A Couple Of Million Dollar Lotto Tickets Purchased At Stores Within Four Miles Of Each Other
I don’t buy lottery tickets often. I especially don’t buy lotto tickets when it’s thundering and lightning outside. I remember one time pulling up at a convenient store with the…
I don’t buy lottery tickets often. I especially don’t buy lotto tickets when it’s thundering and lightning outside.
I remember one time pulling up at a convenient store with the intention of buying lotto tickets because the pot had gotten really big. But then there was a bolt of lightning followed by a big clap of thunder. I’m thinking, “No way. I’ll be more likely to be struck by lighting than win big so I’ll just stay in my car.”
Well, lighting may have struck twice as two Florida Lottery players earned a million dollar prize each. They also each one the 500x Cash scratch off ticket.
Carlos Romero is 62, and he lives in Miami Lakes. Stephanie Wright is 54 and lives in Miami Gardens. They will each receive a lump sum payment totaling $820,000.
And here’s the crazy part. Romero purchased his ticket from the Publix located at 15000 Miami Lakes Drive East in Miami Lakes. Wright got hers from a Raceway located at 19851 Northwest 57th Avenue in Miami Gardens.
The two locations are only four miles apart.
For more on this story, click here.
Throw It Together Thursday: Healthy Recipe Chicken And Hummus Tacos
Who is feeling a little plumper after quarantining? We are! Let's try an easy and delicious Sunbasket recipe that is also low-cal. This Chicken and hummus flatbread “taco” with Greek kale salad recipe clocks in at 570 calories per serving. Here's what you need to serve two:
2 to 4 boneless skinless chicken thighs (about 10 oz total)*
3 oz organic kale (washed and shredded)
Sun Basket Mediterranean vinaigrette (red wine vinegar, champagne vinegar, sun-dried tomatoes, garlic, dried oregano, Dijon mustard)
1 oz sun-dried tomato strips (not oil packed)
3 TBS feta (crumbled)
4 round whole grain flatbreads
Hummus
*You can also go for a boneless, skinless chicken breast, but we went with the richer dark meat.
Step 1: Make sure you've got all your ingredients...
And that you've got your party dress on. Who doesn't cook in a party dress?
Step 2: Prep and cook the chicken.
Pat the chicken dry and add generous amounts of salt and pepper. Warm 2-3 teaspoons of oil over medium-high heat. Cook the chicken. Turn it occasionally, until lightly browned. It takes about 3 to 4 minutes per side for the thighs. Make sure you've cooked it all the way through. Cool it slightly on a cutting board and then cut crosswise into ¼-inch-thick slices.
Step 3: Make the kale salad.
Mix the kale with the Mediterranean vinaigrette and 2 tsp oil. Sprinkle with salt and pepper, and massage the dressing into the leaves.
Step 4: Add the sun-dried tomatoes and feta.
Toss it all together.
Take a break to put some flat bread on your head.
Don't serve this to guests, but we were keeping it in the family, so we ate this piece of flat bread that sat on our chef's head.
Step 5: Toast the flatbread.
Do so on medium in a dry frying pan for about 30 seconds per side and spread with the hummus.
Step 6: Top with the chicken and kale salad.
They look so pretty!
After they've got all the goodis on 'em, you can fold them into tacos.
Theses "tacos" checked the box for: EASY, DELICIOUS, and HEALTHY!
