Sky ~ Picture of the Day ~ Highest Speed Limit in U.S. ~ Easy One-Pot Teriyaki Chicken and Rice ~ Red Sky Photo on News ~ National Nachos Day

Good 35º scattered clouds morning and some fog.

Yesterday the red sky faded and we had dark and gloomy clouds. No rain was predicted..... we topped at 70º.

Picture of the Day ...

Interesting... the highest speed limit in the United States is in Texas...

Texas State Highway 130 , also known as the Pickle Parkway, is a highway from Interstate 35  in San Antonio to Georgetown. The route parallels I-35 and is intended to relieve the Interstate's traffic volume through the San Antonio–Austin corridor by serving as an alternate route.

The highway is noted for having a speed limit of at least 80 mph along its tolled section. The 41-mile  section of the toll road between SH 45 and I-10 has a posted speed limit of 85 mph, the highest posted speed limit in the United States.

The highway was developed in response to the tremendous surge in truck traffic on the I-35 corridor brought on by the North American Free Trade Agreement during the late 1990s, especially truck traffic originating from Laredo, where the Texas Department of Transportation  reported 150 trucks entering the United States every hour. A proponent of the highway's development, Capital Area Transportation Coalition, said that congestion along the I-35 corridor is costing businesses more than $194 million a year in higher operating costs and lost productivity.

Easy One-Pot Teriyaki Chicken and Rice

2 T. vegetable oil

1 pound boneless skinless chicken breasts, cut into 1" pieces, patted dry

1/4 t. salt

6 green onions, thinly sliced on the bias, greens and whites separated

1 medium bell pepper, cut into 1" pieces

2 1/4 cups Progresso chicken broth, from 32oz carton

3/4 cups La Choy teriyaki stir fry sauce and marinade, from 14 oz bottle

1 cup uncooked regular long grain white rice

1 cup fresh snow peas

In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 6 to 8 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in green onion whites and bell pepper. Cook 2 to 3 minutes or until softened.

Stir broth, teriyaki sauce and rice into chicken mixture in Dutch oven. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover, and cook 20 to 25 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center.

Remove from heat. Stir in snow peas; cover, and let stand 2 to 4 minutes to soften snow peas. Stir; top with green onion greens.

**

• Save some time by purchasing bagged snow peas. They are available in most grocery stores.
• Oil should be hot before adding chicken to avoid sticking.

Historically this date......

1860 – Abraham Lincoln, the former Illinois congressman defeated three other candidates for the U.S. presidency.

1935 – Parker Brothers acquires the forerunner patents for MONOPOLY from Elizabeth Magie.

..................as you can see I have a MONOPOLY board collection. My original was our family's with wooden 'hotels' and 'houses' and metal playing objects...

1944 – Plutonium is first produced at the Hanford Atomic Facility and subsequently used in the Fat Man atomic bomb dropped on Nagasaki, Japan.

And births this date include....

1854 – John Philip Sousa, American composer (d. 1932)

1946 – Sally Field, American actress

Last night on the local KOBI News Jack Church the meteorologist put up my photo of the morning red sky. He was very complimentary. 

All I know. Nuff said. Happy Hump Day. Ciao.

xo Sue Mom Bobo

On November 6th, National Nachos Day recognizes the snack favored at sporting events across the country. In their purest form, nachos are tortilla chips covered in nacho cheese or other melted cheese and served with salsa.

Where Nachos Began

First created sometime around 1943, the popular and loved nachos are of Mexican origin.  

History tells us that Ignacio “Nacho” Anaya created the original nachos in 1943. According to his son, his father was the maître d’ at the El Moderno Restaurant in Piedras Negras. One evening after the kitchen staff had left, a group of U.S. Army wives stationed at Fort Duncan in Eagle Pass came into the restaurant. After a long day of shopping, they were hungry and asked for a snack.

Anaya prepared some tostadas cut into triangles. After topping them with shredded cheese and sliced jalapenos, he heated the dish in the oven. They were such a hit with the Army wives that they named the snack “Nacho’s Special” before he could make another batch.

Word of the new creation quickly traveled. People from all over tried them, loved them, and over time, the name changed. Eventually, Nacho’s special became special nachos.

The original recipe is printed in the 1954 St. Anne’s Cookbook. 

The popularity of the new dish spread swiftly throughout Texas and the Southwest and has since gained millions of fans across America.

Nachos Today

We call nachos with an abundance of toppings loaded nachos, super nachos, or nachos supreme. Serve them as a snack, an appetizer, or even prepared with extra ingredients as a full meal.

Since the time of the original nachos, the toppings have expanded. Today we add beef, chicken, and seafood along with a variety of seasonings. This snack even satisfies the pickiest eater. Whether you’re a vegan to full-on carnivores, there’s a nachos recipe for you.

In restaurants across the country, nachos find their way onto the menus of other cuisines, too. Some restaurants substitute the chip with a potato base. Another option is to replace the toppings with ingredients from the culture. For example, to make Italian nachos top the chips with mozzarella cheese and Alfredo sauce. Asian nachos may include wasabi or curry. Each version of nachos brings its own unique flavor to the table.