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Saturday, November 24, 2018

Rain ~ Dash & Dude ~ Picture of the Day ~ Mayonnaise ~ EASY Ham and Cheese Quiche ~ Escaping Video ~ Bruiser ~ Napping Dash ~ Tucker ~ National Sardines Day

Good 40º cloudy foggy morning.
Yesterday the rain was on and off. We got 1/2" . Our day warmed all the way up to 50º! And then by 3pm the sun came through the clouds for 5 minutes, and we warmed to 54º!

Dude and Dash were happy.........

Bruiser went off on a "hunt" after he climbed up on the birdbath and drank some of the water!
I like rain just fine, but when Dude and Dash have to go out to pee/poo, then they come in soaking wet and I have to get them dried off. 
Here they are sitting by the door to see if anything interesting is out there....

Picture of the Day...
Ninety Foot Whale Kite....

Mayonnaise (/ˈmənz//ˌməˈnz/, also US/ˈmænz/), informally mayo (/ˈm/), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oilegg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel.
A "mayonnaise de poulet" is mentioned by a traveler to Paris in 1804, but not described. Viard's 1806 recipe for "poulets en mayonnaise" describes a sauce involving a velouté, gelatin, vinegar, and an optional egg to thicken it, which gels like an aspic.
Mayonnaise may have existed long before: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about — particularly in the Mediterranean region, where aioli (oil and garlic) is made."
The origin of the name is unclear.
A common theory is that it is named for Port Mahon in Menorca, in honor of the 3rd Duke of Richelieu's victory over the British in 1756, and in fact the name "mahonnaise" is used by some authors. But the name is only attested long after that event. One version of this theory says that it was originally known as salsa mahonesa in Spanish, but that spelling is only attested later.
Grimod de La Reynière rejected the name "mayonnaise" because the word "is not French"; he rejected "mahonnaise" because Port Mahon "is not known for good food", and thus he preferred "bayonnaise", after the city of Bayonne, which "has many innovative gourmands and ... produces the best hams in Europe.
Carême preferred the spelling "magnonnaise", which he derived from the French verb manier 'to handle'.
Another suggestion is it derives from Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques. But that battle was in 1589, even further from the first attestation.

Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, sauce rémoulade, in classic French cuisine, is mayonnaise to which has been added mustard, gherkinscapersparsleycherviltarragon, and possibly anchovy essence.


Chile is the world's third major per capita consumer of mayonnaise and first in Latin AmericaCommercial mayonnaise became widely accessible in the 1980s.


Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce Industries recommend that oil and liquid egg yolk levels in mayonnaise should be at least 70% and 5%, respectively. The Netherlands incorporated this guideline in 1998 into the law Warenwetbesluit Gereserveerde aanduidingen in article 4. Most available brands easily exceed this target. In countries influenced by French culturemustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.


Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar Apart from salads, it is popular with dishes such as okonomiyakitakoyakiand yakisoba and may also accompany katsu and karaageIt is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise in part because only egg yolks and not the entire egg is used when making it. Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars. The Kewpie company was started in 1925 by Tochiro Nakashima, whose goal was to create a condiment that made eating vegetables more enjoyable.

Commercial mayonnaise sold in jars originated in Philadelphia in 1907 when Amelia Schlorer decided to start selling her own mayonnaise recipe originally used in salads sold in the family grocery store. Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company. Around the same time in New York City, a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and later was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. In the United States, mayonnaise sales are about $1.3 billion per year.

EASY Ham and Cheese Quiche...
  • 1 refrigerated pie crust (from a 14.1-ounce package)
  • 2 cups shredded Swiss cheese
  • 2 cups shredded Cheddar cheese
  • 1/2 cups diced cooked ham
  • 4 eggs
  • 2 cups half-and-half

  1. Preheat oven to 350 º. Place pie crust in a 9-inch deep dish pie plate and flute edges.
  2. In a medium bowl, combine Swiss and Cheddar cheeses; mix well. Place half the cheese mixture in the pie shell, then top it with the ham and remaining cheese.
  3. In a small bowl, whisk eggs and half-and-half; pour evenly over top.
  4. Bake 50 to 55 minutes, or until center is set. Cool 10 minutes before serving.
     **Swiss and Cheddar cheeses are traditional for quiche, but you could certainly use a combination of whatever kinds you've got left over. You could start a tradition of having a different flavor combination every time you make it!
Historically this date....
1835 – The Texas Provincial Government authorizes the creation of a horse-mounted police force called the Texas Rangers (which is now the Texas Ranger Division of theTexas Department of Public Safety).

1859 – Charles Darwin publishes On the Origin of Species, the anniversary of which is sometimes called "Evolution Day"

1944 – World War II: Bombing of Tokyo – The first bombing raid against the Japanese capital from the east and by land is carried out by 88 American aircraft.

1950 – The "Storm of the Century", a violent snowstorm, takes shape on this date before paralyzing the northeastern United States and the Appalachians the next day, bringing winds up to 100 mph and sub-zero temperatures. Pickens, West Virginia, records 57 inches of snow. 353 people would die as a result of the storm.

1963 – Lee Harvey Oswald, the alleged assassin of President John F. Kennedy, is murdered two days after the assassination, by Jack Ruby in the basement of Dallas police department headquarters. The shooting happens to be broadcast live on television

1971 – During a severe thunderstorm over Washington state, a hijacker calling himself Dan Cooper (AKA D. B. Cooper) parachutes from a Northwest Orient Airlines plane with $200,000 in ransom money. He has never been found.

1976 – The 1976 Çaldıran-Muradiye earthquake in eastern Turkey kills between 4,000 and 5,000 people.


And births this date include...

1713 – Junípero Serra, Spanish missionary (d. 1784)

If you grew up in California you learned all about this guy.

The San Gabriel Mission where several friends were married.

1784 – Zachary Taylor, American general and politician, 12th President of the United States (d. 1850)

1864 – Henri de Toulouse-Lautrec, French painter (d. 1901)

Interesting paintings!


1897 – Lucky Luciano, Italian-American mobster (d. 1962)

1917 – Howard Duff, American actor (d. 1990)

1948 – Steve Yeager, American baseball player

1968 – Todd Beamer, American passenger on United Airlines Flight 93 (d. 2001)    HERO!!!!!

1978 – Katherine Heigl, American actress and producer

 Yesterday Steve Geon (high school pal and LAPD ret) sent me this video of animals escaping. They are sooooo clever! OMGOSH.
So, Bruiser was sitting up on my desk and was fascinated watching the video!

I found out that Tucker was playing the bass drum and is in the middle... (thought he was playing the other drum!) Here is a picture Kristen took off her TV (much better than how mine came out!) using her iPhone!

Later Dash napped in my lap......
All I know. Nuff said. Happy Saturday. Ciao.
xo Sue Mom Bobo 

National Sardines Day is observed annually on November 24.
They might be packed with water, oil, tomato sauce or even mustard but they have been cleaned and cooked and are packed in an airtight container and are ready for you to eat. While some people are afraid to taste these small, silverfish, others consider sardines a delicious snack enjoyed on their own or with crackers.
Sardines are several types of small, oily fish, related to herrings. Most commonly served in cans, fresh sardines are also often grilled, pickled or smoked.  When canned, they can be packed in water, olive, sunflower or soybean oil or tomato, chili or mustard sauce.
The term sardine was first used in English during the beginning of the 15th century, possibly coming from the Mediterranean island of Sardinia where there was an abundance of sardines.
Sardines are a great source of vitamins and minerals.
From one’s daily vitamin allowance containing:
  • 13 % B2
  • .25 % niacin
  • 150% vitamin B12
  • phosphorus
  • calcium
  • potassium
  • iron
  • selenium
  • omega-3fatty acids
  • vitamin D
  • protein
– B vitamins are important in helping to support proper nervous system function and are used for energy metabolism.
– Omega 3 fatty acids reduce the occurrence of cardiovascular disease and regular consumption may reduce the likelihood of developing Alzheimer’s disease and can even boost brain function as well as help lower blood sugar levels.
Relative to other fish commonly eaten by humans, sardines are very low in contaminants, such as mercury.
Sardine oil is used in the manufacturing of paint, varnish and linoleum.
The sardine canning industry peaked in the United States in the 1950s.  After the industry’s peak, it has been on the decline.  The Stinson Seafood plant in Prospect Harbor, Maine, which was the last large sardine cannery in the United States, closed its doors on April 15, 2010, after 135 years in operation.
Share a can or two of canned sardines with a friend.  See if you prefer the mustard, chili or the tomato packed ones better!