Good 47º clear sunny morning. Yesterday we topped at 87º. Nice!
Breakfast yesterday was a Schwans omelette (ham and cheese) sprinkled with Parmesan, some apple sauce, and one of the blueberry muffins from Taprock.
Here are some truly amazing photos, shared by pal Ellen (Naugle) Pantalone....
Then lunch was a Pita Pizza! I took the leftover beer battered cod, heated it, smeared Olive Oil mayo with cracked pepper on the warmed pita, topped with the cod and some tomato and garlic salt.
Historically this date...
1938 – Douglas Corrigan takes off from Brooklyn to fly the "wrong way" to Ireland and becomes known as "Wrong Way" Corrigan.
1975 – Apollo-Soyuz Test Project: An American Apollo and a Soviet Soyuz spacecraft dock with each other in orbit marking the first such link-up between spacecraft from the two nations.
1981 – A structural failure leads to the collapse of a walkway at the Hyatt Regency in Kansas City, Missouri killing 114 people and injuring more than 200.
And births this date include....
.... what a nut she was!
1935 – Donald Sutherland, Canadian actor
... Dude, cut the hair!
1947 – Camilla, Duchess of Cornwall
.... wondered WHAT Charles ever saw in her. She's weird. But, then, so is he!!!
.... oh boy, talk about self love!
Last week Jen took Jack, Sami, and Tucker down to the Oregon Caves. Jack took these pictures of Sami and her meeting with a deer....
Obviously the deer wasn't scared. Pretty neat!
Now this sounds and looks good and easy. Guess I'll go get some asparagus!
Asparagus & Double Smoked Bacon Popover
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes Serves 4
1 pound asparagus, trimmed and cut into 1" pieces
4 slices of bacon, cut into 1" pieces
1 leek, thinly sliced
1 T butter
1/2 cup warm milk
3 large eggs, room temperature
½ cup flour
salt and pepper to taste
1 cup gruyere, shredded
1. Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
2. Rinse the asparagus under cold water and pat dry.
3. Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
4. Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
5. Add the butter to the skillet and let it melt.
6. Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
7. Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
8. Transfer the pan to a preheated 425º oven and bake until puffed and golden brown, about 15-20 minutes.
You could also serve it with an egg on top...
All I know. Nuff said. Happy Monday. Ciao.
xo Sue Mom Bobo
Peach Ice Cream Day
Peaches are one of the best flavors of the summer season. People wait for about 48 weeks for the peach harvest to ripen. And, when it does, for a few short weeks, its "peach everything"! In celebration of the harvest, the ice cream companies make peach ice cream. Its hard to find other times of the year. Most major ice cream makers only produce it during the summer. (It kinda makes you yearn for the old days of HOJO's 28 Flavors!)
Peach Ice cream is the way to go today. Enjoy it on an ice cream cone, in an ice cream soda, in a sundae, or simply in a dish.