Today in History: 1989 – Tim Burton’s “Batman” released
It might not be Nanananana batman but one year previous to Checkpoint Charlie being dismantled, Tim Burton releases his version of Batman. Producers in Hollywood may have thought he was a bit batty at the time for casting Micheal Keaton but in my opinion, it did not turn out too bad. Read more about it here
Also on this day:
Births:
47 BC Pharaoh Ptolemy XV of Egypt
1894 Edward VIII, King of the United Kingdom and the Dominions of the British Empire and Emperor of India (Jan 20th, 1936 until his abdication on Dec 11th, 1936), born in Richmond, England
1912 Alan Turing, British mathematician and computer scientist pioneer (Turing Machine), born in London
1929 - June Carter Cash, American singer, songwriter, actress and wife of Johnny Cash (Carter Family and The Carter Sisters)
1948 Clarence Thomas, 108th US Supreme Court Justice (1991- ), born in Savannah, Georgia
1964 Joss Whedon, director, screenwriter and producer (Buffy the Vampire Slayer, Firefly, Avengers), born in NYC, New York
1980 – Melissa Rauch, TV actress who plays Bernadette on The Big Bang Theory.
Deaths:
79 Vespasian, Roman Emperor
1916 Victor Chapman, French-American pilot renowned during WW1 (1st American pilot to die in WW1), succumbs to wounds at age 26
1995 - Jonas Salk, American physician and biologist who developed one of the first successful polio vaccinations
1998 Maureen O’Sullivan, Irish actress (Tarzan, Pride & Prejudice, Hannah and Her Sisters), dies at 87
2009 - Ed McMahon, American comedian, actor and announcer on The Tonight Show for 30 years with Johnny Carson
2011 Peter Falk, American actor (Colombo, Scared Straight), dies at 83
2015 Richard “Dick” Van Patten, American actor (Tom Bradford in 8 is Enough), dies at 86
The Funnies:
On the Menu Today – Loaded Baked Potato Salad
I had some absolutely delicious BBQ last night and plan to have more tonight. This is one thing that any good BBQ meal should have.
Ingredients
2 1/2 lbs. baby red, or gold potatoes, quartered
3/4 cup mayo
1/3 cup sour cream
1 to 2 tsp hot sauce
1/3 cup green onions, diced
1/3 cup cooked and crumbled bacon pieces
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese
Method
- Bring a large pot of salted water to a boil. Add in the potatoes and cook until fork tender, about 7 to 12 minutes. Before you drain the potatoes, prepare a large bowl filled with ice water. Drain the potatoes, then add the potatoes immediately to the bowl of ice water and let sit until the potatoes have cooled completely. Drain and set aside.
- Meanwhile add the mayo, sour cream, hot sauce, green onions, bacon, salt and pepper in a large bowl and whisk until combined. Gently stir in the potatoes and cheddar cheese until coated and combined.
- Chill salad, covered, in the fridge until ready to serve. Enjoy!
Quote of the Day:
“Carpe diem. Seize the day, boys. Make your lives extraordinary.”
- John Keating, ‘Dead Poets Society’.
Comic of the Day:
Mouseover: “If you don’t end the 99 Bottles of Beer recursion at N=0 it just becomes The Other Song That Never Ends.”
Image Credit: XKCD
Inspirobot Always Controversial, Occasionally Inspirational Quote of the Day:
Read @jontydda 's Looney Spark! from yesterday here . Don’t forget to leave some spice!
