I’ll Take It

Indian Summer is called Indian Summer for a reason. Why? Read on.  :)))

The past few weeks has been anything but amazing.  One day we’re battling frigid mornings and blustery winds, and then a few days later the suns out and we’re (at least me) are trying to figure out how to get that last/best round of golf in. Then when I clear my calendar… the heavens open up and waters the lawn.  I’m guessing like you, my favorite days are when the sun comes out, the thermometer spikes and the leaves show their fall brilliance. Jackie and I love the long walks in the Metroparks!  I’m so blessed to live on the beautiful North Coast, where we experience every last bit of color the trees have to offer.  Indian summer, often referred to as “the last gasp of summer,” is a fascinating meteorological phenomenon that has captured the attention of people around the world. This weather pattern has a rich history and is filled with facts and trivia that highlight its unique characteristics and cultural significance. Here’s some fun info on what’s been called “Indian Summer”.  Thanks to Google and Wikipedia and for the info.  Enjoy – and be sure to get out and enjoy every last minute of it before the gales of November head our way.

Click here to enjoy great music while reading …

  • The term “Indian summer” is believed to have originated in the United States in the late 18th century. It is often attributed to early American settlers who experienced this warm, sunny weather during the autumn months.
  • The late 19th-century lexicographer Albert Matthews made an exhaustive search of early American literature in an attempt to discover who coined the expression. The earliest reference he found dated to 1851. He also found the phrase in a letter written in England in 1778, but discounted that as a coincidental use of the phrase. Later research showed that the earliest known reference to Indian summer in its current sense occurs in an essay written in the United States circa 1778 by J. Hector St. John de Crevecoeur, describing the character of autumn and implying the common usage of the expression:
  • Great rains at last replenish the springs, the brooks, the swamp and impregnate the earth. Then a severe frost succeeds which prepares it to receive the voluminous coat of snow which is soon to follow; though it is often preceded by a short interval of smoke and mildness, called the Indian Summer. This is in general the invariable rule: winter is not said properly to begin until those few moderate days & the raising of the water has announced it to Man.
  • Indian summers can vary in duration and intensity. They typically occur in the fall, usually from late September to mid-November, but the timing can vary from year to year. So far, we’ve had a nice couple of weeks…hopefully it will last.
  • Indian summers occur due to a specific set of weather conditions. Typically, a high-pressure system will settle in, leading to clear skies, light winds, and a warming effect. This high pressure inhibits the movement of cooler air, creating the warm, sunny conditions that characterize an Indian summer.  These systems are areas of descending air that tend to inhibit cloud formation and precipitation. As a result, they create clear skies and stable weather conditions.  The prevailing winds often come from the south or southwest, bringing warm and dry air into the region, contributing to the increase in temperatures.  The sun is lower in the sky during the fall, which can lead to cooler temperatures but can also provide above average heat.
  • While the tern is most commonly used in North America, similar phenomena occur in other parts of the world. For instance, the British Isles experience a similar phenomenon known as “St. Martin’s Summer,” referencing St. Martin’s Day on November 11th.
  • Indian summers have found their way into literature, poetry, and art. Many poets and writers, including William Dean Howells novel about a newspaperman’s love in Italy have drawn inspiration from the unique beauty of this season.
  • Indian summers have historical significance. In the early days of the United States, they provided additional time for farmers to complete their harvests, which was vital for ensuring a sufficient food supply during the winter months.
  • Various cultures have associated Indian summers with folklore and myths. For example, Native American legends often attribute the warm weather to the breath of the Great Spirit. In other cultures, they are seen as a time of transition and change.
  • Despite their charm, Indian summers can pose challenges for meteorologists. Predicting the onset and duration of Indian summers is often difficult, as they depend on the interplay of multiple weather factors. They often coincide with astronomical events. The autumnal equinox, a celestial event marking the beginning of fall, frequently occurs during this period.
  • Indian summers are often celebrated for their influence on fall foliage. The warm, sunny days and cool nights during this period can lead to vibrant and long-lasting displays of colorful autumn leaves.
  • Interestingly, India itself doesn’t commonly experience an “Indian summer” as it typically enjoys a warm climate throughout the year. However, the term has made its way into Indian English and is sometimes used to describe an unseasonably warm period in certain regions. They have seen some record-breaking temperatures. In 1971, many parts of the United States experienced an exceptionally warm Indian summer, with some areas reaching temperatures in the high 80s and low 90s Fahrenheit in November.


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!!



Autumn really is a wonderful time of year.  You can even eat it!!!  : )))))))))))

As you can tell by my posts lately, there are many things I love about fall — from the brisk air to the deluge of football to the tantalizing scent of pumpkin spice — but there’s one striking visual that sets autumn apart from any other season: the brilliant hues of red, orange, and yellow foliage.  Jackie and I love to go for long walks in the parks and long drives on the weekends, soaking in the incredible beauty of the northeast Ohio landscapes.  I know I’ve written a bit in the past about leaves and colors, but I thought it’s a good time to touch on the science (and beauty) that surrounds us.  So, here’s a little science, a little history, and a whole lot of fun in salute of the season – enjoy and be sure to click on the music link below to set the mood while reading – one of my favorites.  Thanks to you tube, interestingfacts.com, ssec.si.edu, esf.edu, canr.msu.edu, fs.usda.gov, harvardforest.fas.harvard.edu, redbookmag.com, grammarist.com, livescience.com, goodnet.org, slate.com, wiley.com, nowthisnews.com, atlasobscura.com, and dictonary.com.

An Autumn Listen

Deciduous Trees Change Color, But Coniferous Trees Don’t
The bright crimson and gold tones of fall foliage are found primarily on the branches of deciduous trees, an arboreal subset that includes oaks, maples, birches, and more. The word “deciduous” itself stems from the Latin decidere, meaning “to fall off,” and the term is used to describe trees that — unlike conifers and other evergreens — lose their leaves during the autumn as they transition into seasonal dormancy.  So, now you can impress the kids by saying – “Yea, that’s a deciduous tree” … (just watch the leaves!).

Deciduous trees have broadleaves: flat, wide leaves that are more susceptible to weather-induced changes compared to the thin needles of their coniferous counterparts.  As sunlight decreases and temperatures drop, chlorophyll production in these broadleaf trees ramps up, which in turn gives way to other pigments that produce the red, orange, and yellow tones of autumn. There are some geographic exceptions to this rule, however, as deciduous trees in the southern United States are more likely to maintain their green color than those in the North, primarily due to the region’s milder winters.

A Leaf’s Color is Determined by It’s Tree Type
There are three different pigments responsible for the coloration of autumn leaves: chlorophyll, carotenoids, and anthocyanin. Chlorophyll, the most basic pigment that every plant possesses, is a key component of the photosynthetic process that gives leaves their green color during the warmer, brighter months. The other two pigments become more prevalent as conditions change. Carotenoids are unmasked as chlorophyll levels deplete; these produce more yellow, orange, and brown tones.

Though scientists once thought that anthocyanin also lay dormant during the warmer months, they now believe that production begins anew each year during the fall. The anthocyanin pigment not only contributes to the deep red color found in leaves (and also fruits such as cranberries and apples), but it also acts as a natural sunscreen against bright sunlight during colder weather.

During the transformative autumnal months, it’s easier to discern the types of trees based on the color of their leaves. Varying proportions of pigmentation can be found in the chemical composition of each tree type, leading to colorful contrasts. For example, red leaves are found on various maples (particularly red and sugar maples), oaks, sweetgums, and dogwoods, while yellow and orange shades are more commonly associated with hickories, ashes, birches, and black maples. Interestingly, the leaves of an elm tree pose an exception, as they shrivel up and turn brown.

The Etymology of the Word “Fall” Refers to Falling Leaves
Prior to the terms “fall” and “autumn” making their way into the common lexicon, the months of September, October, and November were generally referred to as the harvest season, a time of year for gathering ripened crops. Some of the first recorded uses of the word “fall” date back to 1500s England, when the term was a shortened version of “fall of the year” or “fall of the leaf.”

The 1600s saw the arrival of the word  “autumn,” which came from the French word automne and was popular among writers such as Chaucer and Shakespeare. By the 18th century, “autumn” became the predominant name for the season in England, though over the following century, the word “fall” would grow in popularity across the Atlantic. But while some proper British English linguists consider fall to be an Americanism, the term actually originated in England, and both “autumn” and “fall” are used interchangeably today.

When English poets started using the phrase “the fall of leaves” it became very fashionable to call the season fall. But by the mid-1800s, after the split of the colonies from England led to language change,  England reverted back to Autumn and the American upstarts retained fall.

American Trees Produce Redder Leaves Than Northern European Ones
While America is home to a wide array of both reddish and yellow autumnal hues, trees in Northern Europe are more universally yellow in color. One fascinating theory for why that is goes back to 35 million years ago. During the ice age of the Pleistocene era, America’s north-to-south mountain ranges allowed for animals on either side to migrate south to warmer climates, whereas the east-to-west Alps of Europe trapped many animal species that became extinct as freezing conditions took hold in the north. The result was American trees producing more anthocyanins — and thus a darker red color — to help ward off insects, whereas European trees didn’t need to do the same, since extinct insect species no longer posed a threat. This phenomenon also occurred in East Asia, where forests bear a similar resemblance to those in America, as opposed to the uniquely yellow forests of Northern Europe.  (USA!  USA!  USA!)

——> Bonus Trivia <——

More People Fall in Love in Fall
Does cold weather make you want to cuddle with someone? You are far from alone. According to Redbook, the cooler weather in fall makes people want to get closer to others and not be alone for the winter. So get ready to snuggle in the fall.

You Can See the Brightest Full Moon in Fall
The full moon in the fall that occurs during the equinox is much brighter (almost orange) and rises much earlier than a typical full moon. This full moon, called the Harvest Moon) occurs sometime in September or October and it was very helpful for farmers who used the moonlight to help harvest their crops.

Try Tempura-Fried Maple Leaves – A Japanese Delicacy
While most Americans rake up autumn leaves and throw them into a garbage bin, in Japan, they are the main ingredient of a delicacy. Momiji tempura is a popular snack that originated in the city of Minoh, about 10 miles north of Osaka, where the first commercial fried leaf vendor opened in 1910. Legend has it that around 1,300 years ago, a traveler was so taken by the beauty of the autumn maple leaves in the region that he decided to cook them in oil and eat them. Fear not if you’re a germaphobe, though — the leaves used in momiji tempura are freshly picked off trees, never scooped up from the ground. Preparation involves soaking the maple leaves in salt water (sometimes for up to a year), frying them in a tempura batter, and coating them with sugar and sesame seeds for a sweet, crunchy treat.



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!!



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


  • 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!


  • 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


  • 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






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!!


Soup’s On!

Soups!  Enjoyed at any age and are as much fun to make as they are to eat.

With the flip of the calendar, it’s Fall – in all its glory.  Around here, that means brilliant outdoor colors, breaking out the sweaters, an extra blanket for chilly nights, and my favorite … soup! This means all kinds of soups!  It’s the time of year when we spend less time grilling and more time hovered over a steamy hot bowl of soup (crackers and cheese and lots of black pepper of course). Jackie has so many incredible recipes. With the help of the internet, I found this link at Ready, Set, Eat – and just listen to some of these names: slow cooker butternut squash & sausage, white bean and kale minestrone, wagon wheel turkey vegetable, southwestern creamy chicken, ramen noodle (brings back memories of younger days! and mushroom … oh yea – Now to be perfectly honest,  I will / would not be allowed to partake in some of the above soups…unless someone wants a temporary house guest!   Be sure to pick a few and give them a try – or better yet, if you have a family favorite, email it to me at skowalski@khtheat.com so I can enjoy as well.  Here’s a little soup trivia, some different soups from around the world and a yummy recipe.  Enjoy!!

  • Evidence of the existence of soup can be found as far back as about 20,000 BC.  Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.
  • The word soup comes from French soupe (“soup”, “broth”), which comes through Vulgar Latin suppa (“bread soaked in broth”) from a Germanic source, from which also comes the word “sop”, a piece of bread used to soak up soup or a thick stew.
  • The word restaurant (meaning “[something] restoring”) was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant for eating establishments.
  • In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith’s The Complete Housewife; or Accomplished Gentlewoman’s Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic.
  • English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called “The Restorator”, and became known as the “Prince of Soups”.
  • The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.
  • Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market.
  • Doctor John T. Dorrance, a chemist with the Campbell Soup Company, invented condensed soup in 1897.  Canned soup can be condensed, in which case it is prepared by adding water (or sometimes milk), or it can be “ready-to-eat”, meaning that no additional liquid is needed before eating. Condensing soup allows soup to be packaged into a smaller can and sold at a lower price than other canned soups.
  • Today, Campbell’s Tomato (introduced in 1897), Cream of Mushroom, and Chicken Noodle (introduced in 1934) are three of the most popular soups in America. Americans consume approximately 2.5 billion bowls of these three soups alone each year.
  • In French cuisine, soup is often served before other dishes in a meal. In 1970, Richard Olney gave the place of the entrée in a French full menu: “A dinner that begins with a soup and runs through a fish course, an entrée, a sorbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration”.
  • “From soup to nuts” means “from beginning to end”, referring to the traditional position of soup as the first course in a multi-course meal. “In the soup” refers to being in a bad situation.  “Tag soup” is poorly coded HTML.

Test your knowledge – here are some of my favorites and some that I will be trying in the future:

  1. Chè– a Vietnamese cold dessert soup containing sugar and coconut milk, with many different varieties of other ingredients including taro, cassava, adzuki bean, mung bean, jackfruit, and durian
  2. Ginataan– a Filipino soup made from coconut milk, milk, fruits and tapioca pearls, served hot or cold
  3. Shiruko– a Japanese azuki bean soup
  4. Sawine– a soup made with milk, spices, parched vermicelli, almonds and dried fruits, served during the Muslim festival of Eid ul-Fitr in Trinidad and Tobago
  5. Salmorejo– a thick variant of gazpacho originating from Andalusia
  6. Asopao– a rice soup very popular in Puerto Rico. When prepared with chicken, it is referred to as asopao de pollo
  7. Bánh canh– a Vietnamese udon noodle soup, popular variants include bánh canh cua (crab udon soup), bánh canh chả cá (fish cake udon soup)
  8. Bouillabaisse– a fish soup from Marseille, is also made in other Mediterranean regions; in Catalonia it is called bullebesa
  9. Cazuela– a Chilean soup of medium thick flavored stock obtained from cooking several kinds of meats and vegetables mixed together
  10. Clam chowder– is found in two major types, New England clam chowder, made with potatoes and cream, and Manhattan clam chowder, made with a tomato base
  11. Egg drop– a savory Chinese soup, is made by adding already-beaten eggs into boiling water or broth
  12. Egusi– a traditional soup from Nigeria, is made with vegetables, meat, fish, and balls of ground melon seed. It is often eaten with fufu
  13. Gumbo– a traditional Creole soup from the Southern United States. It is thickened with okra pods, roux and sometimes filé powder
  14. Kuy teav(Vi: hủ tiếu) – a Cambodian/Southern Vietnamese pork rice noodle soup, often in combination with shrimp, squid and other seafood, topped with fresh herbs and bean sprouts
  15. Kyselo– a traditional Bohemian (Krkonoše region) sour soup made from sourdough, mushrooms, cumin, potatoes and scrambled eggs
  16. Lagman– a tradition in Uzbekistan, is made with pasta, vegetables, ground lamb and numerous spices
  17. Mulligatawny– is an Anglo-Indian curried soup
  18. Nässelsoppa(nettle soup) – is made with stinging nettles, and traditionally eaten with hard boiled egg halves, is considered a spring delicacy in Sweden
  19. Nkatenkwan – a heavily spiced soup from Ghana based on groundnut with meat, most often chicken and vegetables added
  20. “Peasants’ soup”– a catch-all term for soup made by combining a diverse—and often eclectic—assortment of ingredients. Variations on peasants’ soup are popular in Eastern Europe, Russia, and Central Africa
  21. Scotch broth– is made from mutton or lamb, barley and root vegetables
  22. Snert(erwtensoep) – a thick pea soup, is eaten in the Netherlands as a winter dish, and is traditionally served with sliced sausage. (“Jackie – more snert please”)
  23. Soupe aux Pois Jaunes– a traditional Canadian pea soup that is made with yellow peas and often incorporates ham
  24. Svartsoppa– is a traditional Swedish soup, whose main ingredient is goose and, sometimes, pig’s blood, and is made in Skåne, the southernmost region of Sweden. The other ingredients typically include vinegar, port wine or cognac and spices such as cloves, ginger and allspice. The soup is served warm with boiled pieces of apple and plums, goose liver sausage and the boiled innards of the goose. (“Jackie – I’m good…no more goose innards…”)
  25. Tarhana– is from Persian cuisine and is made with fermented grains and yogurt
  26. Mirepoix– consists of carrot, onion and celery and is often used for soup stocks and soups

Savory Black Bean Pumpkin (A MUST TRY!)

  • 3 15 oz. cans of black beans, rinsed and drained
  • 1 14.5 oz. can of diced tomatoes
  • ¼ cup olive oil
  • 1-2 cups chopped onions
  • 4 cloves of garlic, chopped
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 4 cups organic chicken broth
  • 1 15oz. can of pumpkin puree
  • ½ tsp. allspice
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Fresh cilantro and plain Greek yogurt for garnish
  • Saltines or favorite soup crackers

Drain 2 cans of black beans and pour into food processor along with tomatoes. Puree. Set aside.
Heat oil in soup pot over medium heat.  Add onion and garlic and season with salt and pepper.  Cook and stir onions until softened.  Stir in bean puree, remaining can of beans, chicken broth, pumpkin puree, allspice, chili powder and cumin.  Mix until well blended, then simmer for about 25 minutes.  Serve hot, sprinkle with cilantro garnish, dollop of yogurt and crackers.




The Seasons They Are A Changin’

Who doesn’t love fall? It’s such a pretty time of year and there are so many things to do as you’ll see in the list below. Take in the stunning Tow Path, go apple picking, make caramel apples, take a fall drive, visit a farm, walk through a huge sunflower field, find a pumpkin patch or just stay home and have a blast in those colorful piles of leaves. Love it!!

Today marks the beginning of one of my favorite seasons – fall.  (here in NE Ohio I actually have four favorite seasons).  It’s when the air shifts, the temperature begins to slide, and the landscape explodes with vibrant colors of red, yellow and orange.  Read more

Autumn Splendor


Sure leaves are pretty from afar but take some time to get real close. Nature is incredible, isn’t it?
Oh, and by-the-way, I have this incredible itch to flatten that dried leaf on top. But that’s just me.

Every autumn I marvel in the beauty of the fall colors. Whether I’m out for a morning run, raking and blowing leaves in the yard, or driving on county roads visiting some of my favorite customers, I just love this time of year.  And I’m sure like you, just when the sun hits the trees at the right angle, we get a sense of nature’s grandeur, and know just how lucky we are to live and work in northeast Ohio.  I remember back in grade school I learned about chlorophyll, but I thought I’d double check my knowledge, share with you and also give you a list of some great hiking trails in the area.  Before the weather gets really chilly, and the leaves drop, do yourself a favor, get outside and enjoy. And send me your photos, and I’ll post them on a future blog for us all to see – top three will get a KHT prize in the mail. (special thanks to weather.com and US National Arboretum usna.usda.gov).


  • The mixture and variety of purple, red, orange, yellow and light green is the result of chemical processes that take place in the trees as we change over from summer to fall to winter.
  • During the spring and summer the leaves have served as factories where most of the foods necessary for the tree’s growth are manufactured. This food-making process takes place in the leaf in numerous cells containing chlorophyll, which gives the leaf its green color. This extraordinary chemical absorbs from sunlight the energy that is used in transforming carbon dioxide and water to carbohydrates, such as sugars and starch.
  • Along with the green pigment are yellow to orange pigments, carotenes and xanthophyll pigments which, for example, give the orange color to a carrot. Most of the year these colors are masked by greater amounts of green coloring.
  • But in the fall, because of changes in the length of daylight and changes in temperature, the leaves stop their food-making process. The chlorophyll breaks down, the green color disappears, and the yellow to orange colors become visible and give the leaves part of their fall splendor.
  • At the same time other chemical changes may occur, which form additional colors through the development of red anthocyanin pigments. Some mixtures give rise to the reddish and purplish fall colors of trees such as dogwoods and sumacs, while others give the sugar maple its brilliant orange.
  • The autumn foliage of some trees show only yellow colors. Others, like many oaks, display mostly browns. All these colors are due to the mixing of varying amounts of the chlorophyll residue and other pigments in the leaf during the fall season.
  • As the fall colors appear, other changes are taking place. At the point where the stem of the leaf is attached to the tree, a special layer of cells develops and gradually severs the tissues that support the leaf. At the same time, the tree seals the cut, so that when the leaf is finally blown off by the wind or falls from its own weight, it leaves behind a leaf scar.
  • The process that starts the cascade of events that result in fall color is actually a growth process. In late summer or early autumn, the days begin to get shorter, and nights are longer. Like most plants, deciduous trees and shrubs are rather sensitive to length of the dark period each day. When nights reach a threshold value and are long enough, the cells near the juncture of the leaf and the stem divide rapidly, but they do not expand. This abscission layer is a corky layer of cells that slowly begins to block transport of materials such as carbohydrates from the leaf to the branch. It also blocks the flow of minerals from the roots into the leaves. Because the starting time of the whole process is dependent on night length, fall colors appear at about the same time each year in a given location, whether temperatures are cooler or warmer than normal.
  • In autumn, when the connection between the leaf and the rest of the plant begins to be
    blocked off, the production of chlorophyll slows and then stops. In a relatively short time
    period, the chlorophyll disappears completely.
  • Most of the broad-leaved trees in our area shed their leaves in the fall. However, the dead brown leaves of the oaks and a few other species may stay on the tree until growth starts again in the spring. In the South, where the winters are mild, some of the broad-leaved trees are evergreen; that is, the leaves stay on the trees during winter and keep their green color.
  • Most of the conifers – pines, spruces, firs, hemlocks, cedars, etc. – are evergreen in both the North and South. The needle, or scale-like leaves remain green or greenish the year round, and individual leaves may stay on for two to four or more years.
  • Temperature, light, and water supply have an influence on the degree and the duration of fall color. Low temperatures above freezing will favor anthocyanin formation producing bright reds in maples. However, early frost will weaken the brilliant red color. Rainy and/or overcast days tend to increase the intensity of fall colors. The best time to enjoy the autumn color would be on a clear, dry, and cool (not freezing) day.



Here are some great spots to hike and photograph the colors:

  • Black River Reservation in Elyria has nearly 500,000 visitors each year. The paved Steel Mill Trail, about two miles long, crosses the Black River and French Creek. It also offers an array of stunning views of nature and the steel mill.
  • Chapin Forest Reservation in Kirtland has views of a historic quarry. The Lucky Stone Loop Trail is a difficult 1.5-mile hike, but at the highest point hikers can see all the way downtown.
  • Cleveland Metroparks’ Scenic Park Loop Trail is part of the Rocky River Reservation. The trail is 0.7 miles long and is mostly flat so even the most inexperienced hikers can enjoy the trail along the Rocky River.
  • Gorge Metro Park in Summit County is a 1.8-mile course ranging from easy to rigorous hiking. The trail has access to the Mary Campbell Cave and many rock formations. There is also access to two waterfalls and fishing docks.
  • Lake Erie Bluffs in Lake County. The Shoreline Trail goes along ¾ mile of protected shoreline, dotted with rocks, sand and driftwood and eagle sightings.
  • Mentor Marsh State Nature Preserve, owned by the Cleveland Museum of Natural History, offers views of wetland plants and wildlife. The 1/3-mile Wake Robin Trail offers an up-close look from a boardwalk.
  • Ohio and Erie Towpath Trail in Cuyahoga County is more than 20-miles long and boasts hiking, biking, running and walking trails. Bikers have the opportunity to use the Bike Aboard Program. They can start at any point in the trail and bike one way and ride back on the train for $3, runners and hikers pay $9.
  • Princess Ledges Nature Preserve in Medina County is a good spot for seeing spring warblers, wildflowers, oak trees and tulip poplar trees. The moderate, mile-long Nature Trail leads to the half-mile Ledge Trail, which has views of the dramatic sandstone shoreline.
  • Walter C. Best Wildlife Preserve is a 101-acre reservation in Geauga County. The Cattail Trail goes about 1 mile around the scenic Best Lake. Fishing platforms along the way allow hikers to take in waterfowl and other wildlife.
  • Nelson-Kennedy Ledges State Park (Portage County) – Three miles of hiking trails featuring unusual rock formations with names like Indian Pass and Old Maid’s Kitchen. Best for experienced hikers and adults.
  • Beaver Creek State Park (Columbiana County) – Sixteen miles of hiking trails and 23 miles of bridle trails that border on the gorge of Little Beaver Creek, a state wild and scenic river.
  • Findley State Park (Lorain County) – Ten miles of hiking and mountain biking trails (including part of the Buckeye Trail) that run through portions of a scenic old-growth forest.
  • Mohican State Park-Mohican Memorial State Forest (Ashland/Richland counties) – Thirty-seven miles of hiking trails, including some multiple-use trails, that slice rolling hills and the Clear Fork River Gorge, designated a National Natural Landmark.
  • Quail Hollow State Park (Stark County) – Twelve miles of hiking trails, including a one-mile paved path, are a good place for beginning hikers. This is one of the most picturesque urban parks in Ohio.
  • Fowler Woods State Nature Preserve (Richland County) – Three hiking trails meander through this 148-acre preserve, one of the oldest in the state. Some trees here are 100 to 200 years old.
  • Blackhand Gorge State Nature Preserve (Licking County) – Six trails of varying lengths including a 4 mile bike trail, cut this 970-acre preserve which lies on the Licking River Gorge.




It’s “Chowda” Time


On any fall day this month, if you are lucky enough, and in the right location (at the park, a church parking lot, or your own backyard), the air is filled with the aroma of the Atlantic Ocean – soft ‘n salty clams steaming in pots, alongside sweet potatoes, chicken, the last of the season’s corn and jugs filled with savory broth from the spigot, all waiting to be eaten and enjoyed. Around here, it’s Clambake time, and I love it.

Growing up, Dad loved to put on clam bakes for the family. My brothers and sisters would have contests on who could eat the most clams! I can only say I stopped counting once I hit the 6th dozen! The table would be piled high with the shells and there was nothing like the “chowda” that went along with it. As we have all grown up, a new tradition has been born, we try to get together annually for a clambake prior to Thanksgiving. This allows time for all of us siblings (and extended family) to reminisce and catch up at the same time. I can no longer hit the 6 dozen mark and that’s ok! The leftovers make wonderful chowder or sautéed in butter with a pinch of garlic! YUM

As you’d probably expect, clams, along with other shellfish such as oysters and mussels, have a worldwide audience. But because of peak clam sales here in September and October, Northeast Ohio is considered the fall clambake capital of the country. Churches, restaurants, fire departments, neighborhoods, veteran’s groups, cheerleaders, and families big and small all get into the act. According to the professionals who buy and sell clams, our area is a hotbed this time of year, according to John C. Young of Euclid Fish Co., a third generation fishmonger whose grandfather unloaded rail cars bearing iced-down barrels of clams from the shore. And Chesapeake Bay waterman Chad Ballard, the largest clam producer on the East Coast, agrees with all of them. We’re the top market in the fall for his product – not Chicago, Boston or New York, which have their clambake peaks in late summer. Say Ballard, “From our perspective, the volume is incredible. The northeast part of the country buys all year round, but in fall, no one comes close to NE Ohio.

Some attribute it to our origins as a kind of second Connecticut, since the “Western Reserve” lands in the northeast corner of Ohio were given to those veterans of the Revolutionary War. Others think it’s our mighty pre-election clambake ritual, when politicians use clams to lure constituents. And others think it’s just what’s needed before the chilly weather sets in for good. Here are some interesting facts:

  • While our love for the double-shelled food has held steady, clams themselves have changed. A growing number of them – 80 percent by some estimates – are now farm-raised. In a world where farm-raised seafood has a checkered reputation, clams stand out as not just a good thing, but also a necessary one.
  • Our appetite for oysters, once rivaled our love for clams. In the early 1900s, tens of thousands of gallons of oysters were consumed annually in Cleveland alone, including by families who cooked them at home.
  • The 1914 food section of The Plain Dealer was filled with reader suggestions on how to prepare them: In fritters, baked, sauced, wrapped in bacon, stuffed in a loaf, deviled, panned, scalloped, in soup and chowder, a pie, a hot cocktail. (“Hot” then meaning temperature, not spice.) “Inexhaustible seem the disguises of the festive oyster, to judge by the great variety of modes in which Women’s Exchange contributors serve the bivalve up,” read a story about a recipe contest.
  • Cleveland had restaurants devoted exclusively to shellfish menus. At a Cleveland shop called “The Ocean,” one story said, “oysters may be purchased by the barrel or hundred; bucket and count oysters by the hundred, quart or gallon.”
  • In an 1899 shucking contest downtown, the winners opened more than 50 oysters in about five minutes.
  • In 1900, the Fifth District Republican Club had its first clambake at its headquarters on Woodland Avenue. Recounted The Plain Dealer: “The bake was very successful in every way and about 200, who evidently brought their appetites with them, sat down to devour the festive clam and all that is good that goes with it.”
  • In 1906, the golden-era mayor Tom Johnson showed up with 1,200 others to the Buckeye Club’s Clambake at “Giesen’s Gardens on Pearl Street,” which raised money for band uniforms for their Cedar Point appearances.
  • Back in the day, most clams were harvested by hand rakes. Now, because of so many environmental changes, many of them are grown from egg. One-inch seedlings are sprinkled in the water and covered with netting to protect them from predators.
  • When full size, clams are gathered by hydraulic rakes and sometimes stored to help clean out grit. Wet storage also keeps inventories high and prices regulated.
  • The largest clam ever recorded was found in Okinawa in 1956, it weighed 750 pounds.
  • Hard shell clams can live to over 40 years if they can avoid humans, fish, starfish, crabs, birds and other predators.
  • In October 2007 a team of British marine biologists working north of Iceland dredged up what may have been the world’s oldest living animal–an Ocean Quahog clam from 250 feet deep turned out to be over 405 years old. Unfortunately, they realized the clams extreme age only after they had cut through its shell to count its growth rings.
  • Early French immigrants to Canada made a hearty soup called chaudree from salt pork and fish. (Chaudree derives from the Latin calderia ‘caldron’.) When chaudree crossed the Canadian border and moved down the eastern seaboard of the United States, “chowder” American style came into being. Maine, ever practical and plain, fostered a simple chowder using pure water, clams, salt pork, and of course, potatoes.
  • The dairy-rich state of Massachusetts chose to make its brand of chowder with milk, while Manhattan and Connecticut versions added tomatoes. Thus started the famous food controversy, still, if ever-to-be settled, as to whether chowder should be made with tomatoes.
  • According to the Father Willy, a clam veteran, “It’s a Cleveland thing – They just don’t do this everywhere.”




Spooky Insights from KHTHeat


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With Halloween this weekend, we thought we’d share some “tips and treats” we found online you can use to be the smartest goblin at the dinner table.

  • Halloween originated in Ireland over 2,000 years ago and is typically believed to be the birthplace of Halloween. Some historians believe it originated around 4000 B.C., which means Halloween has been around for over 6,000 years.
  • “Halloween” is short for “Hallows’ Eve” or “Hallows’ Evening.” In an effort to convert pagans, the Christian church decided that Hallowmas or All Saints’ Day (November 1) and All Souls’ Day (November 2) should assimilate sacred pagan holidays that fell on or around October 31.
  • Halloween has been called All Hallows’ Eve, Witches Night, Lamswool, Snap-Apple Night, Nutcrack Night, Samhaim, and Summer’s End influenced by the ancient Roman festival Pomona, which celebrated the harvest goddess of the same name.  Many Halloween customs and games that feature apples (such as bobbing for apples) and nuts date from this time.
  • The first Jack O’Lanterns were actually made from turnips. The term jack-o’-lantern is in origin a term for the visual phenomenon ignis fatuus (lit., “foolish fire”) known as a will-o’-the-wisp in English folklore – uses “wisp” (a bundle of sticks or paper sometimes used as a torch) and the proper name “Will”: thus, “Will-of-the-torch.” The term jack-o’-lantern is of the same construction: “Jack of [the] lantern.”
  • According to Irish legend, Jack O’Lanterns are named after a stingy man named Jack who, because he tricked the devil several times, was forbidden entrance into both heaven and hell. He was condemned to wander the Earth, waving his lantern to lead people away from their paths.
  • The word “witch” comes from the Old English wicce, meaning “wise woman.” In fact, wiccan were highly respected people at one time. According to popular belief, witches held one of their two main meetings, or sabbats, on Halloween night.
  • A persistent fear of Halloween is called Samhnainophobia
  • The owl is a popular Halloween image. In Medieval Europe, owls were thought to be witches, and to hear an owl’s call meant someone was about to die.
  • The largest pumpkin ever measured was grown in 2014 by Beni Meier weighing 2323.7 pounds  recorded at the European Championship Pumpkin Weigh-off in Germany.
  • The Guinness world record “pumpkin chuckin” shot is held by a pneumatic cannon dubbed “Big 10 Inch” at 5,545.43 feet (1,690.25 m). Team American Chunker, captained by Brian Labrie of New Hampshire, launched his pumpkin 4,694.68 feet (1,430.94 m) on November 1, 2013, in Bridgeville, Delaware, the longest shot in US event history.
  • The fastest time to carve a pumpkin is 16.47 seconds achieved by Stephen Clarke (USA) on October 31, 2013. The jack-o’-lantern is required to have a complete face, including eyes, nose, mouth and ears.
  • Trick-or-treating evolved from the ancient Celtic tradition of putting out treats and food to placate spirits who roamed the streets at Samhain, a sacred festival that marked the end of the Celtic calendar year.
  • “Souling” is a medieval Christian precursor to modern-day trick-or-treating. On Hallowmas (November 1), the poor would go door-to-door offering prayers for the dead in exchange for soul cakes.  The first known mention of trick-or-treating in print in North America occurred in 1927 in Blackie, Alberta, Canada.
  • Black and orange are typically associated with Halloween. Orange is a symbol of strength and endurance and, along with brown and gold, stands for the harvest and autumn. Black is typically a symbol of death and darkness and acts as a reminder that Halloween once was a festival that marked the boundaries between life and death.
  • Cats and fires have a permanent place in Halloween folklore. During the ancient festival, bonfires were lit to ensure the sun would return after the long, hard winter. Often Druids were said to throw cats into a fire, often in wicker cages, as part of divination proceedings and also throw the bones of cattle into the flames and, hence, “bone fire” became “bonfire.
  • Scarecrows, a popular Halloween fixture, symbolize the ancient agricultural roots of the holiday.
  • Scottish girls believed they could see images of their future husband if they hung wet sheets in front of the fire on Halloween. Other girls believed they would see their boyfriend’s faces if they looked into mirrors while walking downstairs at midnight on Halloween.
  • According to tradition, if a person wears his or her clothes inside out and then walks backwards on Halloween, he or she will see a witch at midnight.
  • Dressing up as ghouls and other spooks originated from the ancient Celtic tradition of townspeople disguising themselves as demons and spirits. The Celts believed that disguising themselves this way would allow them to escape the notice of the real spirits wandering the streets.
  • The average American will spend over $75 on Halloween totaling over $6 billion dollars.




Puttin’ the Squeeze On

Two blank facing pages from an old pamphlet. There is very old, yellowed tape on the binding which has been broken. The paper is water stained, torn and yellowing. The edges are rough and corners are dog-eared.

Without question, the best part about Fall is heading out into the country to enjoy all the changing colors and finding fresh apple cider. There’s something about cider (heated of course… and topped with mini marshmallows) that makes me smile. For fun, I thought I’d pass along some history of cider making in the U.S. I found on-line, thanks to Chris Lehault from Serious Eats.

According to Chris, America’s love affair with hard cider, and sweet cider, dates back to the first English settlers. Upon finding only inedible crabapples, the colonists requested apple seeds from England and began cultivating orchards and grafting wood to produce the proper apples for eating and cider. Since it was trickier to cultivate barley and other grains (for the production of beer), cider became the beverage of choice on the family dinner table – even the children drank Cinderkin, a weaker alcoholic beverage made from soaking apple pomace in water. By the turn of the eighteenth century, New England was producing over 300,000 gallons of cider a year.

As settlers moved west, they bought along their love for cider, with the help of John Chapman (better known as Johnny Appleseed). Chapman, actually a missionary, traveled west ahead of the settlers and grafted small, fenced in nurseries of cider apple trees in the Great Lakes Region and Ohio River Valley (many of the original trees are thought to still exist today). It was not uncommon then to find small cider orchards on homestead grounds. After spreading throughout the country, cider’s popularity waned at the turn of the century as eastern and German immigrants brought with them a preference for beer, and furthered diminished enjoyment by Prohibitionists who burned trees to the ground and the Volstead Act, which limited hard cider production.

Luckily today, cider can be found on the grocery store shelves, in farmers markets and at local roadside stands. The best is the pure kind – fresh squeezed apple juice cider, made by combining multiple apple types, and pressing out the juicy goodness.

Here’s my favorite recipe: Mix a whole bunch of apples, press out the juice, drink.

This weekend, get some cider, heat it up in the microwave, add in a little cinnamon, (and marshmallows) and enjoy the flavor of the season. And if you know of a good orchard where they still make cider the old fashioned way , shoot me an email at skowalski@khtheat.com and I’ll share with our readers.



Playoff Baseball & Mr. October.

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Reggie Jackson watches the flight of his third home run – on three pitches – against the Dodgers in Game 6 of the 1977 World Series. Photo: AP


As the days grow shorter, and the nights get cooler, I find myself turning to the post season and a keener interest in the MLB playoffs.  Now that my beloved Tribe has been eliminated, I as many others do,  think of exciting playoffs.   For me, a guy who would overcome so much, and at times had a “PIA Job” of his own – Mr. October, Reggie Jackson.  Although he is long retired now,  I have great memories growing up of crowds chanting “Reggie, Reggie, Reggie” as he stepped to the plate.  His uncanny ability to foul off pitches he didn’t like was amazing until he found one he could hit – and hit he did.  Here’s some history on Reggie’s early career (thanks, Wikipedia!) – few things I found amazing.

Hall of Famer – Reggie Jackson

  • played 21 seasons for five different teams (can you name them all?)
  • helped his teams win 11 divisional pennants, 7 league pennants and 4 World Series titles
  • remembered for hitting 3 consecutive at bat World Series home runs in ‘77
  • 563 home runs, 14 times an All-Star and multiple MVP awards
  • in High School, starred in football, baseball, basketball and track & field, breaking all sorts of records (.550 avg and several no-hitters)
  • also tore up his knee and broke 5 cervical vertebrae and told will not play sports ever again
  • a highly recruited football player, he decided on Arizona State College, as other schools did not regularly draft black athletes at the time
  • walking back to the dorms, while still in his football uniform, he stopped by the baseball field and asked the coach if he could try out – on the second pitch he saw, he hit a home run – and three more after that
  • first college player to hit a ball out of Phoenix Memorial Stadium
  • after being signed to a major league contract ($85,000) he played single A, double A and minor leagues before debuting in the majors in 1967.
  • For more information about “Mr. October”, visit his Wikipedia page and enjoy the playoffs as we get ready to another great World Series.

TRIVIA: Reggie had his number retired on two MLB teams – call me if you can name the teams and know the numbers.
BONUS: What was the food he’s famous for? (I always love these!)