Good 30º cloudy morning.
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
- 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.
- In a medium bowl, combine prepared potatoes and chorizo.
- In another medium bowl, whisk together eggs and half-and-half. Add cheese; mix well.
- 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............
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....
1922 – Cyd Charisse, American actress and dancer (d. 2008)
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