Welcome back to our series on Holiday Insights, Daily Holidays, Traditions, Facts, & more! April 23rd. Take a look at today’s Holidays and let me know which one you most would like to celebrate and why.
Do you see it? Do you smell it? Can you sense it? Love is in the air. That’s because it’s Lover’s Day, another day for romance and perhaps…marriage!?
Making this the perfect day to celebrate those we love. Only David is working a double today. But he is off in the morning and I think I will take David out to breakfast while Charlie is sleeping.
When you’re in love, everyday is Lover’s Day. Sometimes however, shy and timid people need a little incentive to express their love or to take a “leap”. Valentine’s Day is one such opportunity and if you don’t celebrate Valentines Day then you could use Lover’s Day as another chance to show those you love that you love them.
Did you know people plan their weddings on Lover’s Day which is certainly an appropriate date. If I had known about this Holiday when David and I got Married we might have used it.
Now, I have a question for you. What do you do on Lover’s Day? Do you express your love to that special someone in whatever way you feel is appropriate. Remember you don’t have to give Gifts.
I don’t know about you but its been forever since I have had a English Muffin because the only time I eat them is at McDonald’s when I order a Egg Mc Muffin. How about you?
Did you know English muffins are believed to have been created in the 10th or 11th century in Wales, England. They were first called a “Toaster Crumpet”. #HomeschoolTeachingMoment
Samuel Bath Thomas, a British immigrant to the United States, is credited with introducing the English Muffin to the United Sates in 1894. English Muffins are always toasted.
English Muffins were originally served in the finest restaurants and hotels. It didn’t take long for English Muffins to become a tasty treat that made it’s way to the average American breakfast table.
The versatile English Muffin was first served as part of the breakfast meal, or as a quick morning bite to eat, before heading out for a busy day. It’s versatility became quickly apparent, and nowadays is consumed for breakfast, lunch, dinner and snacks.
For breakfast, toasted English Muffins are slathered with butter, which soaks into the nooks and crannies. Most of us have our own homemade version of the Egg McMuffin.
For lunch, you can load a English Muffin up with your favorite meats, cheeses. Kids love peanut butter and jelly on English Muffins. I will have to try this for Charlie and David.
For dinner time, English Muffins act as the side bread, or you can pile almost anything on top of a English Muffin. English muffins make great snacks, too. Use them as a base for mini Cheese Pizzas.
English Muffins are an enjoyable and tasty holiday that is easy to participate, in. Just pop an English Muffin in the toaster oven. Then, top it off with whatever your prefer!
English Muffins
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup melted shortening
6 cups all-purpose flour
1 teaspoon salt
Directions
- Step 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Step 2 In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
- Step 3 Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
- Step 4 Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
A day to enjoy Zucchini bread. In researching this day, we first asked ourselves “why hold this day in the spring, when this Garden Squash isn’t in great supply?”
The answer quickly dawned on us….they hold National Zucchini Bread Day at a time when you are not sick of all that Zucchini.
In the summer months, Zucchini plant produces more fruit than gardeners can use. Summer progresses, everyone becomes sick and tired of eating Zucchini. T
he harvest goes on, day after day, after day. By mid summer, gardeners are resorting to all sorts of tricks to get rid of the mountains of Zucchini produced in their gardens. Some even leave Zucchini on there neighbors’ door step in the middle of the night.
In the month of April Zucchini finds its way in small supply to grocery stores in your area. Now, that we have reminded you of Zucchini breadyou know why today is a Holiday.
Related Holidays: Sneak Some Zucchini on Your Neighbor’s Porch Day
Zucchini Bread Recipe
24 servings Ingredient Checklist
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Directions
- Step 1 Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Step 2 Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Step 3 Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Step 4 Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Today is not a time to be risk averse if your a gambler, you will just love s Take a Chance Day. This sounds pretty risky (but fun). I wonder what I can get Charlie and David to do today they wouldn’t usually do.
Don’t forget life is filled with risks and to get what you want, sometimes you have to take a chance. Today is created to do just that. Today is the day to take a chance on virtually any object or goal.
Will it be love? will it be luck? Or, will it be lollipops? We hope you fully participate in this day, and that you attain everything you seek. Go ahead and take a chance. “Nothing ventured, nothing gained”.
If you are in love and a little afraid of taking the next step, perhaps today is the day to take a big leap. After all, it’s somewhat coincidental that today is also Lover’s Day.
Note: If you are going to “take a chance” at winning the lottery, and have never played the lottery before, we suggest you only buy one ticket. After all, everyone is going to take a chance today, so the odds are really low.
Although, I refuse to play the Lottery even though I might win because if I lose I wouldn’t have that money which I could do something fun but risky with this afternoon. Like going to a Amusement Park and riding all the rides I wouldn’t usually ride. Creating new memories with my family.
World Laboratory Day celebrates the place where great discoveries, inventions, and medical cures are made.World Laboratory Day also where mad scientists dwell. Perhaps the most well known thing to come out of the laboratory was…Frankenstein!
Countless ideas, concepts and theories are tested in laboratories. Most of the world’s greatest medical treatments and cures were discovered and perfected in laboratories, after endless study and testing. Products coming out of laboratories have helped and aided mankind in many, many ways.
Celebrate World Laboratory Day by learning more about how they work. If you chance across a laboratory worker (or mad scientist) today, wish them a Happy World Laboratory Day.
If your Homeschooling like Charlie and I are then set up a Science Lab and create World Laboratory Day by performing a couple simple Science Experiments with your students.
Thank you,
Glenda, Charlie and David Cates
