Good 37º foggy cloudy morning with rain predicted.
Yesterday we had sunshine and topped at 53º.
Picture of the Day😄
My Rose Parade memories....
After having marched in the Rose Parade with the LA Sheriff's Boys Band back in 1961 playing the glockenspiel,
and marching the 5½ miles from Orange Grove to Colorado Blvd to Sierra Madre Blvd behind the Sheriff's Mounted and walking through all that horse poo, I then "worked" the parade as a Reserve Deputy for a number of years.
We had to be at the command post by 3am for instructions and then we took our positions. Generally I was at the intersection of Orange Grove and Colorado (where the TV cameras were) and one year I escorted Sheriff Sherman Block to his seat in the grandstand on Orange Grove. Another year a bunch of demonstrators sat down in front of the Rose Queen's float and we had to "escort" them off the route behind the stands for questioning. My nephew was watching the parade on TV from Lake Tahoe and called my sister screaming, "Aunt Sue is on the TV!!!". Another year I worked on Sierra Madre keeping an intersection clear for emergency vehicles. A man who seemed to be 12' tall put his chair down in the wrong place. I, in my nicest way, told him he can't sit there. He stood up, my face was opposite his belt buckle (TALL MAN!) and he was acting irritated. I kept talking to him and he seemed to relax and back up. I thought I was really doing good! Then, I glanced over my shoulder and there was a Sgt and 4 deputies!! LOL. Yep, backup is the BEST! Anyway, good memories of the parade!
From Mr. Food
Got leftover turkey? Our 30-Minute Turkey Stew will breathe new life into your leftovers and no one will ever guess how you did it. This hearty one-pot meal is sure to stick to your ribs and stretch your food budget, making it one of the best leftover turkey recipes out there.
- 1 tablespoon vegetable oil
- 3 celery stalks, cut into 1/2-inch chunks
- 1 small onion, chopped
- 3 potatoes, peeled and cut into 1/2-inch chunks
- 2 large carrots, peeled and cut into 1/2-inch slices
- 4 cups chicken or turkey broth
- 1/2 teaspoon dried sage
- 1/2 teaspoon black pepper
- 3/4 cup water
- 2 tablespoons all-purpose flour
- 3 cups leftover cooked turkey, pulled apart into 1-inch pieces
- In a soup pot, heat oil over high heat. Add celery and onion, and cook 4 to 5 minutes. Add potatoes, carrots, chicken broth, sage, and pepper. Bring to a boil, reduce heat to medium-low, and cook 15 to 18 minutes, or until potatoes are almost fork-tender, stirring occasionally.
- In a small bowl, combine water and flour; mix well. Pour into soup pot and stir until thickened. Add turkey and cook 6 to 8 minutes, or until turkey is hot, stirring occasionally.
Special birthday today... Ann Ramirez (LASD ret) and wife of Gabe (LASD ret.) is celebrating. HAPPY BIRTHDAY ANN!! xo
Historically this date....
1974 – President Richard Nixon signs a bill lowering the maximum U.S. speed limit to 55 MPH in order to conserve gasoline during an OPEC embargo
1999 – A brutal snowstorm smashes into the Midwestern United States, causing 14 inches (359 mm) of snow in Milwaukee, Wisconsin, and 19 inches (487 mm) in Chicago, where temperatures plunge to -13 °F (-25 °C); 68 deaths are reported
And births this date include....
1909 –Barry Goldwater, American politician (d. 1998)
1936 – Roger Miller, American singer (d. 1992)
"Dang me, dang me.... they ought to take a rope and hang me. HIGHHHHH from the highest tree... Oh woman will you weep for me?"
"You can't roller skate in a buffalo herd..."
Great songs!!!
1947 – Jack Hanna, American zoologist
All I know. Nuff said. Have a good Tuesday. Ciao.
xo Sue Mom Bobo
On January 2nd, National Buffet Day recognizes a popular dining destination for Americans. The buffet restaurant offers a variety of selections, making it possible for every member of the family to find what they want to eat.
A buffet system serves several food choices in a central location. Patrons easily view and select the food to serve themselves. Buffets are useful for feeding large groups of individuals at one time. Consequently, hotels, restaurants, and conventions offer buffets as a convenient way of providing services to their customers and hosting events. Nevertheless, buffet lines work well in a home setting, too.
Initially, during the middle of the 16th century, the buffet table comes from the Brannvinsbord – Swedish schnapps (shot of alcoholic beverage) table. The custom peaked during the early 18th century and then developed into the more modern buffet around the beginning of the 19th century. During the expansion of the railroads throughout Europe, the smorgasbord buffet increased in popularity.
Originally, the smorgasbord table was a meal where guests gathered before dinner for a pre-dinner drink and was separate from the formal dinner that followed.
In 1939, at the New York World’s Fair exhibition, the Swedes displayed a smorgasbord. It showcased the best of the Swedish food to a large number of visitors attending the fair. During the second half of the 20th century, after the Swedes had popularized the smorgasbord in New York, the word buffet became popular in the English-speaking world.
The term buffet originally referred to the French sideboard furniture where food was served from, however it eventually became applied to the serving format.
