Good 34º cloudy morning. I think there is snow on my mountain, didn't reach down here, but the clouds are covering it right now.
Yesterday we got rain on and off and about 1/4".
Last night's sunset....
Well, yesterday's Super Bowl................. YIPPPEEEEEEE!
Picture of the Day .... Snowman tree
Interesting about Mayonnaise....
Which came first, the mayo or the egg? Most assuredly it was the egg, since mayonnaise as we know it today did not appear until the 1800s. While some culinary historians observe that a mayonnaise-like mixture of olive oil and egg was consumed by ancient Egyptians and Romans, the mayonnaise that we know today—an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings—was developed by one of the great chefs of France. While stories of the provenance of almost any food will vary, the leading belief is that the concept for the original mayonnaise sauce was brought back to France in 1756 from Mahón, a city on Minorca in the Balearic Islands, off the northeast coast of Spain. What became one of the world’s favorite condiments was created for a victory banquet to celebrate the capture of Mahón by forces under Louis-François-Armand de Vignerot du Plessis, duc de Richelieu (1696-1788), a marshal of France and a grandnephew of Cardinal Richelieu.
It referred to a 1806 French sauce which was said by French sources to be corrupted from mahonnaise. It had been named in recognition of Mahon. The sauce was introduced either in commemoration of a navy victory, which was led by Armand de Vignerot du Plessis, duc de Richelieu (1696–1788), or because it was brought to France from there by him.
Commercial mayonnaise sold in jars originated in Philadelphia in 1907 when Amelia Schlorer decided to start selling her own mayonnaise recipe originally used in salads sold in the family grocery store. Mrs. Schlorer's mayonnaise was an instant success with local customers and eventually grew into the Schlorer Delicatessen Company. Around the same time in New York City, a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, featured his wife's homemade recipe in salads sold in their delicatessen. The condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and later was trademarked in 1926 as Hellmann's Blue Ribbon Mayonnaise. In the United States, mayonnaise sales are about $1.3 billion per year.
Hellmann's and Best Foods are brand names that are used for the same line of mayonnaise and other food products. The Hellmann's brand is sold in the United Kingdom, the United States east of the Rocky Mountains, Latin America, Europe, Australia, the Middle East, Canada, and South Africa. The Best Foods brand is sold in the United States west of the Rocky Mountains, and also in Asia, Australia, and New Zealand.
Hellmann's and Best Foods are marketed in a similar way. Their logos and web sites resemble one another, and they have the same English slogan: "Bring out the best".
Slow Cooker Taco Meat Loaf Stuffed Peppers
- 1½ cup salsa
- 1 lb. ground beef
- 4-5 bell peppers any colors (4 large sized or 5 medium)
- ½ cup diced white onion
- 1 large egg
- ¼ cup sour cream
- ¼ cup salsa
- 1.25 oz. taco seasoning mix (1 packet)
- 15 saltine crackers crushed
- ½ cup minute rice not cooked
- 1 cup shredded cheddar cheese add this on top at the end
Slow cooker size: 6 quart or larger
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Add the 1½ cups salsa to the slow cooker.
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Cut the tops off the peppers remove and discard the seeds. Don't throw away the tops, chop up the top of the pepper and add to the meat loaf filling. In a medium sized bowl add the meat, diced tops from the bell peppers, onion, egg, sour cream, salsa, taco seasoning mix, crushed saltine crackers and rice. With clean hands mix the meat loaf ingredients together until just combined, don't over mix.
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Stuff the peppers with the meat loaf mixture.
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Place the stuffed peppers on top of the salsa.
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Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
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After cooking time is done add a ¼ cup of cheese to each pepper. Add the lid back on the slow cooker and let the cheese melt, it will only take a few minutes.
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Serve and enjoy!
Special birthday today, Joe Kirk (LASD ret) is celebrating. HAPPY BIRTHDAY JOE!
Historically this date...........
1941 – The United Service Organization (USO) is created to entertain American troops
1974 – The Symbionese Liberation Army kidnaps Patty Hearst in Berkeley, California.
1999 – The New Carissa runs aground near Coos Bay, Oregon.
2004 – Facebook, a mainstream online social network is founded by Mark Zuckerberg.
And births this date include...
1918 – Ida Lupino, English film actress and director (d. 1995)
1936 – David Brenner, American comedian (d.2014)
1947 – Dan Quayle, 44th Vice President of the United States
1948 – Alice Cooper, American musician
1962 – Clint Black, American musician
1973 – Oscar de la Hoya, Mexican-American boxer
Yesterday my Kristen and grandson Jack went to Disneyland. It was NOT crowded.... duh, raining! Umbrella city.............
I had a comfy cat on my lap while I watched the Super Bowl....
All I know. Nuff said. Happy Monday. Ciao.
xo Sue Mom Bobo
Before the era of modern transportation, soup was a product of regionally available foods. For this reason, there are thousands of soup recipes available today.
Many soups also have medicinal purposes. What was once considered a wives’ tale, chicken soup now has the backing of the scientific community with helping relieve the symptoms of the common cold. Scientists believe that a bowl of the soup may reduce inflammation of the lungs. It is thought that chicken soup slows down the activity of white blood cells that can cause the inflammation.
HOW TO OBSERVE
From chowders and broths to creamy bisques, National Day Calendar found a few recipes to give a try on National Homemade Soup Day.
