Posted on 04/04/2018 2:09:04 PM PDT by polymuser
“The program, in sum, not only builds physical fitness, but good Americans.” That’s how Look magazine summarized the physical education program of La Sierra High School in January 1962 [PDF]. If you’re wondering how a gym class got a major spread in a national publication—as well as an endorsement from President John F. Kennedy—take a look at this.
(Excerpt) Read more at mentalfloss.com ...
Weren't they?
My mom had that song on tape-I loved it. She’d do the workout in the living room with me.
We called it black bottom...
We not only played it in school, but at friend’shouses as well.
Even in the early 70’s we did the president’s physical fitness test every year. We did gymnastics (which I hated) and wrestling (which I hated even more).
Now, my kids never even had to take PE - because marching band was considered PE. In many elementary schools PE is basically recess - free play time. There is no organized effort to encourage physical fitness because that might hurt the fat kid’s feelings or something.
I think part of it was that our parents were raised during the depression. They thought paying for chips, sodas, excessive sweets and treats were wasting valuable resources. We never had chips or sodas,even for treats. Mother made cookies and desserts, but we were allowed only one and very small portions.
Whenever we would say,”Mom, I’m bored!” She would say, “Go outside and play.” And we did!
If that were today, Costanza would get $30 million from the school.
We have no television (or Netflix) in our house and the kids below 15 aren't allowed video games
We don't keep snacks or white bread or packaged goods or much sweets in the house, but plenty of fruits and dark bread
Sometimes home-made cakes (not super-healthy yes, but healthier than more store bought stuff)
Eisenhower started it, around the time I was ready to start Kindergarten (but it took a few more years before I heard of it...;-]), because some report said over half of American kids failed some fitness test and less than 10% of European kids failed it.
As I progressed through school, the coaches would remind us that it was a Presidential program - that also meant something in those days...
In Pasadena we had The Root Beer Stand and The Chuckwagon. The Chuckwagon was an old drive-in shaped like an old chuckwagon. On Friday night they sold 4 full sixed hamburgers for $1. Guess where dad took us to eat on nice Friday nights.
The Root Beer Stand sold burgers and stuff but they were famous for their root beer floats in ice cold glass mugs! Dang, I can still taste them. We didn't get to go there very often.
I meant 5 for $1.
We had a joint called Pete's Fish and Chips, that sold large hamburgers with fries and a soda for a $1.00.
We spent all of our time hanging out at the UDI or University Drive-in, where a cherry-lime Rickies were the favorite.
Besides the A&W Root Beer, which served the best ice cream floats, those were the only places around when I was in high school.
Yea, those joints were few and far between back then. Everybody cooked at home every day and night.
Meals were all to home. And my mom and dad could both cook, so they taught us three kids. At age 70, I still make my mom's killer tacos.
Going out to eat was not even an option. We never even considered it because it was so expensive compared to grilling some burgers on the backyard grill.
If you ever care to share the recipe I would love to try to make your mom’s killer tacos! Most all of my buddies can outcook their wives. Like they say, “Birds of a feather flock together.”
Seriously, the taco recipe was from a Mexican family we lived next door to in Riverside, California, when my dad was stationed in Alaska. My mom and her two toddlers (me being one of them) ate with them regularly.
The recipe is not all that different than most. It takes about a 1/2 hour to prepare from start to finish. It is ground round cooked in a sauce pan until the grease can be skimmed off. Add to the cooking mix, tomato sauce, diced onions, diced green chiles and either whole pinto beans or refried beans mixed in. Add in any other spices you prefer. We use cayenne pepper liberally. Cook on low until the moisture has cooked off and the mixture is thicker and not runny. For toppings, diced tomatoes, with diced green chiles, diced onions, diced radishes, shredded lettuce and cilantro. Grated cheese added on top.
But the secret to the whole thing is cooking the corn tortillas for shells for the tacos. 1/4"-3/8" oil in frying pan. Let it get real hot. Putting the tortillas in the oil and turn then quickly and fold in half and turn over one more time and then take them out. Has to be done quickly. Left in the oil too long and they get crispy like a tortilla chip. Not long enough and they are just oily and limp. Quick in and out of the oil so they shells turn out cooked but still pliable. Put them in a pan with paper towels to absorb any excess oil.
The taco shells cooked this way are not crunchy which makes a mess of a taco. And they are not soft like uncooked flour tortillas. The shells turn out chewy, pliable but still a little crispy and hold the contents without splitting or spilling out the bottom. They make the tacos.
We had these tacos ever Saturday for lunch growing up and my mom taught all three kids how to prepare the tacos ourselves, when we got to middle school. It's still the favorite meal of all three of us adult children and our families.
My wife hasn't asked what I want for my birthday dinner for decades. She knows it's always my mom's killer tacos.
Enjoy. :-)
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