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1889 Eiffel Tower opens
On March 31, 1889, the Eiffel Tower is dedicated in Paris in a ceremony presided over by Gustave Eiffel, the tower’s designer, and attended by French Prime Minister Pierre Tirard, a handful of other dignitaries, and 200 construction workers.
In 1889, to honor of the centenary of the French Revolution, the French government planned an international exposition and announced a design competition for a monument to be built on the Champ-de-Mars in central Paris. Out of more than 100 designs submitted, the Centennial Committee chose Eiffel’s plan of an open-lattice wrought-iron tower that would reach almost 1,000 feet above Paris and be the world’s tallest man-made structure. Eiffel, a noted bridge builder, was a master of metal construction and designed the framework of the Statue of Liberty that had recently been erected in New York Harbor.
Eiffel’s tower was greeted with skepticism from critics who argued that it would be structurally unsound, and indignation from others who thought it would be an eyesore in the heart of Paris. Unperturbed, Eiffel completed his great tower under budget in just two years. Only one worker lost his life during construction, which at the time was a remarkably low casualty number for a project of that magnitude. The light, airy structure was by all accounts a technological wonder and within a few decades came to be regarded as an architectural masterpiece.
The Eiffel Tower is 984 feet tall and consists of an iron framework supported on four masonry piers, from which rise four columns that unite to form a single vertical tower. Platforms, each with an observation deck, are at three levels. Elevators ascend the piers on a curve, and Eiffel contracted the Otis Elevator Company of the United States to design the tower’s famous glass-cage elevators.
The elevators were not completed by March 31, 1889, however, so Gustave Eiffel ascended the tower’s stairs with a few hardy companions and raised an enormous French tricolor on the structure’s flagpole. Fireworks were then set off from the second platform. Eiffel and his party descended, and the architect addressed the guests and about 200 workers. In early May, the Paris International Exposition opened, and the tower served as the entrance gateway to the giant fair.
The Eiffel Tower remained the world’s tallest man-made structure until the completion of the Chrysler Building in New York in 1930. Incredibly, the Eiffel Tower was almost demolished when the International Exposition’s 20-year lease on the land expired in 1909, but its value as an antenna for radio transmission saved it. It remains largely unchanged today and is one of the world’s premier tourist attractions.
Courtesy of History.com
This summer the plant trials have been riotous in their displays of colors in the recipe section.
One that caught my eye this year was Merry Go Round which was full of colors from the hot side of the color wheel. One featured plant was Campfire Red Ember.
Red Ember is one of the three in the Campfire series. Campfire Marshmallow, Campfire Flame and Campfire Red Ember. They are known botanically as Bidens and are native to Mexico and the Southwest.
I don’t think any of us need the government to tell us groceries are expensive. We know it when we stand in the meat aisle and lower our standards real fast from 90% lean to 80% lean hamburger meat.
Still, the numbers are interesting.
According to the latest Bureau of Labor Statistics report, grocery prices in July were 2.7% higher than they were a year ago. Beef is where things really hurt. Beef prices were up 9.4% from last July, and uncooked ground beef was up 9%.
Chicken, on the other hand, was actually down 2.7% over the same period, which makes it one of the better bargains in the meat case right now.
The BLS average-price survey puts a pound of ground chuck at $6.85 in July. Two years ago, in July 2024, that same national average was $5.47.
So maybe it is time to resurrect something our mothers and grandmothers understood very well.
Read the full On the Table feature in the Sept. 17 Bowie News.
Big-Pan Chicken Spaghetti
A pound of diced chicken can disappear beautifully through an entire pan of pasta.
Ingredients
- 1 pound boneless chicken, diced
- 12 ounces spaghetti
- 1 small onion, chopped
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Rotel-style tomatoes
- 1 cup chicken broth
- 2 cups shredded cheese, divided
- 1 teaspoon garlic powder
- Salt and pepper
Cook spaghetti just until tender and drain.
Meanwhile, sauté diced chicken and onion until chicken is cooked through.
Mix spaghetti, chicken, soups, tomatoes, broth, garlic powder and 1 cup cheese. Spread into a greased 13×9 pan.
Top with remaining cheese and bake at 350 degrees for 25 to 30 minutes.
Have half a bag of frozen peas, broccoli or mixed vegetables lingering in the freezer? Throw them in. This is a forgiving recipe.
Serves 8 to 10.
Perfect Score, Director’s Select, Best of the Best and Leader of the Pack are just a few of the awards for Superlophus. I’m also reasonably sure you are thinking: What is a Superlophus?
Superlophus Sunglow is the official name botanically known as an Oenothera commonly called Texas Primrose. That’s right: This golden yellow flower that is a non-stop bloomer and tough-as-nails is a native selection and winner of 15 awards from Canada to Mississippi.
Read the full Garden Guy feature in the Thursday Bowie News.
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