10-16 ~ Yesterday ~ Picture of the Day ~ Largest Frog ~ Fancy Schmancy Tuna Melts ~ Scott Edson ~ National Liqueur Day

Good 39º super cloudy morning. Rain predicted for today through end of week. 

10-16 police code for 'pick up prisoner'

Picture of the Day .... OH MY!

Interesting about the largest frog...

The goliath frog otherwise known as goliath bullfrog or giant slippery frog (Conraua goliath) is the largest living frog on Earth. Specimens can grow up to 12.6 inches in length from snout to vent, and weigh up to 7.17 lb. This species has a relatively small habitat range in Cameroon and Equatorial Guinea. Its numbers are dwindling due to habitat destruction and its collection for food and the pet trade.

In a sample of 15 individuals, weights ranged between 1.32 and 7.17 lb, and snout-vent lengths were between 6.7 and 12.6 inches. Their eyes can be nearly 1.0 inch in diameter.  Goliath frog eggs and tadpoles are about the same size as other frogs despite their very large adult form.

A lateral fold extends from the eye to the posterior portion of the tympanum. Toes are fully webbed, with large interdigital membranes extending down to the toe tips. The second toe is the longest. The skin on the dorsum and on top of the limbs is granular. Dorsal coloration is green sienna, while the abdomen and ventral part of the limbs are yellow/orange. They have acute hearing, but no vocal sac, and also lack nuptial pads.

A nuptial pad (also known as thumb pad, or nuptial excrescence) is a secondary sex characteristic present on some mature male frogs and salamanders. They can also be used in male-male combat in some species.

From Mr. Food....

"Oh my, you're so fancy!" That's the reaction you'll get when you put a plate of these Fancy Schmancy Tuna Melts out. It's warm, dressed up tuna with a double dose of melted cheese on a "not your everyday" type bread. These yummy melts are sure to please even the toughest critics!

• 1 (12-ounce) can tuna, drained and flaked
• 1/2 cup mayonnaise
• 1 rib celery, sliced
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 4 slices rye or pumpernickel bread
• 4 slices mozzarella cheese
• 4 slices Cheddar cheese

 

1. Preheat oven to 375º. Coat a 10- x 15-inch baking sheet with cooking spray.
2. In a medium bowl, combine tuna, mayonnaise, celery, onion powder, and pepper; mix well. Spread equal amounts of the mixture on each slice of bread and top each with a slice of mozzarella then a slice of Cheddar cheese.
3. Place on prepared baking sheet and bake 10 minutes, or until cheese is melted. Serve immediately.

Special birthday today, one of "our kids" from way back when Jerry worked at Temple Station, Scott Edson (LASD ret). HAPPY BIRTHDAY SCOTTIE WADDIE DO DA!

Historically this date.......

1923 – The Walt Disney Company is founded by Walt Disney and his brother, Roy Disney.

1962 – Cuban Missile Crisis between the United States, and Cuba and the USSR, begins.

2006 – Hawaii Earthquake: A magnitude 6.7 earthquake rocks Hawaii, causing property damage, injuries, landslides, power outages, and the closure of Honolulu International Airport.

And births this date include....

1535 – Niwa Nagahide, Japanese warlord (d. 1585)

....Hmmm... thought he made seat covers!

1758 – Noah Webster, American lexicographer (d. 1843)

...our dictionary hero!

1885 – Alfred Braunschweiger, German diver and Olympic medalist.  (d. 1952)

... you mean he didn't make liver sausage???

1946 – Suzanne Somers, American actress

1958 – Tim Robbins, American actor, director, and writer.

All I know. Nuff said. Happy Hump Day. Ciao.

xo Sue Mom Bobo 

National Liqueur Day on October 16th annually celebrates the myriad classes and flavors of liqueur.

The word liqueur comes from the Latin liquifacere, which means to liquefy. A liqueur is an alcoholic beverage made from a distilled spirit. Distillers flavor the spirit with fruit, cream, herbs, spices, flowers, or nuts. Next, they bottle it with added sugar or other sweeteners. While liqueurs are typically considerably sweet, distillers do not usually age their product long. They do, however, allow a resting period during production, which allows the flavors to marry.

With the broad selection of spirits available in seasonal, fragrant, and often curious flavors (vodkas and rums in particular), there is often confusion of liqueurs and liquors. In the United States and Canada, spirits are frequently called liquor.  The most reliable rule of thumb to follow suggests that liqueurs comprise a sweeter, syrupy consistency, while liquors do not.  Most of the liqueurs have a lower alcohol content than spirits. However, some do contain as much as 55% ABV.

In parts of the United States, liqueurs may also be called cordials or schnapps.

Historically, liqueurs descend from herbal medicines prepared by monks in Italy as early as the 13th century.  These often bitter herbs were steeped and sweetened with sugar to make them more palatable to the monks’ ailing patients. The curative’s potency received a restful boost from its alcohol content as well.