July 29, 2025
The Neatest Little Paper Ever Read
TIDBITS® SPREADS ON SOME CONDIMENTS
by Kathy Wolfe
July is National Hot Dog Month and National Horseradish Month, and National Mustard Day comes along on August 2. What better time for Tidbits to add a little zing to your reading with these facts on various condiments!
• The word “condiment” comes from the Latin “condimentum,” which, appropriately means “to season ”
• Ninety-seven percent of American refrigerators contain a bottle of ketchup The word “ketchup” has its roots in the Chinese language, with their word “ke-tsiap” translating “fish sauce.” In fact, the original ingredient of the sauce was pickled fish. Tomatoes were not a component, instead, it was fermented fish brine that served as the flavoring agent for soups, meats, and sauces. In 1812, a Philadelphia scientist published the first known recipe for ketchup that added tomatoes. The J.H. Heinz Company started selling ketchup in 1876. Heinz introduced individual foil ketchup packets to the public in 1968. The 37th U.S. President Richard Nixon was known for topping his cottage cheese with ketchup.
• If you like tzatziki sauce on your gyro, it’s easy to make! It consists of yogurt mixed with chopped cucumbers, garlic, salt, olive oil, lemon juice, and dill, mint, or parsley. A recipe for the sauce was in print for the first time in an 1844 Turkish cookbook.
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CONDIMENTS (continued):
• If you’ve ever had a Chicago hot dog, the first thing you’ll notice is the neon green relish. It’s made from pickles, mustard seed, celery salt, vinegar, onions, turmeric, and poppy seed. The bright color is achieved by adding blue dye, which, when mixed with the other ingredients, turns it a brilliant green. An authentic Chicago hot dog never includes ketchup. The word “relish” comes from the French word “reles,” which translates “something remaining.”
• The roots and leaves of the horseradish plant were used as a medicine in ancient Egypt. It progressed into use as a condiment on meats throughout Europe, and was brought to North America during colonial times. The English word “horseradish” was first used during the 16th century, when it was served with roast meats. Although we associate horseradish with a pungent odor taste and odor, an intact root has very little aroma. Yet once it’s cut or grated, enzymes from the broken plant cells produce allyl isothiocyanate, or mustard oil, which stings the mucous membranes of the sinuses, throat, and eyes. If the exposed horseradish is not mixed with vinegar it becomes quite bittertasting. Horseradish has been shown to have antibacterial properties and has been used to treat sinus infections and bronchitis.
• The recipe for mayonnaise is quite simple –raw egg, oil, and vinegar. It’s believed that this condiment was invented in 1756 by the chef of the French Duke de Richelieu. The Duke was in command of French forces on the island of Minorca and attacked Port Mahon. The island lacked cream, so the chef created an egg and oil dressing and called it “mahonnaise” after their location. Some same say the word “mayonnaise” comes from the French word “moyeu,” meaning “egg yolk.”
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CONDIMENTS (continued):
• Soy sauce is ancient condiment, originating in China more than 2,500 years ago. It’s a mixture of fermented soybeans, wheat, salt, and water which is set aside in order for it to grow Aspergillus. It doesn’t sound too appetizing, but Aspergillus is a fungus that creates a mold called koji, necessary in the production of soy sauce. The brewing process takes anywhere from six months to two years. Due to its high salt content, soy sauce can last indefinitely if unopened and up to three years in the refrigerator after opening. The salt prevents bacteria from growing and keeps it from spoiling. The Kikkoman Corporation produces 400 million bottles of soy sauce a year.
• Edmund McIlhenny began producing Tabasco sauce in 1868 on Louisiana’s Avery Island, about two hours west of New Orleans. As it did in 1868, Tabasco sauce still has just three ingredients – Tabasco peppers, salt, and vinegar. The heat in the peppers comes from the compound capsaicin. Originally, the Tabasco peppers were grown exclusively on Avery Island, but in the 1960s, as the demand exceeded pepper supply, growers in various Latin American countries were added. It takes five years to produce a bottle of the sauce, with most of the time spent aging the pepper mash in white oak barrels. That mash is ten times hotter than the final sauce. The McIlhenny Company, still owned by the same family, produces about 720,000 two-ounce (57-ml) bottles a day. Each bottle contains 720 drops of Tabasco. The company’s CEO is the great-great-grandson of founder Edmund McIlhenny. The sauce is distributed to 195 countries around the world. The McIlhenny Tabasco Company offers any U.S. active duty military service member free bottles of hot sauce.
CONDIMENTS (continued):
• Monkey gland sauce doesn’t sound very appetizing, but have no fear, this sauce does not contain any monkey glands! This sweet, tangy sauce has its origins in South Africa and is used on steaks and burgers, and as a dipping sauce for onion rings and fries. Its actual ingredients are chutney, tomato sauce, onions, vinegar, garlic, and Worcestershire sauce.
• People have been making mustard for thousands of years, with the earliest evidence dating back to around 9000 B.C. found in Syria. Archaeologists have found signs of mustard cultivation in southeast Asia from 1800 B.C. During China’s Zhou Dynasty (1046 – 256 B.C.), mustard seeds were ground up and made into paste. The three main varieties of mustard are yellow, brown, and black. Yellow mustard uses white and yellow seeds along with turmeric, which gives it that bright yellow color. Dijon mustard is made from black and brown mustard seeds, along with a little white wine, and was first produced in Dijon, France, in the 13th century. If you love mustard, you can visit the world’s largest mustard collection at the National Mustard Museum, Middleton, Wisconsin, a facility that is home to more than 6,000 jars of mustard.
• The taste of barbecue sauce varies according to region. Kansas City barbecue sauce is a thick tangy tomato sauce with multiple sweeteners such as brown sugar and molasses. Texas-style sauce is similar to Kansas City without so much sweetness, but with an added kick of heat from pepper. The Carolinas have two distinct separate styles, with a yellow mustard-based Carolina Gold popular in South Carolina. It’s sweet and tangy along with the bite of cayenne pepper. East Carolina combines vinegar, brown sugar, red pepper flakes, and hot sauce.
CapreseInspired Summer
Charcute-
rie:Effortless Seasonal Entertaining Summer is the perfect time to simplify meals while still offering something memorable. This Caprese-inspired charcuterie board is an easy, fresh and visually stunning way to entertain or enjoy a light lunch or supper on a hot day. Featuring seasonal ingredients like ripe tomatoes, fresh basil and juicy stone fruit and berries, this board also comes with two homemade dips that elevate the experience in a snap.
The creamy pesto dip with spinach adds a burst of color and nutrition, while the whipped feta with honey delivers the perfect balance of salty and sweet. Make these dips ahead of time, and you'll have a quick, versatile upgrade for any cheese and veggie board all season long. Ideal for busy days or spontaneous gatherings, this charcuterie board makes entertaining effortless because, let's face it, who doesn't love a spread that looks as good as it tastes?
A well-crafted charcuterie board is about more than just pretty presentation it's about creating a variety of flavors and textures that mix and match to keep guests coming back for more. The combination of creamy dips, fresh fruits and tangy cheeses provides a perfect balance. And the best part? It's entirely customizable! Feel free to swap in your favorite summer fruits, or add more cheeses, like a sharp cheddar or a creamy brie, depending on your taste. Add in a couple of rustic breads, pita bread or crackers for scooping, and you have yourself a crowd-pleasing spread
with minimal effort. These two delectable dips are perfect on their own or together, offering fresh basil pesto and a sweet-savory whipped feta. Each takes less than 10 minutes to prepare, making them a quick, flavorful addition to any meal or snack.
CREAMY PESTO SPINACH DIP
This pesto dip gets a healthy boost from spinach, making it both flavorful and nutritious. A mix of mayonnaise, sour cream, basil pesto and seasonings, it's an easy, last-minute appetizer that's perfect with bread, veggies, or as a sandwich spread or salad dressing.
Yield: 8 servings
Total Time: 10 minutes
1 cup mayonnaise
1/2 cup sour cream
3/4 cup (6 ounces) basil pesto, storebought or homemade
1 cup packed fresh spinach leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 clove garlic, grated or minced
Optional garnish: fresh basil
In a food processor, mix mayonnaise, sour cream, pesto, spinach, salt, pepper, lemon juice and garlic until completely smooth. Serve immediately or refrigerate for up to 3 days. Garnish with fresh basil before serving.
HONEY-WHIPPED FETA DIP
A dreamy blend of tangy feta, creaminess and a sweet honey finish this dip is perfect for impressing guests or enjoying a snack in no time, anytime.
Yield: 6 servings
Total Time: 5 minutes
8 ounces crumbled feta cheese
4 ounces softened cream cheese
1/2 cup plain yogurt
2 teaspoons lemon juice
2 tablespoons honey, plus extra for drizzling
Optional garnish: sliced almonds, fresh mint
Blend feta, cream cheese, yogurt, lemon juice and honey in a food processor until it is very smooth. Scoop into a bowl and create a well in the center. Drizzle with honey and top with almonds and mint. Serve chilled with fruits, vegetables and bread.
Whether it's for a quick bite on a sunny afternoon or an evening with friends, this board is a timeless option that's guaranteed to be a hit at any gathering. Plus, it's a great way to make the most of peakseason produce and give a little extra love to your garden's harvest! ***
Lifestyle expert Patti Diamond is the pennypinching, party-planning, recipe developer and content creator of the website Divas On A Dime Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com (c) 2025 King Features Synd., Inc.
and practically effortless.
Creamy pesto and honey whipped feta fresh, flavorful,
PHOTO CREDIT: www.JasonCoblentz.com
CLOWNS
International Clown Week is celebrated during the first week of August each year, and Tidbits is recognizing the contributions of these folks who make us laugh.
• Bozo the Clown first appeared in 1946, portrayed by former vaudeville performer Pinto Colvig. Colvig’s history included producing animated cartoons, drawing cartoons, and serving as the voice of Disney’s Goofy and Pluto, a “Wizard of Oz” Munchkin, and Popeye’s arch-enemy Bluto. Colvig played the role of Bozo for ten years, including Bozo’s television debut in 1949. Bozo was quite recognizable with his bright red hair, round red nose, and gigantic shoes. Former “Today” show weatherman Willard Scott portrayed Bozo the Clown on a daily onehour program from 1959 to 1962, and even visited the White House to entertain John F. Kennedy’s children.
• Following his stint as Bozo, Willard Scott became Ronald McDonald, portraying the hamburger chain’s clown from 1963 through 1967. When Bozo went off the air, McDonald’s asked Scott to come up with a new character, and Ronald became the spokesman for the company. Ronald first appeared in national TV advertising during the 1965 Macy’s Thanksgiving Day parade. Surveys of the early 2000s revealed that 96% of all children in the U.S. recognized Ronald McDonald. Willard Scott abandoned the role when he was offered the full-time weatherman position at “Today.”
• Perhaps as recognizable as Ronald McDonald is Krusty the Clown, a character on the animated series “The Simpsons.” Krusty’s birth name was Herschel Schmoeckel Pinchas Yerucham Krustofsky. He’s a clown who rarely behaves himself, with his behavior including an addiction to alcohol and cigarettes that he lights with hundred-dollar bills, running up gambling debts to mobsters on horse races and sporting events, and cheating on his taxes. Western art, movie posters, John Wayne memorabilia, western movie and TV books. autograph photos, Indian prints, statues & more.
CLOWNS (continued):
• One of the most famous clowns in history was Emmett Kelly, who created the hobo clown Weary Willie in 1933. Kelly based his character on the tramps of the Depression era. Originally trained as a trapeze artist, Kelly’s first professional appearance as a clown was in 1921, appearing in whiteface. After a short stint with the Cole Brothers’ circus, Kelly joined the Ringling Bros. and Barnum & Bailey Circus in 1942, where he remained for 14 seasons. A 1944 fire under the Big Top in Hartford, Connecticut, claimed the lives of 168, impacting Kelly profoundly. A famous photo showing the clown Kelly carrying buckets of water attempting to stop the fire appeared in LIFE magazine. When he left Ringling Bros. in the late 1950s, Kelly was the most recognized clown in America, touted as “the world’s funniest clown.” In 1957, Kelly’s ragged, melancholy Weary Willie character was hired as the official mascot of the Brooklyn Dodgers for the season. Kelly appeared on Broadway, television, and movies, and was preparing for a new movie at age 80 when he passed away.
• Comedian Red Skelton introduced his hobo clown character “Freddie the Freeloader” on his popular TV variety show in 1952. Unlike Emmett Kelly’s Weary Willie clown, who always seemed sad, Freddie was always a happy upbeat clown, a generous personality with a love for humans. Freddie lived in a shack at the garbage dump, where he slept in a bathtub. “The Red Skelton Show” was in the Top 10 highest-rated shows for 17 of the 20 years it aired. Skelton not only played a clown, he was a gifted artiest who produced more than 1,000 oil paintings of clowns, earning $2.5 million a year selling his prints and lithographs. At the time of his death in 1997, his originals carried a price tag of $80,000 and more.
HENSLER’S HENSLER’S
TOWN & COUNTRY TOWN & COUNTRY MARKET
MARKET
Leash
training 101
DEAR PAW'S CORNER: I recently adopted a rambunctious dog who is really difficult to take for walks. "Sharpe" is just over a year old and is friendly, but big about 70 pounds already! How can I keep this big guy calm on the leash? Vance K. in Minneapolis
DEAR VANCE: Congratulations on your new dog! And kudos for prioritizing his behavior training.
The most important factor in your dog calming down on the leash is consistency, consistency, consistency. You need to work with him first thing in the morning during and after his morning walk and in the evening. Sessions can be just five minutes long Positive reinforcement is another factor. When Sharpe starts to associate good behavior with a positive stimulus a treat or extra affection he'll repeat that behavior more often, and willingly.
Start in an area free of exciting distractions (a dog park full of other dogs, for example, will pull Sharpe's attention away from you). Carry a pocket full of treats (chopped into tiny pieces so he never gets too much). Hold the leash correctly with Sharpe on your left side. If he's standing calmly, give him a single treat. If he's tugging and pulling away, stand still until he becomes calm and reward that with a treat.
Next, say "heel" calmly and step forward. The aim is to have Sharpe start walking beside you, at your pace not pulling ahead or diverting to sniff something. If Sharpe starts with you, treat. Then two steps forward, and if he starts with you, treat. Progress from here; most dogs start to get it after a few sessions, and you'll eventually walk around the area multiple times with Sharpe at your side.
You will need to reinforce Sharpe's training throughout his life, and you won't ever regret the time you spend with him. Send your tips, comments or questions to ask@pawscorner.com.
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* Keep a pretty basket by your front door for anything that needs to go out with you when you leave. This can be store returns, backpacks, exercise gear for the gym, your sunglasses, whatever. When you leave the house, check the basket!
* "I use small tension rods to hold wrapping paper in my laundry room. I have the birthday/general use ones upright under a desk (they fit and don't fall over, so I can store them close together) and the holiday ones are in the very top of a high shelf in the cabinet, out of the way." C.S. in Mississippi
* If you have a little bit of touchup paint left in your gallon can, transfer it to a mason jar. Write the exact color and brand on the lid, and it will be much easier to store.
* Fold and snip a coffee filter into a paper snowflake. Lay over an iced cookie or cake to sift a sugar design on top.
* "Our basement was dark and a little
claustrophobic. My husband painted it a lovely sunny yellow and that helped, but it needed something else. I took a photo of the spectacular view at our son's house in Montana, and had the photo blown up. We mounted it on the wall with some dummy curtains! It's perfect, and it reminds me of him." R.W. in New York
* Need to chill a bottle of wine quickly? Wet a kitchen towel, then wrap it around the wine. Twist the ends to secure, and put the whole thing in the freezer for 30 minutes.
Send your tips to Now Here's a Tip, 628 Virginia Drive, Orlando, FL 32803.
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