Good 31º clear sunny frozen morning.
Yesterday it stayed cold... in the 40ºs most of the morning, then heated up
to the 50ºs! Finally by 2pm it was 60º.
Pretty clouds yesterday...
This is funny.... and true! :
Ted Evans and his son Nicholas of Evans Pest came up and sprayed all my
roads, around the barn, and the weeds on the side of the house.
He does a great job. If any of you in this area are interested... he
does insect control, weed control, tree and yard spraying, tree injections for
insect and fungus control, rodent and gopher baiting, soil sterilization.
Call him for a free phone estimate... 541-772-4541. Highly recommended by
me!
Later I had breakfast/lunch... Some plain low fat yogurt, topped with
chopped celery, tomatoes, drizzles of sriracha mayonnaise, and cheese..... SUPER
good, low calorie, and filling!
Historically this date
1944 – Georgios
Papandreou becomes head
of the Greek government-in-exile based inEgypt.
1981 – Dr. Michael R.
Harrison of the University of
California, San Francisco Medical Center performs the world's first
human open fetal
surgery.
1986 – A nuclear reactor accident occurs at
the Chernobyl
Nuclear Power Plant in theSoviet
Union (now Ukraine),
creating the world's worst nuclear
disaster.
And births
this date include...
1900 – Charles
Richter, American geophysicist (d. 1985)
1933 – Carol
Burnett, American comedian
1938 – Duane
Eddy, American musician
1942
– Bobby
Rydell, American singer
Do you like artichokes? I love them. Here's an Easy Baked Artichoke:
Ingredients: Artichoke, Lemon, Olive Oil, Salt, Pepper, Minced Garlic,
Parsley, Parmesan
Remove the stem of the artichoke. Cut about one inch off the top of the
artichoke. Take a pair of kitchen scissors and snip off the thorns on the tips
of the petals.
Using half a lemon, rub the lemon juice all over the cut portion of the
choke to prevent it from browning. Season with salt and pepper. Spread open the
petals and rub minced garlic all over. Add the parsley and Parmesan, making sure
you get it between the petals.
Wrap the choke in aluminum foil. Bake 425º for 1 hour 20 minutes. When done
serve with extra parsley, lemon wedge, and your favorite dipping sauce.
Later it was chair, wine, TV, and some phone conversations.
All I know. Nuff said. Happy Tuesday. Ciao.
xo Sue Mom Bobo
April 26th
National Pretzel Day
National Pretzel Day celebrates pretzels of all shapes and sizes.
How do you like your pretzel? Thick or thin? Straight or twisted? Crisp and
crunchy, or soft? Salted, unsalted, mustard flavored, perhaps? There's no
shortage of types of pretzels. If you are having trouble deciding which ones, we
suggest you mix a bunch of different types of pretzels in a big bowl, and grab a
handful, or two, or three, or.....
Did you know? Pretzels are
believed to be the world's oldest snack. Pretzels date back to 610AD in Southern
France. Monks baked thin strips of dough into the shape of a child's arms folded
in prayer. Add a little salt, and Voila! ...the pretzel industry was born.
