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Wednesday, August 24, 2022

Weather ~ Picture of the Day ~ Deviled Eggs History ~ Veggie Dip ~ Trish Bowler ~ National Waffle Day


  

Good 55º clear sky morning.
 
 
Yesterday we had a few clouds.... and then they all left and we topped at 99º.
 

 
Picture of the Day....crazy mailbox! 😲
 

 
Interesting about deviled eggs history.........
 

Deviled eggs (also known as stuffed eggsRussian eggs, or dressed eggs) are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dishappetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and North America.
 

The word deviled, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Similar uses of "devil" for spiced foods include deviled ham and fra diavolo sauce (from the Italian word for devil).

 

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" are used instead, due to a word taboo against mentioning the Devil in certain denominations of Christianity.

 

The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts. Serving eggs while entertaining guests was so common for wealthy Romans, they even had a saying for it, “ab ova usque ad mala”, meaning “from eggs to apples”, or from the beginning of a meal to the end. 

 

Recipes for hard-boiled eggs stuffed with herbs, cheese and raisins can be found in the cookery texts of medieval European cuisine.

 

The earliest known recipe for stuffed eggs, and the one that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century. According to the English translation of a recipe found in an unnamed 13th century Andalusian cookbook, boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt. The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper. 

 

The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a local news publication in Montgomery, Alabama, in 1877.  The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook named The Boston Cooking School Cook Book by Fannie Farmer.

 

Cooled hard-boiled eggs are peeled and halved lengthwise, with the yolks then removed. (They can be cut crosswise for more filling). The yolk is then mashed and mixed with a variety of other ingredients. These usually incorporate a fat-based product (such as butter, heavy cream, or mayonnaise) with spicy and/or piquant ingredients to contrast taste (and, sometimes, texture). One recipe has the yolks mashed with mayonnaise, dijon mustard, vinegar, pickle relish and salt and pepper. The yolk mixture is then scooped into each egg "cup" formed by the firm egg whites.

 

Ingredient choices vary widely and there is no "set" standard recipe. Although mayonnaise is most common, some recipes use butter, and sweet pickle relish sometimes replaces the sour pickles.

 

In the United States, deviled eggs are a common dish that are typically served as hors d'oeuvres or appetizers during gatherings and parties. The eggs are boiled, cooled, shelled, and then sliced in half. The yolk is then removed and mixed with other ingredients, such as mayonnaise, mustard, vinegar, pickle relish, and other spices and herbs. It is then blended into a smooth paste which is used to fill the hollowed-out egg whites. They are generally served cold and are often dusted with paprika. The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a news publication in Montgomery, Alabama, in 1877.  The first known recipe to use mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook named The Boston Cooking School Cookbook by Fannie Farmer. In this early recipe, the mayonnaise was recommended as a binding agent for the yolk mixture.  Deviled eggs have been a popular dish in the United States dating as far back as the 1920s. In 1923, Wanda Barton suggested in her newspaper column, “Home-Making Helps”, to save egg cartons because “they are fine for carrying boiled or deviled eggs.”  By the 1940s, deviled eggs had become a staple food at picnics, parties and gatherings in the United States.  According to an online survey commissioned by McCormick in 2019, nearly 61 percent of Americans planned to make and/or eat deviled eggs during Easter Sunday of that same year. 

 

In many European countries, especially Belgium, France, the Netherlands and Germany, a variation is served known as "Russian eggs". This consists of eggs cut in half, served with vegetable macédoine and garnished with mayonnaise, parsley and tomato. Contrary to what the name might suggest, the dish does not originate in Russia; its name derives from the fact that the eggs are served on a bed of macédoine, which is sometimes called "Russian salad".

 

In France, the dish is called œuf mimosa ("mimosa egg", named after the appearance of the mimosa tree); in Hungarytöltött tojás ("stuffed egg") or kaszinótojás ("casino egg"); in Romaniaouă umplute ("stuffed eggs"); in Polandjajka faszerowane ("stuffed eggs"); in the Netherlands gevuld ei ("stuffed egg"); in Sweden fyllda ägg ("stuffed eggs"); on the island of Malta bajd mimli ("stuffed eggs"). In parts of South America, it is called huevos a la peruana ("Peruvian eggs").

 

In Sweden, the deviled egg (Fyllda Ägghalvor) is a traditional dish for the Easter Smörgåsbord, where the yolk is mixed with caviarcream or sour cream, optionally chopped red onion, and decorated with chopped chives or dill, perhaps with a piece of anchovy or pickled herring. In French cuisine, the other ingredients are most likely to be pepper and parsley. In Hungarian cuisine, the yolks are mashed and mixed with white bread soaked in milk, mustard and parsley, often served as an appetizer with mayonnaise, or as a main course baked in the oven with Hungarian sour cream topping and served with French fries. Other common flavorings of the yolks in German cuisine are anchovy, cheese and caper.

 

 

 
From Mr. Food
 

Break out the fresh veggies and pita chips, 'cause once you set out a bowl of "My Aunt's Veggie Dip" they're gonna want to dig in. P.S. This easy dip recipe is famous for disappearing in a flash!

 

  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup ranch dressing
  • 2 cups fresh or frozen corn (thawed if frozen)
  • 1/2 red bell pepper, diced
  • 3 scallions, sliced
  • 1 (2-1/4-ounce) can sliced black olives, drained, coarsely chopped
  • 1/4 teaspoon cayenne pepper
  1. In a large bowl, mix cream cheese and ranch dressing. Stir in remaining ingredients; mix well.
  2. Spoon into a serving bowl, cover, and refrigerate 1 hour, or until ready to serve.

 

***This veggie dip recipe has been passed down for generations and we're so excited to share it with you! Serve with pita chips or fresh veggies.
 
 
 
Historically this date........
1814 – British troops invade Washington, D.C. and during the Burning of Washington the White House is set ablaze, though not burned to the ground; as well as several other buildings.


1932 – Amelia Earhart becomes the first woman to fly across the United States non-stop (from Los Angeles to NewarkNew Jersey).


1981 – Mark David Chapman is sentenced to 20 years to life in prison for murdering John Lennon.


1989 – Cincinnati Reds manager Pete Rose is banned from baseball for gambling by Commissioner A. Bartlett Giamatti.

 

And births this date include....
1955 – Mike Huckabee, American politician, Governor/Presidential candidate
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1958 – Steve Guttenberg, American actor
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwj5kllxu7oxjP5Aq56Ct_M1EUfLWFP9BTZ8V7ILZimTaldq8L8-9z295EYHANKk9uBeXn9RNlcnSRmrPmS8-oqnbSZltm8gbvpuj8zvDpElpQmM-gl1b4La6RxCw1DqINLf5bwWnxWodu/s1600/steveMA29056815-0014.jpghttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjimt-nTinNGN_9DC48H2DTXgp9TTUWA_oPS5qImj-Qcp_6MAqTSp3_5chsY87D45jbkBXHXNT7DVCpujGROxcycS-6GPTZUXWFc_qagd3APwAqSLX46CR_FCslYvTcnHhRcQefx_lnrdi0/s1600/steve%202MA29056815-0015.jpg




1960 – Cal Ripken, Jr., American baseball player
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7bt-90gABDJPJ2juZSe72O4-uGFbOsvWoebAGw7qf9TS3vjvI1n-sKxTL5rKpYVtzPdo7SpYiirkYlZQt_ghfi86x6oS3lIzLOA8srANwENydTDAD6gK8L4_cUCThVm9-gVVusdYsqSz/s1600/calMA29056815-0016.jpghttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91GFSeCVkMyaBOMviMWib5ROjjywgy_HOrDgrbITO7Enk7nNtnprJiA_E-9enwf-97KpupLTpPBzqAk6zhi9AVh7UnG5gab2IWo9ma8IMsbOUf2dQ9tmJPoXHAuDkrEb5uZxDu3Xk9B6A/s1600/cal2MA29056815-0017.jpg



1976 – Alex O'Loughlin, Australian actor
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQGh0hUAT0h8_e7nUAGkgfzPt-69peFaorU2N8rR1bCl2ragk3TfIIm1nmlzlcmkX2bMk-Y6RlJU0Zuflu4YeNgpG-38girp0tZdyCFs2g07V82sSjEkBv9qEFrcjI4rD2Dt4Fot7Zg8m/s1600/alexMA29056815-0018.jpg
 
 
My friend Trish who fell and broke her hip has had surgery and next step is rehab. She's hanging on. God Bless you Trish! 


 
 
All I know. Nuff said. Have a good Wednesday. Ciao.
xo Sue Mom Bobo

National Waffle Day on August 24th commemorates the anniversary of the first waffle iron patent issued. Celebrate by savoring your favorite kind of waffle!
On August 24, 1869, Cornelius Swarthout of Troy, New York received his patent for the waffle iron. While waffles existed long before then, the invention made waffles more readily available.
Eaten throughout the world, a waffle is a leavened batter or dough. When cooked between two patterned plates, the dough bakes in the waffle’s characteristic uniform impressed surface. Waffles also come in many forms. Depending on the type of batter or iron used, the resulting waffle varies by consistency, size, shape, and flavor.
Waffle irons and waffles originated around the 14th century.  An anonymous husband penned the first known waffle recipe as a set of instructions for his wife.  According to the manuscript, Le Ménagier de Paris, each of the four recipes began:
Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease.
  •  1911 – First electric waffle iron introduced by General Electric.
  • 1953 – Frank Dorsa’s Eggo Frozen Waffles are sold in Supermarkets for the first time.
  • 1964 – Belgian Waffles debut at New York’s World’s Fair.

HOW TO OBSERVE

Enjoy your favorite waffle recipes. Or visit a local restaurant for some fresh served waffles. Restaurants across the country specialize in waffles, crafting delicious combinations for every meal of the day. No matter your preference, there’s a waffle for you!
Invite friends over for a waffle making party. Set up a buffet with fresh fruit, syrups, and nuts. Ask them to bring their best ingredients and get tasting! You never know what you’ll discover.

1 comment:

Anonymous said...

My granddaughter Charley refused to serve deviled eggs until we renamed them angel eggs.

Best wishes to Trisha.

Lydia