The First Day--of May

I'm a poet..and didn't know it...

Had a great weekend, and actually got a chance to stay in town...There was so much going on here from the University Parkway Upward Program (Did a devotion there) to the Up and At Em kick off event, and having friends over. Didn't realize how packed the weekend was going to be, but it was wonderful!

Since Mondays are pretty random for me, I figured I'd let you know about two fairly random things that I came across today:
First--not as random as the second--

The Health Screening Center of Mountain States Health Alliance has partnered with Food City to host monthly cooking demonstrations on cooking healthy.
The first one will be on May 9th from 11:30am to 12:30pm at the Food City in Gray. Not only will there be a cooking demo, but they will also have samples, recipes and nutritional analysis of foods. Chef Greg Saunders from The Troutdale Dining Room in Bristol, Tenn., will present the demonstration.
It's FREE but seating is limited so call (423) 854-5930; or for more information on dates, locations and guest chefs, log on to the website: www.msha.com/healthscreeningcenter.

Secondly--
The second one has something to do with food, also, but is WAY more random. This food you have known since you were little. RICE KRISPIES! Someone has figured out why they talk back to you with their snap, crackle and pop when you pour milk in the bowl. Here's why thanks to an article on www.netscape.com

During cooking, exceptionally strong bonds are formed that hold the krispy together. It's during this cooking process that each piece of rice expands and a network of air-filled caves and tunnels form inside. The milk puts pressure on the air inside those caves and tunnels and pushes the air around. The air just keeps moving around against the walls of each of those little pockets until they finally shatter, like glass, at which point you hear familiar snap, crackle and pop.
Actually, if you look closely, you can see tiny air bubbles escaping to the surface. Once the milk is fully absorbed into the rice kernels and the air pockets have all burst, your cereal will get very quiet. And soggy (yuck.)

Science--making a breakfast better!
CH