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By Marilyn vos Savant

i once worked for a u.s. intelligence agency. as an undercover agent, i had to assume a new identity, including a new name, family members, birthplace, etc.

The agencies say they want to hire people of high moral character, but then they expect them to lie this way. i always felt uncomfortable lying. What do you think of lying in these circumstances? —K. B., Glenelg, Md. This isn’t lying; it’s acting.

Many situations call for it.

Say you’re a soldier and an enemy asks you for information that would aid the opposition. Should a person of high moral character tell him the truth? Of course not. Maybe you were uncomfortable keeping up the pretense because of the tension involved in avoiding breaking your cover. It’s hard to be a good actor, and an undercover agent must be an excellent one.

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Views ents to tire of either driving me to and from work or worrying about the condition of their car and, presumably, their daughter whenever I borrowed one of theirs.

A few weeks later, my boyfriend bought a brand-new Pinto and offered to give me his very used Pontiac LeMans. Dad insisted on paying for it, to keep A CLASSIC RIDE the title in his name The 1973 Pontiac LeMans Colonnade Coupe and to prevent me from feeling beholden to anyone but him.

I can still picture that car as if it were sitting in my driveway right this minute. It was tan, The radio didn’t work. The engine screeched. with a motor that purred like a And it was perfect. By Connie Schultz mother screaming at her kids. I want to say I listened to Etta James belt out “At Last” on the My new job was only accessible park and how not to run into a radio the first time I slid behind by car. I placed my hands on my tree when someone yelled, “I the wheel, but I was probably mother’s shoulders and peered said turn left, not right!” Despite the one singing, as I’m pretty from behind her beehive. “I my father’s prediction, I passed sure the radio didn’t work. have to drive?” my driver’s test the next day.

No matter. For the first time When I was a teenager, Dad That evening, before Dad in my life, I was that girl. I was had forbidden me from getting could set down his lunch pail, the babe with the Frencha license after I plowed the Mom handed him a beer and sounding car tearing through driver’s ed car into a snow bank chirped, “We’ve got a new the streets and laughing with on Route 20. At age 20, I was driver in the house.” I waved my the windows all the way down. still unable to commandeer license and raised my eyebrows.

At every stop sign, I paused thousands of pounds of steel on Dad furrowed his and gulped just long enough to peel away the highways of America, which down his Stroh’s in the time it the strands of hair sticking to is how my mother always put it. took me to say, “Soooo, whose my lip gloss.

“I’m not teaching you,” Dad car am I taking to work?”

Vroom-vroom. said, answering my prayer.

The next morning, I put Instead, my boyfriend drove Mom’s car in reverse and proToday Connie drives a mademe to the circular drive at the ceeded to back into Dad’s. An in-Ohio Chevy Cruze, the first nearest cemetery and, in three accident, but a fortuitous one. red car of her life. And she still hours, taught me how to parallel It didn’t take long for my parblasts Etta James.

My Dream Car

14 | OCTOBER 26, 2014

© PARADE Publications 2014. All rights reserved

PHOTO: GENERAL MOTORS

T

he story of my first car is the tale of a father willing to succumb to his daughter’s conniving.

I should be ashamed of this, but convincing my father to give me a car was the closest I ever got to feeling like Wonder Woman. Without the star-spangled bikini bottom and plunging neckline.

Think Lynda Carter in L.L. Bean.

In the spring of ’77, I was a college sophomore and desperate to find a summer job that did not involve serving meals to customers whose idea of a tip was to scribble “Great job!!” on little notes tucked under their plates. My roommate Bev came to the rescue, after she found out that Ohio was hiring college kids to staff tourism booths at various highway rest stops. We stood behind the counters and promoted the bounty of the Buckeye State.

We also were supposed to whip out maps and give directions.

“You,” Dad said, the day I was hired. I nodded.“Telling people how to get anywhere.” Again, I nodded. He shook his head.

“Just remember,” he said. “The lake is north.”

I was assigned to mislead countless tourists at a booth 10 miles from our house. “How will you get there?” my father asked. This was the best part:

IWantToBeRecycled.org

Š PARADE Publications 2014. All rights reserved

Table

Cook’s

TIP

Around the

Make these up to one day in advance; store frosted cupcakes, cookie crumbs, and meringues separately and assemble just before serving.

FRIENDLY GHOST CUPCAKES

Makes 12 cupcakes Active: 40 min Total: 2 hr 40 min (plus cooling)

1

Preheat oven to 200°F. Line a baking sheet with parchment paper.

In a food processor, grind sugar and salt for about 15 seconds.

2

In a large bowl, using a mixer on mediumhigh speed, beat egg whites until light and foamy, 2 to 3 minutes. With the mixer going, gradually sprinkle in sugar mixture until stiff peaks form, 6 to 9 minutes more.

3

Scrape egg white mixture into a heavy-duty, quart-size resealable plastic bag. Press mixture into one corner and seal bag. Snip off corner with a ½-inch opening. Pipe

12 | OCTOBER 26, 2014

Spooky FAMILY TIME

SWEETS

These treats are so delicious, they won’t haunt your party for long

mixture onto baking sheet, swirling to make ghosts of desired shapes and sizes, but no wider than 2 inches.

4

Bake until dry, about 2 hours. Leave in oven one hour or overnight.

5

Pulse chocolate wafers in food processor to make fine crumbs; place in a medium bowl. Frost cupcakes and dip, frosting side down, into bowl of crumbs. Place one or more ghosts on top; serve.

© PARADE Publications 2014. All rights reserved

PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL; PROP STYLING, STEPHANIE HANES

½ cup sugar + Pinch salt 2 large egg whites, at room temperature 5 oz chocolate wafer cookies (about 22) 12 chocolate cupcakes, baked and cooled completely 1 (16 oz) can chocolate frosting

at dinner. You don’t want to look at your plate and go, ‘Oh, what is that?’

You want to look at your plate and go, ‘Oh, that looks delicious,’ and it is.”

Thanksgiving is Garten’s favorite holiday, when she transforms familiar fixings into “comfort food, with a twist.” Instead of cranberry sauce from a can, she serves cranberry fruit conserve with nuts and raisins. Instead of place cards, she Look for recipes from sets out sugar cookies with guests’ names on them. And instead of topping mashed sweet Ina Garten’s new cookbook, potatoes with marshmallows, she opts for Make It Ahead, in the sautéed apples.

November issue of our She also goes easy on the turkey: “We’ve sister magazine, Dash, all had dry turkeys that went into the oven at 4 o’clock in the morning. It takes two and a or at parade.com/ina half hours to make a turkey. It doesn’t have to (after November 5). cook for 12 hours!”

To make the holiday extra special, Garten cooks double portions of everything, then packs a second dinner in plastic for her guests to take home. “Everybody likes to have leftover turkey sandwiches,” she explains. “That’s the fun of Thanksgiving.”

Her guests this year, as usual, are her best friends, Barbara and Bobby Liberman and their family. She’ll serve them in “the barn”— the spacious structure across the garden that she built as the set of her TV kitchen. It’s as fashionable and functional as her home, with an 18-foot granite island parallel to the trestle table where she hosts larger crowds. Shelves in the library hold Garten’s collection of nearly 700 cookbooks, from Fannie Farmer to Bobby Flay. She says she consults them all.

But Garten taught herself the most valuable lesson of all: eliminate the angst. “I think people are really surprised when they walk into the kitchen and there’s a legal pad on my counter with a list of exactly what I need to do at every minute,” she says.

“I’m not saying I don’t get stressed,” she confesses, smiling. “There’s always a moment when I say to Jeffrey, ‘Don’t talk to me now.’ ” “What moment is that?”

“The last 15 minutes before guests arrive and I haven’t gotten dressed yet! But once I open the door, nobody knows that happened.”

The Barefoot Contessa pulls it off with style, and sharing the secrets is the secret to her success. “It’s not that I’m handing somebody something,” she explains. “I’m giving them the tools to do it themselves. If they cook, everybody shows up. So I’m creating a community for them, and that makes them feel good.”

Really, how easy is that?

Award-winning broadcast journalist and Parade contributing writer Lynn Sherr is also an occasional cook and best-selling author. Her latest book is Sally Ride: America’s First Woman in Space.

OCTOBER 26, 2014 | 11

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H PE

ADDICTION IS HOPELESS WITHOUT YOU Share your story of recovery or message of hope with someone who needs to hear it. Visit drugfree.org and join the “Stories of Hope” community. ©The Partnership for a Drug-Free America, Inc.

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T:10”

THERE’S A LITTLE SMOKEY IN ALL OF US. 9 out of 10 wildfires are caused by humans. Which means 9 out of 10 wildfires can be prevented. So if you see someone acting irresponsibly, step in and make a difference.

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© PARADE Publications 2014. All rights reserved

“Ina loves to have a good time, but she’s also incredibly rigorous,” says husband Jeffrey. “She is like a scientist in the kitchen.”

“To me, entertaining is all about connecting. It’s being with people.”

That’s why her dinner parties are in the kitchen (“so if I have to get something, I don’t have to leave the party”) and why she invites no more than six people (“so you can really connect with each other”). Entertaining isn’t just about the food you serve, she says; it’s about the environment you create.

That was certainly true at our dinner last summer, where the living room’s ambience set a casually elegant tone: rich aromas wafting from the kitchen, an antique coat rack in one corner, a cluster of blue hydrangeas (from her garden) in another.

YOU DIDN’T KNOW ABOUT INA 1. She loads the dishwasher herself after every meal. (Her husband Jeffrey is on garbage duty.)

2. She used to win science prizes in high school.

3. You’ll never see recipes for entrails or calf’s liver in her books.

“Why not make a book with 85 recipes that everyone wants to eat?”

4. She and Jeffrey have an apartment in Paris. But they stopped spending Thanksgiving there because Ina couldn’t find fresh cranberries one year.

5. When she’s cranky, “a nice tuna sandwich on rye with lettuce and mayonnaise” makes her feel better.

When we moved to the porch for cocktails, Garten served thymeseasoned Marcona almonds and a small bowl of gourmet potato chips.

The menu for dinner—served at Garten’s cozy kitchen table—included juicy slices of grilled steak (coffee-rubbed rib eyes); heirloom tomatoes drizzled with olive oil; and sweet corn picked that morning at a local farm, then sliced off the cob and sautéed in butter, salt, and pepper. The decadence came with the trio of desserts: Limoncello Cheesecake, homemade Rum Raisin Ice Cream, and Mocha Chocolate Mousse. When Garten asked which we preferred, we told her all three.

“I do feel enormous pressure when people come here,” she tells me during our interview, “because they expect it to be really good.”

Jeffrey, who has been with Garten since they were both in their teens, knows what goes into her party preparations: “Ina loves to have a good time, but she’s also incredibly rigorous,” he explains. “She is like a scientist in the kitchen— very precise, very disciplined. She writes everything down, follows instructions to the decimal, and is always experimenting. She’ll try something six different ways. Her experiments are very calculated.”

And well defined. “No more than three flavors in a dish, each well balanced with the other,” she says. “And it has to be clear what you’re eating.

If it’s a plum tart, you should know there are plums in there, and I do something with cassis that enhances the flavor of plums. I’m always thinking, ‘How do I bring out the intrinsic flavors of this dish?’” Her genius is maximizing the familiar, to make it pop. Other chefs “make things too complicated, and they try to impress people at dinner,” she says. “I don’t want to impress people

8 | OCTOBER 26, 2014

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COVER: BRIAN DOBEN FOR PARADE; STYLING, CHRISTINE HAHN; HAIR, ERICA MCSWEENEY; MAKEUP, TINA TOSCANO, NECKLACE, MISH NEW YORK. PHOTOS, PREVIOUS SPREAD AND THIS PAGE: MELANIE DUNEA/CPI SYNDICATION

same issues.” Her soul was at home, where she taught herself to cook with Julia Child’s revolutionary book Mastering the Art of French Cooking.

Garten relished the satisfaction of dreaming up a meal in the morning and getting it done that night.

In 1978, she purchased a tiny food shop in Westhampton Beach, N.Y., called the Barefoot Contessa, after the earthy (and unshod) heroine of the 1954 movie of the same name. The shop was so popular that she relocated to a larger, 3,000-square-foot space in neighboring East Hampton, which she filled with mountains of lobster salad, cases of cupcakes and muffins, and a table overflowing with just-baked baguettes.

“The store had to feel like a party,” she explains. “The music was cranked up, the coffee brewing, the ribs and chicken were on the barbecue. So it smelled good. And the screen door would slam shut like a real summer house. I created a space that was fun!”

Jeffrey still remembers the look on his wife’s face the first day customers were lined up down the block. “She was beyond happy. You can tell with someone you love. …

You just know, My God, this is exactly what she wants to do!”

In front of the cheese case one day, Garten met Martha Stewart, who became a friend and mentor as Garten soared to success. “The first year, I was asked to cater a party at [New York Times food editor] Craig Claiborne’s house, and I thought, ‘Oh my God, I’ve made it!’”

Garten sold the store in 1996, but kept its name as her brand. For her, Barefoot Contessa represents the place where she discovered her calling. When I ask her what word describes her best, she eventually settles on hostess.

Photo credits will go here as shown

Topping Ina’s list of must-have ­ingredients if ­marooned on a ­desert island: ­butter, “plus a backup butter in case the first one melts.”

inner at Ina Garten’s house tops the wish list of countless home cooks. It’s an invitation so coveted that Tina Fey’s Liz Lemon once fantasized about it on an episode of 30 Rock. I’m lucky because Garten is my friend, and I’ve dined at her home enough times to know that her exquisite feasts are matched only by her bubbly charm and quick wit. So when she emailed last summer to remind me of our upcoming Saturday night date, I was only half-kidding when I shot back, “Have been fasting for three days in anticipation.” Her merry reply promised even more indulgence. “LOL!! This is good because I’m testing three desserts and none of them is blueberries!”

The sweets were sumptuous (more on those below), and several weeks later, when Parade asked me to interview Garten, I jumped at the chance to learn more about the life of my friend before she became the woman everyone knows as the Barefoot Contessa.

At 66, Garten is safely enthroned in the culinary pantheon as a goddess of good taste for legions of devotees seeking fresh flavors and easy entertaining. Some 8.7 million copies of her first eight cookbooks are in print, and six have been New York Times best sellers. The newest, Make it Ahead, will be released this week with recipes for party-perfect delicacies like Jalapeño Margaritas and Tri-Berry Crumbles that you can prepare before guests arrive (so you’re not stuck in the kitchen when the doorbell rings).

Garten’s award-winning half-hour cooking show (Barefoot Contessa, Sundays, 10 a.m.) is the Food Network’s top-rated morning fare, largely because “Ina makes cooking approachable,” says Bob Tuschman, the network’s general manager and senior vice president. “Instead of being a chef in a white coat and toque, she’s someone who invites you into the kitchen and makes it a fun place to be.” One of her favorite catchphrases: “How easy is that?”

The Barefoot Contessa’s loyal fans (she has 79,000 followers on Twitter and 615,000 likes on Facebook) are known to track down the same brands of cooking utensils she uses on TV—from her cheese planer to her favorite ramekins—and even adopt her open shelving and the neutral tones of her décor for their own kitchens.

Off camera and away from the chopping board, Garten wears her celebrity lightly. The day of our interview, her short, ample body (“We’d all like to look like Gwyneth Paltrow, but we don’t,” she says good-naturedly) is smartly cloaked in her uniform dark pants and crisp shirt, collar flipped up. Glossy

chestnut-brown hair and carefree bangs frame her heart-shaped face and raspberry-rosy cheeks. Her ­serene voice regularly erupts into laughter, mostly at herself. (As ­Tuschman puts it, “She is charmingly unaware of her own charisma, and of the spell she casts on people.”)

We are chatting in the sunny kitchen of her brown-shingled home in East Hampton, N.Y.—a seaside community blessed with bountiful farmland, and in the peak summer months, popular with celebrity visitors. I’m finding it hard to believe that while Garten was growing up in Brooklyn and Connecticut, her mother never let her near the stove.

“She was a dietitian by training and her food was very basic, health food–oriented, but extreme,” Garten says. “Broiled chicken, canned peas. An apple was considered dessert. No carbohydrates.” Or butter.

She pauses to giggle. “That’s why I make chocolate cake!” This apple fell far from the tree.

Garten’s taste buds were awakened in France, during a fourmonth camping trip that she took with her husband, Jeffrey, after he got out of the army. “I couldn’t believe how good the ingredients were. I’d make a dinner out of peaches and brie and bread.” And she’d make it on a budget of $5 a day, over a gas stove outside their Day-Glo orange pup tent.

Once they were back home in Washington, D.C., where Jeffrey worked at the White House and the State Department under presidents Ford and Carter, Garten became a budget analyst at the Office of Management and Budget. But she hated the slow pace of bureaucracy. “I worked in Washington for four years,” she says, “and nothing happened. They’re still working on the OCTOBER 26, 2014 | 7

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Parade

Edited by Neil Pond /

L I K E U S AT FA C E B O O K . C O M / PA R A D E M A G

MANE DRAG

Fido will be the fiercest critter on the block in the Animal Planet Lion Dog Costume (Amazon.com; $62.99), one of many pet getups from California Costumes.

1

Pick a pumpkin shaped similar to the character you want to carve.

Slice a hole in the pumpkin in the bottom, not the top—your jack-o’lantern will keep its shape better. Turn it upside down and

2

If you’re in the mood to curl up with a bloodcurdling new book, here’s just what the (mad) doctor ordered.

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TOMES OF TERROR

(Mark Leslie, $24.99, Dundurn) You’ll never look at a library so casually again after reading these true tales, all set in spooky libraries and haunted bookshops!

V

SPOOKY READS

3

sections of skin off the surface of the pumpkin instead of cutting all the way through.

The more teeth, the scarier!

Use a light bulb instead of a candle to get brighter, more even lighting.

Halloween!

V

HAPPY

scoop out the seeds.

Draw a design on the pumpkin with a water-based marker. Use cutting and carving tools and follow along the lines.

For a mellowyellow glow, peel or carve areas or

AMERICAN MONSTERS

(Linda S. Godfrey, $16.95, Tarcher/Penguin) This travelogue sorts through lore and history to reveal the truth of things that have terrified folks for centuries nationwide.

TAKE YOUR PICK

Dapper Vincent Price (top), or slasher Michael Myers.

ZOMBIES ON FILM: THE DEFINITIVE STORY OF THE UNDEAD CINEMA (Ozzy Inguanzo, V

Pumpkin Do’s

Master carver Hugh McMahon from Brooklyn, N.Y., offers these tips:

$40, Rizzoli USA) A journey through nine decades of your favorite flesh eaters from pop culture.

4 | OCTOBER 26, 2014

© PARADE Publications 2014. All rights reserved

PHOTOS, CLOCKWISE FROM TOP MIDDLE: COURTESY OF HUGH MCMAHON; EVERETT COLLECTION (2)

WATCH THESE…IF YOU DARE!

The 1978 movie that kick-started the entire horror-slasher genre and spawned a thousand nightmares comes packaged, along with all nine of its sequels, with a bounty of bonus features, in the Halloween Complete Collection ($169.99). Or if you prefer your scares a bit more retrofied, check out The Vincent Price Collection II ($79.97), a four-disc Blu-ray roundup of seven classics by the versatile, stage-trained actor, including House on Haunted Hill (1959), The Comedy of Terrors (1963) and The Last Man on Earth (1964).

“Let It Go!”

LIMITED EDITION! Order NOW at HamiltonCollection.com/LetItGo

isney’s Frozen is the biggest animated movie of all time! Kids everywhere are looking for hard-to-fnd collectibles from this Academy Award-winning flm.

Now you can be the shining star when you order this one-of-a-kind fgurine of Elsa, the Snow Queen. But hurry! She’s only available from The Hamilton Collection for a limited time!

D

Elsa warms your heart with her sparkling beauty!

Shown smaller than approximate size of 7" high

Striking a dramatic pose, Elsa shines with the twinkle of freshly fallen snow. Inspired by original Disney artwork, Master Craftsmen sculpt and paint your fgurine entirely by hand. And for a furry of extra style, she’s adorned with … r shimmering crystalline snowfakes r 18 crystal-clear Swarovski gems r hand-applied silvery glitter r an etched mirror base to make her dazzle even brighter

Strict limited edition release!

Offcially licensed by Disney, “Let It Go” is limited to 95 casting days, hand-numbered and includes a Certifcate of Authenticity. Reserve yours now for only four installments of $24.99*. Send no money now!

Only your f rst installment will be due prior to shipment. 365-Day Guarantee assures your complete satisfaction for one full year or your money back. Don’t let this special opportunity go — order yours today!

©2014 HC. All Rights Reserved. ©Disney.

Fine adult collectibles. Not intended for children.

09-05979-001-HI1

MAIL TO:

9204 Center For The Arts Drive, Niles, Illinois 60714-1300

Send No Money Now!

Name__________________________________________________________________________ (Please print clearly.)

Address________________________________________________________________________

YES! Please rush my order for “Let It Go” as

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*Add a total of $13.00 for shipping and service. Deliveries to FL and IL will be billed appropriate sales tax. All orders are subject to product availability and credit approval.

09-05979-001-E90503 Allow 12 to 16 weeks after initial payment for shipment.

© PARADE Publications 2014. All rights reserved

T ’S

SUNDAY

Q

What does New York Giants wide receiver Victor Cruz like to eat when he watches a game?

—Anders P., Miami A: Since Cruz, 27, is normally on the field, it’s rare that he sits down to watch football. But when he does, Cruz—who has teamed with the NFL and the National Dairy Council’s Fuel Up to Play 60—is a nachos guy. “I love chips. You can’t go wrong with burgers and hot dogs on game day, either.” For his favorite nachos recipe, go to parade.com/nachos.

FREEBIE

Enter for a chance to win How to Train Your Dragon 2 on Blu-ray, plus a Viking Family Fun Package, at parade.com/win.

WALTER SCOTT ASKS…

JULIANNA MARGULIES

The Emmy-winning actress is back in her starring role as Chicago litigator Alicia Florrick in the sixth season of the hit CBS series The Good Wife.

How does it feel to be part of The Good Wife, a pioneer of the TV trend of powerful women leading dramas? Imitation is the biggest flattery! This year, we [her character and Christine Baranski’s character] are running one of the biggest law firms in Chicago, so you see a lot of us together—it’s awesome!

What do these strong female leads say about audiences today? It means that’s what they want to see, and that people are finally listening. Executives and networks

Email your questions for Walter Scott to personality @parade.com.

are realizing that these shows are actually being watched. It’s exciting! It’s a wonderful time for women in television.

You have a husband, a son and a hit show. What’s your key to maintaining a work-life balance? Well, I started the show and he [son Kieran, 6] was 16 months old. It gets easier. In the beginning, it was really hard. I would be up at night, and he’d be sick and I’d feel guilty for not being there during the day. Now he sleeps through the night and gets on the school bus at 7 a.m. He’s a human! My husband has a great job that lets him always be home at 6:30 at night, so we make it work.

Victor Cruz and fiancée Elaina Watley <

Laurie Metcalf

Q: What’s new with Laurie Metcalf? I always liked her in Roseanne.

—Wilson A., Dallas The three-time Emmy winner appears in CBS’s The McCarthys, starring as the mother of four in a sports-crazed Boston family. She also plays Sheldon Cooper’s mother on the The Big Bang Theory and returns as a doctor on HBO’s Getting On. “I’ve been so lucky, when I think about some of the projects I’ve been involved in,” says Metcalf, 59.

Sweet Truths What Halloween trick-or-treat candies do the stars crave?

“CANDY APPLE.” —Will Arnett

“BIT-O-HONEY.” —Jennie Garth

“CANDY CORN.” —Tone Bell

“REESE’S PEANUT BUTTER CUPS.” —Debra Messing

“I DON’T LIKE CANDY. I LIKE CAKE.” —Ken Marino

2 | OCTOBER 26, 2014

© PARADE Publications 2014. All rights reserved

SUNDAY FREEBIE: NO PURCHASE NECESSARY. TO ENTER, GO TO PARADE.COM/WIN. STARTS 5:00 P.M. ET, 10/24/14, AND ENDS 4:59 P.M. ET, 10/31/14. OPEN TO LEGAL RESIDENTS OF THE 50 UNITED STATES (D.C.) 13 YEARS AND OLDER, EXCEPT EMPLOYEES OF SPONSOR, THEIR IMMEDIATE FAMILIES, AND THOSE LIVING IN THE SAME HOUSEHOLD. ODDS OF WINNING DEPEND ON THE NUMBER OF ENTRIES RECEIVED. VOID OUTSIDE THE 50 UNITED STATES (D.C.) AND WHERE PROHIBITED. A.R.V. OF THE 5 PRIZES: $17.99. SPONSOR: ATHLON MEDIA GROUP. THIS PROMOTION IS IN NO WAY SPONSORED, ENDORSED OR ADMINISTERED BY, OR ASSOCIATED WITH, FACEBOOK. PHOTOS, CLOCKWISE FROM TOP MIDDLE: JUSTIN STEPHENS/CBS ©2011 CBS BROADCASTING INC, ALL RIGHTS RESERVED; MONTY BRINTON/CBS ©2014 CBS BROADCASTING, INC. ALL RIGHTS RESERVED; JEFF LIPSKY/NBC; ISTOCKPHOTO (3); MAXA/LANDOV; CLIFF LIPSON/CBS ©2013 CBS BROADCASTING, INC. ALL RIGHTS RESERVED; ZUMA/SONIA MOSKOWITZ/GLOBE PHOTOS; CHRIS HASTON/NBC; ANDREW ECCLES/NBC

T WA L

COT ER S

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© PARADE Publications 2014. All rights reserved