Bessie Coleman, born in 1892, was an American daredevil aviator who died on April 30, 1926.
She was the world’s first black female aviator to obtain a pilot’s license (1921). Her father was of mostly Cherokee descent, making her also the first female of native American descent to earn a pilot’s license. U.S. pilot schools were unwilling to take a black female student, so she learned French and went to Paris to earn her license.
She died in a plane crash while preparing for a show. While flying as a passenger with a student pilot, the plane suffered a mechanical failure and spun out of control. Not seat belted in, she fell out of the plane and plummeted to her death. The pilot died in the crash.
Bessie Coleman, who died April 30, 1926, had a true adventurous spirit.
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Recipe by Kelly McNelis /The Family Freezer©
- 2-pound boneless pork roast
- 28oz can diced tomatoes, undrained (You can sub 6 medium-sized tomatoes, cored, seeds and juiced removed, and chopped – about 3 cups)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon parsley
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, optional (Add salt if using fresh tomatoes and want to bring out the flavor)
Combine all ingredients in crockpot and cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
To Freeze and Cook Later –
Label a gallon-sized freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which should be three months from when you prepped the meal). Add all ingredients to freezer bag, seal, and freeze. When ready to eat, thaw overnight in refrigerator or in water. Cook on low setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
Photo by A. Jones
Serve over spaghetti with a side of broccoli or green beans.