Clouds/Sun ~ Dude ~ Bruiser ~ Picture of the Day ~ Chef Boyardee ~ Cowboy Quiche ~ Bruiser Again

Good 30º cloudy morning. 

Yesterday cloudy...

and then a break in the clouds a bit with some blue sky peeking through!

Dude happy laying in the sun...

And Bruiser happy staying inside where it was warmer!

We topped at 52º.

Predictions are for 20% chance of rain through Saturday. We'll see...

Picture of the Day .... awwww, brotherly love!

Interesting about Chef Boyardee......

Chef Boyardee was indeed a real person. Ettore Boiardi was an Italian-American immigrant who came to America at the age of 16 and took the name “Hector Boiardi” as he passed through Ellis Island. He worked at a variety of high end restaurants in New York as a cook, eventually working his way up to Chef. At the age of 24, he moved to Cleveland and opened a restaurant with his wife. He came up with the now famous brand name “Chef Boyardee”, changing the spelling of his name to be phonetically correct to help Americans pronounce his name correctly.

The idea for Chef Boyardee came about when restaurant customers began asking Boiardi for his spaghetti sauce. Four years later, in 1928, he opened a factory and moved production to Milton, Pennsylvania, where enough tomatoes and mushrooms could be grown.

The U.S. military commissioned the company during World War II for the production of army rations, requiring the factory to run 24 hours a day. After the war, instead of reducing production, the company was sold to American Home Products in 1946 so that everyone working there would be able to keep their jobs. American Home Products turned its food division into International Home Foods in 1996. Four years later, International Home Foods was purchased by ConAgra Foods, which continues to produce Chef Boyardee canned pastas bearing Boiardi's likeness.

Recipe from Mr. Food....

Quiches aren't always for dainty brunch affairs! This Cowboy Quiche is loaded with flavorful chorizo sausage, pepper jack cheese, and your favorite salsa, so that even the hungriest of eaters will be satisfied. It's so darn good!

• 8 ounces ground chorizo
• 1 cup frozen roasted potatoes, peppers, and onions blend, prepared according to package directions
• 4 eggs
• 3/4 cup half-and-half
• 1/2 teaspoon salt
• 2 cups shredded pepper jack cheese
• 1 (9-inch) frozen ready-to-bake deep dish pie shell, thawed
• 1 cup salsa

1. Preheat oven to 350º. In a skillet over medium heat, cook chorizo for 7 to 8 minutes, or until chorizo crumbles and browns. Drain well.
2. In a medium bowl, combine prepared potatoes and chorizo.
3. In another medium bowl, whisk together eggs and half-and-half. Add cheese; mix well.
4. Place chorizo mixture in bottom of pie crust. Pour egg mixture over chorizo mixture and bake for 40 to 45 minutes, or until firm in center. Let cool 10 minutes, then slice and serve with salsa.

Historically this date............

1924 – The Castle Gate mine disaster kills 172 coal miners near Castle Gate, Utah.

1936 – Daytona Beach Road Course holds its first oval stock car race.

1983 – President Ronald Reagan calls the Soviet Union an "evil empire".

1999 – The Supreme Court of the United States upholds the murder convictions of Timothy McVeigh for the Oklahoma City bombing.

And births this date include....

1921 – Alan Hale, Jr., American actor (d. 1990)

1922 – Cyd Charisse, American actress and dancer (d. 2008)

1943 – Lynn Redgrave, English actress (d. 2010)

1945 – Micky Dolenz, American musician (The Monkees)

1959 – Lester Holt, American television journalist

 I had a package delivered and the item was wrapped in a lot of paper. I pulled it out and it got Bruiser's attention. So, I left it on the floor and he loves sitting on it, roughing it up, etc...........

All I know. Nuff said. Happy TGIF. Ciao.

xo Sue Mom Bobo 

There are many reasons for observing National Tartar Sauce Day the Friday after Lent begins.  Things start to get fishy for one.  For another, tartar sauce compliments more than just fish.  So it’s time to get this celebration started by counting the ways!

Fabulous for dunking fries, fritters and battered appetizers, tartar sauce adds a zesty tang to fried foods. When used as a sauce, it adds a creamy brightness to fish, chicken and beef recipes. As a marinade, it’s excellent for grilling.  Mix it into a pasta or potato salad.  Add it to steamed vegetables and tartar sauce completes a meal.

But tartar sauce doesn’t stop there!  Have a hankering for Tex-Mex? Add some spice and top off your tacos.  Are spring rolls on the menu?  For sweeter dipping, mix a little coconut extract into the sauce. Turn up the heat with wasabi but keep it fresh with chopped cucumber.  For every season, from shore to garden, tartar sauce adds up to a versatile condiment no matter where you are.  How will you celebrate National Tartar Sauce Day?

HOW TO OBSERVE

• Have a little or a lot of tartar sauce with any part of your meal.
• Try a new recipe using tartar sauce, like Big Boy Pizza, or create an all new recipe. 
• Visit @frischsbigboy on Facebook during Lent to check out new recipes being created by area food bloggers.

HISTORY

Frisch’s Big Boy founded National Tartar Sauce Day in 2017 in honor of the tangy sauce that has become more than just topping for fried fish. Samuel Frisch opened the first Frisch’s cafe in 1905 in Cincinnati. In 1923, son Dave Frisch took over operations with two of his siblings after his father’s death. In 1946, Dave Frisch sampled the first Big Boy double decker hamburger. In what proves to be a momentous decision, Dave Frisch makes the Big Boy sandwich using his homemade tartar sauce to replace the original recipe that called for Thousand Island dressing. Dave’s signature tartar sauce becomes a staple on Frisch’s menu. It has been sold in pint jars for the take-home market since 1960. During Lent, Frisch’s tartar sauce is in high demand for its Frisch Fry menu, but its original claim to fame was on the Big Boy sandwich. 

Here is the history of "Frisch's Big Boy" as related to Bob's Big Boy.....

https://www.frischs.com/our-story/history/