Joan Henrietta Collins was born on May 23, 1933, in Paddington, London, England. She was the daughter of Elsa Collins, a dance teacher, and Joseph William Collins, a talent agent whose clients would later include Shirley Bassey, The Beatles, and Tom Jones.
Joan attended the Francis Holland School and later the Royal Academy of Dramatic Art (RADA) in London, showcasing her early passion for the performing arts.
Rise to Stardom
Collins made her film debut in the early 1950s with a series of British films, including “Lady Godiva Rides Again” (1951) and “The Woman’s Angle” (1952).
Her striking beauty and talent quickly caught the attention of Hollywood, and she soon found herself cast in major motion pictures. In 1955, she appeared in “The Virgin Queen” alongside Bette Davis, which solidified her status as a rising star.
Hollywood Success
Throughout the 1950s and 1960s, Collins starred in a variety of films, including “The Girl in the Red Velvet Swing” (1955), “Rally ‘Round the Flag, Boys!” (1958), and “The Road to Hong Kong” (1962).
Her versatility as an actress allowed her to take on diverse roles, from comedies to dramas, establishing her as a prominent figure in the film industry.
Television Fame: Dynasty
Joan Collins achieved international fame with her role as Alexis Carrington on the American television series “Dynasty” (1981-1989). Her portrayal of the cunning and glamorous ex-wife of Blake Carrington earned her a Golden Globe Award and cemented her status as a television icon.
These 4 common foods can turn toxic when kept in the refrigerator
Technology has made life easier in the modern day. The refrigerator and microwave are only two of the many appliances we have in the kitchen that help us live simpler. But did you know that sometimes these technologies can be used against us, transforming good components into bad ones?
Yes, today we will talk about refrigerators and how they can contaminate some of the most often consumed foods. Are you ready for some unexpected discoveries in the kitchen? Let’s get going now!
1. Cooked rice
Rice, our wonderful companion, comes first. In the UK, the National Health Service states that refrigerating rice can cause serious food poisoning. It’s true that fried rice leftovers stored in the fridge for more than a day have the potential to become fatal petri dishes. The maximum amount of time rice should be exposed to the inside of your refrigerator is two hours. Some molds can start to party after that. Heating it repeatedly? That’s just asking for trouble, my friend.
2. Celery
Next are onions. How much they have seen us weep! Onions don’t pair well with the cold. When chilled, their starch turns into sugar and welcomes mold like an old friend. Have you ever refrigerated an onion that has been half chopped? It’s like to laying a red carpet for dangerous bacteria and mold. Because onions are very good at absorbing bacteria, you could really gather all the germs in a room with just one slice of onion. Fantastic, but this is definitely not something you should eat.
3. The onion
Garlic, the flavorful base of so many delectable recipes. It would be like having a mushroom festival if you put it in the fridge. Stored unpeeled and at room temperature, garlic grows well. Refrigeration can damage its nutrients and essential oils, resulting in a loss of flavor and health benefits. as well as eating bad garlic? Not the delicious trip you had hoped for. Think about experiencing nausea, upset stomach, or perhaps liver damage.
4. Ginger
Finally, our zingy friend ginger. You might think it’s a good idea to freeze or refrigerate ginger, but think again. Mold is drawn to this strong-smelling root faster than a wintertime sneeze. That mold as well? Hepatic and renal issues are connected! Fresh ginger relieves gas and bloating due to its potent antioxidants; however, when it has a fuzzy, green coat, these benefits are negated.
That’s it for now. You should never store these four culinary items in your refrigerator, shockingly. Your food will thank you if you follow these directions; it will taste excellent and be safe, free of mold and toxin. Until the next time, happy cooking and even happier eating!
Leave a Reply