Random Facts Friday: December 16, 2011

We are heading in to the last weekend before Christmas.
Taking off any days next week?
Hope you have a good holiday!
Here are some random facts when you need to catch your breath and relax...

1. I live in Ohio and was happy to find out that John Heisman who coached football in the late 1800's and early 1900's, got his start in college football at Oberlin College in Ohio. The Heisman Trophy is named after him.

2. The winter solstice can occur between December 20 and 23rd. The last December 23 solstice occurred in 1903 and will not occur again until the year 2303. A December 20 solstice has occurred very rarely, with the next one occurring in the year 2080.

3. The seasons do not have the same amount of days because of the earth's elliptical orbit. Spring lasts 92.8 days, Summer is 93.6 days long, Fall is around for 89.8 days, and Winter is with us for 89.0 days.

4. Christmas Eve, 1907, has the first telecast over a wireless radio. Reginald Fessenden began reciting: “And it came to pass in those days, that there went out a decree from Caesar Augustus, that all the world should be taxed…” After reading the Christmas story, he picked up his violin and played “O Holy Night”, the first song ever played over the radio.

5. Caramel Corn. Can you not think of anything better around the holidays? I got this from Allrecipes.com and the submitter said they got the recipe from an Amish family. They give the Caramel Corn as a gift around Christmas time to friends and neighbors.

• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (optional)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.