Frozen ~ Picture of the Day ~ Dee/Dale/Jeannie/Bill/Taprock ~ 10-11 ~ Corpse Flower ~ Bacon and Cheese Lover's Pie ~ Frozen Pasture Photo on KOBI News ~ National Sausage Pizza Day

Good 28º frozen again morning. 

Picture of the Day.... tree babies

Yesterday for lunch I met up with Dee and Dale (LASD SEB Motors ret) Yellin and Jeannie and Bill (LASD ret Homicide) Patterson at Taprock.

 Dale and Bill......

Dee and Jeannie........

Me....

10-11 is police code for "transmitting too rapidly". In other words, slow down, no entiendo!

 

Interesting.....

"Amorphophallus titanum" is a flowering plant with the largest unbranched inflorescence in the world. The species is endemic to Sumatra. Its rotting flesh smell gives the plant other alternative names such as the corpse flower or carrion plant. Its smell is designed to attract insects such as flies and carrion beetles, which normally feed on decaying flesh, which will help pollinate it.

The spathe is green on the outside but the flower head is red, so it looks like meat. This plant is really cunning – as it blooms it gives out quite a lot of heat, up to 36°C, which encourages the molecules to spread out by helping them vaporize, and also confirms the impression of “warm meat”. The insects crawl over the spathe to leave their eggs in what they believe to be rotten meat, in the process transferring pollen – and this pollinates the plant.

Bacon and Cheese Lover's Pie from Mr. Food....

Do you love bacon? How about cheese? If you nodded enthusiastically to either of those, then you're about to experience something wonderful...a Bacon and Cheese Lover's Pie. It's a quiche-style dish that's absolutely loaded with cheese, bacon, and some chopped spinach. You'll be smiling from your first forkful to your last.

 

• 1 refrigerated pie crust (from a 17-ounce package)
• 1 1/2 cups (6 ounces) shredded cheddar cheese
• 1 1/2 cups (6 ounces) shredded Swiss cheese
• 1/2 cup real bacon bits
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 3 eggs
• 1 1/2 cups half-and-half
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

1. Preheat oven to 350º. Place pie crust in a 9-inch deep dish pie plate and flute edges.
    
2. In a medium bowl, combine cheddar and Swiss cheeses; sprinkle half the mixture into bottom of pie crust. Sprinkle bacon bits over cheese, top with spinach, then remaining cheese.
    
3. In the same bowl, combine eggs, half-and-half, onion powder, and pepper; beat until thoroughly mixed. Pour into pie crust; sprinkle with nutmeg. 
    
4. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean.
    
5. Remove from oven and cool on a wire rack 5 minutes before cutting and serving.
    

Historically this date....

1890 – In Washington, DC, the Daughters of the American Revolution is founded.

1910 – Former President Theodore Roosevelt becomes the first U.S. president to fly in an airplane. He flew for four minutes with Arch Hoxsey in a plane built by the Wright Brothers at Kinloch Field (Lambert-St. Louis International Airport), St. Louis, Missouri.

1968 – Apollo program: NASA launches Apollo 7, the first successful manned Apollo mission, with astronauts Wally Schirra, Donn F. Eisele and Walter Cunningham aboard.

1984 – Aboard the Space Shuttle Challenger, astronaut Kathryn D. Sullivan becomes the first American woman to perform a space walk.

1986 – Cold War: U.S. President Ronald Reagan and Soviet leader Mikhail Gorbachev meet in Reykjavík, Iceland, in an effort to continue discussions about scaling back their intermediate missile arsenals in Europe.

2000 – NASA launches STS-92, the 100th Space Shuttle mission, using Space Shuttle Discovery.

And births this date include...

1844 – Henry Heinz, American food manufacturer (d. 1916)

1884 – Eleanor Roosevelt, First Lady of the United States and humanitarian (d. 1962)

Last night on the 6 o'clock KOBI channel 5 news Jack Church put up my frozen pasture picture from yesterday. 

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

xo Sue Mom Bobo

Food lovers across the country enjoy National Sausage Pizza Day on October 11th each year. Whether served on a thin or thick crust, sausage pizza goes well with other toppings, too. Don’t hesitate to add mushrooms and a variety of cheeses. What’s even better about sausage pizza are the different kinds of sausage to choose from.

While Italian sausage may be preferred, try experimenting. Add more garlic or try additional spice. Try smoky sausages such as chorizo or even a kielbasa visit with your local butcher for sausage suggestions. They’ve probably been smoking up the latest experiment just for you to try.

Sausage comes in many combinations, too. Lighter forms and different ages offer flavors that complement our toppings. A little sweet with the savory creates a modern taste experience.

Sautéd onions add amazing flavor to sausage pizza. While cooking up the onions add a few portabella mushrooms to the pan. Once you’ve added them to your pizza, sprinkle the top with feta cheese and fresh basil. You won’t regret it.

Pizza Facts

• In ancient Greece, the Greeks covered their bread with oils, herbs, and cheese, which some attribute to the beginning of the pizza.
• In Byzantine Greek, the word was spelled “πίτα,” pita, meaning pie.
• The Romans developed a pastry with a sheet of dough topped with cheese and honey, then flavored with bay leaves.
• The modern pizza had its beginning in Italy as the Neapolitan flatbread.
• The original pizza used only mozzarella cheese, mainly the highest quality buffalo mozzarella variant. It was produced in the surroundings of Naples.
• An estimated 2 billion pounds of pizza cheese was produced in the United States in 1997.
• The first United States pizza establishment opened in New York’s Little Italy in 1905.