Behind the Scenes at Saved by the Bell
Time for a step back to the early 1990s to hang with the cool kids on Saved by the Bell. Having never watched an episode, I am only slightly familiar with these actors. I have to shamefully admit I paid to go see Showgirls and hired a babysitter to boot. Needless to say I did not get my money’s worth.
Anyway, as trashy tell all insider books for the kids go, this isn’t too bad. There is lots of text about how a tv show is produced and the other folks involved besides the actors. I did learn quite a few things: Tiffani-Amber Thiessen had ambitions about become a mathematician , Dustin Diamond was the “free spirit” and Mark-Paul Gosselaar is really shy and speaks Dutch.
For the record, there are still some medium/small public libraries that still have this on the shelf. If it is circulating, I have to wonder why.
I am sure this book would have helped one’s street cred for coolness.
More Celebrity Insider Books:
Finally, for my generation, here is one of ALB’s finest books about Burt Reynolds. If you haven’t seen this before, you are in for a treat!
Big Planet is home some of the rejects and ne’er do wells floating around the galaxy. Very earthlike, but much larger, hence the name Big Planet. Good guy Claude Glystra and his team are going to finally clean up and stop the slave trade and arms importing on the planet. Of course, they run into trouble and have to make their way back to the Earth Enclave, the safest point. This means having to deal with some petty tyrants and other folks who want them gone. Like a Star Trek landing party, they run into some interesting societies and customs along the way.
Vance had an expansive career and died last May at age 96. He had quite the career. You can read the Wikipedia article here.
More Science Fiction:
Serve it Cold!
A cookbook of delicious cold dishes
Crosby & Bateman
Naturally, the warm summer is a perfect time to break out the cold food. As you can guess, one of the stars of this cookbook is our old friend gelatin. I believe that appetizing fish dish on the cover is salmon in aspic. As a Midwesterner, I can appreciate versions of jello like no one else. I will have marshmallows and fruit cocktail in mine, please. However, this aspic/fish combo seems to be everywhere in cookbooks from this era. I don’t get it and I don’t remember ever seeing it when I was a kid. Perhaps this type of cooking was too sophisticated for my delicate central Illinois upbringing.
Of course cookbooks are a favorite here at ALB and I do think that public libraries should pay attention to food fashions. I can’t imagine this book flying off the shelf anytime soon.
Be Bold with Bananas! (This is an all time favorite, if you haven’t seen this, prepare yourself)