Tuesday, March 31, 2015

Tater Day, In the News, and Enjoy

Tater Day - Today is Tater Day!

It was started in 1843 as a celebration of spring and a time when all of the townsfolk would get together and trade in sweet potato slips, used to grow the plants.

It is also the oldest continuous trade day in the United States, in which goods or livestock are traded or sold.

Tater Day brings to town carnival rides, games, a market, a potato eating contest, mule pulls, and a "biggest potato" contest.

The biggest part of the festival is the parade, which completes one circuit around the town.

In the News - They walk among us!

  • Amazon Testing Delivery Drones at Secret Canadian Location
  • Superbug Killed by 1000-year-old Home Remedy
  • 9-foot Snowman Remains Standing on Long Island
  • World to Run out of Minable Gold in 20 Years
  • Stockton Smart Meters Explode After Truck Causes Power Surge

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  • Monday, March 30, 2015

    Turkey Neck Soup Day, In the News, and Enjoy

    Turkey Neck Soup Day - Today is Turkey Neck Soup Day!

    The stock for turkey neck soup is made by slow simmering the tough, flavorful meat of turkey necks. Once it has been strained of bones and cooked with vegetables and rice, your family will regard it simply as a delicious dinner of turkey soup.

    In the News - They walk among us!

  • British Crew of New Bond Film Go on Drunken Riot on Private Plane
  • California Death Row Runs out of Cells
  • Urban Warefare Drills Rattle Florida
  • Famed New York Roller Coaster Strands Riders on Opening Day
  • Arizona Lawmaker Says Church Attendance SHould Be Mandatory

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  • Friday, March 27, 2015

    National Spanish Paella Day, In the News, and Enjoy

    National Spanish Paella Day - Today is National Spanish Paella Day!

    The roots of paella reach back to Valencia. The original Valencian dish was a mixture of meat, snails, beans, and green vegetables.

    There are two basic variations on the original. Seafood paella, as the name suggests, eliminates the meat in favor of all seafood.

    Mixed paellas are more akin to the original but usually include chicken instead of the traditional rabbit, and shellfish instead of snails. Perhaps, the most distinctive characteristic of any paella is the bright yellow rice, all thanks to a generous dose of saffron, or should I say azafrán? At its core, paella is a meal that makes use of what is at hand – local, fresh and available.

    In the News - They walk among us!

  • Amazon Contest: Create Robots to Replace Humans
  • McDonald's Launches Big Mac Fashion and Lifestyle Line
  • Corporations Have Us Under Mass Surveillance

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  • Thursday, March 26, 2015

    National Spinach Day, In the News, and Enjoy

    National Spinach Day - Today is National Spinach Day!

    National Spinach Day celebrates healthful, nutritious spinach. Popeye the Sailor touted the value of spinach. Nutritionists agree, that Popeye is 100% correct!

    Gardeners know that spinach is easy to grow, and it is hardy. You can plant it as soon as the ground can be worked in the spring. That is today in many parts of the country.

    In the News - They walk among us!

  • Woman Convicted of Firing Gun into McDonald's Drive-thru Window over Missing Bacon on Burger
  • NASA Plans to Bring Boulder into Moon Orbit
  • Parents Must Sign Permission Slip Before Kids Can Eat Oreos
  • Radio Shack to Sell Customers’ Personal Information in Bankruptcy Sale
  • Man Shoots Himself After Eating Marijuana Candy

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  • Wednesday, March 25, 2015

    National Lobster Newberg Day, In the News, and Enjoy

    National Lobster Newberg Day - Today is National Lobster Newberg Day!

    Lobster Newberg (also spelled Lobster Newburg) is an American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper.

    The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He demonstrated the dish at Delmonico’s Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant’s menu as Lobster à la Wenberg and it soon became very popular.

    An argument between Wenberg and Charles Delmonico caused the dish to be removed from the menu. To satisfy patrons' continued requests for it, the name was rendered in anagram Lobster à la Newberg or Lobster Newberg. It is still quite popular and is found in French cookbooks, where it is sometimes referred to as "Homard sauté à la crème."

    When Ranhofer's printed recipe first appeared in 1894, the lobsters were boiled fully twenty-five minutes, then fried in clarified butter, then simmered in cream while it reduced by half, then brought again to the boil after the addition of Madeira.

    In the News - They walk among us!

  • Ford's new Car Will Force You to Obey the Speed Limit
  • Hackers Steal Data From Computers Using Heat
  • Robots to Replace Guide Dogs
  • How Crashing Drones Are Exposing Secrets About U.S. War Operations
  • Furious 7 and How Peter Jackson's Weta Created Digital Paul Walker

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