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Wednesday, October 10, 2018

Clouds ~ 10-10 ~ Owls ~ Eggplant Parmesan Boats ~ Jerome Beck ~ The Crest Lounge ~ Schwans Order ~ Dodgers ~ Angel Food Cake Day

 Good 36º clear morning. 
Yesterday the wind picked up a bit. Lots of interesting clouds and the temps stayed in the 60ºs and 70ºs ... and we topped at 70º.

 Dude was in his happy place..........

10-10 is radio code for "out of vehicle, subject to call"
Picture of the Day....
and to accompany these owl pictures, check out this page of the Audubon Magazine with stories about each owl..... really interesting.

  • Eggplant Parmesan Boats
  • Eggplant Parmesan served stuffing in an eggplant with tasty Italian sausage
  • 2 medium eggplants (~6 inches in length), cut in half lengthwise
  • 1/2 tablespoon olive oil
  • 1/2 pound Italian sausage, casings removed
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 2 cups marinara sauce
  • salt and pepper to taste
  • 1 cup mozzarella, shredded
  • 1/4 cup parmesan, grated
  • basil for garnish
  1. Scoop the middle of the eggplant out leaving about 1/2 inch around the sides and chop and reserve the scooped out eggplant.
  2. Brush the inside of the eggplant shells with oil and roast in a preheated 400F/200C oven, with the inside facing up, until just tender, about 10-15 minutes, before setting aside.
  3. Meanwhile, cook the sausage and onion in a pan over medium heat, breaking the sausage up as you go, until the sausage is cooked, about 10 minutes.
  4. Add the garlic and cook until fragrant, about a minute.
  1. Add the chopped reserved eggplant and cook until tender, about 5-8 minutes.
  2. Add 1 cup of the marinara sauce, season with salt and pepper to taste and cook to heat, about 3-5 minutes, before removing from heat.
  3. Spread the remaining marinara sauce over the bottom of a baking dish, place the eggplant shells in with the fleshy hollowed out sides up, fill them with the sauce, top with the cheeses and bake in a preheated 400º oven until the cheese has melted and the sauce is bubbling, about 10-15 minutes, before serving garnished with fresh basil.
Tip: Cut cross hatches into the eggplant and cut 1/4 inch around the outside to make scooping out the inside easier.
Tip: If the eggplant shells won’t stand upright, cut a small slice from the bottom to give them a small flat area to stabilize them.
Note: You can skip pre-baking the eggplant shells and fill the raw eggplant with the sauce and bake at 350º, covered in foil, until the eggplant shells are tender and the cheese has melted but this will require about 40-50 minutes of baking time.
Option: Omit the sausage for vegetarian version.
Special birthday today, high school pal Sandy (Todoran) Beck's hubby Jerome (LASD ret) is celebrating. HAPPY BIRTHDAY JEROME!
Way back when, Jerry and I were at the Crest Lounge in Temple City having a drink.....

Sandy saw our car out front and stopped in. Jerome was there and we introduced them. That was one of those love at first sight things and they got married in 1982.
This is them in 1983:
Apparently the Crest is still pretty popular. It is even on Facebook.

Historically this date...
1780 – The Great Hurricane of 1780 kills 20,000-30,000 in theCaribbean.
..........Good grief!

1944 – Holocaust: 800 Gypsy children are murdered at Auschwitz concentration camp.
So disturbing. So sick. So so sad.

1971 – Sold, dismantled and moved to the United StatesLondon Bridge reopens in Lake Havasu City, Arizona.

1973 – Vice President of the United States Spiro Agnew resigns after being charged with federal income tax evasion.

And births this date include....
1941 – Peter Coyote, American actor

1946 – Ben Vereen, American actor

1954 – David Lee Roth, American singer (Van Halen)

1958 – Tanya Tucker, American singer

1969 – Brett Favre, American football player

1974 – Dale Earnhardt, Jr., American racecar driver

Yesterday I got my Schwans order.....
New York Style Cheesecake ....
I like this because it comes frozen and cut into individual pieces, then each piece is wrapped in paper so you can take one or two out of the pie plate and put in fridge to thaw. You don't have to eat the whole pie at once!
Chicken Tortilla Soup ....
This chicken tortilla soup is made of fajita-seasoned white-meat chicken with white rice, tomatoes, onions, corn, bell peppers and tortillas in a savory broth. No artificial flavors.
Shrimp Spring Rolls w/ sweet Thai chile sauce ....
Pineapple Chunks ....
These I will put on my yogurt for breakfast.

Some great news...
The Dodgers are heading to the National League Championships....
Picture of the Dodger dugout.... 
this is where Sid (SR LASD Capt.), Charlean (LASD civilian volunteer), Jerry, and I used to sit at Dodger games. We were in the front row and set our beers on top of the dugout!
All I know. Nuff said. Happy Hump Day. Ciao.
xo Sue Mom Bobo
The delicious, light and fluffy angel food cake is the center of attention on National Angel Food Cake Day which is observed each year on October 10.
Originating in the United States and first becoming popular in the late 19th century, angel food cake was so named because of its airy lightness.  It was said to be the “food of the angels”.
Making angel food cake requires whipping egg whites until they are stiff then adding cream of tartar to the mixture to stabilize the egg whites.  Additional ingredients are then folded into the egg white mixture.
The cake is then usually baked in an ungreased tube pan leaving a hole in the middle of the cake.  The center tube allows the cake batter to rise higher as it clings to all sides of the pan.  After baking, the pan is inverted while cooling to prevent the cake from falling in on itself.
Usually, rather than frosting, angel food cakes are topped with a glaze or a sweet fruit sauce and a swirl of whipped cream.
Enjoy one of these recipes.