Dame Maggie Smith dies aged 89 – Fans startled by her final public appearance
Dame Maggie Smith, Downtown Abbey and Harry Potter star, died aged 89, her family confirms.
A two time Oscar winner and a legend of the stage and screen, Smith was regarded one of the greatest actors of her time. She started her acting career on stage at the Oxford Playhouse and went on to make a name for herself and remained under the limelight for a stunning number of years.
The news of her sudden passing was shared by her two sons, Toby Stephens and Chris Larkin.
“She died quietly this morning, Friday, September 27, in the hospital. A deeply private individual, she passed away surrounded by loved ones,” their joint statement read.
“We would like to take this opportunity to thank the wonderful staff at the Chelsea and Westminster Hospital for their care and unstinting kindness during her final days,” it continued.
“We thank you for all your kind messages and support and ask that you respect our privacy at this time,” Smith’s sons concluded.
Throughout her long and rich career, Smith appeared in feature films such as Sister Act, The Best Exotic Marigold Hotel and more recently Thaddeus O’Sullivan’s The Miracle Club.
Back in 2009, Smith disclosed with the public that she had been diagnosed with breast cancer. She opened up about receiving treatments and filming scenes as Professor Minerva McGonagall in Harry Potter and the Half-Blood Prince at the same time.
“I used to go to treatment on my own, and nearly everybody else was with somebody,” she told Tim Teeman. “I wouldn’t have liked that. Why would you want to make anybody sit in those places?”
She had also opened up about her own mortality. “I was relieved to be the age I was because by now you feel like it’s all over anyway.
“That’s why I hated seeing young people receiving treatment [at the Royal Marsden Hospital, London]. I couldn’t bear that, it didn’t seem fair. To be honest, you feel so ghastly you wouldn’t mind dying a lot of the time.”
Smith was married twice. Her second husband, screenwriter Beverley Cross, whom she considered the great love of her life, passed away in 1998, leaving her mourning his loss until her own passing.
She wasn’t known as someone who was spotted in public often, so her last public appearance left her fans startled.
It was at the Wimbledon men’s singles final that Smith was spotted in public. Dressed elegantly, in a navy blue shirtdress with a stylish dot pattern on it accessorized with a blue jacket and black leather heels, she stunned many.
The photos of her and her stunning choice of outfit, which she had completed with a pink lipstick, received plenty of comments. “So elegant!” one person commented. “You [look] so beautiful,” another added.
Following her passing, tributes came pouring in. Prime Minister Keir Starmer was among the first to share his condolences, saying Smith “was beloved by so many for her great talent, becoming a true national treasure whose work will be cherished for generations to come.”
Hugh Bonneville, fellow Downtown Abbey co-star, said: “Anyone who ever shared a scene with Maggie will attest to her sharp eye, sharp wit and formidable talent.
“She was a true legend of her generation and thankfully will live on in so many magnificent screen performances. My condolences to her boys and wider family.”
Smith’s passing represents an immense loss for the acting world. May she rest in peace.
Pay attention to this date from now on. It’s not an ordinary expiration date. After working for years and years in grocery stores, I see that most people just randomly buy eggs without really noticing this detail
For me and I’m sure many other egg lovers, there’s a certain satisfaction in cracking an egg. Eggs are always on my menu, whether I’m making a simple fried rice dish for dinner or a fluffy omelet for morning. I usually purchase them from the store, packed in those familiar boxes, but sometimes I acquire them at the farmer’s market. As time went on, I came to understand that cracking the codes on these boxes is a necessity rather than just an interest.
Have you ever wondered what the numbers on an egg carton meant when you looked at them? Even though those numbers appear to be some sort of code, once you know what they stand for, they are quite simple to comprehend. So, let me to clarify, shall we?The Julian Date is the birthday of your egg.First, there is the three-digit code, which appears to be made up of a random assortment of digits. The Julian date is a reference to the precise day of the year that the eggs were packaged. There are 365 days in a Julian calendar. For example, the code 001 indicates that the eggs were graded on January 1st if you observe it on the carton. A 365 code denotes December 31st. Seems very straightforward, doesn’t it?I can still clearly remember my initial experience with this. As I was examining an egg carton in my kitchen, I had the impression of Sherlock Holmes cracking a case. “Well, these eggs date back to March 15th,” I mused to myself, feeling somewhat smug. It’s similar like having the password to a select group of ardent egg enthusiasts.The Source of Your Eggs: The Packaging Plant CodeYou might see a code next to the Julian date that starts with the letter “P.” This is the plant code, and it tells you where the eggs were processed. In the event that eggs are recalled, this information is quite helpful. Knowing the plant code can help you determine whether the recall applies to your particular carton. It is a minor detail, but it makes a big difference in guaranteeing the safety of the eggs you eat.Why This Is Important. I know you’re probably wondering why any of this matters. What use does it serve to know the plant code and the Julian date? Alright, let me clarify this for you.Due to salmonella infection, there was a massive egg recall a few years ago. I had bought a few cartons from the supermarket, so I can remember it like it was yesterday. I wondered if the eggs in my refrigerator were among those being recalled, and I started to panic. But then I recalled the Julian date and the plant code. When I looked around and saw they were safe, I sighed with relief.
Eggs Lose Their Freshness and Expiration Over Time
The way the eggs are handled to ensure freshness is another crucial aspect of these standards. As long as they are stored properly, eggs can be consumed up to 30 days after the date they were packaged. This is where the Julian date comes in handy.After I come home from the supermarket, I’ve developed the habit of looking up the Julian date. It resembles a little ceremony. I take note of the date, conduct a quick arithmetic calculation, and keep track of when to use them up. It’s an easy way to make sure I always have fresh eggs, which makes a big difference in the dish’s flavor.Safety and Quality: More Than Just DatesTo ensure that you receive the tastiest eggs, there’s more to it than just knowing the Julian date and plant code. If you’re looking for anything specific, you may also search for additional markings on the carton, such the USDA grade shield and the terms “pastured” or “organic.”The fact that eggs with the USDA grade mark have undergone quality inspection and meet specific requirements is another benefit of purchasing them. The best eggs, grade AA, have solid yolks and thick whites, making them ideal for poaching or frying. Even though Grade A eggs are marginally less solid than Grade AA eggs, they are still excellent for baking and cooking.
Pastured and Organic EggsIf you enjoy eggs from hens that are allowed to roam freely, you might want to search for phrases like “pastured” or “organic.” Chickens that are fed organic feed and do not receive antibiotics are the source of organic eggs. Eggs without cages are produced by hens that are free to roam around and consume real food, which enhances the flavor of the eggs.Allow me to explain how, for me, all of this information came to be. During a Saturday morning, I made an omelet. I reached for the egg carton, saw the Julian date printed on it, and was relieved to see that the eggs had only been packed a week before. They were flawless and fresh. I broke off a few and placed them in a bowl; their rich, orange yolks suggested that they were fresh.I continued whisking the mixture after adding some milk, salt, and freshly ground pepper. I cracked the eggs into the skillet after melting a dollop of butter and allowing it to froth. After the omelet rose beautifully, I folded it and topped it with the cheese and sautéed mushrooms. Because the eggs were so fresh, I’m confident that the omelet turned out to be the greatest I’d made in a long time.
Try to decipher the codes the next time you are holding an egg carton. Knowing the Julian date and the plant code is more than just information; it is a guarantee of the quality and safety of the eggs you eat. You may improve your egg talents by knowing what those numbers represent, whether you’re scrambling eggs in the morning or baking a cake in the evening.As it turns out, it’s a fun but tiny part of the culinary experience. Who wouldn’t want to have breakfast and learn something new?
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