Weather ~ Picture of the Day ~ Tuna ~ Scandinavian Cabbage Soup ~ National Hairstylist Appreciation Day

  

Good 44º scattered clouds morning. 

 

 

Yesterday we topped at 90º.

 

 

Picture of the Day.....

 

 

 

Interesting about tuna.....

 

 

A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna ( 1.6 ft, weight: 4 lb) up to the Atlantic bluefin tuna (max length: 15 ft, weight: 1,508 lb, which averages 6.6 ft and is believed to live up to 50 years.

 

Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 47 mph. Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.

 

Found in warm seas, the tuna is commercially fished extensively as a food fish, and is popular as a bluewater game fish. As a result of overfishing, some tuna species, such as the southern bluefin tuna, are threatened with extinction.

Etymology

The term "tuna" comes from Spanish atún < Andalusian Arabic at-tūn, assimilated from al-tūn التون [Modern Arabic التن] : 'tuna fish' < Middle Latin thunnus. Thunnus is derived from Ancient Greek: θύννος, romanized: thýnnos used for the Atlantic bluefin tuna, that name in turn is ultimately derived from θύνω thýnō, meaning "to rush, dart along".

 

^{The "true" tunas are those that belong to the genus Thunnus. Until recently, it was thought that there were seven Thunnus species, and that Atlantic bluefin tuna and Pacific bluefin tuna were subspecies of a single species. In 1999, Collette established that based on both molecular and morphological considerations, they are in fact distinct species.}

 

The tuna is a sleek and streamlined fish, adapted for speed. It has two closely spaced but separated dorsal fins on its back; The first fin is "depressible" – it can be laid down, flush, in a groove that runs along its back; it is supported by spines. Seven to 10 yellow finlets run from the dorsal fins to the tail, which is lunate – curved like a crescent moon – and tapered to pointy tips. A tuna's pelvic fins are located below the base of the pectoral fins. Both dorsal and pelvic fins retract when the fish is swimming fast.

 

The tuna's body is counter-shaded to camouflage itself in deeper water when seen from above, its dorsal side is generally a metallic dark blue while the ventral or under side is silvery or whitish. The caudal peduncle, to which the tail is attached, is quite thin, with three stabilizing horizontal keels on each side.

 

^{Tuna is canned in edible oils, in brine, in water, and in various sauces. Tuna may be processed and labeled as "solid", "chunked" ("chunk") or "flaked". When tuna is canned and packaged for sale, the product is sometimes called tuna fish (U.S.), a calque (loan translation) from the German Thunfisch. Canned tuna is sometimes used as food for pets, especially cats.}

 

The product became more plentiful in the United States in the late 1940s. In 1950, 8,500,000 pounds of canned tuna were produced, and the U.S. Department of Agriculture classified it as a "plentiful food".

 

In the United States, 52% of canned tuna is used for sandwiches; 22% for tuna salads; and 15% for tuna casseroles and dried, prepackaged meal kits, such as General Mills's Tuna Helper line.^[84] Other canned tuna dishes include tuna melts (a type of sandwich where the tuna is mixed with mayonnaise and served on bread with cheese melted on top); salad niçoise (a salad made of tuna, olives, green beans, potatoes, hard-boiled eggs and anchovy dressing); and tuna burgers (served on buns).

 

To read a lot more, go here: https://en.wikipedia.org/wiki/Tuna

 

 

From Mr. Food

 

This cheesy version of cabbage soup is inspired by an Old World recipe. Scandinavian Cabbage Soup is chock-full of veggies and creamy richness, making it a hearty and flavorful main dish, and it only takes 30 minutes from start to finish!

 

• 1/2 stick butter
• 3 cups chopped cabbage
• 1 cup chopped onion
• 1 cup sliced celery
• 1 cup thin carrot slices
• 1 (14-1/2-ounce) can cream-style corn
• 1 cup frozen peas
• 2 cups milk
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups (8 ounces) shredded cheddar cheese

 

1. In a soup pot over medium-high heat, melt butter; saute cabbage, onion, celery, and carrots 8 to 10 minutes or until tender.
    
2. Add corn, peas, milk, chicken broth, thyme, garlic powder, salt, and pepper; simmer about 15 minutes. Add cheese, stirring until melted; serve immediately.
    

** to lighten up this soup, start with olive oil instead of butter and use reduced-fat cheddar cheese.

 

 

 

Historically this date...........

1789 – On the balcony of Federal Hall on Wall Street in New York City, George Washington takes the oath of office to become the first elected President of the United States.

1803 – Louisiana Purchase: The United States purchases the Louisiana Territory from France for $15 million, more than doubling the size of the young nation.

1812 – The Territory of Orleans becomes the 18th U.S. state under the name Louisiana.

1900 – Casey Jones dies in a train wreck in Vaughn, Mississippi, while trying to make up time on the Cannonball Express.

1927 – Douglas Fairbanks and Mary Pickford become the first celebrities to leave their footprints in concrete at Grauman's Chinese Theater in Hollywood.

 

1945 – World War II: Führerbunker: Adolf Hitler and Eva Braun commit suicide after being married for one day. Soviet soldiers raise the Victory Banner over the Reichstag building.

1947 – In Nevada, the Boulder Dam is renamed Hoover Dam a second time.

2009 – Chrysler files for Chapter 11 bankruptcy.

And births this date include....

1877 – Alice B. Toklas, American companion of Gertrude Stein (d. 1967)

... a very interesting read!

1908 – Eve Arden, American actress (d. 1990)

1926 – Cloris Leachman, American actress (d.2021)

1933 – Willie Nelson, American musician

Busy life, wives/children/marijuana.....

1938 – Gary Collins, American actor (d.2012)

.... the boy has racked up quite a few of mug shots over the years for DUI and dine and dash....

1943 – Bobby Vee, American singer (d.2016)

 

 

 

All I know. Nuff said. Have a good Sunday. Ciao.

xo Sue Mom Bobo

 Each year on April 30th, National Hairstylist Appreciation Day honors hairstylists everywhere who make artful hairstyles possible. A talented hairstylist will not only make you look good but also make you feel good. This day also celebrates the uniqueness of all styles of hair.

Hairstylists receive training that gives them experience with a variety of textures, styles, and colors. No matter your style, your hairstylist knows the latest cuts and fashions to make your favorite looks come true. They also know how to keep your hair healthy and manageable, too. Whether you like it short, piled high, or sassy, stylists spend their days honing their skills so you look your best.

You know it’s time to make an appointment when this holiday comes around! Make the call and let your hairstylist know how much they are appreciated.

HOW TO OBSERVE

We know how much you love your stylist! They make you feel amazing with each transformation. Celebrate your hairstylist by thanking them for their kindness or lending ear. Their morale-boosting, confidence-building and self-esteem-building talents allow us to look our best.