"Mothers Day" Means Time To Get Together... (Page One)
We are off to Disneyland and we start with a visit to Catal in Downtown Disney. Why Disneyland? Well, it is the "Happiest Place On Earth" and that's a great way to celebrate the day.
Fun for all... All for fun!
Time For Brunch At Our Favorite Restaurant
Today we are joined by family and friends at Catal
Did You Know? - Catal is named after Catalonia in Spain. Catalonia is an autonomous community of Spain. Catalonia comprises four provinces: Barcelona, Girona, Lleida, and Tarragona. The capital and largest city is Barcelona, the second largest city in Spain, and the centre of one of the largest metropolitan areas in Europe, and it comprises most of the territory of the former Principality of Catalonia, with the remainder now part of France.
Catalonia is bordered by France and Andorra to the north, the Mediterranean Sea to the east, and the Spanish regions of Aragon and the Valencian Community to west and south respectively. The official languages are Catalan, Spanish and Aranese (an Occitan dialect).
Ready For Lunch
Gathering together before sitting down (Courtesy of Hans)
Homework (Courtesy of Hans)
Zack fixes something delightful... Kansas City Sue
Martini With Elderberry
Our group coagulates at the bar...
JR and Karen joined the crazies today
Welcome Mama Irene!
Moving this group is like herding cats
We had an idea! It worked!
To The Piccolo Room
JR, Luisa, Mitch and Zack study the menu
Zack is retrogressing...
"It's not Greek but it's OK!"
"I'm happy... Most of my family is here! I do miss Michele and Colleen"
Kerstin and Hans joined the fun
Paul texting Pete and Lisa (Courtesy of Hans)
Cyndy is doing homework! Only a few days remain and she is grad-u-ated! YEAH!
Nick knows what he wants....
Zack ought to apply for a job on Five-O
Paul visits JR and Karen (Courtesy of Hans)
JR gets his birthday candle (Courtesy of Hans)
Leah drew the short straw today but she knows almost everyone
Sitting is Mitch, Zack, LIsa, Pete, Irene and Grandma
Lisa and Pete get here right on Paul's time... 11:30! (Courtesy of Hans)
Hans tries to figure out his camera
"I'll take one of these" ....
"Sir, you just ordered our right to refuse service to anyone?"
Luisa and Mitch
Nick's Air Force Ball pix get passed around
Nick at the ROTC Ball with Mom
Nick and proud dad
Two different types of champagne glasses or two different type of martini glasses?
Cheers and hallucinations
Each guys gets a blurb about Mother's Day
JR gets a good one...
"A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. ~Tenneva Jordan"
Visiting is seriously underway
Bob... "Mother — that was the bank where we deposited
all our hurts and worries. ~T. DeWitt Talmage"
It got quiet all of a sudden... Must be "The Food Factor"
"No Bob... You can only read one!"
"What.... No sauerkraut???"
Bob has a good one...
"A mother understands what a child does not say. ~Author Unknown"
Nick is about to read... But he gave his to Bob Z
Lunch Be Served
Hangar steak with eggs and potatoes
Did You Know? - A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g). In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is usually the tenderest cut on an animal and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare, to avoid toughness.
Anatomically, the hanger steak is said to "hang" from the diaphragm of the steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the "hanger steak", traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle within the diaphragm.
Chirizo scramble was popular
Did You Know? - Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavour to other dishes. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão).
Hans... "Mother — that was the bank where we
deposited all our hurts and worries. ~T. DeWitt Talmage"
Pete, the modern man, reads his quote right from the iPhone
Leah gets the coffee, champagne and readies the deserts
Quotation To Remember: You don’t really understand human nature unless you know why a child on a merry-go-round will wave at his parents every time around — and why his parents will always wave back. ~William D. Tammeus
Leah brings a surprise
Happy Birthday JR
What a collection!
... and our favorite GM joins the picture!