Talk:Kristin Lehman

Date of birth?

Does anyone have a reliable source to confirm Kristin Lehman's place and date of birth? The unreliable sources IMDB and tv.com claim she was born in Toronto in 1970, but an editor updated the article to state that she was born in 1975 in Vancouver. --Muchness 15:35, 26 April 2007 (UTC)

I would be curious too about how IMDb confirmed it, or what proof was provided [by whom]. But I've tried to add birthdates before, and it asks you on the input form to provide a corroborating source (presumably a reliable website). Maybe, finally, her agents provided it. James Rodriguez 10:03, 28 December 2009 (UTC)

Vegetarian assertion dispute

The statement that Kristin "Is a vegetarian" should be removed. I tried to make IMDb remove it, but they've disregarded me. See the citation and transcription below, in which Ms. Lehman states she consumes chicken and seafood.

The following exact transcript is taken from:

TV Guide, Vol. 28, No. 27, Issue 1436; July 3, 2004 Edmonton Shaw Northern Alberta, Canada Edition Section: "for you", Subsection: "food". Byline: by Janet Rowe Article Title: "Travelling gal"; Page 26. Small color photo headshot labeled "Kristin Lehman".

Article:

Kristin Lehman loves to travel almost as much as she loves to cook. The Toronto native, whose latest TV venture was CBS' quickly cancelled futuristic drama, 'Century City', has a list of favourite restaurants she frequents, depending on where a role takes her.

"I try to travel as much as I can," she says. "I miss the Kung Pow chicken at Wild Rice in Vancouver ... Yew has the best breakfast. I do miss them. Every time I visit the city, I have to go."

Lehman's latest jaunt to Vancouver was last year, shooting the sci-fi action flick 'The Chronicles of Riddick', alongside Vin Diesel and Canadian Colm Feore, in movie theatres now.

What would Lehman be doing if she wasn't an actress?

"I would be a chef," she says. The professionally trained ballet dancer says she ultimately plans to attend the New York Culinary Institute.

In the meantime, Lehman has one dish that she loves to cook for friends.

"My Moroccan Shrimp Fusilli," she says. "You use fresh fusilli pasta, cilantro, garlic, lemon juice, cayenne, tumeric, paprika, walnuts and Italian parsley. Grill your shrimp until they're tender, juicy and crispy."

CORIANDER FACTS

1. Coriander seeds are used extensively in Europe, while the leaves are more popular in Latin America and Southeast Asia.

2. Coriander, known as cilantro when fresh, is derived from the Greek work "koris", meaning bedbug. Unripe, the plant has an odour likened to the smell of bug-infested bedclothes!

MOROCCAN SHRIMP FUSILLI

Coriander Pesto

1/2 cup/125 mL walnut pieces, toasted* 2 cloves garlic 1 cup/250 mL coriander leaves, packed 1/2 cup/125 mL Italian parsley leaves, packed 1/2 cup/125 mL olive oil 2 tbsp/30 mL lemon juice 1/2 tsp/2 mL each tumeric and paprika 1/2 tsp/2 mL cayenne pepper to taste

Grilled Lemon Shrimp

1 to 1-1/2 lb/500 to 750 g raw shrimp, peeled and deveined 1/4 cup/50 mL olive or vegetable oil 3 lemons, cut in half 2 tbsp/30 mL brown sugar

Pasta

1 lb/500 g fresh fusilli pasta

• Spread walnuts in a single layer in baking pan and bake

in 350-deg._F (180-deg._C) oven for 5 minutes. Coriander Pesto: In a food processor or blender, process nuts and garlic until finely minced. Add coriander and parsley; process until finely chopped. Add oil, lemon juice, tumeric, paprika and cayenne pepper to taste. Pesto may be used immediately or transferred to a small bowl and covered with a thin layer of oil to prevent discolouration. Cover with plastic wrap and store in refrigerator for up to one week. Makes about 1 cup (250 mL) or enough for 1 lb (500 g) cooked pasta. Grilled Lemon Shrimp: If using wooden skewers, soak in water for 15 minutes. Preheat the barbecue to medium-high. Thread the shrimp onto skewers and brush with oil. Cut small slice off the ends of lemon halves so they sit flat on the grill; top each half with about 1 tsp (5 mL) brown sugar. Place lemon halves on grill and cook about 10 minutes. Cook shrimp for 2 to 3 minutes per side or until shrimp are pink and firm to touch. Serve with grilled lemon half. Pasta: In a large pot of salted, boiling water, cook pasta according to package directions or until al_dente (tender but firm). Drain pasta; toss with pesto. Serve immediately with grilled shrimp and lemon. —Preceding unsigned comment added by Jrodor (talk • contribs) 09:49, 28 December 2009 (UTC) James Rodriguez 10:04, 28 December 2009 (UTC) —Preceding unsigned comment added by Jrodor (talk • contribs)

External links modified

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