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Friday, May 14, 2021

Weather ~ Picture of the Day ~ Shoe Spats ~ Lemon MeringueCookies ~ National Buttermilk Biscuit Day


Good 49º clear sunny morning. 
Yesterday we topped at 94º.
Picture of the Day ... due to the chair leg and this guy's posture, it looks like he's wearing high heels! Stuck out tongue winking eye

Interesting about spats.....

Spats, a shortening of spatterdashes, or spatter guards are a type of classic footwear accessory for outdoor wear, covering the instep and the ankle. They were worn by men and, less commonly, by women in the late 19th and early 20th centuries.
Made of white cloth, grey or brown felt material, spats buttoned around the ankle. Their intended practical purpose was to protect shoes and socks from mud or rain, but also served as a feature of stylish dress in accordance with the fashions of the period.

Spats began falling out of frequent use during the 1920s. The Associated Press observed in 1936 that "in recent years well-dressed men have been discarding spats because they have become the property of the rank and file." A revival of high-top shoes with cloth uppers was forecast to replace them.
More Info:
 From Mr. Food

With their sunny yellow appearance, these Lemon Meringue Cookies are sure to brighten up anyone's day. Plus, they feature the yummy flavors of one of your favorite desserts: Lemon Meringue Pie!


  • 1 (15-ounce) package refrigerated folded ready-to-use pie crusts (2 crusts)
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1/3 cup lemon curd (see Note)


  1. Preheat oven to 450º. Coat 2 baking sheets with cooking spray.
  2. Unfold pie crusts onto a lightly floured surface. Using a 3-inch round cookie cutter, cut 9 to 10 circles from each crust. Place dough circles on baking sheets.
  3. Bake 7 to 9 minutes, or until golden. Remove to a wire rack to cool completely.
  4. In a medium bowl, combine cream cheese and sugar; mix well. Spread evenly over cookies, leaving a small untopped border around edges. Spread lemon curd evenly over cream cheese layer and serve, or cover and chill until ready to serve.


Not sure where to find lemon curd in your supermarket? Check the jam and jellies section of your supermarket!
Historically this date.....
1939 – Lina Medina becomes the youngest confirmed mother in medical history at the age of five. SO bizarre!

1948 – Israel is declared to be an independent state and a provisional government is established. Immediately after the declaration, Israel is attacked by the neighboring Arab states, triggering the 1948 Arab-Israeli War.

1961 – American civil rights movement: The Freedom Riders bus is fire-bombed near Anniston, Alabama, and the civil rights protesters are beaten by an angry mob.

1973 – Skylab, the United States' first space station, is launched.

And births this date include...
1936 – Bobby Darin, American singer-songwriter and actor (d. 1973) 

1944 – George Lucas, American director

1984 – Mark Zuckerberg, American computer programmer and internet entrepreneur, co-founder of Facebook
All I know. Nuff said. Have a good Friday. Ciao.
xo Sue Mom Bobo

May 14th ushers in National Buttermilk Biscuit Day to celebrate this high-rising breakfast staple.
Biscuits are made using baking powder or baking soda as a leavening agent rather than yeast.  A typical buttermilk biscuit recipe contains flour, baking powder, baking soda, salt, butter, and buttermilk.  They are often referred to as a “quick bread,” indicating they do not need time to rise before baking. While being made, the dough is beaten and folded to incorporate air, which expands while baking, causing the biscuit to rise.
Before the American Civil War, biscuits emerged as an inexpensive addition to meals. This sturdier bread product soon became popular as people realized it absorbed the gravy on their plate better than plain bread. Soon a new family favorite, biscuits and gravy, was created.
Alexander P. Ashbourne patented the first biscuit cutter in 1875.
Supermarkets offer canned biscuits that are refrigerated until ready to be baked. In 1931, Ballard and Ballard patented these refrigerator biscuits.
Biscuits have been a staple of the Southern United States cuisine for many years and are often made with buttermilk.  Traditionally served as a side dish with butter, they are also served at breakfast with molasses, light sugarcane syrup, maple syrup, sorghum syrup, honey, jam or jelly, or as a breakfast sandwich.


Share your favorite recipes and biscuit combinations. Aside from biscuits and gravy, give these biscuit ideas a try:
  • Make biscuit breakfast sandwiches with eggs and cheese.
  • Serve biscuits with your favorite soup. It’s better than dumplings!
  • Use biscuit dough to make pizza crust. Partially bake the dough before adding toppings.
  • Warm biscuits with butter and jelly satisfy every time.
  • Serve biscuits with pork chops, pork loins, or pulled pork.
  • BBQ and biscuits hit the spot, too. They soak up the juices quite well.
  • Whenever you have fresh fish, serve homemade biscuits. Catfish and biscuits are particularly delicious.
  • Who likes tomato sandwiches during the summer? When fresh tomatoes ripen on the vine, slice them up while they’re warm. Add a little bit of mayonnaise and sprinkle of salt and sandwich them between two warm biscuits.
  • Don’t forget dessert. Biscuits make an excellent base for strawberry shortcake. Just add a little sugar to your dough to sweeten it. You’ll make up the rest of the sweetness with the strawberries and whipped cream.
If you’re looking for a recipe, try the one of the recipes below.