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Friday, December 14, 2018

Frozen ~ Fog ~ Bruiser ~ Phone Company ~ Picture of the Day ~ Orville Redenbacher ~ Cheesy Mozzarella Stuffed Meatballs ~ Barbetta (Hanson) Suttles ~ Led & Annalee (Carlin) Fortini ~ Sunset ~ National Bouillabaisse Day

Good 27º few clouds everything is frozen morning. 

The fog yesterday just hung around like it's been doing. By 11:30 it was still only 39º and foggy.

I could not get warm! I got out some of my hand warmers! Grants Pass had sunshine....

Then by noon the sun appeared here!!!

In the morning when I get up I let Dude and Bruiser out to "do their thing". Bruiser decided to make me crazy by not coming back for a couple hours! Finally he showed up and then sat on my desk to bathe himself and watch out the window!
It was too cold for him this morning! He went out and came right back in!
Yesterday Cameron, from the phone company, was here in the late afternoon. Said he had to come back today with another tech. The contractor who got the lines up from the ground down by the road in the berry bushes didn't hook my line up to the new line so he will do that today. 
Picture of the Day.... another timing is everything...

Interesting about Orville Redenbacher....
Orville Clarence Redenbacher (July 16, 1907 – September 19, 1995) was an American businessman most often associated with the brand of popcorn that bears his name.
The New York Times described him as "the agricultural visionary who all but single-handedly revolutionized the American popcorn industry.
Redenbacher was born in Brazil, Indiana, on July 16, 1907, to William Joseph Redenbacher (1872–1939), a farmer, and Julia Magdalena Dierdorff (1874–1944). He grew up on his family's farm where he sometimes sold popcorn from the back of his car. He graduated from Brazil High School in 1924 in the top 5% of his class. He attended Purdue University, where he joined the agriculture-oriented Alpha Gamma Rho fraternity and the Purdue All-American Marching Band. He also joined the Purdue University track team and worked at The Purdue Exponent. He graduated in 1928 with a degree in agronomy. He spent most of his life in the agriculture industry, serving as a Vigo County Farm Bureau extension agent in Terre Haute, Indiana, and at Princeton Farms in Princeton, Indiana
Orville Redenbacher is most often associated with the brand of popcorn that bears his name. The New York Times described him as "the agricultural visionary who all but single-handedly revolutionized the American popcorn industry." Redenbacher attended Purdue University, where he studied agronomy. Students at Purdue University are eligible to apply for Orville Redenbacher’s “Top of the Crop” Scholarship. The scholarship is open to juniors and seniors in the departments of agronomy, food science, agricultural/ biological engineering or agricultural economics. 
The man that the NYTimes described as "But for all his bumpkin appearance, the man with the signature white wavy hair and oversized bow tie was a shrewd agricultural scientist who experimented with hybrids" began his career selling fertilizer, but spent his spare time working with popcorn.
In 1951, he and partner Charlie Bowman bought the George F. Chester and Son seed corn plant in Boone Grove, Indiana.[5] Naming the company "Chester Hybrids", they tried tens of thousands of hybrid strains of popcorn before settling on a hybrid they named "RedBow".
An advertising agency advised them to use "Orville Redenbacher" as the brand name They launched their popping corn in 1970.
In 1976, Redenbacher sold the company to Hunt-Wesson Foods.


In 1988, Purdue University awarded him an honorary doctorate.
Aside from his popcorn contribution, the entertainment provided by the TV commercials in which he starred were noteworthy.
Since 2006, several of Orville’s commercials from the 1970s and 1980s have aired on many channels across the United States.The advertisements for the brand’s "natural" popcorn snacks were introduced in 2008, 13 years after Redenbacher's death, and feature a clip of him at the end.
In January 2007, a television commercial featuring a digital re-creation of Redenbacher appeared. Redenbacher's grandson, Gary Redenbacher, responded to questions about how he felt about the advertisement by saying: "Grandpa would go for it. He was a cutting-edge guy. This was a way to honor his legacy."
On September 4, 2012, Valparaiso, Indiana unveiled a statue of Redenbacher at the city's annual popcorn festival.

Cheesy Mozzarella Stuffed Meatballs

Triple Cheesy Mozzarella Stuffed Meatballs feature 3 fabulous cheeses and are so delicious they will knock your socks off. Make a double batch of this simple recipe and freeze half.
  • 2 pounds 93% lean beef
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup Parmesan cheese, fresh grated
  • 1/2 cup Pecorino Romano cheese, fresh grated
  • 1/2 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 tablespoon Italian seasoning
  • 1 tablespoon fresh rosemary, chopped finely
  • 1/2 cup 2% milk
  • 1/4 cup Oven Roasted Tomato Sauce or your choice of a tomato sauce
  • 2 large eggs, lightly beaten
  • 8 ounce block mozzarella cheese, cut into 32 - 1/2" squares (cut into 4 longways and 8 across)
  1. Preheat oven to 400°.  Line 2 baking sheets with parchment paper and set aside.
  2. Place all ingredients in a large bowl, except the mozzarella cheese.  With clean hands, mix ingredients without overworking your meatballs.  Working them too much can cause tough meatballs.
  3. Using a 4 tablespoon scoop, scoop out meat and place on a baking sheet or plate.  After all meatballs have been scooped onto tray, with damp hands roll them into balls.  Place balls back on tray or plate.  One at a time place meatball in the palm of your cupped hand.  Press mozzarella cube into meatball and roll back into a ball.
  4. Place meatballs on baking sheets, not touching.  Bake for 35 minutes, rotating trays half way through cook time.
  5. Remove from oven and place meatballs into your sauce and allow to simmer for 30 minutes.  Some of your mozzarella cheese may have tried to make a run for it.  Just scoop up the meatballs and cook it in the sauce.
Serve and enjoy!
Special birthday today... Barbetta (Hanson) Suttles, (former Wilsonite, TC neighbor, and babysitter of Brian.) HAPPY BIRTHDAY BARB!! xo
               ^Picture of Barb and Dan 1969.
Special anniversary today, my high school buddy Annalee (Carlin) and her Led Fortini are celebrating their 50th! CONGRATULATIONS KIDS!! XO


Historically this date........

1819 – Alabama becomes the 22nd U.S. state.

1903 – The Wright brothers make their first attempt to fly with the Wright Flyer at Kitty Hawk, North Carolina.
1963 – Baldwin Hills Reservoir wall bursts, killing five people and damaging hundreds of homes in Los Angeles.
1972 – Apollo programEugene Cernan is the last person to walk on the moon, after he and Harrison Schmitt complete the third and final Extra-vehicular activity (EVA) of theApollo 17 mission. This is the last manned mission to the moon of the 20th century.
And births this date include....
1503 – Nostradamus, French astrologer (d. 1566)
1935 – Lee Remick, American actress (d. 1991)
1946 – Patty Duke, American actress (d.2016)
Four husbands under her belt!
Almost 5pm the clouds dissipated and it was colorful...
Bruiser was out on the porch couch enjoying the view...

Later same old same old, dinner, chair, wine, cat on my lap, TV. 
All I know. Nuff said. HappyTGIF. Ciao.
xo Sue Mom Bobo

Seafood lovers everywhere have reason to celebrate every December 14th with National Bouillabaisse Day.

The French are known for many a great recipe. Their food inspires travel to France for a taste of the authentic. Bouillabaisse is on the list of must-have cuisine. Originating in the port city of Marseille, Bouillabaisse is a fish stew. Traditionally it is made using the bony rockfish, saffron, fennel seed and orange zest.
There are strong opinions in the culinary world about the proper ingredients for an authentic bouillabaisse. From the fish (typically red rascasse, sea robin and European conger) to the wine (red or white), it is hotly debated. Even its origins are argued. Was the stew the creation of a Greek goddess or simply a stew thrown together by coastal fisherman using the bony rockfish which they were unable to sell to restaurants or markets?
Regardless, using a variety of fresh fish is the first step to a delicious bouillabaisse, especially if you can’t get to the south of France to order it made for you.