More Please

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Whether the farmer grows them or you grow them, potatoes are GREAT!! And when they’re turned into potato salad they’re greater yet!!! Just check-out some of the recipes below, I have.

 

Growing up in a big family (yes, I’m one of 18 children – world’s bravest Dad and Mom superheroes!) I always enjoy going to family cookouts.  Now that my siblings are married and my kids are grown and hosting parties along with their cousins, I can pretty much find a place for a great cookout every day!!  The food is always amazing since each of us have our own personal favorites – whether grilled brats, hot dogs,  hamburgers, chicken, chops, steak or ribs putting their own culinary twist on things!  Add some corn on the cob, watermelon and one of my favorites – potato salad.  As a kid, as I would be filling up my plate (actually plates!), I’d smother my hot dog in yellow mustard and ketchup (none of that green stuff for me), grab a couple buttery ears of sweet corn and gently balance my  plate with a juicy slab of chilled watermelon, making sure I left enough space for the creamy delight.  Often before I could reach out to grab the spoon to dig into that giant bowl, mom would give me the look that said, “Easy does it Stevie.” I had to control myself navigating that bowl of rich, mayo-drenched potato salad, as I made sure to fill the spaces leftover on my plate.  After I got married, I moved into a whole new phase of food love – my wife Jackie’s cooking.  This includes her magnificent potato salad (no Mom, not starting a battle here).  How can I describe it – expertly cut potatoes, symmetric celery, onions, fluffy hard-boiled eggs, creamy mayonnaise, dash of mustard and of course her well-guarded spice combo.  Unfortunately, I can’t be filling multiple plates with potato salad anymore, anyone who knows me understands why!  Here’s some info and tips (thanks streetdirectory.com, NPR, NYTimes and of course Jackie) to help you get rolling.

– Potato salad has been around for many cookouts. It was first introduced to Europe from the New World by Spanish explorers in the 16th century. These early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices.

– The more American version of potato salad is rooted in German cuisine and came here with European settlers.

– Main ingredients included: potatoes (many different kinds to experiment with), hard boiled eggs, celery, sweet onion and depending on where you grew up – Hellman’s mayo or Miracle Whip? (we’re a Hellman’s House).

– Potato salad is a dish, usually an appetizer, made, obviously, from potatoes. However so, it still varies throughout different countries and regions of the world. Potato salads are more classified as side dishes than salads for they generally just precede or the follow the main course. As far as I am concerned, it could be the main dish!

– Many would claim on having made the best potato salad and would offer the truest and most authentic way of making it. But no matter what is said by many, the best potato salad, or any kind of salad at that matter, is purely of personal preference. Some like their potato salads mingled and just oozing with its dressing, some would prefer theirs to be really soft and tender, and others would want their potato salad to be crispy.

– Potato salads are definitely a popular menu choice of various chefs and cooks for preparing food for a large crowd, and since they can be made in large quantities with utter ease, they can also be made in advance and kept in the refrigerator until it is their time to be served.

– You must never worry about emptying your wallet when going to the grocery store to buy whatever ingredients you need for you potato salad. The ingredients needed for potato salads are inexpensive and very much affordable. Thus, you do not have to worry about making one yourself because it is, in fact, quite easy.

– You would need two pounds, or approximately six large potatoes which are peeled and quartered.  Of course, you have to cook the potatoes in boiling water for approximately fifteen minutes, or when the potatoes are already barely tender. You have to check every minute or so after the first ten minutes have gone by. Once you have confirmed of the cooked status of your potatoes, cut them into smaller pieces. After that, just leave them be so that they will cool down.

– Then, you should mix the other ingredients you have also prepared in a large bowl. Once you are confident that you mixed them finely, add your already cooled potatoes, and then mix them, altogether, well. When all these are done, chill your self-made potato salad, but just do not forget to stir it a couple of times during the chilling time you have allotted for it.

 

Jackie’s Tips for Making Great Potato Salad

– Use waxy rather than floury potatoes, such as Yukon gold, red bliss and fingerlings. They have a creamy texture yet keep their shape well when cooked. Although russet potatoes are exceptionally tender, they don’t hold their shape well when boiled and tend to get mushy.

– Cut potatoes into equal-sized pieces so they will cook evenly.  Use the freshest ingredients you can find to mix in.  Experiment with “crunchy” vegies – tiny carrots, cucumber, peppers, radishes – you pick ‘em!

– Don’t overcook potatoes. Take them off the heat while they’re still slightly firm. Drain and let cool before assembling the salad – hot potatoes will flake and get mushy.

– With or without skins? It’s a personal preference. If you leave the skins on, be sure to scrub them well before cooking. Peeled potatoes work especially well for absorbing sauces such as pesto and dressings.

– Season the potatoes while still warm to absorb the flavors more fully.

– Eat right away, or let flavors meld?  I’m all for making and letting things blend – Steve on the other hand can hardly wait, but for sure loves it more days later!

– Chilled or warm – coin flip here.  Warm potato salads taste best the day they are made; however, cold potato salads often taste better the next day. If you’re making potato salad ahead of time, hold off on adding raw onions or fresh herbs until just before serving. You’ll avoid unpleasant pungency and keep your herbs looking fresh.

 

Super Fun Recipes to Try: 

Jackie’s Homemade German Potato Salad: 
Recipe came from the Italian mother of one of Jackie’s Mom’s childhood friends! (WOW).  Serves 6-8 – unless Steve gets there first!
½ lb bacon
6 large potatoes
1 small onion diced
2 Tbs flour
1 Tbs sugar
1 ½ tsp salt
½ tsp celery seed
¾ cup cool water
½ cup vinegar
Fry bacon until crisp.  Reserve 1/3 cup bacon fat.  Boil whole potatoes until fork tender.  Drain then peel and slice while a bit hot.  Mix the flour, sugar, salt, celery seed, water and vinegar in a small bowl.  Pour vinegar mixtures into reserved bacon fat and heat until it boils for 1 minute.  Pour sauce over sliced hot potatoes and diced onions.  Serve hot, topped with bacon pieces.

Other recipes to try: (just click the links)
Lemon Grass Ginger Potato Salad
Arugula Pesto Potato Salad
String Bean And Potato Salad With Prosciutto
Patriotic Potato Salad

 

Potato Music to get you Smiling for the Weekend… CLICK

 

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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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Smokin Good!!

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Smoked meats are fantastic!!! And smokin ‘em is something we can do ourselves. You could build a smokehouse in your backyard for $27,500. Or get the awesome Meadow Creek TS250 Barbeque Smoker Trailer (second photo down) for only $7,195. See that baby HERE.  But most of us will opt for a less expensive option providing the same results. Check out all the smoker options, meat options, helpful tips, a couple of great recipes and some great smokin music in the story below. Haaaaaaaaaappy Smokin!!! 

Now that the mercury is starting to climb, it’s time once again for me to revisit an interest I can’t quite stop thinking about when in the backyard – smoking meats.  Now, for sure I am no expert at all – just a lover of things that come off the grill (and all the other items that fill my plate).  There is no doubt, a good piece of smoked meat is a work of art — it takes time, talent, and know-how to get it right. Even if my fellow “smokers” disagree on the finer points, I’m confident we all agree on one thing: smoked meat is freaking awesome.  To get things started, I searched the internet for some good “basics” on meat and equipment, and then included some of my favorite recipes… (honestly, is there anything better than juicy smoked and barbequed ribs?? (ok, brisket is right up there).  Be sure to check out the links below for additional info – crank up your grills and have fun.  And if you happen to hit the jackpot on a favorite recipe, be sure to send it over for me to try (skowalski@khtheat.com ).  As I am writing this all I can think of is ribs with some of Jackie’s great potato salad! (which will be for a whole other post).  Thanks to Wikipedia, themanual.com, heygrillhey.com, thefoodnetwork.com, youtube.com.

  • Smoking has been used as a way of preserving and flavoring food for many thousands of years.  Our ancestors discovered, probably by serendipity, that foods exposed to smoke lasted longer before spoiling.
  • Smoking processes and methods have been passed down through generations and are still very much in use today around the world.  In some countries, these time-honored techniques form part of the essential yearly ritual of preserving fish and meat, especially in autumn to provide protein over the winter when hunting proves less bountiful.
  • In Medieval Europe, when an animal was slaughtered (often pigs) much of the meat was smoked for preservation.  Many smallholdings had dedicated smoke houses where the meat was smoked and stored.  The less affluent hung their meat high up on the edges oftheir hearth or fireplace at night.  Ashes were placed over the embers to extinguish any flames which produced an ideal Smoky environment in which to preserve their fish or game.
  •  Through years of culinary trial and error, humanity has determined the best smoking techniques and, in the process, elevated the age-old practice to a level of mastery on par with any other cooking endeavor.
  •  There are entire books written on the subject, but contrary to popular belief, it doesn’t take years to learn how to smoke. Here’s some information you need to know to dive right in and start smoking meat like pro within a day. First things first, though; you’ll need a smoker.

Types of Smokers

  • Electric smokers use electricity to heat up a rod (or similar heating element), which then causes the wood to smoke. These are the easiest in terms of heat control since all you have to do is turn a dial to adjust the temperature. They also tend to be the most expensive, and they impart the least amount of smoked flavor compared to the other options.
  • Propane smokers work almost exactly like electric smokers, but use a gas-fueled flame instead of a heating element to make the wood pellets smolder. These are pretty simple and might be a better choice for people in areas where electricity is expensive or scarce.
  • Charcoal smokers are a favorite among barbecue masters, who believe that charcoal imbues more flavor compared to propane and electric. Charcoal smokers tend to be cheaper, but you also have to buy charcoal every time you want to smoke. Charcoal also requires you to start and maintain a fire without the help of modern technology.
  • Wood smokers are definitely the way to go for the purest flavor, but they require the most attention and care out of all the options because they’re harder to keep at a constant temperature. For this reason, I would recommend wood smokers after you’ve learned the basics.
  • Pellet smokers are similar to wood smokers, but the wood has been condensed into a convenient pellet form (hence the name). However, they are much easier to use. Instead of splitting firewood, stacking it, and babysitting the flame, you simply load the pellets into an oven-like compartment. The only downside? Like their electric brethren, pellet smokers tend to be expensive.
  • Combos – more serious cook/chefs like to buy combination gas grills and smokers – this can get expensive, but down the road may be the best option for you to truly enjoy the art of outdoor cooking.

Best Meats to Smok


When hunting for the right chunk of meat, try to pick something that will benefit from the slow-cooking process. Don’t shy away from cuts with lots of connective tissue and fat known as “marbling.” A generous marble will make the finished product more succulent and delicious.

  • Beef brisket is a go-to and great “starter” meat, and you can never go wrong with ribs.
  • Pork shoulder is another meat that lends itself to smoking.
  • If you want to smoke a steak, the bigger the cut, the better.
  • You might also turn to your butcher shop for some lesser-known cuts like tri-tip and chuck eye, just to see what happens. Who knows, you may fall in love with a new cut of meat.

Wood For Smoking Meat
This is the flavor engine, along with your rubs and sauces.  Experimenting is big part of the fun, so try different woods and wood combinations – nice excuse to keep cooking too!

  • Alder has a light and naturally sweet flavor, which makes it great for pairing with fish, poultry, and any white meat.
  • Applewood has a fruity and sweet smoke that pairs wonderfully with pork, fish, and poultry.
  • Hickory has a strong and distinct flavor that’s ideal for red meat, especially ribs.
  • Pecan gives your meat somewhat of a fruity flavor and burns cooler than most other barbecue woods. It’s similar to hickory and is best used on large cuts like brisket and pork roast, but can also be used to complement chops, fish, and poultry.
  • Maple has a sweet and delicate taste and tends to darken whatever meat you’re smoking. It goes well with alder, oak, or applewood, and is typically used for poultry and ham.
  • Mesquite is undoubtedly the most pungent wood you can smoke, which means it can easily overpower your meat if used improperly. Avoid using mesquite with larger cuts that require longer cooking times. You can also use it with a mix of other woods.
  • Oak on the other hand, is great for big cuts of meat that take a long time to cook. It has a subtle flavor that will emerge the longer the meat is in the smoker.
  • Cherrywood is best suited for red meat and pork; it also pairs well with alder, hickory, and oak.

The Importance of Brining
Brining your meat keeps it from drying out during the smoking process. It’s all about science — the salt in the brine makes the proteins in the meat more water-absorbent. When sodium and chloride ions get into the meat tissue, their electrical charges mess with the proteins (especially myosin), so they can hold onto moisture more effectively and lose less of it during the cooking process. For optimal moisture retention, soak your meat in a brine for 10-12 hours before smoking.

In its most basic form, brine is nothing more than salty water, however, it benefits from the addition of herbs and spices. To make a good base, add three tablespoons of salt to one quart of water, then throw in whatever else you prefer. Brining is a bit of a double-edged sword: It helps meat retain moisture but also makes it saltier. Some chefs use sugar and molasses to combat the salty flavor.

Keep it Low and Slow:
Low and slow is the key to good meat. Keep your temperature between 212 degrees Fahrenheit and 230 degrees Fahrenheit for the best results. These lower temperatures generally won’t cause the meat’s cell walls to burst, which helps make the meat more succulent and allows it to retain nutrients.

Yummy Recipes: 
Texas Style Smoked Beef Brisket: CLICK
“Oh Baby” Baby Backed Ribs: CLICK

Songs to Smoke Meat To:
You Tube Favorites: CLICK

 

 

 

 

Have A Coke and A Smile

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Coke has been around for a really long time. (See the story below) It’s everywhere including at my house and office. Famous people like Warren Buffet, Selena Gomez, Taylor Swift and Santa Clause drink it. And their advertising is iconic and has evolved nicely over the years. Those two red background ads under Santa Clause say a lot without saying much. On the left it says Coke goes with food (Yes!!) and on the right they introduce their new tall can. Below those ads, is a clever billboard campaign in Italy using the Coke ribbon morphing into a hand to show us way to recycling bins. At the bottom, Coca-Cola Australia ran a campaign in 2019 using a lady bug and some helpful ants to promote their use of 100% recycled plastic. See their really cute commercial HERE. Bottoms up!!!

Now that the thermometer is rising, nothing for me says “summer’s here” like ice cold Coca Cola (well, ok, plus hot dogs, barbeque chicken, potato salad, ice cream, watermelon, lemonade   helps a bit too).  With all of the different drinks on the market, flavored waters, teas, seltzers, sports drinks and more, sometimes I just love the taste of a Coke with vanilla ice cream for a great float (throw in some Mickey D’s fries and I’m good to go!).  I did some digging online and found out some fun facts (like the guy who invented it started to advertise on this day in 1886).  Enjoy the info and fun trivia and pop open a Coke over the weekend and smile for your friends at KHT!

  1. John Stith Pemberton was an American biochemist and American Civil War veteran who is best known as the inventor of Coca-Cola.
  2.  Pemberton was born on July 8, 1831, in Knoxville, Georgia, and spent most of his childhood in Rome, Georgia. His parents were James C. Pemberton and Martha L. Gant.  The Pembertons were of English lineage, the direct paternal ancestor Phineas Pemberton and his family from Lancashire, traveled aboard the ship Submission about 1682 from Liverpool to the Province of Maryland, eventually settling in Bucks County, Pennsylvania.  There he built a mansion in 1687 and had served as William Penn’s chief administrator.
  3. Stith Pemberton entered the Reform Medical College of Georgia in Macon, Georgia, and in 1850, at the age of nineteen, he earned his medical degree.  His main talent was chemistry. After initially practicing some medicine and surgery, Dr. Pemberton opened a drug store in Columbus.
  4. During the American Civil War, Pemberton served in the Third Cavalry Battalion of the Georgia State Guard, which was at that time a component of the Confederate Army. He achieved the rank of lieutenant colonel.
  5. He met Ann Eliza Clifford Lewis of Columbus, Georgia, known to her friends as “Cliff”, who had been a student at the Wesleyan College in Macon. They were married in Columbus in 1853. Their only child, Charles Ney Pemberton, was born in 1854.
  6. In April 1865, Dr. Pemberton sustained a saber wound to the chest during the Battle of Columbus. He soon became addicted to the morphine used to ease his pain and soon began seeking a cure for his addiction.
  7. His first recipe was “Dr. Tuggle’s Compound Syrup of Globe Flower”, in which the active ingredient was derived from the buttonbush (Cephalanthus occidentalis), a toxic plant that is common in Alaska.  He next began experimenting with coca and coca wines, eventually creating a recipe that contained extracts of kola nut and damiana, which he called Pemberton’s French Wine Coca.
  8. According to Coca-Cola historian Phil Mooney, Pemberton’s world-famous soda was “created in Columbus, Georgia and carried to Atlanta”.  With public concern about drug addiction, depression, and alcoholism among war veterans, and “neurasthenia” among “highly-strung” Southern women, Pemberton’s “medicine” was advertised as particularly beneficial for “ladies, and all those whose sedentary employment causes nervous prostration”.
  9. In 1886, when Atlanta and Fulton County enacted temperance legislation, Pemberton had to produce a non-alcoholic alternative to his French Wine Coca.  Pemberton relied on Atlanta drugstore owner-proprietor Willis E. Venable to test, and help him perfect, the recipe for the beverage, which he formulated by trial and error. With Venable’s assistance, Pemberton worked out a set of directions for its preparation.
  10. He blended the base syrup with carbonated water by accident when trying to make another glassful of the beverage. Pemberton decided then to sell this as a fountain drink rather than a medicine. Frank Mason Robinson came up with the name “Coca-Cola” for the alliterative sound, which was popular among other wine medicines of the time.
  11. Although the name refers to the two main ingredients, because of controversy over its cocaine content, The Coca-Cola Company later said that the name was “meaningless but fanciful”. Robinson hand wrote the Spencerian script on the bottles and ads.
  12. Pemberton made many health claims for his product, touting it as a “valuable brain tonic” that would cure headaches, relieve exhaustion, and calm nerves, and marketed it as “delicious, refreshing, pure joy, exhilarating”, and “invigorating”.
  13. Pemberton had a hunch that his formula “some day will be a national drink”, so he attempted to retain a share of the ownership to leave to his son. In 1888, Pemberton and his son sold the remaining portion of the patent to a fellow Atlanta pharmacist, Asa Griggs Candler, for US$1,750, which in 2020 purchasing power equals about $50,000.
  14. Due to its status as an iconic brand available all around the world, you might feel like you already know all there is to know about Coca-Cola. Yes, you can drink Coke pretty much anywhere, and yes, it’s sold in more countries than there are in the United Nations. Here’s some fun facts:
  15. One of Coca-Cola’s earliest CEOs, Robert Woodruff, wanted to brand and standardize Coke served from soda fountains, so he came up with the iconic bell-shaped glass. The glasses were originally made with a mark to show exactly how much syrup to pour in for each serving.
  16. In 1923, Coca-Cola also began selling packages of six bottles, setting the precedent for the now-commonplace six-pack of today’s beverage industry.
  17. The Coca-Cola Company has, rather dramatically,hidden its secret formula in a vault since the 1920s. It also has some seriously stringent rules for viewing the document with the recipe: Only two employees can know the recipe at a time, and the company board must approve any employee just to look at the document. In 2011, the company seized on the appeal of its secrecy by making the formula vault into an exhibit at its World of Coca-Cola in Atlanta.
  18. If you’d like to spend the next nine years continually drinking different Coca-Cola beverages, feel free—with it’s 500 brands and more than 3,500 beverages, that’s how long it would take you to get through all the Coke products if you drank one per day.
  19. If every ounce of Coke ever produced was lined up in eight-ounce bottles, it could stretch to the moon and back more than 2,000 times. Now mix in other drinks – as the Coca-Cola Company produces more than just sodas, though—it manufactures everything from energy shots to soy-based drinks.
  20. With $35.1 billion in revenue in 2010, Coca-Cola represents an economy larger than some small countries; in fact, it’s bigger than Costa Rica. And if that factoid isn’t enough to shock you, consider that the Coca-Cola brand also has an estimated worth of $74 billion, which is larger than Pepsi, Starbucks, Red Bull, and Budweiser combined.
  21. In 1985 it became the first soda anyone ever drank on the moon. Coca-Cola even produced a special space can for the astronauts on the Space Shuttle Challenger.
  22. Even though the most popular use for Coke is drinking it, you can also pour it on various surfaces as a cleaning and de-rusting agent. You can even dump it on jellyfish stings to neutralize pain, bath in it to remove skunk smell, or pour it on your clothes to get rid of grease stains.
  23. Clearly, there are some unbelievable (but completely true) facts about Coca-Cola. There are, however, some myths surrounding the iconic brand that you shouldn’t pay any attention to. Some say the original drink was green, but it’s always been the same old brown. The liquid only appeared green from the green-tinted bottles and glasses it was sometimes served in. People have also claimed that Coke can dissolve objects like teeth, coins, and even steak when left in the liquid overnight. (It won’t—it will only leave those objects soggier than their original state.)
  24. In first quarter 2020, Coca Cola sold over a billion cans of sparkling and still beverages – now that’s something to smile about.

Watch Coca Cola’s ‘Have A Coke and a Smile’ 1970’s 60 second Commercial

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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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We Salute You!

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God Bless You!

 

 

 

 

“Squirrel!!”

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Squirrels are so great!!!

 

Ok, so I have to admit it – I am fascinated watching squirrels run around. The amount of energy they have especially when you watch one chase the other around the yard.  It does make you wonder, are they just playing tag or is one of them really, really ticked!  With all of this “stay at home time”, really any movement in the yard is of interest these days – birds, rabbits, deer – we even have wild turkeys in town. Here in Ohio, most of our squirrels are brown in color, with big bushy tails (for those of you who aren’t from around here, we do have some black squirrels on the west side of Cleveland and in the suburb of Lakewood!)  So, here’s a little trivia and nutty facts about these fun-fulled entertainment creatures.  Special thanks to Wikipedia, gizmodo and National Wildlife Association for the info.

– Squirrels are members of the family Sciuridae, a family that includes small or medium-size rodents. (This certainly explains why many folks call squirrels simply rats with bushy tails!)  The squirrel family includes tree squirrels, ground squirrels, chipmunks, marmots (including groundhogs), flying squirrels, and prairie dogs amongst other rodents.

– The earliest known fossilized squirrels date from the Eocene period and are most closely related to the mountain beaver and to the dormouse among other living rodent families.

– Squirrels are indigenous to the Americas, Eurasia, and Africa, and were introduced by humans to Australia.

– The word “squirrel”, first attested in 1327, comes from the Anglo-Norman esquirel which is from the Old French escurel, the reflex of a Latin word sciurus. This Latin word was borrowed from the Ancient Greek word σκίουρος, skiouros, which means shadow-tailed, referring to the bushy appendage possessed by many of its members.

– The native Old English word for the squirrel, ācweorna, survived only into Middle English (as aquerne) before being replaced

– A group of squirrels is called a “dray” or a “scurry” – (funny how we say “look at that squirrel scurry across the lawn”)

– Squirrels are generally small animals, ranging in size from the African pygmy squirrel and least pygmy squirrel 3.9–5.5 in in total length and just 0.42–0.92 oz in weight to the Bhutan giant flying squirrel at up to 4 ft 2 in in total length, and several marmot species, which can weigh 18 lbs. or more. Not sure what I’d think if I saw a 4’ squirrel in the yard.

– Squirrels typically have slender bodies with bushy tails and large eyes. In general, their fur is soft and silky, though much thicker in some species than others. The coat color of squirrels is highly variable between—and often even within—species.

– In most squirrel species, the hind limbs are longer than the fore limbs, while all species have either four or five toes on each paw. The paws, which include an often poorly developed thumb, have soft pads on the undersides and versatile, sturdy claws for grasping and climbing.

– Tree squirrels, unlike most mammals, can descend a tree head-first. They do so by rotating their ankles 180 degrees, enabling the hind paws to point backward and thus grip the tree bark from the opposite direction. (in my backyard, this helps them feed upside down from my bird feeders).

– As their large eyes indicate, squirrels have an excellent sense of vision, which is especially important for the tree-dwelling species. Many also have a good sense of touch, with vibrissae (wiskers) on their limbs as well as their heads.

– The teeth of squirrels follow the typical rodent pattern, with large incisors (for gnawing) that grow throughout life, and cheek teeth (for grinding) that are set back behind a wide gap, or diastema. Cartoonists love to draw squirrels with giant front teeth.

– Many juvenile squirrels die in the first year of life. Adult squirrels can have a lifespan of 5 to 10 years in the wild (some can survive 10 to 20 years in captivity).

– Squirrels mate either once or twice a year and, following a gestation period of three to six weeks, give birth to a number of offspring that varies by species. The young are altricial, being born naked, toothless, and blind. In most species of squirrel, the female alone looks after the young, which are weaned at six to ten weeks and become sexually mature by the end of their first year. In general, the ground-dwelling squirrel species are social, often living in well-developed colonies, while the tree-dwelling species are more solitary.

– Because squirrels cannot digest cellulose, they must rely on foods rich in protein, carbohydrates, and fats. In temperate regions, early spring is the hardest time of year for squirrels because the nuts they buried are beginning to sprout (and thus are no longer available to eat), while many of the usual food sources have not yet become available. During these times, squirrels rely heavily on the buds of trees.

– The living squirrels are divided into five subfamilies, with about 58 genera and some 285 species.  The oldest squirrel fossil, Hesperopetes, dates back to the Chadronian (late Eocene, about 40–35 million years ago) and is similar to modern flying squirrels.

10 Nutty Facts to Make You Appreciate Squirrels Even More

1. Squirrels can find food buried beneath a foot of snow – Food is important during the cold winter months for squirrels. It makes sense, therefore, that some species are able to smell food under a foot of snow. The squirrel will then dig a tunnel under the snow, following the scent to their (or another squirrel’s) buried treasure.

2. A squirrel’s front teeth never stop growing – This is a common characteristic of other rodents, as well. The word “rodent” actually derives from the Latin “rodere,” which means to gnaw.

3. Squirrels may lose 25 percent of their buried food to thieves – and that’s just from members of their own species! Scatter hoarders (squirrels with multiple caches of food) have a difficult time keeping an eye on all of their hidden food. Fellow squirrels or birds often take advantage of this for a free meal.

4. They zigzag to escape predators – when squirrels feel threatened, they run away in a zigzag pattern. This is an incredibly useful strategy to escape hawks and other predators. Unfortunately, it doesn’t work so well on cars. Consider slowing down and giving squirrels a brake!

5. Squirrels may pretend to bury a nut to throw off potential thieves – Squirrels have been observed engaging in “deceptive caching.” This is where a squirrel digs a hole and vigorously covers it up again, but without depositing the nut. It seems this is done to throw off potential food thieves.

6. A newborn squirrel is about an inch long – if you come across one of these itty-bitty baby squirrels, please consult these resources, which will advise you what to do. That will help give the baby squirrel its best chance at survival.

7. Humans introduced squirrels to most of our major city parks – The story about why U.S. parks are full of squirrels is truly fascinating and worth a read.  HERE

8. Squirrels are acrobatic, intelligent, and adaptable – If you’re not convinced, try to hang a bird feeder without these bandits giving you a challenge.

9. They get bulky to stay warm during the winter – Putting on some extra weight is one strategy squirrels use to stay warm during the cold winter months.

10. Squirrels don’t dig up all of their buried nuts, which results in more trees – they have accidentally contributed countless trees to our nation’s forests. If you ask me, that’s a pretty great reason to appreciate squirrels.

 

Zany squirrel video:  CLICK

 

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Okay, kids, time to
sharpen those colored pencils —
It’s Coloring Contest Time!!
Home with nothing to do? Check.
Bored? Check.
Kids Bored? Check.
Well, here’s something that’ll keep you or your kids (or you AND your kids) busy while researchers around the world work day & night to give us a vaccine for the evil COVID-19.

How to win:
1) Download this crazy squirrel drawing HERE. 
2) Print it out. 
3) Color it the best you can. Kids and adults can play…it’s all the same to me.  🙂
4) Send it to me, Steve Kowalski, with your name, email and address for a chance to win some great Kowalski Heat Treating prizes! Happy coloring!!!

 

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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. Just in the pictures area. Got it? Good.  :-))))  Have fun!!

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Can’t Quarantine Love

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One thing’s for sure – you can’t quarantine love.  And when it comes to love, the experts rule the day – all of our Moms.  From your buds at KHT, and all of our support team dedicated to solving your PIA (Pain in the @%$) Jobs!, here’s to all the moms out there – (and grandmas and great grandmas), thanks for your patience, and never ending LOVE.  Enjoy your day on Sunday.

 

 

Feel Good Song of the Week 
CLICK——————————————————–>  HERE

 

 

 

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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. Just in the pictures area. Got it? Good.  :-))))  Have fun!!

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Saddle Up

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I love biking. It’s great exercise and great fun. And I love seeing a kid master that balance thing. It’s so great! Going on a long trek or just tooling around the neighborhood, there’s nothing like it. All you really need is a bike and some motivation to just GO!!

I’m guessing you share the same joy I do when the spring sun comes out.  There’s something special about watching the city come alive – people out, birds chirping, squirrels running, families out for walks, kites on the beachfront and more.  With our quarantine requirements, “getting out” this year has taken on a whole new meaning.  It got me to thinking about short and longer bike rides – some through the neighborhood, some to the lakefront (I’m fortunate to live less than a mile away) and longer trips throughout Northeast Ohio. As I am writing this as my usual early bird time, I can see cyclists with their lights on coming into downtown.   I came across this great website https://www.ohiobikeways.net loaded with great info – regional maps, long list of amazing trails, trail guidelines, “rules of the roads”, parking spots, even trail news and a blog link.  I could not believe how detailed the maps were – hundreds of great trail markings to go and explore.  Regarding what to pack, beyond a phone, money and granola bar and water, (or pack a nice lunch – top of my list of course) it’s a good idea to grab extra bike supplies in event of a flat.  Even for a short ride, make sure you’ve reviewed my handy “pre-trip” checklist below to prepare your bike(s) for safe travels.  Thanks to Ohiobikeways.net, Cleveland.com and Tittle & Perlmuter for the recommendations.  And of course, a little trivia for you … you cyclists have a Lorain County man to thank for saving your butts.

That man, Elyria native Arthur L. Garford, invented the first padded bicycle seat in the world over 100 years ago. When no one bought the patent, Garford decided in 1892 to manufacture the seat –with cushions and springs — himself.  A shrewd businessman.  Historians say Garford knew well the need for a padded seat, as a cyclist who raced and used bikes to get around in his younger years.
After selling his saddle seat company about a decade later, the inventor was involved in a number of industrial ventures, including the emerging automobile business. The Garford Company manufactured the high-quality Studebaker-Garford automobiles from 1904 to 1911. He then sold his interest in that company, too.

Garford was community-minded. He was the first president of the Elyria Chamber of Commerce, president of the YMCA and a trustee for the YWCA, public library and Memorial Hospital.  He also was among the men who conceived the idea of buying lakefront land in nearby Lorain to build a water-pumping station so Elyria residents could have access to drinking water — a resource the community continues to use today.

Garford dabbled in politics as well. He was an Ohio delegate for the Republican National Convention in 1896 and 1908 and had an unsuccessful run for Ohio governor in l912 as a Bull Moose Progressive. Two years later, he lost the race for a U.S. Senate seat to Warren G. Harding.  Today, the Lorain Historical Society calls Garford’s Elyria mansion home.

Here’s 5 Must-Visit Trails:

Cleveland Metroparks
The Cleveland Metroparks system is comprised of eighteen different reservations spanning over 23,000 acres. There are over 100 miles of all-purpose trails used for cycling, walking, running, etc., all available to the public. To learn more about the Cleveland Metroparks and the 18 reservations, visit www.clevelandmetroparks.com.

Emerald Necklace Trail
Linking many of the Cleveland Metroparks reservations is an area called the “Emerald Necklace”. A bike path exists creating a route linking the Rocky River, Mill Stream, and Brecksville reservations spanning over 70 miles. Many Emerald Necklace Trail riders use mountain or hybrid bikes, as the trail can be uneven and bumpy throughout certain parts. If you prefer a normal road bike, it’s recommended that you stick to the Valley Parkway which parallels the trail.

Ohio & Erie Canal Towpath
The Ohio & Erie Canal Towpath is one of the longest bicycle paths in Ohio. Starting just south of Lake Erie, the trail leads you through the Cuyahoga Valley National Park all the way until you hit New Philadelphia. Following close to the historic Ohio & Erie Canalway, the entire trail is flat terrain, making it perfect for all riders. The towpath is open 24 hours a day and allows hikers or bikers to spend multiple days on the trail.

Cleveland Lakefront Bikeway
The Cleveland Lakefront Bikeway occupies over 17 miles alongside the Lake Erie shoreline. From Lakewood, on the west side, to Euclid, on the east side, the bikeway includes both on-road and off-road paths. The bikeway passes through Bratenahl Village, Collinwood, Edgewater State Park, and more. Some of the most scenic parts of the trail include the Edgewater Park area, historic homes on Lakeshore Blvd., and 2 miles of downtown views.

Harrison-Dillard Bikeway
The Harrison-Dillard Bikeway is geared especially to East-side Clevelanders, running right alongside Martin Luther King Blvd. Enjoy a four-mile scenic ride throughout the city’s Cultural Gardens, Wade Oval, and University Circle, viewing historic stonework and beautiful greenery along the way. University Circle is home to the Botanical Gardens, the Natural History Museum, the Cleveland Museum of Art, and many more attractions that you can visit to take a break from your bike ride!

Handy Pre-Trip Checklist:

1A – Comfortable shorts for a comfortable ride!  SEE Arthur Garford above!
1 – Pump up your tires
Read the PSI markings on the side of the tire to ensure that you are putting the right amount of air in.
2 – Inspect your helmet
Make sure that it is not cracked or impaired in any way, be sure that it fits properly, and tighten the straps as appropriate.
3 – Check your bike
Make sure that your brakes and chain are working properly. It is much easier to make adjustments at home than on the trail. Also, check that your reflectors are clean and that you have a light if you anticipate riding after dark or through a trail tunnel
4 – Pack water
Bring more than enough water, especially on a hot day or if riding in a remote area. Sometimes even that guaranteed water refill spot is not available for one reason or another.
5 – Bring snacks (or lunch, yea!)
Nuts, granola bars, or compact foods that provide a protein punch are the perfect items to take along to keep energy up. As with water, always pack a little more than you think you will need.
6 – Prep your phone
Make sure that your phone is fully charged before heading out.
7 – Plot your route
If you are heading out on a new trail, do not forget to download directions to trailheads and research parking locations. Note where restrooms, water fountains, bike shops, and other services are located within close proximity to the trail. Also determine if your trail requires a fee or permit.
8 – Review your clothing options
Depending on the time of year and conditions on the day that you are riding, consider whether a rain poncho, an extra layer, or gloves are necessary.
9 – Pack a lock
Even if you do not anticipate stopping, a lock is nice to have in the event that plans change.
10 – Bring bike supplies
Be sure to have an extra tube (make sure it is the right one for your bike) or patch kit, as well as tire levers, a cyclist’s multi-tool, and a pump.
11 – Wear sun protection
Do not forget sunscreen and sunglasses, even on an overcast day.
12 – Review other gear
Other items to include in your pack: a band-aid or two, anti-friction chamois cream, lip balm, tissues, cash and a credit card, identification, and your health insurance card (which hopefully you won’t need). If it is a new route, you may also want to consider bringing a map, directions, and a camera.

Enjoy – and share any photos you take on the way – I’d love to see them!

Feel Good Song of the Week 
CLICK——————————–>  HERE

 

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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. Just in the pictures area. Got it? Good.  :-))))  Have fun!!

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WFH

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We “Zoom”. Do you “Zoom”?  Staying connected and productive these days is challenging but that’s how a whole lot of us have to do it now. I’m still getting to the office super early. And I’ve never seen “rush hour” on the West Shoreway like that second photo from the top. It’s from a You Tube video that Cleveland.com posted. BTW, in that photo, you can see my office and buildings right over that cool billboard.  :-))  So, we just have to settle in and work the way that works best for us. Just gotta’ get ‘er done!

 

Like you, I’ve been forced to learn some new skills when it comes to “working from home”.  I’ve always had an office in the house, set up to mimic my KHT HQ workspace, with monitors, printers, filing, workflows and the like.  What’s sooo cool for me, with our advanced KHT technology, I can log into our various furnaces in real-time to see how your wonderful PIA (pain in the @%$) Jobs! are coming along.  I have to admit, with my spectacular team, I am now am able to do that for fun, not out of necessity!  The jury is still out on whether Jackie is ready for me to spend more time at home!!

With all of our online conference calls, new work habits and fun stories and videos of people working from home (my favorite is people changing from their morning PJ’s to their evening PJ’s), I did a little digging to find out how we got to this point.  Of course, early mankind never went to “the office or factory”, but over time this shifted with the rise of automobiles and big manufacturing.  As technology has made it easier to WFH, people have drifted back to remote work and home offices.  Special thanks to fastcompany.com, flexjobs.com and Wikipedia for the info.  Enjoy!  And be kind to your housemates.

  • In the beginning (of work), there was no such thing as going to a different place to labor.  Early humans foraged for plants and hunted animals for food. Going to a workplace was not common as most lived off the land within a close proximity of their dwelling.
  • The “working man” was so named because of their use of advanced tools. Evidence from charred animal bones in fossil deposits and traces of their camps indicate they crafted these tools close to their dwelling places and used fire.
  • Clustered at home became more regular in medieval England in what was known as the “longhouse,” inhabited by peasants and their livestock at either end of a building. In the middle, there was the kitchen, as well as an area for spinning/weaving/dressmaking, dairy, butchering, and tanning.  Living and working in one building was efficient and convenient.
  • Some work homes called “top-shops” had a steam engine at one end and a single driveshaft with long belts attached to machines, linking power-looms in the individual weaving lofts to allow them to compete with factories.  Belt driven drive shafts become common in industrial settings in the 1800’s.
  • With the Industrial Revolution came a need for automation and the creation of factories. Huge machines and large-scale productions required employees to be present in-house to complete their work. This is also when people started commuting to designated “office spaces.” But even this didn’t last forever.
  • During the Industrial Revolution, home-based work continued to thrive as shopkeepers, funeral parlors, and schools featured proprietors and teachers living and working in the same building.
  • This trend continued into the 20th century in the United States. The immigrants who flowed into New York City during the late 1800s and early 1900s often took in work in their tenement apartments, where the heat and lack of fresh air led to the term “sweatshops.”  Hand work was common and efficient.
  • While WWII saw the rise of women in the workplace, peacetime relegated them back to their homes to raise traditional families.  Two innovations occurred: one was the invention and manufacture of plastic containers to store food and other goods using an industrial byproduct created by Earl Tupper; the other was a way to sell them, created by Brownie Wise, a woman who’d become a salesperson for Stanley Home cleaning products. She piggybacked off of the Stanley Home party model and created her own “patio parties” as a way to get housewives to sample the products and have fun while doing it. This spawned an entire industry of in-home sales.  Other companies like Avon and Amway spread rapidly.
  • The 50’s and 60’s saw the growth of the suburbs, with more Americans having “a place of their own That’s when Jack Nilles was working remotely on a complex NASA communication system that he coined the word “telecommuting.” Nilles went on to coauthor The Telecommunications-Transportation Tradeoff, which proposed working from home as a solution to traffic tangles.
  • By 1975, the first “personal” computer is introduced. Employees are finally able to work remotely outside of the office and eventually get to take their work on-the-go with a smaller machine.
  • In the 1980s, companies began officially experimenting with flexible work. For example, IBM installed “remote terminals” in several employees’ homes during that time, and the program flourished to the point that by 2009, 40% of IBM’s 386,000 global employees already worked at home.  Savings ensued, as the company noted that it had reduced its office space by 78 million square feet and saved about $100 million in the US annually as a result.
  • In 1990, the internet is born, and the World Wide Web helps connect remote workers with email and virtual office tools.
  • 1997: Google launches the powerful search engine we know today. Google Search breaks down barriers and creates a place where employers and employees can find each other no matter where they live. You can still locate remote work or workers anytime today, all from performing a simple Google search.
  • The 2000s come and wireless internet and broadband open the floodgates. Remote employees can finally work without being tied to a physical location for their ethernet internet connection. This also makes slow speeds from dial up internet a bad memory of the past as “logging in” becomes second nature to workers and teams.
  • LinkedIn launches in 2001 and connects millions of professionals across the globe. For the first time employees can network with old friends or coworkers, reach out to potential employers, and follow their favorite companies to see what’s new on this professional platform boasting 562 million users across 200 countries and territories.
  • In 2003, a surge of remote workers inspires Skype, a better communication tool for virtual employees. This video conference software helps organizations maintain genuine face-to-face connections with employees even if everyone’s working remotely.
  • Virtual meeting software GoToMeeting (GTM) goes live in 2004, helping employees “meet” in a virtual conference room to share presentations, files, and brainstorm together. GTM currently has 2 million active daily users. Newer products like Zoom flood our kitchen tables today.
  • Slack, in 2009 becomes the fastest-growing business application in history, creating a way for teammates and managers to communicate from anywhere. Slack continues to be the glue holding entire remote teams together, supporting over 8 million active daily users.
  • In 2012, Google introduces its suite of office tools and digital file storage, known as Google Drive. This becomes the modern-day workspace where employees, both in-house and remote, access important documents and files while also collaborating and giving feedback in real time.
  • By 2016, Dell reports an annual savings of $12 million since expanding its telecommuting and remote work programs. Reports like these prove remote work is beneficial to employers just as much as remote employees.  Major tech-heavy cities like Austin and San Francisco report 60% and 30% of their job offers went to remote workers, respectively. Now many employers would rather have access to top talent, even if it means going outside of their corporate zip code to do so.
  • By 2018, over 4.3 million people work from home in the United States at least half of the time – a figure that has grown 150% in the last 13 years. The future of remote work continues to explode, and the technology to support these needs only gets better.
  • And, of course, the corona virus of 2020 has changed everything – with 95% of the workforce pushed home for safety.
  • Your next remote job interview could be through a Facebook Portal chat that follows you around the room, or a robotic iPad that gives you a tour of the interviewer’s office as if you were standing right there in person.  It’s also even easier to find jobs as a remote worker these days.  Thanks to sites like We Work Remotely, you can connect to the top employers who already know the benefits of hiring remote talent and are ready to do so.
  • While remote workers of the pre-Industrial Revolution days may have nothing in common with remote workers of the present, it’s still proof that remote work has been quietly evolving since the beginning of the workforce as we know it.  Most remote workers have no intentions of leaving for greener pastures. This means companies maintain higher retention rates and waste less money training new recruits.  And since many of the benefits outweigh the cons, remote work shows no signs of fading away.
  • But I still love coming into the office to work closely with my highly motivated team of PIA jobs solvers!!

Feel Good Song of the Week 
Just sit back, crank it up, drift back in time and chill – concert version:  CLICK HERE

 

Come Together As One

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During these challenging times, let’s be brave, and turn to our Lord and Savior this Easter weekend.

“God, you have commanded me to be strong and courageous! Let me not be afraid or discouraged. Remind me that the Lord my God is with me wherever I go.” (Joshua 1:9)

 

 

 

 

 

 

Just Feel Good

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Music that speaks to you just plain feels good. 

Phew.  What crazy times we are having.  Washing – my hands have never been this clean although I do like the hand lotion I am using now!  Distancing – this has been the toughest part for me, since I am a hugger!  Conference calls – exploring all of the benefits of using Zoom to stay in touch with customers and loved ones.  Reading every text and glued to the TV – Jackie will be glad to tell you I have always loved binge watching!  We are all waiting for the virus to break while doing our part to help our neighbors, friends, and local take out places.  I’m guessing you are a lot like me – ready to get out of the “funk cloud”, and just feel a little better.  For me, that means putting on some fun music, getting out of my chair, and puttin’ a little boogie in my step (don’t worry – it will not result in a YouTube video of me dancing!)  For all my blog buds out there, here’s Steve’s list of “feel good” favorites.  Each one takes me back in time to a special memory – dancing with the girls, watching a great movie, driving in the car with the radio blasting on vacation with the family or just putting a big smile on my face.  I’m sure you’ll have your favorites as well – so please, once you’ve clicked on all the links, send me an email at skowalski@khtheat.com with the title and YouTube link to share with the gang.  Special thanks to all sorts of “lists” and especially YouTube for the amazing videos and technology.  ENJOY!

 

HERE’S A LINK TO “KHT’S FEEL GOOD FAVORITES” ON SPOTIFY 
( THIS IS MY GIRLS FAVORITE FROM OUR ROAD TRIPS WHEN THEY WERE LITTLE.)

 

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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. Just in the pictures area. Got it? Good.  :-))))  Have fun!!

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