“Today is the 13th and MOM was 13 on this PHOTO”

1913 Marie Brady age 13!

Marie Brady on the right – standing.MOM 13 001Irene Brady,   Mae Lauth,  and  Marie Brady are standing and sitting on left  is Jimmie Brady (adopted) and  the  little  boy is not known to me. 

 The eldest brother, James D. Brady and his wife adopted little “Jimmie” as a baby,   and  while they are visiting FAMILY in Missouri, have a real good  “baby-sitter, Marie.” 

In the above PHOTO – the ladies all have some fancy caps on their heads – so a wild guess – they were all working in the kitchen – making some kind of a good meal – for all of the FAMILY to enjoy. That is what I remember my MOM telling me – that when all the FAMILY would gather – they had a feast – so many and they all enjoyed eating the best  of foods!

In so many of  the pictures  that I have, there  are a good many of  “little Jimmie”   as they  did  live in Missouri  with a place to stay – as they did believe in traveling  as family from here would go to their place in El Paso, Texas.   Always   work and family  invitations requiring many trips  to come up from Texas for “FAMILY” get-to-gathers – and  vise versa.

Long before they moved to Texas,   James  D. Brady, the eldest in the “BRADY FAMILY”  had an important position with the  “Swift Packing Company,”  which required that  Jim  and  his family would  move to  that big STATE of   Texas.

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National Filet Mignon Day - August 13 (1)


National Filet Mignon Day on August 13 celebrates a specialty cut of beef.  Usually, from a steer or heifer, a filet mignon is a steak taken from the smaller end of the tenderloin of the beef carcass.

  • Filet mignon is French for “cute fillet” or “dainty fillet.”
  • In French, filet mignon may be called filet de boeuf, which translates to beef fillet in English.
  • When found on a French menu, filet mignon may also refer to pork rather than beef.

Since the filet mignon comes from the most tender portion of the tenderloin, it’s one of the most prized cuts of beef. Thefore, expect this steak to be the most expensive. 

Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is.  When found in grocery stores, filet mignon is already cut into bacon-wrapped portions.  The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan-frying, broiling or roasting.  Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au Poivre with peppercorns or in a red wine reduction.

Due to the low levels of fat found in the fillets, bacon is often used in cooking.  The bacon is wrapped around the fillet and pinned closed with a wooden toothpick.  The bacon adds flavor, and this process keeps the fillet from drying out during the cooking process.

HOW TO OBSERVE #NationalFiletMignonDay

Enjoy a nice evening with this Delicious Filet Mignon recipe, together with friends and family. Use #NationalFiletMignonDay to post on social media.


We were unable to find the creator of National Filet Mignon Day.

Recipe of the Day

Delicious Filet Mignon

Prep: 15 minutes
Cook: 6 TO 12 minutes
Total Prep: 30 minutes
Servings: 6 servings


6 – 1/2 pound slices Filet Mignon, cut around 1 1/2 inches thick. 

Salt and pepper

1 clove fresh garlic – sliced

6 tablespoons – butter

1 1/2 tablespoons olive oil


Rub both sides of each Filet with salt and pepper. Heat the oil, butter and garlic in a saute pan. Once the butter has melted, add the beef. For rare Fillets, sear each side around 3 minutes. Or, cook additional time for other preferred taste. Serve on a warm platter with garnish of choice.

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National Vinyl Record Day - August 12


Get spinning on August 12th with National Vinyl Record Day! Whether it’s the Beatles, Elvis Presley, The Monkees, Johnny Cash or the BeeGees, vinyl records have a sound all their own. Most will agree, vintage vinyl is almost as much of a classic as the bands themselves.

The day encourages listening to all kinds of music on vinyl records. Spin a disc on a jukebox or show off your style by demonstrating your hip hop moves.

About Vinyl Records

Jukebox at Wax Trax Records in Las Vegas loaded with 45s.

When vinyl records first came on the market they had other names. Some of them were gramophone record or a phonograph record. They’re also called records for short.  It is an analog sound storage medium consisting of a flat disc. The sound is recorded by inscribing it on a modulated spiral groove.

Depdinging on the speed the sound was recorded, the vinyl record will need to be played at a specific speed on the record player. This is referred to as rotational speed. The revolutions per minute (RPMs) of the more popular vinyls are:

  • 45s
  • 33 1/3
  • 78s

Other features of vinyl records included reproductive accuracy or fidelity (High Fidelity or Hi-Fi, Orthophonic and Full-Range), their time capacity (long-playing or single), and the number of channels of audio provided (mono, stereo or quadraphonic).

Vinyl records were also sold in different sizes such as:

  • 12 inch
  • 10 inch
  • 7 inch
Rich Rosen, owner of Wax Trax Records in Las Vegas, has 45 years expereince in the vinyl record industry.

Rich Rosen, owner of Wax Trax Records in Las Vegas, has 45 years experience in the vinyl record industry.

HOW TO OBSERVE #VinylRecordDay

Stop by a vinyl record store in your town. While browsing through the selections, reminisce about the Good Ol’ Days. Share you finds using #VinylRecordDay to post on social media.


Gary Freiberg of Los Osos, California founded National Vinyl Record Day commemorating the day Thomas Edison invented the phonograph in 1877. Freiberg encourages everyone to remember fond memories and the good things in life, especially vinyl records.

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National Spirit of '45 Day - Second Sunday in August


National Spirit of ’45 Day honors the can-do attitude of an entire generation affected by the trials and hardships of World War II. Observed every year on the second Sunday in August, communities around the country hold events and memorials. Each one honors those who have inspired us, sacrificed and preserved our nation for future generations.

The day ideally sets out to illustrate the people of the Greatest Generation. Over the years, iconic images have been imprinted on our minds. However, they only tell a part of the story. Still, thousands more remain to be told. Spirit of ’45 Day urges us to explore the history. Listen to the stories. Get involved and help preserve the memories of those who lived it.

Around the world, servicemen and women stepped up to the task in the Pacific, Europe, the Mediterranean or Africa. At home, men and women provided valuable food, parts, and labor.  Everyone did their part. The youngest of them managed farm work and took on duties on the homefront. Often, supplies of certain items were low – rubber for tires or leather for shoes for example. And gas, too. Rationing was not uncommon.

The generation innovated. They sacrificed. And roles shifted. While they did, technology advanced, too. As a result, manufacturing faced a new horizon.

Those motived to do their duty often did so a personal cost. While migrating great distances, sometimes the only means of communication was the post office. Journalists filled in the blanks via radio and newspaper. Their words filled the airwaves or emptied bottles of ink onto pages with their stories. And the nation paid attention.


Even though nearly 45 years has passed, so much can be learned from those who endured World War II. Some of those lessons are still being learned today. The Spirit of ’45 Organization provides a place to register and find events for upcoming the upcoming Spirit of ’45 Day.  They also share past Spirit of ’45 events to keep the inspiration, honor, and preservation alive.

  • Visit with one of the Greatest Generation and record an interview.
  • Dive into history and uncover the untold stories by touring the National World War II Museum in New Orleans.
  • Learn about people like Betty Wason or the contributions of the USO.
  • Help create a wall of honor with the Spirit of ’45 organization.
  • Share using #NationalSpiritof45 on social media.


In 1996, a project paired children with seniors to document their memories from World War II. Started by Warren Hegg and the Spirit of ’45 Organization, the project grew. Soon they realized many shared a common story.

In 2009, spokesman Ernest Borgnine and Edith Shain* talked about a day honoring the World War II generation. A year later in  2010, Congress passed a joint resolution in commemoration of the 65th anniversary of the day President Truman announced the end of World War II.

*Edith Shain is one of the women who claims to be the woman kissing the sailor in the iconic Times Square photo.

If,   “YOU the reader”  were living during these times – as I was – WHAT do You remember – and what,  did You do – to help in the WWII effort?

*** Sure would like to hear from YOU! ***

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“Some Dumb Stuff – That You Still Remember”

Sister Florence

Sometimes, I have a wild imagination, realized that in the 3rd and 4th grades.  Sister Florence taught the 3rd and 4th grades, and from what I remember,  when she  would talk about her life before, becoming  a “Nun”  that, as a young girl,  she never smelt any unpleasant smells?  

It is  very odd, when you think back,  about some of  the  old  and of  complete nonsensical stuff,  that  you  will remember of,   and about  someone else, having said, over fifty years ago.

Sister Florence  was writing a book,  title name, “Topsy”    in her spare time and every so often,  she would read a chapter to us in class, as  a special treat!  This was  way before “television” –  and was so much better, as we could sit back in our  “School” seats, just relax,  and let the words as she read to us, present pictures into our brains, as we each enjoyed the story,  we  all – could hardly wait to hear the next chapter! As far as I know, the book was never finished.  Never heard any more about the story, after leaving her classroom,  as  it was,  time for me to go to the 5th and 6th grade classroom.

Sister Florence may have studied art when she was in Collage and or  she seem to have lots of  natural talent and  ability,  as  when in her class room,  there was always an “art table” set-up arrangements, where  she  had  lots of paints and colored pencils to  do almost anything,   she wanted in the creative field.

For  every  “Holiday” she would  have each of us students start making something  extra special,  for  our “Parents!” ”This is  one thing, that I really liked and was  ready to excel in this kind of learning,  since my Mother  saved everything  and anything that, I and my brothers made in   any kind of  a “CREATIVE” way!”  Every so often, I still  find  something,  that I made for Valentine’s Day or Mother’s Day and even for Christmas – just all kinds of extra special things –  and always with some  outstanding extra “flair” that, “Sister Florence”  would add. Anything that we, kids made for my “MOM” must have had some invisible words written across – “Keep this Forever” – – just making everything  that we made,  worth saving forever! Today, I still  have some of    “Our Prize works of  Art” – and will keep  them, forever!

My big break for writing came when  “Sister Florence,”
opened a box of “Pictures”-  “cut outs”  from magazines and other sources  available back then, in the  1940’s!   She announced  that we should  take a picture from that box  and write a story,  something interesting  and long enough to be of  interest to our parents and  for all of  those  guests/visitors  – who would be reading  the stories as they hung on the walls of our Class Room on “Anniversary  Day!”

Sister, also said, there would be a “Prize”!   That’s all I needed  to hear!    A   picture  is worth   a “Thousand Words”  and  I wrote  “32”  separate stories and  won the “Prize”!

Thanks be to our Almighty Creator,  for giving each of his children so many  different talents – and the ability to hear the word “PRIZE” to motivate us to doing even more than,  what  was expected –  just to WIN that special  PRIZE!    D.V.

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On August 9th many enjoy their favorite dish on National Rice Pudding Day.

A variety of recipes exist for rice pudding. All of them include cooked rice as the base ingredient and combine a milk (such as cow’s, coconut, evaporated or cream) with bread. Sugar, molasses or honey gives the pudding a sweet taste along with other flavors such as vanilla, nutmeg, and cinnamon. Eggs hold the dish together and butter gives it a rich, creamy consistency. 

While many enjoy rice pudding as a dessert, it’s also ideal for breakfast or as a side dish. Add fruit, nuts, raisins or enjoy it with whipped cream. Since there are so many recipes for rice pudding, the opportunity to sample more than one presents itself

Dating back to the Tudor period, the earliest rice pudding recipes were called white pot.  One of the first-known methods was written down by Gervase Markham in 1615.

After being baked, serve the pudding hot or cold. Add fresh fruit, nuts or whipped topping. However, raisins are traditional. Other spices, such as nutmeg, cardamom, allspice, and even cayenne, add variety to rice pudding recipes. Citrus zests bring brightness to the dessert that can at times be rich and heavy to the palate.  Although most recipes call for sugar, alternatives include monk fruit, agave syrup or palm sugar. 

HOW TO OBSERVE #NationalRicePuddingDay

Have fun in the kitchen by trying this Rice Pudding Recipe and then share it with your family and friends!  Have a rice pudding bake-off and relish tasting the different recipes. Bake one large batch and offer a buffet of toppings. If there are any leftovers, server them up on Lazy Day! Use #NationalRicePuddingDay to post on social media.

 Rice Pudding Recipe

Prep: 20 minutes

Cook: 1 hour

Total Prep: 1 hour 20 minutes
Servings: 12 


4 cups cooked white rice (not instant)
1 teaspoon salt
6 slices white bread, cubed
2 cups whole milk
2 cups sugar
1 1/2 cup raisins
5 eggs beaten
1 tablespoon vanilla
1 1/2 teaspoon cinnamon
4 tablespoons butter


Add 1 teaspoon of salt while rice is cooking.

In a large bowl, stir together bread, milk, sugar, raisins, eggs, and vanilla.  Add rice and mix well. Pour into a 9×13 inch pan. Sprinkle with cinnamon. Dot with pats of butter. Bake 1 hour at 350°.

This is so different from the  many ways that I made “Rice Pudding”  in the past – that – Now, I will have to  try this new way to make an old  favorite  and  luscious dessert, for our Family!

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