Famed Hollywood stars Roy Rogers and Dale Evans were not only known for their iconic roles on the big screen but also became beloved television stars. Roy, known as the “King of the Cowboys,” captivated audiences with his singing cowboy persona and his faithful palomino horse, Trigger. He had his own show, the Roy Rogers Show, and appeared in over a hundred films.
Between his marriages to Grace Arline Wilkins and Dale Evans, Roy Rogers had a total of nine children. While some followed in their famous father’s footsteps in Hollywood, others chose quieter paths. Let’s take a closer look at the fascinating lives of Roy Rogers’ offspring.
Cheryl Rogers and Linda Lou Rogers: Two Paths, One Family
Grace Arline Wilkins and Cheryl Rogers adopted Cheryl when she was young. As a child, she made cameo appearances in films alongside her father and his famous horse, Trigger. Linda, Roy Rogers’ biological daughter with Grace, lived a quieter life. She was married to priest Gary Johnson for over 40 years until his passing in 2008. Linda now enjoys her time with her children and grandchildren in California.
Dusty Rogers: The Legacy Continues
Roy Rogers Jr., affectionately known as Dusty, is Roy Rogers’ only biological son. Dusty made his first appearance on The Roy Rogers Show as a young boy and later went on to manage his father’s career. He was also a talented musician, leading the bands Roy Rogers Jr. and the High Riders and being a member of the Sons of the Pioneers.
Honoring the Lost: Robin and Deborah Lee Rogers
Dale Evans and Roy Rogers’ daughter, Robin, tragically passed away at a young age due to mumps complications. To honor her memory, Dale wrote the heartfelt book “Angel Unaware.” Deborah Lee Rogers, adopted during the Korean War, found a loving home with the family. Sadly, Deborah and other children from her church were involved in a devastating bus accident in Los Angeles, resulting in her untimely death at the age of 12.
Dodie Rogers and Mimi Rogers: Love and Adoption
Native American Dodie Rogers joined the family when she was just seven months old. After marrying NASA worker Jon Patterson, Dodie became a mother to their daughter, Kristin, and now enjoys being a grandmother to her own grandkids. Mimi Rogers, originally named Marion Fleming, became a member of the family after Roy and Dale adopted her from a children’s home in Scotland. Mimi went on to have three children with her husband, Marine Dan, before his passing. Now a grandma herself, Mimi cherishes her role in the family.
Tom Fox: A Musical Life
Tom Fox, Dale Evans’ biological son from her previous marriage, was lovingly brought up by Roy and Dale. Throughout his life, Tom pursued a career as a music minister and educator, leaving a lasting impact on those he encountered. He passed away in 2012, leaving behind a legacy of music and family values.
Through happiness, sorrow, and love, the remarkable story of Roy Rogers and Dale Evans’ family stands as a testament to their unwavering family principles and lasting impact on Hollywood and beyond.
Why Purslane?
Have you ever used purslane in a recipe? It may surprise you to hear that this frequently disregarded plant—which is occasionally seen as a weed—is actually a nutritional powerhouse and can be quite pleasant. I was first introduced to this adaptable item by my Turkish neighbors, who also showed me how to use it to make a dish that surpasses the flavor of meat. Allow me to explain to you how to enjoy this tasty and healthful plant at home.
Omega-3 fatty acids, vitamins A, C, and E, and minerals like calcium, magnesium, and potassium are all abundant in purslane. It’s a lovely complement to many recipes because it’s not only healthy but also has a crisp texture and a somewhat acidic, lemony flavor. The best thing about it is that it grows really easily and is frequently found in markets and gardens.
You’ll need the following to make a tasty purslane meal with Turkish influences:
Two cups of young purslane leaves with delicate stalks
One large onion, diced finely
two minced garlic cloves
two medium-sized sliced tomatoes
One-third cup olive oil
One tsp of paprika
To taste, add salt and pepper.
Juice from lemons (optional)
To prepare the purslane, start by giving it a good rinse to get rid of any grit or debris. Take off any tough stems, leaving the fragile stems and leaves alone.
Sauté the Garlic and Onion: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and diced onion, and sauté them until aromatic and tender.
Add the Tomatoes: Cook the diced tomatoes for about 5 to 7 minutes, or until they begin to break down and produce a sauce.
Cook the Purslane: Add the purslane to the skillet along with the tomato mixture, making sure to fully combine. Add the pepper, salt, and paprika. Cook everything until the purslane is soft but still somewhat crunchy, about 5 minutes.
Finish with Lemon Juice: Right before serving, drizzle a little lemon juice over the dish to add even more flavor.
This is such a versatile dish made with purslane. It goes well warm as a side dish or cold as a component of a cool salad. It tastes well on its own with a slice of crusty bread or as an accompaniment to fish or grilled meats.
A tasty and healthy addition to any dish is purslane. Its distinct flavor may compete with even the tastiest meats. This easy and tasty meal with Turkish influences is a great way to incorporate this amazing plant into your diet. Try it and savor the delicious flavors and health advantages of purslane!
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