The cardinal getting rid of the evidence – ALL of the evidence – of King Louis’s extremely inconvenient (despite being extremely dead) older brother.
It occurs to me that with his equal love of wax taper lighting and murder there really is no mystery about exactly which VERY BAD ANGEL would be the one twirling singing His Eminence the proper song to celebrate yetanother problem disappearing into smoke:
In return, Armand can explain to
the Marquis de Carabas
(who really isn’t too impressed with Islington)
that when you know what you’re doing, two thugs and a room full of candles are in fact*all you need!*
Anne of Austria and Louis XIII were both 14 when they got married and that night were pressured to consummate their marriage in order to forestall any possibility of future annulment by the Queen Mother. They were kids, they didn’t know what to do and they spoke different languages so, of course, nothing happened. That same night the court was waiting outside the room and Louis had to come out and explain everything to everyone, after that he was sent to a doctor, since it was his “fault”.
I’m not surprised that Louis XIV’s birth took 23 years of waiting…..O.o
In our last peek at restauranteur Jennifer Vitagliano‘s objects, we couldn’t help but notice her fresh produce sitting on the bar of her latest spot, The Musket Room. "Nolita was the dream location for us because of it’s culinary history and accessibility" she explains referring to the legendary Little Italy area she’s nestled in near the Bowery.
The contrast of colors between the fruits and steel make a perfect juxtaposition. Having secured one of these containers on eBay and the others at vintage spots, Jen shared her secret to the aged look. “We keep citrus in the bowl, which has caused the green oxidation.”
I think this is still technically for werebearbearbar, since she asked for living quarters of “Swashbucklers.” So here’s Aramis- another mix of book and tv canon.
In the book, Aramis has ground floor rooms that he loves because they open out into a courtyard in which he can engage in gardening. I think. I definitely remember the courtyard. I remember being vaguely jealous when reading it. I figured tv Aramis would grow herbs in his window, and have a chest of cuttings and supplies and remedies and whatnot, alongside a writing desk and a bookshelf. I was tempted to load the place with bookshelves- book Aramis is quite the nerd, but then I thought, well- books are quite expensive, after all. He’s more likely to have a well-cultivated collection of classics and favorites, and then sell and swap to expand his reading capacity. Or something. He’s also got a mirror, because of course he does. Also in the book- Aramis’ lackey, Bazin, is obsessed with the idea of serving a man of the clergy, and he likes Aramis’ rooms because they feel like the sort of place a churchman would live. Hence the tile floor, “especially if it’s sandstoney and slightly dusty and gets warm in the sun in summer,” in the words of m'colleague, commonplacecaz.
All in all, not a bad exercise. I’m considering continuing, but I have trouble imagining Porthos’ rooms. They aren’t described (from the inside) in the book, and tv Porthos and book Porthos are almost impossible for me to reconcile inside my head. I’m open to suggestions. What do you think Porthos’ rooms would look like?
In our curious quest to meet cool people and their objects, we met up with restauranteur Jennifer Vitagliano, who recently opened The Musket Room in New York’s Nolita area. Before Jennifer opened her first restaurant in 2010, she was importing high-end speciality foods (think truffles, olive oils).
Today, she stands humbly and proudly in her lush new garden tucked behind her new restaurant. “Our menu changes daily so that we can use whatever is available to us. The garden was a natural extension of this” explains Jennifer about The Musket Room. "My sister, brothers and some friends built the beds from… [MORE] some of the old structural joists that we removed from the floor. My father built the shed, Mom brought us trees from a local farm near our home in New Jersey and our team planted things like Sorel, Nasturtium, Thyme, Lemon Verbena – all of which we use in the restaurant.“
Moving into winter, Jenn lets us know that there’ll be plenty kale and swiss chard emanating from this family made garden.