Alpha et Omega… Stuart France

Sue Vincent's Daily Echo

“Why is the Octave so important?”



“Because it is simultaneously

Both the end of one thing

And the beginning of another.”


Source: Stuart France

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Thursday photo prompt – Haven – #writephoto

Sue Vincent's Daily Echo


Every Thursday at noon GMT, I publish one of my photos as a writing prompt.

Throughout the week I will feature as many of the responses here on the Daily Echo as space allows. Every week, a full round-up of posts will be published linking back to the original posts of contributors.

You can find all last week’s entries in the weekly round-up. Please visit and read the stories and poems and explore the sites of their writers. I feature as many contributions as I can on the blog during the week, but given the volume of contributions that may not be all of them!

Use the image below as inspiration to create a post on your own blog… poetry, prose, humour… light or dark, whatever you choose, by noon (GMT)  Wednesday 22nd November and link back to this post with a pingback. There is no word limit and no…

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November 16th is National Fast Food Day!

Foodimentary - National Food Holidays

Here are today’s five things to know about fast food:

During the early 1900s, the hamburger was thought to be polluted, unsafe to eat, and food for the poor. Street carts, not restaurants, typically served them.


Every month, approximately nine out of 10 American children visit a McDonald’s restaurant.


By 2020, Americans are expected to spend over $223 billion on fast food.


There are more than 300,000 fast food restaurants in the U.S. alone


In the 1990s, cupholders were first introduced into car design. Although the 60’s For Falcon had the first built in cupholder.



Today’s Food History

  • 1620 The first corn (maize) was supposedly discovered (by European settlers) by some Pilgrims led by Myles Standish, while exploring the area near Provincetown, Massachusetts. They named the spot Corn Hill.
  • 1867 Leon Daudet was born. French journalist and novelist, well known gastronome of his time.
  • 1913 The first volume of…

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