National Waffle Day on August 24th commemorates the anniversary of the first waffle iron patent issued. Celebrate by savoring your favorite kind of waffle!
On August 24, 1869, Cornelius Swarthout of Troy, New York received his patent for the waffle iron. While waffles existed long before then, the invention made waffles more readily available.
Eaten throughout the world, a waffle is a leavened batter or dough. When cooked between two patterned plates, the dough bakes in the waffle’s characteristic uniform impressed surface. Waffles also come in many forms. Depending on the type of batter or iron used, the resulting waffle varies by consistency, size, shape, and flavor.
Waffle irons and waffles originated around the 14th century. An anonymous husband penned the first known waffle recipe as a set of instructions for his wife. According to the manuscript, Le Ménagier de Paris, each of the four recipes began:
Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease.
Enjoy your favorite waffle recipes. Or visit a local restaurant for some fresh served waffles. Restaurants across the country specialize in waffles, crafting delicious combinations for every meal of the day. No matter your preference, there’s a waffle for you!
Invite friends over for a waffle making party. Set up a buffet with fresh fruit, syrups, and nuts. Ask them to bring their best ingredients and get tasting! You never know what you’ll discover. Make it breakfast, brunch, snack or dessert, waffles are very versitile.
On August 18th, National Fajita Day recognizes the sizzling deliciousness of the savory Tex-Mex flavor found in fajitas.
In the early 1930s, Mexican vaqueros in Southwest Texas developed what we’ve grown to love all over the United States. Using throwaway cuts of beef, they developed the fajita. However, it wasn’t long before they became a staple in the region. These cowboys cooked the steak over an open fire or grill. Once cooked, they served it with flour or corn tortillas. In later years, fresh Pico de gallo, guacamole, and southwestern spices elevated the fajita. Soon the convenient meal for hardworking cowboys made an introduction to new audiences. The fajita became a destination food in the culinary world.
As their popularity grew, fajitas added a colorful flair to Tex-Mex menus. Sizzling platters full of bright peppers, onions, and a mouthwatering aroma delighted patrons. Menu choices beyond tender steak also broadened the fajita spectrum. Sweet shrimp, lean chicken, or pork with freshly made tortillas arrived at tables with fanfare. By the 1980s, most Mexican restaurants in the United States served fajitas. In the modern culinary kitchen, lime, cilantro and a plethora of vegetables find their way into a fajita, too. Add to that the perfect seasonings and mouths really begin to water!
Another flavor boost comes from grilling with mesquite. It adds a smoky flavor and bacon adds crunch. Of course, who could forget the cheese? With their festive presentations, fajitas continue to be enjoyed today. The fajita has come a long way from skirt steak trimmings!
On The Border Mexican Grill & Cantina is the world’s largest Mexican casual dining brand. They offer an extensive menu of great-tasting, classic, and contemporary Mexican food. When you visit, enjoy sizzling mesquite-grilled fajitas, and Margaritas as big and bold as the border itself. On The Border is owned by Border Holdings, LLC, with more than 150 restaurants in 34 states, Puerto Rico, Asia, and the Middle East. Follow and like On The Border on Facebook at www.facebook.com/OnTheBorderMexicanGrillandCantina and @ontheborder on Twitter. For more information, visit www.ontheborder.com.
While you’re celebrating the day, invite a friend to join you for these flavorful entrees! Whether you prefer shrimp, steak or chicken, there’s a fajita for you. Pick your favorite from all the amazing flavors, and don’t forget to use #NationalFajitaDay to share on social media.
National Camping Month in June is an excellent time to pack up your gear and experience nature.
Whether you like roughing it or prefer to have a few modern conveniences when heading out to the trail, it’s important to keep a few things in mind.
1. Make sure you have plenty of freshwater or a freshwater source. 2. Take a first aid kit and that it is stocked. 3. Pack waterproof matches. 4. Take non-perishable food such as granola bars, jerky, peanut butter, chocolate bars, and dried fruits, especially if you are not taking a cooler. 5. Pack fruits, vegetables, and meats separately and keep chilled in a cooler. 6. Include sunblock, even for cloudy days. 7. Rain gear, jackets, and blankets are necessary for cooler weather.
Around the country, there are a variety of campsites available. The more modern campsite includes showers and recreational facilities. These often include water hookups and parking pads for RVs and campers and cabins to rent as well as more primitive sites with no electrical hookups designed for tent usage. Other parks only allow primitive camping and require everything you pack into the park to be packed out. So, seriously consider your needs if you are hiking into the park for your stay. These are not for the glampers.
HOW TO OBSERVE #NationalCampingMonth
Gather family and friends, don’t forget the s’mores supply and go camping! Nature is calling and there are so many ways to enjoy a weekend or even more camping. Use #NationalCampingMonth to show us how you camp.
January 29th is a great day to enjoy a corn chip topped with salsa or a little cheese. It is National Corn Chip Day.
The corn chip or friotes are not to be confused with the tortilla chip. Both are made from cornmeal which is baked or fried in oil.
Differing steps for processing the corn separate the tortilla from the corn chip. The corn for a tortilla chip is soaked in a lime-water solution that breaks down the hulls. This process creates a crisper, milder chip. A corn chip is sturdier with a stronger corn flavor. Both were popular snacks originating in Mexico.
There are two men credited with patenting and marketing the corn chip in the United States. First, Isador J. Filler often ate a tostada (a hard corn tortilla with toppings) while traveling in San Antonio, Texas as a salesman. He struck on the idea of making them in rectangles and marketing them as a chip. In 1932 he patented his concept.
Around the same time, Elmer Doolin was also traveling in San Antonio and was enjoying friotes. According to the story, he paid $100 for the recipe. Experimenting in his home until he created the ideal chip, Doolin then started selling them from the back of his Model T Ford. When he began mass producing them under the name of Frito Corn Chips, they were a hit.
In 1945, Doolin came to an agreement with Herman Lay (of potato chip fame) to distribute Doolin’s Fritos across the country. The two companies merged in 1959 after Doolin’s death.
Mississippi Mud Pie is a very delicious dessert pie that is made by using gooey chocolate. As the name suggests, this dessert originated in Mississippi, a popular state of United States. This complete chocolate-based dessert contains flaky chocolate on the top and thick chocolate sauce in the middle. Usually served with plain chilled ice cream, this pie is widely appreciated all across the globe for the rich use of chocolate.
While Mississippi mud pie was originally associated with Southern United States cuisine, the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving.
Some think Mississippi mud pie is a 1970s reincarnation of Mississippi mud cake, which appeared in the World War II era. Thrifty women on the homefront might have developed the mud cake recipe in their search for ways to make desserts with cheap ingredients already available in their scanty wartime pantries.
The name Mississippi mud pie, derives from the pie’s appearance, which could remind casual observers of Mississippi River mud. Out of the oven, this dense chocolate dessert looks like Mississippi River clay that the sun has parched, crusted, and cracked.Its earliest known reference in print is dated 1975.
Celebrate Mississippi Mud Pie by sharing one with family and friends. Have a taste test to see which is your favorite. Use #MississippiMudPie to post your favorite choices on social media. Here are a few recipes to try:
