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Thursday, June 11, 2020

Yesterday ~ Picture of the Day ~ In-N-Out Burgers ~ Quick-as-a Wink Pasta ~ National Corn on the Cob Day 

Good 56º cloudy morning. 

Clear and sunny yesterday. This was at 9am and you can see the moon up there....... 

Then later the winds came up and the clouds moved back in. We heated to 86º. 

A year ago we warmed to 103º!

Picture of the Day ... Ok, I wonder who thought up these street names! 

Interesting about another iconic California eatery....


In-N-Out Burger, Baldwin Park 

In-N-Out Burger may have spread eastward to 
Nevada, Arizona, Utah, and Texas — 
and north to Oregon — but to many locals 
and tourists alike, the drive-thru burger 
chain is a California icon. Its founders, 
Harry and Esther Snyder, started with 
a single burger stand in Baldwin Park in 1948 — 
drive-thru stand, not a walk-up. Not only 
that, but In-N-Out’s first location introduced 
the two-way speaker system that allowed 
drivers to order without ever leaving their 
cars, pioneering technology that was to 
become the industry standard that we still 
see today. Although the In-N-Out #1 was 
demolished when the 10 Freeway sliced its 
way through the San Gabriel Valley, you can 
visit a replica of the burger stand at 
13752 Francisquito Avenue in Baldwin Park. 
It’s open to visitors Thursday through Sunday 
between 11:00 a.m. to 2:00 p.m.



Harry Snyder introduces California's first
drive-thru hamburger stand in a space barely
10 square feet at Francisquito and Garvey in 
Baldwin Park. Every day before dawn, Harry 
visits the meat and produce markets to pick 
out fresh ingredients, which he prepares by hand. 
Meanwhile, his wife Esther diligently takes care of 
all the accounting for the new restaurant at their 
home right around the corner.

While you’re at it, cross under the 10 to grab a 
Double-Double and some fries “Animal Style” 
at a functional In-N-Out store (13850 Francisquito Avenue). 
Next door, you can also pick up some 
branded swag at the In-N-Out Company Store 
(13800 Francisquito Avenue). They’re both 
part of the same campus as In-N-Out University, 
where new employees are trained — 
so keep your eye out for the chain’s current 
owner Lynsi Torres, the original founders’ 
granddaughter, who’s been at the helm since 2010.   

Where we lived in Temple City we had one close on Lower 
Azusa Road. Kristen worked there when she was in high school.....

Now there are 5 In-N-Outs in that area... 
Rosemead Blvd in Rosemead, Santa Anita in Arcadia, Foothill Blvd in Pasadena, and Atlantic Blvd in Alhambra. 



The first Animal Style burger is created in response to customer requests. To prepare your burger Animal Style, we mustard-cook the beef patty and add your choice of hand-leafed lettuce and tomato, plus we add pickle, extra spread and grilled onions.

If you want to read more about In-N-Out, go here:

From Mr. Food
If you've got a hungry family, but not a whole lot of time, then this Quick-as-a-Wink Pasta recipe is just what you need. In about 15 minutes you can whip up this flavorful dish that's loaded with sausage, peppers, and onions. Just wait till you take your first bite!


  • 1 pound Italian-style turkey sausage, casing removed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 (14-1/2-ounce) cans diced tomatoes with basil and oregano, undrained
  • 8 ounces mushrooms, sliced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound rotini, twists, or spiral pasta
  • 1/2 cup shredded mozzarella cheese


  1. In a large skillet over medium-high heat, cook the sausage, onion, bell pepper, and garlic until no pink remains in the sausage. Reduce heat to low and add tomatoes, mushrooms, Italian seasoning, salt, and pepper; simmer 10 minutes, or until thoroughly heated.
  2. Meanwhile, prepare pasta according to package directions; drain, rinse, and drain again. Place pasta on a large serving platter.
  3. Spoon sausage mixture over pasta and top with mozzarella cheese. Serve immediately.


Historically this date.....

1944 – USS Missouri (BB-63) the last battleship built by the United States Navy and future site of the signing of the Japanese Instrument of Surrender, is commissioned.
I was born the day the "surrender" with Japan was signed aboard. My Brian served as a Marine in the Gulf War aboard the Missouri!

1955 – Eighty-three are killed and at least 100 are injured after an Austin-Healey and a Mercedes-Benz collide at the 24 Hours of Le Mans, the deadliest ever accident in motorsports.

1962 – Frank MorrisJohn Anglin and Clarence Anglin allegedly become the only prisoners to escape from the prison on Alcatraz Island.

1970 – After being appointed on May 15Anna Mae Hays and Elizabeth P. Hoisington officially receive their ranks as U.S. Army Generals, becoming the first females to do so.

And births this date include....
1933 – Gene Wilder, American actor (d. 2016)

1936 – Chad Everett, American actor (d.2012)

1945 – Adrienne Barbeau, American actress
.....I delivered a package to her back in the '70's, when I worked for UPS. She was a real beauty in person, even with no makeup!

1956 – Joe Montana. American football player

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

June 11 of each year is the day to celebrate National Corn on the Cob Day.  Fresh corn on the cob is a summertime treat that people from all corners of the United States look forward to as we start the picnic season.
Corn on the cob is also known in different regions as pole corn, cornstick, sweet pole, butter-pop or long maize.   It is a sweet corn that is picked when the kernels are still tender when it’s in its milk stage.
Boiling, steaming, roasting or grilling are the most common ways of preparing corn on the cob.   If it is grilled or oven roasted, the corn is usually left in its husk during the cooking process.
Proper dinner etiquette for eating corn says it is appropriate to hold the cob at each end with your fingers.
** If you cook corn too long in boiling water it gets mushy, even if you cook it a short time! I always bring the water to a rolling boil, set the pot aside, add in some vinegar (about 1/4 cup) and add the corn and let it sit until hot and serve it. The vinegar doesn't add any taste but it keeps the corn crunchy.