Good 36º foggy cloudy morning.
That fog yesterday hung around for a bit and then left. We had a few drops of rain.
Then there was all this "honking"... And there were geese on my barn roof!
Throw Back Thursday .... me hugging Sheriff Sherman Block....
Picture of the Day .... uh huh!
Interesting about St. Bernards ....
The St. Bernard or Saint Bernard is a breed of very large working dog from the western Alps in Italy and Switzerland. They were originally bred for rescue by the hospice of the Great St Bernard Pass on the Italian-Swiss border.
The hospice, built by and named after Italian monk Bernard of Menthon, acquired its first dogs between 1660 and 1670. The breed has become famous through tales of alpine rescues, as well as for its enormous size.
The St. Bernard is a giant dog. The weight of the breed is between 140 and 260 lbs or more, and the approximate height at the withers is 28 to 35 inches.
The coat can be either smooth or rough; the smooth coat being close and flat while the rough is dense, flat, and more profuse around the neck and legs. The color is typically a red shade with white, or a mahogany brindle with white. Black shading is usually found on the face and ears.
The tail is long and heavy, hanging low. Eyes are usually brown, but sometimes can be icy blue, and should have naturally tight lids, with haws only slightly visible.
The ancestors of the St. Bernard share a history with the Sennenhunds.
”The Entlebucher Mountain Dog is the smallest of the four Sennenhunds.” “All of the Sennenhund breeds are believed to be descended from large molossers brought to Switzerland by the Romans in the first century B.C.
The St. Bernard, also called Alpine Mountain Dogs or Alpine Cattle Dogs, are the large farm dogs of the farmers and dairymen of most notably the French Alps, livestock guardians, herding dogs, and draft dogs as well as hunting dogs, search and rescue dogs, and watchdogs.
From Mr. Food
Hey you, no peeking! There's a reason why we call this chicken casserole "Don't Peek" Chicken! It's 'cause the secret to this recipe, unlike other chicken dishes, is keeping the foil on tight; the foil ensures that all those yummy, classic chicken dinner flavors spread throughout the dish. So, resist the urge to glance in! You'll be thanking us later, for one of the best chicken recipes you've ever had!
- 1 cup uncooked long-grain rice
- 1 (10-3/4-ounce) can cream of mushroom soup
- 1 (10-3/4-ounce) can cream of celery soup
- 1 envelope onion soup mix (from a 2-ounce box)
- 1 soup can cold water
- 1 clove garlic, crushed
- 1 teaspoon chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 1 chicken (3-1/2 to 4 pounds), cut into 8 pieces
- Paprika for sprinkling
- Sprinkle with fresh chopped parsley before serving for an impressive finishing touch.
- This is great made ahead and rewarmed in the oven or microwave. For a different taste treat, why not try adding some carrot or celery chunks or using flavored rice? And remember, bottled garlic is a wonderful time-saver.
Special anniversary today, Dave (LASD ret) and Pam Clark are celebrating their 38th. HAPPY ANNIVERSARY KIDS!!
Historically this date......
And births this date include....
"I saw momma kissing Santa Claus..."
1951 – Crystal Gayle, American singer
1955 – J. K. Simmons, American actor
All I know. Nuff said. Happy TBT. Ciao.
xo Sue Mom Bobo