WEEKLY MENU 06.04.23
World Oceans Day is celebrated during the Weekly Menu 06.04.23, but the Great Lakes get a shout out too!
Our Weekly Menu 06.04.23 encompasses World Oceans Day, which falls on Thursday, June 8th. If ever there was something to give a shout out to, the oceans are a BIG one. Huge. Fun facts about oceans:
There is really just one big and connected ocean. The amazing ocean is really just one big body of water divided into five parts: the Pacific Ocean, the Atlantic Ocean, the Indian Ocean, the Arctic Ocean, and the Southern (Antarctic) Ocean. There is no actual physical separation between the different regions.
Modest Fish
The Pacific Ocean contains one-half of the world’s ocean water. The Pacific Ocean is the largest ocean in the world, containing approximately 50.1% of the Earth’s ocean water. That equals about 187 quintillion gallons of water!
Facts for Kids
The Atlantic Ocean has the highest tides. The world’s highest tides are located on the East coast of Canada, in the Bay of Fundy. The tide reaches up to fifty-two feet, in contrast to typical tides which only measure a few inches.
Cool Kid Facts.
95% of the deep sea is still uncharted territory. We have explored so little of the deep sea because of the harsh conditions of these dark waters. The cold waters range in temperature from 0 to 3°C (32 to 37.4°F) with extremely high pressure.
Interesting Engineering
Are the Great Lakes Really Inland Seas?
The Great Lakes of North America’s midsection—Superior, Michigan, Huron, Erie, and Ontario—together span nearly 100,000 square miles, with a combined coastline just shy of 10,000 miles. They hold more than a fifth of Earth’s unfrozen fresh water, straddle an international border, and help move more than $15 billion dollars worth of cargo each year. They even have their own U.S. Coast Guard district, the only lakes with such a distinction. And the Guard’s rescue teams stay busy: Superior and its siblings are capable of storm surges, rip currents, tsunamis, rogue waves, unique extreme weather phenomena, and destructive surf. They have claimed more than 6,000 ships, more than the Gulf of Mexico and the Black Sea combined, according to estimates. So should we really be calling them the Great Inland Seas?
Atlas Obscura
The answer appears to change depending on who you ask. They are not salt water, which is not the only factor, but they are bigger than many other bodies of water being called “seas”. Read the whole article at Atlas Obscura and make up your own mind. Me? I’m calling them inland seas. Because it sounds super cool. Doesn’t it?
We’re celebrating all the water during the Weekly Menu 06.04.23, but we’re not having any fish.
Several of the boys only like fish sticks. What can I say? Instead, we’re concentrating on summertime eating – with a little stove top activity to keep things fresh. We’re avoiding the oven during the Weekly Menu 06.04.23 because our brand new, shiny, gorgeous and very expensive stove has been officially declared a lemon, and will be replaced with a new one in 3 to 4 weeks. It only took 5 visits and a bit of mansplaining to get us there. Things sure aren’t made like they used to be!
But the stove top works exactly the way it’s supposed to, which lends itself to Sunday dinner when we go a little Italian. We might put the Sausage Stuffed Peppers on the grill to finish the cooking process and melt the cheese, but the sausage is cooked before we put them in the spicy peppers, so we should be good.
Our trifle is a riff on one of Bert’s favorite cakes: Italian Cream Cake. The cake itself requires baking, though, so we’re going with an ooey gooey mash up in a big bowl. I’ll probably use a frozen pound cake as the filler. Yummy.
Hash Browns fill in for Oven Fries on Monday.
I know I’ve mentioned them before, but the preferred morning spud around here are made with canned potatoes. I like to buy a couple of cans of whole spuds and quarter them. (Affiliate links follow – see Disclaimer Page for details.) Then I heat our big cast iron skillet until it is screaming hot, and coat it with vegetable oil. I sprinkle the potatoes with a little bit of salt and a whole lot of paprika, then let them cook, without stirring, until they are golden brown and delicious.
We’re griddling the Chicken Fajita Salad on Tuesday on the new Blackstone. We’ve used it twice so far, and are slowly getting the hang of it. The Philly Cheesesteaks on Friday seem like the perfect time to hit our stride. The big question, as always, is: cheese sauce or cheese slices? We’ll probably do both. We don’t hold back when it comes to Cheesesteaks.
WEEKLY MENU 06.04.23
