LEGENDS OF THE FALL is a film is about life in Montana in the early 20th century and how nature, history, war and love affect the lives of the Ludlow family. The film begins the decade before WWI, takes us through Prohibition era and into the 30s. Along with his three sons, Colonel William Ludlow, played by Anthony Hopkins who is one of my favorite actors, retires and takes up ranching. Alfred, the eldest, is responsible and cautious; Tristan, the Colonel’s favorite son, is wild and well versed in American Indian traditions; Samuel, the youngest, is educated but naive and constantly watched over by his brothers. Susannah is the young woman who loves each of them.
When Samuel returns from the east with his fiancée Susannah, she is captivated by the land and the Ludlow family. She loves Samuel but finds Tristan captivating. Before they can marry, Samuel joins the army, along with Alfred. Tristan does as well, but only to protect his brothers.
Samuel dies during a reconnaissance mission. Tristan tries to save him, but he’s too late. He cannot forgive himself. Susannah comforts him, and they become lovers. A jealous Alfred leaves home to make his name. Tristan leaves Montana for several years. Susannah patiently waits for him, only to receive a letter coldly telling her to marry someone else. She settles for Alford.
This story is about three brothers’ love for the same woman and how everyone has to learn to live with the choices they make. The scenery is gorgeous and the acting is wonderful, but the story always leaves me feeling less than satisfied. Maybe it’s because none of the characters seem to be able to decide what they really want out of life.
~ BAKED BEANS~
Baked Beans and Potato Salad are summer staples at our house. We serve them with grilled steak, hot dogs, burgers and barbecue.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Yield: Makes about 16 servings.
- ½ pound bacon, chopped
- 1 large onion, chopped
- 1 medium to large red bell pepper, diced
- ½ cup chopped green onions
- 3 (16-ounce) Pork and Beans
- Kosher salt & fresh coarse ground black pepper, to taste
- 1 cup BBQ Sauce
- ¾ cup ketchup
- ¾ cup unsulphured molasses
- ¾ cup firmly packed light or dark brown sugar
- 3 tablespoons Dijon or spicy grain mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried cilantro or 1 tablespoon fresh
- ¼ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- For the Optional Topping
- 8 slices bacon
- 4 tablespoons light or dark brown sugarIn a large frying pan over medium heat, cook the bacon until browned and just about crispy, about 5 minutes. Reserve rendered bacon fat in pan. Add onion and cook until tender, about 2 minutes. Stir in chopped red bell pepper and green onions; sauté until crisp-tender, about 1 minute. Remove from heat and set aside. Add all of the sauce ingredients to the bowl or stock pot with the bean mixture. Stir well to incorporate. Using rubber spatula, scrap and pour mixture, evenly dividing, into baking dishes.
- Bake in preheated oven until sauce has thickened, is bubbling and cooked through, about 90 minutes. If desired, top each with four bacon slices and sprinkle light brown sugar over the bacon after 30 minutes of baking. Remove from oven and transfer to cooling rack to rest before serving, about 5 minutes.
- Combine beans in large bowl or stock pot; season with salt and pepper. Scrape bacon and vegetable mixture into beans. Season with salt and pepper; stir well to incorporate.