19 March 1911 - 1ST INTERNATIONAL WOMEN'S DAY: Over 1 million men and
women attend rallies in Austria, Denmark, Germany and Switzerland.
Issues discussed included women's right to vote and to hold public
office, the right to work, to vocational training and an end to
discrimination on the job.

IWD is an official holiday in many countries including: Afghanistan,
Armenia, Azerbaijan, Belarus, Burkina Faso, Cambodia, China (for women
only), Cuba, Georgia, Guinea-Bissau, Eritrea, Kazakhstan, Kyrgyzstan,
Laos, Madagascar (for women only), Moldova, Mongolia, Montenegro, Nepal
(for women only), Russia, Tajikistan, Turkmenistan, Uganda, Ukraine, Uzbekistan, Vietnam, and Zambia. In Germany, Berlin's parliament
approved a bill in 2019 to make International Women's Day a public
holiday.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Women's Day Quiche Lorraine w/Hash Brown Crust
Categories: Potatoes, Pork, Dairy, Cheese, Herbs
Yield: 6 Servings

4 tb Unsalted butter; melted
Salt & fresh ground pepper
6 sl Bacon; in 1/4" pieces
1 tb Extra-virgin olive oil
1 md Onion; chopped
3 lg Eggs
1/2 c Dairy sour cream
1/2 c Heavy cream
1 pn Nutmeg
1 pn Cayenne pepper
3/4 c Grated Gruyere or Ementhal
- cheese
1/4 c Chopped fresh flat-leaf
- parsley

Set oven @ 400-|F/205-|C.

Squeeze hash browns to remove as much moisture as
possible. In a 9" pie plate, combine hash browns, butter
and 1/4 teaspoon each salt and pepper. Press into the
bottom and up the sides of the plate. Bake until golden
brown around the edges, 30 to 35 minutes. Reduce heat to
350-|F/175-|C.

While crust bakes, cook bacon in a large skillet over
medium heat until crisp, 5 to 6 minutes; transfer to a
paper towel-lined plate and let cool.

Wipe out the skillet and heat oil over medium heat. Add
onion and cook, covered, stirring occasionally, for 6
minutes. Uncover and cook, stirring occasionally, until
tender and beginning to turn golden brown around the
edges, 5 to 6 minutes more.

In a large bowl, whisk together eggs, sour cream, heavy
cream, nutmeg, cayenne and 1/4 teaspoon each salt and
pepper. Stir in bacon, onion, cheese and parsley. Spoon
mixture into hash brown crust and bake until set and
golden brown, 20 to 25 minutes. Let rest for at least 10
minutes before serving.

By Clinton Kelly

RECIPE FROM: https://www.womansday.com

Uncle Dirty Dave's Archives

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... To a nutitionist a bran muffin and decaf coffee is a power breakfast.
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25 March 1911 - TRIANGLE SHIRTWAIST FACTORY FIRE CONFLAGRATION: Occurred
on the evening of March 25, 1911, in a New York City sweatshop, touching
off a national movement in the United States for safer working conditions.

The fire—likely sparked by a discarded cigarette—started on the eighth floor of the Asch Building, 23–29 Washington Place, just east of
Washington Square Park. That floor and the two floors above were
occupied by the Triangle Waist Company, a manufacturer of women’s shirtwaists (blouses) that employed approximately 500 people. The
flames, fed by copious cotton and paper waste, quickly spread upward
to the top two floors of the building. Fire truck ladders were only
able to reach six stories, and the building’s overloaded fire escape collapsed. Many workers, trapped by doors that had been locked to
prevent theft, leapt from windows to their deaths.

The Asch Building (later called the Brown Building) became a national
landmark in 1991.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Victor Scargle's Mushroom & Goat Cheese Phyllo Triangles
Categories: Pastry, Apprtisers, Cheese, Mushrooms
Yield: 32 Servings

1 lb Portobello mushrooms
4 oz + 4 tb unsalted butter;
- melted
1 md Shallot; minced
1/2 lb White button mushrooms;
- stemmed, caps sliced 1/4"
Salt & freshly ground pepper
2 cl Garlic; minced
1/4 c Coarse chopped flat-leaf
- parsley
2 ts Fine chopped thyme
1/2 c Fresh mild goat cheese
8 Sheets of phyllo dough;
- thawed

Stem the Portobellos and cut the caps in half. Using a
sharp paring knife, cut off the black gills from the
undersides of the caps. Slice the caps crosswise
1/4-inch thick.

Melt the stick of butter in a large skillet. Add the
shallot and cook over low heat until softened, about 4
minutes. Stir in the Portobello and white button
mushrooms and season with salt and pepper. Cook over
moderate heat, stirring occasionally, until the
mushrooms are tender and their liquid has evaporated,
about 10 minutes. Stir in the garlic, parsley and thyme
and cook for 2 minutes longer, stirring. Transfer the
mushroom mixture to a food processor and pulse to a
coarse puree. Scrape the puree into a medium bowl, stir
in the goat cheese and season with salt and pepper. Let
cool.

Set the oven to 400ºF/205ºC.

Lay 1 sheet of the phyllo dough on a work surface; keep
the rest covered with damp paper towels. Brush the
phyllo sheet with melted butter and cut it lengthwise
into 4 even strips. Place 1 level tablespoon of the
mushroom filling in a corner of one of the strips, about
1/2 inch from the top. Fold the corner down to form a
triangle. Continue folding the triangle onto itself,
across and down, until you have a neat phyllo triangle.
Set the triangle on a large rimmed baking sheet. Repeat
with the remaining phyllo, melted butter and mushroom
filling. Brush the triangles with melted butter and bake
for about 20 minutes, or until browned and crisp. Let
cool slightly before serving.

RECIPE FROM: https://www.foodandwine.com

Uncle Dirty Dave's Archives

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... "All right, so it's impossible. How long will it take?"
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21 August 1911 - LADY WITH THE MYSTERIOUS SMILE TAKEN FROM THE LOUVRE: Vincenzo Peruggia, an employee at Paris' Louvre museum, hides in the broom closet until the museum closes, then leaves the premises with Leonardo da Vinci's 'Mona Lisa' tucked under his large coat. He'll keep the priceless masterpiece in a trunk in his apartment for two years before being captured.

The theft of the Mona Lisa has been called the "art heist of the century," but the caper itself was fairly rudimentary. On the evening of Sunday, August 20, 1911, a small, mustachioed man entered the Louvre museum in Paris and made his way to the Salon Carr+¬, where the Da Vinci painting was housed alongside several other masterworks. Security in the museum was lax, so the man found it easy to stow away inside a storage closet. He remained hidden there until the following morning when the Louvre was closed and foot traffic was light. At around 7:15 a.m., he emerged clad in a white apron - the same garment worn by the museumCÇÖs employees. After checking to see if the coast was clear, the thief strode up to the Mona Lisa, plucked it off the wall and carried it to a nearby service stairwell, where he removed its wooden canvas from a protective glass frame.

The lone hitch in the thiefCÇÖs plan came when he tried to exit the stairwell into a courtyard. Finding the door locked, he placed the Mona Lisa - now wrapped in a white sheet - on the floor and tried to take apart the doorknob. He made little progress before one of the LouvreCÇÖs plumbers appeared on the stairwell. Rather than apprehending him, however, the plumber took the man for a trapped co-worker and assisted him in opening the door. With a friendly thank you, the thief made his getaway. Just a few moments later, he waltzed out of the Louvre with one of the worldCÇÖs most valuable paintings tucked beneath his apron.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mona Lisa Pizza
Categories: Breads, Cheese, Pork, Beef, Sauces
Yield: 4 Servings

MMMMM------------------------PIZZA DOUGH-----------------------------
14 g Active dry yeast
350 mL Warm water
Pn Salt
490 g A-P flour

MMMMM---------------------------PIZZA--------------------------------
510 g Pizza dough
395 g Pizza sauce
370 g Whole milk mozzarella cheese
85 g Sliced sausage
85 g Sliced pepperoni
115 g Sliced mushrooms
115 g Sliced red onions
140 g Sliced green pepper
85 g Sliced black olives

Recipe Courtesy Pizzeria Luigi

Sprinkle the yeast into a medium bowl containing 350ml
warm water (105+|F/40+|C) and stir until the yeast
dissolves. Leave the yeast to activate for 2-5 minutes.
Add the salt and 280g of flour and stir until blended.
Add another 210g of flour and blend until too stiff to
stir with a spoon.

Divide the dough in half to get two (510g) (30g per 2
1/2cm) pieces. If you like a thick crust, increase the
amount of dough per cm or reduce the size of the pizza
to 35-40cm diameter.

Knead each piece of dough about seven times to remove
air pockets and to get a round shape. Don't knead too
hard or the dough will rip at the top. Seal the bottom
of each dough ball by twisting the dough so that it is
round on top and flat and sealed on the bottom.

Place the dough in a clean bowl sprinkled with a little
water and cover the bowl with clingfilm. Leave the dough
to sit for between 30-60 minutes until it has almost
doubled in size.

After it has risen, put the dough in the refrigerator
for 1 hour to gain elasticity. Meanwhile preheat the
oven to 250C/Gas 10.

Put the dough on a floured surface and push down on it
with your fingertips to get rid of any bubbles. Use a
rolling pin to flatten the dough to the size you choose.

Transfer the dough to an oiled pizza pan or baking
sheet. Alternatively, if you have a baking stone,
sprinkle a wooden pizza peel with flour, place the dough
on top and transfer directly to the stone.

Add the pizza sauce and choice of toppings as desired,
keeping the toppings 2 1/2cm away from the edge of the
base. Cook the pizza for approximately 15 minutes or
until the crust is golden brown.

PIZZA SAUCE: Combine all the ingredients (tomato sauce,
oregano, salt, black and red pepper, granulated garlic,
Parmesan and basil) in a saucepan and bring to the boil.

Turn down the heat and simmer for 30 minutes.

NOTE: This recipe was provided by professional chefs and
has been scaled down from a bulk recipe provided by a
restaurant. The Food Network Kitchens chefs have not
tested this recipe, in the proportions indicated, and
therefore we cannot make any representation as to the
results.

RECIPE FROM: https://foodnetwork.co.uk

Uncle Dirty Dave's Archives

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... "Lead us not into temptation. Tell us where it is. We'll find it" S evenson

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