11 October 1975 - LIVE FROM NEW YORK, IT'S SATURDAY NIGHT!!: A new
late-night comedy-variety show, 'NBC's Saturday Night,' premieres with
guest host George Carlin. The scrappy 90-minute program is launched to
replace re-runs of 'The Tonight Show' and proves to have more than a
little staying power. Two years later it'll be renamed 'Saturday Night
Live.'

An American late-night live television sketch comedy, political satire,
and variety show created by Lorne Michaels and developed by Dick Ebersol
that airs on NBC. Michaels currently serves as the program's showrunner.
The show's premiere was hosted by George Carlin on NBC on October 11,
1975, under the original title NBC's Saturday Night. The show's comedy sketches, which often parody contemporary American culture and politics,
are performed by a large and varying cast of repertory and newer cast
members. Each episode is hosted by a celebrity guest, who usually
delivers the opening monologue and performs in sketches with the cast,
with featured performances by a musical guest. An episode normally
begins with a cold open sketch that ends with someone breaking character
and proclaiming, "Live from New York, it's Saturday Night!", properly
beginning the show.

In 1980, Michaels left the series to explore other opportunities. He was replaced by Jean Doumanian, who was then replaced by Ebersol after a
season of bad reviews. Ebersol ran the show until 1985, when Michaels
returned. Since then, Michaels has held the job of showrunner. Many SNL
cast members have found national stardom while appearing on the show,
and achieved success in film and television, both in front of and behind
the camera. Others associated with the show, such as writers, have gone
on to successful careers creating, writing, and starring in television
and film.

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

Title: Balaleet (Balls of Sleet)
Categories: Pasta, Herbs, Eggs
Yield: 4 servings

1/2 ts Saffron threads or powder
1/4 c Rosewater
3 tb Oil; divided
2 c Vermicelli pasta nests
1 tb Butter
1/2 c Sugar
1/2 ts Turmeric powder
2 ts Cardamom powder
pn Black pepper

MMMMM---------------------------EGGS---------------------------------
4 lg Eggs
pn Saffron; opt
pn Cardamom
Salt & pepper

FOR THE VERMICELLI: Dissolve the saffron into the
rosewater and set aside to steep for 10 minutes or until
ready to use in the recipe.

Heat 2 tablespoon of the vegetable oil over medium high
heat in a large, deep skillet, then add half the
vermicelli noodles. Toast on both sides until golden
brown, then add the remaining vermicelli.

Pour boiling water on top, enough to just submerge the
noodles, and boil for 4-5 minutes until cooked al dente
or according to vermicelli package instructions.

Drain the noodles over a colander, wipe out the skillet,
and add the butter and remaining 1 tablespoon of
vegetable oil over medium high heat. Once hot and
bubbling, add the vermicelli back in, along with the
sugar, turmeric, cardamom, black pepper, and rosewater
saffron mix. Reduce heat to medium, and stir for a few
minutes until sugar is dissolved and noodles have dried
out a little. Meanwhile, prepare the eggs.

TO MAKE THE EGGS: Whisk together the eggs, saffron
(optional), cardamom, and salt and pepper. Make an
omelette or scrambled eggs to top the noodles with.

ASSEMBLE: Place the cooked vermicelli noodles on serving
platter and top with the prepared eggs.

Serve immediately.

Recipe by Al Sleet; The Hippy-Dippy Weatherman

RECIPE FROM: https://everylittlecrumb.com

Uncle Dirty Dave's Archives

MMMMM

... "There are nights when the coyotes are silent and the moon howls." G. Carlin

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