Gloom ~ 10-19 ~ Picture of the Day ~ Camels ~ Fully Loaded Extreme Cheesy Potato Casserole ~ National Seafood Bisque Day

Good 50º dark cloudy windy raining morning.

Here's Grants Pass from their street cam...

Yesterday the clouds hung around and the gloom....

10-19 is the radio code for 'return to your station'.

 

Picture of the Day

Interesting about camels......

A camel is an even-toed ungulate in the genus Camelus that bears distinctive fatty deposits known as "humps" on its back. Camels have long been domesticated and, as livestock, they provide food (milk and meat) and textiles (fiber and felt from hair). As working animals, camels—which are uniquely suited to their desert habitats—are a vital means of transport for passengers and cargo. There are three surviving species of camel. The one-humped dromedary makes up 94% of the world's camel population, and the two-humped Bactrian camel makes up the remainder. The Wild Bactrian camel is a separate species and is now critically endangered.

Camels' humps consist of stored fat, which they can metabolize when food and water is scarce.

Camels have three eyelids.  Two of the eyelids have eye lashes which help protect their eyes from sand.  The third is a very thin lid which works as a sort of “windshield wiper” to clean off their eyes.  It closes/opens from side to side rather than up and down.  It is also thin enough that the Camels can see through it somewhat.  So in a sandstorm or otherwise windy day where sand is being stirred up, they can close that lid to protect their eyes from the sand, but still see where they are going.

From the Slow Roasted Italian...

FULLY LOADED EXTREME CHEESY POTATO CASSEROLE

Cheesy potato bake kicked up about 12 notches. 3 cheeses, sour cream and bacon come together in this Fully Loaded Extreme Cheesy Potato Casserole to tantalize your taste buds. Rich, creamy and packed with ooey gooey cheese this simple recipe

• 1 pound thick cut bacon, cooked and chopped
• 2 pound red potatoes, washed and diced
• 1 cup sour cream
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded mild cheddar cheese
• 1 (8 ounce) package shredded Colby jack cheese
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 scallion, chopped

1. Preheat oven 400°.
2. In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt and pepper.   Stir until well combined.  Add potatoes and ¾ of chopped bacon.  Mix until well combined. 
3. Pour into a greased (6"x10") baking dish.  Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork tender.  Remove from oven.  Stir.  Sprinkle Colby Jack cheese over top and bake 15 minutes uncovered.
4. Sprinkle casserole with reserved bacon and scallions.
5. Serve and enjoy!

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

1943 – Streptomycin, the first antibiotic remedy for tuberculosis, is isolated by researchers at Rutgers University.

1944 – United States forces land in the Philippines.

2004 – Care International aid worker Margaret Hassan is kidnapped in Iraq.

2005 – Saddam Hussein goes on trial in Baghdad for crimes against humanity.

2005 – Hurricane Wilma becomes the most intense Atlantic hurricane on record with a minimum pressure of 882 mb.

And births this date include....

1932 – Robert Reed, American actor (d. 1992)

1936 – Tony Lo Bianco, American actor

1945 – John Lithgow, American actor

1965 – Ty Pennington, American television personality

1967 – Amy Carter, daughter of US President Jimmy Carter

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

xo Sue Mom Bobo

Every year on October 19th, National Seafood Bisque Day serves up a hot, delicious meal for seafood lovers. The day celebrates a luxurious bowl of tasty soup made from the catch of the day! 

Seafood bisque is a smooth, creamy, and highly-seasoned soup of French origin.  Recipes call for a strained broth of crustaceans. Use seafood such as lobster, crab, shrimp, or crayfish.

The name “Bisque” is likely derived from Biscay, as in the Bay of Biscay. However, the crustaceans are certainly bis cuites, meaning “twice-cooked.” Recipes require cooks to first sauteed the seafood lightly in their shells, then simmered in wine or cognac and aromatic herbs before being strained.

This rich and filling soup goes well with a crusty chunk of bread. Serve it as the introduction to a larger meal or the meal itself. If you enjoy wine, try Gewurztraminer with your bisque.

HOW TO OBSERVE

Celebrate the day by trying one of the following Seafood Bisque recipes. Or share one of your own. Be sure to make it a real celebration by sharing with friends and family. 

Elegant Seafood BisqueSimple Seafood Bisque