package, thawed tbspallpurpose flour, plus more for work surface Coarse salt lbasparagus, trimmed, cut into inch pieces, stalks and tips kept separate tspextra olive oil large eggs, room temperature heavy cream Gruyere cheese, finely shredded cup fresh goat cheese, crumbled into large pieces cup DIRECTIONS Roll out puff pastry into a inch square on a lightly floured surface cut into a inch round with a paring knife use a bowl or a plate as a templateTransfer to a inch round baking dish or a tocup deepdish pie platePrick all over with a forkze until firm, about minutes. Preheat oven to degrees FLine tart shell with parchment and fill with pie s or dried beansPlace on a baking sheet and bake until edges turn pale golden brown, about minutesRemove crust from oven and remove pie s and parchmentReturn crust to oven and bake until bottom is dry and golden brown, to minutes moreLet cool completely on a wire rack. Bring a medium pot of water to a boil and add tablespoons saltAdd asparagus stalks and cook until crisptender, about minutesTransfer to a bowl of ice water when cool, transfer to a plate and pat dryAdd asparagus tips to boiling water and cook secondsDrain and transfer to ice water drain when coolPat tips dry and toss with oil in a bowlTransfer stalks to a blenderAdd eggs, cream, flour, and teaspoons salt to blender and puree until very smooth. Pour custard into crustSprinkle with Gruyere and goat cheese and top with asparagus tipsBake until edges of custard are puffed, top is golden brown, and center is set, about minutesTent with foil if necessary to prevent overbrowningLet cool on a wire rack minutes before serving. OvenRoasted Asparagus INGREDIENTS lbslender asparagus, trimmed tbspextra olive oil tspcoarse salt Freshly ground pepper, to taste DIRECTIONS Preheat oven to degrees FPeel bottom half of each asparagus stalkToss asparagus with oil, salt, and pepper on a rimmed baking sheetRoast until tender and golden, about minutes. Steamed Artichokes with Tarragon Mayonnaise INGREDIENTS lemons to artichokes water mayonnaise tspchopped fresh tarragon dashes hot sauce, such as Tabasco Coarse salt Freshly ground pepper DIRECTIONS Squeeze juice of lemon into a large bowl of cold water. Trim stem of artichoke flush with bottomSnap off outer leavesUsing kitchen shears, cut off tips of remaining leavesPlace in lemon waterRepeat. Drain artichokes, and place in a pot in a single snug layer in batches if necessaryAdd cup waterBring to a simmer, cover, and steam until tender, about minutesRemove from potLet coolCover, and refrigerate for up to hours. Meanwhile, zest and juice remaining lemonWhisk zest, tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepperServe alongside artichokes. CitrusVanilla Compote INGREDIENTS Red or pink grapefruit do not peel, preferably organic, washed well Navel orange do not peel, preferably organic, washed well water, plus more for pan sugar Vanilla bean, split and scraped, pod reserved Pinch of salt DIRECTIONS Cut peels from grapefruit and orangeCut pith from peels, and slice into very thin stripsSlice fruit along membranes to release segments into a bowlSqueeze juice from membranes into bowl discard membranesPour cup juice through a fine sieve into a small bowl. Bring a medium saucepan of water to a boilCook citrus peels for minute drainBring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over mediumhigh heat, stirring until sugar dissolvesReduce heat to lowAdd reserved juice and peels and the salt cook for minutesLet cool completely. Discard vanilla podToss syrup with reserved fruit. Roasted Salmon and Beets with Herb Vinaigrette TOTAL TIME PREP LEVEL EASY SERVES INGREDIENTS lbmedium beets, preferably golden, scrubbed and very thinly sliced lengthwise tbspextra olive oil skinless salmon fillet, in piece from wide end tbspfinely chopped fresh chives tbspfinely chopped fresh flatleaf parsley tbspfinely chopped fresh tarragon tbspfinely chopped shallots tbspfinely grated lemon peel fresh lemon juice mixed baby greens DIRECTIONS Preheat oven to degrees F. On rimmed baking sheet, toss beets with tablespoons oil to coatSeason with kosher salt and freshly ground black pepperArrange beets in center of sheet, forming a bed large enough to hold salmonRoast beets about minutes or until crisptender. Place salmon on top of beetsBrush salmon with tablespoon oil season with salt and pepperIn large bowl, mix chives, parsley, and tarragon sprinkle all but tablespoon of mixed herbs over salmon. Roast salmon about minutes or until cooked to mediumrare slightly rosy in centerRemove from oven. Meanwhile, whisk shallots, lemon peel and juice, and remaining tablespoons oil into remaining mixed herbsSeason dressing to taste with salt and pepper. Toss greens with tablespoons of dressingDrizzle remaining dressing over salmon and beets serve greens alongside. Spaghettini with Lemon and Ricotta INGREDIENTS spaghettini Homemade Ricotta below or goodquality fresh wholemilk ricotta tbspextra olive oil lemons HOMEMADE RICOTTA