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Sunday, August 18, 2019

Clear/Heat ~ Julie Moran ~ Picture of the Day ~ Wild Turkeys ~ Number One Song The Day You Were Born ~ Were You Born On A Full Moon? ~ Lighthouse Tortellini Salad ~ Ginny & Merill Felker~ National Fajita Day

Good 50º clear sunny morning. 
Yesterday, again, typical August... clear, sunny, and heated to 93º. 
Friday I stopped in at Main Building Supply (Ace) in Rogue River to congratulate Julie Moran for her 25 year anniversary working there.
Picture of the Day .... shared by Dave Clark (LASD ret)... when it's too hot....  smart birds!
Here, when it's too hot the wild turkeys are in the shade where the water tubs are and they stand in the water! Like these.... standing in a birdbath!
In the winter it's the opposite... when it's raining/snowing they stand on my patio.

This one's a fun keeper.  It plays the song that was
Number One on the day you were born. And, if there
is a video available with the artist, it will play it for you.
This is really a fun site. Enjoy the show.
My song is On The Atchinson, Topeka, and Santa Fe ... by Johnny Mercer and the Pied Pipers.
Jerry's song is Only Forever by Bing Cosby.
Kristen's is To Sir With Love by Lulu.
Brian's is One Bad Apple by The Osmonds.
Find yours!

Also.... were you born on a full moon?

Go here and then on the right click on "Born on a full moon?"
I was born on a "waning crescent" moon...
From Mr. Food............
Lighthouse Tortellini Salad....

Here's a pasta dish that doesn't need a beacon to attract attention. Our Lighthouse Tortellini Salad is fresh, easy, and perfect for warm weather picnics by the sea (or lake!). We just love how all the ingredients come together to make it taste so creamy and flavorful.


  • 2 (9-ounce) packages cheese tortellini
  • 1 (8-ounce) package imitation crabmeat, flaked
  • 1/4 cup chopped roasted peppers, drained on paper towels
  • 3/4 cup peppercorn ranch dressing
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 2 tablespoons Parmesan cheese

  1. Cook tortellini according to package directions; drain, rinse, and drain again; set aside to cool.
  2. In a large bowl, combine remaining ingredients; add tortellini and mix well. Cover and chill at least 2 hours before serving.

If you prefer, you can drain and flake two 6-ounce cans of lump crabmeat and use that instead of imitation crabmeat.
Special anniversary today.... friends from way back in California and  were members of our California LE Motorcycle Club, the Chiorboys. We had lots of fun rides... We rode Jerry's Fat Boy..
Here is the site for the original Choirboys...
Here is the Arizona Choirboys site...
Happy 63rd Anniversary Ginny and Merill Felker!!

Historically this date......
1917 – A Great Fire in ThessalonikiGreece destroys 32% of the city leaving 70,000 individuals homeless.

1965 – Vietnam WarOperation Starlite begins – United States Marines destroy a Viet Cong stronghold on the Van Tuong peninsula in the first major American ground battle of the war.

1983 – Hurricane Alicia hits the Texas coast, killing 22 people and causing over USD $1 billion in damage (1983 dollars).

And births this date include....
1587 – Virginia Dare, first English child born in North America (unk where/when she died)

1904 – Max Factor, Polish-born cosmetics entrepreneur (d. 1996)

1936 – Robert Redford, American actor...
Another strange addition to the Hollywood mass... he's a Republican and Trump supporter!

1952 – Patrick Swayze, American actor (d. 2009)
All I know. Nuff said. Happy Sunday. Ciao.
xo Sue Mom Bobo

On August 18, National Fajita Day recognizes the sizzling deliciousness of the savory Tex-Mex flavor found in fajitas.
In the early 1930s, Mexican vaqueros in Southwest Texas developed what we’ve grown to love all over the United States. Using throwaway cuts of beef, they developed the fajita. It wasn’t long before they became a staple in the region. These cowboys cooked the steak over an open fire or grill. Once cooked, they served it with flour or corn tortillas. Fresh Pico de gallo, guacamole and southwestern spices elevated the fajita. Soon the convenient meal for hardworking cowboys made an introduction to new audiences. The fajita became a destination food in the culinary world.
As their popularity grew, fajitas added a colorful flair to Tex-Mex menus. Sizzling platters full of bright peppers, onions and a mouthwatering aroma delighted patrons. Menu choices beyond tender steak broadened the fajita spectrum. Sweet shrimp, lean chicken or pork with freshly made tortillas arrived at tables with fanfare. By the 1980s, most Mexican restaurants in the United States served fajitas. In the modern culinary kitchen, lime, cilantro and a plethora of vegetables find their way into a fajita, too. Add to that the perfect seasonings and mouths really begin to water!
Grilling with mesquite adds a smoky flavor and bacon adds crunch. Of course, who could forget the cheese? With their festive presentations, fajitas continue to be enjoyed today. The fajita has come a long way from skirt steak trimmings!


On the Border LOGOIn 2016, on the Border Mexican Grill & Cantina founded National Fajita Day to celebrate the sizzling Tex-Mex flavor of the fajita!
The Registrar at National Day Calendar proclaimed National Fajita Day in July of 2016 to be observed on August 18th annually.

OTBfajitas - chicken
About On The Border
On The Border Mexican Grill & Cantina is the world’s largest Mexican casual dining brand, offering an extensive menu 08 Fall of great-tasting, classic and contemporary Mexican food, like sizzling mesquite-grilled fajitas, and Margaritas as big and bold as the border itself. On The Border is owned by Border Holdings, LLC, with more than 150 restaurants in 34 states, Puerto Rico, Asia, and the Middle East. Follow and ‘like’ On The Border on Facebook at and @ontheborder on Twitter. For more information, visit