Monday, October 31, 2011
Celebrate Everyday pt. 31 (the end)
Here is a recap...
1. yummy cookies
2. 3 cheers for janitors and teachers
3. oooohhhh, the leaves are sooo pretty
4. Happy Frugal Fun!
5. tell a story
6. garlic breath
7. flowers
8. the good ol' teddy bear
9. tennis shoes
10. early Thanksgiving Day
11. the Incredible, Edible Egg
12. aaaaaaahhhhhhh...Moment of frustration scream day!
13. is this 13? (sceptics)
14. lovely little lower case letters
15. poetry
16. increase your vocabulary
17. "go ahead, adjust that chair!"
18. no-shave November
19. evaluating your life
20. fruit
21. the babbling brook
22. PUMPKINS
23. *yawn* staying up late!
24. crazy day
25. pasta...(or talk in an Italian accent day)
26. sleep in day
27. peace, friendship, and goodwill
28. (do you hear the ethereal music playing) Chocolate Day
29. all for hermits
30. mischief awaits...
31. the end!
And so it is the end of my tail, but not the end of Bekah! I will continue my writing (but I'll not promise everyday!)
As I am writing this last installment, some people are indulging their sense of adventure (or whatever you call it) by celebrating the "holiday" of Halloween. I am not particularly fond of that holiday, or the connotations that are associated with it. But why not come up with another way to celebrate the end of October!
So for this last day...do something Brilliant, Ingenious, Creative!
Sunday, October 30, 2011
Celebrate Everyday pt. 29 & 30
Hermit Day!
For a second to last day of October...
Mischief Night!
One thing I always like about the weekend is when I can have a lazy Saturday. There is something that "puts the cherry on top of the ice cream sundae" when you can sleep in on a beautiful Saturday morning and just enjoy the rest of the day. This past Saturday was just lovely! I love hermit days. It is a great way to keep your sanity sometime. (but just *sometime...especially for people-oriented persons) There are many times in our lives when you just need to get away from people for a little while. Thus, the excuse for hermitting! :)
Friday, October 28, 2011
Celebrate Everyday pt. 28
Thursday, October 27, 2011
Celebrate Everyday pt. 26 & 27
Tuesday, October 25, 2011
Celebrate Everyday pt. 25
http://en.wikipedia.org/wiki/Pasta
Here are some fun facts about pasta:
- Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of "macaroni," along with a pasta-making machine, sent back to the States.
- The first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the entire operation with just one horse in his basement to power the machinery. To dry his spaghetti, he placed strands of the pasta on the roof to dry in the sunshine.
- During the 1980s, macaroni, which was traditionally considered a "blue-collar" down-home meal, was transformed into the more upscale "pasta." As more and more people began to have fun with it and romanticize it throughout the '60s and '70s, its image began to change along with its name.
- There are more than 600 pasta shapes produced worldwide.
- Pasta is found in the will of Ponzio Baestone, a Genoan soldier who requested "bariscella peina de macarone" - a small basket of macaroni
http://www.kitchenhelpfulhints.com/pasta/pasta-facts.htm
Monday, October 24, 2011
Celebrate Everyday pt. 24
Sunday, October 23, 2011
Celebrate Everyday pt. 23
But, I was thinking about going to bed, and doing double duty on my blog tomorrow. Then I looked at the holiday today...and I couldn't to go bed...:)
Saturday, October 22, 2011
Celebrate Everyday pt. 22
In the United States, pumpkins go hand in hand with the fall holidays of Halloween and Thanksgiving. An orange fruit harvested in October, this nutritious and versatile plant features flowers, seeds and flesh that are edible and rich in vitamins. Pumpkin is used to make soups, desserts and breads, and many Americans include pumpkin pie in their Thanksgiving meals. Carving pumpkins into jack-o’-lanterns is a popular Halloween tradition that originated hundreds of years ago in Ireland. Back then, however, jack-o’-lanterns were made out of turnips or potatoes; it wasn’t until Irish immigrants arrived in America and discovered the pumpkin that a new Halloween ritual was born.
- The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds.
- Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
- The heaviest pumpkin weighed 1,810 lb 8 oz and was presented by Chris Stevens at the Stillwater Harvest Fest in Stillwater, Minnesota, in October 2010.
- Pumpkin seeds should be planted between the last week of May and the middle of June. They take between 90 and 120 days to grow and are picked in October when they are bright orange in color. Their seeds can be saved to grow new pumpkins the next year. http://www.history.com/topics/pumpkin-facts
And of course, you can't blog about pumpkins without including at least one pumpkin recipe!!!
Downeast Maine Pumpkin Bread
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/detail.aspx
Friday, October 21, 2011
Celebrate Everyday pt. 21
I have many such friends and acquaintances with whom I enjoy spending time with. So I am in no way making fun of their loving talking. Today, we are celebrating them...
"I see, I see," said Pooh, nodding his head. "Talking about large somethings," he went on dreamily, "I generally have a small something about now--about this time in the morning," and he looked wistfully at the cupboard in the corner of Owl's parlour; "just a mouthful of condensed milk or whatnot, with perhaps a lick of honey--"
"A lick of honey," murmured Bear to himself, "or--or not, as the case may be." And he gave a deep sigh, and tried very hard to listen to what Owl was saying.
But Owl went on and on, using longer and longer words, until at last he came back to where he started, and he explained that the person to write out this notice was Christopher Robin.
"It was he who wrote the ones on my front door for me. Did you see them, Pooh?"
For some time now Pooh had been saying "Yes" and "No" in turn, with his eyes shut, to all that Owl was saying, and having said, "Yes, yes," last time, he said "No, not at all," now, without really knowing what Owl was talking about?"
Thursday, October 20, 2011
Celebrate Everyday pt. 20
Use a combination of different colored apples: red, green and yellow.
Choose uniform-sized apples--small apples work best.
Substitute chocolate caramels for traditional.
Before dipping apples in caramel, set them on an even surface and cut half-inch slices in the top of each apple to ensure that the sticks poke straight up.
Dip apples in one quick motion; let excess caramel drip off. Holding apple upright, press toppings into caramel to hold them in place.
Use latex gloves (available at drugstores) when pressing on toppings.
Use a pastry bag with a small tip and melted chocolate to make polka dots.
Set dipped apples on wax squares or parchment paper.
And remember: caramel apples are always best eaten the same day they are made!
Be creative with your fall-goodness-on-a-stick! Try something new and original! But most of all, please enjoy National Fruit Day!
Wednesday, October 19, 2011
Celebrate Everyday pt. 19
Tuesday, October 18, 2011
Celebrate Everyday pt. 18
Monday, October 17, 2011
Celebrate Everyday pt. 17
In the same way that jumping over puddles is amusing, adjusting your office chair is another common way to amuse yourself.
Sunday, October 16, 2011
Celebrate Everyday pt. 16
Saturday, October 15, 2011
Celebrate Everyday pt. 15
Friday, October 14, 2011
Celebrate Everyday pt. 14
Thursday, October 13, 2011
Celebrate Everyday pt. 13
Wednesday, October 12, 2011
Celebrate Everyday pt. 12
Tuesday, October 11, 2011
Celebrate Everyday pt. 11
It's the protein packed morsel!
2. Egg shell was made of calcium carbonate which is the main basic material for several types’ anti-acids. Eggshell weighs 9-12 percent and also has pores that create oxygen and carbon dioxide to enter and moist air to exit.
3. In the egg white is made from protein called albumen which often turned out to contain niacin (Vitamin B3), riboflavin (Vitamin B2), chlorine, magnesium, potassium, sodium and sulfur. 57 percent contained egg protein from egg white.
4. On egg yolk color was determined by the hen food. When the hens eat a lot of grain that has yellow and orange pigments, the more thick yellow egg.
5. Eggs have a variety of colors to suit the age and other factors. If the egg white looks a bit murky it indicates that the egg is very fresh but if a white egg looks clear it indicates that the eggs are from chickens that are old. It is recommended to not consume eggs pinkish white color or other discoloration.
6. On the inside of the egg there is sometimes a little blood. Blood comes from blood vessels in the yolk broken. However the eggs are still safe for consumption.
7. At the time of egg hatching, egg temperature range 40.5 degrees Celsius. If the colder the liquid that is in the eggs will settle and form the air cell between two layers of eggs.
8. A hen to lay eggs between 250 up to 270 eggs each year.
9. In some communities in America is more like a chicken egg white compared with brown chicken egg.
10. When compared with chicken eggs, duck eggs turned out to have a fishier odor and skin pores are also larger so that more duck eggs suitable for salted egg.
Monday, October 10, 2011
Celebrate Everyday pt. 10
There isn't going to be any turkey, mashed potatoes, gravy, stuffing, corn, cranberries, apple pie, or pumpkin pie! But really, these don't make the holiday what it should be!
Sunday, October 9, 2011
Celebrate Everyday pt 8 & 9
BUT, to move on to deeper depths, higher heights, and wittier wits...
Friday, October 7, 2011
Celebrate Everyday pt. 7
Thursday, October 6, 2011
Celebrate Everyday pt. 6
1 large loaf of Italian bread.
Wednesday, October 5, 2011
Celebrate Everyday pt. 5
Tuesday, October 4, 2011
Celebrate Everyday pt. 4
College students are known for doing things without many resources. Just the other day, a friend and I were eating some yogurt, but we didn't have any spoons (or were just too lazy to go find some). So we did a very "college-studentish" thing, and drank the yogurt out of the carton!!! (which of course was followed by licking the rest out!) This is called "frugal fun!"
To celebrate today: Do something today that stretches your mind and creativity skills without touching your wallet.
For ideas visit: http://frugalliving.about.com/
Monday, October 3, 2011
Celebrate Everyday pt. 3
Sunday, October 2, 2011
Celebrate Everyday pt. 2
World Teacher's Day
Saturday, October 1, 2011
Celebrate Everyday pt. 1
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely. (allrecipes.com)