Tonawanda News — The actress in me was glued to the “telly” for season three of “Downton Abbey” last month.
This British period drama television series, co-produced by Carnival Films and Masterpiece, is truly an addictive blend of suds and social commentary bringing a microcosm of Edward-ian society together under one roof.
Fleeting memories of my days in theater rise frequently, especially when I starred as Elizabeth Barrett Browning in the epic “The Barretts of Wimpole Street,” the frivolous “Never Too Late,””The Fifth Season” and the Valentine-themed productions of “The Colossus” and Abraham Lincoln’s poignant letter to Mrs. Bixby about her loss of five sons “who have died gloriously on the field of battle.”
The scrapbooks are overflowing with the memoirs of those days, so I am just a number in the 7.9 million people who watched the lords and ladies on Jan. 6 deal with their money woes in this British drama all about weddings, crimes and such. So there will definitely be a fourth season and probably a fifth, but milking a show for all it’s worth is not the intention, we are told.
Questions have been asked whether the food served in the dinner scenes is authentic to the period. There is a special cook there to say, possibly, that salmon mousse is being served. It won’t actually be salmon, but probably picnic food or favorite fare.
Here is my take on some recipes that would probably fit right in with “Downton Abbey’s” upstairs-downstairs lifestyle, in its no-fuss, stiff-upper-lip way in the lily-white, class-bound England imagined by the author, Julian Fellowes, with nods to my favorite actors, Maggie Smith and Shirley MacLaine.
Saucy apple pork roast
Chunky apple wedges sweetened with brown sugar and apple juice roast alongside a lean and luscious herb-crusted pork loin. For best results, choose firm cooking apples such as winesap.