Good 30º everything out there is frozen morning!
Yesterday the clouds and gloom and rain was predicted. Never got the rain, just the clouds and lots of wind....
We topped at 72º.
We topped at 72º.
Picture of the Day .... LOL
Interesting about Parmesan cheese....
Parmigiano-Reggiano is an Italian hard, granular cheese. The name "Parmesan" is often used generically for the same cheese made outside the traditional areas of production in Italy, although this is prohibited in trading in the European Economic Area under European law.
It is named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of the river Po), Italy. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", and European law classifies the name, as well as the translation "Parmesan", as a protected designation of origin.
It has been called the "King of Cheeses" and a "practically perfect food".
Parmigiano-Reggiano is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (which is made by keeping milk in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats (copper heats and cools quickly because it is an excellent conductor of heat).
Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added, and the temperature is raised to 91–95 °. Calf rennet is added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 131 ° with careful control by the cheese-maker. The curd is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There is 1100 L (291 US gallons or 250 imperial gallons) of milk per vat, producing two cheeses each. The curd making up each wheelat this point weighs around 45 kg (100 lb). The remaining whey in the vat was traditionally used to feed the pigs from which Prosciutto di Parma (cured Parma ham) was produced. The barns for these animals were usually just a few yards away from the cheese production rooms.
Sheet-Pan Teriyaki Chicken and Pineapple Stir-FryEasy stress-free, stir fry inspired dinner from Betty Crocker....
1/4 cup teriyaki sauce
1 T. honey
1 T. Sriracha sauce
3 boneless skinless chicken breasts, cut into 1 inch chunks
1 1/2 cups 1 inch cubes fresh pineapple
2 medium carrots, cut diagonally into 1/2" slices
1 medium red bell pepper, thinly sliced
1 t. sesame seed
3 green onions, thinly sliced
Heat oven to 500º. Spray 18x13" rimmed sheet pan with cooking spray.
In large bowl, beat teriyaki sauce, honey, and Sriracha sauce with whisk. Add chicken, pineapple, carrots, and bell pepper. Gently toss to coat. Arrange in single layer on sheet pan.
Bake 14-16 minutes or until chicken is no longer pink in center. Serve immediately, garnished with sesame seeds and onions.
**You can trim a whole pineapple and cut into cubes or you can buy precut fresh pineapple sold in produce section of most markets.
Steamed white or brown rice would go well with this recipe.
Historically this date.....
1992 – A 13 kilogram (est.) fragment of the Peekskill meteorite lands in the driveway of the Knapp residence in Peekskill, New York, destroying the family's 1980 Chevrolet Malibu
And births this date include....
... yes, born on his dad's birthday!
I got my Schwans order yesterday....
Shrimp and Broccoli Alfredo
Shrimp Spring Rolls with Sweet Thai Chili Sauce
Sweet and Sour Chicken with White Rice
Ham and Cheese Omelets
and........ yummmo... Pumpkin Cream Pie!
All I know. Nuff said. Happy Hump Day. Ciao.
xo Sue Mom Bobo