Wednesday, March 16, 2011
Things today
Thursday, January 20, 2011
One week meal plan for 2 people 1400 calories
Wednesday, January 19, 2011
Menu Plans
Monday, January 17, 2011
Long Weekends
Friday, January 14, 2011
Back to Reality
So life got crazy and blogging fell of my radar! Sorry for that. Trying to get everything back up and running! So Since I last posted I have moved across the country to Rhode Island. Very happy to be out of California! More to the point out of Monterey! If you ever have the chance to go and visit there do it! If you ever have the chance to live there... Well.. RUN! Or email me!!! There are some ins and outs there that military families need to know before the settle on anything out there!
Thursday, November 26, 2009
Tastefully Simple Black Friday Sale
Tastefully Simple Black Friday Sale
Shop for your holiday groceries and gifts at a discount!!
Friday, November 27, 2009: 5 am to 5 pm
5-7 am PST: 20% off your product total
7-9 am PST: 15% off your product total
9am – 5pm: PST 10% off your product total
One lucky person will be chosen as the “host” of this sales event. He/she will receive FREE FOOD based on the total sales from the Black Friday event. Everyone who orders will have a chance to be chosen as the host. The winner will be notified on Saturday to select the freebies. All orders paid by December 10 will be guaranteed for pre-Christmas delivery.
Here are the guidelines for this sale. . .
All orders must be placed by email, direct message (Facebook/Twitter) only! Emails must be sent to:
beckithompson01@gmail.com
Orders place directly from my Tastefully Simple website do NOT qualify as I cannot apply the discount after the fact.
Invoices will be sent immediately to process your order. Orders will be placed with Tastefully Simple as soon as payment is processed.
Please include your name, complete mailing address, and phone number with your order. All products will be shipped via FedEx to your front door.
Everyone who books a catalog or taste-testing party during the Black Friday sale will receive a free dessert after their party closes. Just include a note in your email that you want to be called to set a party date. All parties must be booked in December 2009 or January 2010 to qualify.
Happy Thanksgiving!
Sunday, November 22, 2009
Thanksgiving hints
Ready-to-stuff turkey, fresh or frozen: 1 1/2 pounds per person.
Stuffed turkey, frozen/uncooked: 1 3/4 to 2 pounds per person.
Breast of turkey with bone in, fresh or frozen/uncooked: 3/4 pound per person.
Boneless turkey, breast or thigh and leg, fresh or frozen/uncooked: 1/2 pound per person.
- allow 24 hours for each 4 to 5 pounds in a refrigerator
- Place the turkey pan to prevent the juices from dripping on other foods.
Refrigerator Thawing Times
Whole turkey:
- 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
Always best to air on the side of more time than the side of less. Remember that a thawed turkey can remain in the refrigerator for 1 or 2 days before cooking.
Cold Water Thawing
Please make sure that sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery bird. Not Juicy!!! Remember there is a huge flavor difference here! Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Cold Water Thawing Times
- 4 to 12 pounds = 2 to 6 hours
- 12 to 16 pounds = 6 to 8 hours
- 16 to 20 pounds = 8 to 10 hours
- 20 to 24 pounds = 10 to 12 hours
Microwave Thawing
Follow the microwave oven manufacturer's instruction when defrosting a turkey. Cook it immediately after thawing.
If the stuffing is not cooked and handled properly, food borne illness could occur.
NOTE: The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer.
After the estimated cooking time has elapsed, a meat thermometer should be inserted in several places, including the innermost part of the thigh and the center of the stuffing, to check the temperatures," Berry explains.
Once the turkey meat and the stuffing have reached the proper temperatures, the turkey should be removed from the oven and allowed to "stand" for 15 to 20 minutes before removing the stuffing and carving.
Here are some other important food safety guidelines to follow:
Prepare stuffing safely. Mix the stuffing just before it goes into the turkey. If more convenient, the wet and dry ingredients can be prepared ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.
Stuff the bird properly. The turkey should be stuffed loosely about 3/4 cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 degrees F internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.
Cook at the proper temperature. The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 degrees F. Cooking overnight in a "slow" oven is not recommended since food borne bacteria can form under these conditions.
Storing leftovers. Leftovers should be stored within two hours of cooking. Cut the turkey off the bones. Refrigerate the stuffing and the turkey separately in shallow containers. Use leftover turkey within four days; stuffing and gravy, in one or two days.