Hubby and I were off somewhere in the car and he says out of the clear blue sky . . . “blog idea!”
Okay . . . I’m always looking for stuff to blog about.
He’s says, “the ‘O’ in o’clock . . . what is that?”
I had a pretty good idea and a little research proved that I was right.
O'clock is nothing more than a shortening of "of the clock" as in “according to the clock”.
= 5 according to the clock.
Okay . . . here’s the low down how the fuzz on afternoon faces got a name. Why five . . . why not three or even 6? Because . . .
In the 1800’s, the upper crust would have tea at 5 o’clock to hold them over until they would partake in their evening meal somewhere around 10 or 11 P.M. This tea time was commonly known as the 'five o'clocks'.
At the time men in high society were either clean shaven or had mustache or full beard. Polished gentlemen would never be seen at the five o'clocks without removing the day’s growth of stubble from his face . . . the five o'clock shadow, as it were. Nor would a cultured lady be seen with a man with the Don Johnson look.
Chicken and Dumpling Bake
3 To 5 Pieces Of Raw Chicken
1/4 Cup (1/2 Stick) Of Unsalted Butter
1 Cup Milk
2 Cups Chicken Stock/Broth
's Cream of
Chicken Soup Campbell
1 Cup of Flour
1-1/4 Teaspoon Baking Powder
1/8 Teaspoons Salt
Poach raw chicken in the chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the stock.
Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan.
Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk, flour, baking powder, and salt.
Slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.
Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown.