Here’s a crazy thought – could it be that Harry Potter and Severus Snape are ducking into a local Manhattan pub – huddling together over glasses of Firewhiskey and catching up on old times?
It may not be such a crazy thought, after all.
Harry – er, Daniel Radcliffe – is currently performing on Broadway in How To Succeed In Business Without Really Trying at the Al Hirschfeld Theater at West 45th Street and 8th Avenue (West side of 8th Ave.)
and Snape – I mean Alan Rickman – is now performing in Seminar at the John Golden Theater at West 45th Street and 8th Avenue (East side of 8th Ave.)
How could it be that these two actors DON’T get together once in a while, before or after their shows?? After all, they are working together almost right next door, day after day, 7-8 shows per week.
Maybe even for a Butterbeer?
That’s a sight that I would die to see.
Maybe we should start hanging out evenings at the local pubs 🙂
Better yet – go see the two actors performing in the plays!
We’re running out of time; Daniel Radcliffe is leaving the show on January 1, 2012. He’s been getting great reviews. It would be fun to see this play in the couple weeks we have left – maybe his final performance?
Alan Rickman (*LOVE*)
I must get a ticket to see Seminar – which is getting rave reviews.
Did I mention that I love Alan Rickman?
I loved him in the movie Galaxy Quest.
And, of course, Snape was my favorite character in all of the Harry Potter books and movies.
But the thought of Harry and Snape together again just makes my heart stand still.
Cheers to old acquaintances.
From this website, I share their recipe for Butterbeer:
Start to finish: 1 hour (10 minutes active)
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.