Sunday, September 11, 2011

Talk Blood Radio: True Blood Season 4 Finale 2 hour LIVE Talk show TONIGHT 9:30 pm join us !

Live TONIGHT: Come and 'Talk Blood' right  after the True Blood episodes airs.  We will be discussing True Blood  Season 4   Episode 4.12 "And When I die"this is the big finale episode and our annual 2 hour live radio show. It will be amazing and you'll want to join us to call in or chat about it,  I'm sure !

Hands down this is the best True Blood team of reviewers there is!

I will be joined tonight by all of my co-hosts this season:

Meredith Woerner @MdellW

Brian Juergen and Andy Swist @campbloodbuzz @andyswist
Bloggers and Vloggers, / Blood Works

Mark Blankenship @CritCondition (Mark is covering a special 9/11 event and will be unable to call -in)
Editor and Blogger ,‘The Critical Condition’ , Critic for NPR and Huffington Post

Jef Rouner @hpjefwithonef
Columnist, Houston Press

Alex Cranz @Clairecakez
Editor ,

Listen Live,  call-in with your opinions and join the amazing chat room! Click here and here to get involved tonight chat room opens at 9:15pm cst and the radio show begins at 9:30 pm cst . You can call -in by dialing 1 (646) 929-0825 

I'll be taking your calls!

Be sure to join us tonight because we're going to talk True Blood on Talk Blood Radio  live on Blog Talk Radio. Please buy a raffle ticket to win great prizes and support the show!

**  We will be mailing out lots of prizes starting next week --please buy a raffle ticket  to be eligible !!

Caroline Holliday Bellefleur's Chocolate Cake as told to Charlaine Harris recipe from Sookie Stackhouse companion book

You will love this book soo much. Betcha you didn't expect the dates!

Caroline Holliday Bellefleur's Chocolate Cake

Time: 2 hours, Serves 12

1 package Swansdown Chocolate Fudge Cake Mix (or Duncan Hines, if you can't find Swansdown anymore)
1 package (8 oz.) seedless dates
1 cup water
3/4 cup sugar
2 cups confectioners' sugar
1/8 tsp. salt
3 Tbsp. shortening
1/2 tsp. vanilla extract
3 Tbsp. brewed coffee
1 cups chopped pecans

1. Mix the cake mix and bake in a greased 9x13 glass pan, following the box directions.

2. Cook the dates, water and sugar in a double boiler for 30-40 minutes. Spread on top of cooled cake.

3. While the date mixture is cooling on the cake, mix together the confectioners' sugar, salt, shortening, vanilla, coffee and pecans. Spread on top of the cake. Sometimes I use pecan halves to create a pattern to make it look prettier.

- From Caroline Bellefleur, as told to Charlaine Harris

True Blood’s Kristin Bauer on Next Season and Pre-Vampire Pam: a Victorian-Era Hooker, Perhaps?

True Blood’s Kristin Bauer is making the Fashion Week rounds, and at the Frye flagship opening party on Friday she hinted at what to expect for Pam in the season finale on Sunday: “I have sort of a cliffhanger. I definitely wouldn’t say that Pam’s situation gets better this season before the end of the year,” she told Vulture. “I’m really dying to see the first script for season five. So I’m not feeling relaxed and calm; I’m like, Oh my God, what happens next?
Bauer did offer up one nugget about next season: “Alan [Ball] said that I would get my flashback, my making, you know, when Eric made me.” And she’s already creating scenarios for what that may be like. “I’m imagining; it’s all in my head, a combination of the books and other things that I’m putting together. Each vampire gets that flashback, and so I’m picturing little snippets. Like, there was a line: ‘I’m not a hooker,’ that was a long time ago. So I’m like, okay, maybe she’s a hooker. And then it would be, like, the Victorian era, so I’m picturing a Victorian-era hooker. And then I have this other thing where Eric saves Pam, so I’ve got some alley, hooker, Victorian costume,” she laughed.

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Alexander Skarsgård: Interview with a vampire

He gave us sex and death in True Blood – now we are about to see a new side to the extraordinary Alexander Skarsgård. Here, he talks to Aaron Hicklin about his famous father, military service and why Lars von Trier is actually 'a very sweet man' I
have brought Alexander Skarsgård a small jar of pickled herring. It is from Ikea, so not exactly gourmet, but he is gratifyingly appreciative all the same. His face splits into a wide grin as he turns the jar over in his hands. "You went to Ikea?" he says, making me blush like a schoolgirl. "Oh man, thank you. I'm going to have some right now." He unscrews the lid, proffers the jar in my direction and stabs at a piece of fish with his fork. It looks gray and pallid. "Obviously it's better if you pickle them yourself," he says, popping the morsel into his mouth. "I love the purity of the regular stuff, when it's just pickled with herbs and onions. I hate the fruity, sweet varieties."
We are sitting in a spiffy bistro, just off the Bowery in New York's NoHo, and the incongruous presence of a celebrity vampire – Skarsgård's profile in the US rests largely on his role in HBO's lusty drama True Blood – is creating ripples of interest. At 6ft4in and shamelessly handsome, it's hard to ignore him. A young girl interrupts to ask his name. "Alex," he replies, "What's yours?" "Emma," she says, before racing off to confirm to her mother that, yes – it is the man from True Blood. A waiter approaches to congratulate him on the latest episode, before recommending the potato pizza with truffle oil and fontina cheese, a house speciality. We order one between us. There has to be wine, too, though Skarsgård agonises momentarily. "I got here two weeks ago, and I haven't been sober one day since," he says. "It's not like I'm wasted, but every single night there's been something. In LA you have to plan, like, 'All right, next Saturday, let's get drunk and let's not drive – we'll arrange a car.' In Stockholm or New York you go out, you have a late lunch, you end up ordering a bottle of wine, and someone shows up, you order another. I love that, just the flow of it."

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