Everyday Cooking Adventures has 1000 followers on Facebook as of this morning (and almost 20,000 hits on the website)! To commemorate this day, here are some culinary facts that also celebrate the momentous number One Thousand:

British Nobility Feasting in the 11th Century as part of the Bayeux Tapestry

$1000 USD – The cost of a Lobster & Caviar fritatta at Le Parker Meridien New York. Seriously: http://www.parkermeridien.com/PDF/BreakfastNormasNY.pdf

1000 A.D. – When Pizza was first invented! It happened in Constantinople (modern day Turkey).
See one of my favorite Pizza recipes here: https://www.everydaycookingadventures.com?p=356

1000 B.C. – When Egyptians first produced hard candies made from honey, herbs, spices and fruit even though sugar wasn’t available for another 2,500 years!

1000 Nutritional Facts – The # of fruits, veggies, and meats that Google Search now has the nutritional info for

1000 Gardens – The # of school and community gardens being created in over 25 countries in Africa through the Slow Food Movement- So far 725! Help support their work at http://www.slowfoodfoundation.com/athousandgardens/31/the-project

1000 Pounds – The average weight of the annual butter sculpture at the Pennsylvania Farm Show
http://www.farmshow.state.pa.us/EventPhotos2013.aspx?AID=880

Not really 1000 – A Mille-feuille or Napoleon dessert is named for its 1000 layers but it actually has between 729-2,048 depending on the number of folds in the puff pastry pieces according the French Society of Chemistry

1000 Calories – Are in…15 slices of white bread or 32 carrots or 10 bananas or 2 quarter-pound cheeseburgers

1000 Lbs – The weight of a cheddar cheese wheel given to Queen Victoria for her wedding in 1840.

1000 Years Old – The age of an ancient lotus seed from China that successfully sprouted in a UCLA lab: http://abcnews.go.com/Technology/story?id=98052&page=1

1000 Years and counting – The age of the building Istanbul, Turkey’s Sarnic Restaurant is housed in!
http://www.sarnicrestaurant.com/en/

And finally, a 1,000 year old recipe for a delicious sounding sauce traditionally served with chicken:

Almond Pomegranate Sauce

Source: Libro del Coch, as translated in Barbara Santich’s Original Mediterranean Cuisine

Take fine white almonds and grind them well in a mortar. And when they are well pounded, blend with the juice of sour pomegranates. Then add to the mortar powdered sugar, cinnamon and ginger, because in the colour and the flavor cinnamon should predominated. And this sauce does not need to be strained.

Ingredients: 
1/2 cup blanched almonds, ground
1/4 cup pomegranate juice or diluted pomegranate molasses (add a little lemon juice if it’s too sweet)
1/2 teaspoon ground ginger
3/4 teaspoon Ceylon cinnamon
1/2 teaspoon powdered sugar

Modern Day Directions: Mix all these ingredients together, and add additional pomegranate juice, 1 tablespoon at a time, until the sauce reaches the desired consistency. A blender can be a plus.