Innovation must be tempered with compassion—and a clear ‘do not eat’ warning

Today…

Here are 10 of the strangest, verified, and oddly charming U.S. laws—all real, though mostly symbolic today:


  1. Alabama: It’s illegal to wear a fake mustache in church
    Why? Supposedly to prevent disguise-related mischief or mockery during worship. Likely aimed at 19th-century pranksters—or overly theatrical Methodists.
  2. Arizona: Donkeys can’t sleep in bathtubs
    The law: “No person shall allow a donkey to sleep in a bathtub after 7 p.m.”
    Context: Believed to stem from early 19th-century mining towns where prospectors sometimes brought pack animals indoors during dust storms. The “after 7 p.m.” clause? Possibly to avoid disturbing neighbors’ evening baths.
  3. Connecticut: Pickles must be “fit to be eaten” to legally qualify as pickles
    Official standard (from state food code): To be sold as a “pickle,” the cucumber must be crisp and edible. Mushy or spoiled pickles? Not pickles—just cucumbers in trouble.
  4. Florida: It’s illegal to fart in a public place after 6 p.m. on Thursdays… in one town
    Specifically: In Bel Air, a now-defunct ordinance reportedly banned “unreasonable flatulence” in public after 6 p.m. on Thursdays.
    Reality check: Likely apocryphal—or so old it’s unenforceable—but endlessly repeated. A great example of “lawyer folklore.”
  5. Idaho: It’s illegal to give your sweetheart a box of candy weighing less than 50 pounds
    The twist: This sounds romantic… until you realize it’s probably satire—or a misreported 1890s joke law. No official statute confirms it, but it’s become part of Idaho’s quirky lore. (Still fun at Valentine’s Day.)
  6. Maryland: You may not take a lion to the movies
    Baltimore City Code, §20-62: “No person shall bring any lion or other wild animal into any theater or place of public amusement.”
    Assumed rationale: After a 1930s incident involving a local circus performer and a very confused usher? We’ll never know—but the law remains.
  7. North Carolina: Singing off-key is (technically) prohibited
    In Asheville, an old ordinance bans “singing out of tune” in public—especially in groups. Intended to preserve peace and quiet… or perhaps local choir standards.
  8. Ohio: It’s illegal to get a fish drunk
    State law (Ohio Revised Code §1531.29): “No person shall… get a fish intoxicated.”
    Background: Likely aimed at preventing cruel “fishing hacks” like dosing water with alcohol to make fish easier to catch. Yes, people apparently tried this.
  9. South Dakota: Canaries are banned from hotels in Deadwood
    Why? A holdover from the gold-rush era: Miners brought canaries underground to detect gas. If a bird died, danger was near. Bringing them into hotels—especially rowdy saloon-adjacent ones—was seen as a bad omen (and possibly a fire hazard with open flames). The ban? Still technically active.
  10. Texas: You can legally lasso and restrain a cow… but only if you own the land and the cow
    Texas Agriculture Code §142.004: “A person may use a lasso to restrain a bovine on property he owns or leases… provided he has lawful possession of the bovine.”
    Translation: Yeehaw—but don’t try roping the neighbor’s prize heifer, even as a joke.
*sigh*

Today…


Massive 7,000-Year-Old Wall Found Underwater Off French Coast

Underwater archaeology reveals ancient stone structures off the coast of Brittany.

 

French marine archaeologists have made a groundbreaking discovery off the coast of Brittany – a massive underwater wall dating to approximately 5000 BC that predates the famous megalithic monuments of the region by 500 years. The 120-meter-long granite structure, the largest underwater construction ever found in France, offers stunning new evidence of sophisticated coastal societies that thrived during the Mesolithic-Neolithic transition.

The monumental wall was discovered near Île de Sein, a small island at Brittany’s western tip, now submerged under nine meters of water. According to a study published in the International Journal of Nautical Archaeology, this extraordinary find challenges previous understanding of early European coastal communities and their engineering capabilities. Archaeologist Yvan Pailler noted that the wall was “built by a very structured society of hunter-gatherers” who became sedentary when resources permitted, or by early Neolithic populations arriving around 5000 BC BBC.

Photos of the wall elements taken on the TAF1 structure during winter 2023.

Photos of the wall elements taken on the TAF1 structure during winter 2023. (SAMM, 2023 / Yves Fouquet et al. International Journal of Nautical Archaeology (2025))

Engineering Marvel from the Stone Age

The discovery began when geologist Yves Fouquet studied undersea depth charts created using advanced radar technology.

“Just off Sein I saw this 120-meter line blocking off an undersea valley. It couldn’t be natural,” he told Le Monde. 

Between 2022 and 2024, a team from the Society of Archaeology and Maritime Memory (SAMM) conducted 59 dives totaling over 35 hours underwater to document the structures.

What they found exceeded all expectations. The wall averages 20 meters wide and two meters high, with a total mass of approximately 3,300 tons of carefully stacked granite blocks. At regular intervals, divers discovered large standing stones or monoliths protruding above the wall in two parallel lines – remarkably similar to Brittany’s famous menhirs but significantly older. The monoliths, some reaching 1.7 meters in height, were originally placed on the bedrock before the wall was constructed around them using slabs and smaller stones explains the report according to Interesting Engineering.

 

Divers exploring the submerged stone structures.

Divers exploring the submerged stone structures off the French coast. (SAMM, 2023 / Yves Fouquet et al., International Journal of Nautical Archaeology (2025)

Fish Trap or Coastal Defense?

Researchers have proposed two primary theories about the wall’s function. The first suggests it served as an elaborate fish trap. The protruding monoliths would have supported a “net” made of sticks and branches to catch fish as the tide retreated, a sophisticated food procurement system for maritime populations. Fish weirs were crucial to Mesolithic coastal communities throughout Europe, and similar wooden structures dating to 6150-5750 BC have been found in Ireland.

The alternative hypothesis proposes the wall functioned as a protective dyke against rising sea levels. During the period when it was built, sea levels were rising at rates between 5.2 and 8.4 millimeters per year – dramatic enough that coastal populations would have witnessed significant changes within a single generation. When originally constructed, the wall stood at the shoreline between high and low tide marks. The structure’s impressive solidity, evidenced by its survival over seven millennia, suggests deliberate engineering by a community facing environmental pressures.

Connection to Lost City Legends

The discovery adds archaeological substance to ancient Breton legends of sunken cities. The most famous is the tale of Ys, believed to lie in the Bay of Douarnenez just kilometers east of the wall’s location. According to the research paper:

“It is likely that the abandonment of a territory developed by a highly structured society has become deeply rooted in people’s memories. The submersion caused by the rapid rise in sea level, followed by the abandonment of fishing structures, protective works, and habitation sites, must have left a lasting impression.”

The wall also demonstrates remarkable knowledge transfer between populations. The monoliths are similar to but predate Brittany’s famous megalithic monuments, including the Carnac stones, by approximately 500 years. According to Pailler, there could have been “a transmission of know-how on extracting, cutting and transporting the stones between older Mesolithic hunter-gatherers and incoming Neolithic agriculturists.” This suggests continuity of knowledge during the critical transition from hunting-gathering to agricultural societies around 5500-5000 BC notes the BBC.

Analysis revealed that 80% of the granite blocks came from low-lying areas, while the monoliths appeared to be quarried from nearby reefs. The variety of construction materials and techniques—including vertical monoliths, large horizontal slabs, small vertical slabs, and angular boulders—demonstrates sophisticated planning and labor organization. The sheer scale of the project, involving thousands of tons of stone, required sustained communal effort and resources that challenge traditional assumptions about Mesolithic societies.

Implications for Understanding Prehistoric Europe

The Sein Island wall represents the oldest and deepest stone structure ever found in France at this significant depth. Its discovery opens new avenues for understanding how coastal prehistoric communities adapted to environmental change and organized complex construction projects. The structures offer “valuable insight into maritime hunter-gatherer societies during the Mesolithic-Neolithic transition,” according to the published study.

The team identified eleven separate stone structures in the area, ranging from fish weirs to larger protective walls. Some structures incorporated small monoliths under one meter high, while others featured the impressive two-meter standing stones. The variety suggests a landscape actively managed and modified by human populations over extended periods.

As sea levels continue to rise today, the ancient wall serves as a poignant reminder that coastal communities have faced – and ingeniously responded to – environmental challenges for millennia. The structure stands as testament to the resourcefulness and organizational capabilities of societies that lived seven thousand years ago, challenging us to reconsider what we know about Europe’s prehistoric inhabitants.

Top image: Underwater archaeology reveals ancient stone structures off the coast of Brittany, France. Source: SAMM, 2023 / Yves Fouquet et al., International Journal of Nautical Archaeology

By Gary Manners

Easy Egg Hashbrown Casserole

 

Looking for a breakfast casserole that’ll make your morning routine easier? This Easy Egg Hashbrown Casserole is the answer to those hectic weekday mornings when you need something filling and delicious.

I started making this dish for weekend brunches, but it quickly became a staple in my meal prep rotation since it reheats beautifully throughout the week. With crispy hashbrowns, fluffy eggs, and melty cheese all baked into one dish, it’s the kind of breakfast that’ll keep you satisfied until lunch – and trust me, your family will be asking for seconds.

 

© Image: Mollyshomeguide.com / Photograph by Molly

 

Why You’ll Love This Hashbrown Casserole

  • Make-ahead friendly – You can prep this casserole the night before and pop it in the oven the next morning – perfect for busy families or holiday breakfasts.
  • Simple ingredients – Everything you need is likely already in your kitchen or easy to find at any grocery store – no fancy ingredients required.
  • Feeds a crowd – This hearty breakfast casserole easily serves 8-10 people, making it perfect for family gatherings or brunch parties.
  • Customizable recipe – You can swap the pork sausage for bacon or ham, use different cheese blends, or add your favorite vegetables to make it your own.
  • Minimal prep work – Just brown the sausage, mix the ingredients, and let the oven do the rest – it’s that easy!

Options for Substitutions

This breakfast casserole is pretty adaptable to what you have in your kitchen.

Hash browns: are key for texture, you can use either shredded or diced frozen potatoes.

Pork sausage: turkey sausage or diced ham work great as alternatives.

Cheddar cheese: can be swapped for any good melting cheese like Colby Jack, Monterey Jack, or even a Mexican cheese blend.

Lighter version: For a lighter version, you can use egg whites (about 2 egg whites per whole egg) and low-fat milk, though the texture might be slightly less rich.

How to Know When the Hashbrown Casserole is Done

Your hashbrown casserole is ready when the edges turn golden brown and the center is set – this usually takes about 45-50 minutes in the oven. To check if it’s fully cooked, insert a knife into the middle – it should come out clean without any wet egg mixture clinging to it.

The cheese on top should be completely melted and lightly browned, and when you gently press the center with a spatula, it shouldn’t feel jiggly or soft. Let it rest for about 5 minutes after taking it out of the oven so it can set up properly.

Storage Instructions

Store: This hashbrown casserole keeps really well in the fridge for up to 4 days – just let it cool completely, then store it in an airtight container.

Meal prep: You can make the whole casserole a day ahead: assemble everything in your baking dish, cover with plastic wrap, and pop it in the fridge overnight (just add 10-15 minutes to the bake time when you’re ready to cook it).

Freeze: For longer storage, this casserole freezes beautifully for up to 3 months – wrap it tightly in foil and place in a freezer bag, then thaw overnight in the fridge before baking.

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 2800-3200
  • Protein: 160-180 g
  • Fat: 200-220 g
  • Carbohydrates: 200-220 g
Preparation Time 20-30 minutes
Cooking Time 60-70 minutes
Total Time 80-100 minutes
Level of Difficulty Medium

Ingredients

For the base:

  • 2 lb thawed frozen hash brown potatoes (I like Ore-Ida shredded hash browns)

For the meat mixture:

  • 1 small diced onion
  • 1 lb pork sausage (cooked and crumbled)

For the egg mixture:

  • 5 eggs (large, at room temperature)
  • 1/8 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup milk
  • black pepper to taste (freshly ground for best flavor)
  • salt to taste

For the topping:

  • 12 oz shredded cheddar cheese (sharp cheddar works best here)

Step 1: Gather and Prepare Ingredients

Begin by gathering all your ingredients: 2 pounds frozen hash brown potatoes (thawed), 1 pound pork sausage, 1 small onion (diced), 5 eggs, ½ cup milk, ½ teaspoon onion powder, ⅛ teaspoon garlic powder, salt and ground black pepper to taste, and 12 ounces shredded Cheddar cheese.

Step 2: Preheat Oven and Prepare Hash Browns

Preheat your oven to 350°F (175°C).

Grease an 8-inch square baking pan thoroughly.

Place the thawed hash brown potatoes into the pan, arranging them in an even layer to create the base of your casserole.

Step 3: Cook Sausage and Onion

In a large skillet over medium heat, cook the pork sausage and diced onion together.

Continue cooking until the sausage is browned and crumbled and the onions are tender, which should take about 10 minutes.

Once done, drain any excess fat from the skillet.

Step 4: Prepare Egg Mixture

In a large bowl, whisk together 5 eggs, ½ cup of milk, ½ teaspoon of onion powder, ⅛ teaspoon of garlic powder, salt, and ground black pepper until all ingredients are well combined.

This mixture will help to hold all the ingredients together.

Step 5: Assemble the Casserole

Pour the egg mixture over the layer of hash browns in the baking pan.

Next, sprinkle half of the shredded Cheddar cheese over the egg mixture.

Then, add the cooked sausage and onion mixture on top.

Finally, sprinkle the remaining shredded Cheddar cheese over the sausage.

Cover the entire dish with aluminum foil.

Step 6: Bake and Finish

Bake the assembled casserole in the preheated oven for 1 hour.

After 1 hour, carefully remove the aluminum foil and return the casserole to the oven.

Continue baking for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Let the casserole cool for a few minutes before serving.

Enjoy your hearty and delicious breakfast casserole!

© Image: Mollyshomeguide.com / Photograph by Molly

© Image: Mollyshomeguide.com / Photograph by Molly

The Doom of Embry

Written in response to: Begin with laughter and end with silence (or the other way around).

Victor Amoroso

Horror Science Fiction

Mrs. Chathamford’s salon was filled with laughter and mirth, the bright rays of sunshine warming Embry’s ladies as they discussed the events of the past week. Daphne Harris, and her sister Araminta had wanted to be invited to this exclusive event ever since they turned fourteen. Now, that they were on the cusp of sixteen and to be introduced at the town’s masque tonight, Mrs. Chathamford invited them so her circle could inspect them.She nodded at Daphne, but spoke little. To her twin, the ladies hemmed and hawed, as Ara had always been more frail, her skin glowing in the light. “You will draw the eye of many a man tonight, my dear.” 

Ara blushed, “You have such kind words, but I am just accompanying my sister tonight.”

 

“Of course,” Mrs. Field stated, “Oh, did you hear? It seems that the Reikian farm has been hit by a touch of cholera. So sad, even the young child has been stricken.”

 

“Oh dear, that is horrible,” Daphne held her hand to her breasts, “has anyone fetched a doctor to tend to them?”

 

Mrs. Chathamford chirped, “John Porter has gone to the city. Now ladies, lets not concern ourselves with that unpleasentness. Daphne, did you know that Peter Doocy has returned from his voyage to the East Indies? You would do well to engage with him as soon as possible.”

 

It was good advice. Daphne nodded in affirmation.

 

***

 

By the time of the masque, word had reached Daphne that the Reikian child had died. She didn’t know them well, but the death saddened her. Ara wore a light green dress, and twirled and twirled before Daphne as they walked to the barn. Mr. Field had built a new barn last spring, and his old one was a gathering place for Embry’s social scene, so close to the church.

 

Most of the townsfolk were there already, and the fiddlers were providing a lively tune. Daphne breathed in as much as she could, her corset as tight as she could make it. Her mother remained at home, with a touch of the fever, while her father had joined General Washington in this campaign.

 

Already, a half a dozen young men had approached Ara, requesting the honor of escorting her. She neither rejected nor accepted these offers, but floated from man to man collecting pledges as a bee collects pollen. Daphne watched, and was startled when a deep voice spoke behind her. “Good evening Daphne Harris.”

 

Peter. “I see that your time away hasn’t taught you to not startle young women.”

 

Peter laughed, “It seems that your sister has enchanted everyone but myself. Including yours truly. Otherwise I couldn’t have snuck up on you.”

 

Daphne turned around. The years away had been good to Peter, but he still was somewhat ordinary, with the exception of a small scar on his cheek that added a bit of dash. “My sister is something special. Why aren’t you enspelled by her?”

 

Peter rubbed his chin. “I seek finer things Daphne. Have you tried this punch?”

 

Daphne hadn’t. “I hope there is no alcohol in it. You know how I feel about it.” He shook his head, and held out a cup, the red liquid inside it swirling and frothing. Daphne held it up to her lips, about to take a drink when the gross sound of someone retching pulled her out of the moment. She set down the drink, and swiftly walked out of the barn, Peter following.

 

Against the side of the barn, a figure hunched over, one hand on the hand pump and the other against the wall. A wet splat graced their ears, their back crook shaped in the fading light. “Are you alright?” called Peter to the wretch.

 

They turned, and Daphne screamed. Their bloody maw lay open, surrounded by pale flesh greased with a sheen of sweat that soaked their clothing. Their eyes burned with pain, and the veins on their arms exposed by their shirtsleeves rolled up pulsed with an unholy rhythm. George Reikian stood there, swaying for but a moment, before lunging towards Peter and Daphne.

 

Peter intercepted him, grabbing both his upper arms, to halt his progress. The shouts of the other men and squeals of the women summoned by Daphne’s scream buffeted her, quieting her shock. Then out of George came a violent torrent of black, coating Peter in its foulness. The men wrestled him to the ground, an unearthly howl emanating from his twisted body.

 

“My God, what vile sin has this man done?” Parson Jameson scoffed at the scene, the town elders all nodding in agreement as though the answer was obvious.

 

“That is no cholera, what manner of deviltry is this?” Barnaby Jones, the general store man, exclaimed. Others agreed, but no answer was given.

 

“Let us through, let us through,” John Porter led a bespectacled man through the assembly, who carried a small bag. “I’ve brought the doctor.”

 

Daphne sat on the nearest bench, trying to catch her breath. Ara glided over to her, sipping her punch. “What happened dear sister?”

 

“George Reikian has collapsed. Deathly ill. Cholera.”

 

“Oh dear. Should we pray for him and his family?”

 

“Yes, yes we should.”

 

***

 

Peter came to fetch Daphne four days later. The Reikian family was being buried, and he came to ask to escort her. Ara was not feeling well, so it was just Peter and Daphne. The church wasn’t full when they arrived, the wind rattling on the clapboards punctuated by coughs inside.

 

“Lot fewer people here that you would expect,” whispered Peter in Daphne’s ear. “I didn’t think that the Reikian’s were disliked.”

 

The truth is that while George and his family lived some distance out of town, they produced some very fine beer out there and shared freely with their neighbors. Daphne could not see any of those neighbors sitting here inside the church.

 

Parson Jameson’s voice boomed throughout the church, proclaiming the evils of drink and vice, and that God should forgive the Reikian’s souls. When he finished, the men stood and in a row carried out the five coffins to the churchyard.

 

The holes had been dug before, the gravediggers skin a light bluish color as he leaned against his shovel. Daphne averted her eyes, and Jameson called for the unfortunates to be lowered into the ground. A fat raindrop hit Daphne on her face as Mrs. Reikian reached her final resting place. It was a full downpour when the last small coffin reached the bottom.

 

Peter walked her home in silence. The streets were nearly deserted in the rain, with faces peering out from behind windows marking their passage. When they reached the general store, Daphne could have sworn that she spotted Barnaby Jones bent over a barrel in the interstice. When she turned to ask Peter to investigate, Barnaby was gone.

 

They reached her door as the rain began to let up. “What a dreadful day Daphne. He made such fine beer.”

 

Daphne wrinkled her nose. “I am going to change out of these wet clothes. I would suggest you do the same Peter Doocy. Don’t want you to catch your death out there.”

 

“I shall. How is Araminta? Does she have a fever? Perhaps I should fetch the doctor from Mr. Porters?”

 

A wracking cough answered him from upstairs. “That would be good. I’ll tend to her in the meantime.”

 

Daphne turned and closed the door. She quickly went to her room, changed her dress, and went to her mother’s room. She lay under the covers, clearly shivering. Daphne pressed her hand against her forehead, the skin clammy and cold. She picked up a cup that lay on her nightstand, faintly smelling of beer.

 

She brought the cup with her to Ara’s room. She sprawled in her rocking chair, a beaming grin on her face and a used goblet laying on the ground next to her. “My dear sister, you returned! How were the festivities?”

 

Daphne scowled, “I would not call laying a family of five into the cold earth to be a joyous moment.”

 

Ara narrowed one eye, and tilted the other towards her, “Depends on what you mean as joyful. Sometimes the laughter is joy, others the silence.”

 

“Its time for bed with you. You have obvious drunk too much.” Daphne grabbed her sisters hands, to guide her to bed, when she recoiled in horror, dropping Ara. Something wriggled under the skin of her hand, throbbing to its own beat between her veins, and then disappearing into her wrist. “What was that?”

 

“What was what? Daphne, are you seeing things? I’ve had a bit to drink yes, but to dull the ill feeling. I am wonderful now,” and she twirled for effect, her alcohol and sweat soaked clothing clinging to her body and she turned. Her smile grew wider, and she pulled her lips back, showing gleaming white teeth that highlighted against her cerulean flesh.

 

“I’ll, I’ll make sure that Peter is fetching the doctor…Ara, please lay down in bed. You are quite sick.”

Daphne rushed from the room, feeling the bile rise within her. The cholera had spread to her sister, there was no time to lose. She ran downstairs, and opened the door. Hopefully she would see Peter soon, with the doctor in tow.

 

Mists crept in as Daphne watched, the light fading as her worry grew. Hacking drifted down the stair and scraped the last bits of calm she had left. It felt like hours since Peter escorted her home, and it wasn’t like him to be late. Where could he be?

 

“Daphne, please help me!” Her mother weakly called from her room. Daphne rushed up the stair to get to her mother’s bed. Her shriveled face was framed by blankets. “Mother, I am here!”

 

“Go fetch a healer. Your sister is very sick. I could use their ministrations as well.”

 

“Yes, mother.”

 

Daphne grabbed her shawl, and ran into the dusk after grabbing a lantern. She knew the way to John Porter’s, even in the dark. She came across no one, and the lamp posts had not been lit.

 

Breathlessly, Daphne reached John Porter’s door, and she knocked rapidly on it. No voice called out to her. “They must be out.” Daphne said out loud to no one. Could she have passed them in the mists as Peter was taking them back to her house? She decided to check Shalley’s tavern, as someone there might know if they went somewhere else.

 

The candle still burned in the window of the tavern, giving Daphne some hope that assistance was inside. She opened the door, and that light was dashed. The tavern was completely empty. She walked to the back room, to find Cassandra, but to no avail.

 

Where could everyone be? There was no way she or her father would abandon their business, and there was always someone desirous of their services in the evenings. The knot in Daphne’s stomach grew. Maybe everyone was at the church. She would head there next.

 

She exited the tavern, and turned down the road towards the church.

 

After she passed several buildings, she spied someone in the street before her, shrouded by mist. “Parson Jameson? Is that you?” She peered through the lantern at the lanky form.

 

The parson turned, and Daphne almost dropped the lantern. His face twisted and stretched, his skin crawled with unnatural worms under it, and his mouth dripped with black fluid. He vomited out a fountain of inky darkness, and Daphne jumped aside to avoid it.

 

Her scream echoed between the buildings, and others emerged from them, orifices dripping with sickness. One of the wriggling creatures pushed its way out from behind the parson’s eye, a pink horror whose flesh glistened in the lantern light. It perched itself on his forehead, and opened its circular jaw, filled with needle sharp teeth.

 

Daphne fled, dropping the lantern behind her. Her heart pounded, pumping against her chest with each step. As she ran, more figures came out of the mist, putridness leaking from their bodies. They pursued her, their fingertips on the hem on her dress as she ran back for her home.

 

One by one they fell back into the shroud, and then Daphne saw her house, and with every last ounce of strength she ran up her steps, and burst through the door. She ran into him, collapsing into his arms. “Peter, oh thank God you are here! It is so horrible!”

 

“Horrible, what do you mean?”

 

“Peter, where is the doctor? Ara needs a doctor.”

 

Peter smiled, and shook his head. “There is no doctor. And Ara is fine. No need for a doctor now.”

 

Daphne looked up at him, and pulled away. How could she have gotten better? She ran up the stairs, and headed for Araminta’s room.

 

Her sister lay in bed, her blankets a bloody mess. Worms crawled over her skin, bathing in her remains. Her flesh held a bluish color, her sweet lips black, her lifeless blue eyes staring up at the ceiling. Daphne retreated, and closed the door to her sister’s room, and slowly walked to her mother’s

 

Her mother had fought against it, but in the end she had succumbed. Every inch of her bed lay soaked in that evil black liquid. Daphne wanted to throw up, but nothing came. She backed up from the grisly scene, and bumped into something.

 

“You see, no need for a doctor, Daphne. No need at all.”

 

Daphne slowly turned, and Peter stood there. “What have you done?”

 

Peter took her by her hand, “Come, lets be away from here.” He led her back down stairs, to her families study. “Sit down Daphne, I have a proposition for you.”

 

She tried not to cry up to this point, but the tears started to flow now. “Don’t cry, you will find my offer most fair. A better offer than I was given.”

 

Through tears, Daphne blubbered, “Offer? What are you talking about Peter?”

 

Peter chose the chair opposite her, and settled in. “We came across this native tribe, on an uncharted island in the East Indies. Violent savages, practices steeped in cannibalism and the occult. Just vile. We found out that the Portuguese had come not but last year, in search of vanilla, same as us.”

 

Daphne gulped, and a squelching sound started down the stairs. “What happened?”

 

Peter crossed his legs, “The Portuguese had slaughtered them, but didn’t get them all. This angered their gods. They couldn’t make them pay, so they made us. Most of my men were killed, cast into a pit filled with the offspring of the gods. You see, most people can’t handle hosting one of them. Kills them in a manner of days. They also can’t survive long outside of a body, unless in a solution of alcohol.”

 

Daphne looked up, “You tainted the Reikians beer?”

“Why yes, and the spirits at Shalley’s. For my life, I needed to make an offering. A harvest to their gods. And for the glorious capstone, I would choose their queen. And I have chosen you.”

 

“Me?”

 

“Oh yes. You are strong, and I know you can sustain her. I have brought her to you, all you have to do is accept her. She will make it painless, I know. You will live beyond what man was capable of. You will never sicken, never fall ill. You will have me.”

 

Daphne turned a little green, but forced the reflex down, “What horror is this? Peter, you are a monster. My mother, my sister, everyone we know and grew up with. You have done this…and if I refuse?”

 

Peter leaned forward. “I offered all of you up. If you won’t be the queen, then I’ll have to find someone else. And I’ll turn you over to them. I don’t want to do it, but I have to. Price of my life.”

 

Daphne wiped away the tears. She didn’t want to die, but she didn’t want someone else to suffer. “Could I write a letter first, to my father? Let him know what happened to us?”

 

Peter blinked, and nodded. “Of course. I’ll bring her in while you are writing.”

 

Daphne got up, wiped her face and walked over to the letter desk. She sat, and pulled out all of the letter writing tools to send and receive a letter. As she wrote, she could hear Peter roll in a barrel. “Its time, are you finished?”

 

Daphne nodded, and stood, clasping her hands behind her back. Peter pried off the lid, and Daphne could hear sloshing in the barrel. Then it emerged.

 

Slimy, grayish pink, and the size of her forearm. It slithered out of the barrel, and wriggled along the floor. It opened a single eye, black and soulless, and bared its teeth. It found purchase on her dress, and crept up, coming to rest on her breast.

 

“Open your mouth. It won’t hurt.”

 

Daphne opened, and it crouched to lunge in. Before it could, she drove the letter opener in her hand held behind her back into its eye. A howl emanated from Peter, dropping him to his knees. The worm wordlessly fell to the floor, blood spilling from its eye.

 

***

 

Major-General Alexander Leslie, dispatch to his Royal Majesty King George III, October 28, 1782.

 

Words cannot truly describe the horror found here in the Americas. A town of corpses, ripped to pieces save one man, who praised us for saving him but offering no explanation to the events that led to such butchery. I ordered him hung as a spy, and under my orders my men set fire to the town. We observed a moment of silence for the poor souls. Inquiries should be made among the Indians to see which tribe could have committed such savagery.

 

Ever your servant,

Alexander Leslie

The Bangles – Manic Monday (Official Video)

A US aircraft carrier (Ford or Nimitz class) deploys with 2 crews. There is the ship’s crew and the air crew. The ship’s crew, as you might expect, belong to the ship (that’s about 3000, maybe a bit less on a Ford class). They will be attached for several years, usually. Air crew (AKA air wing) deal with everything related to the aircraft on board and flight ops (about 1500–2000). An air wing may deploy with one carrier today, but on their next deployment they may operate from a different carrier. The air wing may even be homed at a different base than the ships they serve.

In general there is no rotation for “breaks.” That’s what port calls are for. There may be individuals who rotate in or out for various reasons, like emergency leave, or end of enlistment discharge, but for the most part, if you deploy on the carrier you are going to come home on the carrier after the deployment.

On Atlantic based carriers (I’m not sure how it works for Pacific based carriers), they are homeported in Norfolk, VA. The ships arrive at port and leave port without the air wing on board. One reason is because they have to cross this:

That is the Chesapeake Bay Bridge Tunnel (there’s an underwater tunnel for road traffic between those two concrete islands). Carriers have a draft of about 40 feet. I think they shave a few feet off that without the air wing aboard. Also, once the ship is in port, the planes can’t take off and land, so… So, when the ship is coming home following a deployment, the air wing will say bye bye a day earlier and fly all their planes off the ship. When I deployed on Nimitz, I think our air wing was based out of Jacksonville, FL

[Made some minor edits to include insight from comments]

Pictures

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The Falls

Written in response to: Write a story with the goal of scaring your reader.

Joe Smallwood

Science Fiction Speculative

As I remember, it wasn’t the cell phones not working that scared us the most. It was something else.The cell phone outage occurred before we arrived at Niagara Falls. Even hours into the blackout, Lilly couldn’t understand it. She’d shake her cell, muttering curses under her breath. I think she believed that the more attention she paid to it, the more likely it was to work. This happened every time she took it out of her pocket, more times than I could count.Lilly’s actions reminded me of a psychology lecture on “magical thinking.” It was Mad Max, as we called him — otherwise known as Professor Marvin Glass — who introduced me to this concept. With his woolly beard speckled with silver and a sly look for every pretty face, he was lecturing on how people tend to behave irrationally in challenging situations: Humans are creatures of habit. Remove them from their carefully controlled environment, and almost anything can happen. We believe we could never act like a Nazi or commit crimes against humanity, but consider, for example, the famous 1961 study on human behavior, the Milgram experiment. College students like yourselves were electrically shocked until they collapsed and became unresponsive. This continued because authority figures—the scientists running the experiment—insisted it go on despite clear evidence that laws were being broken. I had to interrupt at that point. “But it was all fake, wasn’t it? The students who were supposedly being shocked were acting. The whole point was to see how sadistic people could be if the environment allowed them to act in abhorrent ways.”“Why yes, you’ve been reading ahead in the assigned readings, have you?”

“High school sociology.”

There was a ripple of laughter in the hall, and I realized I had stood up to speak to Marvin for some reason. Lilly grabbed my arm, and I sat down. Marvin was bemused, but only for a few seconds.

To conclude, as I have shown in this lecture, people are influenced by their surroundings far more than they realize. And when we no longer have what we depend upon in our lives, we become magical and irrational in our thinking.

I definitely was influenced by my environment. As a freshman, I enjoyed the relaxed atmosphere in the lecture hall. The magic of being at college was still with me. People had moved on from that first-month excitement, but they still hadn’t started to take their work seriously. I shouldn’t have been surprised when someone else followed my lead and stood up while we were all beginning to gather our things to go to our next class.

“So I’m going to fail this course because my environment has programmed me that way?” he yelled out.

There was quite a bit of laughter, and old Marvin joined in. He took a quick sip of water from a glass as his eyes narrowed, taking the measure of the student who challenged him.

“Look around you. Who gains when you fail? Everyone else in this room. There will be one fewer job applicant to compete with. The system is set up for this to happen.”

“All I see is people grinning at me,” the student answered.

“Exactly.” Marvin rejoined, whereupon he closed his laptop and began gathering his things, too. “Enjoy your magical moment. Don’t forget midterms next week, everyone!”

The lecture having ended, I approached this guy, who had been sitting near us and was now high-fiving a few of his friends.

“The very word ‘failure’ implies that you have the freedom to act,” I said to him. “Otherwise, we wouldn’t attach any sort of value to the choices we make. In fact, the word “choice” assumes you have the freedom to fail or succeed…”

“Yeah?” he replied. “Who are you to say?” Whereupon he turned on his heel and sauntered away in the direction of the campus pub.

Lilly was by my side then. She shook her head. “Why would you bother to speak to such a loser?”

“Because the environment has not conditioned us for failure.”

Lilly smiled. “Spoken like someone who always succeeds?”

I couldn’t answer her, although the following lecture that Marvin gave after midterms was a real eye-opener.

#

We were now a world away from any campus anywhere.

“Aren’t we going to do something?” Lilly now practically screamed at me. I must have been so exhausted that I hadn’t realized I was daydreaming. Here we were in a bus terminal, soaked through, with all we could carry. Lilly hadn’t even set her backpack on the floor; she was nervously twisting her straps as her eyes scanned around us.

We went to Niagara Falls to escape everything. I chose it from a real map—a paper one. I even used a wax pencil to circle it, just like in movies. What drew my attention was the Sir Adam Beck Hydroelectric Generating Station. New generating stations usually don’t have the word “Sir” in their names. It had to be an old one. And that was precisely what we were looking for.

Lilly put her pack down and sighed. I wondered why the bus terminal wasn’t crowded. But at this late hour, it was almost empty. There were no taxis. No one else was waiting for a ride.

“We can’t stay here!” Lilly moaned. Then she looked more hopeful. “Look, Michael, the real lights are on here, not the emergency ones.”

So we had made the right choice after all, I thought. I squeezed Lilly’s hand and gave her a reassuring look.

”The Sir Adam Beck Hydroelectric Generating Station produces electricity from water,” I said. “Long tunnels direct water to the generators. Niagara Falls has snapped back from the power outage because it has its own circuit independent from the North American power grid.”

“So, everything is normal here?” she asked.

“We need old tech. It’s as simple as that.”

“Old tech,” Lilly echoed. She fetched her cell out of her pocket for the umpteenth time, staring at it. “It still doesn’t work.”

“Never mind that. We also need a place to stay.”

But Lilly didn’t want to go out in the rain. Not yet anyway. We got to talking about Marvin Glass, seeing that he was a lot on my mind anyway, given the circumstances.

“Did that loser end up passing the course?” she asked me. “I don’t remember what happened to him.”

“Funny you should mention that,” I replied. “Mad Max insisted upon meeting with him regularly during office hours. He passed with a “C.”

“What was the point of that course?” Lilly sighed.

That comment caught me off guard. “The point? Well, it’s simple, really. It’s the quality of our relationships with others that helps us get through tough times and prevents us from being overwhelmed by our surroundings. Sort of like how we stick together?”

Lilly smiled, which meant the world to me.

#

 

I could see through the windows of the bus terminal that the hotels could be reached by following River Road, which, as it happened, followed the Niagara River. We set out on foot.

“If the power is back, why is everything so quiet and dark?” asked Lilly as she stepped around a fallen tree blocking the sidewalk we were on.

“You mean who turned out all the lights?” I joked as I turned up my collar against the rain still falling. “It’s not like there are bodies in the streets, you know.”

My attempt at humor, however, was lost on Lilly. “There aren’t even any cars around!” she continued.

I wanted to say that there were lots of cars everywhere, in driveways and parked neatly on River Road. But there was no point.

“The hotel that wants our business will have plenty of lights,” I prophesied, which turned out to be true.

Then about that time, it stopped raining. The hotel wasn’t one of the tall ones. It wasn’t even near the gorge with that famous view everyone looks forward to. No, it looked like a Mom-and-Pop, more a motel than a hotel—a throwback to the twentieth century, past its prime. A man with a liquor bottle hung around the office. As we approached the motel, he would raise it to his lips and curse at unseen things.

“Are you the proprietor of this place?” I asked in my best educated voice as we drew near.

“No!” he huffed, seemingly annoyed that we had spoken to him. Then, blocking our way, he wiped his rather bulbous nose on his sleeve and scratched one ear with the hand that wasn’t holding the bottle. Some idea had come to him.

“Say you know what is going on!”

“Say what?” I answered.

“You know!”

I looked at Lilly. This strange man’s antics were a mystery to her, too.

I tried again. “You must know who runs this place. We need a room for two.”

“Three, you mean,” he answered, swaying slightly from side to side.

“You miscount. You can’t stay with us.” I said.

Lilly stepped closer to him. She tried smiling.

“I believe my husband, Michael, means that when a newlywed husband and wife visit Niagara Falls, it’s usually for romantic reasons. A third person is rarely with them. It’s a honeymoon for us.”

“I once had a honey,” he replied.

Now he was positively blocking our access to the building with one hand on the door jamb.

I looked around. There were plenty of hotels in Niagara Falls, most of which were far better than this dive with its cheap “rooms rented by the week” sign. But most of them were dark and quiet. I tried peeking into the office to see if anyone else was there.

“Don’t you try getting past me!” the man shouted. “Damn AI’s screwing everything up! Next thing we’ll see is war, famine, destruction, the end of everything!”

Lilly tried smiling again. It was a brave attempt, more a grimace than anything else. “What’s your name if you don’t mind my asking?”

“Patrick McAllister.”

“Patrick, do you know a place in Niagara Falls where we could go?”

“It’s the Falls! No one calls it anything else here! Tell me what is going on!”

So I got some folding chairs from where they had been strewn about near the side of the office and set them up —three in all. If there were refreshments, I would have served them. We sat down. Patrick kept drinking, so it became a waiting game. I didn’t have to tell Lilly what would come next.

Lilly’s phone buzzed a few times. But she didn’t answer it. I had turned mine off some time ago. Patrick fell asleep, his head bobbing off his chest. I took his bottle and laid it at his feet, being careful to put the top on.

“We can’t tell him or anyone else, can we, Michael?” Lilly said.

“Would it make a difference if we did?” I answered.

I looked into her eyes, which were starting to tear up. “We’ll try to help Patrick when he sobers up.”

Then, Lilly and I stood up and walked hand in hand into the motel. So many things had been abandoned that we knew we had a place to stay.

“I wonder how Mad Max is making out?” I asked as we hit the sack.

“Oh, I wouldn’t be asking that right now,” Lilly answered.

Sleep came easily. Really.

Badfinger – Baby Blue (Rollin’ On the River)

Pumpkin Pie from Scratch

 

There’s something special about baking a pumpkin pie completely from scratch during the fall season. Between juggling work, family gatherings, and holiday preparations, it might seem easier to grab a pre-made pie from the store. But trust me – the warmth and comfort that comes from making your own pie, from the spice-filled filling to the flaky crust, is worth the extra effort.

This classic pumpkin pie recipe has been my go-to for years, and it’s perfect for both first-time bakers and experienced home cooks who want a reliable, crowd-pleasing dessert for their holiday table.

Pumpkin Pie from Scratch
Image: mollyshomeguide.com / Photographer Molly

 

Suggestions for Ingredient Substitution

Heavy cream, mascarpone, and sour cream can be replaced with full-fat coconut milk and coconut cream for a dairy-free version. The coconut products provide similar richness and texture while adding a subtle complementary flavor that works well with the warm spices. For this substitution, use 1/2 cup coconut cream plus 1/2 cup full-fat coconut milk to replace all dairy ingredients.

The brown and white sugars can be substituted with coconut sugar or maple syrup for a less refined sweetener option. When using maple syrup, reduce the liquid ingredients slightly (about 2 tablespoons less cream) to maintain the proper consistency. Coconut sugar can be used in equal amounts as a direct replacement.

Fresh pumpkin puree can be swapped with butternut squash puree or sweet potato puree. These alternatives provide similar texture and natural sweetness while maintaining the orange color and creamy consistency. Use the same amount as called for in the original recipe, ensuring the puree is well-drained to prevent excess moisture.

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 1200-1400
  • Protein: 20-25 g
  • Fat: 70-80 g
  • Carbohydrates: 140-160 g
Preparation Time 30-45 minutes
Cooking Time 50-60 minutes
Total Time 80-105 minutes
Level of Difficulty Medium

Ingredients

For the egg wash:

  • 1 tsp water
  • 1 large egg (lightly beaten)

For the pumpkin filling:

  • 1/2 cup light brown sugar (packed)
  • 3/4 tsp nutmeg
  • 2 tsp cinnamon (I use McCormick for consistent flavor)
  • 1/4 cup sour cream
  • 1/4 cup mascarpone cheese
  • 1/4 tsp ground cloves
  • 1 tsp ground ginger
  • 3 large eggs (lightly beaten)
  • 1/2 tsp sea salt
  • 1/2 cup heavy cream (makes it extra creamy and rich)
  • 1/4 tsp allspice
  • 2 tbsp cornmeal
  • 3 tbsp cognac (or bourbon for a slightly different flavor profile)
  • 2 cups pumpkin puree (I use Libby’s pumpkin puree for best results)
  • 1 tsp vanilla essence
  • 1/4 cup granulated sugar

Step 1: Prepare the Pie Crust

Make the homemade pie crust and divide it into two discs.

Use one for the bottom crust and store the other in the fridge or freezer for another pie.

Refrigerate the dough for 30 minutes to an hour before rolling it out for the pie.

Step 2: Prepare the Pumpkin Puree

If using canned pumpkin puree, measure out 15 ounces (2 cups) and proceed to Step 3. If making fresh pumpkin puree, follow these instructions:

Preheat the oven to 400°F (204°C) and line a small rimmed baking sheet with two layers of parchment paper.

Remove the stems from two small sugar baking pumpkins or one large pumpkin. Carefully cut the pumpkins into halves using a large sharp knife.

Scrape out the seeds and stringy pulp, discarding the pulp and saving the seeds for roasting if desired.

Season the insides of the pumpkins with a little salt and place the halves flesh side down on the lined baking tray.

Bake for 35-40 minutes on the middle rack of the oven until the flesh can easily be scooped from the skin with a spoon.

Allow the pumpkin to cool, then blend the flesh with an immersion blender or puree in a food processor until smooth.

Drain excess water from the puree, but do not mash or squeeze out the moisture.

Step 3: Prepare the Pie Crust

Roll out the pie dough to 12-14 inches in diameter and carefully lift it into a 9-inch pie plate.

Gently press the dough into the pie plate and tuck the overhanging dough underneath itself for a thicker crust around the edge. Crimp the edges to your preferred design.

Poke a few holes across the bottom and side of the crust with a fork.

Beat an egg with water and use a pastry brush to lightly coat the crimped edges of the pie.

Place the crust in the fridge for 30 minutes or in the freezer for 15 minutes to firm up.

Step 4: Make the Filling

Preheat the oven to 425°F (220°C) and position the rack in the middle of the oven.

In a large saucepan over medium heat, whisk together the brown sugar, granulated sugar, spices, salt, and cornmeal.

Add the pumpkin puree, bourbon, and vanilla, whisking until smooth.

Cook the filling for 4-5 minutes, slowly whisking until it begins to smoke, bubble softly, and become fragrant.

Remove from heat and whisk in the heavy cream, mascarpone, sour cream, and eggs until evenly distributed and smooth.

Step 5: Bake the Pie

Pour the warm filling into the cold pie crust. Place the pie on a parchment paper-lined baking tray and bake on the middle rack of the oven for 15 minutes.

Immediately lower the temperature to 350°F (180°C) and bake for an additional 30-35 minutes until most of the pie is set and the center has just a slight jiggle. Check your pie at the 20, 25, and 30-minute marks.

Step 6: Cool and Serve

Place the pie dish on a cooling rack for 2-3 hours to completely cool and set. Refrigerate for 2 hours before serving. Store the pie in an airtight container or covered with aluminum foil in the fridge for up to 5 days.

Pumpkin Pie from Scratch
Image: mollyshomeguide.com / Photographer Molly
Pumpkin Pie from Scratch
Image: mollyshomeguide.com / Photographer Molly

Hey! I live in Texas so I might be able to give you some input on this one.

So my best bet for this is that it is largely because most of Texas is set up and geared for work. Houston is a great example, this is a working city. It can be a very busy and crowded place and the scenery can often times not be great. While I will defend my city as a beautiful place to my dying day, it is also one of the ugliest places I have ever been

Houston

Also Houston.

The weather can be a challenge for older folks. It is brutally hot and humid for a LONG time much of the year and can also be quite cold and damp during the winter. Unlike Miami or Arizona which have more level weather.

Really, I think the biggest reason is that most people just don’t see Texas as a retirement destination. We have fewer senior housing and fewer nursing homes than other states do and it’s just not something where someone in Philadelphia or Chicago says “I can’t wait to retire to Dallas!” It’s just not really a thing.

Tommy James&the Shondell_Crytal Blue persuasion