Professionally Resting Interview: Lifting the Lid on Acting.

The talented actor behind the blog Professionally Resting first caught my eye on Twitter. She is brave, witty and accurate about the downside of the acting industry. As an actor myself I just read her tweets/blog posts and nod. I just had to interview her for Frost, so here it is! I also have a guest post coming from her soon, so look out for that too.

What made you start your blog?

I’d been reading a few other acting blogs online and I soon realised that none really covered what it’s like to be an actual working actor. Many are written by actors who are constantly in work and that was something that I just couldn’t really identify with. Most actors I know spend a great deal of their time resting and I wanted to create something fun and supportive for those of us that regularly find ourselves within the unemployed majority. I also wanted to use it as an excuse to keep busy. There are days when there’s very little work coming in and having a blog to think about really keeps me feeling like I’m at least doing something creative.

Tell us a bit about yourself (without giving too much away)!

It’s always tough answering these questions without sounding like you’re on Blind Date! I’m in my late twenties and have been acting (on and off) since graduating from drama school in 2006. I had a break for a couple of years after getting a bit trapped in a temping job that became permanent. It was a horrible job but it meant I could have a couple of years actually earning money and being able to buy things that had previously been a luxury like food that isn’t on the reduced shelf. However, there’s nothing quite like a miserable job to remind you exactly what it is that you really want to be doing and that was the catalyst to making me find acting work again so that I could finally escape.


What do you think of the acting industry?

It’s very much a love/hate relationship. I regularly complain about it on Twitter and on my blog because it honestly drives me insane. It can feel that it often has more to do with luck than talent and you are completely at the mercy of those in control of the work that is out there. It often feels like many companies and channels operate a closed shop policy and I think many of them are guilty of working with the same very tiny gang of actors time and time again. I read an article recently that said there was a very small pool of talent out there which simply isn’t true. There’s an absolute ocean of clever and gifted people out there but they often get ignored as there are other names and faces that are deemed more popular. Unfortunately viewing figures and ticket sales are placed about creating quality work and while I accept that many of those performers that are used time and time again are very good at what they do, a bit of variety really wouldn’t go amiss!
However, having said that, there are very industries that would pay you a month’s rent to mess around as a time-travelling police officer for the day and that’s why I’m still slogging away at it!

What is the worst casting you have ever seen?

There are so many to choose from! The reason I started tweeting about castings was because people were so shocked at just how insulting and offensive and downright baffling they often were. Ones such as ‘No pay unfortunately but you will get to ride in a white stretch limo with a midget and the band’ and ‘She looks a bit like a trollop but tries to dress a bit classy’ have been incredible finds. However, I think the worst has to be one that I saw recently asking for actors to play characters in a sweatshop and the company (a very well-known TV channel) were only offering expenses. I thought I was past being shocked by castings but this one was offensive on so many levels that I genuinely had to keep re-reading it just to make sure that I was seeing it properly. Sadly I was.

What was the catalyst behind you starting your blog?

As I said, it was because I felt like I couldn’t relate to the other acting blogs out there and I felt that there needed to be a voice that represented normal working actors who often find themselves out of work. However, although I knew that it was something I wanted to do, it took me a while to actually get it started. It only happened when I was coming back on the train after a month performing at the Edinburgh Festival. I’d stupidly forgotten to bring a book and my boyfriend and I were unable to sit together so to keep myself occupied, I just started writing. After nearly 4 hours of solid writing, I realised I had a lot to say on the subject of acting and after a bit of encouragement from my boyfriend who’s also a blogger, the blog was born.

What can be done to improve the kind of roles women get?

It has to start with the writing. There is not a day goes by that I don’t see at least one casting where a woman isn’t required to either be a stripper or a prostitute and although I often make a joke of it on Twitter, it is very worrying too. There is such great writing out there for men but female roles are so often overlooked. So many times I read castings where all the male characters are given weird and wonderful characteristics while the women are just written to look nice. There are some incredible writers out there who are really trying to make sure that there are strong, interesting roles for women but they need support from the major producers for their work to get made and seen. I do think that it’s changing and television and film is starting to listen but it feels like a very slow process that needs to speed up a little!

What is your favourite, and least favourite, thing about the industry?

Let’s start with my least favourite and get the negative stuff out the way. It has to be the lack of good, paid work out there for actors. So many companies expect actors to work for free and although I completely understand how difficult it must be working on a tight budget, it’s tough when you’re faced with it day after day. Acting is something that I stupidly want to do for the rest of my life but it’s hard when people seem to think that by offering you a limp cheese sandwich and £5 to cover your travel expenses, they’re doing you a favour. I’ve done jobs in the past where I’ve essentially been paying to be part of them and that’s when you know that something has gone wrong.

And my favourite thing about the industry? It’s that you just don’t know what’s coming up next. A few months ago I was whinging on Twitter about how there didn’t seem to be any work out there and literally minutes later, my agent was on the phone with an audition for an incredible part in a feature film. I didn’t get the role but I do love how your luck changes from one minute to the next. Although it can be pretty unnerving at times, especially when you’re going through a particularly quiet spell, it’s incredibly exhilarating too. I think it’s a little bit addictive which is why actors put themselves through such torment.

You blog and tweet under a pseudonym, do you believe it would harm your acting career if you didn’t? Can you be critical?

The decision to write under a pseudonym was made so that I could be openly critical about the industry. As an actor you have to be so careful because you never know who you’re going to be working with next and I think that means a lot of actors are worried about speaking out about how infuriating this industry can be. Writing anonymously gives me the freedom to be brutally honest about the problems I face without jeopardising my acting career. Although there are days when I wish I could just tweet under my real name, I’m sure I’d have been in a fair bit of trouble for some of my comments, especially about casting calls and auditions.

What was your favourite ever job?

Despite going on about getting paid, my favourite job was one when I didn’t receive a penny. It was one of the first jobs I did after graduating from drama school and was a devised piece. It was pretty shambolic most of the time and we didn’t even get expenses but it was incredible experience seeing a project from the first meeting where we had some terrible ideas to the final night of performance. We barely sold any tickets (mainly because it was listed incorrectly meaning that most audience members turned up about 5 minutes before it was about to end) but it was great fun and real learning curve for me as a new actor.

and your least?

A summer-long Shakespeare festival. It was fun for about a fortnight but after three months away from home on only £25 a week, I was a state. The plays were performed outdoors and it was a particularly bad summer which meant that we spent a lot of time performing in soaking wet velvet dresses. British audiences are incredibly resilient and would determinedly sit there huddled up in anoraks and shelter under umbrellas while we battled with wind, rain, thunder and lightning. Because I was earning so little money, I was mainly living off value bran flakes and tomato soup so I ended the three months malnourished, exhausted, utterly sick of the sight and sound of Shakespeare and with about £4 in my bank account. That was something they really didn’t warn me about in drama school!

You can read the Professionally Resting Blog here and follow her on Twitter.

Hugo Taylor To Leave Made in Chelsea.

Hugo Taylor has decided to leave Made In Chelsea as he is “too old”. He says that the show works better when young people are on it.

The 26-year-old told Now Magazine: ”I worry about it every day. It’s one of my main motivations for not doing a reality show anymore.

”I often look at what I’ve done and think, ‘S**t, did I completely sell out?’ Staying on ‘Made In Chelsea’ and bitching about the colour of someone’s dress has started to become unimportant to me.

”I’m 26 – the show works better with people under 24. It becomes harder to do these shows as you get older. I started thinking I need to do something credible that I’m proud of.”

He also said he was worried about being branded a reality TV star. The PR man is leaving the Channel 4 reality show, but admitted it was a risk.

”I’m quitting. It’s a big gamble but I think I might have outgrown the show. Originally the producers only wanted me as a peripheral character and that’s all I wanted to contribute.

”I could wind up having absolutely everything or I could end up with nothing. But I’ve become lazy and comfortable on the show.”

Kimberley is also leaving after being thrown off by producers due to bad behaviour. She threatened them with a lawyer as she did not like how she was being edited.

Eden Hall Celebrates 10 Years of Perfect Pampering

This July, the luxury day spa in Elston, near Newark, Nottinghamshire marks its 10th Anniversary and celebrates the momentous occasion by treating customers to exclusive limited edition treatments created especially for Eden by product houses, Elemis, Thalgo and Spa Find.

Customers can choose from a diverse range of different treatments including a facial, a back ritual or a summer detox – there’s something to suit all body beautifying needs in perfectly tranquil surroundings.

Eden’s Anniversary Facial from Elemis, £110

Designed for skin challenged by modern living and bursting with anti-oxidant rich minerals and vitamins. This purifying treatment helps remove damaging toxins, regenerate skin cells and rebalances sebum. The results: renewed and revitalised skin.

This skin rescue package also includes a complimentary Elemis gift, full use of the saltwater vitality pool, water therapies, heated rooms, gymnasium, exercise and relaxation classes, lounges and chill out areas, robes and towels for use on the day and a delicious three-course lunch.

Eden’s Anniversary Indoceane Back Ritual from Thalgo, £110

The Indoceane Back Ritual encompasses age-old traditions of beautification inspired by four continents. This most sensual of treatments commences with a Mediterranean influenced exfoliation and is followed by Ayurvedic inspired massage using warmed oils and an ancient Indian technique. The silky soft sublime mask harnesses the serenity and relaxing powers of Asia and the Orient to leave your skin glowing. Let your mind and body relax in this ultimate spa treatment.

This indulgent package also includes a complimentary Thalgo gift, full use of the saltwater vitality pool, water therapies, heated rooms, gymnasium, exercise and relaxation classes, lounges and chill out areas, robes and towels for use on the day and a delicious three-course lunch.

Eden’s Anniversary Summer Detox from Spa Find, £110

The Summer Detox aims to reduce cellulite, aid detoxification and prevent water retention. The treatment begins with an exfoliation of the legs, buttocks and abdomen to invigorate and stimulate the circulation, followed by an application of energising caffeine-rich extracts and rebalancing Dead Sea minerals. A relaxing pressure point scalp massage is carried out whilst you are wrapped, maximising the benefits of the products ensuring a more toned and firmed result, whilst safely removing toxins from within the body.

The therapist will then use specialised lymph drainage massage techniques to help with penetration of the Iso Slim complex which includes horsetail plant extract, renowned for its firming properties and Carnitine protein that is essential to the metabolism of fat. The combination of plant extracts and Dead Sea minerals makes this a powerful detoxifying treatment giving you lighter legs for the summer months ahead.

This ultimate detox package also includes a complimentary Spa Find gift, full use of the saltwater vitality pool, water therapies, heated rooms, gymnasium, exercise and relaxation classes, lounges and chill out areas, robes and towels for use on the day and a delicious three-course lunch.

Whichever treatment guests choose, the day will finish with a complimentary glass of Champagne to celebrate Eden’s 10th Birthday.

All treatments are available throughout July 2012 – Monday to Friday.

Actor John Thomson, Chef Simon Rimmer make delicious healthy Chicken Curry

With summer here, it’s time for men to peel off layers of clothing and reveal our bodies for the warmer months ahead. And while millions of the opposite sex have been dieting and heading to the gym, men are now rivalling them when it comes to getting in shape for beach season.

John Thomson is backing LivSmarter’s campaign to bring back the FELLAS – food-enjoying, life-loving, active sports-fans, to show men it’s cool to be a ‘bloke’ again, to be happy and to get fit and lose weight.

We all know how easy it is for those extra pounds to creep up on us and how hard it can be cutting out all your favourite treats.

So with this in mind, Simon Rimmer has created a delicious and healthy chicken curry that will make watching what you eat that little bit easier.

Watch our video to find out how you can make a delicious low fat meal and get tips on how to lose weight healthily and sensibly.

The Amazing Spiderman Premiere

Last Night the beautiful Donna Air walk the red carpet at The Amazing Spiderman Premiere in Leicester Square, donned in the W Hamond, presented by CW Sellors & Henshall dress and jewel collaboration. At Frost magazine we loved her dress.

Scott Henshall & W Hamond, presented by CW Sellors wow the crowds at

‘The Amazing Spiderman’ London premiere

British brands W Hamond, presented by CW Sellors & Henshall last night unveiled Donna Air sheathed in a British made Whitby Jet & Diamond Spider Web dress at ‘The Amazing Spiderman’ premiere at London’s Leicester Square. The intricate Spider and cobweb design by Scott Henshall and created by W Hamond is crafted from Whitby Jet combined with diamonds spinning its magical web around a daring little black dress. Presenter of Fashion TV, Hofit Golan, was also seen in W Hamond Whitby Jet & Diamond jewellery.

CW Sellors are no strangers to the silver screen and were involved with the movie possession where Gwyneth Paltrow can be seen wearing their Whitby Jet jewellery.

Scott Henshall “King of the Red Carpet” originally stole the headlines at the first Spiderman world premiere in 2002 when Jodie Kidd strutted down the red carpet in a web of lace. Henshall then eclipsed that dress at the ‘Spider Man 2’ world premiere in 2004 when Samantha Mumba wore a £5million diamond encrusted dress, which to this day is still the ‘world’s most expensive dress’.

Photo credit: Ewan Mathers. Photo 2: Donna Air and Scott Henshall.

Desiree Holt – the world’s most prolific author of erotic romance

~ Meet 76-year-old grandmother Desiree Holt: the world’s oldest author of erotic romance, with over 100 steamy novels and ebooks to her name and counting. .

Silver-haired Desiree Holt qualified for a free bus pass in 1996, but has spent her retirement writing over 100 “scorching-hot” sexually explicit novels and e-novels to the delight of fans around the world.

Until now, many readers believed the bestselling author of such steamy works as “On the Prowl” and “Carnal Caresses” was a buxom heroine like the ones featured in her books — released by British erotic romance specialist Total-E-Bound Publishing.

But Holt — whose ‘behind-the-bedroom-door’ stories often involve kinky sex play such as bondage, dominance and threesomes — has decided to come clean about her age.

Holt, who cites the runaway success of British author EL James’s number one bestseller Fifty Shades of Grey as helping the genre gain mainstream acceptance, said: “When I first started writing, erotic romance was still looked down on by many people as nothing more than a form of porn.

“But the incredible popularity of Fifty Shades of Grey
has really opened readers’ minds to the genre, to the point where it’s fine to admit that I am a pensioner in my mid-seventies who just so happens to write about passionate, erotic relationships.

“I’m one of Total-E-Bound’s best-selling authors of this genre and the demand for my books is growing all the time. I think that’s because erotic romance is a powerful form of fantasy — women, and men too, can read it and imagine themselves in place of the characters, doing and feeling things they might be too shy about in their everyday existence.

“Many readers have told me that my stories give them confidence to spice up their sex lives, experiment and express their sexuality. I guess in that respect I’m a bit like an agony aunt, only more graphic.”

Claire Siemaszkiewicz, founder of digital publishing company Total-E-Bound, said: “Desiree has been with us for four years now and in that time has become a firm favourite with readers.

“We believe she is the oldest writer of erotic romance in the world, but I’m sure none of her fans will be concerned with her age. The quality of the stories and characters is the important thing to them, not how many candles the writer blows out each birthday.

“If anything, Desiree should be seen as an empowering figure in the fight against age discrimination. There’s no reason why sex should be taboo for older people.”

Born in 1936, mother-of-three Holt carved out a successful career for herself in journalism, PR and music management — looking after a number of small-time rock bands — before retiring in 2000 at the age of 64.

At first she planned to spend her golden years fulfilling a life-long ambition to write mystery novels — but became “hooked” on erotic romance after buying a “racy” novel to see what it was like.

With the full support of late husband David, Holt “threw” herself into the underground sex scene to research what would be her first erotic romance novel, 2007’s Candy Caresses, joining online forums for the BDSM (Bondage, Dominance, Sadomasochism) and LGBT (Lesbian, Gay, Bisexual, Transgender) communities.

Since then she’s published 105 novels, novellas and short story collections, building up a network of regular contacts ranging from mistresses, swingers, and fetishists to Army soldiers — for her latest book, Unconditional Surrender.

Last year, she even visited a bondage club at the age of 75 to gain a better understanding of the worlds she writes about — though, she insists, as “an observer only”.

She is now believed to be the world’s oldest author of erotic romance.

She said: “The inspiration for the stories comes from every place and research is always ongoing. I based the hero of one book on my doctor — simply because he’s so sexy.

“Another book, my novella All Jacked Up, I wrote for my son, because I wanted him to settle down. It’s about a man reaching forty who’s still waiting for the woman of his dreams only to have the most unexpected female walk into his life. I think he appreciated my motherly concern.

“Though I’ve not tried all the things I write about, I do find them all fascinating — far more so than traditional granny pursuits such as knitting. I’m treated well because I respect everyone as individuals, regardless of whether they express their love through kisses and cuddles or whips and chains.”

Holt, who lives in Texas, US, says that though her family refuse to read her books, they approve of her writing and affectionately call her the “Queen of Hill Country Erotica”.

But, she adds, there will always be some people who find her choice of career “distasteful”.

“I was nervous in the beginning because, while my kids are all adults, I am still ‘Mom’ to them and therefore shouldn’t know this kind of stuff. But they are my biggest supporters and brag about me a lot. Even my 20-year-old granddaughter thinks it’s exciting.

“But I do live in a very conservative community and occasionally someone will look at me as if I have a contagious disease when I reveal what I do.

“I always tell them that maybe they should read one novella and see that it’s really not what they think. At its heart, erotic romance is still about exploring characters’ relationships and emotions — the sex just helps reveal the intensity of their feelings.”

Desiree Holt’s latest novel, Unconditional Surrender, is available now from Total E-Bound Publishing. Visit www.total-e-bound.com

Curried Chicken Kiev With Squash Sag Aloo Recipe

I was invited to take part in a Ocado Masterclass with a Michelin star chef; Simon Hulstone from The Elephant, Torquay. I have been getting better at cooking, but was thinking, upon seeing the recipe, that there was not a hope in hell of me managing to make the Curried chicken Kiev with squash sag aloo. Thankfully, with the help of Great British Chefs Elliot Collins and Ollie Lloyd I managed to make the dish. It looked amazing and it tasted sublime. Simon has made a killer recipe. Do try this at home.

Some tips that I picked up are: when cooking something try to cut the food in the same shape and size, if not, they will not all cook at the same time. Obvious but brilliant. If you want to become a good cook: practice, and when bashing the chicken (read below) but cling film over it. It will stop you having to wash more things because it is contaminated with raw meat.

Ocado have lots of brilliant recipes and are also doing live streaming masterclasses. These live stream masterclasses are the first of their kind. What makes them unique is that you can interact with the chef. Be sure to check them out. I am going to try their Pimm’s Jelly next.


Curried chicken kiev with squash sag aloo

by Simon Hulstone

chicken kiev
• 4 chicken breasts, skinless
• 400g of panko breadcrumbs
• 4 eggs
• 100ml of milk
• 200g of flour
• salt

curry sauce
• 25g of butter
• 1 shallot, sliced thinly
• 1 garlic clove, sliced thinly
• 20g of flour
• 100ml of chicken stock
• 75ml of coconut milk
• 1.5 tbsp of curry powder
• salt
• 100g of butter, softened

squash sag aloo
• 1 small onion, chopped
• 1 garlic clove, crushed
• 2 tbsp of olive oil
• 0.25 tsp of coriander seeds
• 0.25 tsp of cumin seeds
• 0.25 tsp of chilli powder
• 0.25 tsp of ground coriander
• 1 tsp of fenugreek seeds
• 350g of baby spinach, washed
• 300g of potato,
peeled and diced into 5mm cubes
• 300g of butternut squash,
peeled and diced into 5mm cubes
• salt

to plate
1 handful of coriander

method (serves 4)

1. Start by removing the butter from fridge to soften. Next, thinly slice the shallots and garlic and
prepare your 100ml of chicken stock
2. In a saucepan over a medium heat, melt the 25g butter and add the shallots and garlic. Cook
until soft and slightly golden. Add the 1/4 teaspoon of curry powder & cook for 30 seconds, then
add the 20g flour and cook for 30 seconds more. At this stage, add the chicken stock, making sure
to stir constantly. Cook while stirring for 1 minute and this will thicken very quickly
3. Add the coconut milk and bring to the boil. Once the mixture thickens again, remove from the
heat and transfer to a blender. Slowly take the blender up to full speed and blend until smooth.
Add salt to taste
4. Pass the mixture through a fine sieve and set aside to cool
5. Now prepare your mixture for the sag aloo – slice the onions and garlic. Peel your potatoes and
butternut squash and dice them into 5mm cubes – place them in separate bowls, covering the
potatoes in water. Set aside while you prepare the chicken Kiev
6. By now your curry mixture will have cooled sufficiently – combine with the softened 100g of
butter and whisk until fully mixed – it should turn slightly more pale in colour
7. On a large piece of cling film, put the butter mixture down the middle creating a thin sausage
with gaps at both ends of the cling film. Fold the cling film over the mix and roll to form a neat 2cm
diameter cylinder of butter. Tie off the ends of the cling film and set in the freezer until required
8. Now return to your sag aloo. Boil a kettle and place 2 small pans of boiling water over a high
heat. As soon as the water is boiling, add a large pinch of salt to each. Strain the water off the po-
tatoes and add to one pot, add the butternut squash to the other. Cook for 10-15 minutes or until
the squash and potatoes are just tender. Strain and place on a tray to cool
9. Meanwhile, as the squash and potatoes are cooking, place a large frying pan over a medium
heat. Once hot, add the oil, onions and garlic (you sliced earlier). Cook until tender or slightly
coloured

Ollie Lloyd and Catherine Balavage

10. Grind the fenugreek in a mortar and pestle and mix with the other spices. Add the spices (co-
riander – seeds and ground, fenugreek, chilli powder, cumin seeds) to the pan and cook for at least
a minute. Remove from the heat and set aside
11. Prepare a bowl of ice water and set aside. Blanch the washed spinach in the boiling water for
no more than 10 seconds, strain and then plunge into your ice water. Discard the boiling water.
Once the spinach has chilled, drain the spinach and squeeze any excess water out with a cloth
12. Place the pan containing the onions and spices back onto the stove over a medium heat. Once
the onions begin to fry again, add the potato, squash and spinach
13. Mix all the ingredients; you want the edges of the potato and squash to break up a little bit, but
not so they are mashed. Add salt to taste and place on the side until required
14. Preheat the oven to 180°C/gas mark 4, and set your deep fryer or get your pan with oil to
180°C (using a sugar thermometer to check the temperature)
15. Lay a chicken breast down on a chopping board. Use the palm of your hand to hold the breast
in place and slide a knife through the side of the breast; so it opens like a book but doesn’t create
2 separate pieces. Place each chicken breast in between two sheets of cling film and tenderize
gently with a rolling pin
16. Remove the curry butter from the freezer and peel away from cling film. Slice the curry butter
cylinder into 2cm thick discs. Remove the top layer of cling film from the chicken breast placing a
each disk of sauce in the middle of each chicken breast. Then, fold the outer edges of the chicken
breast over, so that the curry sauce is enclosed. Repeat this process for each breast
17. Set up your dipping station with three bowls big enough to coat your Kievs in. In one bowl, add
a pinch of salt to the flour. In another, beat the eggs with the milk and a pinch of salt. Place the
breadcrumbs in the third bowl
18. Roll each chicken breast, one by one, in the flour, trying to maintain the ball-like shape. Roll into
the egg mix, making sure they’re covered. Shake any excess egg off and then roll in the bread-
crumbs. Dip again in the egg mix and then back into the breadcrumbs for a second coat
19. Shape the Kievs in your hands so that they are still round. Gently place into the deep fat fryer
until golden all over
20. Once golden, remove from the fryer and place on a greaseproof paper lined baking tray and
put in the preheated oven for 15-20 minutes. Using a temperature probe, heat to 63°C, then turn
off the oven leaving the Kievs in to keep warm
21. Reheat your sag loo on the stove. Once hot, arrange the sag aloo in the middle of each plate
22. Sit the cooked Kiev on top and arrange the coriander neatly around the plate. Serve immediately