Weather ~ Picture of the Day ~ Paper Towel History ~ Pilgrim Corn Souffle ~ National Pasta Day ~ National Boss's Day

  

Good 43º morning. 

 

 

Yesterday we had less smoke............ and we topped at 91º.

 

 

Picture of the Day....

 

 

 

Interesting about paper towels..........

 

A paper towel is an absorbent, disposable towel made from paper. In Britain, paper towels for kitchen use are also known as kitchen rolls, kitchen paper, or kitchen towels. For home use, paper towels are usually sold in a roll of perforated sheets, but some are sold in stacks of pre-cut and pre-folded layers for use in paper-towel dispensers. Unlike cloth towels, paper towels are disposable and intended to be used only once. Paper towels absorb water because they are loosely woven, which enables water to travel between the fibers, even against gravity (capillary effect). They have similar purposes to conventional towels, such as drying hands, wiping windows and other surfaces, dusting, and cleaning up spills. Paper towel dispensers are commonly used in toilet facilities shared by many people, as they are often considered more hygienic than hot-air hand dryers or shared cloth towels.

 

 

In 1907, the Scott Paper Company of Philadelphia, Pennsylvania, introduced paper tissues to help prevent the spread of colds from cloth towels in restrooms. Popular belief is that this was partly accidental and was the solution to a railroad car full of long paper rolls meant for toilet paper that were unsuitable to cut into such. In 1919, William E. Corbin, Henry Chase, and Harold Titus began experimenting with paper towels in the Research and Development building of the Brown Company in Berlin, New Hampshire. By 1922, Corbin perfected their product and began mass-producing it at the Cascade Mill on the Berlin/Gorham line. This product was called Nibroc Paper Towels (Corbin spelled backwards). In 1931, the Scott Paper Company of Philadelphia, Pennsylvania, introduced their paper towel rolls for kitchens. In 1995, Kimberly-Clark acquired Scott Paper Company.

 

Paper towels are made from either virgin or recycled paper pulp, which is extracted from wood or fiber crops. They are sometimes bleached during the production process to lighten coloration, and may also be decorated with colored images on each square (such as flowers or teddy bears). Resin size is used to improve the wet strength. Paper towels are packed individually and sold as stacks, or are held on a continuous roll, and come in two distinct classes: domestic and institutional. Many companies produce paper towels. Some common brand names are Bounty, Seventh Generation, Scott, and Viva, among many others.

 

Tissue products in North America, including paper towels, are divided into consumer and commercial markets, with household consumer usage accounting for approximately two thirds of total North American consumption. Commercial usage, or otherwise any use outside of the household, accounts for the remaining third of North American consumption. The growth in commercial use of paper towels can be attributed to the migration from folded towels (in public bathrooms, for example) to roll towel dispensers, which reduces the amount of paper towels used by each patron.

 

Within the forest products industry, paper towels are a major part of the "tissue market", second only to toilet paper.

 

Globally, Americans are the highest per capita users of paper towels in the home, at approximately 53 lbs. yearly consumption per capita (combined consumption approximately 7,700,000 long tons; 8,600,000 short tons per year). This is 50% higher than in Europe and nearly 500% higher than in Latin America. By contrast, people in the Middle East tend to prefer reusable cloth towels, and people in Europe tend to prefer reusable cleaning sponges.

 

Paper towels are popular primarily among people who have disposable income, so their use is higher in wealthy countries and low in developing countries.

 

Growing hygiene consciousness during the COVID-19 pandemic led to a boost in paper towel market growth.

 

Paper towels are a global product with rising production and consumption. Being second in tissue consumption only to toilet paper (36% vs. 45% in the U.S.), the proliferation of paper towels, which are mostly non-recyclable, has globally adverse effects on the environment. However, paper towels made from recycled paper do exist, and are sold at many outlets. Some are manufactured from bamboo, which grows faster than trees.

 

Electric hand dryers are an alternative to using paper towels for hand drying. However, paper towels are quicker than hand dryers: after ten seconds, paper towels achieve 90% dryness, while hot air dryers require 40 seconds to achieve a similar dryness. Electric hand dryers may also spread bacteria to hands and clothing.

 

 

From Mr. Food

 

Our Pilgrim Corn Souffle is a nod to the first Thanksgiving! Since this time of year is about being thankful for all our blessings, we figured that should include a timeless recipe we're sure will be devoured faster than any other side on the table. Whether you're a pilgrim or a member of the 21st century, you're gonna love this updated classic.

 

• 2 (15-1/4-ounce) cans whole kernel corn, drained
• 2 (15-ounce) cans creamed corn
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 cup milk
• 4 eggs, beaten

 

1. Preheat oven to 350º. Coat a 2-quart baking dish with cooking spray. In a large bowl, combine all ingredients; mix well. Pour into baking dish.
2.  Bake 75 to 80 minutes, or until center is set. Spoon up the goodness and enjoy.

 

 

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

1814 – London Beer Flood occurs in London, killing nine.

OMG! Click on the name and read. Really interesting!

 

 

1931 – Al Capone convicted of income tax evasion.

 

1941 – German troops execute the male population of the villages Kerdyllia in Serres,Greece.

Too many sick sick leaders in this world who feel it is/was their right to "adjust" populations.

1966 – A fire at a building in New York, New York kills 12 firefighters, the New York City Fire Department's deadliest day until the September 11, 2001 attacks.

1989 – 1989 Loma Prieta earthquake (7.1 on the Richter scale) hits the San Francisco Bay Area and causes 57 deaths directly (and 6 indirectly).

While traveling to my sister Marion's, in Lake Tahoe, my son Brian and I are listening to the World Series ... the earthquake struck, unbeknownst to us, and the radio went off. We thought it was because of a bad reception area. Arrived at my sis's and she was jumping up and down on the deck shouting, "The Bay Bridge has fallen down, the Bay Bridge has fallen down!" Gosh, we both wondered what in the world ... had she been smokin' her socks????? Lordy. So, after that, we sat spellbound in front of the TV for hours watching all the mess in San Francisco unfold. My nephew Andy at Candlestick Park on the upper deck said the whole deck was swinging back and forth. Fortunately it didn't fall. Wow.

And births this date include...

1915 – Arthur Miller, American playwright (d. 2005)

1918 – Rita Hayworth, American actress (d. 1987)

1975>

 

1920 – Montgomery Clift, American actor (d. 1966)

1921 – Tom Poston, American actor and comedian (d. 2007)

1926 – Beverly Garland, American actress (d. 2008)

1938 – Evel Knievel, American motorcycle daredevil (d. 2007)

 

1946 – Bob Seagren, American athlete

1948 – Margot Kidder, Canadian actress (d.2018)

 

   

1948 – George Wendt, American actor

1958 – Alan Jackson, American singer and songwriter

 

 

 

All I know. Nuff said. Have a good Monday. Ciao.

xo Sue Mom Bobo

 

October is National Pasta Month, and October 17 recognizes National Pasta Day.

Pasta lovers celebrate!

 

While we find noodles all over the world, pasta is a type of noodle of traditional Italian cuisine. The first reference dates to 1154 in Sicily and was first attested to in English in 1874. Typically, it is made from an unleavened dough of durum wheat flour. The flour is mixed with water or eggs and formed into sheets or various shapes. It can then be served fresh or dried to be stored for later use.

 

Types of Pasta

Look for pasta in pasta in both savory and dessert dishes. Since it’s so versatile, pasta lends itself to sweet and every other dish on the table. Cooks feature pasta as a main dish, but they also serve up delicious hot and cold side dishes as well. And then, of course, those special desserts we can’t resist making our mouths water.

 

Cooks originally made fresh pasta by hand. However, today, many varieties of fresh pasta are made commercially. Large-scale machines bring choices to our grocers daily. Smaller pasta machines on the market make having the freshest pasta at home even easier.

• Dried and fresh pasta come in several shapes and varieties.
• There are so many kinds of pasta! According to the Encyclopedia of Pasta by Oretta Zanini De Vita, 310 specific kinds of pasta identified by over 1300 names have been documented.
• In Italy, names of specific pasta shapes or types vary with locale.
• Example: Cavatelli is known by 28 different names depending on the region and town.

The size and shape of pasta may determine the best sauce to pair with it. For example, serve linguine with lighter, thinner sauces to avoid breaking the noodles. A similarly shaped noodle, fettuccine, is less delicate. That’s why it carries heavier sauces like alfredo.

 

And today is also............

 

On October 16th, National Boss’s Day, also known as National Boss Day or Bosses Day, recognizes the hardworking boss overseeing the workplace. Employees across the United States show appreciation and thankfulness to their bosses. They remember their boss’s kindness and fairness throughout the year, too. (If the 16th of October falls on a weekend, then this day is celebrated on the closest working day.)

Many leaders carry heavy loads. They oversee many employees and guide their careers, too. While their position holds them responsible for a department, business, or organization and leading it to success, their list of responsibilities is multifaceted.

Some bosses have bosses themselves. Depending on the size of an organization, those bosses also answer to someone else. In fact, everyone has a boss of some kind. If your boss is the owner, they still answer to the taxman, the customers, and their merchants. Keeping a business running smoothly with outstanding employees requires balance. These bosses know how to put their best employees forward and lead with the confidence that we look up to. 

HOW TO OBSERVE NATIONAL BOSS’S DAY

We can celebrate our bosses in numerous ways.

• Give your boss the day off with a game of golf.
• Host a potluck with your boss’s favorite foods.
• Have everyone in the office sign a card of appreciation.
• Invite customers or clients to share memories of your boss.
• Create a timeline of your boss’s accomplishments.

NATIONAL BOSS’S DAY HISTORY

National Boss’s Day, also known as National Boss Day or Bosses Day, is a secular holiday that began in 1958.  Patricia Bays Haroski worked as a secretary for State Farm Insurance Company in Deerfield, Illinois when she registered “National Boss’s Day” with the United States Chamber of Commerce. She selected October 16th because it was her father’s birthday and at the time, he was also her employer! Four years later, in 1962, Illinois Governor, Otto Kerner, backed Haroski’s registration and officially proclaimed Boss’s day. In 1979, Hallmark Cards introduced Boss’s Day cards to their inventory.

Boss FAQ

Q. Who are some famous fictional bosses?
A. Bosses, such as managers, supervisors and owners, come in many forms. Check out these famous fictional bosses:

• Sam Malone – The bartender from the television sitcom Cheers was also the bar’s owner.
• Miranda Bailey – The general surgeon of Grey’s Anatomy allowed no shenanigans on her watch. Though, under her tough exterior, there was also a soft spot for certain interns.
• Mr. Burns – Homer Simpson’s boss was devious, greedy, and full of ulterior motives.
• M – James Bond’s boss and head of MI6 has been played by several actors including most recently Dame Judi Dench.

Q. What movies are about boss/employee relationships?
A. A few movies come to mind that illustrate the boss/employee dynamic.

• The Proposal
• The Devil Wears Prada
• Horrible Bosses
• 9 to 5
• Wall Street
• GodFather

 

Weather ~ 10-16 ~ Picture of the Day ~ A Chef ~ Lone Star Rice ~ Scott Edson ~ National Sports Day

  

Good 40º morning.

 

Yesterday, again, we had smoke from the fire up north... we topped at 97º.

 

 

10-16 in police radio talk is "pick up prisoner".

 

 

 

Picture of the Day ....2009 Me with two Athens policemen. The didn't want their picture taken, but when they found out I had worked for LASD they gave in!!! LOL.

 

 

 

 

Interesting about "chef"........

 

A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.

 

There are different terms that use the word chef in their titles, and deal with specific areas of food preparation. Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants. A chef's standard uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps).

 

 

Various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen.

 

Other names include executive chef, chef manager, head chef, and master chef. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, and so on.^[3] This is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes.

 

In the UK, the title executive chef normally applies to hotels with multi outlets in the same hotel. Other establishments in the UK tend to use the title head chef.

 

The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff, or substituting when the head chef is absent. Also, he or she will fill in for or assist a chef de partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger operations may have more than one.

 

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

 

A commis is a basic chef in larger kitchens who works under a chef de partie to learn the station's or range's responsibilities and operation.This may be a chef who has recently completed formal culinary training or is still undergoing training.

 

Kitchen assistants are of two types, kitchen-hands and stewards/ kitchen porters. Kitchen-hands assist with basic food preparation tasks under the chef's direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad. Stewards/ kitchen porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated.

 

A communard is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff or family meal.^[6]

The escuelerie (from 15th century French and a cognate of the English "scullery"), or the more modern plongeur or dishwasher, is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is "chef de plonge" or "head dishwasher".

^{Education is available from many culinary institutions offering diploma, associate, and bachelor's degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Regardless of the education received, most professional kitchens follow the apprenticeship system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up.}

 

^{The usual formal training period for a chef is two to four years in catering college. They often spend the summer in work placements. In some cases this is modified to 'day-release' courses; a chef will work full-time in a kitchen as an apprentice and then would have allocated days off to attend catering college. These courses can last between one and three years. In the UK, most Chefs are trained in the work place, with most doing a formal NVQ level 2 or 3 in the work place.}

 

^{Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health regulations, they are largely decorative. The chef's neck tie was originally worn on the inside of the jacket to stop sweat running from the face and neck down the body. The jacket is usually white to show off the chef's cleanliness and repel heat, and is double-breasted to prevent serious injuries from burns and scalds. The double breast also serves to conceal stains on the jacket as one side can be rebuttoned over the other, which is common practice.}

 

^{An apron is worn to just below knee-length, also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto it, the apron can be quickly removed to minimize burns and scalds. Shoes and clogs are hard-wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewelry is not allowed apart from wedding bands and religious jewelry. If wound dressings are required they should be blue—an unusual colour for foodstuffs—so that they are noticeable if they fall into food. Facial hair and longer hair are often required to be netted, or trimmed, for food safety. Bandages on the hands are usually covered with nylon gloves. Latex is not typically used for food preparation due to latex allergy.}

 

From Mr. Food

 

We gave this recipe a little Southwestern flair by adding some Texas-inspired ingredients. Our Lone Star Rice is the perfect change-of-pace side dish to go with any of your favorite main dishes, like chicken or steak.

 

• 2 tablespoons vegetable oil
• 1 cup long-grain or whole-grain rice, uncooked
• 2 cloves garlic, minced
• 2 1/2 cups beef broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 (16-ounce) can kidney beans, rinsed and drained
• 1/3 cup mild picante sauce
• 1/4 cup sliced scallion

 

1. In a large saucepan over medium heat, heat oil; sauté rice and garlic until rice is slightly browned.
    
2. Add broth, cumin, and oregano and bring to a boil; reduce heat to low, cover, and simmer 20 minutes. Stir in beans and remove from heat.
    
3. Let stand, covered, until liquid is absorbed, about 5 minutes. Stir in picante sauce and scallions and serve.
   
   

 

***If you prefer, instead of the kidney beans you can use pinto or black beans, or even black-eyed peas.

 

 

Special birthday today, one of "our kids" from way back when Jerry worked at Temple Station, Scott Edson (LASD ret). HAPPY BIRTHDAY SCOTTIE WADDIE DO DA!

 

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

1923 – The Walt Disney Company is founded by Walt Disney and his brother, Roy Disney.

1962 – Cuban Missile Crisis between the United States, and Cuba and the USSR, begins.

2006 – Hawaii Earthquake: A magnitude 6.7 earthquake rocks Hawaii, causing property damage, injuries, landslides, power outages, and the closure of Honolulu International Airport.

 

And births this date include....

1535 – Niwa Nagahide, Japanese warlord (d. 1585)

....Hmmm... thought he made seat covers!

1758 – Noah Webster, American lexicographer (d. 1843)

...our dictionary hero!

 

1885 – Alfred Braunschweiger, German diver and Olympic medalist.  (d. 1952)

... you mean he didn't make liver sausage???

 

 

 

1946 – Suzanne Somers, American actress

1958 – Tim Robbins, American actor, director, and writer.

 

 

 

All I know. Nuff said. Have a good Sunday. Ciao.

xo Sue Mom Bobo

October is prime time for National Sports Day. That’s why on October 16th, the fans, families, and athletes of all the sports converge to celebrate their favorite athletic events. All disciplines of a sport take the field, from the youngest to the seasoned professional.

While golfers hit the links to get at least nine more holes before the snow flies, hoopsters gear up for the season ahead. The puck hits center ice early in October, while baseball aims for the bleachers and clears the bases.

Football is heating up with tackles, kicks, and offsides. Don’t forget, volleyball digs midseason, too. Runners in most of the country love October. Events like 5k, half, and full marathons throughout the nation feature opportunities to enjoy the fall weather and beautifully changing landscapes. In the Western Hemisphere, families gather to watch soccer’s final kickoff. The intensity builds, and every game ends with memories of wicked kicks or the goalie’s best save.

From a young age, family road trips took many to cheer on siblings in a variety of sports. We hauled our gear from place to place, and the team knew the season was drawing to a close when the duffle bags began to smell.

Gather your friends to enjoy watching your favorite team. Get out and play, too. No matter your skill level, relishing the challenge and physical activity will be worth it.  

With all sports, practice is vital. However, time touching the ball under the pressure of competition makes players excel. With the support of great coaches working their magic, these young novices mature into confident players. How exciting to watch their confidence grow.

The Registrar at National Day Calendar® proclaimed National Sports Day in 2019 to be observed on October 16th, annually.

 

Q. What is the most popular sport in the world?
A. With over 3.5 billion fans worldwide, soccer clearly harnesses the favored sport status. FIFA estimates 265 million play the sport. The sport’s top tournament lasts a month-long every four years and captures an audience of 517 million viewers. In 2018, over 3 million fans attended the tournament, not to mention the billions who watched or listened around the world.

Q. What is the world’s oldest sport?
A. Wrestling earns the title for oldest competitive sport. Evidence of the sport dates back 15,000 years.

Q. What is the oldest team sport?
A. Ulama is not only the oldest team sport, but it is also the oldest known sport to use a ball. The game developed around 3,500 years ago in Central and Southern America.