Weather ~ Picture of the Day ~ Interesting About Martinis ~ Lemon-Caper Fish Fillets ~ Jimmy Duran ~ Richard Escalante ~ National American Red Cross Founder's Day

  

Good 56º cloudy morning. 

 

 

Yesterday we topped at 90º.

 

 

Picture of the Day

 

 

Interesting about martinis.............

The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A popular variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit.

 

Preparation

By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel.

 

A dry martini is made with little to no vermouth. Ordering a martini "extra dry" will result in even less or no vermouth added. By the Roaring Twenties, it became a common drink order. Over the course of the 20th century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 (gin to vermouth), and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 5:1 or 6:1 dry martinis became considered the norm.^[3] Drier variations can go to 8:1, 12:1, 15:1 (the "Montgomery", after British Field Marshal Bernard Montgomery's supposed penchant for attacking only when in possession of great numerical superiority).

 

In 1966, the American Standards Association (ASA) released K100.1-1966, "Safety Code and Requirements for Dry Martinis", a tongue-in-cheek account of how to make a "standard" dry martini. The latest revision of this document, K100.1-1974, was published by American National Standards Institute (ANSI), the successor to ASA, though it is no longer an active standard.

 

Origins and mixology

The exact origin of the martini is unclear. The name may derive from the Martini brand of vermouth. Another popular theory suggests it evolved from a cocktail called the Martinez served sometime in the early 1860s at the Occidental Hotel in San Francisco, which people frequented before taking an evening ferry to the nearby town of Martinez, California. Alternatively, residents of Martinez say a bartender in their town created the drink, while another source indicates that the drink was named after the town. Indeed, a "Martinez Cocktail" was first described in Jerry Thomas's 1887 edition of his Bartender's Guide, How to Mix All Kinds of Plain and Fancy Drinks:

• Take 1 dash of Boker's bitters
• 2 dashes of Maraschino
• 1 pony [1 fl oz] of Old Tom gin
• 1 wine-glass [2 fl oz] of [sweet/Italian] vermouth
• 2 small lumps of ice
• Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass, and serve. If the guest prefers it very sweet, add two dashes of gum syrup.

 

If you want to read more, go here:  https://en.wikipedia.org/wiki/Martini_(cocktail)#In_creative_works

 

 

 

From Mr. Food

 

Did you know fish is the ultimate fast food? We're not talking about the stuff you get at a drive thru. These sunny-tasting fish fillets cooks up in just 8 minutes! You read that right. Our Lemon-Caper Fish Fillets combine lemon juice and the tangy flavor of capers to add just the right amount of "wow" to this easy dinner recipe!

 

 

• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon finely chopped shallot
• 1 tablespoon capers
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 (6-ounce) white-fleshed fish fillets (like cod or haddock)
• 1 tablespoon chopped chives

 

1. In a small bowl, whisk together lemon juice, oil, shallot, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper; set aside.
2. Coat a grill pan or skillet with cooking spray; heat over medium-high heat. Sprinkle fish with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. Place fish in pan and cook about 4 minutes per side or until it flakes easily with a fork. Spoon lemon juice mixture over fish, sprinkle with chives, and serve.

 

****For a change of pace, we used fresh shallots in the sauce. If you’re not familiar with them, think of shallots as a cross between garlic and onion. If you don’t have any, no problem; a chopped onion will do the trick.

 

 

Two special birthdays today.... Jimmy Duran (LASD ret) is celebrating. HAPPY BIRTHDAY JIMMY!!

 

 

                          ^With his bride Olga

 

 

And Richard 'Rico Suavé' Escalante (LASD civilian ret.) is celebrating. HAPPY BIRTHDAY RICO!! Rico worked at the BC Range.

 

 

 

 

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

1881 – The American Red Cross is established by Clara Barton in Washington, D.C..

1917 – The Great Atlanta fire of 1917 causes $5.5 million in damages, destroying some 300 acres including 2,000 homes, businesses and churches, displacing about 10,000 people and leading to only fatality (due to heart attack).

1927 – Charles Lindbergh touches down at Le Bourget Field in Paris, completing the world's first solo nonstop flight across the Atlantic Ocean.

1932 – Bad weather forces Amelia Earhart to land in a pasture in Derry, Northern Ireland, and she thereby becomes the first woman to fly solo across the Atlantic Ocean.

1976 – The Yuba City bus disaster occurs in Martinez, California. 29 are killed making it the deadliest road accident in U.S. history.

 

And births this date include...

1916 – Harold Robbins, American novelist (d. 1997)

 

1917 – Raymond Burr, Canadian actor (d. 1993)

 

 

 

 

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

xo Sue Mom Bobo

On May 21st, National American Red Cross Founder’s Day marks the anniversary of the American Red Cross. Clara Barton founded the American Red Cross in 1881 and became the first president of the organization. She led the organization for the next twenty-three years.

The American Red Cross is a humanitarian organization that provides assistance in the United States. It is the designated affiliate of the International Federation of Red Cross and Red Crescent Societies.

Headquartered in Washington D.C., the American Red Cross is governed by volunteers. In addition to domestic disaster relief, the American Red Cross also offers services in five other areas:

• Community services to help the needy
• Communications services and comfort for military members and their families
• The collection, processing, and distribution of blood and blood products
• Educational programs on preparedness, health, and safety
• International relief and development programs

Like many women during the American Civil War, Clara Barton (1821-1912) rolled up her sleeves, bandaging, and nursing wounded soldiers. Following the war in 1869, she traveled to Europe, and for several years Barton volunteered her time working with the International Red Cross during the Franco-Prussian War. Upon returning to the United States, she was determined to bring the Red Cross to America.

HOW TO OBSERVE

Learn more about the American Red Cross, its founder, and its volunteers. Discover local Red Cross history and its impact in your community. Following are a few sites to help you get started:

• A Story of the Red Cross by Clara Barton
• Clara Barton by Elizabeth Brown Pryor
• Blood, Sweat, and Tears: An Oral History of the American Red Cross by Michele Turk
• www.redcross.org/