I Do!

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My wife is AWESOME!!!!!!!!  :))  Happy Anniversary!!!!!!!!!!!!!!!!!!!!!!!!!  :)))))

September is a special time for Jackie and I  – when we celebrate our wedding anniversary. Over the years, we’ve had a nice dinner night out, a quick overnight trip, and even just stayed home with the kids. Ironically, we have a few close friends in our town who have the exact same anniversary date down to the year!  Wedding anniversaries have a rich history and are often celebrated as milestones in a couple’s journey together. It is amazing how fast time goes by.  I can recall our first anniversary, let’s just say Ronald Reagan was president the year we got married!! The tradition of commemorating wedding anniversaries dates back centuries and has evolved over time. Here’s a brief overview of the history, some traditional gifts and a bunch of ideas to try this year. CLICK  (PS GUYS – Don’t forget!!). Special thanks to wikipedia.com, townandcountry.com, flowerbytina.com, and hallmark.com.

The concept of celebrating wedding anniversaries can be traced back to ancient Roman times. The Romans would observe anniversaries for both weddings and birthdays.

The tradition of associating specific materials with different milestone anniversaries is believed to have originated in medieval Europe. Couples would celebrate their 25th anniversary with silver and their 50th anniversary with gold.

Queen Victoria of England is said to have popularized the idea of getting diamonds when she celebrated her Diamond Jubilee. (and boy did she get big diamonds! – check ‘em out HERE

In the early 20th century, a list of traditional anniversary gifts was compiled, known as the “Traditional Anniversary Gifts by Year” list. It provided suggestions for gifts made from different materials, starting from the first anniversary (paper) and continuing through to the 75th anniversary (diamonds and gold).  Here’s a list of anniversary “gifts” by year

Rather than just flowers and dinner, try one of these: 

  1. Tree Planting: Some couples choose to plant a tree on their wedding anniversary as a symbol of their growing love and relationship. As the tree grows, it serves as a living reminder of their journey together.
  2. Locked Love: Inspired by the practice of attaching locks to bridges, couples may place a lock with their names and anniversary date on a designated location, such as a fence or sculpture. This act symbolizes their unbreakable bond.
  3. Message in a Bottle: Couples can write heartfelt messages to each other and seal them in a bottle. These messages can be opened and read on future anniversaries, creating a time capsule of their emotions and memories.
  4. Adventure or Challenge: Some couples use their anniversaries as an opportunity to challenge themselves or embark on a unique adventure together. This could involve trying a new activity, taking a spontaneous road trip, or conquering a shared fear.
  5. Memory Jar: Throughout the year, couples write down memorable moments, thoughts, and experiences on small pieces of paper and place them in a designated “memory jar.” On their anniversary, they read and reminisce about these notes.
  6. Surprise Letters: Couples write letters to each other and seal them in envelopes, each marked with a specific anniversary year (e.g., 5th, 10th, 15th). These letters are meant to be opened and read on the corresponding anniversaries.
  7. Cooking Challenge: Some couples create a tradition of cooking a special meal together on their anniversary. They may take turns choosing the ingredients or experimenting with new recipes.
  8. Anniversary Adventure Map: Couples might have a map where they mark the places they’ve visited together over the years. Each year, they plan a new adventure to explore a place they haven’t been before.
  9. Dress-up Tradition: Some couples wear their wedding attire or incorporate elements of it into their anniversary celebrations, such as putting on their wedding gown or suit for a special dinner.
  10. Anniversary Stones: Similar to birthstones, some couples choose a specific gemstone that represents their relationship and celebrate their anniversary by exchanging jewelry featuring that stone.
  11. Recreating First Date: A sentimental tradition involves recreating the couple’s first date, trying to capture the magic and nostalgia of their early days together.  The challenge will be remembering your first date!
  12. Anniversary Adventure Book: Couples document their anniversaries in a scrapbook or journal, including photos, mementos, and notes about their experiences each year.
  13. Play Golf … (ok, so I threw that one in – but still a good idea for one of you!!)

The key is to find something that resonates with both partners and helps you create lasting memories while celebrating their enduring love. Be sure to share your creativity with me – skowalski@khtheat.com.

 

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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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All Aboard

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There is something about trains…

No matter how old I get, I still get a charge out of trains.  At night, in my small town, I often hear the train horn signal the upcoming intersection and enjoy the doppler effect of the sound as it approaches and then fades away.  We recently had some repair work done to one of the train crossings in town, where they actually replaced the rails and the ties.  It got me to thinking about the special casting materials, heat treating the spikes and the rails, and how impressive the finished product is that can withstand high heat and low temperatures, all while supporting the cars that pass above them.  I did some digging and put together info on trains and rail systems that I thought you might enjoy. Funny, it all started with the size of a horse’s ass. Thanks to Wikipedia, YouTube, and Google for the info.  Enjoy!

The US standard railroad gauge (distance between the rails) is 4 feet, 8.5 inches. That’s an exceedingly odd number. How did this come about? Here’s the history …

  • Since English expatriates designed the US railroads, they followed the same specs as in England,
  • Because the first rail lines were built by the same people who built the pre-railroad tramways, and that’s the gauge they used,
  • Because the people who built the tramways used the same jigs and tools that they had used for building wagons, which used that wheel spacing. If they tried to use any other spacing, the wagon wheels would break on some of the old, long-distance roads in England, because that’s the spacing of the wheel ruts in the roads,
  • Because Imperial Rome built the first long distance roads in Europe (including England) for their legions. Those roads have been used ever since, and
  • Because the Roman war chariots formed the initial ruts, everyone else had to match for fear of destroying their wagon wheels.  And since the chariots were made for Imperial Rome, they were all alike in the matter of wheel spacing,
  • Because Imperial Roman army chariots were made just wide enough to accommodate the rear ends of two war horses.
  • So, history and logic tell us, the spacing of railroad tracks was determined by some horse’s ass. Now you know! (explains a whole lot about how things get decided, doesn’t it?)

The development of “wagonways” in the 18th century marked a more substantial advancement in track design. These were wooden tracks with metal straps or plates attached to the top surface to reduce wear.

In the early 19th century, cast iron rails replaced wooden ones, offering increased durability and load-bearing capacity. Cast iron rails were joined using chairs (L-shaped metal plates) and were laid on stone or wooden sleepers (what we call ties).

The introduction of rolled steel rails in the mid-19th century was a major leap forward in track design. Rolled steel rails provided superior strength, durability, and consistency, allowing for faster and heavier trains.

The standard length of a rail is typically 39 to 40 feet and the weight of the rail, measured in pounds per yard (lb/yd), varies depending on the required load-bearing capacity – common rail weights range from 85 lb/yd to 141 lb/yd.

To extend the lifespan of the rail and minimize wear, the top surface of the rail (the head) is often heat-treated to create a hardened layer.  Rails are laid with a small gap between them to accommodate thermal expansion and contraction due to temperature changes.

Traditionally, railroad ties were made of wood, such as oak, pine, or cedar typically around 8 to 9 feet long, 7 inches wide, and 9 inches tall. However, concrete and steel ties have become more prevalent due to their longer lifespan and lower maintenance requirements. Ties are spaced along the track at regular intervals to support the rails. The spacing varies depending on the track’s design, but it’s usually around 18 to 24 inches between ties.  Replacing ties video – very cool:

The use of ballast, such as crushed stone, gravel, or cinders, underneath the tracks became a standard practice serving as a stable foundation to distribute the load, and help drain water away from the track, improving overall track stability and longevity. The design of track geometry, including the alignment, curvature, and elevation, became a critical factor in ensuring safe and efficient operations. Engineers carefully planned track layouts to minimize sharp curves, steep gradients, and level crossings.

The Baltimore and Ohio Railroad (B&O) is considered the first common carrier railroad in the United States. It was chartered in 1827 and began construction the following year, operating its first section of track in 1830.

The completion of the First Transcontinental Railroad was a significant achievement in the mid-19th century. It linked the eastern and western coasts of the United States, dramatically reducing travel time and transportation costs. The transcontinental railroad was completed on May 10, 1869, in Promontory Summit, Utah, when the Union Pacific and Central Pacific railroads met, celebrated with the driving of the “Golden Spike” made of 17.6-karat gold, was driven into the last tie connecting the rails, symbolizing the joining of the East and West.

Before the implementation of standard time zones in 1883, each city and town in the U.S. had its own local time based on the sun’s position. The development of a standardized time system was essential for coordinating train schedules across the vast country.

In the early 20th century, some urban and suburban rail lines started transitioning from steam to electric locomotives as electrification allowed for faster and more efficient trains, reducing maintenance costs and environmental impact. As demand for faster travel increased, countries began developing high-speed rail systems. These dedicated tracks feature special designs to accommodate higher speeds, smoother curves, and advanced signaling systems. Modern High Speed trains.

The design of railroad tracks continues to evolve, driven by technological advancements, safety considerations, and the need to meet ever-changing transportation demands. Today, modern rail systems incorporate sophisticated engineering practices and materials to ensure safe, efficient, and sustainable transportation of goods and passengers. No surprise, it’s all about collecting and managing data:  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!!

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

 

Mannerly Speaking

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The things that really do matter: First Impressions, Punctuality, Effective Communication, Respecting Personal Space, Dress Code, Positive Attitude, Team Collaboration, Tech Etiquette and Confidentiality. They all go toward a healthy, fun workplace. Read on for even more things that help us all feel good about our workdays. 

Manners.  It’s something I first learned from Mom and Dad. You know, simple things – please and thank you, not interrupting someone when they are speaking, holding the door for others listening earnestly before speaking, knowing when to keep my comments to myself, and respecting my elders. And so many more. Here at KHT world headquarters (sounds cool doesn’t it), we have a tremendous respect for one another.  Sure, we all have job descriptions, and titles and areas of expertise, but beyond that, we operate as a team, listening, working out problems, coming up with new ideas, and yep, you guessed it – solving your PIA (pain in the #%$) Jobs!  With Labor Day weekend upon us, in honor of workers everywhere and those folks drifting back into the work setting and hybrid work, I thought I’d look for some great tips on “workplace” manners.  Check out the list below and be sure to give them a try – it will make for a better work environment, and you’ll leave the office or workplace with satisfaction you did you part in helping everyone work better, smarter and more respectfully.  Enjoy, and thanks to google.com, open.ai, elimypost.com and columbia.edu for the info – and Mom and Dad for the training – (love you!). Of note, today is “Bring Your Manners to Work Day” – celebrate!

In the third millennium BCE, the Ancient Egyptian vizier Ptahhotep wrote The Maxims of Ptahhotep (2375–2350 BCE), a didactic book of precepts extolling civil virtues, such as truthfulness, self-control, and kindness towards other people. Recurrent thematic motifs in the maxims include learning by listening to other people, being mindful of the imperfection of human knowledge, that avoiding open conflict whenever possible should not be considered weakness, that the pursuit of justice should be foremost, yet, in human affairs, the command of a god ultimately prevails in all matters. (good stuff for us today!).

Developing and practicing good work manners not only enhances individual reputation but also contributes to the overall success of each organization. Here are some points highlighting the importance of best work manners:

First Impressions Matter: The way you present yourself in the workplace leaves a lasting impression. Greeting colleagues, maintaining eye contact, and offering a firm handshake can set a positive tone for interactions.

Punctuality: (this one is important for me, as we operate 3 24/7 shifts) Arriving on time for meetings, tasks, work, and appointments demonstrates respect for other people’s time and shows your commitment to the job.

Effective Communication: Clear and concise communication is essential. Practice active listening, use appropriate language, and be attentive to non-verbal cues to avoid misunderstandings. (like when I make a face – Jackie says it’s a sure fire “tell” I’m not on board.

Respecting Personal Space: Respect the personal space and boundaries of your colleagues. Knock before entering someone’s office and be mindful of their workspace.

Dress Code: Adhering to the company’s dress code helps maintain a professional appearance. Dressing appropriately shows respect for the organization’s culture and values. Whether it’s casual, hard working environment, or a bit dressy, follow the code!

Positive Attitude: I’m all about this – love work, love customers, love solving problems, and super love my teams – A positive attitude is contagious.. Avoid complaining excessively and instead focus on finding solutions to challenges.

Team Collaboration: Respect the ideas and opinions of your colleagues during brainstorming sessions.. We couldn’t solve PIA Jobs without this.

Tech Etiquette: During meetings or discussions,. Stay focused on the conversation to show respect for the topic and participants. (just put the @!#^&$%^& phones away!)

Email Etiquette: Use proper salutations, be concise in your messages, and respond in a timely manner. Avoid using caps lock (as it’s considered shouting) and proofread before sending. (repeat – proofread before sending!! – or better yet, call or talk in person, and watch who you cc:).

Space Etiquette: Keep your workspace tidy and organized. Avoid being disruptive with loud conversations or music that might disturb your colleagues.

Lunchroom Courtesy: Clean up after yourself!

Recognition and Appreciation: Acknowledge and appreciate the efforts of your colleagues. A simple “thank you” or a note of appreciation can go a long way.

Confidentiality: Maintain the confidentiality of sensitive information.

Social Media Caution: Be mindful of what you post on social media, especially if it relates to work. Avoid sharing negative opinions or sensitive company information. Spouting off on the internet is just a bad idea!

Networking Gracefully: During events or conferences, introduce yourself with a firm handshake and maintain eye contact. Engage in meaningful conversations to build professional relationships.  You are part of a big enterprise, and represent the “whole”.

Office Gossip: Avoid participating in office gossip or spreading rumors. (but if you have some good gossip, let me know … (just kidding).

Multicultural Sensitivity: Respect cultural differences . We’re all different but also share many of the same goals – ask and learn.

Continual Learning: Stay updated with industry trends and best practices. A commitment to learning showcases your dedication to personal and professional growth.

Practicing best work manners is not just a set of rules but a way of fostering a harmonious and productive work environment. Remember to do what Mom and Dad taught you – and you’ll be ahead of many.

Interested to learn more: click HERE

Emily Post Institute: 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.
Got it? Good.  :-))))
Have fun!!

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

Slurp

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Lick ’em or bite ’em, popcicles are G-R-E-A-T!!!!!!!!!!!  :))))))))))))))))))

With summer upon us, I find myself sometimes falling back on some childhood traditions. Playing with the hose while watering, being fascinated by fireflies, counting endless stars, finding funny shapes in the clouds, and coveting cool deserts. Beyond ice cream, one of my “go to” favorites is popsicles. I’m a softie when the grandkids ask for one – knowing it’s going to be a big mess – but I give them the sticky sweet dessert anyway and watch as they cover their outfits with drips. Especially since we don’t have to wash them!  It got me to thinking about where these yummy delights came from, so I did some digging and found some fun info. Turns out, the popsicle was invented by an 11-year-old boy (I could use his thermal processing genius in my lab!). Enjoy, and let me know if you too had to share a popsicle with brothers and sisters (two sections broken in half with sticks). Finally, be sure to send me some of your favorite “adult” popsicle recipes – they come in handy when we’re dealing with some of  your PIA (Pain In The @%$) Jobs!  Thanks to Wikipedia, YouTube, veggiesdontbite.com, merriam-webster.com and interestingfacts.com for the info. Enjoy!

MFG video: CLICK  (love the “sticker”)
Adult popsicle recipes:  CLICK

An ice pop, or popsicle, is a liquid-based frozen snack on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is “quiescently” frozen—frozen while at rest—and becomes a solid block of ice. The stick is used as a handle to hold it. (without a stick, the frozen product would be a freezie).

Frank Epperson is acclaimed to have first created an ice pop in 1905 when he accidentally left a glass of powdered lemonade soda and water with a mixing stick in it. He left the concoction on his family’s back porch overnight, and by morning, the contents had frozen solid. Epperson ran hot water over the glass and used the stirrer as a handle to free his new creation. He immediately knew he’d stumbled on something special, and called his treat an Epsicle, (a portmanteau – how’s that for a word…) of his last name and “icicle.”

Throughout his life, Epperson claimed that this experiment occurred in 1905, when he was 11 years old. While most publications agree, the San Francisco Chronicle’s website counters that local temperatures never reached freezing in 1905; they did, however, in nearby Oakland, where the Epperson family moved around 1907, meaning the fateful event may have happened a few years later.

In 1922, Epperson, then a realtor with Realty Syndicate Company in Oakland, introduced the “Popsicle” at a fireman’s ball. The product got traction quickly, and in 1923 at the age of 29, Epperson received a patent for his “Epsicle” ice pop, and by 1924, had patented all handled, frozen confections or ice lollipops. He officially debuted the Epsicle in seven fruit flavors at Neptune Beach amusement park, marketed as a “frozen lollipop,” or a “drink on a stick.”

Although he briefly set up a royalty arrangement with the Popsicle Corporation, by 1925 he sold his patent rights to the Joe Lowe Company, which became the exclusive sales agent for the Popsicle Corporation. Over the decades, Epperson’s naming oversight cost him considerable profits – as of 2020, the global ice pop market was valued at $4.7 billion (ooops on that decision). A significant share of that revenue comes from Popsicles, a summer staple now sold in more than 30 flavors.

The ”twin pop” was invented during the depression, so two kids could enjoy a popsicle for just 5 cents. (broken in half made them easy to share, as each had a stick).

Estimated number of Popsicles purchased globally each year is around 2 billion.

The largest ice pop ever created weighed 20,020 lbs. was made by Jan van den Berg at Iglo-Ola Produktie B.V., Hellendoorn, Netherlands in 1997. In 2005, NYC tried to break the record…but it melted.

The world’s biggest Popsicle stick sculpture

The tallest ice lolly (popsicle) stick structure is 8.23 m (27 ft), and was achieved by Justin O’Brien, Andrew Hill, Paiden Carlisle, Jasmine Defore, Carol Blankenship, Miguel Ramos, Joshua Sauls, Raymond Cantrell and AJ Cantrell (all USA), in Dayton, Ohio, USA, on January 13, 2023. The team used 2,738 ice lolly sticks and 46 hot glue sticks to make their structure, which was built in two portions and then assembled and secured with additional lolly sticks and hot glue.

The United States celebrates National Cherry Popsicle Day on August 26th each year.

Popsicles have even made their way to space! NASA astronauts have been known to enjoy the frozen treats as a refreshing snack while on missions. (wonder if they keep them cold outside?)

An alternative to the store-bought ice pops is making them at home using fruit juice or any freezable beverage. A classic method involves using ice cube trays and toothpicks, although various ice pop freezer molds are also available. I have found some amazing ingredients to put in my homemade popsicles!  Don’t forget to send your favorites over to me!

In 2018, the UK food-focused design firm called Bompas & Parr announced that they had created the world’s first ‘non-melting’ ice pop. The ice pop does melt but not as fast as other ice pops. This is due to the strands of fruit fibers inside the ice pops which makes them thicker than regular ice pops. The thicker the ice pop the slower it melts. This design was inspired by the material called pykrete, which was invented by Geoffrey Pyke (another portmanteau!)

Top flavors: Cherry, Firecracker, Grape, Lime, Creamsicle, Root Beer

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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!!

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

Oh So Good

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Sweet Corn time, oh, yeah!!!  :)))))

It’s that time of year when our local crops are starting to come in – a time to enjoy the effort put in by farmers, growers and back yard champions.  Ridiculously delicious tomatoes, tasty cucumbers and zucchini, beets and potatoes, peppers of all kinds, and of course fresh corn on the cob. I know that I’ve written about corn on the cob before, there’s just something about fresh corn that can’t be beat. I’m a sucker for those roadside “Sweet Corn” signs, darting in to “just get some corn”, and coming out with two or three bags of produce. Corn is sooooo good, and when prepared in different ways, I just can’t get enough. I really don’t think a person should every eat just one ear of corn!  Aside from just boiling in water, I searched out a little history, a bunch of fun ways to cook it, and also different seasonings and toppings – and I think everyone is a hit. I think that  you to give  each of them all a try.  Special thanks to Wikipedia, ChatGPT, foodnetwork.com, spicysouthernkitchen.com, simplyrecipes.com, southernliving.com, foodwithfeeling.com, hungryhealthyhappy.com, pumpkinnspice.com, thespruceeats.com, thekitchn.com, spendwithpennies.com, and natashaskitchen.com. And if you have a family favorite, be sure to send it my way at skowalski@khtheat.com. Enjoy, and thanks to all the recipe providers.

The history of sweet corn dates back thousands of years. Sweet corn (Zea mays var. saccharata) is a cultivar of maize, which originated in Mesoamerica, in what is now modern-day Mexico. Corn was first domesticated by ancient indigenous civilizations such as the Maya and Aztec around 9,000 years ago. These early maize varieties were quite different from the sweet corn we consume today; they were small, had hard kernels, and were primarily used for making flour or eaten as a starchy vegetable.

The genetic mutation responsible for the sweetness in corn is believed to have occurred around 10,000 years ago in the valleys of the Tehuacán region of southern Mexico. This natural mutation caused an accumulation of sugar in the kernels, making them tastier than the traditional maize varieties.

The arrival of Christopher Columbus in the Americas in 1492 marked the beginning of the Columbian Exchange, a period during which various crops, including corn, were introduced to the rest of the world. Corn was brought back to Europe and other parts of the world, where it was initially grown primarily for animal feed.

The first sweet corn variety, known as “Papoon,” was developed in the 18th century in Pennsylvania. It had a genetic mutation that made it sweeter and more palatable than other corn varieties.

During the 19th and 20th centuries, sweet corn’s popularity increased rapidly, particularly in the US. The development of new sweet corn varieties, such as the “Golden Bantam,” in the early 20th century further enhanced its taste and texture. Canning and freezing technologies also contributed to the widespread availability of sweet corn throughout the year.

Here are some of the best ways to cook this tasty treat:

Grilled corn: Brush the corn with melted butter or olive oil, sprinkle some salt and pepper, and then grill it over medium heat until it’s lightly charred. The grilling process enhances the natural sweetness of the corn and adds a smoky flavor. Try this one: CLICK

Boiled corn: Boiling corn is a classic and straightforward method. Simply place the corn cobs in a pot of boiling water for about 5-7 minutes until they become tender. Serve with butter and salt for a simple yet delicious treat. Here’s one with butter and milk, instead of just water: CLICK

Microwave corn: Just leave it in the husk for hot steamy delight: CLICK

Roasted corn: Little wrap of foil, butter and salt, fresh spices and YUM!  CLICK

And, to top off your corn, try these toppings:

Butter and salt: Sometimes, the simplest way is the best. Spread a generous amount of butter on the cooked corn, and then sprinkle it with salt to enhance the natural sweetness. Pepper too, (it looks cool!)

Mexican-style street corn (Elote): Coat the boiled or grilled corn with a mixture of mayonnaise, lime juice, chili powder, and crumbled cotija cheese. You can also sprinkle some fresh cilantro for added flavor. CLICK

Herb butter: Create a flavored butter by mixing softened butter with chopped fresh herbs like parsley, cilantro, or chives. Spread the herb butter over the warm corn for a burst of savory goodness. CLICK

Parmesan cheese and herbs: After applying butter to the cooked corn, sprinkle grated Parmesan cheese and finely chopped herbs like thyme or basil on top. CLICK

Cajun-style corn: For a spicy kick, mix together melted butter, Cajun seasoning, and a dash of hot sauce. Brush this mixture over the corn for a zesty and flavorful experience. CLICK

Lime and chili: Squeeze fresh lime juice over the corn and then sprinkle it with chili powder or Tajin seasoning for a tangy and spicy twist.  CLICK

One Topping Winners: – cheezy, spicy, tangy, or hot, hot , hot – here’s are some One Topping ideas you need to try: CLICK

In the odd chance you have leftovers, here’s some simple tips to make the most of them:

Corn on the cob salad: If you have leftover corn, cut the kernels off the cob and use them in a salad with cherry tomatoes, avocado, red onion, and cilantro, dressed with lime juice and olive oil. Here’s another one: CLICK

Corn chowder: If you have several cobs leftover or you just want to try something different, you can make a delicious corn chowder. Cut the corn off the cob and use it as an ingredient in a creamy soup with potatoes, onions, and other veggies. CLICK

Remember, corn on the cob is best enjoyed when it’s fresh and in season, as the sweetness and juiciness are at their peak.  Enjoy!!

 

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

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!!

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

Bzzzzzzzzz

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Don’t forget your Cicada gear!!

It’s that time of year.  Hot muggy days. Spot showers and thunderstorms.  Counting the days left before school begins. And a “buzz” in the air.  Yep –those PIA cicadas. Like you, I’m fascinated by the noise, habits, and rituals of these not so pretty insects. I think it’s cool how one starts to buzz, and others jump in, joining one another in chorus, (something not surprisingly called “chorusing”. Cicadas are fascinating insects that have a rich history and interesting trivia associated with them, dating back thousands of years. I jumped on the web and dug out some cool info I think you’ll enjoy.  And although some folks may find them appetizing, I’m not one to try them! Special thanks to Wikipedia, cornell.edu, youtube.com, Smithsonian, and cbsnews.com for the info. Enjoy the buzzzzz!

Cool Videos:

 

  • A cicada is an insect belonging to the order Hemiptera.. They are well-known for their distinctive songs, particularly the loud buzzing or whirring sounds produced by the males. Cicadas have a unique life cycle and are categorized into two main groups: annual cicadas (think every summer) and periodical cicadas 13-17 years in “broods”.

  • Cicadas are relatively large insects, typically ranging from about 1 to 2 inches (2.5 to 5 centimeters) in length, depending on the species. They have two pairs of membranous wings that are transparent or slightly opaque. The front wings are larger than the hind wings and are held roof-like over the abdomen when at rest.
  • Male cicadas produce loud calls by using specialized structures called tymbals, which are located on their abdomen. They generate these sounds as part of their mating behavior.
  • In Greek mythology, cicadas were linked to the Muses – nine goddesses. It was believed that the music and songs of the cicadas were a form of divine inspiration that connected them to the arts and creativity.
  • The periodical cicadas, also known as “Brood X,” are one of the most well-known cicada groups in the United States. They emerge every 13-17 years in massive numbers.
  • In some cultures, cicadas have religious connotations. In ancient Greece, they were associated with Apollo, the god of music, poetry, and the sun. In Japan, cicadas are considered symbols of summer and are associated with Hachiman, the god of war and agriculture.

  • The noise produced by cicadas is a fascinating aspect of their biology and behavior. The sounds they make are primarily produced by male cicadas as a means of communication and attracting mates. Cicada noises have evolved over millions of years as an essential part of their reproductive behavior and survival strategies.
  • Here’s the science behind cicada noises: Cicadas have specialized structures called tymbals, which are drum-like membranes located on either side of their abdomen. These tymbals consist of a series of ribs that can rapidly contract and relax, producing a clicking or snapping sound. The cicada’s tymbal muscles contract, causing the tymbals to buckle inward. When the muscles relax, the tymbals snap back to their original position. This action creates a distinct sound.
  • The abdomen of male cicadas is typically hollow, acting as a resonance chamber that amplifies the sound produced by the tymbals. The sound is further amplified as it resonates through the insect’s exoskeleton.
  • In some species, male cicadas synchronize their calls to create a chorus effect.This behavior is known as “chorusing” and serves to increase the overall volume and attract more females.
  • Interestingly, cicadas also use their calls for thermoregulation. The heat generated during the rapid muscle contractions helps warm the insect’s body, making it more active in cooler conditions.
  • Brood X, also known as the Great Eastern Brood, is one of the most remarkable groups of periodical cicadas in the United States. emerging en masse at regular intervals, typically every 13 or 17 years. Brood X is particularly notable for its large numbers and widespread distribution, found in the eastern United States, covering states such as Delaware, Georgia, Illinois, Indiana, Kentucky, Maryland, Michigan, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Tennessee, Virginia, West Virginia, and Washington D.C. When the temperature warms in the spring, cicadas rise up from the dirt. The raucous four to six week-long event rages until all the participants die and litter the forest floor.

  • Once emerged, the male cicadas begin their loud, distinctive calling songs to attract females. After mating, the females lay their eggs in small branches of trees. Once hatched, the nymphs fall to the ground, where they burrow into the soil and begin their 17-year underground development.
  • A full-scale cicadas can reach a deafening crescendo as millions of males all call for mates at the same time. The amorous din can reach roughly 100 decibels, which is just shy of standing three feet from a chainsaw.
  • Scientists from the Navy’s Undersea Warfare Center have studied cicadas in hopes of figuring out how male cicadas manage to produce their incredibly noisy mating calls without expending much effort. The idea is that a device that mimicked a cicada’s method of sound production could be used for remote sensing underwater or ship-to-ship communications.
  • In the summertime, two-inch-long wasps called cicada killers are as single-minded as their name suggests. After mating, females take to the skies to do nothing but hunt bumbling cicadas. When a female cicada killer grapples with her quarry in mid-air, she uses a honking, needle-sharp stinger to pierce the cicada’s hard exoskeleton and inject a venom that paralyzes the victim. After dragging her immobilized prey into a special chamber she’s hollowed out along her burrow, the female wasp lays a single egg on the cicada and seals the chamber’s entrance. In two or three days, the larval wasp will hatch and begin eating the paralyzed cicada alive over the course of a week or two. Nature’s incredible cycle at its best.
  • Cicada Cookie recipe!

Yummmmm!!!!!! :))))))

 

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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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Froffles

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Waffles for breakfast, lunch and dinner, oh, yeah!!!!  :))))  And you’ve got to get that great waffle shirt above (google: waffle t-shirt) If you do get it, PLEASE send me a pic with you wearing it. Thanks!

With my engrained morning routine of waking up and getting to the office early to work on your PIA (Pain in the @%$) Jobs! – (I get so much done before most of you have hit the snooze button), I sometimes forget to eat a hearty breakfast.  But when I make time, one of my favorites is to add a few waffles to the plate.  They are so simple and convenient – right from the freezer, pop ‘em into the toaster, a lot of butter in those little squares then lightly covered with powdered sugar and I’m good to go. Now when it comes to my girls and grandkids, all bets are off! – syrup, ice cream, whipped cream, cherry pie filling, fried chicken, et!  Like I often do when thinking about simple products, I get intrigued by the history and production of these little jems – ingredients, cooking (we call it heat treating around here – or more specifically thermal processing, as they are heated up, then frozen for freshness), packaging, boxing, shipping and consumption.  I took to the “net” to learn more and just had to share. Waffles date back to the Greeks and Romans (who knew they had toasters then??). Enjoy, and be sure to send me your favorite toppings and traditions (skowalski@khtheat.com) Thanks to businessinsider.com, schiffcastironcollection.com, myrecipes.com, thesaltymarsmellow.com, and Wikipedia for the info and YouTube for the video.

Start with a fun video (love the little needles)

  • Waffle-like cakes have been cooked since ancient times. The ancient Greeks cooked flat cakes called “obelios” between two metal plates. The Romans had a similar cake called “ocus.”
  • The modern concept of the waffle, with its distinctive grid pattern, originated in the 13th century when metal cooking plates with honeycomb patterns were developed in France.
  • Waffles gained popularity in America during the 18th and 19th centuries. Thomas Jefferson, the third President of the United States, is said to have brought the first waffle iron to America from France.
  • Waffles have variations across different cultures. In Scandinavia, there are thin and crisp waffles often served with whipped cream and berries. In the Netherlands, the Dutch enjoy a type of waffle called “stroopwafels,” which consists of two thin waffles with caramel syrup in the middle.
  • Working in their parents’ basement in San Jose, California, in the early 1930s, Frank, Anthony, and Sam Dorsa first whipped up their own brand of mayonnaise. Since the base ingredient of mayonnaise is egg yolks — and the brothers took pride in using “100% fresh ranch eggs” — they christened their fledgling company “Eggo.” Despite launching the business during the Great Depression, Eggo mayonnaise sold like hotcakes, motivating the Dorsas to extend their product line. Soon, they were selling waffle batter — another egg-based product.
  • When the frozen food industry took off in the 1950s, the brothers wanted to take advantage of  the rush to the freezer aisle. Frank Dorsa (a trained machinist) repurposed a carousel engine into a rotating device that could anchor a series of waffle irons, each cooking a breakfast treat that was flipped by a factory employee. The machine allowed Eggo to prepare thousands of freezer-bound waffles per hour. These debuted in grocery stores in 1953 under the name Froffles, a portmanteau of “frozen” and “waffles.” Customers referred to them simply as “Eggos,” and the Froffles moniker was dropped within two years. Over the years, billions have been sold.
  • National Waffle Day: In the United States, August 24th is celebrated as National Waffle Day. This date commemorates the first U.S. patent for a waffle iron issued to Cornelius Swarthout of Troy, New York, in 1869.  Learn more
  • The Waffle House chain, founded in 1955, is an iconic institution in the southern United States. Known for its round-shaped waffles and 24/7 service, it has become a cultural phenomenon and a popular gathering spot. Some say, since they are open 24 hours a day, there are no locks on the doors.
  • Waffles can be enjoyed with a variety of toppings. Common choices include butter, syrup (maple syrup being the classic), powdered sugar, fresh fruits, whipped cream, chocolate spread, or even savory toppings like fried chicken in the case of the popular dish chicken and waffles. For exotic toppings, click
  • Waffle iron collecting is a niche hobby for some enthusiasts. Vintage waffle irons, with their unique designs and craftsmanship, are sought after by collectors who appreciate their historical and aesthetic value. See more here (I like the rabbits)
  • Waffles have evolved and become a beloved breakfast and dessert item worldwide. They continue to be enjoyed in various forms and flavors, delighting people of all ages.
  • Century in which waffle-eating parties called “wafel-frolics” became popular in the U.S. 18th.  What fun – learn more
  • The world’s largest waffle, created in the Netherlands in 2013 was 110 lbs.
  • Yummy homemade waffle mix recipe

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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!!

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

That One’s Not Coming Back

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Golf…what a game!  :))))

As you may well know by now, one of my “non-work” passions is playing golf.  Now, you’d think a guy who enjoys solving your PIA (Pain In The @#$) Jobs! would be better at figuring this sport out, but I must admit, not so much. If you’ve ever played, you know the thrill of hitting it “on the face” and sending it right where you intended it to go, and other times where you are just flummoxed, wondering “now where did that come from” as it heads off into the woods or nose dives into the water. I am pleased to share that I got an “unconventional” hole in one not long ago – but for the record books (and my good friend who reminds me often), it was after I put the first shot into the woods. I asked my group if I could “try it again”, and sure enough, it went into the hole (officially for a par). Recently I was at the sporting goods store and saw the “wall” of golf ball choices – low compression, high spin, big dimples, different colors – so many brands and choices. I searched for “won’t go in the water” balls and “hates being in the woods alone balls”, but to no avail.  I did however do some research on ball technology and manufacturing I think you’ll find enjoyable, along with a few trivia facts. And for those who also find their balls “not cooperating” and come across a “KHT” ball deep in the woods, be sure to send it my way.  Enjoy, and thanks to NASA, Google, Wikipedia, golftipz.com and youtube.com for the info.

Famous Bloopers

  • The first recorded golf balls were made in Scotland in the 1400’s from wood, specifically beech or boxwood. They were often smoothed and painted but were very inconsistent.
  • The feathery ball, used in the 17th and 18th centuries, was made from leather and stuffed with feathers. It was labor-intensive to produce and quite expensive, but outperformed the woodies.
  • Gutta-percha, a type of rubber derived from the sap of the Gutta tree, was used to make golf balls in the mid-19th century. Gutta-percha balls were hand-formed, and the material offered better durability and performance than featheries.  See how here
  • The flight of a golf ball is a complex interplay of various scientific principles and factors. From the moment the ball is struck by the clubface to its eventual landing, several physical forces come into play, shaping its trajectory and distance.
  • One of the fundamental principles that governs the flight of a golf ball is aerodynamics. As the ball travels through the air, it encounters air resistance, commonly referred to as drag. The drag force acts opposite to the direction of the ball’s motion, slowing it down. The dimples on the surface of a golf ball play a crucial role in reducing drag and optimizing its flight, creating turbulence in the boundary layer of air around the ball, allowing it to effectively “ride” on a cushion of air, reducing drag and increasing lift.
  • Lift force is another critical factor in golf ball flight. It is the upward force generated by the pressure differential between the top and bottom surfaces of the ball. The phenomenon is explained by Bernoulli’s principle
  • The interaction between the clubface and the ball at impact also affects the ball’s flight (this is where my problem lies). The launch angle, the angle at which the ball leaves the clubface, determines the initial trajectory. A steeper launch angle creates a higher ball flight, while a shallower angle produces a lower trajectory
  • Spin plays a vital role in golf ball flight characteristics. Backspin creates lift and allows the ball to maintain a stable flight path. It also helps the ball stop quickly on the greens. On the other hand, sidespin can cause the ball to curve in the air, resulting in hooks or slices (another one of my issues – as sometimes there is simply “Kowalski” spin which provides a good laugh to the other folks playing!)
  • The first mass-produced rubber golf ball, the Haskell ball, was introduced in the late 19th century. It featured a solid rubber core wrapped in gutta-percha threads. This design provided greater distance and revolutionized the game.  Coburn Haskell was a Cleveland guy!
  • Dimples on golf balls play a crucial role in their performance. The concept of dimples was first introduced in the early 20th century, and they help reduce drag and increase lift, allowing the ball to travel farther.

Golf Ball Manufacturing  – Check out these incredible YouTube videos of the process! HERE  AND HERE

For my engineering buddies here are some interesting facts:

  • The number of dimples on a golf ball can vary, but the average is around 300-500 designed to optimize lift, drag, and stability in flight.
  • The maximum weight of a golf ball is 1.620 ounces (45.93 grams), and its maximum diameter is 1.680 inches (42.67 mm), according to the rules of golf.
  • Golf balls can reach impressive speeds during play. Professional golfers can consistently hit drives that exceed 350 yards with ball speeds approaching 180 miles per hour.
  • The longest hit golf ball by a male in a professional competition was achieved by Mike Austin in 1974. Austin hit a drive that traveled a remarkable 515 yards during the U.S. National Seniors Open Championship in Las Vegas.
  • The longest recorded drive by a professional female golfer in a competition is 406 yards. This remarkable achievement was accomplished by Phillis Meti of New Zealand during the World Long Drive Championship in 2017.
  • The record for the most holes-in-one by a professional golfer is held by Mancil Davis. Davis achieved a total of 51 holes-in-one during his professional career. His impressive feat spanned from 1962 to 1979 and included holes-in-one in various tournaments and exhibition matches. (the most holes in one after a second shot are unknown, but I’m proud to be in this club!!)

~1.2 billion golf balls are made each year!  One of the best, Titleist video 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.
Got it? Good.  :-))))
Have fun!!

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

Betty Who?

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Cakes and cookies and smiles, oh my!!  :))))

When Jackie and I set out to do some cooking, we’re often inspired by a story or post from the internet sent over to us from family and friends – 10 Great Summer Salads, How To Grill Salmon with Lemon, Fun Backyard Appetizers and so on. After looking at all of these I needed to go get a snack!  Every once in a while, we refer to a cookbook… for my younger readers out there, it’s a bound book/binder with recipes organized by food types, sharing ingredients, steps, and different ways to prepare food. Like most of you I’ll guess, we have “inherited” recipes and cookbooks passed down from our elders. One “classic” is our Betty Crocker cookbook – still has the red and white gingham design and image of Betty herself. Before Betty Crocker was synonymous with boxed cake mix and canned frosting, she was a kitchen confidante, a trusted “mom” presence in kitchens across America. She was the “Dear Abby” (another famous voice of reason and help.) of cooking, a woman people could trust with their most frustrating kitchen woes. To this day, in kitchens around the world, chefs turn to their Betty Crocker cook “book” or online for help, ideas and answers.  I did some digging and found fun info and trivia to share – thanks to pbs.org ToriAvey, interestingfacts.com, Wikipedia for the info and lastingredient.com, tasteofhome.com and insanelygoodrecipes.com for the recipes.  Enjoy, and be sure to whip up some kitchen delights for your next meal.

  • Some personalities are born… others are cooked up (couldn’t resist that one!). Betty Crocker isn’t actually a real person. She is the brainchild of an advertising campaign developed by the Washburn-Crosby Company, a flour milling company started in the late 1800’s that eventually became General Mills. Gold Medal Flour, a product of Washburn-Crosby, helped to kick-start Betty’s career. History Here

Betty Crocker thru the years.

  • Betty was born in 1921, when an ad for Gold Medal Flour was placed in the Saturday Evening Post. The ad featured a puzzle of a quaint main street scene. Contestants were encouraged to complete the puzzle and send it in for the prize of a pincushion in the shape of a sack of Gold Medal Flour.
  • The response was overwhelming; around 30,000 completed puzzles flooded the Washburn-Crosby offices. Many of the completed puzzles were accompanied by letters filled with baking questions and concerns, something the Washburn-Crosby Company hadn’t anticipated. Previously, the company’s small advertising department had dealt with customer mail and questions. The department manager, Samuel Gale, and his all-male staff would consult the women of the Gold Medal Home Service staff with customers’ baking and cooking questions.
  • Gale never felt completely comfortable signing his name to this advice, as he suspected that women would rather hear from other women who knew their way around a kitchen. The pile of questions pouring in from the puzzle contest reinforced the need for a female cooking authority, somebody who could gracefully answer any kitchen questions that customers might have. The department’s answer to this issue was to invent a female chief of correspondence, a fictitious woman they named Betty Crocker.
  • The last name, Crocker, came from the recently retired director of Washburn-Crosby, William G. Crocker. Betty was chosen as a first name for its wholesome, cheerful sound. Samuel Gale asked the female employees of Washburn-Crosby to submit what they thought should be used as Betty Crocker’s personal signature. The winning signature was penned by a secretary named Florence Lindeberg. Her Betty Crocker signature was used at the closing of each response to all letters regarding baking, cooking and domestic advice.
  • In 1924, Betty went from signing letters to having a real voice when Washburn-Crosby began airing a cooking radio show, the Betty Crocker Cooking School of the Air, first on Minneapolis radio station WCCO and then nationwide. The first voice of Betty Crocker belonged to a home economist named Marjorie Child Husted, the writer and host of the show. In 1951, Washburn-Crosby put a face to the name and the voice when they hired actress Adelaide Hawley to act as Betty on television. Hawley was the first of many women to play the Betty Crocker role.
  • Among the longest-running radio broadcasts in U.S. history, “Betty Crocker Cooking School of the Air” lasted for 24 years, even overlapping with “Our Nation’s Rations,” a 1945 program Betty Crocker (Husted) hosted at the request of the U.S. Office of War Information (the show was devoted to helping home cooks make the most of rationed foods).
  • The face of Betty Crocker in print ads and on product labels has been depicted by various artists since the 1920s. In 1936, Neysa McMein created the first official portrait of Betty, a composite painting that blended the facial features of the female staff in Washburn-Crosby’s home service department.
  • Since 1955, Betty’s image has been updated seven times. In 1965, she was drawn with a slight resemblance to former First Lady Jackie Kennedy. Despite the periodic changes, she never appeared to age much in fact, a woman’s magazine pointed out that she seemed to remain an ageless 32. For her 75th anniversary in 1996, painter John Stuart Ingle gave her an olive skin tone that could belong to a wide range of ethnicities. Ingle created this version of Betty by digitally morphing photographs of 75 women that General Mills felt embodied the characteristics of Betty Crocker.
  • Betty Crocker’s first namesake grocery item was a soup mix, which became available in 1941. Her famous cake mix appeared on store shelves in 1947, and the bestselling Betty Crocker’s Picture Cook Book was published in 1950. It is still being sold today, millions of copies later, under the title The Betty Crocker Cookbook. In an effort to keep Betty current, she also has a website that features recipes, advice, gifts and more.
  • Today, Betty Crocker groceries are sold on every continent except Antarctica, with over 200+ varieties of products – supported by the all-time best seller “Betty Crocker’s Quick and Easy Cookbook – over 63 million sold!
  • Annual sales of Betty Crocker products today is north of $1.5 billion.  The best-selling item is Chocolate Fudge Icing in a plastic container… oh my, where’s my spoon!!, followed by Devil’s Food Cake (Devil’s food cake originated in the second half of the 19th century. Why? Simply put, it was created in reaction to angel food cake, which had come on the scene in the 1830s. Bakers wanted a dark-colored cake in opposition to the white, airy angel food cakes that were so popular in America at the time – now you know :-).
  • (I never knew that…) Hoping to sell more flour, General Mills — Betty Crocker’s parent company — entered the cake mix industry in 1947. All of the brand’s early mixes included powdered milk and eggs, meaning customers only needed to add water. Cake mix sales doubled between 1947 and 1953, the period when Pillsbury — a future General Mills property — also entered the market. However, sales increased only 5% from 1956 to 1960. To improve on this disappointing data, General Mills sought help from Ernest Dichter, a Vienna-born psychologist, marketing consultant, and author who popularized focus groups. Based on his interviews with housewives, Dichter determined that the women felt guilty and self-indulgent when they relied on these simple cake mixes. He proposed tasking home cooks with providing their own eggs, so they could feel like they’d contributed to the final dish. Thus, Betty Crocker omitted the powdered eggs from their recipes, heralding the change with the slogan, “Add an egg.” and sales figures began to soar once again.

 

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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!!

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

Stormy

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Thunderstorms are an awe inspiring force of nature. Fun to play in, but not much fun to drive in.

Now that we’re “officially” in summer, I get to enjoy watching one of my favorite pastimes – watching thunderstorms.  From my office, I have a panoramic view of beautiful Lake Erie, enjoying sunrises, sunsets, sailboats and lake freighters, and of course rain and thunderstorms. Many times the storms form out over the water and then make their way to land. Darker clouds form, higher winds kick in and fishing boats start making their way to port are just some of the telltale signs a storm is on its way.  One of the best parts is I can watch the storms follow the boulevard going west to east right in front of my office! When the storms roll in, you can feel the cold front just before the rain hits, (love the smell too!) and afterwards a kind of steamy peace with everything soaked as sunshine peaks through the clouds.  And of course, the best part is the lightening shows. I love how they strike, and then scatter across the sky as the thunder hits. Since we are on the lake our local news stations’  have to do a really good job of tracking storms across the region, often alerting us to potential high winds and possible tornadoes.  It makes me appreciate the power of the storms – praying that they don’t knock out the electricity here at KHT (Truly a PIA!).  I did some digging to learn a bit more – enjoy and thanks to YouTube, Facebook and Google for the info.

Storm rolling in

Thunderstorms typically form in environments with high humidity, instability, and an upward motion of air. As the sun heats the Earth’s surface, the warm air rises and cools, leading to the formation of cumulus clouds. If the atmosphere is unstable enough, these clouds continue to grow vertically, eventually developing into cumulonimbus clouds.

A mature thunderstorm consists of multiple regions or layers. The updraft region is where warm air rises rapidly, creating the towering cloud. Within the cloud, water droplets and ice crystals collide, generating electrical charges. The top of the cloud often spreads out in the shape of an anvil, known as the anvil cloud. The downdraft region consists of cool air descending from the cloud, often associated with heavy rain, gusty winds, and occasionally, hail or tornadoes. West of Ohio, in the more open states, superstorms / supercells are a site to see

Lightning is one of the most captivating aspects of thunderstorms. It is caused by the buildup and discharge of electrical energy within a thundercloud. The exact mechanism of lightning generation is not fully understood, but it involves the separation of positive and negative charges within the cloud. When the voltage difference becomes large enough, a channel of ionized air called a stepped leader extends from the cloud toward the ground. This is followed by a return stroke, which is the bright, visible flash of lightning moving back up the stepped leader’s path. Video

A lightning strike begins with a stepped leader. It is an invisible channel of ionized air that extends downward from the cloud toward the ground in a series of steps or stages. The stepped leader propagates in quick, successive bursts, creating a path for the main lightning bolt to follow.  When the stepped leader approaches the ground or a conducting object such as a tree or building, a powerful electrical surge called the return stroke is initiated. The return stroke moves upward along the stepped leader’s path, creating the bright and visible lightning bolt that we see. It is the most luminous part of the lightning strike and travels at a speed of about one-third the speed of light.

Following the initial return stroke, subsequent discharges called dart leaders may occur. Dart leaders are smaller branches of lightning that travel from the ground or a conducting object back up towards the cloud. They often follow the path established by the initial return stroke.

In some cases, particularly with positive lightning strikes, upward leaders may be observed. These leaders initiate from tall structures, such as tall buildings or transmission towers, and extend upward toward the thundercloud. When they connect with the downward stepped leader or main lightning channel, a complete circuit is formed, resulting in a powerful return stroke.

Thunder is the sound produced by the rapid expansion and contraction of air surrounding a lightning bolt. The intense heat from the lightning (up to 30,000 Kelvin) causes the surrounding air to expand explosively, creating a shock wave. The shock wave travels through the atmosphere as sound waves, resulting in the rumbling or cracking noise we hear as thunder.

Thunder is usually heard after the lightning due to the difference in speed between light and sound. The speed of sound in air in thunder is approximately 343 meters per second (1,125 feet per second), so you can estimate the distance to a lightning strike by counting the seconds between seeing the flash and hearing the thunder – every 5 seconds corresponds to roughly 1 mile or 1.6 kilometers. (I love counting to guess how far a strike is).

Thunderstorms although beautiful can be dangerous, so it’s important to stay informed and take precautions. Seek shelter indoors when thunderstorms are in the area and avoid open spaces, tall objects, and bodies of water. Lightning can travel through the ground and metal objects, so it’s essential to avoid contact with them during a storm. If caught outdoors and unable to reach shelter, avoid open fields, hilltops, isolated trees, and bodies of water. Instead, crouch down in a low-lying area.

Remember, thunderstorms are awe-inspiring displays of nature’s power, but they should be observed from a safe distance to ensure personal safety. Hailstorm Footage

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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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