Chester Carlson developed the first electrophotographic image in his
lab in Astoris, Queens, in New York City on October 22, 1938.
Used Car Day
Stolen from MajieColor Day
1st Streamlined Pullman Train Used in 1934
The Super Chief was one of the named passenger trains and the flagship of the Atchison, Topeka and Santa Fe Railway. It was often referred to as “The Train of the Stars” because of the many celebrities who traveled on the streamliner between Chicago, Illinois and Los Angeles, California.
The train was also one of America’s “boat trains” — connecting Hollywood with New York City and the trans-Atlantic steamship liners such as the NORMANDIE, QUEEN MARY, QUEEN ELIZABETH, UNITED STATES, AMERICA… from New York to Europe in the 30s, 40s and 50s. Through Pullman cars operated from Los Angeles to New York via Chicago on the Santa Fe and New York Central deluxe all-Pullman trains. Services included barbers, maids, train secretaries and Fred Harvey dining service on the Super Chief.
Eat A Pretzel Day
Chocolate Pretzel Yummies Recipe
Ingredients:
- 2 cups walnuts (8 oz.)
- 1 cup peanut butter flavored chips
- 1 cup milk chocolate chips
- 1/2 cup light colored corn syrup
- 1/2 cup butter
- 2/3 cup sweetened condensed milk
- 1 cup brown sugar, packed
- 1/2 teaspoon vanilla
- 25 pretzel rods
Directions:
In a food processor, combine walnuts, peanut butter pieces, and milk chocolate pieces. Cover and process until mixture is coarsely chopped. If a food processor is not available, coarsely chop ingredients separately with a knife, then combine.
In a small heavy saucepan, combine brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low.
Clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly, until mixture reaches 236º F (approximately 10 minutes). Adjust heat as necessary to maintain a steady boil.
Remove saucepan from heat, stir in vanilla. Cool 15 to 30 minutes or until slightly thickened. The mixture is easier to work with when it has completely cooled.
Dip each pretzel into caramel mixture, covering about 2/3 of the rod. Let caramel drip off slightly. Spoon or roll some of the chopped mixture onto the caramel on the pretzel, pressing crumbs lightly with the back of spoon or your fingers.
Let stand on nonstick foil until caramel is set. Store in an airtight container between layers of wax paper in the refrigerator up to 4 days or freeze up to 1 month. Makes 25 pretzel rods or 13 whole Bavarian pretzels.
