July Snippets

Wonderful Watermelon
What could be more refreshing than a slice of ice cold watermelon on a hot summer day? This very large fruit is not only delicious, it’s a very healthy snack. It is low in calories, as it is mostly water, it’s loaded with Vitamin A, B6, and C, lycopene, and amino acids. This sweet treat helps to sooth sore muscles and improve heart health. You can add this juicy fruit to your salads, sorbet, grilled chicken, smoothies, or just slice and eat!

Happy Independence Day!
On July 4,1776, the Continental Congress declared that the thirteen American colonies were no longer part of the British Empire. The United States of America became a new nation. Our national holiday is celebrated with fireworks, picnics, and parades. A salute of one gun for each state in the United States, “Salute to the Union” is fired on Independence Day at noon on many military bases.

Crafty Celebrations
You can make your Fourth of July celebration festive with these easy peasy craft ideas.

Ribbon Tiaras
Your American princess will love this curly crown. Simply wrap sparkly wire bedecked with stars, into a circle to fit her head. Cut long strands of red, white, and blue curling ribbon, then tie onto one area of the circle. Using scissors, run down the length to curl.

Fun Flip-Flops
Cut 6-inch pieces of patriotic-themed ribbon. Tie around toe-catch to make a pretty puff.
Patriotic Wreath
Using a styrofoam wreath, simply cut silk red, white, and blue flowers leaving a 3-inch stem. Insert the stem into the wreath. Continue adding flowers until none of the styrofoam can be seen. Hang your creation on your door or use as centerpiece on your table.

According to national studies, over a half million pet funerals are held each year in North America at some 800 pet cemeteries and crematoriums.

Gigi’s Perfect Picnic Pasta Salad
8 oz, whole-wheat pasta
4 T. red wine vinegar
6 T. extra-virgin olive oil
1 t. sea salt
1 large red bell pepper, diced
1 large orange bell pepper, diced
2 (15.5 oz) cans chickpeas, drained and rinsed
1 (6-oz) can black olives, drained and sliced
Shredded cheddar cheese

• Cook pasta, following directions on box.
• Make vinaigrette by whisking vinegar, olive oil and sea salt together until emulsified.
• Add pasta, peppers, chickpeas, and olives to vinaigrette. Toss well to coat.
• Refrigerate for at least 30 minutes.
• To serve, top with shredded cheddar cheese.

Sing Along
Years ago, these songs were sung in schools across our land. How many do you remember?
* God Bless America
* The Star-Spangled Banner
* America the Beautiful
* My Country Tis of Thee
* This Land Is Your Land
* Stars and Stripes Forever
* Yankee Doodle
* I Wish I Was in Dixie

JeanAnn Taylor
Written by JeanAnn Taylor