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Tuesday, March 27, 2018

Gloom ~ Clouds & Contrials ~ Artoff Plumbing ~ Deer/Turkeys/Goose ~ Heron ~ Muffin Tin Breakfast ~ Jo Ann Kirk ~ Weird Jewelry

Good 29º everything frozen again morning. 
Yesterday the gloom hung around for awhile 

and then we got some blue skies and I love seeing the contrails! 

And we warmed to a summertime 58º!!!!
My plumber, Mike Artoff, came by yesterday morning to unplug my stupid old plumbing in the kitchen! This is a ritual that takes place usually a couple times a year. Ah well...... Then Mike put a filter on the well pump.

Out and about were all the turkeys, a few deer, and Mr. Goose comfy on the barn roof!

Out in the pasture was the heron who came to visit again. Mike thought it odd, as he said he's only seen them down on the river. 

I made and posted this 5 years ago.... A slightly different take on muffin tin breakfast.

1 lb pepper bacon or .... regular, I used turkey bacon.
1/2 cup finely chopped onion , I used fresh chives.
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
8 eggs
1/2 cup shredded smoked Cheddar cheese (2 oz) or your favorite, I used Swiss.

Heat oven to 350°F. In 10-inch skillet, cook bacon until crisp; remove from pan to paper towels, and crumble. Remove all but 1 tablespoon bacon drippings from skillet. Add onion to skillet; cook and stir about 2 minutes or until onion is tender. In small bowl, mix onion and bacon. Set aside.

Spray 8 jumbo muffin cups or 8 (6-oz) custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Divide bacon mixture evenly among biscuit cups; crack an egg over each. Top with cheese.

Bake 30 to 35 minutes or until egg whites and yolks are firm, but not runny. Run small knife around cups to loosen. Serve immediately.

My friend Jo Ann (wife of the 'impressive' Joe Kirk, LASD ret) fell recently and broke a bone in her right shoulder area... here is the x-ray....

OUCH!!!! She will probably be having surgery soon now. You have my thoughts and prayers Jo Ann!
Historically this date......

1886 – Famous Apache warriorGeronimo, surrenders to the U.S. Army, ending the main phase of the Apache Wars.

1915 – Typhoid Mary, the first healthy carrier of disease ever identified in the United States, is put in quarantine, where she would remain for the rest of her life.

1964 – The Good Friday Earthquake, the most powerful earthquake in U.S. history at amagnitude of 9.2 strikes South Central Alaska, killing 125 people and inflicting massive damage to the city of Anchorage.

And births this date include....
1899 – Gloria Swanson, American actress (d. 1983)

1931 – David Janssen, American actor (d. 1980)

1940 – Austin Pendleton, American actor
.... cool name..... weird guy! glad he's not related!

1942 – Michael York, English actor
OMG, whoppen??

1969 – Pauley Perrette, American actress, photographer, poet, writer  ..NCIS.........

1975 – Fergie, American pop singer (The Black Eyed Peas)
How about some of the strangest jewelry......

Later it was...

All I know. Nuff said. Happy Tuesday. Ciao.
xo Sue Mom Bobo

 This is a rice dish from Spain, paella has become very popular and is known around the world.  It originated in its modern form in the mid-19th century in Valencia, on the east coast of Spain.
At lunchtime, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find – such as rabbits, snails, and vegetables. Later, for special occasions, chicken was added. Paella has spread to every region of Spain, as well as worldwide, using almost any type of ingredient that goes well with rice.

There are many versions of recipes of paella.  Key ingredients are saffron and olive oil. Saffron is an essential spice that also turns the rice a beautiful golden color.
Try one of the following Spanish Paella recipes, click on the name: