Traditions

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The pictures follow the text below. Enjoy!!!!  :)))))

How it’s Fall already is sort of surprising… just sort of snuck up on us… but here it is.  As with many of the seasonal and holiday transitions throughout the year, Fall brings with it some interesting traditions (and chores – leaf raking – I actually love using my backpack blower!). I find myself looking forward to many of these, like our drives in the country for fresh apples, watching the grandkids pull the apples off the trees – magic! There’s more to autumn than just pumpkin spice — it’s also filled with good stuff like pumpkin pie (yum!! – ice cream and Cool Whip too) pumpkin patches, harvesting and even a semi-obscure sport known as “punkin chunkin” (not to mention other non-squash-related customs). I’ve often wondered why I have the sudden urge to wander through a corn maze in the fall, or what it is about October that’s so conducive to bobbing for apples and eating different shaped candy.  Below are the surprising origins of eight autumn traditions that I’m guessing you like too – enjoy, and thanks to interestingfacts.com, foodnetwork.com, tailgating magazine and You Tube for the info.

Corn Maze

  • Mazes and labyrinths (elaborate and confusing circular maze structures) date back over 4000 years ago to the time of ancient Greece and Rome.  During Roman times, mazes and labyrinths were seen in artwork, home flooring, pavement on streets, and dug into the earth.
  • It was believed that although beautiful and puzzling, the mazes were actually used for rituals and processions.
  • Garden mazes began to pop up throughout Europe in the wealthiest castles and palaces as a way to amuse their inhabitants.  Louis XIV’s palace at Versailles included an elaborate labyrinth in the garden, which is said to have been inspired by Aesop’s fables.
  • One of the finest examples of garden mazes can be found in the gardens at Hampton Court Palace in England, which was first planted by William III in 1690.
  • By the 18th century, hedge mazes became increasingly popular in England and Europe, but it took some time before the concept came to America, at which point it took the form of a corn maze.
  • In 1993, the first modern elaborate corn maze was created by Don Frantz and Adrian Fisher, which inspired a worldwide fad of corn mazes.  Their corn maze was constructed on only 3 acres of land and had 1.92 miles of pathway.  The maze received accreditation in the Guiness Book of World Records for being the world’s largest corn maze.
  • The record now belongs to Cool Patch Pumpkins for their 60 acre maze in Dixon, California in 2014.

Leaf Peeping

  • This one goes back more than 1,200 years, which is another way of saying it didn’t originate in America. Rather, it appears we have Japan to thank for the custom. Their version of it, which carries the considerably more evocative name of momijigari (“autumn leaf hunting”), dates back to at least the Heian Era of 794-1185. A renaissance of sorts, that epoch brought about both visual art that celebrated the vibrant colors of fall and the endlessly influential Tale of Genji, which explicitly mentions “an imperial celebration of autumn foliage.”
  • As for how it became an American tradition, a professor of Asian art history has a theory: Japan and New England were connected via shipping routes, resulting in New Englanders being exposed to Japanese lacquerware featuring a maple-leaf motif that made them more inclined to seek out gorgeous leaves without traveling halfway across the world.
  • Best places to see Fall leaves include Rocky Mountain National Park, Sonoma Valley, Tahquamenon Falls State Park, Michigan, Acadia National Park, Maine and pretty much anywhere in Ohio and Pennsylvania

OKTOBERFEST

  • Beginning in the third weekend of September and lasting until the first Sunday in October, Oktoberfest has long served as an excuse for revelers to do as the Germans do and wet their whistle at the local beer hall (lederhosen optional).
  • The first Oktoberfest was a wedding reception: On October 12, 1810, the citizens of Munich gathered at the city’s gates to celebrate the marriage of Bavarian Crown Prince Ludwig to Princess Therese of Saxony-Hildburghausen. The event (known locally as d’Wiesn) was so popular that it took place again the following year — and the year after that, and so on and so forth until it became the world-famous festival of Bavarian culture that it is today.
  • You can’t start drinking until the mayor opens the first keg.  The festival officially begins when the mayor says “O’ zapft is” during the opening ceremony on the first day of the event. There’s only one place to be to witness this; the Schottenhamel tent. Here you’ll get to experience the Bavarian tradition where the Mayor of Munich will have the honor of tapping the first keg of Oktoberfest beer at noon. Once the first barrel of beer has been opened, then everyone else can get their beers in and officially start Oktoberfest… AND, only beer from Munich is sold at Oktoberfest.  CLICK FOR A TOUR!
  • And Check THIS Out————> The Oktoberfest in 4k Time lapse & Tilt shift

Election Day

  • Though rarely thought of in the same way as apple cider and leaf-peeping, American elections take place in autumn for a reason. Out of consideration for farming schedules, Congress chose November (when the harvest was finished but it hadn’t usually begun to snow yet) in its 1845 decree establishing the date.
  • As for Tuesday? Weekends were a no-go due to church, and Wednesdays were off the table because farmers usually went to the market to sell their goods. Thus, Tuesday emerged as a sort of compromise, and the tradition stuck.
  • It’s a blessing we can enjoy free and open elections …be sure to vote!

BOBBING FOR APPLES

  • It may not be as popular now as it was a century ago, but bobbing for apples persists as an autumnal activity, especially on Halloween. Long before kiddos dressed up on October 31, however, British singles played the game as a sort of courting ritual. Each apple represented a different eligible bachelor and, if the young woman bobbing for said apple bit into it on her first try, the two would live happily ever after.
  • Succeeding on the second attempt meant that the two would be together for a time but the romance would fade.
  • Not getting it right until the third try foretold doom – yikes!  Click For Video

Punkin Chuckin

  • For the past two decades, “chunkers” have created slingshots, trebuchets, and even pneumatic cannons to hurl pumpkins as far as possible. The World Championship Punkin Chunkin Contest has taken place in Bridgeville, Delaware, every November since 1986, with First State native Bill Thompson claiming credit for inventing the sport.
  • The Guinness world record shot is held by a pneumatic cannon dubbed “Big 10 Inch”, at 5,545.43 feet (1,690.25 m), on September 9, 2010 in Moab, Utah. (for you math majors out there…that’s over a mile!!)
  • Enjoy this “chuckin” link – made me just laugh out loud seeing the machines and the people

Tailgating

  • The history of tailgating dates all the way back to the start of the Civil War. In 1861, civilians gathered in Washington DC, to watch the first battle of the Bull Run and cheer on their “team,” the Union or the Confederates.  People brought picnic baskets filled with minced meat, apple pies, and plum puddings. This time in history marks the beginning of aged whiskey and wine production, so we can assume the colonists were also celebrating with adult beverages.
  • Tailgating is now a year-round activity at sporting events and concerts, but it’s always been especially popular at football games. One theory posits that it dates all the way back to the first college football game, a contest between Rutgers and Princeton that took place in 1869, when some in attendance sat at their horses’ “tail end” while grilling sausages before the game began.
  • Another theory centers around the Green Bay Packers, whose fans are said to have coined the term “tailgating” when the “cheeseheads” first began supporting the team in 1919. Ever industrious, they positioned their trucks around the field and sat in the beds for comfortable viewing while enjoying their food and drinks.
  • Today tailgater’s across the country come early, set tables and tents, and serve all sorts of grilled and “crock pot” goodies, along with snacks galore.
  • “The World’s Largest Outdoor Cocktail Party” takes place around the college football games between the Florida Gators and Georgia Bulldogs, where fans meet in the parking lot, RV lot and local marina, entertaining nearly 200,000 fans.

Candy Corn

  • It may be the year’s most polarizing candy, but its history is long and sweet. Candy corn dates back to the 1880s, when a confectioner at the Wunderle Candy Company began producing it under the even-less-appetizing name of Chicken Feed.
  • The corn-shaped sugar molds were then manufactured by the Goelitz Confectionery Company, who made the product famous (you may now know Goelitz as Jelly Belly too). More than 35 million pounds (or nine billion individual pieces) of candy corn are produced every year, so someone must like the stuff.
  • California residents consume more of the orange, yellow and white confection than any other state. To be fair, it is a big state, and so is the state that comes in second in the eats-the-most-candy-corn lineup: Texas! Florida, in third place, takes the proverbial bronze, followed by New York, Michigan and Illinois.

I have to admit, this candy does not even make my top 100 list!

I saw this New Yorker cartoon on Twitter…couldn’t resist sharing.  :))))) @NewYorker

 

 

 

 

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Sticky

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It’s sand. Who knew there was so much info on sand. Especially the kind that works best for great sandcastles. Well, good thing you stopped by today. Read on, then impress your friends and family this weekend.  :)))))

Now that I hold the title of “grandpa”, I get to do all sorts of fun things with the grandchildren. Silly hide and seek, playing with toys, and taking them to fun places.  In my neighborhood, I have access to one of our beloved Metroparks, Huntington Beach.  Jackie and I love taking the kidos down there, splashing in the waves, watching sunsets and of course playing in the sand. I get to lug the gear – towels, blankets, chairs, sunscreen, snacks, and of course I had to bring some shovels and pails and molds to make shapes.  We have been constructing sand “castles” since the girls were able to stand – one of our ladies actually learned to walk on the beach!  The majority of our structures had to also have an elaborate moat for protection.  Little water, little sand, and presto, a castle. I have to say once finished with the castles,  their next choice would be to bury me in sand!  That did make for a nice nap!   My curiosity got to me back at the office, to learn a bit more about why the sand sticks sometimes, and crumbles other times.  I went online and found this cool article written by Joseph Scalia – Associate Professor of Civil and Environmental Engineering, Colorado State University (to understand why some sandcastles are tall and have intricate structures while others are nearly shapeless lumps of sand, it helps to have a background in geotechnical engineering). I also found some amazing designs from beaches all over – must say WAY more than my pail domes. Thanks to theconversation.com and YouTube for the info and song.

Beyonce’ 

  • The size of particles, or grains, also determines the way sand looks and feels. The smallest sand grains have a texture almost like powdered sugar. The largest grains are more like the size of small dry lentils.
  • Most sand will work for building a sandcastle, but the best sand has two characteristics: grains of sand in several different sizes and grains with angular or rough edges.
  • Sand grains that are more angular, with sharp corners on them, lock together better, making the sandcastle stronger. It’s the same reason a pile of angular wooden blocks will stay in a pile, but a pile of marbles will go everywhere.
  • This is also why, surprisingly, the best sand for sandcastles is not typically found on an island or a coastal beach. More angular grains of sand are usually found closer to mountains, their geologic source. These sand grains have not yet had their edges rounded off by wind and water. Professional sandcastle builders will go so far as to import river sand for their creations.
  • Water is key – Without water, sand just forms a pile. Too much water and sand flows like liquid. But between dry sand and saturated sand lies a wide range of moisture levels that enable sandcastle construction.
  • Water is cohesive, meaning that water likes to stick to water. But water also sticks to or climbs up certain surfaces. Look at a half-full glass of water and you will see the water going up the insides of the glass a little. This tiny power struggle is what makes sandcastles possible.
  • If the glass were much skinnier, like a straw, the water would rise higher and have more surface tension. The narrower the straw, the higher the water would rise. This phenomenon is called capillarity (think celery stalk).
  • Water behaves the same way in wet sand. The pores, or spaces, between the sand grains are like a bunch of very tiny straws. Water forms tiny bridges between the grains. The water in these bridges is under tension, pulling the grains together by a force we geotechnical engineers call suction stress.
  • Just enough water – The quantity of water in the sand controls the size and strength of the water bridges. Too little water equals little bridges between the sand grains. More water, and the size and number of bridges grows, increasing the suction holding the sand grains together. The result is perfect sandcastle sand.
  • Too much water, though, and the suction is too weak to hold the sand together.  A general rule of thumb for building great sandcastles is one part water for every eight parts dry sand. Under ideal conditions in a laboratory, though, with dense sand and zero evaporation, one part water for every one hundred parts dry sand can produce wonders. At a beach, sand with the right moisture level is near the high tide line when the tide is low.
  • Incidentally, salt from seawater can also be a boon for sandcastle stability. Capillary forces hold sand grains together initially, but capillary water will eventually evaporate, particularly on a windy day. When sea water dries up, salt is left behind. Since the seawater was forming bridges between the grains, the salt crystallizes at these points of contact. In this way, salt can keep a sandcastle standing long after the sand has dried. But be careful not to disturb the salt-bonded sand; it’s brittle and collapsible.
  • To build a strong sandcastle, compact sand and a little water as tightly as you can. I prefer to create a dense mound and then scoop and carve away to reveal the art within. You can also compact the sand into buckets, cups or other molds, and build from the ground up. Just be sure to get the sand dense and place the mold on a compacted foundation. Hands make for both a great compaction and carving tool, but a shovel or a seashell will allow for more precision.

Have fun, and don’t be afraid to get sandy!

Oh, and check this out before you go:
5 cool sandcastles in the making

 

 

 

 

Corn

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Maize, cob, sweet-corn, kernel, corn-on-the-cob. However you refer to it, it’s just plain good food with plenty of history!!! Read on, and prepare to be amaized!!!!!!!  (Oh, there I go again)  :)))))))) 

Driving out to the country this past weekend, Jackie and I marveled at the extensive amount of corn.  It seemed like in all directions corn was growing everywhere.  I’m so impressed by the farmers and ranch hands who can plant, care for and harvest corn. Talk about PIA (Pain in the @%$) Jobs! Prepping, clearing, turning, planting, fertilizing, harvesting, storing, and all along praying that this year’s crop will be great again. We of course stopped at a roadside country market and filled up on fresh vegetables, tasty fruits, and lots of corn.  I love it boiled some and roasted some on the grill, all black and tasty, smothered in butter and touch of salt… (sounds good, eh?). I thought it would be fun to see what “corny” info is out there – boy did I get an earful (get it?). Seeing the list, it’s unlikely that a day goes where we don’t encounter corn in one form or another. While we enjoy sweet corn as a side dish, it’s also something we all rely on in more ways to count – from washing our hands, brushing our teeth, having a soda  to fueling our cars.  Here’s a hitlist of corn info I thought you’d enjoy – and some facts that all I can say is … now you know!  Be sure to get your fill of sweet country corn from the markets over the next few weeks – it truly is amaizing (ok I’ll stop).  I added some corn recipes at the end for my foodies out there… special thanks to kidadl.com and loveandlemons.com for the info. Enjoy!

 

  • The average ear of corn has 800 kernels in 16 rows. Corn cobs always have an even number of rows. An ear of corn has one silk stand for every kernel and each corn plant produces one to three cobs each.
  • Only 1% of corn planted in the United States is sweet corn – the full list grown in America includes dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. Usually corn is yellow, but it can also come in colors such as green, red, or white.
  • The world record for the tallest corn stalk is more than 35 feet.
  • An acre of corn eliminates 8 tons of carbon dioxide from our air – with about 90 million acres planted, let’s see,  that’s about 72 million tons eliminated (yea!)  91 gallons of water is needed to produce one pound of corn.
  • Corn was first domesticated in southern Mexico more than 10,000 years ago. Humans bred field corn from an ancient grass called teosinte. Corn became more widely popular in the late 1700s when it became accessible to Europeans. Corn is grown on every continent, with the exception of Antarctica.
  • Early pioneers planted four corn plants to harvest one. There was even a rhyme about it: “One for the maggot, one for the crow, one for the cutworm, one to grow”.
  • Corn is used in foods like cereal, potato chips, soft drinks, cooking oil, and more. It’s also used in non-food items like fireworks, glue, fabric, crayons, fuel, paint, laundry detergent, cosmetics, and plastics.
  • All corn is technically a grain, a fruit and a vegetable. The ear, or cob, of corn is a vegetable, each kernel is a grain, and all grains are fruits.
  • Sweet corn becomes starchy easily, so it should be eaten within a few days after picking.  The husk of fresh corn should be bright green, with a golden tassel. If the stalk end is brown, the corn is not fresh.
  • The first mechanical corn harvested was invented by Gleaner Harvester Combine Corporation in 1930. (bunch of corn harvester videos – wow)
  • Most countries outside of the United States call corn maize.  Maize is a Taino word that means “sacred mother” or “giver of life”.
  • CLICK HERE!
  • THEN CLICK HERE!
  • THEN CLICK HERE!
  • AND THEN…CLICK HERE!!!!
  • Corn leaves may only be 4 inches wide, but they can measure up to 4 feet long.  The average corn stalk is 8 to 10 feet tall. Corn stalks look like bamboo canes, with 20 internodes of 7 inches each. Although most corn kernels are quite small, they’ve been seen to grow as big as 1 inch.
  • Corn plants have both male and female flowers. The tassel is the male flower while the ear is the female flower.
  • Any variety of maize grown for production of livestock food, ethanol, cereal or processed food is called field corn.
  • Dent corn gets its name from its dented kernels. It’s mostly for animal feed, in processed food, or to produce ethanol.
  • Flour corn, as its name suggests, is usually used to make corn flour and cornmeal.
  • Flint corn’s hard, colorful kernels make it too tough to eat. It’s mainly used like dent corn.
  • Pod corn has extra leaves that cover up each individual kernel.
  • Corn plants had only one ear of corn until Native American farmers crossed different varieties to produce more food.
  • Farmers collectively produce over 45 billion bushels each year.  Corn is measured in bushels. One bushel of corn weighs 56 pounds. The United States is the biggest corn producer in the world, followed by China, Brazil, Argentina, Ukraine and India.  Over a third of the world’s corn is grown in the United States, where it is a major crop.
  • Iowa is the biggest corn producer in the United States and produced over 2.5 billion bushels of corn last year.  Iowa produces so much corn, it’s called the Corn State.
  • Corn grows best in subtropical and temperate climates, which is why it grows so well in Iowa.  Iowa may grow the most corn, but Japan buys the most: in 2019, it spent $3.5 billion on the yellow stuff.
  • 30% of all the corn production in the USA is for livestock feed, while 40% goes for biofuels like ethanol.
  • Corn has over 3,500 uses in cookery, industry and more. That’s a lot of corn products!  Things as diverse as cosmetics, laundry detergent, soap, antibiotics, fireworks, glue, paint and chewing gum are produced from corn – there is even corn in drywall.
  • Corn is used to supply ethanol production. Ethanol is added to gasoline to make it burn more cleanly, reducing air pollution.
  • A major ingredient in many soft drinks is corn syrup. One bushel of corn can sweeten 400 cans of soft drinks.
  • Your toothpaste has corn in it. Sorbitol, a corn product, is used to bulk up toothpaste.Corn is used to replace oil as a major ingredient in new bioplastic products. It’s less harmful to the environment.
  • Corn oil is produced when a kernel is processed to make cornmeal or cornstarch. Companies then bottle it and sell it for cooking.  As well as frying food, corn oil is used in skincare because of its high levels of Vitamin E.
  • In the USA, corn makes up 95% of all livestock feed as well as being the main ingredient in dry pet food.
  • Corn is a good source of vitamins A, B and E as well as minerals and antioxidants.  Grains like corn are also a good source of carbohydrates, protein and fiber.
  • Almost every food in Mexican cookery uses maize. It’s the main ingredient in tortillas, tamales, pozole, tacos, quesadillas, enchiladas, tostadas and more.
  • Many cultures like corn porridge. Italy calls it polenta, it’s angu in Brazil, mamaliga in Romania, kacamak in Serbia and cornmeal mush or hominy grits in the US.
  • Maize was first grown about 7,000 to 10,000 years ago in southern Mexico. ‘Maize’ is a Taino word that means ‘sacred mother’ or ‘giver of life’ and was once considered so valuable that people traded things like meat and furs for it instead of money.
  • Sweet corn is only about 1000 years old and was first found in Brazil.  The Iroquois called sweet corn ‘papoon’. The sweet grain spread to Europe when the Iroquois gave some to European settlers in 1779.
  • Archeologists found some corn kernels at a dig on the east coast of Peru. Despite being over 1,000 years old, the kernels still popped when cooked.  5,600-year-old ears of popcorn were found in the Bat Cave of West Central New Mexico.
  • Native Americans used corn leaves as chewing gum. Corn is still used in gum production today.
  • Asian countries like China and Korea use soft corn silk to make a nutritious tea packed with vitamin K and potassium.
  • Popcorn is exploding food. The puffy snack is made when a certain variety of corn heats up and explodes.  Americans eat around 17 billion quarts of popcorn each year, enough to fill the Empire State Building 18 times.
  • Fun recipes

 

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))  
Have fun!!

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Spinning Wheel

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We’ve all been there. Waiting and staring at your computer screen while that little animated thingy spins. Read below of its origin and see some more interesting animations that very talented people have made to keep us entertained while … we … w-a-i-t.

Waiting.  It’s something we encounter every day.  Waiting for the traffic light to change.  Waiting for the driver in front of you to make a left turn.  Waiting in line for your double americano frapalino no fat no foam half calf iced coffee (actually not a thing for me!!). I think, overall, we’re all pretty good at waiting. With technology, we’ve been blessed with really fast processing – log on and you are off and running, click a link, and bam, it’s there – search for an item and it pops up, typically with nine additional options. Music at our fingertips. Instant purchases on Amazon and other retailers. The speed is fantastic. The other day, I was searching for an item online, and watched one of those little circle thingies pop up on my screen.  It told me the site I was going to was “loading” and would come up soon. I patiently watched it go round and round and round and thought to myself … I wonder where this came from and who invented it. So, like I like to do, I jumped on the web, did some research, and found out. The spinning icon is called a throbber (also known as a loading icon). Hats off to the gang who invented it back in the day – as it’s become part of our visual language today.  Here’s some info on throbbers thanks to Wikipedia.  Be sure to click on the music link here while you read along – I think you’ll enjoy that too.

BS&T Hit

 

 

 

 

 

  • A throbber, also known as a loading icon, is an animated graphical control element used to show that a computer program is performing an action in the background (such as downloading content, conducting intensive calculations or communicating with an external device). In contrast to a progress bar, a throbber does not indicate how much of the action has been completed.

 

 

  • Throbbers take various forms but are commonly incorporated into the logo of the program. Throbbers are typically a still image (known as its resting frame), unless the program is performing an action, during which time the throbber is animated in a loop to convey to the user that the program is busy (and has not frozen). Once the action is complete, the throbber returns to its resting frame.

  • Somewhat surprisingly, it’s possible for the user to continue interacting with the program while the throbber is animated; one such possibility may be to press a “stop” button to cancel the action. Clicking the throbber itself might perform another action, such as opening the program’s website, or pausing or canceling the background action.

  • One of the early uses of a throbber occurred in the NCSA Mosaic web browser of the early 1990s, which featured an NCSA logo that “animated” while Mosaic downloaded a web page. As the user could still interact with the program, the pointer remained normal (and not a busy symbol, such as an hourglass turning); therefore, the throbber provided a visual indication that the program was performing an action. Clicking on the throbber would stop the page loading; later web browsers added a separate Stop button for this purpose.

  • Netscape, which soon overtook Mosaic as the market-leading web browser, featured a throbber. In version 1.0 of Netscape, this took the form of a big blue “N” (Netscape’s logo at the time). The animation depicted the “N” expanding and contracting – hence the name “throbber” (now you know!!). When Netscape unveiled its new logo (a different “N” on top of a hill), they held a competition to find an animation for it. The winning design (featuring the new-look “N” in a meteor shower) became very well-known and almost became an unofficial symbol of the World Wide Web Later. Internet Explorer‘s blue “e” enjoyed similar status, though it only functioned as a throbber in early versions of the browser.

  • Initially, throbbers tended to be quite large, but they reduced in size along with the size of toolbar buttons as graphical user interfaces developed. Their usefulness declined somewhat as most operating systems introduced a different pointer to indicate “working in background”, and they are no longer included in all web browsers.

  • Often browsers shipped with ISP CDs, or those customized according to co-branding agreements, have a custom throbber. For example, the version of Internet Explorer included with AOL disks has an AOL throbber instead of the standard “e”.

  • Throbbers saw a resurgence with client side applications (such as Ajax web apps) where an application within the web browser would wait for some operation to complete. Most of these throbbers were known as a “spinning wheel”, which typically consist of 8, 10, or 12 part-radial lines or discs arranged in a circle, as if on a clock face, highlighted in turn as if a wave is moving clockwise around the circle. (These are my favorite).

 

  • Susan Kare, a pioneer of pixel art and of the graphical interface, gets credit as the original designer for the Apple Macintosh icon set that includes the stopwatch. Learn more at https://en.wikipedia.org/wiki/Susan_Kare.

  • Loving the one below. Let me know your favorite. And if you see a cool throbber, sent it to me. I’ve got a nice collection going!!  🙂

 

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DO YOU LIKE CONTESTS?
Me, too.
As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))  
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::