Kitty O'Brien Joyner at NACA Langley in 1952
NACA - Great Images in NASA Archived, Description Archived, Backup
Kitty O'Brien Joyner (July 11, 1916 – August 16, 1993) was an American electrical engineer with the National Advisory Committee for Aeronautics (NACA), and then with the National Aeronautics and Space Administration (NASA) upon its replacement of NACA in 1958.
She was the first woman to graduate from the University of Virginia's engineering program in 1939, receiving the Algernon Sydney Sullivan Award upon graduation.
When she was hired by NACA the same year, she became the first woman engineer at the organization, eventually rising to the title Branch Head and managing several of its wind tunnels.
Her work contributed to research on aeronautics, supersonic flight, airfoils, and aircraft design standards.
If it’s not fair to single out one as ‘all-time favorite dish,’ this is certainly our most popular.
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Commentary
Tuesday, June 11, 2019
So proud to call this method of roasting poultry our ‘signature.’
It’s as simple and stress-free as perfection gets.
We’ve stripped it of all accouterments: none needed.
Result so delicious, an easy-to-prepare vegetable is enough to complete the meal.
What to expect?
Crispy skin.
Juicy meat.
Lovely color.
Amazingly delicious.
It’s as easy and surefire as the boiled eggs recipe we posted at an earlier date.
And it comes out perfectly first time, every time.
Recipe in Answer section of the post.
Announcements/Tips
Tuesday, June 11, 2019
How terribly boring.
Another change.
This the last.
We are going to drop Mail Chimp as a mailer for subscribers and continue to direct-mail those in-house, using volunteer workers.
We will use Mail Chimp for what they do best: large mailing lists.
It will take several days to delete subscribers from mail chimp.
In the interim, oh no, some will be getting double mailings again.
Forgive. Forgive. Forgive.
It’s finally springtime in Boston.
Let’s make sure we enjoy each day coming.
The hours are ticking away and if we don’t make the most of our time another day will soon click past.
Unnoticed.
Unappreciated.
Tick Tock.
In clock language:
Enjoy today.
Enjoy the week.
____________________________________________Postings Count, Weather Brief, and Dinner
Tuesday, June 11, 2019
Our 431st consecutive posting, committed to 5,000.
After 431 posts we’re at the 8.62 percentile of our commitment, the commitment a different way of marking the passage of time.
Time is 4.01am.
On Tuesday, Boston’s temperature will reach a high of 75* with a feels-like of 81* with a chance of a thunderstorm.
Dinner Sunday was take out from Kowloon restaurant. The food was greatly disappointing: the ribs were dry, the egg drop soup was fair but the hot and sour soup was almost inedible. Nothing stood out.
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Question of the Day:
Tuesday, June 11, 2019
Do you know how to make a good roast chicken?
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Chuckle of the Day:
Tuesday, June 11, 2019
Little Johnny is constantly late for school and what's worse are the lies he tells explaining why.
The teacher tells the principal that she has had it with his exaggerations.
The principal tells her to send Johnny to him the next time he shows up late.
He will tell Johnny a lie so big that he will never tell another one. Ever.
The next day, Johnny shows up two hours late.
Johnny says, "I was two hours early today so I had time to fish in the pond on my way to school.
I caught a 17-pound trout and had to take it home.
If I didn't clean it and freeze it, my mom would've been angry.
That's why I'm so late".
The teacher promptly takes him to the principal's office and explains the story to the principal.
The principal tells Johnny about his own trip to school that day.
He says, "I was walking to school through the park on the trail today when I heard something behind me. I turned around and was shocked to see a giant grizzly bear behind me.
He was 24 feet tall and had 6-inch fangs.
He was going to eat me, Johnny!
Just then a little dog ran out from the bushes, jumped up and attacked the bear.
The little dog killed the bear and then ate the whole bear right there in front of me.
What do you think of that, Johnny?"
Johnny replies, "Oh yeah, that's my dog Sparky. That's his third bear this week."
Pinocchio by Enrico Mazzanti (1852-1910) - the first illustrator (1883) of Le avventure di Pinocchio.
Storia di un burattino - colored by Daniel DONNA
Enrico Mazzanti (1852-1910) - http://www.linguaggioglobale.com/Pinocchio/menu_pinocchio.htm
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Love your notes.
Contact me at domcapossela@hotmail.com
Tuesday, June 11, 2019
From Kali L, re: smart phone use:
Love this post.
We should be more civilized about smart phone use
Web Meister responds: D’accord.
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Answer to the Question of the Day:
Tuesday, June 11, 2019
Do you know how to make a good roast chicken?
Oh, yes.
Let’s get started.
The night before roasting, we’ll prep the chicken by brushing it with a slurry of 1t black pepper, 2TB of baking powder, and 3TB water.
Set the chicken on a poultry rack in a roasting pan and refrigerate the brushed, uncovered chicken overnight.
If the overnight not doable, slurry the chicken before it goes into the oven.
The air and the mix will dehydrate and break down the chicken’s exterior, preparing it for an attractive browning that’s hard to come by in a slow roast.
Separate from the slurry, prepare a powdered spice mix of 1TB each:
Onion, salt, garlic, and black pepper.
The spice mix goes into either melted butter or olive oil which we’ll baste the bird with for the last bit of cooking.
Reserve this.
We’ll slow-roast the chicken in a 200* oven for 30 minutes per pound.
A 5 lb chicken will spend 150min in the oven, 2hours and 30minutes.
When the time is up, take the chicken out of the oven.
Note the absence of drippings in the roast pan.
The juices are where they belong: in the bird.
Baste the chicken with butter or olive oil.
The fat will bring the full color out.
Turn the oven up to 500* and continue roasting the chicken for another 15 minutes.
Take that baby out.
Let it settle for 20 minutes to allow it to finish cooking and allow the juices to settle or they’ll pour out of the chicken when we carve it.
It’s done.
The temperature should be at least 155* for the breast and 160* for the thigh.
While lower than the USDA recommended, it’s still higher than the 145* that kills the pathogens.
Test it.
The result: Roast Chicken extraordinaire!
Succulent, simple, absolutely delicious.
We may serve the chicken as is, no gravy.
The juicy meat and the crispy, salty, seasoned skin easily stand on their own.
And for goodness sake, eat the delicious skin.
Calories?
Take the gun. Leave the cannoli.
I brought a drumstick.
I’ll sprinkle some salt and have it for lunch.
Yum.
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Good Morning on this Tuesday, the eleventh day of June, 2019
We posted a photo of Kitty Joyner, an amazing person.
Our commentary dealt with an overview of roasting a chicken.
We apologized yet again for the Mail Chimp glitches.
We added the Boston weather report and the ticking calendar, and tracked the number of our postings.
We posted a chuckle and a note from Kali L.
And we printed the Slow-Roast Chicken recipe.
And now? Gotta go.
Che vuoi? Le pocketbook?
See you soon.
Your love.