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Wednesday, October 3, 2012

10-3 "stop transmitting"

Good 38º morning. Ice on the barn roof! Only to be in the 80º's today.
Today is Jen's mom, Jean's official birthday. HAPPY BIRTHDAY JEAN! She was surprised by Jen and Brian with a trip to Disneyland where all her family and friends will meet for a couple of days this weekend. I will be dog-sitting my granddog, Atlas. (*see blog archives on left for pictures from Jean's birthday party on September 30th. Jean did not know about the trip on the party day.)
This blog will be short and incomplete due to my lack of interest because of my back problems right now. I did see my gp yesterday and she gave me pain pills (which I haven't taken...only ibuprofen so far) and muscle relaxer pills, which have helped. Sitting here is just not comfortable. Sorry. If you want to check events and births for this date go to the archives on the left and click on 2011 and on October ... then on Oct 3.
I liked this sign... it fits!
Here is a cute little video of a lion cub with his 'big' roar!
... and then picture this little guy all grown up and fascinated with a butterfly!
All I know for today. Hopefully a blog tomorrow. Happy Hump Day. Ciao. (Back to my chair and the ice pack!)
xo Sue Mom Bobo
October 3rd
National Caramel Custard Day can also be called Flan.
An easy caramel custard made in custard cups.
1/4 cup granulated sugar
3 cups milk, scalded
4 beaten eggs
1/4 cup granulated sugar
1/2 teaspoon vanilla
Butter 6 custard cups. Melt 1/4 cup of sugar in a small heavy skillet, stirring constantly, until a caramel syrup forms; pour immediately into prepared custard cups. Add a small amount of the hot milk to beaten eggs, stirring briskly. Add remaining milk; add 1/4 cup sugar and the vanilla; blend well. Pour mixture into custard cups. Set cups in a large, shallow baking pan in a 325° oven. Pour hot water into the large baking pan to a depth of about 1 inch. Bake for about 45 minutes, or until a knife inserted in center comes out clean. Unmold into shallow dessert dishes to serve.
Caramel custard recipe serves 6.