Holiday Guide I 2011

The Cheshire herald, NOVeMBer 24, 2011

N O V E M B E R

Holiday Guide NOVEMBER 24, 2011

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

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How Big Should Your Holiday Bird Be?

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hanksgiving holds different meanings to different people. Some feel it is a day for being generous or giving thanks through unselfish deeds. Others feel it is a time to sit around with family sharing stories of the year. Still many others simply look forward to the day for football. No matter how you view Thanksgiving, one thing is for sure, filling up on turkey is an integral part of the holiday.

If turkey is the centerpiece of your celebration — as it should be — then be sure to have enough turkey on hand to adequately feed all of your guests.

Although they will be filling up on trimmings and side dishes as well, the first thing they will spear with a fork is a nice slice of juicy turkey.

There is some conventional wisdom with regard to how big a turkey to buy. Most chefs or home cooks say that hav-

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ing a pound to one-and-a-half pounds for each adult at the holiday table is adequate. Children will likely eat a half or quarter of that amount. If you want to ensure leftovers, then you can increase the size of the turkey slightly.

Therefore, if, for example, 10 adults and 5 children will be at Thanksgiving dinner, multiply 10 by 1.5. That equals 15. Multiply 5 x .5, which equals 2.5.

Add the two totals together, and you’re left with 17.5 pounds. A turkey in that range should be adequate to feed guests. If your guests are known to be hearty eaters or if leftovers are essential, round up to a 20-pound bird. Keep in mind it will be necessary to check the size of your oven prior to purchasing the turkey to ensure the bird will fit inside with a roasting pan. Otherwise, you may have to downsize on the turkey and cook more side dishes.

Once the size of the turkey is determined, it all comes down to the cooking. Naturally, the larger the bird the longer the cooking time. Instead of leaving cooking to chance, or to the unpredictable pop-up plug

included with the turkey, take the time to select a reliable meat thermometer. There are standard and digital models available. Some digital thermometers enable you to insert the prong in the turkey and then stretch a heat-proof wire to the digital unit, which remains outside of the oven. This way you can set a timer or set a cooking temperature. The thermometer will beep when the turkey is

done. The USDA recommends poultry be cooked to 165° F. Be sure to check the temperature at the wing and the thickest part of the breast.

When the turkey reaches the proper temperature, remove it from the oven, cover it with foil and let it “rest” for about 10 minutes before slicing and serving. This will allow the the meat to re-absorb the juices, keeping your turkey moist.

Turkey Trivia

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oughly 45 million turkeys are sold and cooked for Thanksgiving meals every year in the United States.

As families dig into that delicious meal, some may wonder more about the delicious bird before them. Here are some known and lesser-known facts about Tom Turkey.

• The taste of turkeys has to do with their age. An older male is preferable to a younger male, because the young “tom” is stringy. Conversely, younger female hens are preferred to older ones.

• A turkey less than 16 weeks old is called a fryer. An older turkey between 5 and 7 months of age is known as a roaster.

• Turkeys are a type of pheasant. They are the only breed of poultry native to the Western Hemisphere.

See TURKEY, page 18

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

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Holiday Guide

Holiday Travel Dos & Don’ts: Strategies To Ease Stress

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he holidays are a festive time of year, but they can also prove stressful for the millions of people who travel to visit friends and family or use time off during the holidays to go on vacation. Because so many people travel during the holidays, airports are more crowded than usual and the nation’s roadways often experience heavy traffic, especially on the days immediately before and after a holiday.

While there’s not much travelers can do to reduce the number of fellow travelers come the holiday season, there are certain dos and don’ts that can make holiday travel much easier.

DO plan ahead. Leaving holiday travel plans until the last minute is a recipe for disaster. Some air travelers feel it’s

more affordable to book flights in the weeks leading up to the holidays rather than months in advance. While it’s possible to find last minute airline deals, it’s very possible such deals will put travelers on standby.

That’s potentially disastrous during a travel season that has frequent flight delays or cancellations due to inclement weather.

Book travel plans as early as possible to avoid the hassles of last minute bookings.

DON’T blame airport staff if things go awry. The holiday season can be stressful for those who have to travel, but it’s exceedingly so for the men and women who work in the travel industry. Airline employees are often treated poorly by travelers who need someone to blame for flight delays and cancellations. The

same goes for the people who work at bus or train stations.

Regardless of how inconvenient interrupted travel plans can be, it’s never the fault of the person working at the airport. It’s often a result of inclement weather — something no one can control.

Should travel plans be delayed or cancelled, remain courteous, compassionate and respectful of staff. It’s the right thing to do, and it might just garner you some consideration when the time comes to reschedule plans.

DO insure your trip. Weather can wreak havoc on travel plans. Travelers going to or from regions where heavy snowfall is a possibility should always protect themselves against cancellations or delays by insuring their trips. Insurance is often inexpensive and can protect travelers if their flight plans go awry.

The peace of mind insurance provides can also reduce the stress of holiday travel.

DON’T try to make up for lost time. While there’s little that air travelers can do to make

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up for lost time, those traveling by car often try to make up for lost time by driving aggressively.

Nothing could be more dangerous, as the roads are often overcrowded and driving conditions during the holidays are rarely ideal. Even if a traffic jam or other delay makes it impossible to stick to your travel schedule, don’t risk disaster with aggressive driving. Instead, call your destination and explain you will be a little late because of delays on the roadway. No matter where you are going, be it a hotel or to a friend or family member’s house, they will understand the situation and they will certainly prefer you get there safe and sound.

DO be an early bird. If traveling by air, get to the airport extra early. This way you won’t have to fret when the lines at baggage check or security

checkpoints are long. If traveling via automobile, get up early and hit the road before most drivers are even out of bed. It might not be fun to get up so early, but you will likely start your trip off with little traffic.

DON’T overdo it. It’s tempting to try to see everyone during the holiday season, but most travelers would prefer to stay in one place for more time than to continue traveling from place to place without spending much time at any one place.

Traveling too much can lead to exhaustion, which is especially dangerous for those traveling by automobile. If possible, spread out holiday travel as much as you can.

Holiday travel doesn’t have to be so difficult. Adhering to a few dos and don’ts can make this year’s holiday travel far less stressful.

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Pickin’ At St. Peter’s Pumpkin Patch There were plenty of pumpkins at St. Peter’s Episcopal Church this fall. At left, Ben Palladino carries his picks.

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Shipping Packages Requires More Than Just Timing

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hen shipping holiday gifts, much of the focus is on getting those gifts in the mail on time. While it’s important

to avoid procrastinating when shipping holiday gifts, there’s more to shipping gifts than just getting them sent out promptly.

When shipping holiday gifts this season, consider the following tips. * Ship through an online retailer. Billing address and the shipping address are two different categories when buying from an online retailer, and holiday

shoppers should take advantage of a retailer’s willingness to package and ship gifts for you.

Many online retailers will even gift-wrap items for you and include a personal note as well. * Protect the gift. For those who won’t be using an online retailer, be sure to protect the gift, especially if it’s fragile. Use bubble cushioning and packing peanuts when sending fragile items through the mail. If sending multiple items, wrap each item tightly in bubble cushioning but leave some space between the items for peanuts. * Carefully pack perishables.

When sending perishable items,

How Did ‘Black Friday’ Originate?

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hough some might feel it’s a relatively recent phenomenon, the history of Black Friday might actually have originated several decades ago. The day following Thanksgiving that marks the unofficial beginning to the holiday shopping season, Black Friday is not an official holiday and theories abound as to its origins and even what its name means.

One theory implies that the nickname has little to do with retailers making money, and more to do with local law enforcement dreading the day after Thanksgiving. This theory suggests that, as far back as the 1960s, police officers in Philadelphia nicknamed the day “Black Friday” because they loathed the traffic jams and rise in misdemeanors that occurred when holiday shoppers converged on local shopping

districts. That theory counters the one that suggests the name stems from the onset of the holiday shopping season, when retailers saw their profits increase heavily and they were “in the black” for the year.

Whatever its origins, Black Friday has now become such a phenomenon that the name figures to live on for many more

decades.

But Black Friday, although more well-known, is not the only day retailers look forward to for big profits post-Thanksgiving. Cyber Monday is the term used for the Monday immediately following Thanksgiving. First used within the e-commerce community during See CYBER, page 7

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always send them via next-day delivery and never ship them near the end of the week, such as a Friday or Saturday. Items shipped on Friday and Saturday should be able to withstand a few days of being in transit. But when sending cheeses, fruits or any other perishable items, it’s best to do so early in the week and choose next-day delivery. * Insure more expensive gifts.

Don’t skimp on insurance when sending expensive gifts such as jewelry through the mail. Shipping companies typically only

insure items up to a certain amount, so insure more expensive items through your own insurance company so their full value is covered. * Comparison shop when shipping. Comparison shopping not only applies to holiday gifts, but shipping as well.

Shipping companies, including the post office, compete for business come the holidays, and you can likely find a good deal to reduce the cost of shipping holiday gifts, costs that can add up if shipping several gifts.

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Winter Weather Activities Help Remedy Cabin Fever

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eople accustomed to spending time outdoors can grow restless when winter weather sets in. After the novelty of the first few snowstorms wears off, many find themselves tired of being cooped up and begin dreaming of warmer weather.

Cabin fever occurs any time a person is stuck indoors for too long. It can happen from an illness or injury that limits outdoor mobility. In general, by the time spring arrives, most people have experienced a bout of cabin fever.

In addition to general restlessness, cabin fever can cause sluggishness, weight gain, and changes in sleep patterns due to

inactivity. There are some remedies that can zap cabin fever, however.

1. Get moving. Being a couch potato can lead to weight gain and feelings of depression.

Make strides to exercise or do something that gets the heart pumping for at least 30 minutes every day. This can include hosting a family dance-off, firing up the gaming console for a round of virtual reality sports action, hopping on the treadmill or stationary bike, or any other activity that raises the heart rate.

2. Play in the snow. Snow shoveling can certainly be a task that some prefer to avoid, but playing in the snow can be a

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fun activity for any age. Dress warmly and head outdoors to build a snow fort or engage in a game of snowball tossing.

3. Take daily walks. As long as sidewalks or paths are passable, head outdoors and stroll the neighborhood.

It’s amazing what sights can be missed when one is whizzing by in a car. Enjoy the snow-covered landscape before heading back for some hot chocolate.

4. Visit the craft store. Visit a nearby craft store to stock up on items that foster creativity indoors for hours on end.

Acrylic paints and plaster molds are an entertaining hobby. Avid knitters can spend time whipping up a new hat or scarf and glove set. Kids may find that scrapbooking or simply creating collages from magazine photos with scissors and paste is enter-

taining.

5. Do some spring cleaning.

Spring is right around the corner, so use time spent indoors to get a head start on organizational projects. Clean out a closet or room that might have grown cluttered over the winter.

6. Give your home a makeover. Now’s the time to tackle an interior home repair. Painting a room a new color or even installing ceramic or stick-down tiles can give a room a new look and keep a person busy for an entire weekend.

7. Back up computer files.

Instead of simply browsing the Internet or updating a social network site status, use time on the computer to back up important files and photos to an external hard drive or CD. 8. Gather receipts and tax documentation. Tax season is almost here and that means having all of the necessary forms and receipts handy for filing, whether a person handles that on their own or gets help from a tax professional.

9. Have a family game night.

Host a night each week when the entire family gathers to play a game. It makes a welcome alternative to watching TV. 10. Learn to cook. Use time indoors to prepare meals in advance or experiment with new recipes.

11. Visit a museum. Now’s the time to explore places in the area (or schedule a road trip) that are just perfect when the weather isn’t.

12. Host a party. Just for the fun of it, invite friends and family over for a party to beat cabin fever.

13. Head to the movies.

Watching a movie on the big screen can be a change from watching TV at home.

When you put your mind to it, it’s possible to think of dozens of ways to cure cabin fever.

THE CHESHIRE HERALD, NOVEMBER 24, 2011

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Tight Budget? Lower The Cost Of Your Holiday Meals

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ith so many people looking for alternatives to costly holiday fare, newspapers, magazines and online cooking sites are overflowing with great ideas. But the key to hosting a successful seasonal meal is not simply finding interesting recipes and purchasing lower-cost foods, but in creating and organizing a menu that works from start to finish. The easiest way to do that? Make a plan and stick to it.

Share the cooking and the cost. Rising food costs and tighter budgets have prompted many people to host potluck holiday dinners. As the host, you might prepare the main dish and have your guests fill in

the rest of the menu. Either ask participants to contribute their signature salad, side dish or dessert, or plan a meal along a particular theme and give guests choices from among a list of menu items.

Simplify. There is no rule stating that holiday dinners have to be fancy, so don’t be afraid to plan a menu that has fewer and less costly components. For example, serve a hearty and flavorful turkey stew or soup in place of a more expensive roasted turkey. Pair it with a simple salad and loaves of crusty bread, then finish up with homemade apple cobbler. Your guests will leave happy and well nourished, and you will have served up a flavorful and frugal holiday feast.

Cook and freeze. Another option is to build your menu around a few dishes that can be prepared ahead and frozen.

Cooking ahead saves money by spreading out food expenditures and avoiding last-minute shopping, which often leads to spending more money.

Go meatless. Vegetarian dishes can be far less expensive, especially when feeding a crowd. Consider replacing the turkey or roast with a pasta or risotto dish, roasted vegetable tart or veggie lasagna. Great sources of vegetarian recipes include vegkitchen.com, epicurious.com, vegetariantimes.com, and allrecipes.com.

Go ethnic. While tradition tends to rule at Thanksgiving,

Cyber Monday Also Big For Retailers continued from page 5 the 2005 holiday season, the term Cyber Monday was coined after online retailers noticed a substantial increase in sales on the Monday following Thanksgiving. This was largely credited to men and women returning to work on Monday after the long holiday weekend and using their company’s secure and high-speed Internet connections to make holiday pur-

chases. In fact, many employers have begun to block certain Web sites in an effort to keep employees focused on work and not on their holiday shopping.

While some might feel this is unnecessary, Cyber Monday figures from 2010 suggest otherwise. According to comScore, a company whose services include monitoring e-commerce, 2010 was a record breaking year for Cyber Monday sales. Shoppers spent 16 percent more

online during Cyber Monday from the year before. Consumers spent $1 billion on Cyber Monday in 2010, and statistics also indicated there were more shoppers embracing Cyber Monday in 2010, when online shoppers increased by 4 percent and shoppers spent 10 percent more per transaction than they did a year before. By the end of Cyber Monday a year ago, more than 17 million transactions had occurred.

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Christmas and New Year’s menus are wide open. How about a Mexican fiesta or an Italian feast? With a large pan of enchiladas or a big bowl of spaghetti and meatballs, it’s easy to feed a crowd and stay on budget.

Stick to home- A hearty soup, stew or chili is an easy and made. As a rule, any- economical way to feed a hungry crowd. thing you make at home will cost less — and likely an array of exotic ingredients, taste better — than prepared your homemade holiday meal foods from the grocery store or will hit the spot and you won’t a restaurant. If you stick with hit the ceiling when you add up simple recipes that don’t require the food bill.

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Gift Wrap ‘Green’ To Reduce Waste

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he average household’s waste jumps by more than 25 percent between Thanksgiving and New Year’s Day and that holiday debris adds an additional one million tons per week to landfills.

There is a lot that everyone can do to recycle, reuse and reduce during the holidays. According to Eco-Chick. com, “If every family reused just two feet of holiday

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ribbon, the 38,000 miles of ribbon saved could tie a bow around the entire planet. If every American family wrapped just three presents in re-used materials, it would save enough paper to cover 45,000 football fields. The 2.65 billion Christmas cards sold each year in the U.S. could fill a football field 10 stories high. If we each sent one card less, we’d save 50,000 cubic yards of paper.”

Here are some ways to go green and even save green on gift packaging this year: Recycle: Conventional wrapping paper typically cannot be recycled since it is often coated in metal foil or plastic laminate. But if the paper rips and doesn’t glitter

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or shine, it should be placed into the recycle bin along with other paper products. Check with your local recycler to find out which types of wrapping paper they accept. Recyclable wrapping paper is increasingly available from retailers such as Amazon.com, Office Depot, and UncommonGoods.com.

Reuse: Before gift-opening begins, set aside a box for collecting reusable boxes, wrapping paper, gift bags, ribbons, and other decorations. Even if wrapping paper is torn, it can be used for craft projects, packaging filler or to enclose smaller gifts the following year. Gift bags are also great candidates for reuse. If the surface of the See REUSE, page 16

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

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The Holidays Provide Festive Backdrop For Weddings

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lthough prime wedding season runs from May through October, many brides- and groomsto-be choose to tie the knot during the winter, with the holidays providing a popular backdrop to the wedding festivities.

Holiday weddings are often joyous affairs.

People are jolly, decorations abound, and there’s a chance that some snowfall can make your picturesque photo dreams come true. And considering most churches and reception sites are already trimmed in seasonal decor to accommodate various holiday parties, chances are you can save a little money on floral arrangements and extra accessories.

Having a wedding during the holidays also makes it easier to plan out themes and color schemes. For those who have difficulty deciding on bubblegum pink bridesmaids gowns or teal table linens, working with the colors of the winter season makes planning simple. Choose among burgundy, berry red, forest green, gold, silver, cream, and light blue to set the mood

of the event. Deep red gowns complement any skin tone, and bouquets full of green and white call to mind a light snow dusting evergreen boughs.

When selecting wedding invitations, be sure to choose a design that will set the invitation apart from the holiday greetings already being delivered to wedding guests. You may want to forgo a folded card or any holiday inspired embellishments on the invitations altogether. Instead, go with a classic white or off-white card.

A border of snowflakes or a mention of a holiday theme in the invitation wording will clue in guests to the wedding’s holiday theme.

Because the holidays are already a busy time of the year,

there are a few other considerations couples should heed when planning their weddings.

• Push up the dates on which you do all of your meetings with vendors. The season is awash in parties and other festive events; therefore, reception sites, caterers, florists, limousine services, and disc jockeys may book quickly. Try to secure as many vendors as possible as soon as you set your wedding date.

• Cons u l t with a clergy member to discuss having a religious wedding during the holiday season. Certain dates may be restricted due to liturgical requirements or simply because of special churchrelated events.

• Wedding guests are likely

to be busy themselves during the holiday season, so be sure to send out save-the-date cards to advertise your wedding well in advance of sending out the actual invitations. When invitations are mailed, do so about three months before the wedding.

• Flowers may be more expensive at this time of the year, so spread a tight budget by including candles, ornaments, greenery (such as evergreen branches or holly) or simple poinsettia plants with other more traditional flowers.

• Be sure to factor weather into the planning. If gowns will not have sleeves, be sure to select shrugs or capes that can be

worn for warmth. Muffs or fullarm gloves can be elegant and warming as well.

• Get creative with wedding cakes to tie into the theme. An all-white cake can look like it’s covered in snow. A cake can be shaped into a wrapped gift or a giant ornament.

• Also keep in mind that this is a busy travel season. Therefore you may want to wait until well after New Year’s before embarking on your honeymoon.

Otherwise you could pay a premium for airline tickets.

A wedding during the holiday season can be magical and something that adds even more sentimental value to an already joyous time of year.

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

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Holiday Guide

N O V E M B E R

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Follow Three Rules When Planning A Buffet-Style Dinner

T

he countdown to the holidays is on, bringing with it the challenge of how to serve a large gathering fast and easy. Fear not! There’s a simple solution.

Forego the traditional, fullservice, sit-down meal and opt instead for a buffet-style serving. Follow these three steps and yours will be a gathering remembered with fondness by both your guests and you.

1. Divide and Conquer: No more waiting in lines as Uncle Fred peruses the spread so slowly that other guests nearly faint from hunger. Setting up multiple food stations will save your sanity.

A few days before your gathering, clear most items off your kitchen countertops, table, is-

land and dining room buffet and move contents to the laundry room or garage. Convert each area into a serving station where foods will be grouped by category. Label each area with a sticky note so that when the big day arrives, the stations can quickly be assembled.

At each serving station, stack plates so diners won’t have to traipse off to the table for one.

Pre-fill glasses with ice and beverages for quick pickup. Remember, it’s hard to carry more than a plate and glass so preset the table with napkins and flatware.

2. Control the Crowd: Don’t think twice about placing tables in multiple rooms. It’s better than crowding everyone together or asking guests to bal-

ance plates on laps while sitting on your sofa. To seat people quickly (and without a fuss), use place cards.

3. Keep It Simple: Flowers in a vase are so “last year.” Instead, style up the buffet with an eye-catching “Gratitude Tree” (pictured at right), a sculptural bronze metal tabletop tree festooned with ribboned tree tags.

Guests write what they’re thankful for on tags and after dinner’s done, take turns reading. This is a unique way to remind guests about the true meaning of the holiday being celebrated and, because the tree arrives ready for display, it’s a real timesaver.

Remember: every minute saved adds up to extra time you can spending enjoying the day with your guests.

A “Gratitude Tree” provides a reminder of the real meaning of Thanksgiving. Guests can write what they’re thankful for on tags and hang them on the branches.

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

N O V E M B E R

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Holiday Guide

Dress Up Your Menu With Rice-Stuffed Baby Squash

W

ith fall on the horizon once again, party themes will soon turn from backyard barbecues to pigskin parties with all the football fixings. As a result, party hosts must keep up with the changing seasons and alter their menus accordingly.

When it comes to the seasons, it helps to look for foods that are newly in season when preparing the menu. It also helps to consider the guests and their individual needs. San Francisco-based chef Rebecca Katz teaches culinary solutions to people navigating cancer treatments and its aftereffects. Party hosts looking to greet guests in similar situations should consider the following recipe for “Baby Dumpling Squash Stuffed with Rice Medley” courtesy of Katz’s “One Bite at a Time” (Celestial Arts).

Baby dumpling squash typically is available at the farmer’s market in fall, making it an ideal alternative to more traditional fare.

Baby Dumpling Squash Stuffed with Rice Medley Serves 6

Rice Medley 1 cup brown and wild rice blend 1 cup white rice 1 teaspoon salt 2 tablespoons extra virgin olive oil 1 cup diced yellow onion 1 cup peeled and diced celery 2 tablespoons finely chopped shallots 2 apples, peeled, cored, and cut into small cubes 1/4 teaspoon dried thyme 1/4 teaspoon dried sage 1/2 cup dried cranberries, currants or raisins 1 cup chopped, roasted pistachios Preheat the oven to 350° F. Line a rimmed sheet pan with parchment paper. Combine the olive oil, salt, allspice, red pepper flakes, and cinnamon. Brush the insides of the squash with the spice mixture. Arrange the squash cut-side down on the prepared pan and roast for 20–25 minutes, or until tender. Check them at 20 minutes, touching the top of a squash with your finger. If they’re soft, remove them from the oven and cover with foil until ready for assembly.

To make the rice medley, in two saucepans bring 2 cups of water and 1/2 teaspoon salt in each to a boil. Add one type of rice to each pan, return to a boil, cover, and reduce heat to low. Simmer until tender, about 30 minutes. Transfer both types of rice to one sheet pan and rake with a fork to separate the grains.

While the rice is cooking, heat 2 tablespoons olive oil in a sauté pan. Add the onion with a pinch of salt and sauté for about 5 minutes, until golden. Add celery, shallot and apples and sauté for another 3 minutes. Add thyme, sage and cranberries and cook for 2 minutes more. Deglaze pan with 2 tablespoons of water.

In a large bowl, combine the vegetable-apple mixture with the rice. Adjust seasoning. Scoop the rice mixture into the squashes and serve each topped with a sprinkling of toasted pistachios. Serve all on a platter or on individual plates as a main dish.

Squash 1 tablespoon extra virgin olive oil 1/4 teaspoon sea salt 1/4 teaspoon ground allspice 1/4 teaspoon red pepper flakes 1/4 teaspoon ground cinnamon 6–8 baby dumpling squash, tops cut off, center and seeds scooped out

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

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Holiday Guide

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Pumpkins: The Ubiquitous, Nutritious Fruit Of Fall

P

umpkins are a common autumn sight. This fruit of the fall is often used in decorating the interior and exterior of homes, but can be an integral component of cooking and baking as well.

Pumpkin afficionados who want to know more about these delicious gourds can dig into the following facts.

The pumpkin is a member of the squash family that grows on a long vine close to the ground.

Brightly colored flowers form and then turn into pumpkins.

Pumpkins adapt to many climates and are grown on all of the continents except Antarctica.

In colonial times, settlers and natives alike relied on pumpkin as a staple of their diets. The British saw the possibilities of pumpkins as a food source and brought seeds back to Europe to enjoy as well.

Pumpkins are composed of several parts. The pumpkin is covered in a skin that surrounds the pulp, or the meaty part of

the pumpkin. The stem is at the top of the pumpkin and connects to the vine. Tendrils are thin pieces of vine that tether the pumpkin to the ground to protect it from the wind and weather. The inside of the pumpkin is known as the cavity and can contain seeds and fibrous strands. The bottom of the pumpkin is known as the blossom end because that’s where the flower started before the pumpkin formed.

Most varieties of pumpkins are edible, but some taste better than others. Once pumpkins turn orange they can be eaten.

The pulp can be baked into pies, breads and cakes and added to soups and stew. Pumpkin puree can replace the oil in cake recipes in much the same way as applesauce.

Adding pumpkin to recipes provides a healthy way to increase nutritional value. One cup of mashed pumpkin contains 3 grams of fiber and a whopping 245 percent of the RDA of vitamin A.

Here’s some pumpkin trivia to ponder.

• Pumpkins were once believed to eliminate freckles and were also used as a remedy for snake bites.

• In 2007, people in Boston earned the world record for the most lit pumpkins with 30,128 twinkling jack-o-lanterns.

• Thousands of people participate in pumpkin chucking, an event where air cannons propel pumpkins thousands of feet.

Each year people compete to see who can launch a pumpkin the farthest.

• On September 25, 2010, people in New Bremen, Ohio, broke their own record when they baked a 3,699 pound pumpkin, surpassing their prior record of 2,020 pounds.

Pumpkins are a seasonal delight to many come the fall. But in addition to being delicious, they’re also interesting.

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Pumpkin Cookies With Cream Cheese Frosting (Makes approximately 3 dozen cookies) For the cookies: 1 cup sugar 2 sticks unsalted butter, softened 2 tablespoons maple syrup 2 eggs 1 cup canned pumpkin 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves 2-1/2 cups flour 2 teaspoons baking powder Pinch of salt For the frosting: 2 (8-ounce) packages cream cheese 1 cup confectioner’s sugar 1/4 cup milk 1 tablespoon vanilla extract Zest of one lemon Whole pecans for garnish Preheat the oven to 350 degrees F. Cookies: In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks.

When cool, ice with the cream cheese frosting.

Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool, spread with some of the frosting. Garnish with a whole pecan.

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

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Holiday Guide

Many Tantilizing Treats To Try With Leftover Turkey

I

t’s easy to have leftover turkey once the Thanksgiving holiday has passed. Many people miscalculate the number of pounds of turkey they need to feed the family, or an excess of side dishes makes Tom Turkey less of the culinary centerpiece he should be. Don’t worry if you’re one of the people left with an abundance of turkey.

There are plenty of ways to turn it into delicious meals to be enjoyed for several days after the holiday.

To enjoy turkey leftovers, first

the remaining turkey should be prepared and stored so it can be safely eaten later on. This means that turkey should be deboned and packed up for storage no later than two hours after the bird has been served, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service. Generally, leftover turkey can be enjoyed 3 to 4 days after Thanksgiving if it is refrigerated. If the meat is frozen, it can last much longer.

Now comes the time to whip up delicious recipes from that

remaining turkey. Here are some ideas to whet the appetite.

• Turkey chili: Combine the meat with kidney beans, red and green peppers, onions, pureed tomato and a package of chili seasonings from the supermarket. Let simmer and serve with corn bread or over rice.

• Turkey kabobs: Thread turkey on skewers with apples, pears or pineapples. Bake until meat is reheated and fruit is soft.

• Turkey gyro: Top pitas with turkey meat, lettuce, onion, and fresh tzatziki sauce. Tzatziki is made by mixing chopped cucumber, garlic and lemon juice with a thick Greek yogurt.

• Turkey omelettes: Chop up turkey and add it to the egg mixture when making omelettes. Serve with toast spread with cranberry sauce.

• Turkey pot pie: Line a pie tin with homemade or storebought pie crust. Add turkey, half a can of cream of chicken soup, a package of thawed mixed vegetables, and the remaining pie crust. Bake until the pot pie is bubbly and hot.

• Mexican-style turkey: Replace the meat in tacos, fajitas or enchiladas with leftover turkey.

• Buffalo turkey pizza: Toss leftover turkey with melted butter and hot sauce. Use the seasoned meat on top of a homemade or pre-made pizza. Bake and enjoy.

• Turkey-tossed pasta: Add strips of turkey to a dish of pasta, topped with a favorite sauce.

• Turkey panini: Slice a thick, crusty bread and spread the outsides with butter. Add layers of turkey, cheese and cooked ba-

con. Cook on a griddle, using a heavy pan to hold the panini flat while cooking. Flip over and continue to cook until panini is golden brown and cheese is melted.

• Pulled pork-style turkey: Chop up or pull apart leftover turkey meat. Toss with your favorite barbecue sauce. Serve on soft sandwich buns with a side of cole slaw.

• Turkey salad sandwich: Mix chopped turkey with mayonnaise or salad dressing, diced celery, onions, and shredded carrots for a refreshing cold sandwich filling.

• Turkey and vegetable stirfry: Heat a wok or skillet with a little oil and sauté onions, garlic and favorite stir-fry vegetables.

Add the turkey to heat and season with soy sauce or teriyaki.

Serve over steamed rice.

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

Fourteen

Holiday Guide

N O V E M B E R

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Gluten-Free Diet May Mitigate A Range Of Ailments

F

rom restaurants to food packaging, it is difficult to escape the gluten-free craze that is sweeping the country. Whether as their own dietary preference or for a specific health reason, many people are eschewing gluten products and leaving other people wondering if they should, too.

Gluten is a type of protein that is found in grain products, including wheat, barley and rye, among other carbohydrates.

Not all cereals and grains contain gluten, so it’s important to note that gluten and grain

are not synonymous. Gluten is not the grain itself, but a component that gives certain grain products their chewy, bending texture. It’s also what contributes to the rising process of doughs brought on through the kneading of the dough. Gluten is tough, which is why doughs and bagels containing gluten have a dense, thick composition. Products that have gluten removed tend to be sticky and goopy in consistency and without shape.

Individuals with a hereditary condition called celiac disease

cannot properly digest gluten.

Celiac disease is an immune disease in which people cannot eat gluten because it will damage their small intestine. Despite millions of confirmed cases, many people are unaware that they have celiac disease.

Other people experience sensitivity to products containing gluten — from gastrointestinal discomfort to migraines and fatigue. According to the Gluten Intolerance Group of North America, much still remains unknown about gluten sensitivity, but it is clear that gluten

sometimes triggers an immune response like an enemy invader in some people. Many find that avoiding gluten helps mitigate symptoms.

Although there are people who have legitimate reasons to avoid gluten, many are jumping on the gluten-free bandwagon.

A paper published in the New England Journal of Medicine may be at the root of this newfound fear of gluten. The paper advised that several diseases may have a root cause with gluten, including irritable bowel syndrome, cancer, rheumatoid ar-

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The trouble with healthy people removing gluten from their diets is that it can cause some deficiencies. The body actually requires grains to receive the daily recommended value of certain vitamins and nutrients.

These include calcium, riboflavin, folate, thiamin, iron, and fiber. Gluten, being a protein, is also a viable protein source for the body. Individuals who are vegetarians often get protein through legumes and grains.

Adopting a gluten-free diet in addition to being vegetarian removes another protein source.

While there is no actual danger to eating gluten-free, doctors advise ensuring you’re getting the adequate vitamins and nutrients through other sources to compensate for the lack of nutritional value from grains.

Those adopting a gluten-free diet should be careful to read product ingredients to determine if gluten is present. While key words like wheat, oats, barley, and rye indicate gluten, malt and hydrolyzed vegetable protein are also indicators that gluten is in the food.

Although most traditional breads are off limits to those with gluten sensitivity, there are many products being marketed mainstream that are made with rice or potato flour instead. Cereals made from corn and rice are good alternatives to those made with gluten-containing grains. Traditional pastas are also off-limits. People can try substituting rice noodles for wheat noodles in recipes.

Gluten is not exclusive to foods, either. Beer contains wheat, so it will also have gluten. Choose wines or other liquors instead. Also, some products, like lip balm, also contain gluten. Therefore, it’s best to be aware of all gluten sources and not assume it is only relegated to foods.

Although many people are adopting gluten-free lifestyles, removing the protein from your diet is only medically necessary at this point if you suffer from celiac disease or gluten sensitivity.

THE CHESHIRE HERALD, NOVEMBER 24, 2011

N O V E M B E R

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Time And Service To Charity As Valuable As Cash

Al Valerio/Cheshire Herald

The Cheshire Food Drive depends on not only donations but also the time and service of many volunteers.

D

onating is a popular way to show appreciation during the holiday season, but not every household has the funds to donate this year. In lieu of making a financial donation, a gift of time and service is just as valuable.

Research indicates that 50 percent of charitable donations are made between Thanksgiving and Christmas. During the season of hospitality and togetherness, making charitable donations is ever-present in many people’s minds. However, financial insecurity due to the sluggish job market and economy will likely result in more people hoping to volunteer their time instead of their finances this

holiday season.

Volunteering one’s time is a way to give back without expending funds. Just as charities and other organizations are in need of money to operate their causes, they also need manpower to put plans in action.

Busy people may think they don’t have the time to volunteer, but this is not the case. According to Charity Guide, a nonprofit organization dedicated to promoting flexible volunteerism by inspiring and facilitating acts of kindness, volunteer work can take as little as 15 minutes per week and be based on a flexible schedule.

When considering volunteerism, individuals can pick a cause that is dear to their hearts.

Organizations that raise awareness about medical conditions to animal rights groups are all charities that can use assistance.

Here are some ways the average person can volunteer service.

• Business owners who provide a particular product or service can donate such items

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* Something as simple as carpooling or offering to shop for busy people is another form of volunteer work that doesn’t require being part of a particular organization. Why not babysit for a person who has to catch up on some holiday shopping?

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to the charity. For example, a printing company can offer to print letterhead or envelopes for an organization. A baker can offer food for luncheons or fundraisers. Donation of time doesn’t necessarily have to mean manning the phones.

• Schools are often understaffed and can use the help of parents and other community members. Volunteering beyond the typical call of duty can help school programs flourish. Volunteering time as a coach or librarian can ensure children have the resources and programs for a well-rounded education.

• Consider spending time with the elderly at a nearby assisted-living facility or as part of a home-visitor program. Individuals who don’t have family nearby may appreciate a visit from someone, even if it’s just to sit and chat. This is something the entire family can do, even children.

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

Sixteen

Holiday Guide

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Layaway Making A Comeback At Many Retail Stores

I

f you thought layaway had gone the way of eight-track tapes and floppy disks, think again. The deferred payment or installment plan, once popular with budget-conscious consumers, is making a big comeback.

For people who are unfamiliar with the concept or who were born after the 1980s (when installment plans gave way to credit cards and other types of financing), layaway is a simple way to purchase merchandise over time, interest-free. Consumers select the items they want to buy from a retailer offering the plan, make a deposit, which often includes a modest service charge, and pay for the merchandise over a specified

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period. Once the item has been paid for in full, the retailer releases the goods to the consumer. The only potential glitch is if the consumer fails to make payments in full or on time. In that event, the retailer has the option of returning the customer’s payments (minus service charges) and reselling the items.

While there’s no doubt that a shaky economy has contributed to the revival of layaway, economists and leading retailers — Sears, K-Mart, Burlington Coat Factory, Marshall’s, TJ Maxx, Toys “R” Us, and Hallmark — say the recession is only part of the story. For retailers, layaway opens the doors to new customers who would not be able to make purchases without them.

For consumers, paying in installments is a sound financial tool for purchasing necessities and managing expenses, particularly during the holidays.

Overall, layaway plans are heavy on benefits, including: No fine print: For the most part, retailers’ layaway plans are straightforward and easy to understand.

No credit checks: Credit checks are not required to enter into a layaway contract, making it a great option for people trying to rebuild credit due to foreclosure or past credit card problems.

No need to leave home: Some retailers have launched e-layaway programs, making it possible for consumers to purchase online over time.

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Reuse Gift Wrappings continued from page 8

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However, most plans offer a seven-day grace period for missed payments. Know the details of a retailer’s plan before signing.

Missed sale prices: Some retailers don’t offer Black Friday prices to layaway customers.

Check with the stores you plan to patronize before the holidays.

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Geographic and service restrictions apply to AT&T U-verse service. Call 800-ATT-2020 or go to uverse.att.com to see if you qualify. AT&T also imposes monthly a Regulatory Cost Recovery Charge of up to $1.25 to help defray costs incurred in complying with State and Federal telecom regulation; State and Federal Universal Svc charges; and surcharges for customer-based and revenue-based state and local assessments on AT&T. These are not taxes or government-required charges.

Limited-time offer. Other conditions & restrictions apply. See contract & rate plan brochure for details. Subscriber must live & have a mailing addr. within AT&T’s owned wireless network coverage area. Up to $36 activ. fee applies. Equipment price & avail may vary by mrk & may not be available from independent retailers. Early Termination Fee: None if cancelled in the first 30 days; thereafter $175. Some agents impose add’l fees. Unlimited voice services: Unltd voice svcs are provided solely for live dialog between two individuals. Offnet Usage: If your mins of use (including unltd svcs) on other carrier’s networks (“offnet usage”) during any two consecutive month exceeds your offnet usage allowance, AT&T may at its option terminate your svc, deny your contd use of other carriers’ coverage, or change your plan to one imposing usage charges for offnet usage. Your off net usage allowance is equal to the lesser of 750 mins or 40% of the Anytime mins incl’d with your plan (data offnet usage allowance is the lesser of 6 MB or 20% of the KB incl’d with your plan). Billing: Usage rounded up to the next full minute or kilobyte, at the end of each call or data session, for billing purposes. 30-Day Guarantee: If phone is returned within 30 days in like-new condition with all components, early termination fee will be waived. All other charges apply. Offer expires November 30, 2011. Svc provided by AT&T Mobility. © 2009 AT&T Knowledge Ventures. All rights reserved.

bag is marred from removing ribbon or a bow, the spot can be covered with scraps of used wrapping paper.

Reduce: Reusing wrapping paper, boxes, ribbon, and gift bags is a big step in the right direction. But the best way to avoid waste is to reduce the use of these items in the first place.

Instead of wrapping gifts in paper, consider using scarves, towels, cloth napkins, or leftover fabric. Sew your own simple fabric sacks by hand or machine or try painting an old pillowcase and tying it up with fabric ribbon, string, or even shoelaces.

And don’t forget newspaper!

The comics make colorful giftwrap any time of year, particularly for kids.

THE CHESHIRE HERALD, NOVEMBER 24, 2011

N O V E M B E R

17 Practical Uses For Baking Soda

G

oing green often translates to making subtle lifestyle changes to improve prospects for the planet. Limiting the use of chemical products and other harmful materials in everyday life can vastly reduce harmful impact on the world.

There are many items that can replace harmful chemicals for cleaning and other purposes. One of the more versatile is baking soda. Commonly found in the kitchen pantry, baking soda can be put to use in that room and beyond.

In a traditional sense, baking soda, or sodium bicarbonate, is a leavening agent used in baking. Baking soda is used in reci-

pes where an acidic ingredient, such as buttermilk or lemon juice, will be used to generate the chemical reaction that releases bubbles of carbon dioxide. This reaction occurs right after the mixing of ingredients, and baking immediately after will be necessary.

However, beyond cookies and cakes, baking soda has a number of useful purposes. Because it is all-natural and can be ingested, it can be used safely and without concern for toxic interactions. Furthermore, baking soda helps regulate pH — keeping a substance neither too acidic nor too alkaline. It is this neutralizing function that can help it limit acid smells in the

refrigerator. Here is a look at some of the other ways to put baking soda to use.

1. Mouthwash: Mix a glass of water with one teaspoon of baking soda. Swish and spit out the solution, then rinse. Mouth odors will be neutralized.

2. Deodorant: Pat baking soda under the arms for a natural body odor deterrent.

3. Antacid: Use baking soda as an antacid or to combat sour stomach. The box usually will give directions for making a solution to drink to ease stomach discomfort.

4. Itch remedy: Shake baking soda onto the hand and pat it on damp skin after a shower.

5. Deodorize: Sprinkle baking soda on carpets before vacuuming. Keep a box in the refrigerator or a closet to absorb foul odors.

6. Water treatment: Use baking soda to neutralize water pH. Add it to bath water or to the washing machine to improve soap’s efficacy.

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7. Hair improvements: Mix a small amount of baking soda with traditional shampoo. The baking soda will help remove the residue that styling products leave behind.

8. Soft scrub: Sprinkle baking soda on a clean, damp sponge. Use it to scour tiles, sinks, tubs, and counters. Rinse and wipe dry.

9. Microwave cleaner: Baking soda on a sponge can also clean the inside of the microwave without leaving a harsh smell behind.

10. Stainless cleaner: Make a paste of baking soda and water to remove rust stains from a stainless steel sink.

11. Coffee pot cleanser: Remove bitter tastes and stains from coffee pots or tea pots with a solution of 1⁄4 cup baking soda to 1 quart of warm water.

Holiday Guide 12. Gentle baby clothes cleaner: Soak baby items in water and 1⁄2 cup baking soda for a gentle cleaner.

13. Grease fighter: Sprinkle baking soda on light oil and grease spills in the garage or in the driveway. Scrub with a wet brush.

14. Freshen litter box: Sprinkle baking soda in kitty litter to neutralize pet odors.

15. Septic care: Regular use of baking soda in drains is the natural way to realize proper pH in septic tanks.

16. Vegetable wash: A foodsafe way to clean dirt and residue off of fresh vegetables and fruit is to sprinkle baking soda on a clean, damp sponge, scrub, and rinse.

17. Fire extinguisher: Baking soda can be used on grease or electrical fires to smother flames.

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THE CHESHIRE HERALD, NOVEMBER 24, 2011

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Holiday Guide

N O V E M B E R

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Alternatives Slim Down Thanksgiving Calorie Count

E

very year families and friends gather around the table to celebrate and give thanks for the bounty of the year. They also tend to consume 3,000 to 4,500 calories per person.

Consider lower-fat, lower-calorie alternatives for Thanksgiving meals that don’t take away from the traditions of the holiday: Traditional: Turkey and stuffing.

Alternative: Turkey that has been roasted or cooked on a rotisserie so that excess fat drips

off. Turkey itself tends to be lean. Avoid basting the turkey with butter and remove the skin upon serving. Skip the bread dressing, which tends to be fatladen.

Traditional: Candied sweet potatoes.

Alternative: Forget the butter, brown sugar and marshmallow topping. Instead, serve sweet potatoes in their natural glory, simply baked and sprinkled with a little cinnamon and nutmeg.

Traditional: Gravy made from pan drippings.

Alternative: Gravy made from low-fat broth. A light au jus will provide flavor and a extra moisture to the bird.

Traditional: Cheese and crackers platter.

Alternative: Fresh vegetables and a light dip. The recommended daily serving of cheese is one ounce. People tend to graze on Thanksgiving, eating much more than an ounce of cheese, paired with fattening crackers. Instead, offer sliced fresh vegetables and a dip made of low-fat sour cream and whole grain crackers.

Traditional: Bread stuffing.

Alternative: Fruit stuffing made with cubed wholewheat bread and slices of apples, pears, cranberries, raisins, and any other in-season fruits. Wet with a low-calorie broth and bake until browned.

For even more flair, bake in individual muffin cups so that portions are clearly identified.

Traditional: Fruit pies, such as pumpkin and apple.

Alternative: A buttery, flaky crust is certainly delicious, but it can pack even more calories

Give the Gift of Knowledge

on the end of a meal. Serve cobblers that are much more fresh fruit and much less crust and extra calories. Better yet, simply serve a platter of refreshing fruit slices.

Turkey Trivia continued from page 2

GIFT TES A C I F I CERT ABLE L I A V A

1079 S. Main Stree t Cheshire 203.272.5316 www.cheshireher ald.com

From complete, up-to-date coverage of Town Hall news to the weekly High School sports results. The Cheshire Herald provides all the information a person could want and more. This Holiday, make sure all of your family and friends are in the know. Stuff their stockings, cards, bags and boxes with a Cheshire Herald Subscription.

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Phone:

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Mail to: The Cheshire Herald P.O. Box 247, Cheshire, CT 06410

• Wild turkeys are able to fly for short durations and up to 55 mph. However, domesticated turkeys raised on farms for food are bred to be fat and meaty, which prevents their ability to get airborne.

• The turkey is no exception to other birds. Sometimes they like to spend the night in trees.

• Benjamin Franklin argued vehemently on behalf of the turkey being the national symbol of America. However, the bald eagle won out.

• The first turkeys to be domesticated were from Mexico and Central America. In Mexico, the turkey was a sacrificial bird.

• Male turkeys make the commonly known “gobble” sound, particularly during breeding seasons to attract a mate. Females, however, cluck.

• A mature turkey will have about 3,500 feathers. That’s a lot of plucking to do before the bird can be eaten.

• Minnesota and North Carolina produce the most turkeys for sale annually.

• The skin that hangs from a turkey’s neck is known as a wattle. The fleshy growth on the base of the beak is known as the snood.

• Every year 90 percent of Americans enjoy a turkey dinner for Thanksgiving, compared to 50 percent on Christmas.

• America doesn’t consume the most turkey per capita; Israel does.

THE CHESHIRE HERALD, NOVEMBER 24, 2011

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N O V E M B E R

Luminarias glow on the green during this year’s Lights of Hope event.

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Holiday Guide

Ensure A Safe Holiday For All

M

any assume that New Year’s Eve is the holiday when the most alcohol-induced car accidents occur, but it holds a distant second place to Thanksgiving for drunk driving-related fatalities. This is perhaps because Thanksgiving is a family holiday, and many people often feel pressure to drink more when family are around to have a good time.

Ensure a happy and healthy Thanksgiving holiday for everyone. Please, don’t drink and drive.

Al Valerio/Cheshire Herald

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The Cheshire herald, NOVEMBER 24, 2011

Twenty

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