Weather ~ Picture of the Day ~ Interesting About Mushrooms ~ Cider-Glazed Chicken & Hash ~ National Beach Day

  

Good 47º less smokey morning. 

 

 

Yesterday we actually had some blue sky and puffy clouds! What a nice change. 

We topped at 86º.

 

 

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

 

 

 

Interesting about mushrooms.........

 

 

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Toadstool generally denotes one poisonous to humans.

 

The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic spores which help the fungus spread across the ground or its occupant surface.

 

Forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their order Agaricales. By extension, the term "mushroom" can also refer to either the entire fungus when in culture, the thallus (called mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.

 

The terms "mushroom" and "toadstool" go back centuries and were never precisely defined, nor was there consensus on application. During the 15th and 16th centuries, the terms mushrom, mushrum, muscheron, mousheroms, mussheron, or musserouns were used.

 

The term "mushroom" and its variations may have been derived from the French word mousseron in reference to moss (mousse). Delineation between edible and poisonous fungi is not clear-cut, so a "mushroom" may be edible, poisonous, or unpalatable. The word toadstool appeared first in 14th century England as a reference for a "stool" for toads, possibly implying an inedible poisonous fungus.

 

 

Many species of mushrooms seemingly appear overnight, growing or expanding rapidly. This phenomenon is the source of several common expressions in the English language including "to mushroom" or "mushrooming" (expanding rapidly in size or scope) and "to pop up like a mushroom" (to appear unexpectedly and quickly). In reality, all species of mushrooms take several days to form primordial mushroom fruit bodies, though they do expand rapidly by the absorption of fluids.

 

The cultivated mushroom, as well as the common field mushroom, initially form a minute fruiting body, referred to as the pin stage because of their small size. Slightly expanded, they are called buttons, once again because of the relative size and shape. Once such stages are formed, the mushroom can rapidly pull in water from its mycelium and expand, mainly by inflating preformed cells that took several days to form in the primordia.

 

Raw brown mushrooms are 92% water, 4% carbohydrates, 2% protein and less than 1% fat. In a 100 grams (3.5 ounces) amount, raw mushrooms provide 22 calories and are a rich source (20% or more of the Daily Value, DV) of B vitamins, such as riboflavin, niacin and pantothenic acid, selenium (37% DV) and copper (25% DV), and a moderate source (10-19% DV) of phosphorus, zinc and potassium (table). They have minimal or no vitamin C and sodium content.

Vitamin D

The vitamin D content of a mushroom depends on postharvest handling, in particular the unintended exposure to sunlight. The US Department of Agriculture provided evidence that UV-exposed mushrooms contain substantial amounts of vitamin D. When exposed to ultraviolet (UV) light, even after harvesting, ergosterol in mushrooms is converted to vitamin D₂, a process now used intentionally to supply fresh vitamin D mushrooms for the functional food grocery market. In a comprehensive safety assessment of producing vitamin D in fresh mushrooms, researchers showed that artificial UV light technologies were equally effective for vitamin D production as in mushrooms exposed to natural sunlight, and that UV light has a long record of safe use for production of vitamin D in food.

 

Edible mushrooms

Main articles: Edible mushroom, Mushroom hunting, and Fungiculture

Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Humans have valued them as food since antiquity.

 

Most mushrooms sold in supermarkets have been commercially grown on mushroom farms. The most common of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species available at many grocers include Hericium erinaceus, shiitake, maitake (hen-of-the-woods), Pleurotus, and enoki. In recent years, increasing affluence in developing countries has led to a considerable growth in interest in mushroom cultivation, which is now seen as a potentially important economic activity for small farmers.

 

China is a major edible mushroom producer. The country produces about half of all cultivated mushrooms, and around 2.7 kilograms (6.0 lb) of mushrooms are consumed per person per year by 1.4 billion people. In 2014, Poland was the world's largest mushroom exporter, reporting an estimated 194,000 tonnes (191,000 long tons; 214,000 short tons) annually.

 

 

 

 

From Mr. Food

Autumn means freshly picked apples, the aroma of cinnamon, and sweet potatoes so tasty, we wish this season lasted all year long. And to embrace all this goodness, we came up with a quick-as-a-wink skillet favorite that’s nothing less than Fall-tacular.

 

 

• 1 stick butter, divided
• 1 (16.2-ounce) bag frozen sweet potato chunks
• 1 large apple, cored and cut into 1/2-inch chunks
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 frozen boneless, skinless chicken breasts (no need to thaw)
• 3/4 cup apple cider
• 1 teaspoon Dijon mustard

 

1. In a large skillet over medium heat, melt 4 tablespoons butter; add potatoes and cook for 5 minutes, stirring occasionally. Add apple, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and continue to cook for 10 to 12 minutes or until potatoes are tender and begin to brown. 
2. Meanwhile, in another large skillet over medium heat, melt 3 tablespoons butter; add chicken and cook for 8 to 10 minutes per side or until no longer pink in center; remove to a plate. 
3. In the same skillet over medium-high heat, add apple cider and Dijon mustard and cook for 5 to 7 minutes or until liquid is slightly thickened. Stir in remaining 1 tablespoon butter and heat until butter is melted. Place chicken back into skillet, sprinkling with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and heat for 2 minutes. Spoon glaze over chicken and serve with potatoes.
   
   

***When it comes to the type of apples, that’s up to you. If you like your apples a little more tart, use a Granny Smith, or if you're feeling more All-American, we suggest using a Gala or McIntosh.

 

 

 

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

1963 – The Hotline between the leaders of the U.S.A. and the Soviet Union goes into operation.

 

 

1974 – A powerful bomb explodes at the Mitsubishi Heavy Industries headquarters in Marunouchi, Tokyo,Japan. 8 are killed, 378 are injured. Eight left-wing activists are arrested on May 19, 1975 by Japanese authorities.

 

 

1984 – STS-41-D: The Space Shuttle Discovery takes off on its maiden voyage.

 

2003 – While being towed across the Barents Sea, the de-commissioned Russian submarine K-159 sinks, taking 9 of her crew and 800 kg of spent nuclear fuel with her.

 

 

Births this date include....

 

1896 – Raymond Massey, Canadian actor (d. 1983)

 

 

1898 – Shirley Booth, American actress (d. 1992)

 

 

1906 – Joan Blondell, American actress (d. 1979)

 

 

1908 – Fred MacMurray, American actor (d. 1991)

 

1939 – Elizabeth Ashley, American actress

 

 

1972 – Cameron Diaz, American actress

 

 

 

 

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

xo Sue Mom Bobo

National Beach Day on August 30th celebrates all the sandy beaches across the nation. It also provides an opportunity to help keep those relaxing places clean, so we can continue to enjoy them long into the future.

Whether we spend time on beaches oceanside, at a lake or river, they provide recreation all summer long. Swimming, water sports, and sunbathing are just a few of the relaxing things that come to mind. We also enjoy playing Frisbee, volleyball and long walks. Floating along in the surf on a hot summer day with friends creates summer memories we remember for years to come.

Sometimes, just packing a few icy beverages and a good book is enough to make a beach day perfect. However, we are responsible for caring for the beach, too. Not only should we pack out what we pack in, but it’s necessary to follow the beach rules, also. Safety and fun go hand in hand.

HOW TO OBSERVE

When it comes to swimming at the beach, the American Red Cross provides excellent tips.

1. Swim with a lifeguard present and only in designated areas.
2. Go with a buddy. Never swim alone.
3. Watch for currents, moving water, and riptides. These occur in oceans, lakes, and rivers.
4. Swim within your depth. Don’t swim longer than you are physically capable of doing.
5. Take swimming lessons.
6. Learn CPR.

Organize a group to clean up your favorite beach. Since it’s near the end of the season, your beach will appreciate it. Find out what the facility needs. Take up donations for supplies to keep the beach even cleaner next year. Donate garbage and recycling cans for your beach. Attend a seminar on water pollution and how to prevent it.

Share pictures of your favorite beach while enjoying the last days of summer!

 

NATIONAL BEACH DAY HISTORY

In 1929, the Knights of Columbus out of Milwaukee, Wisconsin launched a National Beach Day as part of their convention plans. However, it never took root.

Then in 2014, Colleen Paige, pet and family lifestyle expert, created National Beach Day to celebrate beaches and the importance of keeping them clean.

Weather ~ Picture of the Day ~ Painted Bunting Bird ~ Gooey Peanut Butter Squares ~ National Chop Suey Day

  

Good 55º smokey morning. 

 

 

Yesterday we topped at 90º.

 

 

Picture of the Day...what a mailbox!

 

 

Interesting about the Painted Bunting bird......

 

The painted bunting (Passerina ciris) is a species of bird in the cardinal family, Cardinalidae. It is native to North America. The bright plumage of the male only comes in the second year of life; in the first year they can only be distinguished from the female by close inspection.

Taxonomy

The painted bunting was originally described by Carl Linnaeus in his eighteenth-century work Systema Naturae. There are two recognized subspecies of the painted bunting.

• P. c. ciris – (Linnaeus, 1758): nominate, breeds in the southeastern United States
• P. c. pallidior – Mearns, 1911: breeds in south central US and northern Mexico

The painted bunting is also called the Mexican canary, painted finch, pope, or nonpareil.

Description

The male painted bunting is often described as the most beautiful bird in North America and as such has been nicknamed nonpareil, or "without equal". Its colors, dark blue head, green back, red rump, and underparts, make it extremely easy to identify, but it can still be difficult to spot since it often skulks in foliage even when it is singing. The plumage of female and juvenile painted buntings is green and yellow-green, serving as camouflage. Once seen, the adult female is still distinctive, since it is a brighter, truer green than other similar songbirds. Adult painted buntings can measure 12–14 4.7–5.5 in. in length, span 8.3–9.1 in. across the wings and weigh 0.46–0.67 oz.

 

The juveniles have two inserted molts in their first autumn, each yielding plumage like an adult female. The first starts a few days after fledging, replacing the juvenile plumage with an auxiliary formative plumage; and the second a month or so later giving the formative plumage.

 

Painted bunting eggs are pale blue-white speckled or spotted with brown. Three to four eggs (or occasionally five) appear from March to July in cup-shaped nests usually built in brush or low trees, usually 3 to 6 feet from the ground but up to 12 feet.

 

Behavior

Painted buntings are shy, secretive and often difficult to observe with the human eye, though can be fairly approachable where habituated to bird feeders. Males sing in spring from exposed perches to advertise their territories. They also engage in visual displays including flying bouncingly like a butterfly or in an upright display, body-fluff display, bow display and wing-quiver display. These displays are used in agonistic conflicts with other males or in breeding displays for females, with females rarely engaging in displays. Occasionally, males may physically clash with each other and may even kill each other in such conflicts. When their breeding season has concluded, buntings migrate by night over short to medium distances. Western birds (Arizona and northern Mexico) molt in mid-migration, while eastern birds tend to molt before they migrate.

 

Status

The male painted bunting was once a very popular caged bird, but its capture and holding is currently illegal. Trapping for overseas sale may still occur in Central America. Populations are primarily declining due to habitat being lost to development, especially in coastal swamp thickets and woodland edges in the east and riparian habitats in migration and winter in the Southeastern United States and Mexico. They are protected by the U.S. Migratory Bird Act.

 

From Mr. Food

 

Whether you've got kids to take to after-school activities or just an afternoon of errands planned, these Gooey Peanut Butter Squares make for a great on-the-go snack. They're ooey-gooey sweet while still packing in some nutritious ingredients, like whole-grain cereal and protein-rich peanut butter. They're sure to keep everyone going!

 

 

• 1 (10-ounce) package marshmallows
• 3 tablespoons butter
• 3/4 cup peanut butter, divided
• 1 1/2 cups semisweet chocolate chips, divided
• 6 cups toasted whole grain oat cereal (Test Kitchen used Cheerios)

 

1. Coat a 10- x 15-inch baking sheet with cooking spray.
2. In a large microwave-safe bowl, microwave marshmallows and butter 60 to 70 seconds, or until melted. Mix in 1/2 cup peanut butter and 1 cup chocolate chips, stirring until smooth. Add cereal and mix until evenly coated. Spread evenly on baking sheet and sprinkle with remaining chocolate chips, lightly pressing them into cereal mixture.
3. In a small microwave-safe bowl, microwave remaining peanut butter 5 seconds. Place in a small resealable plastic bag and snip off one corner. Drizzle peanut butter over cereal mixture.
4. Let firm up then cut into squares.

 

 

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

1958 – United States Air Force Academy opens in Colorado Springs, Colorado.

 

1966 – The Beatles perform their last concert before paying fans at Candlestick Park in San Francisco.

 

1970 – Chicano Moratorium against the Vietnam War, East Los Angeles, California. Police riot kills three people, including journalist Ruben Salazar.

 

 

2005 – Hurricane Katrina devastates much of the U.S. Gulf Coast from Louisiana to the Florida Panhandle, killing more than 1,836 and causing over $80 billion in damage

 

 

2007 – 2007 United States Air Force nuclear weapons incident: six US cruise missiles armed with nuclear warheads are flown without proper authorization from Minot Air Force Base to Barksdale Air Force Base.

 

 

 

And births this date include...

1916 – George Montgomery, American actor (d. 2000)

Jerry and I met him once at the Pomona Fair. He was into woodworking and made some beautiful furniture. Nice man. Big/tall.

 

 

1923 – Richard Attenborough, English film director (d. 8-14)

 

 

 

1938 – Elliott Gould, American actor

 

 

 

 

1940 – James Brady, American White House Press Secretary and gun control activist (d.8-14)

 

 

1958 – Michael Jackson, American pop singer (d. 2009)

 

 

 

 

 

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

xo Sue Mom Bobo

Get your chopsticks ready!  National Chop Suey Day recognizes this American Chinese culinary cuisine each year on August 29.

Chop suey, which means assorted pieces, is a dish in American Chinese cuisine. The main ingredients include meat (chicken, fish, beef, prawns or pork) and eggs. As the meat cooks over high heat, add vegetables (usually bean sprouts, cabbage, and celery). The dish is bound in a starch-thickened sauce. Typically, rice accompanies the flavorful dish.

According to food historian Alan Davidson, chop suey is “A prime example of culinary mythology.” These food myths happen with popular foods. Illustrated below, several colorful and conflicting stories tell of chop suey’s possible origin.

Chop Suey Stories....

Some believe chop suey was invented in America by Chinese Americans. However, anthropologist E.N. Anderson finds another conclusion.  According to Anderson, the word tsap seui means miscellaneous leftovers and hails from Taishan, a district of Guangdong Province.  Many early Chinese immigrants traveled from their home in Taishan to the United States.

Another account claims Chinese American cooks who were working on the transcontinental railroad invented chop suey in the 19th century.

A prime example of culinary mythology. ~ Alan Davidson on the origin of chop suey.

One tale stemming from the Quing Dynasty connects to premier Li Hongzhang’s visit in 1896. According to the story, his chef wanted to create a meal suitable for both the Chinese and American palates. Another version of the story tells that Li wandered to a local Chinese restaurant after the hotel kitchen closed. Even though the chef was embarrassed because he had nothing prepared to offer, he made a dish for Li. Comprised of leftover scraps, the chef created the new “chop suey” dish.

Still another myth tells of an 1860s Chinese restaurant cook in San Francisco. After hours, the chef was forced to serve something to the drunken miners. He had nothing fresh to offer. However, to avoid a beating, he threw leftovers in a wok, providing a makeshift meal to the miners. The miners loved the dish, asking him for the name of the dish.  To which the chef replied, “Chopped Sui.”  

Traveling to the United States in 1903, Liang Oichao, a Guangdong native, wrote that there existed a food item called chop suey. While regularly served by Chinese restaurateurs, the local Chinese people did not eat this dish.