Brooks Plumbing Co. Blog: Posts Tagged ‘Holiday’

Thanksgiving, 2013: The Presidential Turkey Pardon

Monday, November 25th, 2013

Thanksgiving began in 1621, but didn’t become a national holiday until 1863, when Abraham Lincoln declared it in hopes of bringing a divided nation together. We have many Thanksgiving traditions in this country, from turkey at the meal to the annual Cowboys and Lions games on television. But one of the most beloved is the annual Presidential turkey pardon, in which the U.S. President “pardons” a turkey to life in a petting zoo rather than ending up as someone’s main course. As we celebrate this Thanksgiving, we thought you’d like to know a little more about the history of this fascinating tradition.

Farmers have sent turkeys to the White House as far back as the 1800s, hoping to have the honor of providing the President’s annual meal. There have been scattered stories of individual turkeys being “pardoned” throughout that time, including one in which President Lincoln’s son Tad successfully convinced the president to spare a bird intended for the family’s Christmas dinner.

Starting in 1947, the National Turkey Federation became the official supplier of the President’s Thanksgiving birds. The White House arranged for an annual photo op that year with the President receiving the turkey in the Rose Garden. Sadly, there was no pardon as yet; those birds all ended up on the Presidential table.

The push for an official pardon picked up steam in 1963, when President Kennedy ask that the bird be spared just a few days before his assassination. President Nixon opted to send each of the birds he received to a nearby petting zoo after the photo op, though there was no formal pardon attached.

But it wasn’t until 1989 that the pardon became official. On November 14 of that year, President George H. W. Bush made the announcement, and sent the bird to a Virginia game preserve to live the rest of its life out in cranberry-and-stuffing-free bliss. Since then, every President has held an annual pardoning ceremony, with the lucky turkey spared the axe and sent off to live in peace. Since 2005, the pardoned birds have gone to Disneyland in Anaheim, California where they have lived as part of a petting zoo exhibit in Frontierland.

No matter what traditions you enjoy this holiday, or who you enjoy them with, all of us here wish you a peaceful and happy Thanksgiving weekend

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Happy Martin Luther King Day from Your Olympia, WA Area Plumbers!

Monday, January 16th, 2012

Happy Martin Luther King Day! Many people consider this day a call to service, and there are so different many ways you can help your community, from lending a hand to a neighbor to donating food. Take a moment to think about how you make a difference in someone’s life today; even a small act of kindness can have a big effect. Help us make our community a better place!

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Happy New Year’s Eve from Your Olympia Area Plumber!

Saturday, December 31st, 2011

Everyone here wishes you a Happy New Year! New Year’s is one of the best times to reflect on all the good things that have happened this year and make plans for the next. We hope that you are able to achieve all of your resolutions! If one of your resolutions is to take better are of your house, remember that annual maintenance of your plumbing system will keep it running as effectively as possible and cut down on emergency repairs. And here is some New Year’s trivia to start your day: the first Time Square New Year’s Eve ball was dropped in 1907 after fireworks were banned in New York City. Today’s ball weighs nearly 12 thousand pounds and is 12 feet in diameter!

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Happy Holidays from Your Olympia Plumber!

Wednesday, December 21st, 2011

Everyone at Brooks Plumbing Co. wishes you a very Happy Holiday! We hope you enjoy this time with friends, family and loved ones. Stay safe and warm this season! Also remember that whether its you water heater or your plumbing system, regular maintenance will keep your equipment working and cut down on repairs.

The holidays are a time to celebrate, and one of the best things about them is the great food. Here is a little treat we found that will make any day even better:

Gingersnap Cookies

“This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.”

INGREDIENTS:

2 cups sifted all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup shortening

1 cup white sugar

1 egg

1/4 cup dark molasses

1/3 cup cinnamon sugar

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

For more details, visit allrecipes.com

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Happy Thanksgiving!

Thursday, November 24th, 2011

Happy Thanksgiving! We are very thankful for all of our customers; you really make what we do worthwhile. We hope you all have a great holiday and enjoy a delicious Thanksgiving feast! And if you are looking for some dessert ideas, here is a recipe for pumpkin pie from allrecipes.com that will make today a little sweeter:

Mrs. Sigg’s Fresh Pumpkin Pie

“A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked. ”

INGREDIENTS:

  • 1 sugar pumpkin
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 (12 fluid ounce) can evaporated milk

DIRECTIONS:

  1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
  2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
  3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
  4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

For more details, click here.

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