March 7th

Blue sky, no wind. Cold air…

Prediction for rest of week is climbing temperatures with beautiful weekend. I hope so.

Today has been busy.

No sleep, up early, crabby so didn’t post until now sorry.

Appointment for the second time with energy assistance hurrah they approved it this time.

Son could Spaghetti for lunch so now I’m feeling better .

I stopped at the Local Library and a bookstore today about my books. Why is it that the Head Librarian’s are never there? Oh well I left information on my book.

Went to the Used and Lost Bookstore a favorite hang out for adults and Alice asked if I’d do another book signing. I jumped on the chance. I will be doing a book signing April 14th in Burley, Idaho. Hope lots of people come and see me.

We’ve put it until after spring break.

Also by then I should have “The Land of Horses” out.

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Let’s look at National Days and see if there’s anything exciting.

National Days:

March 7th — National Cereal Day

National Cereal Day is intended to celebrate the anniversary of the invention of corn flakes by William and John Kellogg around 1897.

The idea of cereal was invented during the colonial era when housewives started to serve popcorn with sugar and cream for breakfast. Have you ever tried it that way?

Today, nearly half of all Americans start their day with a bowl of cereal and there are approximately 2.7 billion boxes of cereal sold each year. That would be enough packages to circle around the globe thirteen times!

There are many types of cereals from hot to cold cereals, from sugar-coated to chocolate, fiber filled, etc. There is something for everyone young or old.

There are even treats and desserts made from cereals such as rice krispie cookies, no bake cookies, etc.

No matter how you like your cereal it has become important in every home and looks like it is here to stay for a long time. Who would have guessed that popcorn,sugar and cream could have started just an industry.

So today enjoy your cereal, whether it’s breakfast,lunch dinner or for snacking.

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March 7th is National Crown Roast of Pork Day

No history was found on this day however, anytime is a good time for enjoying a Crown Roast of Pork. It is good for any celebration or family dinner. Here is one of many recipes found online. There are many others so feel free to check them out and see what one you like.  So Cereal early Roast Pork for Dinner.

Ingredients:

  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 1 tablespoons vegetable oil
  • a 12-rib crown roast of fresh pork (about 6 3/4 pounds)
  • Dirty Rice Stuffing
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 1/3 cup Creole mustard
  • flat-leafed parsley sprigs for garnish
  • cherry tomatoes for garnish

In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry.

Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it.

Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450 deg. F. oven for 20 minutes, reduce the heat to 325 deg. F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160 deg. F., or for 2 1/2 hours more, or until a meat thermometer registers 170 deg. F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325 deg. F. oven during the last 30 minutes of the pork’s roasting time.

Transfer the pork to a platter and let it stand for 15 minutes.

While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup.

Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste.

Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

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March for me is a wonderful month of celebrating Saint Patrick’s Day. Being Born in Butte, Montana the most Irish Catholic town around it was a big holiday.

People would start celebrating two weeks before and continue two weeks after. Many families would have open houses and everyone was invited. Everything in town was green. Green decorations, green beer, green soda (Green River) and green licorice and anything you wanted you could find in green. Right now they are planing their celebrations and I am so wishing I could go home for it.

However, no matter where I am I celebrate the”Coming of the Green”. I hope that the weather will turn nice and the lawns will start to green also.

I love March it has so many wonderful memories. So if you can’t find a National Day to enjoy celebrate St. Patrick’s Day.

So until next time 🙂

 

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