Good 50º clear sunny morning.
Yesterday started out sunny and clear, then later clouds moved in. It stayed warm and we topped at 88º!
Sunset was pretty........
Picture of the Day ... perfectly timed...
Interesting about fear of 13......
Triskaidekaphobia is easy to get through its Greek origin: tris means "three", kai means "and", deka means "ten" (that's where the decade comes from) and phobia means "fear", of course. So, Triskaidekaphobia is a fear of the number 13! Sounds really scaring, doesn't it?! Some people don't believe in the mysterious power of the thirteen, while others go crazy about that...
What is absolutely fascinating is that there is no satisfactory explanation of the reasons for this fear. But, here are some interesting observations, which prove that people really believe in this fear & change their way of living just to avoid 13! Here are these real-life stories:
- Industrialist Henry Ford wouldn't do business on Friday, the 13th.
- Multimillionaire Paul Getty once stated "I wouldn't care to be one of thirteen at a table."
- President Franklin Delano Roosevelt would not dine in a group of 13 people.
- Many hotel guests refuse to stay in Room 13, so rooms are frequently numbered 12, 12A, and 14. Still, some people continue to avoid these very rooms and don't hesitate to bother the staff.
From Mr. Food...
If you're thinking that egg souffles are too delicate, too touchy, and too much work to prepare, think again! We've got a quick way to make an Easy Egg and Cheese Souffle that'll delight your taste buds every morning. Egg souffle recipes for breakfast are one of our favorite ways to start the day, and we think you'll feel the same once you get a taste of this cheesy, fluffy goodness! So the next time you think making a breakfast souffle is too hard, just remember this recipe and watch your breakfast routine be transformed!
- 4 eggs
- 3 cups milk
- 1 dash Dash ground red pepper
- 1/2 teaspoon mustard powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 6 slices white bread, crusts removed and slices cut in half diagonally
- 4 cups (16 ounces) grated Cheddar cheese
- For a creamier souffle, assemble then refrigerate this several hours before planning to serve. Bake just before serving. (It could take 10 to 15 minutes longer to cook after being stored in the fridge.)
- You can also add 2 thickly sliced tomatoes, cooked broccoli, asparagus, green beans, or leftover cooked ham or chicken to make this souffle pop. Just add the meat or vegetables on top of the bread-cheese-milk layers and press down. Repeat sequence twice, ending with meat or veggies.
A special birthday today, my Kristen and Brian's cousin David Dodge (their dad's nephew) is celebrating. HAPPY BIRTHDAY DAVE!!!
Historically this date........
1970 – The Ancash earthquake causes a landslide that buries the town of Yungay, Peru; more than 47,000 people are killed
Obviously not a good day for earthquakes!!!
And births this date include..
"I know what you're thinking. Did I fire six shots or only five?" Well, to tell you the truth, in all this excitement I kind of lost track myself. But being as this is a .44 Magnum, the most powerful handgun in the world, and would blow your head clean off, you've got to ask yourself one question: "Do I feel lucky?" Well, do ya, punk?" Love it love it love it!!!!
1943 – Joe Namath, American football player
1965 – Brooke Shields, American actress and supermodel
All I know. Nuff said. Happy TGIF. Ciao.
xo Sue Mom Bobo