Joan van Ark was born on June 16, 1943, in New York City, far from the world of entertainment. Her life took a significant turn during her teenage years while acting in Denver, where she met actress Julie Harris, who would greatly influence her career. Julie encouraged Joan to apply to the prestigious Yale Drama School and even helped her secure a scholarship, making Joan the second woman ever to enroll there.
Joan recalled: “Harris wrote to the dean and asked him to meet me. Long story short, my parents drove me to New Haven, Connecticut, where the dean awarded me a scholarship. It felt destined”. After honing her skills in theater, Joan shifted her focus to television, where she starred in shows like Temperature’s Rising, Spider-Woman, Days of Our Lives, and even made a guest appearance on Bonanza. However, it was her role as Valene Ewing on Dallas in 1978 that propelled her to stardom.
Her success on Dallas led to her starring in its spin-off, Knots Landing, which was actually developed before Dallas. Initially, Joan was set to join the Knots Landing cast, but she ended up reprising her role on Dallas first. It was her husband, newscaster John Marshall, who encouraged her to accept the role despite her busy schedule. When it was announced that Julie Harris would play Val’s mother, Joan was thrilled. “I couldn’t believe they had picked her to be my mother”, she recalled in a 1984 interview.
After 13 seasons and 327 episodes on Knots Landing, Joan left the show just before its final season. While many speculated that her departure contributed to the show’s cancellation, she was ready for new challenges. “I loved my time on that show”, she stated, expressing gratitude to the show’s creator, David Jacobs, and her co-star, Ted Shackelford, who she considered family.
Joan and John, who met in high school, have been happily married for over 58 years and share a daughter, Vanessa Marshall, who works in the entertainment industry. Now at 81, Joan has a net worth of $10 million and remains stunning. She was last spotted five years ago, casually paying for parking in workout attire.
Her most recent appearance was in the 2017 television film Psycho Wedding Crasher. After a remarkable 50-year career in entertainment, Joan van Ark is now a life member of The Actor’s Studio, solidifying her legacy as an icon.
Quick and Easy Homemade Fresh Cheese
Hi there, cheese enthusiasts! Do you feel like having something really tasty that is also creamy and fresh? What if I told you that it would just take you fifteen minutes to create your own cheese at home? It is true, indeed! A few basic ingredients and a little culinary wizardry will allow you to create an impressive batch of fresh cheese that you make yourself.
Why Make Cheese at Home?
Although it can seem difficult to make cheese at home, it’s actually very simple. It’s also a lovely method to ensure that your food is fresh and natural by knowing exactly what’s going into it. The components are basic, the method is short, and the end product is mouthwatering.
What You’ll require:
Let’s Prepare Some Cheese!
First, fill the big pot with milk and bring it to a simmer over medium heat. Keep an eye on it and stir it from time to time to make sure nothing gets stuck to the bottom. The magic will begin to happen as bubbles start to develop around the edges!
After removing the heat, squeeze in some lemon juice or white vinegar. As you observe the milk start to curdle, gently stir it. This is the magical time when milk becomes cheese, my friends. At this point, we’re practically wizards of food.
Give the mixture ten minutes or so to settle. The whey, or liquid, and the curds, or lumpy particles, will separate during this period. Interesting fact: Little Miss Muffet had a good idea.
It’s time to strain the mixture after it has sat and separated. Pour the mixture through a fine strainer or cheesecloth that has been lined over a bowl. If you don’t want cheese all over your kitchen, please take your time with this step.
Pull the cheesecloth together and gently squeeze it to get some of the whey. Squeeze a little more if you prefer your cheese firmer. To taste, add a pinch or two of salt and stir. And voilà! You have fresh, handmade cheese at your disposal.
What makes this cheese so good? It is quite adaptable. You may eat it right out of the bowl, sprinkle it in a salad, or spread it over some crusty toast. I’m not passing judgment here.
Finally
Folks, there you have it! Not only is it simple to make fresh cheese at home, but it’s also enjoyable and very fulfilling. In about fifteen minutes, you may also boast to your friends that you have turned into a cheese artisan. Now, how affluent do you feel?
Thus, the next time you’re in the mood for something delicious and fresh, make your own instead of buying anything from the shop. Your family and your taste buds will appreciate it.
Cheeze on!
Dwight’s Opinion: To be honest, creating cheese at home is like to discovering a hidden level in a video game. It’s easy, enjoyable, and yields some seriously tasty results. Who doesn’t enjoy a little culinary magic, too?
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