Ron Ely, a beloved TV star known for playing Tarzan, has died, leaving fans of the classic adventure series sad and heartbroken.
Ron Ely, the actor who brought the wild and adventurous character of “Tarzan” to life in the 1960s TV show, has passed away at the age of 86.
Ron Ely, the beloved TV star known for playing Tarzan, died peacefully at home on September 29, surrounded by his family, according to a statement from his daughter.
In a heartfelt tribute on Instagram, his daughter Kirsten shared her sadness, saying, “The world has lost one of the greatest men it has ever known – and I have lost my dad.”
Along with treasured photos of their time together, Kirsten honored her father, calling him “someone that people called a hero.” She described him as a “mentor, family man, and leader,” highlighting the deep impact he had on those around him.
Kirsten reflected on how her father created a “powerful wave of positive influence” wherever he went, noting that his impact was unique. She wrote, “My father’s life story was one of relentless perseverance, unending dedication to his family and friends, courage to do what was right, and willing sacrifice to help the dreams of those he loved.”
Ron began his acting career in the late 1950s, but he became famous in 1966 when he starred as Tarzan in the TV series. He captivated audiences with his portrayal of the jungle hero in 57 episodes from 1966 to 1968.
The actor’s talent extended beyond “Tarzan,” as he showcased his skills in various projects, including “Wonder Woman,” the 1975 movie “Doc Savage: The Man of Bronze,” “L.A. Law,” “The Love Boat,” and “The Friend Who Walked the West.” Throughout his career, he continued to work on projects related to the “Tarzan” legacy and later published two novels.
Tragically, in 2019, Ron’s life changed when his son, Cameron, fatally stabbed his mother, Valerie, Ron’s wife. Cameron, reportedly suffering from early-stage CTE, was shot multiple times by police after he tried to escape. Following this, Ron filed a wrongful death lawsuit against the sheriff’s department, claiming that Cameron was trying to surrender when officers opened fire.
Legal documents revealed that the five officers involved did not provide timely medical help to Valerie, who was found dead with multiple stab wounds. According to police reports, when officers arrived, they found Valerie inside their home and then searched for Cameron, who was identified as the main suspect.
Cameron informed police that he had a gun and approached the deputies in a threatening manner. In response, four deputies fired a total of 24 rounds, fatally injuring him. After it was safe to approach, deputies discovered he had no weapon. Fortunately, none of the deputies were hurt, and Ron, although not physically harmed, was taken to the hospital for precautionary checks.
In the years following this tragic event, Ron Ely faced the difficulties of losing his family. The actor passed away at 86 and is survived by his daughters, Kirsten and Kaitland. His role as the iconic jungle hero left a lasting impact on television and secured his place as a household name.
Why Purslane?
Have you ever used purslane in a recipe? It may surprise you to hear that this frequently disregarded plant—which is occasionally seen as a weed—is actually a nutritional powerhouse and can be quite pleasant. I was first introduced to this adaptable item by my Turkish neighbors, who also showed me how to use it to make a dish that surpasses the flavor of meat. Allow me to explain to you how to enjoy this tasty and healthful plant at home.
Omega-3 fatty acids, vitamins A, C, and E, and minerals like calcium, magnesium, and potassium are all abundant in purslane. It’s a lovely complement to many recipes because it’s not only healthy but also has a crisp texture and a somewhat acidic, lemony flavor. The best thing about it is that it grows really easily and is frequently found in markets and gardens.
You’ll need the following to make a tasty purslane meal with Turkish influences:
Two cups of young purslane leaves with delicate stalks
One large onion, diced finely
two minced garlic cloves
two medium-sized sliced tomatoes
One-third cup olive oil
One tsp of paprika
To taste, add salt and pepper.
Juice from lemons (optional)
To prepare the purslane, start by giving it a good rinse to get rid of any grit or debris. Take off any tough stems, leaving the fragile stems and leaves alone.
Sauté the Garlic and Onion: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and diced onion, and sauté them until aromatic and tender.
Add the Tomatoes: Cook the diced tomatoes for about 5 to 7 minutes, or until they begin to break down and produce a sauce.
Cook the Purslane: Add the purslane to the skillet along with the tomato mixture, making sure to fully combine. Add the pepper, salt, and paprika. Cook everything until the purslane is soft but still somewhat crunchy, about 5 minutes.
Finish with Lemon Juice: Right before serving, drizzle a little lemon juice over the dish to add even more flavor.
This is such a versatile dish made with purslane. It goes well warm as a side dish or cold as a component of a cool salad. It tastes well on its own with a slice of crusty bread or as an accompaniment to fish or grilled meats.
A tasty and healthy addition to any dish is purslane. Its distinct flavor may compete with even the tastiest meats. This easy and tasty meal with Turkish influences is a great way to incorporate this amazing plant into your diet. Try it and savor the delicious flavors and health advantages of purslane!
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