Good 41º clear sunny morning.
Yesterday was the last burn day of the season. Mike got here early and started ours up while cutting more of the fallen tree.
In the tree were numerous woodpecker nests... a small hole on the outside and then the inside of the branch was opened deep, up to about 10-12" with the nest at the bottom of the hole.
Dude, of course kept and eye on Mike!
The dark skies gave way to some puffy white clouds and pieces of blue sky....
Then the dark cloud cover came back....
Our temps stayed in the low to mid 60ºs. Supposed to be warmer today and Saturday is supposed to be HOT!
The Erickson Sky Crane company is here in So. Oregon and they manufacture fire fighting helicopters.....
For some reason, where I live is the area they test fly these giants and/or give flying lessons with these giants... but they are noisy and come over often!
Picture of the Day
Construction mistake!
Interesting.....
It is one of the most famous landmarks in England. The famous tower clock known as Big Ben began ticking for the first time on this day in 1859. Big Ben was the nickname for the Great Bell of the clock at the north end of the Palace of Westminster in London, but often extended to refer to the clock, the tower, and the bell. Big Ben’s tower was renamed “Elizabeth Tower” in 2012 in honor of Queen Elizabeth II's Diamond Jubilee, her 60th anniversary on the throne. The tower has become one of the most prominent symbols of the United Kingdom.
Here is a great salad for the warm weather....
Cucumber Tomato Salad with Poppy Seed Dressing
1/4 cup fresh lemon juice
2 T. granulated sugar
2 T. extra light olive oil
1/2 T. poppy seeds
1/2 T. Dijon mustard
1/2 t. minced garlic
1/4 t. salt
1/4 t. onion powder
2 English cucumbers cut into "half coins"
2 cups grape tomatoes halved
1 red onion sliced thin
Combine lemon juice, sugar, olive oil, poppy seeds, mustard, garlic, salt, and onion powder in bowl and whisk well until dressing is completely combined.
Add cucumbers, tomatoes, and onion in bowl and toss to combine.
Refrigerate until ready to serve.
** To make this a "make ahead salad", prepare the dressing in a mason jar and toss with the salad the day you plan to serve it.
Historically this date....
1812 – War of 1812: The U.S. President James Madison asks the Congress to declare war on the United Kingdom.
1813 – James Lawrence, the mortally-wounded commander of the USS Chesapeake, gives his final order: "Don't give up the ship!"1974 – The Heimlich maneuver for rescuing choking victims is published in the journal Emergency Medicine.
2009 – General Motors files for Chapter 11 bankruptcy. It is the fourth largest United States bankruptcy in history.
And births this date include...
1926 – Andy Griffith, American actor, singer, director, producer, and writer (d. 2012)
1926 – Marilyn Monroe, American model, actress, singer, and producer (d. 1962)
1937 – Morgan Freeman, American actor and director
1953 – Ronnie Dunn, American singer-songwriter and guitarist (Brooks & Dunn)
1973 – Heidi Klum, German model, actress, fashion designer, and producer
All I know. Nuff said. Happy TGIF. Ciao.
xo Sue Mom Bobo
National Olive Day** is observed annually on June 1. The olive, one of the world’s oldest fruits, is part of a traditional meze/tapas culinary experience that brings families and friends around the table to share time together rather than in a kitchen. The olive branch is a symbol of peace, hope, love and friendship and celebrating National Olive Day is a fun way to acknowledge the joy this little fruit provides.
Olives are used in many ways. We find them in cocktails and loaves of bread. We eat them whole as snacks, use them as toppings, include them on relish trays and even use them as a garnish for many foods. They are one of the most versatile foods we eat.
HISTORY
National Olive Day was proclaimed by the Registrar of National Day Calendar in July 2015.
**In El Sereno we had olive trees... a couple on the parkway that I used to climb and one on the side of the house and one in the backyard. They were green olives. 
Daddy would pick the olives when ripe and then, because they are extremely bitter and non palatable at that stage, he'd soak them in a stoneware crock with a water/lye bath. Then he'd rinse them well and soak them in a brine for a couple of weeks and then can them. They still had the pit in them. Gosh they were GOOD!!!
