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LAPLACE–Every day is special and brings something to celebrate, from Spunky Old Broads Day to Bubblegum Day to Eat Ice Cream in Bed Day. This month, L’OBSERVATEUR began a new online feature called “Today is.” In a world that is filled with uncertainty, this is meant to bring  entertainment and maybe a smile or even a memory. In addition to a day “event” (and sometimes there are several named events on a day) this feature may have a recipe, fun facts, tidbits, trivia, historical facts or Lagniappe.

L’OBSERVATEUR welcomes suggestions for content, “dad” jokes and recommendations for “day events.” Photos from the past should include information, such as what is happening, where it was taken and, if possible, identifying the people, left to right, bottom to top. The name of the submitter may be included in the feature.  Send submissions to diane.browning@lobservateur.com. Please include a phone number in case we have questions.

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Today is February 13

National Crab Rangoon Day

A crab rangoon is an appetizer usually served in Chinese Restaurants. It consists of wontons stuffed with a mixture of crab, cream cheese, garlic powder, green onions and Worcestershire sauce. The wontons are either baked or fried until golden brown and crispy and are often served with a dipping sauce.

Ingredients

8 ounces crab meat or chopped imitation crab

8 ounces cream cheese softened

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

3 tablespoons sliced green onions plus more for garnish

20 wonton wrappers

1 egg beaten

oil for frying

dipping sauce for serving

Instructions

Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine.

Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture into the center. Brush the edges of the wonton with the egg.

Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.

Repeat with the remaining wontons and crab mixture until all are filled.

Heat 4 inches of oil in a deep pan to 350 degrees F

Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes.

Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.

Serve immediately with dipping sauce of choice and garnish with more sliced green onions.

Notes

For baked crab rangoon, assemble the wontons as directed then coat the tops with cooking spray. Bake at 400 degrees F for 12-15 minutes or until lightly browned.

For more recipes visit: https://www.dinneratthezoo.com/all-recipes/

National Cheddar Day

Cheddar cheese is hard cheese made from cow’s milk.

Recordings of this cheese go back to the 12th Century. It originated in England in the village of Cheddar. The caves were perfect for maturing cheese.

It is the most world’s most popular variety of cheese. In the United States, however, it is the second most popular with Mozzarella the most popular.

Fun Fact:  In 2000, two days after Charles M Schulz died, February 11, the last original Peanuts comic strip was printed in newspapers.

Music History: In 1972  Led Zeppelin was forced to cancel a concert in Singapore when officials wouldn’t let them off the plane because of their long hair.

Weather History: Louisiana saw the coldest day on recorded history in 1899. It reached 16 degrees below zero in Minden. New Orleans recorded seven degrees above zero. Mardi Gras was the following day. The parade for the Krewe of Rex was delayed while the snow was removed.

Week Celebration:

February 8 to 14 is Random Acts of Kindness Week.

According to https://happyologist.co.uk examples of Random Acts of Kindness are:

• Smile

• Hold the door open

• Give an honest compliment

• Thank someone who you appreciate

• Be a good listener

•Offer your help to someone

• Ask the person who’s serving you how their day is going

• Treat someone to a coffee or tea

• Let someone go past you in the grocery line

• Send flowers or chocolates to a friend out of the blue.

Christine Browning contributed to this article.