Good 55º clear sunny morning.
Yesterday was warm and sunny and we topped at 94º !!!
I mowed the front lawn. Getting the hang of the riding mower again, since this is only the second time I have used it in YEARS since Mike has done all my yard work for a long time. I hope he's back up and normal soon. The bullet wounds are still healing. Only been 3 months since he was shot 5 times. He amazes me.
Picture of the Day ... wildlife photographer.... LOL
Interesting about olives.......
Fossil evidence indicates the olive tree had its origins some 20–40 million years ago in the Oligocene, in what is now corresponding to Italy and the eastern Mediterranean Basin. The olive plant later was first cultivated some 7,000 years ago in Mediterranean regions.
The edible olive seems to have coexisted with humans for about 5,000 to 6,000 years, going back to the early Bronze Age(3150 to 1200 BC). Its origin can be traced to the Levant based on written tablets, olive pits, and wood fragments found in ancient tombs.
The olive tree on the island of Brijuni (Brioni), Istria in Croatia, has a radiocarbon dating age of about 1,600 years. It still gives fruit about 66 lb per year, which is made into olive oil.
An olive tree in west Athens, named "Plato's Olive Tree", is thought to be a remnant of the grove where Plato's Academy was situated, making it an estimated 2,400 years old. The tree comprised a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to uproot it. Following that, the trunk was preserved and displayed in the nearby Agricultural University of Athens.
In 2013, it was reported that the remaining part of the trunk was uprooted and stolen, allegedly to serve as firewood. A supposedly older tree, the "Peisistratos Tree", is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove that was planted by Athenian tyrant Peisistratos in the sixth century BC. Numerous ancient olive trees also exist near Pelion in Greece. The age of an olive tree in Crete, the Finix Olive, is claimed to be over 2,000 years old. This estimate is based on archaeological evidence around the tree.
The olive tree of Vouves, also in Crete, has an age estimated between 2000 and 4000 years.
Chicken-Bacon-Ranch Crescent Roll-Ups
This 5-ingredient meal is a guaranteed hit with the whole family. A side of ranch dressing makes these crescent-wrapped bacon chicken roll-ups a quick and tasty weeknight meal.
1 can (8oz) Pillsbury refrigerated crescent rolls
8 frozen breaded chicken strips (from 25oz bag)
8 slices precooked bacon
4 slices Cheddar cheese (from 8oz pkg), each cut into 4 strips
1/2 cup ranch dressing
Heat oven to 375º. Line large cookie sheet with cooking parchment paper. Separate dough into 8 triangles. Place 1 chicken strip on wide end of each triangle; fold 1 slice of bacon in half, placing on top of chicken strip, and add 2 strips of cheese on top of bacon.
Roll up each crescent, ending at the tip of the triangle. Place cheese side up on cookie sheet.
Bake 17-21 minutes, or until deep golden brown and chicken is heated through. Serve warm with ranch dressing.
Historically this date.......
1812 – War of 1812: The U.S. President James Madison asks the Congress to declare war on the United Kingdom.
1813 – James Lawrence, the mortally-wounded commander of the USS Chesapeake, gives his final order: "Don't give up the ship!"1974 – The Heimlich maneuver for rescuing choking victims is published in the journal Emergency Medicine.
2009 – General Motors files for Chapter 11 bankruptcy. It is the fourth largest United States bankruptcy in history.
And births this date include...
1926 – Marilyn Monroe, American model, actress, singer, and producer (d. 1962)
1973 – Heidi Klum, German model, actress, fashion designer, and producer
By early evening the clouds moved in and there was "a possibility of thunder storms". Fortunately we didn't have any!
All I know. Nuff said. Happy Saturday. Ciao.
xo Sue Mom Bobo
**In El Sereno we had olive trees... a couple on the parkway that I used to climb and one on the side of the house and one in the backyard. They were green olives.
Daddy would pick the olives when ripe and then, because they are extremely bitter and non palatable at that stage, he'd soak them in a stoneware crock with a water/lye bath. Then he'd rinse them well and soak them in a brine for a couple of weeks and then can them. They still had the pit in them. Gosh they were GOOD!!!