Interesting Fact: Peregrine Falcons are very strong fliers and often reported to be the fastest bird in the world. Their average cruising flight speed is 24 to 33 mph, increasing to 67 mph when in pursuit of prey. When stooping, or dropping on prey with their wings closed, it’s been calculated that Peregrine Falcons can achieve speeds of 238 mph. One researcher studied trained Peregrine Falcons while skydiving and described their body position while diving at 150 mph and 200 mph. ( https://www.allaboutbirds.org/guide/Peregrine_Falcon/lifehistory )
A man found a bottle on the beach. He opened it and out popped a genie, who gave the man three wishes. The man wished for a million dollars, and poof! There was a million dollars. Then he wished for a convertible, and poof! There was a convertible. And then, he wished he could be irresistible to all women… Poof! He turned into a box of chocolates.
Interesting Fact: What the Spaniards then called “chocolatl” was said to be a beverage consisting of a chocolate base flavored with vanilla and other spices that was served cold. Because sugar was yet to come to the Americas,xocolatl was said to be an acquired taste. The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate. As to when xocolatl was first served hot, sources conflict on when and by whom. However, Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocolatl as: Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that “chili”; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh. ( https://en.wikipedia.org/wiki/Hot_chocolate )
An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients. They then poured the drink back and forth from a cup to a pot until a thick foam developed. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from elaborately decorated vessels. ( https://en.wikipedia.org/wiki/Hot_chocolate )