Keely Shaye Smith and Pierce Brosnan’s love story has spanned three decades, beginning with their fateful meeting in Mexico in 1994. As they celebrate 23 years of marriage, Keely shares heartfelt reflections on their journey on her Instagram.
Keely, 60, celebrated the special occasion by sharing a post on Instagram.
She posted a series of photos from her wedding to Pierce, 71, starting her caption by noting their marriage date in 2001 and the location where they tied the knot, “August 4th, 2001, Ashford Castle, County Mayo, Ireland.”
“✨ ’You are the finest, loveliest, tenderest person I have ever known.’ FSF ✨ Happy Anniversary my love @piercebrosnanofficial ✨,” Keely continued.
Keely first met the James Bond star in 1994 at a party in Mexico, where she was on assignment as a TV correspondent.
In a 2001 interview, she described her first impression of the actor as “tall, dark, and handsome—everything that everybody would immediately be attracted to.” “He had this mischievous sparkle in his eyes. I thought, ’Wow! Wow!’” she added.
A few days later, they had their first date under the stars, staying up and talking until 3 a.m. “There were fireworks going off over our heads,” Keely remembered.
Marking 30 years since they met in Mexico, Keely wrote on Instagram earlier this year, “How could I have known as I walked around the corner and into your life that my destiny was about to change forever?”
She added, “Thanking my lucky stars that I had the courage to introduce myself to you and forever grateful for the connection and family we share 3 decades later.”
Before meeting Keely Shaye Smith, Pierce Brosnan was married to actress Cassandra Harris. They wed in 1980, had a son named Sean, and Pierce adopted her two children. Sadly, Cassandra passed away from ovarian cancer in 1991.
These 4 common foods can turn toxic when kept in the refrigerator
Technology has made life easier in the modern day. The refrigerator and microwave are only two of the many appliances we have in the kitchen that help us live simpler. But did you know that sometimes these technologies can be used against us, transforming good components into bad ones?
Yes, today we will talk about refrigerators and how they can contaminate some of the most often consumed foods. Are you ready for some unexpected discoveries in the kitchen? Let’s get going now!
1. Cooked rice
Rice, our wonderful companion, comes first. In the UK, the National Health Service states that refrigerating rice can cause serious food poisoning. It’s true that fried rice leftovers stored in the fridge for more than a day have the potential to become fatal petri dishes. The maximum amount of time rice should be exposed to the inside of your refrigerator is two hours. Some molds can start to party after that. Heating it repeatedly? That’s just asking for trouble, my friend.
2. Celery
Next are onions. How much they have seen us weep! Onions don’t pair well with the cold. When chilled, their starch turns into sugar and welcomes mold like an old friend. Have you ever refrigerated an onion that has been half chopped? It’s like to laying a red carpet for dangerous bacteria and mold. Because onions are very good at absorbing bacteria, you could really gather all the germs in a room with just one slice of onion. Fantastic, but this is definitely not something you should eat.
3. The onion
Garlic, the flavorful base of so many delectable recipes. It would be like having a mushroom festival if you put it in the fridge. Stored unpeeled and at room temperature, garlic grows well. Refrigeration can damage its nutrients and essential oils, resulting in a loss of flavor and health benefits. as well as eating bad garlic? Not the delicious trip you had hoped for. Think about experiencing nausea, upset stomach, or perhaps liver damage.
4. Ginger
Finally, our zingy friend ginger. You might think it’s a good idea to freeze or refrigerate ginger, but think again. Mold is drawn to this strong-smelling root faster than a wintertime sneeze. That mold as well? Hepatic and renal issues are connected! Fresh ginger relieves gas and bloating due to its potent antioxidants; however, when it has a fuzzy, green coat, these benefits are negated.
That’s it for now. You should never store these four culinary items in your refrigerator, shockingly. Your food will thank you if you follow these directions; it will taste excellent and be safe, free of mold and toxin. Until the next time, happy cooking and even happier eating!
Leave a Reply