Good 48º clear sunny morning.
Yesterday it stayed clear and sunny and not a cloud to be seen. The temps rose to 76º by noon. Later we hit 90º. Fortunately it wasn't anywhere near as hot as it has been in So. Cal! Wow, 116º down there and many power outages. More fires too.
The No. Cal fire in Hornbrook has spread up to Oregon. A fire in Goleta now too. I believe these have been purposely set by haters.
Oh wait, the news just reported that this Hornbrook fire was "deliberately set"!! What a surprise!
Dash has over the top energy! He also likes to sit on my lap and chew on his squeaky ball.
Dash also lays under my desk when I'm on the computer and naps with his head on my slippers!
Later when we were outside Dash took over Bruiser's spot on the glider....
Tower of Pisa ....
In WWII, the Allies found out that the Nazis were using the tower as an observation post. They sent a US Army Sergeant to see if this was actually true. He traveled to the tower and was extremely impressed by it's beauty. So he never ordered a strike in order to preserve this piece of art and history.https://en.wikipedia.org/wiki/Leaning_Tower_of_Pisa
Picture of the Day
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutesServings: 4
Salmon rolls stuffed with a summery lemon and basil ricotta and asparagus that is baked and served with a fresh and tasty lemon sauce!
- 4 (5 ounce) salmon fillets, skins removed
- salt and pepper to taste
- 1 (12 ounce) container ricotta
- 1/2 cup grated Parmesan
- 2 tablespoons basil, chopped
- 2 teaspoons lemon zest
- salt and pepper to taste
- 1/2 pound asparagus, trimmed
- 1 tablespoon butter
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Season the salmon fillets with salt and pepper to taste, lay them down with the skin side up, top with the mixture of the ricotta, Parmesan, basil, lemon zest, salt and pepper, several spears of asparagus and roll them up before placing them on a grease baking sheet with the seam side down.
Bake in a preheated 425º oven until the salmon is just cooked, about 15-20 minutes.
Meanwhile, melt the butter in a small sauce pan over medium heat, add the mixture of the broth, lemon juice and corn starch and heat until it thickens, about 3-5 minutes.
Serve the salmon rolls topped with the lemon sauce and optionally garnish with more basil and lemon zest.
Option: Replace the salmon with trout.
Historically this date...
1960 – Francis Gary Powers is charged with espionage resulting from his flight over the Soviet Union.
And births this date include...
1918 – Craig Stevens, American actor (d.2000)
1932 – Jerry Vale, American singer (d. 2014)
1949 – Wolfgang Puck, Austrian chef and restaurateur
1951 – Anjelica Huston, American actress
Ya think Dash is totally relaxed?
All I know. Nuff said. Happy Sunday. Ciao.
xo Sue Mom Bobo