|Autographed football from Drew Brees after the |
Super Bowl win and being name the MVP.
Then, somewhere between all of this I found time to write the blog, Skype with my family who weren't with me, walk the dogs, and get in the hot tub. And, did I mention I did all of this at my beach house in Orange Beach, Al.
This year, busy, busy, and busier than ever. I have a new book coming out in the next two weeks, called You Nailed it! How to Audition. I am also thankful for my family and friends which includes all of you.
With that, I hope this blog finds you amongst family and friends enjoying the company of each other and sharing a laugh or too.
This week I am tagging onto the concept of The Actor's Wheel to really help you isolate the areas on the wheel to help you move forward. Because, sometimes, it isn't the spokes on the wheel keeping you from moving forward, it could be you in committing one of the Seven Deadly Sins of an Actor. This is what I mean.
Another one was of the Seven Deadly Social Sins written by Ghandi. When I read it, I immediately thought how Ghandi's principles apply to the actor and their career.
Special Skills: Billiards, Boating, Bowling, Boxing, Rifle, Skeet, Snorkeling, Impressionist, Cooking, Fishing
MARKET: EAST COAST AND SOUTHERN REGION CATEGORY: TELEVISION/FILM/COMMERCIAL
LOS ANGELES MARKET available Prestige Talent Agency (Nathan) - we can connect you.
DEMO REEL DEMO REEL
3 cups of shredded Mozzarella cheese
3 cups of shredded cheddar cheese
4 oz. can sliced mushrooms, drained
8 oz. cooked ham, cut into fine julienne strips
1/4 cup of margarine, melted
1 3/4 cups of milk
8 eggs, beaten
1/3 cup of sliced green onion
2 tablespoons of fresh snipped parsley
1/2 cup of flour
In a large bowl, lightly toss cheeses together. Sprinkle half of the cheese mixture in an ungreased 9 x 13 inch baking dish. In medium skillet, cook mushrooms and green onions in the margarine, until onions are tender. Arrange vegetables over cheese. Arrange ham strips over vegetables. Sprinkle remaining cheese over ham. (To make ahead, prepare to this point, cover and refrigerate.) Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl using a wire whisk, blend flour, milk, parsley and eggs; pour over layers in baking dish. Bake at 350 degrees for 35 to 45 minutes or until mixture is set and top is lightly browned. Let stand about 10 minutes. Cut into squares and garnish with fresh parsley. Serves 12.
1/4 cup chopped onion
1Tbsp butter or margarine
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large unpeeled tart apples, cubed
1/3 cup golden raisins
1 tsp lemon juice
1/4 tsp ground nutmeg
1 (9 inch) pie crustPreheat oven to 425 degrees. Over medium heat melt butter in a saucepan. Add onion and sauté until translucent. Mix in the soup, turkey, apples, raisins, lemon juice and nutmeg. Be sure to mix all ingredients together well. Heat until just heated through. In a large ungreased baking dish place soup mixture. Roll out pie crust on a floured surface. Place rolled pie crust over top of soup mixture being sure to tuck sides of pie crust down sides of dish. Cut slits in top of crust to allow steam to escape. Place in oven for 30 to 35 minutes or until top is brown.
Thanksgiving Leftover Pot Pie
1 medium onion, chopped
1 cup carrots, sliced
1 cup celery, diced
1 tablespoon vegetable oil
1 package (9 oz.) frozen chopped spinach
3 cups cooked turkey
1/2 cups country or baked ham
1 can (10 3/4 oz.) canned cream of chicken soup
2 1/2 cup milk, divided
1/4 teaspoon black pepper
1 1/2 cup self-rising flour
1/4 cup Parmesan cheese
1/2 cup butter or margarine
Cook onion, sliced carrots and celery with a little bit of vegetable oil in the skillet under just tender. Stir in the spinach and pour it all into a shallow baking dish (at least 3 quarts or bigger). Spread the chopped turkey and ham cubes evenly over top of everything in the dish. Next, in a medium mixing bowl blend together undiluted soup, 1 cup of milk and ground pepper. Pour this evenly over top of everything in the dish. Now mix together the flour, grated cheese, butter (or margarine) and remaining milk until nice and smooth. Pour this over top of everything in the dish. Bake 45 minutes to one hour at 400 degrees F. The top will be golden brown when done.
Yummy Leftover Turkey Soup
1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 tsp salt
1 tsp chicken bouillon granules
3/4 tsp pepper
In a large kettle place leftover turkey carcass and cover with water. On high heat bring water to a rapid boil. Lower heat, cover and allow simmering for an hour. Remove turkey carcass and allow cooling to room temperature. Strain broth into large bowl. Reserve strained broth. Be sure to save any piece of turkey meat before empting strainer. Remove any turkey meat that remains on the carcass. Cut meat into bite size pieces or shred. Place butter in clean kettle over medium heat melting butter completely. Add unions, carrots and celery. Sauté until onion is translucent and carrots and celery have softened to your liking. Lower heat to lowest setting. Blend in flour until completely moistened. Add 1/3 of the reserved broth to kettle stirring to mix all ingredients together well. Bring to a rapid boil and cook uncovered for 2 minutes or until mixture thickens. Add half and half, rice, salt, pepper, chicken bouillon and remaining broth. Bring back to a rapid boil. Add turkey meat. Lower heat, cover and simmer for about 1 hour.