When it gets too hot outside, make like Mako the Husky dog and climb into the ice machine to cool down. Chill out, the machine's owners now use ice from the fridge instead:
A few weeks after the original video was shot, Mako's human companions caught this footage of him getting into the ice machine:
Thanks, Steve! Read the rest
Designer Andrew Greenbaum of Venice Beach, California has created a two-piece pink coffin-shaped pool float which people are dying for him to make available for sale.
Had the idea to start this project almost three years ago... I found someone who could make me a sample recently and pulled the trigger. Super hilarious project. Truth be told thou, we about $15,000 short from being able to sell this to ya’ll. Let us know if you think a kickstarter would be a cool idea or if you have a rich daddy who wanna invest...
I contacted Andrew and he told me that this Kickstarter will launch on Monday.
when it’s summer but you have depression pic.twitter.com/bmQUGqUBa4
— KT 🌱 (@kxthleen) July 4, 2018
The oldest ingredient in the s’more’s holy trinity is the marshmallow, a sweet that gets its name from a plant called, appropriately enough, the marsh mallow. Marsh mallow, or Althea officinalis, is a plant indigenous to Eurasia and Northern Africa. For thousands of years, the root sap was boiled, strained and sweetened to cure sore throats or simply be eaten as a treat.
The white and puffy modern marshmallow looks much like its ancient ancestor. But for hundreds of years, creation of marshmallows was very time-consuming. Each marshmallow had to be manually poured and molded, and they were a treat that only the wealthy could afford. By the mid-19th century, the process had become mechanized and machines could make them so cheaply that they were included in most penny candy selections.
"Let Us Tell You S’more About America’s Favorite Campfire Treat" (Smithsonian)
image: Kevin Smith/Flickr Read the rest
"101 degrees in the shade..."
It's been hot in the Bay Area and I was joking with a friend that we should take the "Nestea Plunge." They had no idea what I was talking about which surprised me, given the iconic ad campaign ran from the 1970s through the 1990s (and came back in 2014).
I grew up on Cape Cod, so we didn't have a pool, we just went to the beach when it was hot. For hours, my friends and I would put our arms out and fall backwards into the Atlantic, trying to reenact the Plunge we saw on TV. It was like an in-water trust fall with only the waves to catch you.
Cripes, you all remember it, don't you? Surely it's just an anomaly that my friend didn't know about it.
"Temperature was up around 103..."
"The temperature was up around 111..."
"Come on, taste the taste of wetness..."
Even legendary groupie Pamela Des Barres took the Nestea Plunge
They're *still* taking the Plunge in the Philippines Read the rest
On June 20, the U.S. Postal Service will roll out Frozen Treats, the first ever scratch-and-sniff stamps. Artist Margaret Berg of Santa Monica, California created the watercolored illustrations of ice pops featured on these special First-Class Mail Forever postage stamps.
The stamps feature illustrations of frosty, colorful, icy pops on a stick. Today, Americans love cool, refreshing ice pops on a hot summer day. The tasty, sweet confections come in a variety of shapes and flavors. Ice pops are made by large manufacturers, home cooks and artisanal shops. In recent years, frozen treats containing fresh fruit such as kiwi, watermelon, blueberries, oranges and strawberries have become more common. In addition, flavors such as chocolate, root beer and cola are also popular. Some frozen treats even have two sticks, making them perfect for sharing.
The stamps are available for pre-order now. Read the rest
You put the cream in one shallow pan, and stick that in another one that's been filled with ice and water to make an icebath, fire up the smoker and let it sit for about 90 minutes. Read the rest
No big deal. Read the rest
“Don't worry, the ice cream was provided specifically for the dogs.” Read the rest
The state of Tennessee extended its "Good Samaritan law" this month, allowing people to smash a car window to save a dog from dying in a hot car.
“If you act reasonably, as any reasonable person would respond, you will not be at fault to save a life," says Nashville Fire Department Chief of Staff Mike Franklin. "You will not be at any fault to save a life and/or animals."
Apparently, acting "reasonably" includes first searching the for car's owner and calling police. I don't think I'd waste the time.
According to the Humane Society, "On an 85-degree day, for example, the temperature inside a car with the windows opened slightly can reach 102 degrees within 10 minutes. After 30 minutes, the temperature will reach 120 degrees. Your pet may suffer irreversible organ damage or die."
"It’s Now Legal to Break Into Cars to Save Dogs in Tennessee" (TIME)
(photo by Nate Christenson) Read the rest
My wife (and kids) are big fans of the classic Slip 'N Slide on a summer day. The New York Times Magazine has the history of its invention which involved belly-flopping on a concrete driveway.
Like any concerned father with ready access to rugged, waterproof synthetic fabrics at work, Robert Carrier took home a 50-foot roll of beige Naugahyde in hopes of persuading his son to splash down on something safer. He unfurled it in the yard, hosed it down and watched as every kid in the neighborhood showed up and stayed to slide for hours.
Realizing he had a hit on his hands, Carrier used his sewing skills to refine his product. “He stitched a long tube along one side, sewn shut at one end, with spaces between the stitching so that when you attached the hose, the water pressure would build up and water would squirt out those openings and lubricate the surface of the material,” (explains Tim Walsh, author of "Timeless Toys: Classic Toys and the Playmakers Who Created Them.")
(Thanks, Tanya Schevitz!) Read the rest
The sun's finally out in London, so it's time to repost last summer's cheap, easy, no-mess cold-brew coffee technique. This is the best cup of coffee you're likely to drink this summer. Read the rest
We don't actually understand why bikes stay upright as they move, writes physicist Michael Brooks at The New Statesman. A 2011 paper, published in the journal Science, poked big holes in the old theories about gyroscopic effects, and nobody has come along with anything to fill them yet. Read the rest
Last week, Dean told you about the lake at the North Pole, a pool of melted ice captured on camera by the North Pole Environmental Observatory webcams.
At Climate Central, Andrew Freedman provides some really fascinating context that illustrates the changing nature of, well, nature ... and draws a big, heavy underline on how difficult it can be to make assumptions about what is and what isn't an effect of climate change. Arctic sea ice is melting in concert with rising global average temperatures, but (contrary to the knee-jerk assumption I made about this story) the lake at the North Pole may or may not have anything to do with that. In fact, little pools have been forming at the North Pole in summer for as long as we've been paying attention. They don't actually represent the total melting of ice, but rather a layer of slushy water that forms on top of solidly frozen ice — usually, you could wade out through them and never get more than waist-deep.
What's more, the picture above wasn't taken at the North Pole. That's because the North Pole Elemental Observatory — which sits on mobile ice — has moved far from the actual North Pole since its launch. So, there probably is a lake (more of a pond, really) at the North Pole, but it might not be caused by climate change. While this lake, which isn't at the North Pole, could well be part of the melting sea ice that climate change does cause. Read the rest
If you seem to be the target of bloodsucking attention, there are two biological systems you can blame — your microbial flora, and/or your immune system. Your particular mix of skin bacteria play a big role in determining how well mosquitoes can smell you (and whether you smell delicious). Meanwhile, your immune system controls your allergic response — or lack thereof — to mosquito bites. If you never get red welts to go with the biting, it's easy to think that you're not getting bitten as often as someone who does. Read the rest
