What Vitamins are in Our Food?

Ever wonder what foods have what vitamins in them?
Today's FACTS are just about that subject!
Stay healthy through the holidays, naturally!
Check out this link:  http://good-to-know-facts.blogspot.com/ !

Kelly Richey Announces New CD!!

“Shakedown Soul” is Kelly Richey’s 16th album in her 35 year career as a Master guitar slinger.  The album is an unprecedented mix of urban/indie in-your-face, raucous rock n roll, blues, funky bass grooves, and synthesized electronica— complete with DJ scratching and drum loops; with added elements like horns, strings, and synth sequencing that combine to make “Shakedown Soul” a one-of-kind, phenomenal sonic wall of sound that will have you foot stomping and head banging one minute and completely mesmerized the next.

 

For complete information about this fantastic CD and how to purchase your own copy, check out the blog link below:

 

support-local-artists.blogspot.com ! 

Support Local Artists

Local Bluegrass Band:  Ma Crow and the Lady Slippers

This is a new blog supporting and endorsing local artists.  A recent post was about the MUSE, Cincinnati's all women's choir and Ma Crow and the Lady Slippers.

Check out this site regularly for an inside view of our local talent!

support-local-artists.blogspot.com 

Quick Doggie Facts!!

Photo Credit: Whoa.in

Quick facts about man's best friend!

Check out:  good-to-know-facts.blogspot.com

NEW BLOG!!

Want just the facts... no story....

Sometimes that is all we have time for!

Check out my new blog:  good-to-know-facts.blogspot.com 

Comments and suggestions welcome!

The Mighty Ginkgo Tree (full story)

The first experience I had with the Ginkgo tree was back in fall of 1968 on Liberty Island.  My parents and I were exploring the Statue of Liberty when they decided to leave their 8-year-old daughter at Lady Liberty’s feet.  (That’s how far the elevator went up then.)  My parents knew that somewhere along the long, spiraling stairwell climb, my fear of heights would kick in and they would have to turn back… so they came up with this grand idea of…LEAVING ME!  Of course, at 8, I thought I was an adult anyway, so it was no big deal. (Now a mother and grandmother myself, I would have to be dead to leave my child or grandchild alone at Lady Liberty’s feet…or any other such place!)

So soon after my parents took off on their climb, I took off to scout all I could see on the twelve acre, little island and that is when I discovered an unusually shaped, thick leaf of the Ginkgo tree.  I stuck one in my pocket to learn more about it later.

The Ginkgo tree is millions of years old and holds many health benefits for skin, hair and memory.  Although the Ginkgo tree is said to have originated in China, the world’s largest, commercial planting of these trees is in South Carolina, where millions of Ginkgo trees are planted.

Ginkgo trees grow best in Zones 5 – 8, but can grow in Zones 3 – 9 and need a lot of sun.  They come in several varieties that will suit your back yard.  Some varieties are tall while some are available in dwarf, but all spread a bit and grow slowly.  In the fall, they do produce a type of fruit that is not too noticeable, but will require some clean up.  There are nursery varieties that are created to be “fruitless”.   In the fall, the Ginkgo tree’s leaves change to a vivid yellow – adding a delight to any garden.

Photo Credit:

https://commons.wikimedia.org/wiki/User:JMSchneid  Joe Schneid

Four Ways to Thaw a Turkey

The Holiday Season doesn’t need to start with a bout of food poisoning! Salmonella poisoning is a real danger with any type of meat, particularly fowl!   Following these easy tips will help insure you a safe turkey for all to enjoy! 

 

Microwave Technique:

DON’T TRY! 

Even if your turkey is small enough to cram into your microwave - you don’t want to even try this method!  There are many different types of microwaves with different power levels that have varied of levels of proficiency.  Even in the ‘Defrost’ mode, microwaves are still cooking, and you would not have your bird properly salted and/or seasoned.  

Cold Water Method:

(A commonly used method, but many times, this is where the problem begins, because part of the thawed turkey is not kept at 40 degrees or below and/or not submerged in the cold water.  This can allow dangerous bacteria to begin and multiply. This method will work, but be cautions!)

Submerge the turkey still in its original bag in cold water. A good place to thaw a larger turkey is in a cooler!  Sinks may leave part of the turkey unable to be covered.  Never use hot water because the outer layer of the meat may heat over 40 degrees.  This water must be changed every 30 minutes to make sure it stays cold enough.

Thaw while turkey is breast side down.

Estimate 30 minutes thawing time per pound in cold water.

Refrigerator Method:

This is the safest way, and some chiefs swear it is the only way to thaw a turkey!

Refrigerators are 40 degrees or colder already, which is good.  You never want your meat above that temperature when thawing anyway.

Leave the turkey in its original wrapper and place in a pan, as juices from the frozen bird will leak out.  Keep these juices from other foods in your refrigerator because they could contaminate them.  So thawing on a bottom shelf is a good idea.  Allow 24 hours for every 4-5 pounds of turkey.

This method may take up to a few days and take up valuable space in your refrigerator, especially as the day approaches of your big meal. So planning is important!

Grocer’s Help Method:

Another idea to the problem of thawing your turkey is ask your grocer to save you a fresh turkey or thaw your turkey for you!

Thanksgiving: How to Pick the Right Turkey

Thanksgiving Dinner:  Turkey Buying Tips

 

Welcome to November and the start of the holiday feasts!  

 I am beginning a series of blogs about 

how to make your holiday season better! 

Enjoy! 

Some terminology to help you pick the best turkey for you and your family:

Basted or Self-basting:  These turkeys are injected with what the USDA states the ingredients are, “Butter or other edible fat, broth, stock or water; plus spices, flavor enhancer and other approved substances.”

 

Kosher:  Jewish dietary laws can be very strict and to entitle ‘kosher’ to be printed on the label is to warrant how the bird was killed.  It is claimed that these turkeys are well known for their richer flavor.

Free Range/Free Roaming/Cage Free:  These turkeys are like grandma had on the farm.  They are free to move around which will increase their muscle development creating some say a more flavorful meat.  This term does not mean the turkeys are ‘organic’ or ‘naturally processed’. 

Natural: Simply means no artificial preservatives, colors, flavoring, ingredients or any kind of synthetic ingredients were used to process this meat.  This does not mean it is ‘organic’.

Organic: This turkey first comes from a farm that does not use any roughage fillers, chemicals or antibiotics when raising them.  They are allowed direct sunlight/be outside, but they are not ‘free range’ and allowed to eat what they find outside. Secondly, the turkeys feed must be organically raised without chemical fertilizers or pesticides.  It is said that these turkeys make the best tasting turkey of them all.

Next blog in this series will be:  How To Thaw Your Turkey!

New Magazine For West Chester/Liberty

 I am proud to say the first magazine I am published in is
this beautiful, new, hometown magazine!

The  Facebook link is:   https://www.facebook.com/461887800639740/photos/a.461889930639527.1073741827.461887800639740/487253801436473/?type=3

The link to download your own free digital copy is:  http://www.westchesterandlibertylifestyle.com/

My first article!

"ARTICLE PJ MARTIN"