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Thursday, March 29, 2018

Sunshine ~ Throw Back Thursday ~ Flags Up ~ Carrots ~ Parmesan Roasted Carrot Fries ~ Lemon Chiffon Cake Day

Good 33º cloudy morning.
Yesterday was another fun sunny day. We rose to 73º. 

The morning started off a pain in the neck. I made a cup of hot tea, set it on my desk, and proceeded to look for something in the file drawer. Bruiser jumped on my desk and I shooed him away, knocking the cup of tea into the file drawer! GADS!!!!!!!!!!!!!!!!! What  a mess!!
Ok, so I got that cleaned up and the files set out to dry and mopped up the tea out of the drawer and off the carpet. Sheesh!
Happy Throw Back Thursday... 2007 the Josephine County Fair
Tucker 3 years old....

Mike came over to do some yard work. He helped me get my new flags up. Yes!
He also sprayed some weed areas, pulled some weeds, & mowed.


ARE CARROTS good for You?

Yes! Carrots are great for you, and also very low calorie! Carrots are a great source of antioxidant compounds, and it's the richest vegetable source of the pro-vitamin A carotenes. Antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

Is raw or cooked carrot good for You?

Carrots are good for you whether you eat them cooked or raw, but interestingly, cooking carrots actually makes the nutrients more bioavailable…which is a fancy way of saying it’s easier for your body to use the nutrients in carrots if the carrots are cooked.

Parmesan Roasted Carrot Fries
  • 2 pounds carrots, peeled and sliced into 1/4 in thick 'fries'
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/2 cup Parmesan cheese, grated
  1. Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet.
  2. Roast in a a preheated 425º oven until tender and lightly charred, about 16-20 minutes, mixing half way through.
Here's an idea for a dipping sauce...
Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice.)  Or use some Ranch Dip.
Historically this date...........
1886 – Dr. John Pemberton brews the first batch of Coca-Cola in a backyard in Atlanta, Georgia.

1911 – The M1911 .45 ACP pistol becomes the official U.S. Army side arm.

1971 – My Lai massacreLieutenant William Calley is convicted of premeditated murder and sentenced to life in prison.

1971 – A Los Angeles, California jury recommends the death penalty for Charles Manson and three female followers.

1973 – Vietnam War: The last United States combat soldiers leave South Vietnam.

2004 – The Republic of Ireland becomes the first country in the world to ban smoking in all work places, including bars and restaurants.

And births this date include....
1790 – John Tyler, American politician, 10th President of the United States (d. 1862)

1918 – Pearl Bailey, American actress and singer (d. 1990)

1918 – Sam Walton, American businessman, founded the retailers Walmart and Sam's Club (d. 1992)

1937 – Billy Carter, American businessman, brother of Jimmy Carter (d. 1988)
..........Good old Billy Beer. I still have one can of it!
..........interesting, the drunk borrowed money from the country of Lybia and was under investigation, but I'm sure his donkey brother who was President took care of any problems!

Their last name should have been "Creepy" not Carter!

1943 – Eric Idle, English actor, writer, and composer

1965 – William Oefelein, American astronaut

Later it was chair, wine, and TV. 
All I know. Nuff said. Happy TBT. Ciao.
xo Sue Mom Bobo 
For a nice refreshing spring dessert, chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder and flavorings.  A fluffy texture is made by beating egg whites until stiff and folding them into the cake batter before baking.  Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts.

The recipe for the chiffon cake was a closely guarded secret for years.  In the 1920s angel food cake was quite popular, but Henry Baker thought he could make a lighter, richer cake. The insurance salesman turned caterer tinkered with ingredients until in 1927 he came upon the perfect combination of ingredients and methods to produce the airy richness he was looking for. 
  Keeping the recipe to himself, he offered his services to the Brown Derby Restaurant in Los Angeles which catered to Hollywood’s elite.  Until 1947, Baker was the only person to bake chiffon cakes.  Then he sold the recipe to General Mills for an undisclosed amount and the rest is baking history.