DRW50

Usual crap producer interviews. http://www.digitalspy.com/soaps/s13/hollyoaks/interviews/a354364/hollyoaks-producer-emma-smithwick-talks-show-future-interview.html http://www.digitalspy.com/soaps/s13/hollyoaks/scoop/a354441/hollyoaks-more-chat-from-producer-emma-smithwick.html

August 1966 TV Picture Life

February 3 and May 26, 1981 Digests.

It just gets backed up and I throw it around at random times, probably long past when someone would care. Fortunately I know there are always a few devoted Robin fans here... She does look gorgeous (aside from the one with the oven mitts which for some reason looks like what they do for people who are burned). The cocoa butter story was...informative. I love the end of that - "Is that enough beauty tips for you?" Kind of like a polite "get out." I love that edge - I guess it was starting to show in interviews around this point.

August 1977 TV by Day

August 1977 TV by Day. RIP Judy Lewis.

I think that last photo, the small one, has been on here before, but I didn't recognize it...it's such a different photo of her, very exotic, like an early 80's New Wave type. Erika seems to be a very strong person, in her interviews. She's brought a lot of that to Viki.

November 1971 TV by Day. The third one is the same pose she uses in the 95-03 (?) opening credits. Erika knows what works for her!

http://www.youtube.com/watch?v=s1skBmgIgrI

http://2012.talkingpointsmemo.com/2011/12/pelosi-to-gingrich-im-talking-about-public-records.php?ref=fpnewsfeed

So according to Newt, Trump is Ronald Reagan?? http://www.politico.com/news/stories/1211/69792.html

http://www.youtube.com/watch?v=Ub14xofRg_Y&feature=mfu_in_order&list=UL http://www.youtube.com/watch?v=HKLYKmOKNVc

What gets me about everything with lionizing Democrats who cheat is that the top hate figures for Republicans are Nancy Pelosi, Barack Obama, and Jimmy Carter, none of whom have ever cheated (unless you count "lusting in [his] heart"), and who are in many ways ideal pictures of marriage and family.

Watching this stuff again, I still can't stand anything involving Noah, Julia, Taylips, or most of the Santos family, really. I'm not sure if it's just old opinions not going away or if it's still how I feel. Surprisingly enough I am most drawn to Anita - I did not care for her at the time. I think my deep loathing of Bobby got in the way. She and Shane McDerrmott's Scott have a sweet chemistry, as he does with Laura. So of course he gets fired I'd totally forgotten Laura had feelings for Mateo.

Select firm, glossy fresh eggplants. Place them on a flat pan and broil in a preheated oven until the skin turns crisp and flaky and eggplant is soft, about 20 to 25 minutes. Cool slightly and peel off and discard skin. In a wooden chopping bowl, chop scallions, garlic, tomatoes fine. Add salt and pepper. Add eggplant. Chop fine, then beat with a wooden spoon to a puree. Add small amount of olive oil, a little at a time, and mix well. Place in glass or china bowl. The oil will rise to the surface. Drain and chill several hours so that flavors will mingle. The eggplant should be of pate consistency. Before serving, drain again to remove surplus olive oil and eggplant juice. Garnish bowl with strips of tomatoes and green peppers if desired. Some cooks like to add two medium green peppers, cleaned and minced, and increase garlic to three cloves. One tablespoon of lemon juice or red win vinegar may also be added. Serves six to eight. According to Stanley, corn meal of Mamaliga, for centuries the national dish in Rumania, is as popular as bread or potatoes are in America. Quite simply it is yellow corn meal mush. Mamaliga is cooked and enjoyed in various ways. Stanley frequently serves it as a side dish with meat-stuffed cabbage leaves called Sarmale. As a thick corn meal mush, it is eaten by itself with cheese, meat stews, and vegetables. Sometimes it is baked with layers of mild brick or strong goat cheese and topped with sour cream. Use coarse stone-ground yellow corn meal which can be found in health-food shops and some grocery stores. MAMALIGA (Yellow corn meal msh) 1 cup stone-ground yellow corn meal 1 tsp. salt 1 tbsps. butter Stir corn meal into one cup of cold water. Bring three cups of water to a boil in a heavy-bottomed two quart saucepan, and add salt. Gradually porn corn meal mixture into boiling water, stirring constantly until it starts to bubble. Cover partially and simmer eight to ten minutes, stirring occasionally. Add more salt if necessary; mush tends to taste very flat if undersalted. Beat in butter and serve. Serves four. An imaginative and creative gourmet cook, the young bachelor actor has devised a number of delicious and inexpensive vegetable casserole dishes. One, in particular - Broccoli Custard - has been widely published and is a welcome addition to recipe files. This reporter finds it a family favorite. "It is a delicious and satisfying meat substitute, doesn't cost much, and can be prepared in advance," commented Stanley. "Buy the freshest deep-green broccoli you can find. It's hard to give exact time for parboiling broccoli. Young, tender, stalks need about only three minutes, older ones, about five." BROCCOLI CUSTARD 2 lbs. broccoli, cut in 2-inch pieces 4 eggs, beaten 2 cups creamed cottage cheese 1 (8-oz.) can whole kernel corn 1/3 cup green onion, chopped 1 cup shredded sharp Cheddar cheese Dash hot pepper sauce Salt and pepper to taste 1/4 cup butter or margarine 2/3 cup seasoned bread crumbs Wash broccoli well. Cut into two-inch pieces and peel stems. Blanch in boiling salted water for three to five minutes. Place the broccoli in a greased 11x7x2-inch ovenproof casserole. Combine eggs and cottage cheese in large bowl and mix well. Add drained corn, onion, cheese, hot pepper sauce, salt. Melt butter and combine with the bread crumbs. Sprinkle over top of casserole and bake at 325 for 45 minutes. Cool five minutes before serving. Makes six to eight servings. "I'm grateful to the Italians for introducing broccoli," Stanley admitted with a grin; "also for bringing us a marvelous braised veal shank dish with vegetables, Osso Buco. Formerly I used a recipe which called for every pot in the kitchen but now I've found a simpler one. However, it includes a long list of ingredients. This traditional Italian veal dish calls for veal shanks and is excellent for an informal dinner party. Would you believe that I paid $7.00 for enough veal shanks to feed four? I could scarcely believe the price since it is such a bony cut. Unless you shop in an Italian market, your meat man may not have veal shanks, but Osso Buco is so delectable that it is worth placing an order ahead of time or hunting a meat market that carries veal shanks - even at 7.00." OSSO BUCO 2 tbsps. olive oil 2. tbsps. butter 8 slices veal shank, sawed into 3-inch thick slices Flour for coating 1/2 tsp. salt 1/2 tsp. freshly ground pepper 1 medium carrot, chopped 2 onions, chopped 1 stalk celery with leaves, chopped 1/4 cup parsley, chopped 2 bay leaves, crumbled 1/2 tsp. each; rosemary, thyme, oregano 2 cloves garlic, chopped 1 cup dry white wine 1 heaping tbsp. tomato paste 2 large ripe tomatoes, peeled or 1 cup canned, peeled plum tomatoes, chopped 1 cup chicken broth 2 tbsps. grated lemon peel For braising the shanks, a heavy-bottomed Dutch oven is ideal. Heat olive oil and butter in Dutch oven. Toss veal shanks in flour in bag and remove excess flour. Brown meat on both sides. Sprinkle with salt and pepper. Mix tomato paste with wine and chicken broth and pour over meat. Add carrots, onions, bay leaves, celery, rosemary, thyme, oregano, garlic, and fresh or canned tomatoes. Stir well, and bring to a boil. Reduce heat to simmer for five minutes and then cover pot. Cook for about two hours, or until shanks are tender. Thirty minutes before meat is done, sprinkle lemon peel and parsley over meat. Makes six to eight servings. Stanley likes to serve his Italian specialty over that lovely, saffron-flavored Italian rice dish, Risotto. "Osso Buco," he continued, with the true excitement of the gourmet cook, "is a dish that always makes a big hit with men at an informal feast because they like the challenge of getting the meat off the bone and digging for the marrow inside. I spoon the rich sauce over the glazed meat and rice. With a tossed salad, warm Italian bread, a glass of Soave wine, and fruit for dessert, you have a culinary masterpiece." Still a young man, Stanley Kamel has prepared many a culinary masterpiece for his friends. Although he has never enrolled in a cooking course, he is an avid cookbook collector and also saves family recipes and those from fellow actors who are fine cooks. A culinary experimenter, he invites gourmet friends for an evening of good eating and prepares everything himself, even home-baked bread if the menu calls for it. Parts of his international feasts may be prepared a few days ahead of the occasion. "I plan to write a cookbook of favorite recipes I've collected on European travel," he commented, "but when I was a struggling young actor newly graduated from Boston University's School of Fine Arts I had no such ambition. Then I cooked strictly budget-style to still hunger pangs with very little money. So I seemed to live on an abundance of variations of pasta. It was cheap, filling, and fine for a while but, believe me, seven nights a week of spaghetti got to be mighty monotonous. For lunch between acting classes in New York I would wolf down a hot dog and doughnut. Unhappily, I knew nothing about healthful diet in those days." The intelligent and articulate actor does now, however. We sat discussing these, and other topics, in Stanley's charming old rented Spanish house that clings to a narrow lane on a steep hillside overlooking Hollywood. It is a very private and romantic house completely enclosed by masses of fiery red bougainvillea, night-blooming jasmine, lemon, lime, and orange trees, a true Shangri-la. "I'm a Capricorn, born January 1," he explained, "and we Caps love our homes and hate to leave them. Right now I have time off from Days of Our Lives and planned to leave Saturday for three weeks in London, where I have friends, and Paris. But I keep asking myself, 'Is this trip necessary?' I could spend my vacation lolling in my hammock, listening to music, sniffing the fragrance of the honeysuckle, making cooling drinks from my Rangpur limes, and watching my dogs Samantha (Sam) and Shana." Those beloved dogs are almost human and Stanley demonstrated how they stand on their hind legs and answer his questions on cooking procedures. He spends his spare time helping stray animals, attending yoga classes ("It's total relaxation"), riding horseback ("I've always loved horses; I've been riding since I was four"), and playing strenuous games of squash. Born in New Brunswick, New Jersey, Stanley attended Rutgers Prep School and graduated in 1965 from Boston University School of Fine and Applied Arts. "I never really studied anything but acting, never had a backup in case I didn't make it." Then he studied drama with famed theatrical coach Sandy Meisner, which led to a succession of off-Broadway roles and work in touring companies. Eventually he went to California, where he made numerous TV guest appearances in dozens of series. In January, 1972, he joined the cast of Days of Our Lives but still manages to fit in work on television shows like Kojak, Emergency, and Owen Marshall. "Yoga and meditation have brought me serenity and peace of mind," he remarked. "Yet on TV I always seem to portray men who cry or die, highly emotional characters who are inevitably killed off before the final credits."

http://www.youtube.com/watch?v=j_zPQuoKNiA http://www.youtube.com/watch?v=tgnWlMGwhjg

http://www.youtube.com/watch?v=lYJl1d_IwdQ