History is full of strange creatures. Some may not haunt our imaginations today, but their stories provide a fascinating glimpse into the fears of the past. BYCORNE The Bycorne was a cow-like beast with a human face that thrived on “patient husbands” for food. His spouse, Chichevache, ate patient wives but was always lean. The Bycorne’s legacy reflects how folklore blended humor and fear with cultural commentary. LAMIA In Greek mythology, Lamia was a beautiful queen who became a child- devouring monster. Her name later became synonymous with witches and female demons. SNALLYGASTER A reptilian-winged beast, the Snallygaster emerged in early 20th- century American folklore, inspiring public hysteria before fading into obscurity. However, its name survives in “snollygoster,” a term for an unprincipled person. Though these monsters vanished from everyday discussions, their stories remind us that legends and the words used to describe them are constantly evolving. Monsters Lost to Time Weird, Wild, and Once Feared Are you ready to help your little learner grow a love of reading and writing? Visit ReadingRanch.com to learn more about how we make reading fun!
Creamy Chicken Carbonara
Inspired by TheKitchn.com
With tender chicken, crispy pancetta, and a velvety egg-based sauce, this is a rich, satisfying take on classic carbonara — and it comes together in about 30 minutes.
INGREDIENTS • 12 oz spaghetti or linguine • 1 boneless, skinless chicken breast, sliced (8 oz)
• 3 oz Parmesan cheese • 4 oz pancetta or bacon, diced • 2 cloves garlic, minced • 1/2 cup pasta water • 1 tbsp chopped parsley, optional
• Salt and pepper • 1 tbsp olive oil • 4 large eggs
DIRECTIONS 1. Cook pasta in boiling water until al dente. Save 1/2 cup of pasta water, then drain. 2. Season chicken with salt and pepper. Heat olive oil in a pan over medium heat, and cook chicken until golden and fully cooked. Remove chicken. 3. In a bowl, mix eggs and Parmesan cheese until smooth. 4. Add pancetta to chicken pan, cook until crispy, then stir in garlic and cook for 30 seconds. 5. Toss pasta with pancetta, then remove from heat. Stir in egg mixture, adding reserved pasta water gradually until creamy. 6. Mix in chicken and garnish with parsley before serving.
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