Category Archives: Health

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Merry Christmas – Tis the season

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US Military Holiday Humor

Military Humor and something to think about – Don’t forget our Soldiers, Airmen, Sailors and Marines this thanksgiving day.

Humor in uniform
Stolen from Pacific Paratrooper blog

“And you were whining about sitting next to Uncle Milt!!”

Thanksgiving and food safety

This post has become an annual posting in hopes it will help keep you and your family safe. Food handling, thawing times, cooking time / temperatures and safe storing of any thanksgiving day food leftovers.

For some this is old information and is considered plain common sense. For others this will be their first time dealing with such a large bird and safely handling so many side dishes for one meal.
turkey
Butterball Turkey Talk provides a free service to answer your questions about proper handling, thawing and cooking Turkey.
You can reach them by telephone, email or via live chat line.
Butterball also has a informative page of FAQ’s that you may find useful.

Butterball said:
FROZEN WHOLE TURKEY
Thaw in refrigerator (not at room temperature). Place unopened turkey, breast side up, on a tray in refrigerator and follow our refrigerator thawing instructions. Allow at least 24 hours for every 4 pounds.

To thaw more quickly, place unopened turkey breast down in sink filled with cold tap water. Allow 30 minutes per pound. Change water every 30 minutes to keep surface of turkey cold.

When thawed, keep in refrigerator up to 4 days until ready to cook.

United States Department Of Agricultural (USDA) has a nice and very informative fact sheet as well as a useful PDF file on the safe handling, cooking, Storage and re-heating of Turkey.

United States Department Of Agricultural (USDA) A Consumer Guide to Safely Roasting a Turkey USDA’s information applies to any poultry, Turkey, Chicken, Duck, Goose and so on that you may plan on cooking and serving to your family.

For more information about food safety, call: USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854). 10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday or
E-mail: mphotline.fsis@usda.gov Or “Ask Karen,” FSIS’ Web-based automated response system – available 24/7 at http://www.fsis.usda.gov.

Hints:
Allow 1 pound of turkey per person.

Thawing In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
Roasting Time
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

United States Department Of Agricultural (USDA) Alternate methods to cook Turkey / poultry Grilling a Turkey, Covered Gas Grill, Covered Charcoal Grill, Smoking a Turkey, Deep Fat Frying a Turkey.

United States Department Of Agricultural (USDA) Basics: Safe Cooking Turkey A PDF file. Great 1 page tip sheet on cooking Turkey / Poultry.

United States Department Of Agricultural (USDA) Turkey Roasting Chart Everything you will ever need to know about Roasting your Turkey.
Hint:
Reheating Your Turkey
In the Oven
Set the oven temperature no lower than 325 °F.
Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
To keep the turkey moist, add a little broth or water and cover.

United States Department Of Agricultural (USDA) Safe Minimum Cooking Temperatures Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Centers for Disease Control and Prevention. CDC 24/7: Saving Lives. Protecting People. Safely Prepare Your Holiday Meal Important cooking information to providing Safe food preparation information.

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s)

Cranberry Sauce – For your special holiday season table

harvesting cranberry's
New crop cranberry’s will soon be arriving in your local supermarket. Purchase cranberry’s early in the season to insure you are getting the best and freshest berries.

Cranberry sauce goes well with any type poultry or water fowl as well as many pork dishes.

Galaxy Class Cranberry Sauce

Cranberry’s – Tangerine – Cinnamon – Cloves – Nutmeg with or without added sugar, it’s still the best Cranberry sauce this side of Venus and Mars.

You can add either white cane sugar or dark brown sugar. Make this sauce as sweet or tart as you like.
If you like the tart bite of cranberry’s then omit most of the sugar.

If you do add sugar, start with 1/2 the amount given in this recipe and continue tasting and add sugar until you get the amount of sweetness that is to your liking.

Wash cranberries and tangerine’s well. Dump cranberries into a bowl of cold water, pick out any damaged berries.

In a large sauce pan add 1/2 cup of freshly squeezed tangerine juice with pulp, be sure to remove any seeds that may get into your tangerine juice. [Save tangerine rinds].
Note: Oranges are Not the same thing as tangerines! If your use oranges it will produce a totally different tasting sauce.

Add 1/2 cup cold water
Bring to a slow simmer
Add cranberries
Wrap in cheese cloth: 4 whole cloves, 1 stick cinnamon, 1 anise star add to pot
1/8 teaspoon grated fresh nutmeg
3/4 cup dark brown sugar – Start with 1/3 cup sugar – add more as needed to your taste
Simmer 5 minutes Note: stir pot often
Decide at this point by tasting if more sugar is needed.
Adding sugar until it is as sweet as you like.

At some point cranberries will start to pop open, this is a good thing, stir to prevent sticking to bottom of your sauce pan.

Cranberry sauce is ready when all or at least most of the cranberries have popped open and the juice has become very thick.

Grate 1 table spoon of tangerine rind into mix.

Remove from heat, remove whole cloves, star anise and cinnamon stick. ‘Carefully’ spoon cranberry sauce into hot sterile canning jar(s), seal and allow to cool.
Under Refrigeration this sauce will keep for several weeks.

Better yet process in boiling water bath for 20 minutes. Remove from water bath, allow to cool, check jar for proper seal. Will store well for 2 years or more in a cool dark pantry.

This sauce can be placed in zip-lock freezer bags and stored frozen for a year or more.

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Save Hundreds Of Dollars On Your Food Bill – Buy In Bulk ….. Pt-2

Produce packaged in large tin cans may cause storage problems after being opened.

When I find produce on sale in large 1/2 or 1 gallon size tin cans at a really low price I bring it home and spend a little time ‘re-packing’ into smaller more useful size jars. For me that means using pint size jars.
Any produce packaged in tin cans not consumed in one or 2 meals may become a storage problem. What do you do with a 1/2 tin can of pickled peppers?

Pack hot sterilized jar(s) with peppers. Fill jar to within 1/2 of the top with boiling vinegar, seal. Allow to cool to room temperature, check to see if jar is sealed, then store in refrigerator for up to 1 month. For longer term storage process your jar(s) in a boiling water bath for 10 or 15 minutes. Allow to cool, check to be sure your jar(s) are sealed and move them to a cool, dark place in your pantry.

Hint: When repacking discard liquid from the can and use fresh white or cider vinegar rated as being 5% acid content.
Customize your repacked produce. Add 1 o 2 peeled whole cloves of garlic in each jar.
Add color by adding a few carrot or red and yellow bell peppers sliced length wise.

Nuts packaged in large cans or bags or fresh shelled nuts will benefit being repacked in small more useful size containers. Store out of direct daylight in a dark cool place in your pantry.

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Save Hundreds Of Dollars On Your Food Bill – Buy In Bulk ….. Pt-1

Buying foods in large size containers or better yet buying in bulk is a real money saver. You can often buy a 10 pound bag of dried beans, rice or peas for the same price as a 1 or 2 pound bag of the same produce.
The same applies to large containers of coffee.
I often find 35-38 Oz containers of brand name coffee on sale for the same price as a 13 Oz can of the same name brand coffee. However coffee is sensitive to being exposed to air and those nifty plastic coffee containers are not air tight after being unsealed.

However before you run out an buy 25 pounds of dried beans you must do your part to be ready to place your bargain priced foods into long term storage.
The same rules apply whether buying large bags or bulk buying.

Sunlight, exposure to air and warm/hot temperatures are not you friends.
A glass container with a tight fitting lid also works well keeping insects and rodents from contaminating your food supply.

Soak jars over night in soapy water to make removing paper labels easy. Scrub jars with a green scrub pad to remove any residual glue that remains. Wash the inside of jars well.
Once air dry give them the smell test. If you still detect any aroma in the jar, wash them again.

To minimize food being exposed to light, affix a piece of 1 inch wide masking tape vertically from near the top to near the bottom of the jar. Put the jar lid on tightly and paint the jar(s) the color(s) you like.
Some people color code jars, white for rice, green for beans and brown for coffee. Anyway you see where I’m going with this color coding system.
If you are more talented than I, you can paint labels on your storage containers.
After the newly painted jars have air dried for 24 hours remove the masking tape. This sight glass will allow you to visually see what produce is in the jar as well as how much produce remains in that container.

The darker and cooler you pantry the better and longer you can safely store dry produce.
This also applies to noddles and pasta products.

Look and advertise for Free 1/2 or 1 gallon jars with lids on Craigslist.com
FreeCycle Advertise for free items you need.
Be sure you advertise for jars with lids.

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Summer Gardens June 2018

Welcome to a snapshot of summer in my tiny part of Southwest Oklahoma.
Many triple digit temperatures days, south or southwest winds with long periods between rain events.

National Weather Service 3 day forecast.
May 31, Sunny and hot, with a high near 102. Southwest wind 9 to 16 mph, with gusts as high as 23 mph.
June 1, Sunny and hot, with a high near 102. Heat index values as high as 108. South wind 9 to 15 mph, with gusts as high as 22 mph.
June 2, Sunny and hot, with a high near 102.

I can’t wait for summer to arrive in another 20 days, that’s when the really warm dry weather arrives. 🙂

Happy Summer Gardening

Beet Root makes any meal special

If your a fan or maybe not of beet roots this pickled beet recipe will add a new twist to salads or as a side dish to many meals.

What you will need.
1 – can small whole beets. (well drained)
1 – pint canning jar with new lid and screw ring.
1 or 2 cloves (no more than 2)
1 whole garlic clove (optional) Do not crush. mince or slice
1/2 cup 5% acid vinegar of your choice (white, cider or wine vinegar)
1/2 cup distilled water (tap water will work)
1/2 teaspoon sugar
1/2 teaspoon salt

Preheat your canning jar.
Bring enough water to cover your jar to a boil and remove from the burner.
Place you jar in the water to preheat.

Canning mix.
In a small pan add vinegar, water, cloves, sugar and salt.
Bring to a boil, remove from heat an stir until salt and sugar is dissolved.

Packing you jar.
Remove your preheated jar from the pan of hot water.
Pack with small whole beets and garlic clove (if used).

When vinegar mix comes to a boil remove from heat and very carefully pour hot vinegar mix over your beets.
Leave 1/2 inch head space in your jar. (add more vinegar as required to fill canning jar)
Cap jar and tighten jar screw ring.

Allow beets to cool to room temperature.
Refrigerate for 24 to 72 hours before serving.
Pickled beets can safely be kept sealed up to 3 months. Consume within 1 month after opening jar.

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Backyard flock of laying hens are good for your health

Nutrition journal guidelines for egg consumption eggs make a healthy, affordable and tasty meal. Research has revealed just how many eggs is safe to eat in a week.

Grandma said “eat your breakfast biscuits with butter, jelly or jam, gravy, maybe a few slices of bacon or sausage patty’s as well in addition to your healthy 2 egg breakfast. It’s the most important meal of the day.”

Good news for lovers of a frittata or scramble, the American Journal of Clinical Nutrition found there were no adverse effects from having as many as 12 over seven days.

They discovered that even participants with type-2 diabetes did not suffer adverse effects from eating a diet high in eggs such as inflammation, cardiometabolic risk levels or raised glucose levels.

Eggs particularly the yolk are high in fat, they are full of vitamins, minerals, protein and healthy omega-3 fats. The yolk is packed with nutrients, so there’s no need to opt for egg-whites only.
Eggs do not significantly raise cholesterol in the blood, the Mayo Clinic reports, and people who replace a grain-based breakfast with eggs have been found to eat fewer calories over the day.

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Penn State University said being outdoors is to dangerous for students

Penn State University’s 98-year-old Outing Club whose mission is to “experience the outdoors in every possible capacity” is no longer allowed to go outside because the college deems it is too dangerous.

PSU’s offices of Student Affairs and Risk Management determined the Penn State Outing Club’s activities of backpacking, canoeing, kayaking, hiking, and trail maintenance as too risky for Snowflake and Buttercup students.

Is this the end of Gardening as we know it?
When did the great outdoors become to dangerous for Snowflakes and Buttercup students?
This is just another glaring example of the wimpy sissified generation of university age students be unleashed on America by a bunch of ignorant and often stupid far left leaning liberals.

Snowflakes and Buttercups beware of the attacking butterflies and hummingbirds. Stay indoors and be sure to avoid dangers associated with being outdoors, things like fresh air, sunshine and walks in the woods and parks.

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