I enjoy hearing and reading facts about things that I never knew. I often share them with my students.
Believe me, they know a lot of facts about things as well. I always tell them that this knowledge is additional information, no extra charge. Trivia that amounts to absolutely nothing, but might come in handy for a game show sometime.
Today I thought I would share some unknown facts that you may not know.
• The Statue of Liberty’s finger is 8 feet long.
• Rain has never been recorded in some parts of the Atacama Desert in Chile.
• A 75-year-old person will have slept for about 23 years.
• There are as many chickens on the Earth as there are humans.
• One type of hummingbird weighs less than a penny.
• The word “set” has the most number of definitions in the English language — 192.
• Slugs have four noses.
• Sharks can live up to 100 years.
• Kangaroos can’t walk backwards.
• About 75 acres of pizza are eaten in the United States every day.
• Former President Bill Clinton only sent two emails in his eight years as president. (A little different from his wife!)
• Koalas and humans are the only animals that have finger prints.
• There are 200 million insects for every one human.
• An octopus has three hearts.
• If you eat too many carrots, you will turn orange.
• Most cats are left-clawed.
• Two hundred and fifty people have fallen off the Leaning Tower of Pisa.
• A blue whale’s tongue weighs more than an elephant.
• An eyeball weighs 1 ounce.
• You use 14 muscles to smile and 43 to frown. (Keep smiling!)
Hope you enjoy this week’s recipes. Thanks for reading.
FCA BREAKFAST CASSEROLE
1 bag frozen hash browns
½ cup finely chopped onion
1 pound sausage, cooked and drained
2 cups grated cheddar cheese
Salt and pepper
1 cup sour cream
1 can cream of chicken soup
½ cup milk
6 eggs
Mix together hash browns, onion, sausage and cheese. Pour into a 9-by-13-inch casserole dish. Season with salt and pepper. Mix sour cream, soup, milk and eggs well, and pour over mixture in casserole dish. Bake at 350 degrees for 30 minutes.
SQUASH CASSEROLE
2 cups yellow squash, cooked and well-drained
1 teaspoon sugar
½ cup mayonnaise
1 tablespoon butter
½ cup chopped onion
¼ cup chopped bell pepper
1 egg, slightly beaten
½ cup shredded Swiss cheese
½ stick butter
½ cup saltine cracker crumbs
Preheat oven to 350 degrees. Mix squash with sugar and mayonnaise. Spread into a 9-by-9-inch casserole dish. Saute onion and bell pepper in 1 tablespoon of butter until tender. Stir in eggs and cheese. Pour over squash mixture. Melt ½ stick of butter, and add cracker crumbs. Spread on top of the casserole. Bake for 30 minutes.
MAMA’S NEW SALAD
1 bag of spring mix salad
1 bag bibb lettuce
Craisins
Grape tomatoes
1 can mandarin oranges, well-drained
Texas toast croutons
Chow mein noodles
Sliced almonds
Salt and pepper
2/3 cup mayonnaise
6 tablespoons sugar
6 tablespoons vinegar
Mix lettuce in a large bowl. Add craisins, tomatoes and oranges; salt and pepper. Mix mayonnaise, sugar and vinegar well. Pour over salad, and mix well. Top with chow mein noodles, almonds and croutons. Serve immediately.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
