Good 38º drizzly morning.
Weather yesterday... sun came and went early on and then rain rain rain! Another 3/4" from yesterday afternoon about 3pm until now... almost 5" total for this storm...
The Rogue River looks like it's back up to "normal" and my seasonal creek is filled with water! Yes!!!
I was out yesterday and this is what the driving was like:
I took this picture 2 years ago today... 4pm... snow!
And this morning on the Siskiyou Summit...
Breakfast..... plain non-fat yogurt drizzled with some Laney Orange Blossom Honey, hard boiled egg drizzled with Jen's Ranch Dressing, and coffee with Pumpkin Spice creamer!
Last night's football....
OK, THIS ISN'T THE FIRST TIME I HAVE DONE THIS.... THESE HAPS AND BIRTHDAYS ARE FOR THE 12TH OF DECEMBER, NOT TODAY. OOPS... SORRY. NOW YOU ARE A DAY AHEAD!
Historically this date..
... Oh what a shame he wasn't caught and taken apart piece by piece and made to suffer forever!!!
1985 – Arrow Air Flight 1285 crashes after takeoff in Gander, Newfoundland killing 256, including 236 members of the United States Army's 101st Airborne Division.
Oh thank God, it was Bush and not Gore, that self serving lying piece of s**t!!!!
And births this date include....
Jr. sure looked like Sr. !
1940 – Dionne Warwick, American singer
1952 – Cathy Rigby, American gymnast and actress
How about this... Pesto Garlic Rolls:
2 cans refrigerated biscuits (7.5 oz ea)
4 oz Mozarella cheese cut into 20 equal cubes
8 oz jar bazil pesto
4 T. melted butter
2 cloves garlic
1. Cut biscuit dough in half. Flatten, spread a teaspoon of pesto in the center of the dough, place a mozzarella cube on top, pinch the sides around the cheese so the pesto and cheese are completely encased by the dough.
2. Place stuffed dough balls in a cast iron pan.
3. Crush garlic and mix with melted butter. Brush garlic butter over each ball.
Bake for 20 minutes 400º or until golden brown. Serve warm.
Dinner was reruns. Tonight something new... maybe turkey tacos. We'll see...
Later it was chair, wine, and Blue Bloods episodes. Ahhhh... nice.
All I know. Nuff said. Happy TGIF. Ciao.
xo Sue Mom Bobo
National Noodle Ring Day
|CHEESED NOODLE RING|
1 lb. noodles
1 tsp. salt
3 tbsp. butter
2 c. shredded Cheddar cheese
1 1/2 tsp. Worcestershire sauce
Cook noodles, drain, add butter, toss until butter has melted. Pour into greased ring mold, place mold in pan of hot water and bake at 350 degrees for 25 minutes. Turn onto serving plate; melt cheese and stir in Worcestershire sauce; pour over noodle ring. Serve. 6 servings.
Grandma, who never heard of ricotta, used pot or farmer’s cheese. Today’s cooks, who never heard of pot cheese, will use ricotta. If you don’t have ricotta handy, you can use cottage cheese. If you live in the metropolitan New York area, you have access to farmer cheese, which sounds less glamorous than ricotta but is and authentic—and kugel is comfort food, not glamour food (get the salted variety).
There are many sweet kugel : With raisins, apples and other fruits; with cottage cheese or a cream cheese-cottage cheese mix; with cinnamon or more exotic spices. Most can be made and baked within 90 minutes. This one is “marinated” overnight.
The history of kugel: Kugel originated in Eastern Europe. According to Wikipedia, the first kugels were made from bread and flour and were rather than sweet. Around 1200 C.E., German cooks replaced bread mixtures with noodles or farfel (noodle pellets), eventually adding eggs, then cottage cheese and milk to create the custard-like noodle pudding we know today.
Sugar became available in the 17th century, creating sweet kugels for and desserts. Polish-Jewish recipes included raisins, cinnamon and sweetened farmer’s cheese; Hungarians sprinkled their kugels with sugar and . In the late 19th century, in Jerusalem, caramelized sugar and were added to the “Jerusalem kugel.”
If the kugel is made in a ring mold, it is called a noodle ring (or kugel ring). December 11th is National Noodle Ring Day.
Kugel can be served an entrée, a side dish (popular with brisket) or a dessert. There are savory kugels ( kugel with onions and eggs is another main recipe), as well as sweet ones like the recipe below. There are as many variations as there are fruits, and spices; the common denominator is broad, flat noodles. Most sweet kugels are served cold or at room temperature.
- One 12-16 ounce package of broad noodles (egg noodles)
- 4 large eggs
- 3/4 cup sugar
- 3 cups whole milk
- 1-½ cups pot, ricotta or cottage cheese
- 1/2 cup each dark and golden raisins
- 2 tablespoons each sugar and cinnamon
- 1 tablespoon fresh ground nutmeg
- SPREAD the uncooked noodles evenly across the bottom of a 9 x 13 inch pan. Distribute the raisins evenly among the noodles, taking care not to break them.
- COMBINE in a 3-quart bowl the eggs, sugar, milk and cheese. Pour over the noodles. Cover with plastic wrap and refrigerate overnight. Be sure all the noodles are immersed in the liquid.
- PREHEAT the oven to 350°F. Mix the sugar and spices, and sprinkle across the top of the kugel. Cover with foil and bake for 35 minutes. Uncover, and bake another 40 minutes, until firm in the center, puffed and browned on the top.
Kugel can be served hot or at room temperature. Leftover kugel can be re-heated or eaten cold.