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National Bologna Day

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National Bologna Day

Yes, it’s National Bologna Day!! October 24th. You either love it or hate it.

Its origin came from the city of Bologna, Italy. It’s also believed to have been introduced to America by the Germans.

Bologna as it is known in America, can be eaten as is or, fried. Throw it on some toasted bread with pickles, onions, tomatoes, and lettuce.  It can be served cold with cheese or chopped up and mixed with eggs, mayo, and veggies for a bologna salad.

The smell of fried bologna takes me back to my mom’s kitchen when she would make all my siblings and me a fried bologna sandwich for lunch.  Have a hot bologna sandwich today and reminisce about your childhood. Simple and delicious.

 

Fried Bologna Sandwich

Butter for frying

2 slices of toasted white bread

Mayonnaise (put plenty on each slice of toast)

5 slices of bologna (slice the middle of each bologna slice so it will not puff up.  Brown the bologna in a skillet)

1 Slice of cheese

Optional:  tomatoes, cooked egg, lettuce, onion, potato chips, or pickles

salute our veterans

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National Dessert Day!!

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National Dessert Day!!

 

Yes, it’s National Dessert Day. Yummy…. My favorite day of the whole year.  On October 14th. Calories do not count!!  After a year like we have had you deserve a day without guilt, toss that salad and enjoy a dessert that you have been dreaming of eating all year long.  A hot chocolate lava cake with ice cream on the side.

The term “Dessert” originates from the French word desservir, which translates to the action “to clear the table”.  This is because dessert is served after a main meal’s dishes have been cleared. 

 

 Chocolate Lava Cake

Butter as needed

2 egg yolks

2 eggs

3 tablespoons white sugar

3 ½ ounces chopped dark chocolate

5 tablespoons butter

4 teaspoons unsweetened cocoa powder

3 tablespoons flour

1 pinch salt

1/8 teaspoon vanilla extract

 

  1. Generously butter the inside of 4 (5-1/2 ounce) ramekins. Place them in a casserole dish.
  2. Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon-colored.
  3. Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  4. Stir melted chocolate mixture into egg and sugar mixture until combined.
  5. Sift cocoa powder into the mixture; stir to combine.
  6. Sift flour and salt into the mixture; stir to combine into a batter.
  7. Stir in vanilla extract into the batter
  8. Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  9. Divide batter evenly between the prepared ramekins, tap gently on the counter to remove any air bubbles.
  10. Refrigerate for 30 minutes
  11. Preheat the oven to 425 degrees
  12. Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
  13. Bake in the preheated oven for 15-18 minutes. Set aside to cool for 15 minutes
  14. Loosen the edges from the ramekins with a knife. Invert each cake onto a plate and dust with powder sugar.
  15. Add a scoop of ice cream and enjoy
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