Earl Holliman’s path to Hollywood is a compelling story of ambition and aspiration. At the age of 14 in 1943, he was resolute in his desire to become a movie star.
Raised in Oil City and Mooringsport, often mistakenly identified as Shreveport, he embarked on his journey to Hollywood through several stops along the way. His adventure began with a trip to visit relatives in Camden, Arkansas, followed by a bus ride to Texarkana, Texas. From there, he hitchhiked to Hollywood.
Having saved some money working as a theater usher and during the night shift at a café near Barksdale Air Force Base, Holliman had also connected with a serviceman who offered a lead on a place to stay. However, this turned out to be in El Monte, California, a significant distance from Hollywood. Looking back, Holliman acknowledges that it was a risky decision, one that wouldn’t be advisable in today’s world.
His initial foray into Hollywood didn’t pan out, prompting him to return home briefly before enlisting in the Navy. Nevertheless, his dream of becoming an actor remained alive. He eventually made his way back to Los Angeles, where he honed his craft at the Pasadena Playhouse and the University of California, Los Angeles.
Holliman’s determination paid off, leading to an impressive film career with notable roles in classics like “Giant” (1956), “Forbidden Planet”, “The Rainmaker”, and “The Sons of Katie Elder”. He also became well-known on television, especially for his work alongside Angie Dickinson in “Police Woman” and with Richard Chamberlain and Rachel Ward in “The Thorn Birds”.
He fondly reminisces about his early days in Hollywood, particularly his first morning in El Monte, when he wore a short-sleeved silk shirt and dark glasses while walking in front of Grauman’s Chinese Theatre, fantasizing about being mistaken for a star. It was a moment filled with youthful dreams and innocence.
See below how Earl Holliman looks today at 96.
Healthy Pickled Beets
Components:
Seven big, fresh beets
One vinegar cup
A half-cup of sugar
Half a teaspoon of whole cloves
Half a teaspoon of whole allspice
A half-teaspoon of salt
Guidelines:
Now let’s talk about the beets. Give them a thorough cleaning before chopping off the tops, leaving approximately one inch. Put them in a Dutch oven with water on top of them. After bringing the water to a boil, cover and cook the beets gently for 25 to 30 minutes, or until they are soft. When finished, carefully remove them from the water and allow them cool.
Once the beets have cooled, remove the skins and cut them into the desired shapes. Sliced beets should be placed in a basin and left for a short while.
Next, place the vinegar, sugar, salt, allspice, and whole cloves in a small pot. It should take around five minutes to bring this mixture to a boil. Pour the boiling fluid over the beets that have been cut into slices.
Before serving, the beets should be chilled for at least an hour for optimal results. You just need to drain the liquid and your delicious pickled beets are ready to eat!
These nutritious pickled beets are a great way to start a meal or as a light snack.
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