When asked by a reporter, “how many husbands have you had?", Zsa Zsa Gabor replied, "do you mean apart from my own?". Gabor (February 6, 1917 – December 18, 2016) was a Hungarian-American actress and socialite. She had two actress sisters, Eva and Magda Gabor.
Outside her less than illustrious acting career, Gabor was known for her extravagant Hollywood lifestyle, her glamorous personality, and her many marriages. In total, Gabor had 9 husbands, including hotel magnate Conrad Hilton and actor George Sanders. Of her 9 marriages, 7 ended in divorce and 1 marriage was annulled. She was outlived by her 9th and final husband.
She had a heart attack at 99..... certainly would never have recognized her....
In her acting career she had very few leading roles. Her more serious film acting credits include “Moulin Rouge”, “Lovely to Look At” and “We're Not Married!”, all from 1952, and 1953's “Lili”. Most of her subsequent roles were as a supporting actor or in cameo appearances. She became increasingly recognised as a popular TV guest and panellist, enjoyed for her flamboyant style and wit. Gabor's divorces inspired her to make numerous memorable quotes and amusing innuendos about her marital (and extramarital) history.
As her celebrity socialite status faded, she became more and more embroiled in controversy and unattractive publicity, involving law suits, assault charges and a brief spell of incarceration. It was her plan to return to her native Hungary after her 100th birthday but she died of heart failure, aged 99, before that could happen.
When I worked for Faberge and Cary Grant was on the board of directors, and did work for them, he said he couldn't stand Zsa Zsa. Check this out...
https://en.wikipedia.org/wiki/House_of_Faberg%C3%A9
Scroll down to the section "Sale of Brand Name".....
Our Creamy Mushroom Risotto recipe is so easy to make, you're going to wonder why you didn't do it sooner! This oh-so-creamy and versatile dish originated in Northern Italy, and it's become super popular in the United States. Probably, because once you make this, and you take that first bite, you'll feel like you've been transported to a little bistro in Northern Italy! This is a recipe you're going to want to make again and again!
- 3 cups chicken broth
- 3 tablespoons butter, divided
- 1 1/2 cups sliced mushrooms
- 1/2 cup finely chopped onion
- 1 cup uncooked Arborio rice
- 1 teaspoon minced garlic
- 1/3 cup white wine
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- In a saucepan, bring chicken broth to a simmer, but do not boil. Keep warm over low heat.
- Meanwhile, in a large saucepan over medium-high heat, melt 2 tablespoons butter. Add mushrooms and onion and sauté 4 to 5 minutes or until softened. Stir in rice, garlic, and wine; cook until wine is absorbed. Add 1 cup hot broth, stirring constantly until liquid is nearly absorbed. Repeat process, adding remaining broth 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding next portion (about 15 minutes total).
- Remove from heat. Stir in remaining 1 tablespoon butter, the Parmesan cheese, parsley, and pepper. Serve immediately.
On January 17th, National Hot Buttered Rum Day warms us up during mid-January.
Depending on where you are on this January day, it may be warm, chilly, cold or frigid. Enjoying a hot buttered rum drink would sure be a good way to warm up if you are in one of the latter three.
A mixed drink containing rum, butter, hot water or cider, sweetener and spices (typically cinnamon, nutmeg, and cloves), hot buttered rum is especially favored during the fall and winter months and is sometimes associated with the holiday season.
In the United States, hot buttered rum’s history dates back to the colonial days. It was in the 1650s when Jamaica began importing molasses to Colonial America. New England started opening distilleries where the colonists then began adding distilled rum to hot beverages such as toddies and nogs, creating hot buttered rum, eggnog and others.
Hot buttered rum is often made by blending a buttered rum batter with dark rum. Dark rum is a rum that has been barrel-aged for an extended length of time to retain a more intense molasses flavor. Those that prefer a milder or a spicier taste may choose the option of using light rum or spiced rum mixed with the batter.
