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Marisa Tomei (born December 4, 1964) is an American stage, film and television
actor. Tomei first came to prominence as a supporting cast member on The Cosby
Show spinoff A Different World, and rose to fame following an Academy
Award-winning performance in the 1992 comedy film My Cousin Vinny source..
wiki.
below are photos from "Before the Devil Knows your Dead"
actor. Tomei first came to prominence as a supporting cast member on The Cosby
Show spinoff A Different World, and rose to fame following an Academy
Award-winning performance in the 1992 comedy film My Cousin Vinny source..
wiki.
below are photos from "Before the Devil Knows your Dead"
| Early life Tomei, an Italian American,[2][3] was born in Brooklyn, New York, the daughter of Patricia "Addie," an English teacher, and Gary A. Tomei, a trial lawyer.[4] She has a younger brother, Adam, and was partly raised by her paternal grandparents, Rita and Romeo Tomei.[5] Tomei grew up in Midwood.[6] While there she became captivated by the Broadway shows that her theater-loving parents took her to and became drawn to acting as a career. After graduating from Edward R. Murrow High School, she attended Boston University for a year, then transferred to New York University, in 1983, after landing a role in the soap opera As The World Turns. Soon after, she dropped out of school altogether as her career began to take off. [edit] Career Tomei followed up As the World Turns, in 1987, with a role on the sitcom A Different World. Her breakthrough performance came in My Cousin Vinny (1992), for which she won the Oscar for Best Supporting Actress. After her Oscar win, she received a Screen Actor's Guild Award nomination for Outstanding Female Supporting Actor for Unhook the Stars. Next, she received an American Comedy Award nomination for Funniest Supporting Actress for Slums of Beverly Hills. She was nominated for a Satellite Award, as Best Supporting Actress for What Women Want. She received a second Oscar nomination and a Golden Globe Award nomination for Best Supporting Actress for In The Bedroom (2001). Tomei has also done substantial work in the theater, including taking lead roles on Broadway in Wait Until Dark (1998) and Salomé (2003), and many Off-Broadway plays. In 1996, Tomei made a guest appearance on the sitcom Seinfeld, playing herself in "The Cadillac" two-part episode. In this episode, George attempts to get a date with Tomei through a friend of Elaine. She has also made an appearance on The Simpsons, as a movie star who falls in love with Ned Flanders. In 2005, Tomei featured in an ad campaign for Hanes with the slogan "Look who we've got our Hanes on now", featuring various other celebrities including Michael Jordan, Jennifer Love Hewitt, Damon Wayans, Matthew Perry and, on Spanish-language advertising, Aracely Arambula and Pablo Montero. In 2006, Tomei had a recurring role on the TV series Rescue Me, playing "Johnny's" ex-wife "Angie." In 2007, she returned to the big screen in the Sidney Lumet-directed Before the Devil Knows You're Dead, opposite co-stars Philip Seymour Hoffman and Ethan Hawke. This role received extra attention because the usually modest Tomei had nude love scenes with both Hoffman and Hawke.[citation needed] [edit] Personal life In the early 1990s, Tomei dated Robert Downey, Jr. (her co-star in Chaplin and Only You). In 1999, she dated actor Dana Ashbrook and had a relationship with Frankie Pugliese. She tends to keep her personal life away from the media. Even though Tomei dropped out of college, she received an honorary degree from Boston University.[7] wiki Now some of my favorite photos of her.. |
Marisa’s Diet
From what we can find Marisa usually sticks to a healthy and sensible diet, but
goes low carbohydrate just before an event or a role. Which was the case for the
movie “The Wrestler” Marisa cut out pasta from her diet a month before she
started filming.
Marisa’s Hula Workout
Marisa does cardio to stay in shape, and as of a few years ago, she also uses a
hula hoop to stay slim. When Marisa was on the Ellen show she told her all about
it.
“Someone gave me a hula hoop two years ago. It feels really good, and it’s really
calming. I bring one to all sets now,” she says. “You’re waiting and you have all
that extra energy and you want to stay focused and relaxed and something about
that hoop – you do it and it calms you down. Honestly, it’s the best thing.”
Marisa on Stripping
“I pray a lot like, ‘Keep me skinny please”. “I’m concerned with how my body
looks and I just find it really hard to watch myself. It’s very tough when you’re in
different cities and different time zones. Often my schedule during filming just
doesn’t give me time to work out.” Marisa calls the nudity in “The Wrestler”
“appropriate” for the film.
“I said to myself, ‘It’s now or never,’” Marisa says. “I admit I felt a little faint before
I did it. I don’t think I’d eaten in like two days. The most embarrassing part is
having your family watch it.”
Ingredients:
1/2 pound butternut squash, peeled and cut into 1/2-inch cubes
4 fresh sage leaves finely chopped
1/2 cup extra virgin olive oil
1/4 cup Jerusalem artichokes
scrubbed and sliced into 1/8-inch disks
(optional) 2 parsnips
scrubbed and sliced into 1/4-inch disks
1 teaspoon ground cumin
1 leek, white part only, cut into 3-inch julienne pieces
1/2 celery root, peeled and cut into julienne pieces
1/4 pound mizuna, watercress, or frisee
2 tablespoons sherry vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
4 1-inch baguette slices toasted for 2 minutes in 400°F oven
1/4 pound fresh goat cheese 2 tablespoons pumpkin-seed oil (available at
specialty stores)
Instructions:
1. Preheat the oven to 475°F.
2. Place the butternut cubes and chopped sage on a cookie sheet; drizzle with 1
tablespoon olive oil and roast until light golden brown, 8 to 10 minutes.
3. Set aside in a large salad bowl to cool.
4. Place the Jerusalem artichokes on the same cookie sheet and toss with 1
tablespoon of the olive oil.
5. Roast in the oven for 6 to 7 minutes.
6. Remove and set aside with the squash.
7. Place the parsnips on the cookie sheet and toss with the cumin and 1 more
tablespoon of olive oil.
8. Roast for 6 to 7 minutes, and then set aside with the other vegetables.
9. Bring 6 cups of water to boil and set up an ice bath near the stove.
10. Plunge the leeks into the boiling water and cook until tender, 2 to 3 minutes.
11. Remove the leeks from the boiling water and submerge them in the ice bath
until cool. Remove the leeks from the ice bath, pat dry with paper towels, and set
aside.
12. Add the leeks, celery root and mizuna to the salad bowl with the roasted
vegetables.
13. Add the remaining olive oil, sherry vinegar, salt and pepper and toss gently to
coat well.
14. Divide the mixture evenly among four chilled dinner plates, mounding it like a
haystack.
15. Generously spread fresh goat cheese on each baguette slice and place on
top of each “haystack.”
16. Drizzle the pumpkinseed oil around each mound and serve immediately.
Source: EatingHealth.com
From what we can find Marisa usually sticks to a healthy and sensible diet, but
goes low carbohydrate just before an event or a role. Which was the case for the
movie “The Wrestler” Marisa cut out pasta from her diet a month before she
started filming.
Marisa’s Hula Workout
Marisa does cardio to stay in shape, and as of a few years ago, she also uses a
hula hoop to stay slim. When Marisa was on the Ellen show she told her all about
it.
“Someone gave me a hula hoop two years ago. It feels really good, and it’s really
calming. I bring one to all sets now,” she says. “You’re waiting and you have all
that extra energy and you want to stay focused and relaxed and something about
that hoop – you do it and it calms you down. Honestly, it’s the best thing.”
Marisa on Stripping
“I pray a lot like, ‘Keep me skinny please”. “I’m concerned with how my body
looks and I just find it really hard to watch myself. It’s very tough when you’re in
different cities and different time zones. Often my schedule during filming just
doesn’t give me time to work out.” Marisa calls the nudity in “The Wrestler”
“appropriate” for the film.
“I said to myself, ‘It’s now or never,’” Marisa says. “I admit I felt a little faint before
I did it. I don’t think I’d eaten in like two days. The most embarrassing part is
having your family watch it.”
Ingredients:
1/2 pound butternut squash, peeled and cut into 1/2-inch cubes
4 fresh sage leaves finely chopped
1/2 cup extra virgin olive oil
1/4 cup Jerusalem artichokes
scrubbed and sliced into 1/8-inch disks
(optional) 2 parsnips
scrubbed and sliced into 1/4-inch disks
1 teaspoon ground cumin
1 leek, white part only, cut into 3-inch julienne pieces
1/2 celery root, peeled and cut into julienne pieces
1/4 pound mizuna, watercress, or frisee
2 tablespoons sherry vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
4 1-inch baguette slices toasted for 2 minutes in 400°F oven
1/4 pound fresh goat cheese 2 tablespoons pumpkin-seed oil (available at
specialty stores)
Instructions:
1. Preheat the oven to 475°F.
2. Place the butternut cubes and chopped sage on a cookie sheet; drizzle with 1
tablespoon olive oil and roast until light golden brown, 8 to 10 minutes.
3. Set aside in a large salad bowl to cool.
4. Place the Jerusalem artichokes on the same cookie sheet and toss with 1
tablespoon of the olive oil.
5. Roast in the oven for 6 to 7 minutes.
6. Remove and set aside with the squash.
7. Place the parsnips on the cookie sheet and toss with the cumin and 1 more
tablespoon of olive oil.
8. Roast for 6 to 7 minutes, and then set aside with the other vegetables.
9. Bring 6 cups of water to boil and set up an ice bath near the stove.
10. Plunge the leeks into the boiling water and cook until tender, 2 to 3 minutes.
11. Remove the leeks from the boiling water and submerge them in the ice bath
until cool. Remove the leeks from the ice bath, pat dry with paper towels, and set
aside.
12. Add the leeks, celery root and mizuna to the salad bowl with the roasted
vegetables.
13. Add the remaining olive oil, sherry vinegar, salt and pepper and toss gently to
coat well.
14. Divide the mixture evenly among four chilled dinner plates, mounding it like a
haystack.
15. Generously spread fresh goat cheese on each baguette slice and place on
top of each “haystack.”
16. Drizzle the pumpkinseed oil around each mound and serve immediately.
Source: EatingHealth.com
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