Eclipse!

I'm a little late, but wanted to share my eclipse experience with you all, even though you are probably sick of it!  :)
I was working the day of the eclipse and figured I really wouldn't see much.  

However, one of the girls in the office, brought in a bunch of eclipse glasses!  For our area, we were to be at 95% of totality.  The eclipse was to start about 1:40, be at 95% at 3:10 and be done at 4:30.

Shortly after 2, we started going out to the side yard one at a time and checking how it looked.

As it got closer to 3, more of us went out.

Here's a few pictures I took to show how the sky was getting darker as we approached 3:00. The white spots in the pictures aren't clouds, the sky was clear.  They're reflections of the lights in the building and as it got darker outside, the  reflections got brighter.

At 3:10, we all went out to the front parking lot and watched for about 10 minutes.  Then it was back inside and back to work.

Here's some professional shots taken in our area that shows what we were seeing.
I was so glad I was able to see it.  I was reminded of how amazing God is, to have created a huge universe, that has moons revolving around planets and planets going around the sun, with all of them at just the right distance to allow humans to live on the earth.

"The heavens declare the glory of God, the skies proclaim the work of His hands. Day after day they pour forth speech, night after night they reveal knowledge. They have no speech, they use no words, no sound is heard from them. Yet, their voice goes out into all the world."
Psalm 19:1-4

Friday Funny

 

Cooking Thursday

I tried a new recipe recently that combined chili and pasta.  We like both so I thought it would be a good one, and it was! The original recipe said it froze well, so next time I'm freezing half right away because when we reheated it, it was dry.  So, if you aren't eating it all right away, freeze some for later.

Chili Pasta

8 ounces short pasta, cooked and drained

1 small onion, chopped

1 lb ground beef, browned

15 ounces tomato sauce

15 ounces kidney beans, drained and rinsed

15 ounces black beans, drained and rinsed

15 ounces tomatoes with chilies

1/4 cup water

1 T plus 1 1/2 t chili powder

2 t cumin

1/8 t cayenne

1/8 t salt

1/8 t pepper

4 ounces cheddar cheese

Heat oven to 350

Brown onions and beef. Stir in tomato sauce, kidney beans, black beans, tomatoes, water and seasoning.

Cook until warmed through - 5 minutes or so.

Stir in pasta and sprinkle on cheese.

You can put this in a 9x13 pan and bake for about 20 minutes, or put in two 9x9 pans; bake one and freeze one. If freezing, allow to thaw before baking.

Serve with sour cream.