No matter how much time passes by from the time the iconic movie that stole millions of hearts aired, stunning Julia Roberts would always be the Pretty Woman we all fall for.
At 56, the actress defies age, no matter what people think of her looks. For one, she’s all about natural aging and embraces her appearance.
The beloved Hollywood icon has been spotted enjoying a well-deserved vacation recently.
What many noticed is that Roberts gained a few pounds, but looking at her, we can’t help but agree that the saying “beauty comes in all shapes and sizes” is totally accurate.
The great thing about Roberts is that she’s not afraid to put on bikini despite those extra few pounds, and that’s one of the reasons we all love her so much.
Of course, people’s opinions over Robert’s recent photos differ. While some say she’s changed, others are convinced she looks stunning for her age, or any age to be honest.
Her fans always stay by her side and remind us that beauty doesn’t always come from the outside.
For the last 20 years, Roberts has been happily married to Daniel Moder. When they first met in 2000 on the set of The Mexican, Moder was married to then-wife Vera Steimberg. Rumors were that his first marriage broke down because of the Runaway Bride star although she claimed she wasn’t the reason why Moder and Steimberg divorced.
Before tying the knot with Moder, with whom she shared three children, twins Phinnaeus and Hazel and a son Henry, Roberts was romantically involved with actors Dylan McDermott, Matthew Perry, Jason Patric and Liam Neeson. She was briefly engaged to actor Kiefer Sutherland, but the two split mere days before they were supposed to say ‘I do.’
Roberts then married country singer Lyle Lovett and their marriage lasted for two years, from 1993 to 1995. At the time she met Moder, Roberts was said to have dated actor Benjamin Bratt.
Today, the couple are as in love as day one.
ОMG… СLАSSIС СНЕRRY DЕLIGНТ
Cherry Topping:
4 cups cherries
1/2 cup sugar
1/2 cup water
1 tbsp lemon juice
2 tbsp cornstarch
Graham Cracker Crust:
24 graham crackers
3/4 cup melted salted butter
2 tbsp sugar
Cream Layer:
1 cup heavy whipping cream
1/2 cup sugar
1 tsp vanilla extract
1 package cream cheese
1/2 cup sugar
Directions:
Cherry Topping: Mix cherries, sugar, water, lemon juice, and cornstarch in a saucepan. Boil, then simmer for 10 minutes. Cool in fridge for 1-2 hours.
Crust: Preheat oven to 375°F. Process crackers, mix with butter and sugar, press in 9×13 pan, bake for 10 minutes.
Cream Layer: Whip cream, sugar, and vanilla. Mix cream cheese and sugar, combine with whipped cream. Spread over crust.
Assembly: Add cherry topping on cream layer. Serve chilled.
The article advises, “Cook the cherry topping until thickened,” and “whip the cream mixture until it forms stiff peaks,” ensuring perfect texture. Enjoy your “homemade cherry delight” that’s sure to “wow your guests.”
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