Monthly Archives: May 2019

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Photo of the Day~Tiger Beetle

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A magnified tiger beetle shows its true colors. Your Shot photographer Mark Smith writes that this image was made in β€œ2014 during the Entomological Collections Network annual meeting [in Portland, Oregon] … attended by curators of the entomological collections at many of the prestigious natural history museums around the world.” The enlarged photo was created using β€œan imaging system developed by Macroscopic Solutions in order to capture an extended depth of field using high magnification optics.”

From Wikipedia, the free encyclopedia

Tiger beetle
Lophyra sp in Tanzania
Scientific classification
Kingdom: Animalia
Phylum: Euarthropoda
Class: Insecta
Order: Coleoptera
Family: Carabidae
Subfamily: Cicindelinae
Latreille, 1802
Cicindelini Collyridini Manticorini Megacephalini
Cicindelidae Latreille, 1802

Tiger beetles are a large group of beetles, from the Cicindelinae subfamily, known for their aggressive predatory habits and running speed. The fastest known species of tiger beetle, Cicindela hudsoni, can run at a speed of 9Β km/h (5.6Β mph; 2.5Β m/s), or about 125 body lengths per second.[1] As of 2005, about 2,600 species and subspecies were known, with the richest diversity in the Oriental (Indo-Malayan) region, followed by the Neotropics.[2]

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Remove brake dust from car wheels

Since Dawn is so great at cutting through grease – it’s perfect for so many things when it comes to cleaning your car. Mix a few drops of Dawn in a bucket of water and sponge down your car wheels with the solution. Rinse clean with water and your wheels will be sparkling like they’re brand new.

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Carrot and Parsnip Soup

Carrot & Parsnip Soup

What You Need

8 servings

6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided

1 onion, chopped

3 carrots, peeled, chopped

3 parsnips, peeled, chopped

3-1/2 cups water

3 cups fat-free reduced-sodium chicken broth

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

Let’s Make It

1- Heat 1/4 cup dressing in large saucepan on medium heat. Add onions; cook 4 to 6 min. or until crisp-tender, stirring frequently. Add carrots and parsnips; cook and stir 8 to 10 min. or until parsnips are lightly browned.

2- Stir in water and broth; cover. Simmer on medium-low heat 40 to 45 min. or until vegetables are softened, stirring occasionally. Remove from heat. Uncover. Cool 15 min.

3 -Process soup, in batches, in a food processor or blender until smooth. Return to saucepan; cook on low heat 5 min. or until heated through, stirring frequently. Add cream cheese spread and remaining dressing; cook and stir 5 min. or until cream cheese is melted and soup is well blended.

Kitchen Tips

-Tip 1 How to Store Leftovers Cool soup. Refrigerate up to 3 days. Reheat just before serving. For longer storage, freeze up to 4 months. Thaw in the refrigerator overnight before reheating.

-Tip 2 Keeping it Safe If using a blender to puree the soup, cover the filled blender with lid, then a clean dish towel to prevent any hot soup from leaking from the top as the mixture is blended.


Calories 110 % Daily Value*

Total Fat 6g 8%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 20mg 7%

Sodium 380mg 17%

Total Carbohydrates 12g 4%

Dietary Fibers 3g 11%

Sugars 6g 12%

Protein 2g 4%

Vitamin A 120%

Vitamin C 4%

Calcium 4%

Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

servings Make 8 servings, 1 cup each.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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