Fool of a Took Podcast
One does not simply walk into serious discussion… Welcome to the Fool of a Took Podcast — the show where deep lore meets even deeper nonsense! Join your resident fools (who may or may not have eaten second breakfast) as they dive headfirst into the world of Tolkien, fantasy, and all things nerdy, armed with questionable facts, unfiltered opinions, and a dangerously low Wisdom stat. It’s like sitting in a pub in Bree, if everyone in the pub had ADHD and a microphone.
Enter the Shire-adjacent mind of Chris, your host, guide, and certified Fool of a Took. Having never read the books before, each episode, Chris navigates the twisting paths of Tolkien lore, fantasy fandoms, and absurd tangents with the grace of a drunken elf on roller skates thanks to his book-worm wife RJ, Tolkien-fanatic Pat and fellow "fool of a wife" Laura.
Whether they're passionately defending Boromir’s honor, ranking Middle-earth snacks, or accidentally summoning Sauron via mispronunciation, Fool of a Took brings heart, humor, and just enough chaos to keep things… precious.
Whether you’re a hardcore Tolkienite or just here for the snacks, this is your one podcast to rule them all (or at least mildly entertain).
Fool of a Took Podcast
014 - "The Council of Elrond" Decide The Future of Middle-Earth - *Christmas Special*
Chris' counterfeit Amazon book is starting to really affect Tolkien's story, Gollum eats all the spies and the gang consumes the fellowships bodies.
This week we discuss book 2, chapter 2, "The Council of Elrond", from The Fellowship of the Ring.
Today's "Food For Thought": The (Gingerbread) Council of Elrond
This recipe is from https://sallysbakingaddiction.com/best-gingerbread-cookies/#tasty-recipes-71005 and it was wonderful as is!
3.5 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1 tbsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
10 tbsp softened, unsalted butter
3/4 cup packed brown sugar
2/3 cup dark molasses
1 large egg at room temp
1 tsp vanilla extract
Whisk together dry ingredients. Using a mixer, beat the butter until creamy. Add brown sugar and molasses and beat until well-combined. Add egg and vanilla and continue to beat for 2 minutes, scraping down the bowl as needed. Add dry ingredients to wet ingredients (slowly or you'll have a mess) and beat on low speed until just combined. Divide dough in half and wrap with plastic wrap. Refrigerate for at least 3 hours.
Preheat oven to 350F.
Flour your work surface and roll out dough into 1/4 inch sheet. Cut into shapes and re-roll dough as needed.
Place cutouts 1" apart on a cookie sheet with parchment paper and bake 8 minutes for smaller cutouts and 11 minutes for larger cutouts (4" or more). They should look dry and puffed, but not browned on the edges.
Cool for 5 minutes on the sheet and then transfer to cooling rack.
If you want to decorate your cookies with an icing that will harden, you'll need to make royal icing. I use the Wilton recipe using meringue powder and powdered sugar (https://wilton.com/royal-icing-with-meringue-powder/wlrecip-50/), and I cut it in half though I still had A TON of icing leftover from 13 cookies. It takes some practice to find the right consistency (amount of water) for cookie piping.
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Welcome to the Fool of a Took Podcast — the show where deep lore meets even deeper nonsense! Here's the catch - 2 of the 4 hosts have never read the books before! Join Chris, RJ, Pat and Laura as they dive headfirst into the world of Tolkien.
With chapter snacks, fresh grog, and plenty of tongue wagging, Fool of a Took Podcast is like sitting in a pub in Bree, if everyone in the pub had ADHD and a microphone.
Content Warning: Explicit
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Original music for the show composed by Chris Newhard
Got a question? Email us Foolofatookpodcast@gmail.com
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