Ach! We STILL need some more time to get our offline projects off the ground... So last week, we did seven "recipes" from history, had 'em done ahead of time, and then time-stamped them to ensure a full week's worth of new posts for you!

This week, I'm hearkening to a favourite series of books for a little historical fair... The Book of Lists... and share some of the more "interesting" samples of historical tidbits from various books in that series...

#3: Errol Flynn and Truman Capote

A (drunken) one night stand that happened in 1947. According to Capote, "If it hadn't been Errol Flynn, I wouldn't have remembered."

#2:Marlene Dietrich and General George S. Patton

Apparently, they were an "intense pair" of lovers during her time entertaining the troops in WWII...

#1: Aimee Semple McPherson and Milton Berle

This happened four years after the evangelist's "kidnapping" and long before he was "Uncle Milty"... granted, she apparently enjoyed "the deed" at home in front of her personal altar... complete with crucifix and candles.

PLEASE NOTE: This is only a SAMPLING from the original list... to full entry is in the book and well worth the read!

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

Ach! We STILL need some more time to get our offline projects off the ground... So last week, we did seven "recipes" from history, had 'em done ahead of time, and then time-stamped them to ensure a full week's worth of new posts for you!

This week, I'm hearkening to a favourite series of books for a little historical fair... The Book of Lists... and share some of the more "interesting" samples of historical tidbits from various books in that series...

#3: The Padded Baseball Glove - Arthur Irwin, 1884

#2: The Zipper - Gideon Sundback, 1891

#1: Basketball - James Nesmith, 1922

PLEASE NOTE: This is only a SAMPLING from the original list... to full entry is in the book and well worth the read!

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

Ach! We STILL need some more time to get our offline projects off the ground... So last week, we did seven "recipes" from history, had 'em done ahead of time, and then time-stamped them to ensure a full week's worth of new posts for you!

This week, I'm hearkening to a favourite series of books for a little historical fair... The Book of Lists... and share some of the more "interesting" samples of historical tidbits from various books in that series...

#5: Wash Tubbs and Captain Easy Wiki Link

#4: Krazy Kat Wiki Link

#3: Popeye and Wimpy Wiki Link

#2: Blondie and Dagwood Wiki Link

#1: Charlie Brown and Snoopy Wiki Link

PLEASE NOTE: This is only a SAMPLING from the original list... to full entry is in the book and well worth the read!

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

Ach! We STILL need some more time to get our offline projects off the ground... So last week, we did seven "recipes" from history, had 'em done ahead of time, and then time-stamped them to ensure a full week's worth of new posts for you!

This week, I'm hearkening to a favourite series of books for a little historical fair... The Book of Lists... and share some of the more "interesting" samples of historical tidbits from various books in that series...

#4: First Impressions by Jane Austen *Renamed "Pride and Prejudice"

#3: Before this Anger by Alex Haley *Renamed "Roots: The Saga of an American Family"

#2: Catch-18 by Joseph Heller *Renamed "Catch-22"

#1: Tenderness by DH Lawrence *Renamed "Lady Chatterley's Lover"

PLEASE NOTE: This is only a SAMPLING from the original list... to full entry is in the book and well worth the read!

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

Ach! We STILL need some more time to get our offline projects off the ground... So last week, we did seven "recipes" from history, had 'em done ahead of time, and then time-stamped them to ensure a full week's worth of new posts for you!

This week, I'm hearkening to a favourite series of books for a little historical fair... The Book of Lists... and share some of the more "interesting" samples of historical tidbits from various books in that series...

#3: Because they believe big is best... This goes for bellies and for beer.

#2: To avoid sex.

#1: As children, their mothers use them as guinea pigs for their cooking.

(Attributed to David Scott-Atkinson, Public Relations Executive and Canadian Trend Observer)

PLEASE NOTE: This is only a SAMPLING from the original list... to full entry is in the book and well worth the read!

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

Ach! We STILL need some more time to get our offline projects off the ground... So last week, we did seven "recipes" from history, had 'em done ahead of time, and then time-stamped them to ensure a full week's worth of new posts for you!

This week, I'm hearkening to a favourite series of books for a little historical fair... The Book of Lists... and share some of the more "interesting" samples of historical tidbits from various books in that series...

#5: Queen Zingua - Early 17th Century - Angola

She would cripple men because she thought "the lame best perform the act of love". Kept a harem of males and enjoyed watching battles to the death between warriors, then bed the winner. According to legend, she would make love all night to a man, then have him killed in the morning to avoid jealousies and for general amusement. Her "legend" continued until the age of 77 when she converted to Catholicism.

#4: Empress Theodora - 508(?) to 548 - Roman in Constantinople.

Although she worked to ensure restrictions against faithless husbands and public nudity, it is said she would "take on" ten men a day... and then up to thirty of their servants by afternoon.

#3: Cleopatra - 69 to 30 BC - Greece/Rome/Egypt

Aside from the well known lovers, not many people know that Cleo had her first lover at twelve... learned "secrets" on how to make love from a bordello in Alexandria, had scores of young males slaves in a temple she erected who were fed drugs to keep them "aroused" so she could "practice"... and it is said she could tangle with 100 men in a single night. Not TOO far fetched for a woman who would use sex to drive herself into power...

#2: Mnesarete - 4th Century BC - Greece

A prominent and well thought of prostitute in ancient Greece, she is said to have inspired statues of Aphrodite... as well as more than the average attention one might expect! Once, she was arrested and tried for profaning the Eleusinian mysteries and was being defended by a lover, the statesman Hyperides... When it seemed she was going to lose her case (and her life,) Hyperides ripped open her robe and exposed her breasts to the jury... She was acquitted.

#1: King Solomon - 973 through 933 BC - Israel

Solomon had 700 wives... and (estimated) 300 mistresses... which gives one pause for thought... when did he have time to acquire that legendary wisdom... and when did he find that mine???

PLEASE NOTE: This is only a SAMPLING from the original list... to full entry is in the book and well worth the read!

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Recipe Source...

1 1/2 c Grated carrots
1/2 ts Lemon flavoring
3 1/2 c Sugar
1/2 c Sweetened condensed milk
1/2 c Water

Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots.

Thanks to Mrs. L.G.Humichl, Perry, IA.

Huge thanks for the above from Just Hungry, Recipe Source, and of course, The BBC.

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Just Hungry...

1 top of a cottage loaf
1 small egg
3 fl. oz. milk
4 to 6 de-rinded rashers
6 oz. mushrooms
1 1/2 oz. butter
1 1/2 fl. oz. oil
1 rounded dessertspoonful flour
6 chopped tarragon leaves [6! exactly!] fresh or dried
salt and pepper to season
1 rounded eggspoon English mustard [is an eggspoon smaller or bigger than a teaspoon?]
1 6 fl. oz. good bone stock or 1 fl. oz. cooking sherry and 5 fl. oz. stock
oil to fry

Scoop crumb from bread knob, invert on table and when hollowed out, vandyke the top edges. Beat egg with milk, pour into what is now a bread water-lily, swill round until absorbed, lower immediately in smoking hot oil and fry until interior is a good golden brown. Keep warm on serving dish in oven at Gas Mark Low or 200°F. Fry bacon rashers dry in a shallow pan turning them carefully until cooked to desired texture. Roll up, keep warm on dish with bread case and add oil and butter to bacon fat in pan. When hot toss unskinned, sliced mushrooms and their stalks into this mixture, shake and turn over moderate heat until they have taken up the frying agents. Toss in flour and mustard and work until smooth with the back of a wooden spoon, add chopped tarragon, dilute gradually with small additions of stock blending thoroughly after each addition until all is smooth and creamily sauced. If choosing sherry, add before stock. Season to taste, pile into ‘water lily’, arrange bacon rolls on top as in our picture and serve piping hot.

Huge thanks for the above from Just Hungry, and of course, The BBC.

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Waitrose...

425ml water
200g bulgar wheat
425ml milk
30g currants
30g sultanas
2 large egg yolks, beaten
Pinch of saffron
50g light brown sugar
1 tbsp toasted pine nuts
100ml rum (optional)

Almond milk -
200ml boiling water
100g ground almonds

Put the bulgar, water and half the milk in a pan, bring to the boil, reduce the heat and simmer, uncovered, for 10-15 minutes. Cover and leave to stand for 15 minutes.

Meanwhile, make the almond milk: pour the boiling water over the almonds, leave to stand for 15 minutes, then strain. Discard the soaked almonds.

Add the rest of the milk, the almond milk and the dried fruit to the bulgar. Bring to the boil. Lower the heat and add the egg yolks and saffron, stirring. Don't boil. Stir in the sugar, then remove from the heat. Leave to stand for a few minutes, then serve, garnished with pine nuts.

Huge thanks for the above from Just Hungry, Waitrose, and of course, The BBC.

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Plimoth Plantation...

1 1/2 cup whole peas, rinsed and picked over
8 cups water (plus additional water for soaking peas)
4 oz. thick sliced bacon, coarsely chopped

Place peas in a bowl and add water to cover by 3 inches. Leave overnight for cooking in the morning or soak all day to cook for dinner.

Drain peas and discard water. Place peas and bacon in a large pot and add 8 cups fresh water. Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed. Add water if necessary to keep from burning.

Huge thanks for the above from Just Hungry, Plimoth Plantation, and of course, The BBC.

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from the Foody...

1 Hare or Large Rabbit
Blood from the Hare or Rabbit
4 rashers Bacon
2 Onions
1 Lemon
15g (½ oz) Butter
1 tbsp Plain Flour
1 Bouquet Garni
6 Cloves
1 tsp Ground Allspice
Seasoned Flour
Port
Salt and Black Pepper

Preheat the oven to 170°C: 325°F:
Chop the bacon and onion, zest the lemon.
Lightly coat the joints of the hare with flour and place in a flame-proof casserole dish.
Add the herbs, bacon, onion, spices, lemon zest and seasoning.
Cover with water, bring slowly to the boil.
Cover and transfer to the oven for 2 - 2½ hours or until the hare is tender.
Remove the hare, onions and bacon with a slotted spoon and keep warm.
Discard the bouquet garni and the cloves.
In a small saucepan, melt the butter and stir in the flour.
Gradually add the cooking liquid and stirring continuously until thickened.
Stir in the blood and add port to taste, mix well and adjust the seasoning if necessary.
Pour the sauce over the hare and serve with redcurrant jelly.

Huge thanks for the above from Just Hungry, the Foody, and of course, The BBC.

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Medieval Recipe Translations...

You'll need...

- The liver, heart, and any other obtainable sweetmeats (except the brain) of venison or beef

- Unseasoned toasted breadcrumbs

- Black pepper & salt

- Venison or beef broth

- Egg yolks, beaten

- Optional: shredded dark meat of cooked chicken or pork OR: cooked and sliced venison or beef brains

- Saffron or few drops yellow food coloring (optional)

DIRECTIONS:

Chop the liver & sweetmeats into stewing size chunks; boil until done. Remove from the water and drain well. Pass the meat through a food processor (or equivalent device) along with the breadcrumbs and broth until you have a smooth & thick gravy-like consistency. Place in a saucepot and bring to a soft boil; reduce heat to simmer. Add the salt & pepper. Beat in the egg yolks. Allow to cook for several minutes, then serve as a thick soup or an accompaniment to meats. OPTION: after beating in the egg yolks, add shredded pork or chicken (or the prepared brains) along with a few pinches of saffron or drops of yellow food coloring. Allow to cook for several minutes, then serve as a thick soup or an accompaniment to meats.

Huge thanks for the above from Just Hungry, Medieval Recipe Translations (A GREAT SITE!!!), and of course, The BBC.

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Food Downunder...

You'll need...

1 1/3 kg Mutton, diced
4 tsp Flour (4 to 5)
1/2 tsp Salt and freshly ground pepper
3 tbl Olive oil
An orange, plus its juice
570 ml Good dry red wine
1 sprg rosemary

...and for the cheese topping...

280 gm Self raising flour
85 gm Butter or lard, diced
110 gm Devon Garland, Cheddar or West Country farmhouse cheese,
Coarsely grated or finely diced
Freshly ground pepper
2 tbl Fresh herbs, finely chopped
4 x Spring onions, finely chopped
2 tbl Plain yogurt, mixed with 70ml cold water

Put the flour and seasoning in a bowl and toss the mutton, a few pieces at a time, in it.

Brown the meat in the olive oil, and then add the zest, juice and red wine.

Bring to the boil, tuck in the sprig of rosemary, cover and cook at 150C/350F/gas 3 for about 3 hours or cook it overnight or all day in the bottom oven of the aga.

For the cheese topping:

Rub the flour and fat together in a bowl and then stir in the cheese, pepper, herbs and onions. Stir in enough liquid to make a soft, pliable dough. Transfer to a floured board and knead it lightly.

Roll out to fit the top of whatever ovenproof dish you are serving the hotpot from, cut into wedges and lay them on top of the stew. Bake at 200C/400F/gas 6 for 15-20 minutes.

Huge thanks for the above from Just Hungry, Food Downunder, and of course, The BBC.

The information and images in this post are being used assuming "Fair Use"/"Fair Dealing" as we do not profit nor make commercial use of the information. This information and/or images may be removed at the request of the original copyright holder within seven business days of notice.

I was rummaging through some of my Dad's old stuff this weekend with a mind to getting some of it organized when I came across this. This is his old badge from Research Enterprises Ltd during WWII. Research Enterprises Limited or (REL) was a high technology war industry company.

Occupying 55 acres southeast of Eglinton and Laird, REL at its peak it employed over 7,500 people in buildings covering 750,000 sq. ft of engineering and manufacturing plants. It produced an incredible $220, million worth of high technology radio machinery and precision optical instruments in its six short years. Little remains, just a few red brick buildings on Eglinton and on Research Road.

Incorporated on July 16,1940, and closed in September, 1946, Research Enterprises was the largest single employer ever to operate in Leaside. War conditions gave Canadians a chance to show they were among the world's best in establishing a high technology facility and at maintaining very high production volumes throughout the war.

Noteworthy was the equal staffing of men and women, with
the latter providing most of the inspection staff.

Excerpt from: Points Of Interest Along Lost Streams

I feel blessed that I have such tangible pieces of my family's past in order to give me a better understanding of who they were outside of the roles I knew them in. My Dad's days at REL were long over when I was born in 1967.

Thank you for stopping by, and wishing you all the best in the week ahead

Blog Your Blessings

Over the holidays Matthew and I had the opportunity to see the 2008 film The Changeling. I say 2008 because there was a horror classic by the same name, and several people I know confused this film with a possible remake.

While not a horror this film is based around some gruesome events that occurred in the late 20s - early 30s in Southern California. These horrific kidnappings, and murders of young children became known as the Wineville Chicken Coop Murders.

The film begins in 1928 Los Angeles and tells the true story of a woman who recognizes that the boy returned after her son's disappearance is an impostor. After confronting the city authorities, she is vilified as an unfit mother and branded delusional.

Being a parent the film was naturally difficult to watch at certain points, however I did not feel an emotional connection to the lead character played by Angelina Jolie that I had expected I would. Don't get me wrong I do appreciate Jolie's work as an actress, just not in this film.

The plot is comprised of very difficult subject matter, and I am not certain how it could have been made better while respecting the gravity of these events, and not sensationalizing them. Yet, I was left with the feeling it could have been a lot better.

Seen any good films based on historical events? What do you recommend?

Image Credit: Wiki

Thinking about the 1970s tv show Fantasy Island brings back a lot of fond childhood memories for me, so it was with much sadness that I learned of the death of actor Ricardo Montalban earlier today. Mr Montablan apparently passed away in his home, although no cause of death has been given at the time I am typing this. While Mr Montablan had a long and successful acting career for me he will always be Mr. Roarke. Rest in peace Ricardo Montalban. The actor was 88 at the time of his death.

Photo Credit: Washington Post

The BBC is reporting that ancient graves have been unearthed in Istanbul. The graves contain both skeletons, and gifts for the afterlife.

Historians had believed modern-day Istanbul was first settled around 700 BC however these graves are at least 6,000 years older. To watch a video, and read a full article on this discovery please click here.

Image Credit: BBC

In honour of my recently finding out that there is a strong probability that I am 1/4 Roma I decided to post this photo of a Romanichal Reading vardo wagon, which was taken at a transport museum in Glasgow, Scotland. It is circa early 20th century.

I won't get into too many details here, but there is a possibility that certain Hungarian/Romanian relatives hid the fact they were of gypsy origin when coming to Canada. Can you blame them if they did? Gypsy people are still being persecuted to this day in Europe.

Please note that this entry is for both the Tuesday, and Wednesday editions of WW. Thank you for stopping by!

For a list of other Wordless Wednesday participants please click here.

Image Credit: Wiki

Normally getting the kiddo back into schedule after a holiday break is a fairly difficult, and grumpy task. This week was different, and actually got off to a smooth start and stayed that way. This was a definite blessing as any parent of a young teen will relate to.

The kiddo is blessed to be going to a school that provides computers to each student, and has some really great teachers this year. Their own hard work clearly shows through my daughter's achievements this year, and her appreciation of them, and her school.

That is her classroom pictured above. Hubby says it looks like the NORAD command post. Cool!

Blog Your Blessings

Woo Hoo! I have finished up the final touches on the newly revamped website for the Norfolk Militia (Heritage Regiment) Re-Enactment Group. If you have a few minutes I would love it if you would click on the linky, and have a quick look at the new website. Any feedback is welcome including any constructive criticism.

I LOVE Joomla!

I don't know....I actually kind of like it...

However, according to a BBC news article the Reverend Ewen Souter said the 10ft crucifix was "a horrifying depiction of pain and suffering" which was also "putting people off". It has since been removed from the church in West Sussex England where it had been displayed.

This sculpture of Christ was designed, and created in the 1960s, and is made of coal dust and resin. I believe it reflects the mood, and art at that time period (my opinion I'm no art critic) and to get rid of it is to destroy a bit of history.

What do you think?

To learn more you can read the BBC article here.

Image Credit: BBC

Photo of a woman, and child feeding seagulls circa summer 1957.

Please note that this entry is for both the Tuesday, and Wednesday editions of WW. Thank you for stopping by!

For a list of other Wordless Wednesday participants please click here.

Image Credit: BBC Archives

This past week in another blog I write for I participated in a meme where the theme was hope. I thought the choice for the theme was perfect for starting off the brand new year, and will share a bit of that same entry with you here today. I know that many of you who are regulars here may not have seen the original.

I got this tropical flowering plant several years ago from my grandmother's funeral. It was part of a large basket of planets, and my uncle gave it to me. When the initial flowers fell off a couple of weeks after the funeral they never grew back. No matter what I tried including moving its location, special plant food, etc, nothing seemed to work in getting it to flower.

Then in a weird bit of coincidence guess what I saw on the morning of Christmas eve! I say these tiny flowers are a good representative of hope.....and hope is a wonderful blessing to start out the new year with.

Happy New Year 2009, and thank you for stopping by!

Blog Your Blessings

I came across this vintage new year greeting from the Wells Fargo company while surfing the web earlier in the week. I thought it was so sweet that I just had to share it here.

Vintage greetings such as these remind me that no matter how tough things can get we do go forward, and things do get better. Wishing you a very happy, healthy, and prosperous new year!

Happy New Year 2009!

Image courtesy: Wells Fargo archives