Good 32º snowing morning! Yes, snow. I didn't realize it until Maggie came in and had flakes on her back!
Sniff sniff sniff.....
I know, weird effects.... fun.
My creek, dry most of the year, is running like crazy now...
You all know that turkeys aren't the brightest of critters...
While it was raining so hard yesterday there was actually
one turkey with somewhat of a brain. While the others were
all standing in the rain, yes, just standing....
this guy was under the trampoline staying dry!
I got several things done I had been meaning to.
One was getting my laptop on line with my new modem.
Took a while. That was about all the excitement here.
I didn't do any cooking but since yesterday was Gumdrop Day
I made a gumdrop martini............... (from yesterday's blog)
I didn't have "lemon rum" so I used lime rum. Didn't have Southern Comfort so used JD. It was an interesting drink. VERY potent!
Historically this date...
1859 – The French Government passes a law to set the A-note above middle C to a frequency of 435 Hz, in an attempt to standardize the pitch.
whatever that means.....
1868 – In New York City the Jolly Corks organization is renamed the Benevolent and Protective Order of Elks.
The "Jolly Corks" ??? LOL No wonder....
And births this date include....(odd group today)
1921 – Vera-Ellen, American actress (d. 1981)
(A fav movie...White Christmas)
1954 – Margaux Hemingway, American actress and model (d. 1996)
1958 – Ice-T, American rapper and actor
(and wife Coco)
(What a cry baby!!!)
So, all I know. Nuff said. Happy Wednesday!
National Almond Day
National Almond Day
Almond Salad with baby spinach and sardines....
This salad perfectly marries the flavors of sardines and soy sauce: ultra-umami! It is simple to prepare and will make a great addition to your salad repertoire. You’ll see why salads don’t have to be dull.
- 1 ounce sliced almonds
- 2oz baby spinach
- 1 tin of sardines in oil (buy top quality)
- 1-1/2 tablespoons fresh-squeezed lemon juice
- 1 tablespoons top-quality soy sauce
- 1/2 teaspoon honey
- Fresh-ground black pepper
- 1 tablespoon olive oil
- Toast the almond slices until they change color, either under the broiler or in a pan, and set aside to cool.
- Drain the oil from the sardines and cut the cress into bite-size pieces.
- Make the dressing by combining the lemon juice, soy sauce, honey, salt, pepper and oil.
- Arrange the cress on a plate and place the sardines on top.
- Just before serving, sprinkle with the almonds and drizzle the dressing over the salad.