A brush hog or "bush hog" is a type of rotary mower. Typically these mowers attach to the back of a farm tractor using the three-point hitch and are driven via the power take-off (PTO). It has blades that are not rigidly attached to the drive like a lawnmower blade, but are on hinges so if the blade hits a rock or stump, it bounces backward and inward, and then centrifugal force makes it go outwards again.
The rotary blades are not sharpened in the same way as a conventional mower blade. They are usually quite dull so they whack through dense plant growth, whereas a sharp blade often gets stuck or slowed. The blades are very heavy, up to an inch thick, so the centrifugal force pulling out is stronger than the forces of the vegetation bouncing in. They are made of heat treated high carbon steel that can withstand strikes with hard objects such as rocks and stones.
... shared by my NY friend Vivia....
The current U.S. ingredients of a Tootsie Roll are: sugar, corn syrup, palm oil, condensed skim milk, cocoa, whey, soy lecithin, and artificial and natural flavors.
In 2009, Tootsie Rolls became certified kosher by the Orthodox Union.
In addition to the traditional cocoa-flavored Tootsie Roll, several additional flavors have been introduced. Known as Tootsie Fruit Chews, flavors include cherry, orange, vanilla, lemon, and lime. These varieties are wrapped in red, orange, blue, yellow and green wrappers, respectively.
Tootsie Frooties come in numerous different fruit flavors, including red strawberry, blue raspberry, grape, green apple, banana-berry, smooth cherry, fruit punch, pink lemonade, root beer, cranberry, blueberry, watermelon, and the newest, mango.
Looking for a fresh and colorful way to stand out at the big summer potluck? Our Chilled Stacked Salad is an easy, make-ahead, layered salad that is perfect for fun-in-the-sun entertaining. The crisp ingredients and creamy textures layered on top of each other create a dance of flavor you'll want to be a part of. Basically, we know that once you start stacking, you'll never want to stop!
- 2 cups mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 head romaine or iceberg lettuce, chopped
- 2 red bell peppers, finely chopped
- 1 red onion, finely chopped
- 1 (9-ounce) package frozen corn, thawed and drained
- 3 stalks celery, finely chopped
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 1 (3-ounce) container real bacon bits
- In a medium bowl, combine mayonnaise, sour cream, garlic powder, salt, and black pepper; mix well.
- In a large glass bowl (see Note), layer half the lettuce, then half the bell pepper, onion, corn, celery, mayonnaise mixture, and cheese. Repeat layers once more, then top with bacon bits.
- Cover and chill at least 1 hour before serving. Toss just before serving.
1909 – Margaret Sullavan, American actress (d. 1960)
1921 – Harry Carey, Jr., American actor (d.2012)
If the mouthwatering aromas wafting down the street haven’t told you, we will; May 16th is National Barbecue Day!
The purist in the world of barbecue either uses charcoal, wood, or gas and slow cooks the protein over indirect heat. While the type of protein and seasonings vary, each part of the country specializes in their own flavors and sauces.
For example, more tangy BBQ with a vinegar base can be found in North Carolina. South Carolina leans toward a sweeter sauce. The sauce can be applied thick or thin, giving it more of a glaze. Turn up the heat by adding spices and peppers. Smoking meat is another way to add flavor and tenderness, too.
Unique ingredients come from ketchup, mustard and Worcestershire, brown sugar, soy, and molasses. But you never know what combination of spices a barbecue master has in his or her repertoire. They’ve spent years perfecting their trade.
Pork is the original barbecue meat, but beef, chicken, lamb, and other proteins find their way into barbecue. If you think it’s just about the meat, you’d be wrong. The sides are just as important when it comes to good barbecue. An ideal coleslaw will pair well with a shredded bbq pork and make the perfect sandwich. The macaroni and cheese, potatoes and bbq baked beans – these are all staples of barbecue flavors.
HOW TO OBSERVE
Visit your favorite bbq restaurant. The best places have a line and sell out early. Or, plan ahead and make your one bbq.
National Mimosa Day on May 16th celebrates the beverage of brunches! This simple cocktail offers a refreshing toast-worthy drink at celebrations of all kinds. Made with orange juice and sparkling wine, mimosas also add a bright punch of flavor the day after a celebration.
No matter the celebration, mimosas are served up in tall champagne glasses. They turn basic buffets and summer brunches into a festive occasion. You also don’t have to break the bank to make them. Fill the glasses half full with your favorite sparkling wine (it doesn’t have to be expensive champagne) and top it off with chilled orange juice. Garnish with an orange slice, and you’re all set.
Overnight guests will be delighted when you greet them with mimosas and an egg bake you prepared the night before. Or perhaps you’ll heat up the waffle maker. Whatever you serve, the morning will be a hit.
HOW TO OBSERVE
Mix up a couple of mimosas to go with brunch or a late breakfast. Learn to make them for baby showers, wedding showers, or other special occasions. It’s an excellent day for practicing toasts for those big occasions, too.
NATIONAL MIMOSA DAY
Jace Shoemaker Galloway, the Queen of Holidays, created National Mimosa Day.
