Weather ~ Picture of the Day ~ Mailmen ~ Crispy Bruschetta ~ National Lager Day

  

Good 35º morning. 

 

Yesterday we topped at 47º.

 

 

Picture of the Day.....oops!😀 Now what?

 

 

 

Interesting about mailmen.........

A mail carrier, also referred to as a mailman, mailwoman, postal carrier, postman, postwoman, postperson, letter carrier (in American English), or colloquially postie (in Australia, Canada, New Zealand, and the United Kingdom), is an employee of a post office or postal service who delivers mail and parcel post to residences and businesses. The term "mail carrier" came to be used as a gender-neutral substitute for "mailman" soon after women began performing the job. In the Royal Mail, the official name changed from "letter carrier" to "postman" in 1883, and "postwoman" has also been used for many years.

 

United States

In the United States, there are three types of mail carriers: City Letter Carriers, who are represented by the National Association of Letter Carriers; Rural Carriers, who are represented by the National Rural Letter Carriers' Association; and Highway Contract Route carriers, who are independent contractors. While union membership is voluntary, city carriers are organized nearly 93 percent nationally.

 

Letter carriers are paid hourly with the potential for overtime. Letter carriers are also subject to "pivoting" on a daily basis. When a carrier's assigned route will take less than 8 hours to complete, management may "pivot" the said carrier to work on another route to fill that carrier up to 8 hours. It is a tool that postal management uses to redistribute and eliminate overtime costs, based on consultation with the carrier about his/her estimated workload for the day and mail volume projections from the DOIS (Delivery Operations Information System) computer program. Routes are adjusted and/or eliminated based on information (length, time, and overall workload) also controlled by this program, consultations with the carrier assigned to the route, and a current PS Form 3999 (street observation by a postal supervisor to determine accurate times spent on actual delivery of mail).

 

Carriers who walk generally also drive postal vehicles to their routes, park at a specified location, and carry one "loop" of mail, up one side of the street and back down the other side, until they are back to their vehicle. This method of delivery is referred to as "park and loop". Letter carriers may also accommodate alternate delivery points if "extreme physical hardship" is confirmed. In cases where mail carriers do not have assigned vehicles, they may also get undelivered mail from relay boxes placed along their routes.

 

Rural carriers typically work routes that have a lower density and higher mileage than those of letter carriers. They all work mounted routes, leaving their vehicles only to deliver to group mailboxes or to deliver an article that must be taken to a customer's door. However, now that former rural areas are being urbanized, their routes are growing very similar to mounted "city routes." Rural carriers often use their own vehicles and are not required to wear a uniform. Because of urbanization around cities and because rural carriers deliver mail at less cost to the Postal Service, the rural carrier craft is the only craft in the Postal Service that is growing. Highway Contract Route carriers work routes that were established with a density of less than one customer per mile driven (some later become denser and can then be converted to rural delivery). They are only mounted routes, and all HCR carriers use their own vehicle. These routes are typically found in outlying areas, or around very small communities.

 

If you want to read more, go here: https://en.wikipedia.org/wiki/Mail_carrier

 

 

From Mr. Food

 

Ever wonder how most restaurants get their garlic bread to stay so crispy? It's easy! Before toasting it, they spread each piece of bread with a mixture of olive oil and garlic. It's their little secret for that trendy, flavorful, Crispy Bruschetta.

 

• 3/4 cup olive oil, divided
• 1 1/2 teaspoons garlic powder, divided
• 1 (16-ounce) loaf Italian or French bread, cut into 1-inch slices
• 10 plum tomatoes, chopped
• 1/4 cup chopped fresh basil
• 1/2 small red onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

 

1. Preheat oven to 400º. In a small bowl, combine 1/4 cup olive oil and 1/2 teaspoon garlic powder; mix well and brush over bread slices. Place on a baking sheet and bake 8 to 10 minutes, or until golden on both sides.
    
2. In a large bowl, combine remaining 1/2 cup olive oil and 1 teaspoon garlic powder, and the remaining ingredients; mix well. Spoon over toasted bread slices, and serve.

 

****By baking this in a really hot oven, the bread gets crispy on the outside and stays tender on the inside

 

 

Historically this date..........

 

1817 – Mississippi becomes the 20th U.S. state.

 

1965 – The Grateful Dead's first concert performance under this new name.

And births this date include...

1914 – Dorothy Lamour, American actress (d. 1996)

 

 

 

1928 – Dan Blocker, American actor (d. 1972)

 

 

1941 – Tommy Kirk, American actor (d.2021)

Strange life!

 

 

 

 

1941 – Tommy Rettig, American actor (d. 1996)

 

 

 

 

 

1952 – Susan Dey, American actress

 

                            

 

1964 – Bobby Flay, American chef and restaurateur

 

That's all I know. Nuff said. Have a good Sunday. Ciao.

xo Sue Mom Bobo

 

National Lager Day on December 10th raises a glass to the third most popular beverage after water and tea. While lager is typically characterized as a light, summer beer we believe that every season deserves to be celebrated with a few of your favorite things.

Lagers are distinguished from other beers by using a cold-conditioning process. The types of yeast used are referred to as “bottom-fermenting” yeast or yeast that can develop at colder temperatures. Before the advent of refrigeration, brewers perfected this process in cellars dug into the ground and filled with ice. Those who taste the delicious results described the lager as “crisp” and “refreshing.” It is no wonder that this method caught on and produced a wide variety of brews synonymous with regional and national brands.

With so many choices from pale, amber or dark, not to mention the many craft varieties there is are endless possibilities for your enjoyment. So, grab some friends and celebrate this midwinter season with the taste of Summer.

HOW TO OBSERVE

Order a flight and discover a variety of delicious lagers. Invite friends to join you. Learn about the brewing process, too. Tour a brewery or find out more from a brew master.