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Wednesday, November 13, 2019

Gloom ~ Picture of the Day ~ Hostess Brand ~ Irish Potato Soup ~ National Indian Pudding Day

Good 35º slightly foggy morning. 

Yesterday started out gloomy and finally we got wind and the sun came through the clouds. We topped at 73º. 

Kristen said it was foggy down in the San Gabriel Valley area. 

Picture of the Day

Would LOVE to see a picture of the purse-snatcher when he opened it!


Hostess brand was founded in 1925 when Continental Baking Co. purchased Taggart bakery, the makers of Wonder Bread. Beginning in 1930 other products began to emerge including Twinkies, Sno Balls, Ding Dongs and Ho Hos.
As the popularity of sugar based food decreased, the company struggled with rising labor and commodity costs. It filed for bankruptcy for the first time in 2004.
In 2009, it came out of bankruptcy under the name Hostess Brands and attempted to introduce lower calorie products. But overburdened in debt with being a heavily unionized company with very high labor costs, the company again filed for bankruptcy in November 2012 and began suspending operations at all plants.
Hostess was purchased out of bankruptcy by Apollo Global Management and Metropoulos & Co (
for $410 million and Twinkies returned to U.S. shelves on July 15, 2013.

From Mr. Food......
Irish Potato Soup

Irish Potato Soup is a traditional favorite that never goes out of style. Enjoy its goodness around St. Patrick's Day or any time.


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 6 potatoes, peeled and diced
  • 2 (10-1/2-ounce) cans condensed chicken broth
  • 2 cups plus 3 tablespoons water, divided
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch

  1. In a soup pot, melt butter over medium heat and saute onion and celery 3 to 4 minutes, or until tender. 
  2. Add potatoes, broth, 2 cups water, Worcestershire sauce, thyme, and pepper; mix well. Bring to a boil over medium-high heat then reduce heat to low and simmer 35 minutes. 
  3. In a small bowl, combine remaining 3 tablespoons water and cornstarch; stir into soup and cook until thickened.
****If you'd like, top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.

Historically this date...

1956 – The United States Supreme Court declares Alabama laws requiring segregated buses illegal, thus ending the Montgomery Bus Boycott.

1982 – The Vietnam Veterans Memorial is dedicated in Washington, D.C. after a march to its site by thousands of Vietnam War veterans.

1985 – The volcano Nevado del Ruiz erupts and melts a glacier, causing a lahar (volcanic mudslide) that buries Armero, Colombia, killing approximately 23,000 people.
 Holy cow!!!!

And births this date include....
1850 – Robert Louis Stevenson, Scottish writer (d. 1894)

1917 – Robert Sterling, American actor (d. 2006)
(Played on Topper with his wife Ann Jefferies)

1924 – Linda Christian, Mexican-born actress (d.2011)
1932 – Richard Mulligan, American actor (d. 2000)

1941 – Dack Rambo, American actor (d. 1994)

1941- Dirk Rambo, American actor (d. 1967)
Dirk died from burns in an automobile accident and Dack died from AIDS.

1947 – Joe Mantegna, American actor

1954 – Chris Noth, American actor

1955 – Whoopi Goldberg, American actress, comedienne, and singer

Gag Gag Gag....  Rude and DISGUSTING! Three quick marriages and a drug addict early on!

1967 – Jimmy Kimmel, American comedian and talk-show host

All I know. Nuff said. Happy Hump Day. Ciao.
xo Sue Mom Bobo

National Indian Pudding Day recognizes a cold-weather classic. On November 13th each year, serve up this traditional New England dessert that’s sure to wow.  
In the seventeenth century, English colonists brought hasty pudding to North America, transforming it. Although they initially made the pudding with wheat, due to a shortage of grain, the colonists eventually cornmeal. Since the colonists had learned to cultivate maize (corn) from the indigenous peoples, the crop was readily available. The colonists derived the name for Indian pudding from their name for cornmeal, Indian meal. They also replaced the water with milk. For added flavor, cooks add either molasses or maple syrup. Other ingredients they added include cinnamon, ground ginger, butter, eggs, raisins, and nuts.
They then slowly baked the Indian pudding for several hours. Baking transforms the pudding’s texture from the original porridge-like quality of hasty pudding to a much smoother quality which is more typical of custard.
  • Before 1900, most American cookbooks included a recipe for Indian pudding.
  • By the 20th-century, commercial puddings with an industrially perfect creamy consistency replaced the popularity of Indian pudding.
  • The long cooking time required for Indian pudding did not appeal to 20th century home cooks.
  • However, during the autumn holidays, Indian pudding some restaurants serve the dish due to its fall traditions.
  • Vanilla ice cream or whipped cream pair nicely with Indian pudding.


While Indian pudding may take a long time to cook, it’s worth the wait. Try making some Indian pudding using this  Slow Cooker Indian Pudding Recipe.