John Barrymore came from a long line of theater actors. He himself first appeared on stage alongside his father in 1900, and in 1903 officially began his career, starring in the likes of Justice (1916) and Richard III (1920). His greatest role was his 1992 appearance in Hamlet, for which he was dubbed “the greatest living American tragedian.”
Barrymore also starred in a slew of silent films, most notably Dr. Jekyll and Mr. Hyde (1920), Sherlock Holmes (1922) and Beau Brummel (1924). He later made the transition to sound movies, starring in the likes of Grand Hotel (1932) and Midnight (1939).
On May 29, 1942, Barrymore died at the age of 60 from pneumonia and cirrhosis. What happened next has been the subject of many rumors. It’s alleged his friends, Errol Flynn, W.C. Fields and Sadakichi Hartmann snuck into the morgue where his body was being held, propped him up against a poker table and allowed him to experience one final celebration.
As it turns out, these rumors are true! In an August 2020 episode of the popular YouTube series Hot Ones, the acting legend’s granddaughter, Drew Barrymore, revealed his corpse had actually been stolen.
“Not only yes, but there have been cinematic interpretations of it,” she exclaimed. Those interpretations include S.O.B., starring Julie Andrews, and allegedly the 1989 comedy Weekend at Bernie’s, in which two friends pretend their deceased boss is alive.
Barrymore added that she wants the same to happen to her. “I will say this, I hope my friends do the same for me. That is the kind of spirit I can get behind. Just prop the old bag up, let’s have a few rounds.
“I think death comes with so much morose sadness and I understand that, but if it’s okay, just for me, if everybody could be really happy and celebratory and have a party, that would be my preference.”
Vintage Hollywood certainly was a different era…
MY НUSВАND’S ЕХАСТ WОRDS АFТЕR НIS FIRSТ ВIТЕ WЕRЕ, ОН MY GОD
Sausage rolls are a beloved classic in many households, offering a delicious combination of flaky pastry and savory sausage filling. Whether enjoyed as a snack, appetizer, or part of a meal, sausage rolls have a timeless appeal that spans generations. In this comprehensive guide, we’ll explore everything you need to know about making and enjoying sausage rolls, from ingredients and preparation to serving suggestions and more.
Ingredients:
For the Pastry:
Instructions:
Step 1: Preparing the Filling
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a mixing bowl, combine the sausage meat, chopped onion, minced garlic, dried sage, dried thyme, salt, and pepper. Mix until well incorporated.
Step 2: Assembling the Sausage Rolls
- Roll Out Pastry: Roll out the puff pastry sheets on a lightly floured surface into rectangles, approximately 12×6 inches each.
- Add Filling: Divide the sausage mixture evenly between the two pastry sheets, forming a long sausage shape along one edge of each pastry rectangle.
- Roll and Seal: Roll the pastry over the sausage meat, enclosing it completely, and press the seam to seal. Trim any excess pastry if necessary.
- Cut and Arrange: Cut each roll into smaller pieces, about 2 inches in length, and place them seam side down on the prepared baking sheet.
Step 3: Baking the Sausage Rolls
- Apply Egg Wash: Brush the tops of the sausage rolls with beaten egg wash for a golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown, and the sausage is cooked through.
- Cool and Serve: Once baked, transfer the sausage rolls to a wire rack to cool slightly before serving.
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