Hallmark!
Today is Bubble Wrap Appreciation Day which celebrates a wonderful packaging material. In the late 1950’s an American engineer named Al Fielding and a Swiss inventor named Mark Chavannes created Bubble Wrap. They were trying to come up with a textured, plastic wallpaper, but soon realized that their product had the potential as a packaging material.
Fielding and Chavannes formed the Sealed Air Corporation and introduced Bubble Wrap to the public in January of 1960. Today Sealed Air is a global Fortune 500 company and produces enough Bubble Wrap to stretch from the Earth to the Moon each year.
Sealed Air has sponsored an annual Bubble Wrap Competition for Young Inventors. Kids competed to create the most innovative product using Bubble Wrap as the primary material. Past winners include a floating garden, a cell phone cover, a swing for children with movement disorders, and a transformable kite Kit.
To celebrate today, enjoy popping an entire roll of Bubble Wrap bubbles. Have fun!
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
We’re all mature until someone pulls out the bubble wrap.
Author Unknown
I use Bubble Wrap a lot when I send handpainted items to my children as gifts and when I moved I wrapped the breakables in it too. It does a great job of protecting our precious items and keeps them from breaking.
Popping bubble wrap is a great way to reduce stress. It’s fun and makes me laugh! I only have the one picture of bubble wrap today, so I’m showing more of my Valentine decorations.
It’s a day for me to cook something here, and on the menu is:
Creamy White Chili with Cream Cheese
Makes 6 servings
2 15 oz cans great northern beans, rinsed, divided
1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, trimmed and cut into bite size pieces
1 1/2 cups chopped onion
3/4 cup chopped celery
5 gloves garlic, chopped
1 teaspoon ground cumin
1/4 tsp salt
3 cups unsalted chicken stock
1 can chopped green chiles, optional
4 oz. cream cheese
1/2 cup fresh cilantro leaves
Mash 1 cup beans in a small bowl. Heat oil in pot over high heat. Add chicken, cook, turning occasionally until brown. Add onion, celery, garlic, cumin and salt. Cook onion until it’s translucent and tender.
Add the remaining whole beans, the mashed beans, stock and chiles if desired. Bring to a boil, Reduce heat and simmer until the chicken is cooked through. Remove from heat, stir in cream cheese until melted. Serve topped with cilantro.
I had delete the cream cheese from this recipe, but it is still good. I didn’t sprinkle with cilantro but topped it with some shredded cheddar cheese instead. I also won’t add the chiles to mine as I like it mild.
It’s a little colder today with snow coming our way and it’s a perfect day to enjoy some hot soup.
I hope you all have a GREAT start to this new week! Happy Monday!
COUNTING MY GIFTS
Happiness is… popping the bubble wrap that came inside the package you received in the mail.
Author Unknown
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
11,010. for bubble wrap keeping our breakables safe
11,011. for hot soup on a cold day
11,012. for a day to stay in and get some housework done.
