Winter is back and Boots are back too!

Winter is back and Boots are back too!

A boot is a type of footwear. Most boots mainly cover the foot and the ankle and extend up the leg, sometimes as far as the knee or even the hip. Most boots have a heel that is clearly distinguishable from the rest of the sole, even if the two are made of one piece. Traditionally made of leather or rubber, modern boots are made from a variety of materials. Boots are worn both for their functionality – protecting the foot and leg from water, snow, mud or hazards or providing additional ankle support for strenuous activities – and for reasons of style and fashion.

High-top athletic shoes are generally not considered boots, even though they do cover the ankle, primarily due to the absence of a distinct heel.

I am Covered^_^

The hijab has a meaning beyond that piece of cloth that we call the head scarf. Hijab is the entire expression of Islamic modesty: covered hair, ears and neck.It is the full embrace of our faith and the emblem of our beliefs. ``You can't live your life in terror and be scared,'' said Malika Khan, Sumiya's mother and a 53-year-old lab scientist who wears her hijab at O'Connor Hospital in San Jose. ``No, I'm not going to be intimidated by people who don't understand. Thank God I am strong in my commitment to my religion.''

Headwrap

Fatimah Finney

This head is wrapped in more than just cloth,
this body is covered in more than just clothes
and I am more than what you think you see in me.
I wear humility on my back,
gratitude around my neck,
and respect across my chest
because modesty is my chosen style of dress.

I am a Muslim woman
And I am not oppressed.
I am impressive.

My beauty is not measured by the length of my legs,
the width of my hips,
or the height of my heels.
Nor is my worth contained in curves of my frame
Or the style of my hair.
Who I am extends beyond my body proportions and the clothes that I wear.

I am a Muslim woman
Born of Muslim women
And my story is theirs.

We are more than what your headlines declare.

We have minds.
We have opinions.
We have intelligence.
We have ambitions.
We have our faith
And we gladly practice our religion.
As mothers, daughters, sisters, wives,
friends, students, and teachers,
we are born leaders.

And we are strong.
Yes, we choose to wear our garments long
And our heads are wrapped.
But this only adds to what is inherently in us
and what we will never allow your guidelines to define.

My beauty is mine.

So no, I am not those women on your magazines
and don’t be confused in thinking I secretly want to be.
I am a proud Muslim woman
and I prefer being  free.

Vegetable Salad with Tuna

Vegetable Salad With Tuna

Ingredients:

11⁄4 cups (150 g/5 oz) frozen peas

150 g (5 oz) frozen green beans

salt

3 chilled cooked potatoes (waxy variety), unpeeled

1 yellow and 1 green capsicum (bell pepper)

1 medium white onion

2 large tomatoes

2⁄3 cup (100 g/4 oz) green olives stuffed with pimiento

1 small clove garlic, finely chopped

4 tablespoons mayonnaise

1 tablespoon olive oil

2 tablespoons lemon juice

freshly ground black pepper

1 can (180 g/7 oz) water–packed tuna, drained

lemon wedges, to serve

How to make Vegetable salad with Tuna

1. Bring 1⁄2 cup (125 ml/4 fl oz) water to a boil in a saucepan with 1⁄2 teaspoon salt. Add frozen peas and beans, cover and cook 5 minutes. Pour into strainer, reserving liquid. Drain vegetables and let cool.

2. Peel potatoes and cut into small cubes. Trim capsicums and cut into short strips. Slice onion into rings. Halve tomatoes, remove seeds and cut into eighths.

3. Halve olives if desired. Place olives, peas, beans, capsicum strips, onion rings, tomato wedges and diced potatoes in a serving bowl.

4. Combine garlic, mayonnaise, oil, lemon juice and 3 tablespoons of reserved vegetable cooking water. Stir together until smooth. Add salt and pepper to taste.

5. Pour mayonnaise mixture over vegetables. Flake tuna a little. Arrange on vegetables. Serve with lemon wedges.

How to Knit: Splice Yarn with Vicki Square

Overnight Waves

Spaghetti , All Over The World !!!

Spaghetti, Italian Style

Spaghetti and Meatball Sauce Recipe 

Ingredients

Meatballs

• 1 lb ground beef
• 2 Tbsp plain dry bread crumbs
• 1 egg
• 1 Tbsp Parmesan cheese, freshly ground
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground

Sauce

• 1/2 cup onion, chopped
• 1 Tbsp olive oil
• 15 oz can tomato sauce
• 14 1/2 oz can whole tomatoes, undrained & crushed
• 6 oz can tomato paste
• 1/2 tsp basil
• 1/2 tsp sugar
• 2 garlic cloves, minced
• 1/4 tsp oregano
• 2 Tbsp Parmesan cheese, freshly grated

Directions

1. Mix together all meatball ingredients in a bowl.
2. Form into balls 1 1/2" wide.
3. Bake on cookie sheet at 375F for 25 minutes.
4. While meatballs are cooking, saute onions in olive oil over a medium heat.
5. Stir in remaining sauce ingredients.
6. When the meatballs are done, add the finished meatballs into the sauce and simmer for 20 minutes.
7. Start spaghetti cooking near the end of this cycle so they finish at the same time.
8. Stir the cheese into the sauce and meatballs, and serve over the spaghetti.

Spaghetti, Filipino Style

To have a delicious pinoy spaghetti,you need to simmer the sauce in a very low heat for at least an hour or so..you dont need to add sugar or anything else..just make sure you use banana catsup and filipino beef hotdog(purefoods

Ingredients:

1 lb. spaghetti noodles

1 lb ground beef

1 cup chopped or sliced beef hotdog (swift philippine hotdog)

1 small bottle  banana ketchup

fiesta sweet blend sauce

2 medium onion chopped

4 cloves garlic,chopped

2 tbsp cooking oil

grated cheese(optional)

Spaghetti, Egyptian Style

 Koshary 

Ingredients:

2 cups cooked rice

2 cups cooked penne pasta

2 tablespoons white vinegar

1 teaspoon Ground Cumin , divided

1/2 teaspoon Garlic Powder

1 cup cooked lentils

1 can (15 ounces)  crushed tomatoes

1/2 cup water

1 1/2 tablespoons sugar

3/4 teaspoon Ground Cinnamon

1/2 teaspoon salt

1/4 teaspoon  Crushed Red Pepper

3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)

2 medium onions, thinly sliced (about 2 cups), optional*

Instructions:

1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Spaghetti, Colombian Style

Spaghetti con Pollo y Salsa Criolla (Colombian-Style Spaghetti with Chicken)

Ingredients

(4-6 servings) 1 pound thick spaghetti

1/2 cup chicken stock

4 cups of cooked and shredded chicken

Queso fresco or parmesan cheese to serve

Salsa Criolla:

2 tablespoons vegetable oil

1/2 cup chopped onion

2 garlic cloves, minced

4 large tomatoes, diced

1/2 cup red pepper, diced

1/2 cup green pepper, diced

1 teaspoon fresh thyme

1/2 teaspoon ground cumin

1/4 teaspoon oregano

Salt and pepper

Directions

1. Bring a large pot of water to a boil, salt the water and cook the pasta al dente.

2. While the pasta is cooking, in a large skillet heat the oil over medium heat. Add the salsa criolla ingredients and cook stirring often, for about 10 to 15 minutes or until the consistency is smooth. Set aside.

3. Drain pasta and add to the skillet. Add the shredded chicken and pour chicken stock over the pasta and toss to combine. Season with salt and pepper.

4. Toss the spaghetti to coat evenly with the sauce. Top with cheese and serve immediately.

 Spaghetti, Chinese Style

Chinese Spaghetti with Meat Sauce

Ingredients:

1 pound thin spaghetti
8 cups water
2 teaspoons salt for boiling the spaghetti
1 fresh cucumber (about 10 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a pot)

Meat Sauce:
1 pound 90% lean ground beef
4 cloves garlic
2 scallions, including the green top
1 teaspoon dried crushed red chili peppers
3 tablespoons Hoisin sauce*
3 tablespoons soy sauce (Kikkoman brand)
2 cans tomato sauce (8 oz. each)

Preparation:
Peel and slice cucumber diagonally into ¼ inch thin pieces, then cut into strips. Place the cucumber strips in a small bowl and set aside.  Crush, peel and finely chop the garlic. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok or a pot over medium-high heat. When the oil is hot, brown garlic, green onions and crushed chili peppers for a few seconds. Add ground beef. Cook and stir for approximately 2 to 3 minutes, until the meat separates. Add Hoisin sauce, soy sauce and tomato sauce into wok or pot. Mix well. Lower heat and cook for approximately 5 minutes with the cover on. Stir the sauce mixture again, cover and cook for 2 more minutes. Turn off heat and let the meat sauce sit with cover on the stove until the spaghetti is ready to serve.

In a medium size pot, bring water to a boil. Break the thin spaghetti in half and place into boiling water. Add 2 teaspoons of salt and stir well. Boil the spaghetti for approximately 8 minutes uncovered and stir occasionally. Drain the cooked spaghetti through a colander.

To Serve:
Place a portion of cooked spaghetti in an individual serving plate. Add sauce over the top of the spaghetti and sprinkle a handful of cucumber strips over the meat sauce to serve.

Makes 6 to 8 servings
Preparation time: 10 minutes
Cooking time: Approximately 18 to 20 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening it can be stored for several month in the refrigerator. 

Spaghetti, Japanese Style

 Butter and Enoki Mushroom

What you’ll need

1 lb	dried	Long Pasta
1 lb	ground	Chicken or Turkey
2 whole	gently scrambled	Eggs
1 C	frozen chopped	Spinach
1/4 C	regular	Soy Sauce
1/4 C	warm	Pasta Water
3 T	sweet	Mirin
2 T	granulated	Sugar
1/4	freshly squeezed	Lemon Juice
1/2 tsp	freshly ground	Black Pepper

How to make it

Use fettuccine rigati but any long pasta will do with spaghetti or fettucini working best. Boil the pasta according to directions making sure not to overcook and don’t forget to add salt to the water.

In a very large skillet, brown the meat with 1 tablespoon of vegetable oil, garlic, salt and pepper. Remove any fat. Add the frozen spinach and warm through.

Reduce heat to medium low. Pour in the soy sauce, mirin, and pasta water. Then add and mix in the sugar. Pour the beaten eggs all over and immediately stir gently. The eggs will incorporate and turn the liquid into a sauce with little chunks of scrambled pieces. It’s odd but you’ll like it. Japanese and Chinese cuisine do not use cream or milk so this is a basic way of adding body to the liquid without a thickener.

Let the mixture cook for a few minutes then add the drained pasta. Mix thoroughly and warm for another few minutes. If the pasta is a bit dry, add more pasta water and mix. Adding more soy sauce can make it too salty. Just before serving, squeeze some lemon over the pasta and ground some pepper as you like.

Roots of Egyptian food

Roots of Egyptian Food

Egypt is the gift of the Nile. This is a famous saying by Herodotus, the ancient Greek historian who wrote about Egypt about 2400 years ago. Nile river has indeed been the main influential agent in shaping what Egyptian ate. Although Egypt area is around 1,000,000 square kilometers only  6% inhabited by Egyptians which is constitutes the Nile valley, delta and coastal cities (mainly Alexandria, Marsa Matrouh, Port said, Damietta and Hurghada) while the rest is a lifeless desert.

Ancient Egyptians mainly grew wheat and barley, they used wheat to bake bread (which has always been the main food item in any Egyptian meal).

Another main crop Egyptians grew was beans or Foul as its current Egyptian Arabic name. Beans can be cooked in several ways and makes a main Egyptian meal at any time during the day (breakfast, lunch or dinner).

Egyptian Recipes

Egyptian food recipes roots grow from the diversity of Egyptian culture which was influenced by foreign invasion, trade with other nations and hospitality of Egyptians to others. Main influence to Egyptian cuisine came from Syria, Lebanon, Turkey and Greece. Egyptian added their flavor to foreign dishes and also their names.

Agriculture has always been the main achievement of Egyptians through their history and vegetables constitute the main ingredient of most Egyptian dishes in additions to meat (beef and chicken). Fruits are eaten as dessert after a meal with many other sweet dishes that Egyptians excel at making.

Some famous Egyptian dishes:

Melokhea (or Molokheya) A traditional dish in Egypt is Molokheya which is a soup made from a leafy green summer vegetable called Molokhya or Melokhya and served with rice and meat or chicken. You can eat it with bread or rice or both.

Molokheya Ingredients:

2 tablespoons chopped garlic

1 tablespoon ground coriander (whole coriander ground by mortar and pestle produces a stronger flavour)

1 tablespoon butter

1 package of frozen chopped molokhia

-  In a new pot, add the two cups of stock.

- Prepare the (taqliya) by melting the butter and adding both the ground coriander and half of the garlic.

   If grinding the coriander with a pestle and mortar, be sure that the coriander seeds have all been crushed thoroughly; it will still be    chunky compared to store-bought ground coriander.

- Once the coriander and garlic have been covered in the butter, continue to stir while on high heat until the colour turns golden. Set aside  the taqliya

- In the stock add the remaining garlic.

- Also add the molokhia.

- If using frozen, it does not need to be thawed beforehand.

- Once the molokhia has reached a hot, but not boiling temperature, add the taqliya mixture and stir to ensure it is evenly distributed.

- Serve the molokhia on a bed of rice. If desired, spoon some of the pickled onions.

Rice

 Are made in different ways with nuts, onion, vegetables and meat. Also rice can be stuffed in grape leafs with spices and sometimes meat to make Warak el enab which is a popular meal in Egypt. Rice is the main ingredient in Mah-shi or stuffed food which is made with either cabbage, koussa (Zucchini)or grape leaves.

Stuffed Cabbage or ( Mahshi Kromb)

1. One stick of butter (4 OZ).

2. Four small or three medium onions.

3. One cup of water.

4. One can tomato paste (12 OZ).

5. One Cabbage.

6. Four more cups of water.

7. One small spoons of Salt and 1/4 spoon of Pepper.

8. Four cups Rice.

9. Chopped Parsley.

10. Four bouillion cubes.

  Procedure:

 1. Wash the four cups of rice several times, and keep it in water for about ½ an hour. Then, wash rice, drain water out.

2. Cut the cabbage core. Carfully separate the cabbage leaves.

3. Boil water, then place about 10 leaves in the boiling water for about 5 minutes. Remove leaves and drain the leaves. Then, add more leaves to the boiling water and repeat until you are done cooking all leaves.

4. Cook one stick of butter with onions, until the onion becomes brown. Then, add one cup of water and tomato paste to the onion. Cover them and cook together on low for about 10 minutes. Stir every 2 minutes.

5. Add tomato paste and onion mixture to rice. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice. Add chopped parsley to the rice, and mix well.

6. Soup Mixture: Boil 4 cups of water and add four Beef or Chicken bouillion cubes to the water. Boil for 2 minutes.

7. The most difficult part: Cut big cooked cabbage leaves in half. Place a small amount of rice mixture in leaf and roll.

8. Put foil in the bottom of a sauce pan. Place all rolled cabbage in the pan.

9. Cover the rolled cabbage with the soup mixture.

10. Cook for about 50 minutes on medium heat. Check until the water disappears. Keep checking every 5 minutes until it is cooked

Stuffed Zucchini with rice and veggies

Stuffed red and green peppers with rice and veggies

Stuffed eggplant with rice and veggies

Stuffed Grape leaves with rice and veggies

Egyptian Desserts:

We list here some sweet desserts which is popular in Egypt:

Basbousa

# Basbousa is a type of sweet made of semolina pastry and soaked in honey and tapped with hazelnuts.

Bakhlawa (filo dough, honey and nuts)

Umm Aly (very popular in Egypt) is a raisin cake soaked in milk.

Konafa (mainly eaten in Ramadhan)

Katayef (mainly eaten in Ramadhan)

Kids in Hijab♥♥♥

K

These days,  Muslim or Islamic children have a wide range of choices when it comes to Kids hijab. There are innumerable styles to select when it comes to the fabric choices to Kids hijab. There are innumerable styles to baddest if it comes to the bolt choices. There are the attractive pashmina shawls to the almost bashful broad capote versions as well. Whatever it is, your adolescent is abiding to attending actual admirable if they abrasion the hijab.Ethereal whiteThere are admirable combinations accessible these canicule in the array of kids hijabs. These ambit from archetypal white pieces accessible in a one section with a bolt like georgette capote and bare of any lace. Though these attending almost simple they are the archetypal styles and will never go out of fashion.

Then, there are the added accepted atramentous kids hijabs, which ambit from the plan atramentous chiffon shawls beat as hijab to baby designs alloyed or corrective on the atramentous hijab. Some of the children’s pieces accept a individual section of hijab and do not accommodate any applique on the edges. However, a lot of adolescent girls will adulation to accept a bit of intricate applique binding on their attractive atramentous cottony capote and appropriately these are actual abundant in faddy nowadays.

Colorful variations

There are aswell assorted bright combinations if it comes to kids hijabs. After all, all kids like a bit of blush in their apparel so why not in the hijab as well? These days, you can acquisition archetypal abstaining blush combinations with aerial designs on them to acute beach and red variations of the hijabs. Abounding of these hijabs are fabricated of a cottony capote or sometimes accept added big-ticket pashmina shawls used. There are aswell abnormal blooming blends if it comes to blush in kids hijabs. These ambit from boscage blooming blush combinations to archetypal blooming blush variants. Then, there are the archetypal amber combinations as able-bodied area both ablaze as able-bodied as darker amber colors in the kids hijabs are available. Ablaze blah is aswell a actual accepted choice.

Kids attending admirable in hijabs!

You will absolutely accede that kids hijabs are actual abundant in appeal because they attending so admirable cutting them! Little girls arranged up in their admirable bright hijabs are a joy to behold! In addition, with so abounding admirable designs, styles, colors and cuts to choose, it can be difficult to accept the absolute one for your little darling!

Cleaning up spilled oils

Dropping a glass bottle of oil can be quite messy to clean. Most of us
usually wipe it off with a cloth, and wash with water and detergent, but
still, the grease is always there.

There’s another way to clean the oil slicked floor.

1. Sprinkle a generous amount of flour over the area and wait for the
flour to absorb the oil.

2. If there are any glass bits, use brush, if not, a paper towel will do
the work. Move the flour around the area to make sure that all the oil
has been absorbed.

3. Sweep with a broom and dustpan.

4. Use a window cleaner to wipe away the last traces of oil and flour.

Storing Cheese

To preserve cheese, it should not be exposed to too much oxygen. Wrap cheese in parchment paper, followed by foil. Keep it in an airtight container before storing in the crisper.

Cut Chicken

Storing Fruits and Vegetables in the Fridge***

Storing Fruits and Vegetables in the Fridge***

There are three categories for fruits and vegetables when it comes to
refrigeration: items that should not be refrigerated, those that should
be refrigerated in mild/moderate temperature and those that can be
stored in the coolest part of the fridge without damaging the item.

1. Prone to chill damage. The following should not be
refrigerated. If you do, they are subject for dehydration, internal
browning or internal and external cavity.
Tropical fruits (mangoes, pineapples – may be refrigerated up to
two days only when ripe)
Avocadoes
Bananas
Pickling cucumbers

 

2. Chill sensitive. These should not be stored below 37 °F.
Any snap beans
Berries
Citrus fruits (grape fruits, oranges, limes)
Fresh corn on the cob

 

3. Not prone to chill-damage. These can be stored in the coolest
part of the fridge (provided that the temperature does not freeze the
item).
Lettuces
Other leafy greens
Apples
Asparagus
Broccoli

How do I know when bread dough has enough flour?

- How do I know when bread dough has enough flour?

Adding too much flour on bread doughs can make the loaves dry. To test

if you have enough flour before adding more, squeeze the dough gently

with your entire hand. Sometimes, it gets too sticky and soft, but if

your hand pulls away clean, then there is enough flour.

Natural Beauty Mask

Natural Beauty Mask    

1 tbsp of
gram flour

...1/4 tsp
orange peel powder

1 tsp yogurt

1 tsp olive
oil

mix all then
apply on your face.
Apply 2 slices of cucumber
around the eyes.

Science Facts -Did You KNow ???

Science Facts -Did You KNow ???

***It's impossible to sneeze with your eyes open. 

***Most gemstones contain several elements. The exception? The diamond. It's all carbon.

 ***The wristwatch was invented in 1904 by Louis Cartier.

***The microwave was invented after a researcher walked by a radar tube and a chocolate bar melted in his pocket.

***Hershey's Kisses are called that because the machine that makes them looks like it's kissing the conveyor belt.

***The largest cave in the world (the Sarawak Chamber in Malaysia) is 2,300 feet (701 meters) long, 980 feet (299 meters) wide, and more than 230 feet (70 meters) high.

*** It takes approximately 12 hours for food to entirely digest.

***The human eye blinks an average of 4,200,000 times a year.

***Did you know that there are 206 bones in the adult human body and there are 300 in children (as they grow some of the bones fuse together).?

***Flea's can jump 130 times higher than their own height. In human terms this is equal to a 6ft. person jumping 780 ft. into the air.

***The most dangerous animal in the world is the common housefly. Because of their habits of visiting animal waste, they transmit more diseases than any other animal.

***Snakes are true carnivorous because they eat nothing but other animals. They do not eat any type of plant material.

***The world's largest amphibian is the giant salamander. It can grow up to 5 ft. in length.

***100 years ago: The first virus was found in both plants and animals.

***90 years ago: The Grand Canyon became a national monument & Cellophane is invented.

***80 years ago: The food mixer and the domestic refrigerator were invented.

***60 years ago: Otto Hahn discovered nuclear fission by splitting uranium, Teflon was invented.

***40 years ago: An all-female population of lizards was discovered in Armenia.

***30 years ago: The computer mouse was invented.

***20 years ago: First test-tube baby born in England, Pluto’s moon, Charon, discovered.

***10 years ago: First patent for a genetically-engineered mouse was issued to Harvard Medical School.

***5 years ago: The first successful cloning of human embryo

***The smallest bone in the human body is the stapes or stirrup bone located in the middle ear. It is approximately  .11 inches (.28 cm) long.

***The longest cells in the human body are the motor neurons. They can be up to 4.5 feet (1.37 meters) long and run from the lower spinal cord to the big toe.

***The blue whale can produce sounds up to 188 decibels. This is the loudest sound produced by a living animal and has been detected as far away as 530 miles.

***The poison arrow frogs of South and Central America are the most poisonous animals in the world.

***A new born blue whale measures 20-26 feet (6.0 - 7.9 meters) long and weighs up to 6,614 pounds (3003 kg).

***The first coast-to-coast telephone line was established in 1914.

***The Stegosaurus dinosaur measured up to 30 feet (9.1 meters) long but had a brain the size of a walnut.

***The Skylab astronauts grew 1.5 - 2.25 inches (3.8 - 5.7 centimeters) due to spinal lengthening and straightening as a result of zero gravity.

***The longest living cells in the body are brain cells which can live an entire lifetime.

***The Atlantic Giant Squid's eye can be as large as 15.75 inches (40 centimeters) wide.

***The fastest computer in the world is the CRAY Y-MP C90 supercomputer. It has two gigabytes of central memory and 16 parallel central processor units

***The ears of a cricket are located on the front legs, just below the knee.

***The leg muscles of a locust are about 1000 times more powerful than an equal weight of human muscle

***Sound travels about 4 times faster in water than in air.

***Super Glue was invented by accident. The researcher was trying to make optical coating materials, and would test their properties by putting them between two prisms and shining light through them. When he tried the cyano-acrylate, he couldn't get the prisms apart.

***The typewriter was invented in 1829, and the automatic dishwasher in 1889.

***By raising your legs slowly and laying on your back, you can't sink in quicksand.

***Cars were first made with ignition keys in 1949.

***J.B Dunlop was first to put air into tires.

***It is energy-efficient to turn off a fluorescent light only if it will not be used again within an hour or more. This is because of the high voltage needed to turn it on, and the shortened life this high voltage causes.

***A Boeing 707 uses four thousand gallons of fuel in its take-off climb.

***Hawaii is moving toward Japan 4 inches every year.

***House flies have a lifespan of two weeks.

***Chimps are the only animals that can recognize themselves in a mirror.

***Starfish don't have brains.

***The average person falls asleep in seven minutes.

***Shrimp's hearts are in their heads.

***Every time you lick a stamp, you're consuming 1/10 of a calorie.

***Cats have over one hundred vocal sounds, while dogs only have about ten. 

***An ostrich's eye is bigger that its brain.

***It's impossible to sneeze with your eyes open.

***Our eyes are always the same size from birth, but our nose and ears never stop growing.

***The leg bones of a bat are so thin that no bat can walk.

***Ants cannot chew their food, they move their jaws sideways, like scissors, to extract the juices from the food.

 ***A cat has 32 muscles in each ear.

***Tigers have striped skin, not just striped fur.

***The human brain is 80% water

 ***Everyone's tongue print is different.

***15 million blood cells are produced and destroyed in the human body every second.

***Every minute, 30-40,000 dead skin cells fall from your body.

***If your mouth was completely dry, you would not be able to distinguish the taste of anything.

***Most people blink about 17,000 times a day.

***Moths have no stomach.

***The animal with the largest brain in relation to its body is the ant.

***The largest eggs in the world are laid by a shark.

***Crocodiles swallow stones to help them dive deeper.

***Giraffes are unable to cough.

***Despite the hump, a camel’s spine is straight.

***Shark's teeth are literally as hard as steel

***A mosquito has 47 teeth.

***Seventy percent of the dust in your home consists of shed human skin

***A cockroach can live for several weeks without its head.

***Ants do not sleep.

***The average person has 100,000 hairs on his/her head. Each hair grows about 5 inches (12.7 cm) every year.