While Keeks is the heart and soul of Drop Dead Gorgeous, it wouldn’t be as hilarious and, dare I say it poignant, without the villainous turn of my girl Kirstie Alley.
I first met my girl Kirst through George Takei. He had met this young girl on the set of Star Trek II and thought that with the right (read: my) tutelage, she could one day be a star. I don’t like to admit others’ success often, but he was right and make her a star I did.
You see, I spent a lot of time on the set of Cheers, working my way through the male cast members until Shelley Long dobbed me in to producers and I was forced to take a sexual harassment course. Obviously I was ropeable, got her fired and convinced them to replace her with Kirst, giving my girl the big break – and an Emmy – that she needed.
To Shelley I still say, snitches get stitches, you Shealous bitch!
Anywho, there isn’t a career decision I haven’t helped Kirst make – well, except Look Who’s Talking – and convincing her to co-star in DDG is probably the easiest one we’ve made. The script blistered off the page and I knew that no one could possible play Gladys Leeman … except for me in the one-man show version, which is coming to Broadway in 2019.
Since Kirst was busy earlier in the year with Scream Queens, we haven’t spent as much time together lately as we’d like – and no shade, but can we see the connection between this and her lack of future roles? – so she jumped at the opportunity to strategise, reconnect and honour the closest she has even been to an Oscar.
Given we’re also throwing Fourth of July into the celebratory mix, we decided to include her favourite (though not Jenny Craig friendly) Cobbstie Salley.
This may not be the healthiest or classiest salad, but that is what makes Cobb Salad so appealing. I mean, it is bacon and eggs that you can class as salad – need I say more? Oh … and blue cheese.
Case closed – enjoy!
3 tbsp olive oil
2 tbsp red wine vinegar
1 lemon, juiced
2 tsp Dijon Mustard
1 tsp Worcestershire sauce
salt and pepper, to taste
500g chicken breast
250g streaky bacon, diced
2 cloves of garlic, minced
2 eggs, hard boiled and roughly chopped
1 large cos lettuce, roughly chopped
1 cup watercress, roughly chopped
2 tomatoes, diced
1 avocado, diced
75g blue cheese
Preheat oven to 180°C.
Combine the olive oil, red wine vinegar, lemon juice, Dijon and Worcestershire in a jug with a generous whack of salt and pepper. Whisk together, cover and place in the fridge until you’re ready to serve.
Place the chicken breast on a lined baking sheet, drizzle with some olive oil, season and bake for twenty minutes, or until cooked through. Allow to rest before chopping into a rough dice.
Fry the bacon and garlic in a small pan over medium heat until the bacon is crisp and the garlic scorched.
Combine the egg, lettuce, watercress, tomato, avocado and blue cheese in a large bowl, and toss through the dressing. Add the chicken, bacon and garlic, give a final toss and devour … because who doesn’t love a toss and devour combo?
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