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Friday, October 26, 2012

Princess Jeannie ~ Kio ~ Stuffed Giant Trout

Good 43º dark and cloudy morning. I heard rain drops about 3:30am. Haven't checked the gauge yet. The sun is no where near showing up so far. Just barely light, and it's 7:30am.

Yesterday morning and then in the afternoon......       

The deer were enjoying snacks with the turkeys.... grass and acorns.....

Harley Dude has a place on my desk chair, and he doesn't leave me much room....

.... and Bruiser came running when he heard me out on the porch taking pictures... I just love his little face and those polydactyl feet of his!

Yesterday my pal Jeannie went in for a crown....




Oh wait. I guess it's not Princess Jeannie, it was the other kind of crown..........

Oh yes, right... that's it! Open wide Jeannie, let's see the pretty new crown!!

Here are some idiotic statements....

First of all, it was voted by the Congress in 1956 that our "motto" is "In God we trust" !!! And then this numskull just goes on saying rubbish and more rubbish! He makes me ill.


Today is a special birthday of a special friend, Kio Ebrahimzadeh..... HAPPY BIRTHDAY KIO!!!! Love and hugs to you on YOUR SPECIAL DAY!!! xoxo


Click here: Gun beats knife A hero for sure!!!

Ahhhhh dinner. Started with this big old trout. A present from the fisherman, Ace Dave. That would be my pal Nancy's hubby.. He's been in the freezer for a while so it was time for his coming out.... Anyway, Mr. Fish needed stuffing.


I mixed up some cut up shrimp, minced clams, Parmesan cheese, stuffing mix, reconstituted mushrooms (soaked in wine!), spinach (thawed, and water squeezed out), melted butter, and cream cheese ....


Mixed that all up and stuffed his hips! Oven at 400º and baked for 45 minutes covered in foil.


This was really spectacular! The fish was sooooo tender and tasty. I normally stuff trout with crab and the stuffing mix, but didn't have any so improvised. Good!!!!! Gave Harley and Bruiser some of the fish and they LOVED it too!

Historically this date...

1936 – The first electric generator at Hoover Dam goes into full operation.

1940 – The P-51 Mustang makes its maiden flight.

2003 – The Cedar Fire, the second-largest fire in California history, kills 15 people, consumes 250,000 acres (1,000 km2), and destroys 2,200 homes around San Diego.

And births this date include...
1797Giuditta Pasta, Italian soprano (d. 1865)
............Dang! She should have been born on yesterday's date... World Pasta Day!!!

1916 – Boyd Wagner, First USAAF fighter ace of World War II (d. 1942)

..... the Shah of Persia... as it was known then, and that is where Kio's family comes from. Kio's grandfather was the head of Police for the Shah, before the Shah was exiled. I was privileged to meet Kio's family and chat with his grandfather!

1947 – Bullshillary Rodham Clinton, American politician, United States Senator from New York (2001–2009), 67th United States Secretary of State (since 2009)

1956 – Rita Wilson, American actress
... and she's married to a great actor but he's a loud-mouth lefty and BTW Hanks, NOBODY cares what actors think!

1961Dylan McDermott, American actor

1967Keith Urban, New Zealand singer

All I know. Nuff said. TGIF! Ciao.
xo Sue Mom Bobo
October 26th
Pumpkin Day

Pumpkin is excellent for you. It has no cholesterol. It is low in fat and sodium and rich in vitamins, in particular beta carotene and vitamin A. On top of being good for your health, it tastes good too. That's why it is part of the diet in almost every country in the world.

Pretzel Day

Mincemeat Pie Day
I like to make a pie with mincemeat on the bottom and pumpkin on the top. When we'd have family gatherings at Christmas everyone wanted a piece of both pumpkin and mincemeat pies. I just shortened the theme by baking both together!
English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit used as a pie filling. These early recipes included vinegars and wines, but by the 18th century, distilled spirits, frequently brandy, were being used instead. The use of spices like clove, nutmeg, mace and cinnamon was common in late medieval and renaissance meat dishes. The increase of sweetness from added sugars, and those produced from fermentation, made mincemeat less a savoury dinner course and helped to direct its use toward desserts.

By the mid-twentieth century the term was also used to describe a similar mixture that does not include meat, but that might include animal fat in the form of suet or butter, but could also substitute solid vegetable fats, making it vegetarian. Many recipes continue to include suet, venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, and fresh citrus peel. Zante currants, candied fruits, citron, and brandy, rum, or other liquor. Mincemeat is aged to deepen flavours, activate the preserving effect of alcohol, which over time changes the overall texture of the mixture by breaking down the meat proteins. Preserved mincemeat may be stored for up to ten years.

Mincemeat can be produced at home, often using a family recipe that varies by region or ancestry. Commercial preparations, primarily without meat, packaged in jars, foil lined boxes, or tins are commonly available.