Good 45º cloudy drizzly morning. No sun yesterday either... think that might be why my gate won't work again. The gate battery is on a solar charger that is fueled by the SUN!
With all this gloom and drizzle the turkeys spent the whole day out sitting in the pasture!
Historically this date
1993 – Space Shuttle program: Endeavour heads for space for the third time as STS-54launches from the Kennedy Space Center.
And births this date include...
1931 – Charles Nelson Reilly, American actor (d. 2007)
1961 – Julia Louis-Dreyfus, American actress
1964 – Penelope Ann Miller, American actress
With first wife (what a geeky looking guy!), Gray's Anatomy, and with family now....
Yesterday everyone was excited about the Oregon Ducks
and Ohio Buckeyes game. I was ready too...
Sadly the Ducks lost. Heartbreaking for many...
Ducks 20 Ohio 42
Speaking of football.... can you believe the Buffalo Bills have picked Rex Ryan to be their coach. What a total ASS he is! Getting rid of him was the best thing the Jets could have done, but what is Buttalo thinking??????????????
PICTURE OF THE DAY: Otterly Adorable!
All I know. Nuff said. Happy Tuesday. Ciao.
xo Sue Mom Bobo
National Peach Melba Day
(Whaaaa... in the middle of the winter???)
Peach Melba (its original title was in French, Pêche Melba) was created in the summer of 1892 at the Savoy Hotel, London by the the great French chef Auguste Escoffier. It honored the renowned Australian soprano, Dame Nellie Melba (Escoffier also created Melba toast for her).
The dish combined two summer fruits, peaches and raspberries, with vanilla ice cream. Escoffier poached the peach and topped it with ice cream and raspberry purée. Essentially, it’s an ice cream sundae with poached peaches.
But the original Pêche Melba was a bit more elaborate. At the time, Dame Nellie was performing in Wagner’s opera, Lohengrin, at Covent Garden. She was the guest of honor at a dinner party hosted by the Duke of Orléans at the Savoy.
For the party, Escoffier displayed the dessert in a swan ice sculpture. In the opera, the knight Lohengrin arrives and departs in a boat pulled by swans. Here, the ice swan held a bed of vanilla ice cream topped with peaches and spun sugar.
Needless to say, the dessert was the talk of the town—or at least, that portion of town interested in opera and Escoffier.
In 1900, for the opening of the Carlton Hotel in London, Escoffier created an easier version of the dessert. He ditched the ice swan and topped the peaches with raspberry purée.