Where Are They Now?
R.I.P. Larry Hagman of Dallas, Catching Up with the Original Ewings
TNT has taken us back to the Southfork Ranch to meet the next generation of the Ewing Oil clan, but where are the original cast members today? Snakkle finds out. By Lisa Angelo
Newsmakers/Getty Images, Peter Larsen/Getty Images
Steve Kanaly, Today
Of course, no new incarnation of the Southfork would be complete without a reliable ranch hand. Hunky, reliable Ray Krebbs kept things up on the farm side of Ewing enterprises while the rest of the family kind of glazed over the fact that he was Jock’s illegitimate son. Before returning to the new Dallas, Kanaly was spotted on Walker, Texas Ranger and The Division.
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March 16, 2014 at 6:26 am, Alejandro said:
DessertForTwo–I’d completely forgetton about green olives also being called armadillo eggs, but that’s right–the Jamison’s have a recipe for a marinated green salad that they call armadillo eggs. Anon–Of course! How could I forget about Scotch eggs!Duncan–I did not go this year, but have in the past. Always fun!Deb and Blake–I bet they’re nice and tangy with canned jalapef1os. Anna–Rice with the sausage? Now that’s an idea!Meredith–I love that you use maple sausage, as you’re right–sweet, spicy and creamy is an excellent combination.Susan–Have fun with it!Sarah–I hear you! I miss it, too!Rocky Mountain Woman–Yep, they’re an excellent way to use up some jalapef1os!Tommy–Of course! I completely forgot about Scotch eggs but that’s obviously where they get their name. As for ABT, see below–it’s not bad, just a bit vulgar! Cycler–That’s my favorite reason to watch the game–for the food!Janus–I reckon it brings it down a notch, though jalapef1os vary so much in their heat these days. I’d say a medium is 3-4 inches, and they’re quartered, so that’s 24. Anon–Ha! Thank you! Figs, Bay, Wine–I’d take a jalapef1o over a hard-boiled egg any day!Tasty Eat At Home–These are meaty, but good. And can you believe I’ve never been to South Fork? I’ll have to drive by it next time I’m headed up to McKinney. Anna–I’d completely forgetton about those! Paul–The one Scotch egg I had was cold, so I wasn’t a fan. But yours sound delicious, especially with cream gravy. And thanks! The book will be out in the fall.Cilantro–You’re so correct!Steve–They are perfect with brisket!