PREMIUMEDITION
TIME
TURKEY
Prep question today? Text the experts
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utterball’s Turkey Talk-Line is keeping up with the times. For the first time in its 35-year history Butterball is taking its support to a new level, offering the ability to text cooking questions to Talk-Line experts 24/7 from Nov. 17 to 24 at 844-877-3456. “In an age of immediacy, cooks want the support they need at the touch of a button, whether it’s advice, watching a how-to video, searching on their phone in-store or looking for extra help while in the kitchen,” said Sue Smith, Butterball Talk-Line co-director who has manned the phones for 17 years. “We get thousands of questions at the Talk-Line but by far the most asked question is, ‘How do I thaw my turkey?’ I usually let the caller know refrigerator thawing is the preferred method,” Smith said. “For every 4 pounds of turkey, allow at least one day to thaw in the refrigerator. If preparation gets too hectic and you forget to take your turkey out of the freezer in time, you can thaw the turkey in cold water. Keep it in the wrapper, breast side down, and change the water frequently. You will need about 30 minutes per pound. I always make sure to mention whatever you do, do not thaw your turkey at room temperature,” Smith said. Texting is just the latest advancement to the Talk-Line. In 2013, Butterball added male operators for the first time, and now also answers questions via Facebook and Twitter in addition to posting how-to videos, a Pinterest page and Instagram feed. Whether you’re a first-time Thanksgiving chef or an old pro, the Butterball Cookbook Plus App has the answers for your holiday needs.
Some other common turkey questions: Q: What’s the difference between fresh and frozen? A: Choosing a fresh or frozen turkey depends largely on preference, but also on how soon you plan on cooking your turkey. Make the right decision for you by considering these general tips. • Fresh turkeys are ready to prepare. Fresh turkeys are best if held in the refrigerator for 24 hours before final preparation. • Frozen turkeys can be purchased weeks in advance, but need several days to thaw and require adequate space in your freezer and refrigerator. Q: How long can I store a turkey in the freezer? A: You can store an unopened whole turkey in the freezer for up to two years. Q: What are giblets? A: Giblets are the heart, liver and gizzard of the turkey. These parts should be removed from the turkey cavity before cooking but can be used to make rich, flavorful gravy. Q: What type of thermometer is the best? A: There are a variety of different meat thermometers and they range in price. The most important factor when choosing is accuracy. Test your thermometer before using in your turkey to ensure it gives you an accurate temperature read to reduce the risk of over- or undercooking. When checking for doneness, always use a properly calibrated meat thermometer, which should read at least 165 degrees in the breast and 180 degrees in the thigh.
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Keep these holiday staples away from pets By Melissa Erickson More Content Now
A busy holiday home filled with food, family and friends brings certain hazards to our furry friends. “This is the time of year that many veterinary hospitals report a significant increase in emergency calls, particularly those relating to digestive tract disturbances resulting from exposure to foods pets simply should not have received,” said Dr. Clark K. Fobian, immediate past president of the American Veterinary Medical Association. “Overindulging in the family feast can be unhealthy for humans, but fatty and bony table scraps, like the turkey neck or skin, or other dietary indiscretions can lead to severe and sometimes even deadly digestivetrack conditions” for pets. According to the American Veterinary Medical Association, here are some things that are considered hazardous to pets:
• Bones
Bones that are too large or too sharp from turkey, ham, lamb or other meats can damage a pet’s intestinal tract and may require surgery. • Turkey carcass
The remains of the bird can be deadly for pets. Dispose of it along with anything used to wrap or tie the meat – such as strings, bags and packaging – in a covered, tightly secured trash bag placed in a closed trash container outdoors (or behind a closed, locked door). • Chocolate and baked goods
Chocolate can be harmful for pets – especially darker and baking chocolate – even though many dogs find it tempting and will sniff it out and eat it. • Xylitol
This artificial sweetener commonly used in gum and sugar-free baked goods can be deadly if consumed by dogs or cats. • Yeast
Yeast can cause problems for pets, including painful gas and potentially dangerous bloating. • Holiday plants
Some flowers and festive plants can be toxic to pets including amaryllis, Baby’s Breath, Sweet William, some ferns, hydrangeas, lilies and more. The best bet is simply to keep your pets away from all plants and table decorations. • Decorations
Holiday displays or candles are attractive and dangerous to pets. Do not let pets ingest tinsel, garland, Styrofoam, ornaments, ribbons and wrapping, pine needles or pine cones. Never leave a pet alone in an area with a lit candle; it could result in a fire. If your pet chews through the cord of holiday lights it can lead to electrocution. • Ice melt and anti-freeze
Ice melt can damage your pet’s footpads, and antifreeze can be toxic at low levels. When buying, look for pet-friendly formulas.
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Reduce holiday stressors If you’re hosting a party or overnight visitors, plan ahead to keep your pets safe and make the experience less stressful for everyone. Even the friendliest visitors can upset your pets. Some pets are shy or excitable around new people or in crowds, and Thanksgiving often means many visitors at once and higher-than-usual noise and activity levels. If you know your dog or cat is nervous when people visit your home, put him in another room or a crate with a favorite toy. This will reduce the emotional stress on your pet and protect your guests from possible injury. If your pet is particularly upset by house guests, talk to your veterinarian about possible solutions to this common problem.
THANKSGIVINGPREMIUM EDITION
What hosts should know about guest safety By Melissa Erickson More Content Now
Thanksgiving and the holiday season mean party time for many, but be aware that hosts can be held liable if they serve their guests too much holiday cheer. No one wants to think the worst when planning for a party, but the statistics are sobering. The percentage of highway deaths related to alcohol spikes each year during the three-month holiday season of Thanksgiving, Christmas and New Year’s Day, according to Mothers Against Drunk Driving. During Christmas and New Year’s, two to three more people die in alcoholrelated crashes than during comparable time periods during the rest of the year, according to the National Highway Traffic Safety Administration. According to the Centers for Disease Control and Prevention, the average drunk driver has driven drunk 80 times before their first arrest. Hosts who serve alcohol should take steps to limit their liquor liability and make sure they have the proper
insurance, said Loretta Worters, vice president of communications for the Insurance Information Institute. Social host liability, the legal term for the criminal and civil responsibility of a person who furnishes liquor to a guest, can have a serious impact on party throwers. Social host liability, also known as dram shop liability, laws vary widely by state, but 43 states have them on the books. Most of these laws also offer an injured person, such as the victim of a drunk driver, a method to sue the person who served the alcohol. Criminal charges may also apply. “Because you can be held legally responsible for your guests’ actions after they leave your party, hosts need to be particularly careful,” said Worters. “While a social host is not liable for injuries sustained by the drunken guest (as they are also negligent), the host can be held liable for third parties, and may even be liable for passengers of the guest who have been injured in their car.” Remember that a good host is a responsible host, and needs to take steps to ensure guests get home safely if they have been drinking.
Here are some tips to protect you and your guests: • Review your insurance policy to ensure you have the proper coverage. Homeowners insurance usually provides some liquor liability coverage, but it is typically limited to $100,000 to $300,000, depending on the policy, which might not be enough. • Consider venues other than your home for the party. Hosting your party at a restaurant or bar with a liquor license, rather than at your home, will help minimize liquor liability risks. • Hire a professional bartender. Most bartenders are trained to recognize signs of intoxication and are better able to limit consumption by partygoers. • Encourage guests to pick a designated driver who will refrain from drinking alcoholic beverages so that he or she can drive other guests home. • Limit your own alcohol intake, stay alert
and remember your responsibilities as a host. • Offer non-alcoholic beverages and always serve food. Eating and drinking plenty of water or other non-alcoholic beverages can help counter the effects of alcohol. • Do not pressure guests to drink or rush to refill their glasses when empty. Never serve alcohol to guests who are visibly intoxicated. • Stop serving liquor toward the end of the evening. Switch to coffee, tea and soft drinks. • If guests drink too much or seem too tired to drive home, call a cab, arrange a ride with a sober guest or have them sleep at your home. • Encourage all your guests to wear seat belts as they drive home. Studies show that seat belts save lives.
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PUTA RING N IT Napkin rings – purchased or homemade – enliven your table to add a personal touch to your place setting,” said Meredith Mahoney, From fancy and formal founder and design directo festive and fun, a table tor of Birch Lane. “While set with style enhances during the holiday season any occasion. Napkin rings we tend to see neutral are one way to add a bit of dinnerware and classic personality to the table. glassware, napkin rings Napkin rings today add a pop of color to liven are used for decorative up the tablescape.” purposes, said etiquette On trend for the 2016 expert Lizzie Post, holiday season are a president of the Emily “variety of metals such Post Institute. Looking as copper decor, gold back through etiquette leaf accents and antique archives, Post found a embellishments that really mention of a napkin ring make holiday vignettes in regards to a rustic DIY shine. Regarding color, version made of birch we are featuring waterbark. Her great-greatcolors this season, as well grandmother Emily Post as warm neutral tones, talks about a host using it such a beiges and browns. at a “camp” while “rough- For home accents, we ing it,” Post said. love faux greenery all year Today, napkin rings are ‘round, especially seasonal pretty pieces of table jew- garlands and wreaths,” elry that can pull together Mahoney said. a place setting. While store-bought “Though small, napkin options abound, crafty rings are usually the first hosts or their kids can get thing your guests will in on the fun by making notice when they take their own. Check out this their seats. They are a idea from Country Chic great conversation starter, Cottage blogger Angie and allow you as the host Holden: By Melissa Erickson More Content Now
HOW TO BE A GREAT
DINNERGUEST By Melissa Erickson More Content Now
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ith a focus on food, family and friends, Thanksgiving revolves around everyone coming together for one big hearty meal. While hosts may be overwhelmed with planning, shopping, preparing and getting it all on the table on time, most of us are simply guests. There’s much more to do than simply sit back and enjoy a meal. A great guest contributes to the overall success of the day. Here are some tips for guests from Diane Gottsman, national etiquette expert and owner of The Protocol School of Texas, that hosts will appreciate:
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• Guest to-do list: • RSVP in a timely fashion – within a couple of days of receiving the invitation. • Alert the host of any food allergies. • Offer to bring a dish that everyone can enjoy if you or a family member has allergies. • If you bring a dish, it should be in a decorative bowl or dish that the host doesn’t have to platter herself. • Arrive on time – don’t be late! • Bring a host/hostess gift – bottle of wine (not chilled), frozen homemade cinnamon rolls and gourmet coffee for the host to enjoy the next morning, set of linen napkins or something small but thoughtful. • No surprise plus-ones, extra children (friends of your kids) or unexpected pets. • Come armed with things to talk about – even when you are shy, or not interested, it’s a courtesy to your host to make conversation with fellow guests. • Introduce yourself to people you don’t know. • Don’t let the host or fellow guests know you don’t care for another guest (friend,
family member, sibling). • Keep sibling rivalries friendly and non-aggressive. • If you can’t control your emotions, do not talk about the latest political election. • Ask if you can help the host open wine bottles, serve the wine, put out appetizers or plate and serve the food. • When/if he/she says no, respect their wishes. • Sit where your place card has been set – don’t change them around to sit next to your favorite cousin. • Don’t correct the host’s children or give your host parenting advice. • Avoid overindulging in the mulled wine or spiked eggnog. • Stay off your cellphone unless it’s an emergency or you are a doctor on call. • Don’t ask for a doggie bag unless one is offered. • Don’t overstay your welcome. • Send a thank you note – handwritten is most heartfelt for a festive occasion but an email is fine if that is the only option.
“For Thanksgiving, I love the idea of using the placemat as an activity for kids (and adults) to do while waiting for dinner,” said Austin, Texas-based C.R.A.F.T. blogger Jamie Dorobek. To see the full tutorial and lots more pictures, check out CreatingReallyAwesomeFunThings.com. Thankful placemats use a brown bag as a canvas to doodle on before you dine. All you need are: • Large brown paper bags • Scissors • Markers • Dinner plate to trace around A typical brown paper bag will make two placements. Cut the brown bag open so that it lays flat. Then, cut two same size rectangles out of the bag. Now, crumple up the placemat. Now it’s time to decorate. Use a dinner plate as a stencil to trace a large circle onto your placemat. Then go back over the circle with a marker. Once the plate is marked, use your knife, fork and spoon as stencils, too. Then add, “I am thankful for …” at the top of your placemat. COURTESY JAMIE DOROBEK
DIY Bottle Cap Turkey Napkin Rings • Bottle caps • Paper towel roll • Washi tape • Googly eyes • Red permanent marker • Hot glue gun • Scissors Cut your paper towel roll to the appropriate length for a napkin ring. Add washi tape in three strips to the paper towel roll, making sure to overlap your ends in the same area. Fold the washi tape over on itself for the feathers, then cut to a feather shape. Glue the feathers on the back of the bottle cap. Glue the eyes and a beak made from folded-over washi tape to the front. Draw a waddle with a red marker. Glue your bottle cap turkey to the napkin ring and use to cover up the seams in the washi tape. Add your napkin and place on the table.
TOAST
with the most 10 tips for a perfect holiday toast
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Give guests a fun activity to fill the time before dinner
Politely get guests’ attention. Stand up, clear your throat and speak in an authoritative but kind voice. Don’t whistle, bang the table or tap a glass with a fork. Begin by saying something like “Before we eat, I’d like to offer a toast.”
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Reflect and remember. A toast should be original, heartfelt and fitting for the people in attendance. At Thanksgiving time, thank family members, guests, the host and especially the chef. Offer specific examples of what you are grateful for. Reflect on those who may be absent from the celebration.
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Be brief. A toast should last no longer than three minutes. If it’s longer than that, you’ll lose the audience’s attention. Don’t improvise because this will tempt you to wander. Spend some time preparing your toast, even writing it out and practicing it.
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Be yourself. Don’t change your personality just because it’s a toast. Whether you are serious, silly, smart or shy, let your wonderful personality shine through.
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elcoming friends and family to your home for the holidays? It’s the perfect occasion to raise your glass and share your feelings with a toast. “We all want to express appreciation for family, friends and blessings at Thanksgiving, but the challenge is finding the right words and the best way to say them,” said Maureen Zappala, president elect, National Speakers Association, Ohio Chapter, Toastmasters International. Here are Zappala’s top tips for making a toast filled with gratitude:
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Use humor if it feels right, but make it tasteful and appropriate. Don’t say anything that could possibly offend or embarrass anyone present. Family boundaries of propriety are different for everyone, and since holidays can gather family and friends who are not normally a part of daily meals, you may risk offending someone if you cross a line.
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Avoid focusing entirely on yourself. There is no “I” in toast. Make the entire group feel welcomed and comfortable by focusing on them, either as a group or as individuals. Speak about yourself only in the context of how you appreciate them.
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Use your own words, not those lifted from a hurried internet search. This is where advanced preparation can be helpful. Use the web for inspiration, but liberally sprinkle your own sentiments into the toast to make it truly personal and special.
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Gestures and facial expressions count. Smiling, nodding and making eye contact with each person denotes warmth and appreciation.
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Maybe add a quote, a poem or lyrics to a song. For example, you can use the one by President Kennedy in proclaiming Nov. 28, 1963, as a day of national thanksgiving: “As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.”
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Close by inviting guests to raise a glass before saying the concluding phrase. For example, “Please join me by raising your glass, as we celebrate this special day of giving thanks. Cheers!”
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LEFTOVERS
FOR
DAY
PLAY
you’ll love
By Bonnie S. Benwick The Washington Post
If your dinner companions are unfamiliar with tonnato, you don’t need to explain it as “a pureed tuna sauce” until after they’ve had a bite or two. Tonnato is often made with egg yolks, but this one’s thickened with pureed chickpeas, a bit of yogurt and less olive oil than usual. The result has slightly more body than a standard tonnato yet it tastes light. Keep the sauce in mind the next time you’re looking to whip up a pantry-friendly dip, and – dare I mention? – for Thanksgiving leftovers. Serve with sauteed sugar snap peas and crusty bread. When you see “stroganoff” in the title of a recipe, you can typically count on a sour cream sauce, often with mushrooms; this quick dish omits the latter and peps up the dairy with garlic, Spanish smoked paprika and whole-grain mustard. We tested it with white-meat turkey, but dark meat or a combination would be fine. If you don’t have leftover turkey, you can do what was in the original recipe: Coat turkey tenderloins or cutlets in flour, then pan-fry them. Serve with a salad.
Turkey Tonnato 4 servings • 1/2 cup cooked or canned, no-salt-added chickpeas • One 5-ounce can good-quality tuna, preferably packed in oil • 1/4 cup plain low-fat yogurt • 4 or 5 tablespoons extra-virgin olive oil • Kosher salt • Freshly ground black pepper • 1/2 cup mixed fresh herbs, such as tarragon, oregano, chives and dill • 1/4 cup capers • 1 pound thinly sliced roasted turkey breast (no skin) Drain and rinse the chickpeas, then transfer them to a food processor. Add the tuna (with its oil) and the yogurt; puree until smooth. With the motor running, gradually drizzle in the olive oil (to taste); the mixture will become noticeably smoother. This is the tonnato dressing. Season lightly with salt and pepper. Transfer to a liquid measuring cup with a spout. Coarsely chop the herbs and capers (separately). Arrange the turkey slices on a platter. You can either stir the herbs and capers into the tonnato, or pour the sauce over the turkey, then sprinkle the herbs and capers on top. Serve right away.
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Ideas for Thanksgiving games, activities
the room. The catch? They can only touch (and hold) the ping-pong ball between their chin and their neck.
By Melissa Erickson More Content Now
W Turkey Stroganoff on Toast 4 servings • 1 large onion • 2 cloves garlic • 14 ounces cooked skinless, boneless turkey • 1 cup plus 2 tablespoons no-salt-added chicken or turkey broth • 2 tablespoons sunflower oil • 1 tablespoon Spanish smoked paprika (pimenton), plus more as needed • 1 tablespoon tomato paste • 1 teaspoon whole-grain mustard • 1/2 cup low-fat sour cream • Kosher salt • Freshly ground black pepper • 4 large slices sourdough bread • Leaves from 2 to 4 stems flat-leaf parsley Cut the onion in half, then into very thin half-moon slices. Use the flat side of a chef’s knife to crush the garlic (like you mean it). Use your clean hands to shred the turkey into strips or bite-size pieces. Pour the broth into a microwave-safe cup; heat in the microwave on HIGH for about 30 seconds or until it’s quite hot. Heat the oil in a large saute pan over medium heat. Once the oil shimmers, stir in the onion. Cook for about 10 minutes, stirring occasionally, then stir in the garlic. Sprinkle the tablespoon of smoked paprika over the onion and garlic, then clear a space at the center of the pan and drop in the tomato paste. Cook for 2 minutes, then stir it in until incorporated. Pour in the hot broth, stirring to blend it, then add the turkey. Cook for about 3 minutes, then reduce the heat to medium-low; stir in the mustard and about one-third of the sour cream until well combined. Cook just until warmed through. Taste, and season with salt, pepper and/or smoked paprika, as needed. Meanwhile, toast the bread, then place a piece on each plate. Coarsely chop the parsley (to taste). Top each piece of toasted bread with equal amounts of the stroganoff, then dollop some of the remaining sour cream on each one. Garnish with the parsley; serve warm.
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hether waiting for the big meal to cook or recovering after turkey and pie, games and activities can help energize your guests this Thanksgiving. “Thanksgiving is all about celebrating the things that we are the most grateful for, which in most cases includes the people we are celebrating Thanksgiving with. It’s important to spend time together, other than just eating a meal, to strengthen those relationships and spend time with those people we care about. And if it’s not people you care about, then spending time together is still a good way to show your gratitude for being invited at all,” said Britni Vigil, blogger at playpartyplan.com. The big football match-ups on TV are a traditional part of the day, so Vigil recommends giving guests a break after the meal to watch a game or take a nap. Afterward, “get everyone back together later in the day — and make sure to tell them when — for some fun games that can create lasting memories that are much more important than any football game. And as a bonus, people will be a lot more excited about participating once their stomachs aren’t quite so full,” Vigil said. One of Vigil’s favorites that works for all ages is to split people up into teams and play silly minute-long challenges that are theme-based on the holiday. “It works well no matter if you’re
The Feather Float Give each player a fake turkey feather. Players must blow the feather in the air and keep it floating as long as possible. If you’re playing individual-style games, they must keep it up for a minute. If you’re playing team or head-to-head, whoever keeps it up longest wins.
Shake your Tail Feathers
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doing a Friendsgiving with friends at college or have three generations who want to do something together. … The idea is that someone on each team competes in each of the silly challenges (such as tossing corn into a cornucopia or hiking a football through a hula hoop) and the winner of each wins a point for their team. Play a bunch of these little challenges with different team members competing each game, and the team with the most points wins,” she said. Here are a few more of Vigil’s ideas:
The Mayflower Fill a long under-bed storage box with water. Give everyone a small
cork with a fake flower stuck into it and have them put it on one end of the storage container. To win, a player must be the first to get their cork from one end of the storage container to the other by only blowing on it. They can either blow on it alone or through a plastic straw. First cork “boat” to touch the other end wins.
The Gobble Gobble Purchase glass or plastic goblets and place one per team/player on a table on a far side of the room. On the other side of the room, place ping-pong balls. To play, players must transfer three ping-pong balls from the table to their goblet on the opposite side of
Before the party, empty a tissue box a for each player and replace the tissues with craft feathers. Tape a pair of panty hose onto each box so the box is in the middle of the panty hose. To play, have each player tie the panty hose around their waist so the tissue box is on their backside. Players must move around and shake until all of the feathers fall out of their tissue box.
Traffic Yam Give each player a raw yam or sweet potato and have them put it on the ground on one side of the room. Players must race to get their yam from one side of the room to cross a line (use painter’s tape) on the other side of the room. Players can only move the yam by pushing it with a spoon held in their mouth. This is the most hilarious if you have multiple people play at the same time because the yams tend to go in crazy directions. Players can also push other people’s yams to play defense. Whoever gets their yam across the line first wins.
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threatening their major party plans. PG-13
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There’s more to indulge in Thanksgiving weekend than turkey and stuffing. Pop culture lovers will have plenty to celebrate with the following options, from kicking back on the couch and watching Netflix to heading out to the movies.
Nov. 22 • “Bad Moms” • “Hell or High Water” • “Mechanic: Resurrection” • “Captain Fantastic” • “Papa Hemingway in Cuba” • “Space Dogs: Adventure to the Moon”
At the movies Wednesday, Nov. 23 • “Allied”: World War II spy film starring Brad Pitt and Marion Cotillard. The story of intelligence officer Max Vatan (Pitt), who in 1942 North Africa encounters French Resistance fighter Marianne Beausejour (Cotillard) on a deadly mission behind enemy lines. NR • “Rules Don’t Apply”: The unconventional love story of an aspiring actress (Lily Collins), her determined driver (Alden Ehrenreich) and the eccentric billionaire (Warren Beatty) they work for. NR • “Moana”: In this animated tale set in the ancient South Pacific world of Oceania, Moana, a born navigator, sets sail in search of a fabled island. During her
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incredible journey, she teams up with her hero, the demi-god Maui, to traverse the open ocean on an action-packed voyage, encountering enormous sea creatures, breathtaking underworlds and ancient folklore. PG • “Bad Santa 2”: Bad Santa Willie Soke (Billy Bob Thornton) teams up again with his angry sidekick, Marcus (Tony Cox), to knock off a Chicago charity on Christmas Eve. R • “Nocturnal Animals”: In this revenge tale starring Amy Adams and Jake Gyllenhaal, a art gallery owner is haunted by her ex-husband’s novel, which she
views as a threat. R Friday, Nov. 25 • “Miss Sloane”: Jessica Chastain plays a brilliant and ruthless lobbyist with a desire to win at all costs. R • “Evolution”: A French film set in a remote seaside village populated only by boys and adult women. A disturbing discovery beneath the waves makes the 10-year-old protagonist begin to question everything. NR
DVD Available on Tuesday, Nov. 22 • “Mechanic: Resurrection”: Arthur Bishop (Jason Statham) thought he had put his
murderous past behind him when his most formidable foe kidnaps the love of his life (Jessica Alba). Now he is forced to travel the globe to complete three impossible assassinations. R • “War Dogs”: Based on the true story of two young men, David Packouz and Efraim Diveroli (Miles Teller and Jonah Hill), who won a $300 million contract from the Pentagon to arm America’s allies in Afghanistan. R • “Kubo and the Two Strings”: In this animated film, a young boy named Kubo must locate a magical suit of armor worn by his late father to defeat a
vengeful spirit from the past. PG • “I.T.”: A self-made man who has it all – a gorgeous wife, a beautiful daughter and a sleek, state-of-the-art smart home – soon finds himself in a deadly, high-stakes game of cat-and-mouse. NR • “Hell or High Water”: A divorced father and his ex-con older brother resort to a desperate scheme in order to save their family’s ranch in West Texas. R • “Yoga Hosers”: Two teenage yoga enthusiasts team up with a legendary man-hunter to battle with an ancient evil presence that is
Nov. 25 • “3%, Season 1” • “Boyhood” • “Gilmore Girls: A Year in the Life” • “Michael Che Matters” Nov. 29 • “Silver Skies” Nov. 30 • “Ghost Team” • “I Dream Too Much” • “The Jungle Book” • “Level Up”
Television Thursday, Nov. 24 • CBS Thanksgiving Day Parade, 9 a.m. all time zones on CBS • Macy’s Thanksgiving Day Parade, 9 a.m. all time zones on NBC Wednesday, Nov. 30 • Christmas in Rockefeller Center, 8 p.m. EST on NBC
By Melissa Erickson More Content Now
Fine china, glassware and linens require careful handling so that they can shine safely for years to come. “Using your fine china and glassware is the best thing you can do to keep them in shape,” said Pat West, who oversees the china and crystal restoration team for North Carolina’s Replacements Ltd., a dinnerware retailer known for restoration and repair of damaged or missing pieces. Here are some expert tips for cleaning and storing your holiday best:
Cleaning china and glassware Hand-washing is always recommended for china and glassware. “Line your sink with a soft cloth or rubber mat. Use warm water and a mild detergent that doesn’t contain bleach or lemon, which are too harsh,” West said. Remove any rings,
bracelets or dangling is decorated with a jewelry that can scratch gold or platinum trim, or damage glassware be wary of heat, which or china, and swing the can wear off the metal. arm of the faucet away For glassware, heat so you don’t accidently bakes sediments of the hit it while cleaning, she water into the crystal, said. Wash one piece at resulting in a cloudy a time. appearance that is “With crystal be care- difficult to remove. A ful not to use any torque — don’t twist the stem. It’s thin and fragile and could snap off,” West said. If your pieces are marked dishwasher-safe and you feel the need to use the dishwasher, be sure to leave plenty of space between pieces, use a mild detergent and the gentlest cycle, and turn off the heatBIGSTOCK.COM drying cycle, West said. Let china or cleaning product such as glassware cool off and CLR may work. Another dry in the washer before method is to swirl ice taking them out. chips in the bowl of the Heat is an enemy of glass, which may break cleaning fine things. If down cloudy mineral your china or glassware buildup, West said.
Store china and glassware in a temperature-controlled environment that is not too hot or cold so pieces don’t contract, expand and rub against each other, West said. Create soft barriers in between dinnerware with things
like coffee filters, napkins or flannel, or buy storage sets specific to your dinnerware. Crystal should be stored with plenty of room between pieces with
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stems right-side-up to avoid chipping the rims. Don’t stack coffee cups or items with handles because it weakens the rims and can lead to cracks, West said.
linens in cold water with regular detergent, and it’s important not to crowd them. Allow them plenty of room to move around in the washer,” said Burdett. Similar to glassware Linens and china, heat can Accidents and spills be damaging to table will happen, linens. Dry the linens so spot-treat on low heat for a short linens with your time, 15 minutes or less, favorite preespecially for polyestreatment as ter. If polyester is dried soon as postoo long it can ruin the sible, said Jamie fabric, creating perBurdett, prodmanent, tiny wrinkles, uct manager at Burdett said. Linentablecloth. To avoid wrinkles, com. the best way to store “As with any linens is to remove them other fabric, the promptly from the dryer longer stains sit, while still warm. the more set-in “Slightly damp is they become. perfectly fine,” BurFor white linens, dett said. “If you have bleach can be the space, fold linens used, but use it lengthwise and put them sparingly, as too on hangers. This is the much bleach can best way to store them.” yellow the fabric If you do not have the over time,” Burdett said. closet space, Burdett Most table linens recommended storing are made of polyester, them in plastic totes or followed by polyester/ under-bed boxes. cotton blend and finally “Remember, fewer 100 percent cotton. folds equal fewer wrin“It is best to wash kles,” Burdett said.
PARKING Tips to save sanity while shopping
By Melissa Erickson
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Don’t be a “space case.” Stop and make a mental note of where you parked. Use your phone’s camera to snap a photo of a sign or landmark. Take your parking stub with you in case there’s a pay station instead of a staffed exit booth.
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oliday shopping can be stressful, especially if you’re in a rush and can’t find a parking space. ‘Tis the season when parking calls for a little extra caution, patience and courtesy. “With the staggering number of people who walk and drive while texting in parking areas, it’s increasingly dangerous to navigate through parking facilities at any time, but particularly during the holiday season. ‘Heads up’ is powerful advice for avoiding a fender bender or worse,” said Helen Sullivan, a spokeswoman for the International Parking Institute, the world’s largest association of parking professionals and the parking industry. “I wish people were more aware of the high percentage of crashes that take place in parking lots. If they were, perhaps they’d slow down, be more careful backing up, and take stock of their surroundings.” According to insurance statistics, one-fourth of all vehicle crashes happen while parking. As you prepare for the holidays, here are 10 parking tips from the International Parking Institute:
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Eliminate temptation. Always stow valuables and purchases out of sight, close windows and lock your car after parking. Never leave a child, elderly relative or pet in a parked car.
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Build in extra time to park. It’s probably the best way to reduce holiday shopping stress. Avoid circling. Circling wastes time, and consumes more fuel and creates more emissions. According to Andrew Velkey II, a psychology professor at Virginia’s Christopher Newport University who studied the behavior of parkers at a Walmart in Mississippi, a more effective and time-saving strategy for parking is the method of picking a row and then choosing the closest parking space.
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Stop multitasking. Wait until you park to use your cellphone, check your shopping list or adjust your sound system.
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Respect spots reserved for the disabled. Disabled parking placard abuse is all too common and creates serious problems for people with real mobility limitations. If you park next to a disabled spot, make sure to leave plenty of room for a wheelchair to navigate.
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Take advantage of parking technology. There are many apps available that allow you to find and reserve your space ahead of time and pay for or extend your parking time with your mobile phone – you can even get text alerts when your meter is about to expire.
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Park between the lines. Taking up two spots or parking over the designated lines can anger other drivers, reduce available parking spaces and increase the chance of scratched car doors.
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Walk mindfully. When returning to your car, stay in well-lit areas and have keys in hand. Make eye contact and be courteous to drivers roving for a spot. Check all sides, under and in the car before you enter.
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Don’t be a Grinch. Show goodwill toward your fellow drivers. When waiting for a spot, don’t block others looking for parking spaces. Generally speaking it’s a good idea to plan ahead and leave extra time to walk a little farther during the holidays. “Think of that walk as a way to fend off calories and get in some healthy exercise time,” Sullivan said.
Economists predict robust
Until next year How to clean and store your fine china, linens
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PEACEFUL
What’s on TV, at the movies By Melissa Erickson
THANKSGIVINGPREMIUM EDITION
SHOPPINGSEASON to spend an average of $683.90 this year, with 91 percent of holiday shoppers planning to spend at The holiday shopping forecast brick-and-mortar stores. is merry and bright according to “Throughout 2016, consumers industry experts, including those have demonstrated a tendency at the National Retail Federato shop across both digital and tion who expect holiday sales to physical retail. Even shoppers who increase by 3.6 percent this year. purchase online favor retailers Sales in November and Decem- with a physical presence, and an ber, excluding auto, gas and increasing number of consumers restaurant sales, are predicted to are buying online and collecting in increase to $655.8 billion — sigstores,” said Tom McGee, presinificantly higher than the 10-year dent and chief executive officer, average of 2.5 percent and above International Council of Shopping the seven-year average of 3.4 Centers. percent since economic recovery Online sales are also predicted began in 2009. to be positive, with eMarketer “All of the fundamentals are estimating an e-commerce jump in a good place, giving strength of 17.2 percent to $94.71 billion, to consumers and leading us to representing 10.7 percent of total believe that this will be a very holiday retail sales — the largest positive holiday season,” said portion ever. Matthew Shay, president and chief The positive outlook follows executive officer, National Retail a pattern. Holiday sales in 2015 Federation. “This year hasn’t increased 3.2 percent over the been perfect, starting with a long previous year, according to the summer and unseasonably warm National Retail Federation. fall, but our forecast reflects the “Consumers have seen steady very realistic steady momentum of job and income gains throughout the economy and industry expec- the year, resulting in continued tations. We remain optimistic that confidence and the greater use of the pace of economic activity will credit, which bodes well for more pick up in the near term.” spending throughout the holiday Also predicting good sales season,” said Jack Kleinhenz, this season is the annual holiday chief economist, National Retail forecast from the International Federation. While geopolitical Council of Shopping Centers, uncertainty, the U.S. election and which sees 3.3 percent year-over- warm weather all affect shoppers’ year growth (compared to a 2.2 moods, “the economic spending percent increase in 2015) in retail power of the consumer is resilient sales at physical stores. According and it should never be underestito these estimates shoppers plan mated,” Kleinhenz said. By Melissa Erickson
Biggest shopping days
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w THANKSGIVING Thursday, Nov. 24 After years of Black Friday creep with stores opening on the holiday itself, many retailers are revolting by staying closed on Thanksgiving. CBL & Associates, which oversees dozens of malls nationwide, will be closed for the holiday and open at 6 a.m. the following day, Black Friday. America’s largest shopping center, Minnesota’s Mall of America, will also be closed on Thanksgiving but its 520 stores have the option to open. While many big box stores will be dark on Turkey Day, heavy hitters like Walmart, Target, Kohl’s, Macy’s and Sears will most likely be open, according to BestBlackFriday.com. w BLACK FRIDAY Friday, Nov. 25 With many stores open on Thanksgiving, Black Friday has lost its sparkle in consumers’ eyes as well as its title as biggest and busiest shopping day of the year. Sales on Black Friday fell 12 percent, to $10.2 billion, last year compared with the previous year, according to ShopperTrak. w SMALL BUSINESS SATURDAY Saturday, Nov. 26 Founded in 2010 to encourage people to shop independent
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merchants in their neighborhoods, Small Business Saturday has grown from $11.5 billion worth of business in 2012 to $16.2 billion in 2015, its largest increase yet, according to American Express, which created the initiative. More than 95 million consumers shopped Small Business Saturday last year. w CYBER MONDAY Monday, Nov. 28 E-commerce sales are expected to increase 11 percent this year to $91.6 billion, according to Adobe’s 2016 Digital Insights Shopping Predictions. Cyber Monday is expected to be the largest online shopping day of all time, generating $3.36 billion in sales with 9.4 percent growth. w SUPER SATURDAY Saturday, Dec. 24 With holiday shoppers waiting until the last minute, Super Saturday is one of the busiest and most hyped shopping days of the year. In 2014 the Saturday before Christmas surpassed Black Friday in sales, and Super Saturday was once again on top in 2015, according to the National Retail Federation. Because Super Saturday falls on Christmas Eve this year, it’s predicted that many consumers will cut short their shopping, making Friday, Dec. 23, the biggest shopping day of the season, according to RetailNext.
NOVEMBER 24 | 2016 NOVEMBER 24 | 2016
THANKSGIVINGPREMIUM EDITION
By Melissa Erickson More Content Now
Now’s the time to start holiday fruitcakes
Time never flies faster than during the holidays, especially when there are packages to ship. Consider these shipping deadlines to be sure your packages arrive on or before Christmas and Hanukkah.
Thursday, Dec. 15 USPS retail ground — Ground service for less-than-urgent deliveries and oversized packages. Tuesday, Dec. 20 First-class mail — Service for standard-sized, single-piece envelopes and small packages weighing up to 13 ounces with delivery in three business days or less. Wednesday, Dec. 21 Priority Mail — Domestic service in one, two or three business days based on where the package is mailed and where it’s being sent; variety of flat-rate options. Friday, Dec. 23 Priority Mail Express — Fastest domestic service, guaranteed overnight scheduled delivery to most locations. Some restrictions and exceptions apply. Please note, Priority Mail Express postage refund eligibility is adjusted for shipments mailed between Dec. 22 and Dec. 25. For complete details, visit usps.com.
FedEx Saturday, Dec. 24 FedEx First Overnight, FedEx Priority Overnight and FedEx 2 Day will deliver on Saturday, Dec. 24, as long as they are ordered by Friday, Dec. 23. A $16 Saturday delivery fee will apply per package. FedEx Ground and FedEx Home Delivery will not deliver on Saturday, Dec. 24. Check out the FedEx Ground Services Map at fedex.com to determine the day-definite transit time of your FedEx Ground and FedEx Home Delivery shipments. Sunday, Dec. 25 FedEx SameDay service and some other expedited services can ship on Christmas Day.
By Kristen Hartke Special to The Washington Post
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UPS Monday, Dec. 19 Normal pickup and delivery service. This is the last day to ship via UPS 3 Day Select to be delivered before Christmas Day for delivery on Friday, Dec. 23. Tuesday, Dec. 20 Normal pickup and delivery service. UPS 3 Day Select shipments picked up today will be delivered after Christmas. Track your shipment for detailed delivery information. Wednesday, Dec. 21 Normal pickup and delivery service. This is the last day to ship all UPS 2nd Day Air packages to be delivered before Christmas Day for delivery on Friday, Dec. 23. Thursday, Dec. 22 Normal pickup and delivery service. This is the last day to ship all UPS Next Day Air packages to be delivered before Christmas Day for delivery on Friday, Dec. 23. This is the last day to ship all UPS 2nd Day Air packages to be delivered before Christmas Day (must use the Saturday Delivery option for delivery on Saturday, Dec. 24). Friday, Dec. 23 Normal pickup and delivery service. This is the last day to ship all UPS Next Day Air packages to be delivered before Christmas Day (must use the Saturday Delivery option for delivery on Saturday, Dec. 24). Saturday, Dec. 24, Christmas Eve Delivery of UPS Worldwide Express, UPS Next Day Air and UPS 2nd Day Air packages processed and labeled for Saturday Delivery. Pickup service available for UPS Air and international Air packages for regular Saturday pickup customers. UPS On-Call Pickup service is available to all customers for UPS Air and international Air packages. Sunday, Dec. 25, Christmas Day No UPS pickup or delivery service.
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GET SOAKING
Keep these holiday shipping deadlines handy
U.S. Postal Service, domestic shipping deadlines
THANKSGIVINGPREMIUM EDITION
“Most home bakers start talking about making theirs in October, mainly so we can soak as much brandy into them as we can, and for us, it’s a real focal point of our Christmas.” Richard Burr, author and finalist on “The Great British Bake-Off”
ight now, 30 pounds of dried fruit are soaking in Yadira Stamp’s kitchen. In liquor. In fact, it has been soaking for two years, waiting until it makes its way into some of the 130 fruitcakes the Panama native will bake this Christmas. “I take two days off and make all of them at once,” she says. “From morning until night, that’s all I’ll do.” The owner of Esencias Panamenas restaurant in D.C., Stamp grew up eating her mother’s fruitcake. Miss Dolly, as her mother was known, made dozens of cakes for friends and neighbors each year until her death in 1990. Among Panamanian expats in the Washington area, that fruitcake is a taste of home during the holiday season, often served alongside a slice of ham for a saltysweet combination of flavors. Here in the United States, however, fruitcake is generally the butt of seasonal jokes about its density and unpopularity. This much is true: Fruitcake is almost comically heavy – all that dried fruit bound by a soupçon of cake batter, redolent with spices, brandy and rum. But if you forget that it’s a fruitcake, it just smells like Christmas. Because fruitcake becomes more flavorful with age, fall is the time to start making it. In Stamp’s Panamanian version, the fruit needs to soak first for at least 30 days in a combination of brandy, dark rum and port, although she also has developed a quick method for infusing the flavor into the fruit. Then she bakes the cakes just after Panama’s Mother’s Day on Dec. 8, so they’re ready to deliver to customers by mid-month. “That first Christmas, everyone started saying to me, ‘We hope we’re still getting our fruitcake this year,’” Stamp says. “I was like, ‘No, I don’t know how to make it.’” It took her a few years to master it – “The first one was a disaster. The sugar didn’t dissolve, you could feel the grains crunch when
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you took a bite” – but eventually Stamp came up with a recipe based on memories of watching her mother make fruitcake.
traditionally made up the top tier of a wedding cake and was saved to be served as a christening cake. “As the U.K. has become much more secular, this is less common,” he says. “I also think people have become more squeamish about saving a fruitcake for years between a wedding and christening. There’s a perception that it’s a bit unhygienic.” USDA guidelines state that fruitcake can be stored for one month at room temperature, six months in the refrigerator and a year in the freezer. A food safety researcher at North Carolina State University said in 2014 that the low moisture content of dried and candied fruits, plus the preserving properties of alcohol, could make fruitcake shelf-stable for at least several months. Hygiene concerns aside, the real problem that most people seem to have with fruitcake is simple: the candied fruit. “I honestly think it’s the citron and mixed peel that most people object to,” says Hamel. “They’re strong and bitterflavored. I make fruitcake with dried pineapple, apricots, cranberries, golden raisins, apples and dates: in other words, my favorite dried fruits, ones I like to snack on by themselves.”
Liquor is key Richard Burr, on the other hand, likes to start fruitcake preparation in early October, just after his wife’s birthday, although he sometimes doesn’t get the baking done until after Bonfire Night, Nov. 5. A finalist on “The Great British Bake-Off” amateur baking competition and author of “BIY: Bake It Yourself” (Quadrille, 2015), Burr says in an email that “you can make it closer to Christmas, but it won’t taste as rich. It gets much, much better with age, so six to 12 weeks before Christmas is ideal.” Whether it’s Burr’s classic British recipe or the Panamanian variation, alcohol is a key part of the process. Stamp’s fruitcake relies on soaking the fruits well in advance of baking, while the British version is baked first, then brushed every few days with brandy or rum in a process called “feeding” the fruitcake. Either method allows the liquor to help develop deep flavors over the course of weeks or months. “Most home bakers start talking about making theirs in October,” Burr says, “mainly so we can soak as much brandy into them as we can, and for us, it’s a real focal point of our Christmas.” PJ Hamel, senior digital content editor with King Arthur Flour and a fruitcake aficionado, prefers to feed her fruitcake with a mixture of simple syrup and rum. “I don’t like to brush with straight liquor,” she says. “I find it can give the cake too ‘liquory’ a flavor, especially if you don’t use a top-quality liquor.”
Why the aversion? But what about that aged cake; is it safe to eat when it has been sitting around awhile? Hamel says she thinks so, because liquor and sugar are preservatives. In England, long-term storage was once the rule: Burr notes that a fruitcake
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“I’m not a big cake eater, but this is the one cake that I’ll keep eating, going back for another sliver, until I have to get somebody to hide it from me so I won’t eat the whole thing by myself.” restaurant owner Yadira Stamp
Flavor combos Although celebrated Southern food expert Nathalie Dupree famously declared her dislike of fruitcake many years ago, she included a recipe for Georgia Fruitcake – attributed to chef Anne Sterling – in her classic 1986 cookbook “New Southern Cooking.” It is a clear example of Hamel’s point: packed with dried peaches and pecans, then moistened with peach nectar and brandy, creating a heady, peach-laden loaf that’s golden and inviting, without a dyed-green candied cherry in sight. For Stamp, however, that multicolored and candied mix of cherries, lemon and orange peel, citron and pineapple is a requirement, though she prefers to chop it finely.
“That’s the only kind of fruit we use in Panama, along with raisins,” she says. “Sometimes people might use prunes or dried dates, but that would only be if they couldn’t find the other fruit.” It is mixed with mincemeat, an aromatic blend of apples and raisins, plus spices typically used in tarts and pies. She also has a special ingredient that she’s able to find only in Panama: a flavoring called Esencia de Cake Mix, which tastes like a cross between vanilla and cherry extracts. “I’ve tried to find it in the United States,” Stamp says, “but I can’t, so I just get it by the gallon when I’m in Panama. I think it adds a flavor of home.”
Baking methods The most intriguing difference between the fruitcake commonly made in the Americas and the U.K. version is the baking method. Although the ingredients, proportions and even oven temperature are largely similar, a British fruitcake, which is encased in parchment paper while in the oven, relies on a long, slow bake, sometimes for more than four hours. That can seem like a mistake when compared with an American or Caribbean recipe, where the baking time generally clocks in at just over an hour. It’s a difference that puzzles bakers on both sides of the pond. “The longer cooking time should give more depth of flavor, possibly due to extra caramelization in the oven,” theorizes Burr, while Hamel says that American cakes might have a touch more leavening in the batter, yielding a less dense cake that bakes more quickly than its British counterpart. Whatever the method, the result for all the accompanying fruitcake recipes is moist, rich and just a little bit buzzy. “I’m not a big cake eater,” says Stamp, “but this is the one cake that I’ll keep eating, going back for another sliver, until I have to get somebody to hide it from me so I won’t eat the whole thing by myself.”
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