for Rose Marie

also known as Sally Rogers

… my favorite on the Dick Van Dyke Show.

I loved that she was funny and sharp and quick and witty, and proudly, and without explanation wore her  little hair bow like angel kisses on her temple.

Sally Rogers always seemed to have a real life going on, somewhere out of camera range, not a just a TV set life.

Rose Marie has three Emmys for the Dick Van Dyke Show

Even when the Dick Van Dyke Show ended, Rose Marie kept popping up – guest spot here, another there, Hollywood Squares, mother of the Monkees…

But I knew nothing about her.

I always wondered why she didn’t have a last name…..Hey, Marie is my middle name….

There was the whole child star thing…a little before my time

Her career began in 1929

Radio Digest 1930

But she wasn’t in the gossip pages or even in People magazine all that very much.

She wrote a book

At least that I noticed.

But it’s her birthday  today and…. she’s 93 and still kicking.

Miss Rose Marie official sites

She is also famous for her spaghetti sauce.

Rose Marie recently whipped up a batch for her friend Doris Day from her Facebook page

August is just a saucy kind of month this year

Directly from her website:

Rose Marie’s Spaghetti Sauce

• One pound of ground round

• One-half pound of ground pork

• One-half pound of ground veal

• Three eggs

• Salt and peper to taste

• Three colves of garlic (chopped fine)

• Three-fourths cup of Italian cheese (Romano)

• Three-fourths cup flavored bread crumbs

• Two tablespoons chopped parsley

• About three-fourths cup water

• Olive oil

• Two cloves garlic

• Three to four pieces medium size country spareribs

• Eight to nine Italian sausage links

• Three large cans Italian tomatoes (no puree)

• Three cans Del Monte tomato sauce

• Two large cans of water (use Italian tomato can for measure)

• Salt and pepper to taste

• One-fourth cup oregano

• One-fourth cup chopped parsley

• One-eight cup chopped sweet basil

• Use ingredients in order listed.
  Mix ground meats, eggs, salt and pepper to taste, three cloves of finely chopped garlic, Romano, bread crumbs and parsley in one bowl. Dampen with water, using enough to keep mixture fairly moist. mix with hands, but do not handle too much. Put aside.
  Cover bottom of large sauce pan with olive oil. Chop the two cloves of gralic and brown. Remove garlic.
  Brown spareribs and sausage until fairly well cooked; remove from saucepan.
  Make meatballs with two full tablespoons of meat mixture for each. Brown in olive oil; remove from saucepan.
  Put Italian tomatoes in blender and process until pureed. Put tomatoes in the saucepan containing the olive oil. Add the tomato sauce, the two cans of water, salt and pepper, oregano, parsley and sweet basil. Bring to boil; reduce heat to low. Put in the meatballs, sausage and spareribs which have been cooked. Let cook for three to four hours over low heat, stirring frequently. Keep tasting for salt and pepper need. If sauce gets too thick use water to thin it out.

Vincent Van Gogh – Roses  -1890 – National Gallery, Washington D.C.