Good 50º raining morning. Since the 1st we have received 5.05"
! Between yesterday morning and this morning we got 1¾". I see where the storm
has hit San Francisco hard too. Lots of flights canceled.
My seasonal creek is way up there.... (sorry, don't know how
to focus when the video is running.)
That was the part of the creek coming down from the pond. Here is the creek
going down towards Evans Creek... The chairs upside down cover water faucets so
the brush hogging guy doesn't run over them. The turkeys saw me and think I
should be standing out there feeding them something! HA.
Today is a special birthday.. friend Jennifer Murphy...
HAPPY BIRTHDAY GIRLFRIEND!
Sorry I missed out on the celebration yesterday!
Yesterday I was going to meet up with Jennifer, Mike, Micol
& Bob at Musashi to celebrate Jennifer's birthday. I started feeling icky,
tummy, semi-chills, so decided to stay home, keep warm, rest, drink hot tea, and
eat chicken soup. Dang I missed out on sushi and hot saké! Best to be safe than
sorry. Who knows what started this. Don't want to share.
These are some interesting pictures... Mirrors were put on this desert
shack. What a great optical illusion! Shared by Mike Cipolla. Thanks Mike.
Historically this date....
............I sure wish that would
happen with China! Danged Chinese made products are all
inferior!
And births this date
include...
This was Jerry's 1941 John Deere that
my high school friend, Jon Harting, bought. Thanks Jon, for taking such good
care of Jerry's pride and joy!
1812 – Charles Dickens, English novelist (d.
1870)
1867 – Laura Ingalls Wilder, American author (d.
1957)
1908 – Buster Crabbe, American swimmer and actor (d.
1983)
His name just never did suit him!
1962 – Garth Brooks, American singer
Decided to make some chicken vegetable soup...
Stir fry veggies, dried chopped bell pepper, chicken stock, mushrooms,
gnocchi....
Everything went into the old Crock Pot, on high for the first hour then low
for another 4 hours because the gnocchi was frozen. The last hour I put in a can
of chicken and a slew of baby spinach...
And stirred in the Bacon Flavored Cream Cheese. YUMMMMMMM!!!
This is THE BEST soup EVER!!!! Going to have some for breakfast this
morning too!
Yesterday I received a phone call that said "Private" for the
caller ID and a man named "Jack" said he was with Microsoft. He had an East
Indian accent. He told me my computer has a major virus and Windows sent him a
notification via their satellite. I told him I didn't understand him so he said
it again. I almost laughed and said, "I will scan my computer, thank you.
GOODBYE!" and hung up. Emailed my computer tech, Turk, (I know, Turk the Tech!)
and he said it's quite the scam going around. Microsoft would never call unless
they were taking a survey, maybe. He was going to tell me he could 'dial in' and
fix it and then wants a credit card number. HA! Why would I do that, I have
Turk!!!!
PICTURE OF THE DAY:
Antarctica Penguins....
I love this new iPhone of mine. So many things I am learning to do. Sent
Brian a text last evening while bored and sitting in my chair. He sent me this
"selfie" of he and Tucker saying goodnight to me. Love it! Love it!
All I know. Nuff said. Happy Saturday. Ciao
xo Sue Mom Bobo
February 7th
National Fettuccine Alfredo Day
The
History Of Fettuccine Alfredo
For Fettuccine Alfredo, the fettuccine is cooked in the same skillet in which the sauce is made. The original
recipe was created in 1914 by Alfredo Di Lelio, owner of Alfredo alla Scrofa
restaurant in Rome. In a restaurant setting, the hot fettuccine are tossed with
the cheese, butter and cream and, as the cheese melts,
it unites with the butter and cream to form a coating or “sauce” for the
pasta.
In Italy, “Alfredo sauce” and “Fettuccine Alfredo” are not common
terms. Long before Alfredo created his recipe, Italians enjoyed fettuccine al burro, fettuccine
with butter, or fettuccine al burro e panna, with butter and cream, both served, of
course, with grated cheese. Alfredo just tweaked the recipe
slightly. When butter was
added both before and after fettuccine was put in the serving bowl for tossing,
it was known asdoppio burro, double butter.
Di Lelio doubled the amount of butter in the bowl before the
fettuccine was added, creating a triplo burro, triple butter,
recipe: more butter made more of a sauce. The chef created the dish to entice
his pregnant wife, who had lost her appetite. He served it with egg fettuccine,
hoping that the “nutritious dish” would do the trick. Today, we know that a
typical serving of the “nutritious dish” has 455 calories, 38g of fat, 291mg of
sodium and 143g of cholesterol. But for people who love rich, creamy food, it
hits the spot!
How to make your own:
- 8 tablespoons (1 stick) unsalted butter (at room temperature)
- 1 cup heavy cream, slightly whipped.
- 1/2 cup freshly-grated Parmigiano-Reggiano cheese
- 1/4 teaspoon salt
- Freshly-ground white pepper to taste*
*White pepper—the fruit of the pepper with the black outer skin
removed—is used in the light-colored sauces of European cuisine because it was
felt that black specks sullied the light sauce. This is old thinking. Feel free
to use black pepper.
I like the Bertoli, Classico, or Prego. The Prego now has a bacon
flavored Alfredo sauce!!!
Interestingly enough I got an email from Taste of
Home on making Broccoli Shrimp Alfredo this morning!
