Good 33º SNOWY morning! Snow started last night about 8pm. I was coming home from Brian and Jen's and the rain went to flakes "just like that"
! It continued to snow for a while. I was in my chair comfy watching TV when the TV went out... no picture.... "no signal". Well, that told me the snow had piled up against the satellite dish
and it was too late, too cold, and I was too sleepy to go out and clean it off. So, went to bed!
Today is a trip into Medford for a doc appointment. Will leave early knowing full well the streets are full of inept drivers... and there is snow to make it even worse! The trucks are lined up to get over the summit...
The summit is closed at the moment...
Downtown looks ok....
... and my yard....
From a friend of Rod Johnston's (USMC, LASD) in So. Cal.....
Well, our Big Brother Liberal Democrats are at it again, controlling every aspect of our lives. Our County elected officials have passed an ordinance which makes it illegal to throw a Frisbee or football on the beach or to dig in the sand or make sand castles, etc. What nonsense!
No wonder they call us the "Left Coast".
J.
Here's a great site....
California grown avocados.... recipes, nutrition, etc.
Mmmmm..... nothing better!
Here is a recipe I found:
Spinach Ravioli Bake
Layers of frozen ravioli and chopped spinach, spaghetti sauce and cheese make for a hearty casserole. Serves 8
2 (26 oz) jars spaghetti sauce
1 (9 oz) box frozen chopped spinach, thawed, and squeezed dry
2 (22 oz) bags frozen square cheese ravioli
3 T. grated Parmesan cheese
3 cups shredded mozzarella cheese
1. Preheat oven to 375º.
2. Spread 1 cup of sauce on the bottom of a 9x13" baking dish. Sprinkle 1/3 of the spinach over sauce, layer 1/3 of the ravioli on next, then sprinkle with 1 T. Parmesan cheese. Pour 1 cup of spaghetti sauce on top and evenly distribute 1 cup mozzarella cheese.
3. Repeat layers 2 more times, ending with sauce.
4. Cover and bake for 50-60 minutes, or until hot in center. Remove cover, sprinkle with remaining 1 cup mozzarella cheese. Heat 5 more minutes, or until cheese melts. Let sit 5 minutes before cutting.
So................... since I had one half package of lobster raviolis from Costco and a big bag of fresh baby spinach, I modified the recipe.
Same procedure, just different ingredients and I used a 9x9 baking dish. Lobster ravioli, Classico Sun Dried Tomato Alfredo, mozzarella, and shredded Parmesan.
This was WONDERFUL!
Today is the birthday of my Italian son, Alex.
A former Marine, of course! And an all around good guy!
Happy Birthday Pooblie!!!! ♥ U !!
And.... today is the 34th anniversary of two very special people... Gary and Tammy. They 'adopted' Mr. Big Stuff
(the black lab PJ found on the freeway off ramp and the guy Janie and I took to Redding (half way to their house in Modesto) to Tammy & Gary... see how their other lab, Jaco, has his rear leg resting on him!).... and renamed him Sideways.... Dog Lovers... all good!
HAPPY ANNIVERSARY kids! ♥
Historically this date...........
1970 – Black Sabbath, arguably the very first heavy metal album, is released.
1971 – Vietnam War: Backed by American air and artillery support, South Vietnamese troops invade Laos.
2011 – For the first time in more than 100 years the Umatilla, an American Indian tribe, were able to hunt and harvest a bison just outside Yellowstone National Park, restoring a centuries-old tradition guaranteed by a treaty signed in 1855.
And births this date include....
YIKES!
Yesterday Bill, Jeannie, Jean, and I went to Brian and Jen's to celebrate Brian's 41st birthday. His birthday is on Tuesday, and since he has to work and wanted nothing more than to go home after work and have a meatball sandwich, we decided on a barbecue yesterday. Pictures will follow later.....
All I know. Off to doc to see what is up with another 'old age' problem. :o( Ciao.
xo Sue Mom Bobo
February 13th
National Tortellini Day (Look Alex, and Italian food day!)
TORTELLINI
Tortellini (tor-teh-LEE-nee) is a small pasta stuffed with a variety of fillings, and a favorite pasta dish worldwide. It is also served in soups, as in the classic dish, tortellini in brodo. Tortellini originated in Bologna and is accompanied by a legend: When the goddess Venus stayed in a tavern on the outskirts of the city, the innkeeper spied on her through the keyhole of her room, but could catch only a glimpse of her navel. Spellbound, he went to the kitchen and, to capture this vision, shaped fresh egg pasta into the navel-sized tortellini. (OMG, and all this time I thought it was made to look like those little rubber hair curlers!)
Tortellini (tor-teh-LEE-nee) is a small pasta stuffed with a variety of fillings, and a favorite pasta dish worldwide. It is also served in soups, as in the classic dish, tortellini in brodo. Tortellini originated in Bologna and is accompanied by a legend: When the goddess Venus stayed in a tavern on the outskirts of the city, the innkeeper spied on her through the keyhole of her room, but could catch only a glimpse of her navel. Spellbound, he went to the kitchen and, to capture this vision, shaped fresh egg pasta into the navel-sized tortellini. (OMG, and all this time I thought it was made to look like those little rubber hair curlers!)
