Fred is Moving

ey you guys, I hope you had a great thanksgiving. I had a blast! And there's a ton of leftovers! I think it might last me until Christmas! Speaking of which, I'm moving.
I think I've written about just everything that I can think of about thanksgiving. And I'm getting a good hang of this Xanga thing so I figured, why not have a Xanga site for all the other holidays, parties and celebrations too. That's why I've moved to Fred's Corner. And I need all your support to make it work! Please add fredspence as your friend too.
I'm tired from all this so I'll be heading in to my bed. Maybe sleep all day tommrrow hee hee. Take care. Peace.

Leftover Safety

From the time the turkey leaves the oven you have to serve it in 2 hours. Bacteria that causes food poisoning can multiply at a huge rate on food left longer than 2 hours at room temperature. Keep the the extra stuffing that you don't need in the hot oven at 200° F while you eat – or put it in the fridge within 2 hours of cooking.

Divide up the large quantity of the turkey by removing the meat from the bones. Store in smaller portions in small or shallow covered containers. Food in small containers will get cold quicker, besides, you're able to take out what you need only. Make sure the temperature of the fridge is 40° F or slightly below. The turkey would last about 3 to 4 days in the fridge.

It's not the same story with the stuffing and gravy though. They should be used within 1 or 2 days.

Reheat leftover gravy to a rolling boil or 165 ° F before serving. For a longer storage, package turkey in freezer paper or heavy-duty aluminum foil and freeze them. To prevent freezer burn wrap it properly. If it looks white and have dried out patches on the surface, that is freezer burn, and it'll be tough and tasteless. Date your packages and use the oldest one first. Don't forget the turkey in the freezer! Use it within 4-6 months. The stuffing and gravy should be used within a month. Beyond that period, the food will remain safe but it can become dry and tasteless.

Resources:

• http://www.fsis.usda.gov/OA/pubs/ci_tcooked.htm

• USDA Meat and Poultry Hotline
  1-800-535-4555

• Butterball Turkey Talk Line (November & December only)
  1-800-323-4848

Quick & Fun Thanksgiving Quizzes

You Are 92% Thankful

You're an incredibly thankful person, and everyone around you feels very appreciated. You inspire people to be more optimistic, forgiving, and grateful.

You Are Mashed Potatoes

Oridnary, comforting, and more than a little predictable You're the glue that holds everyone together.

So much food!

Ok, now the turkey is ready and you're ready to have guests etc. And there's so much of food! What if the guests don't show? What if there's so many leftovers! What if....

Take a minute – take a breather. Don't panic. The best part about Thanksgiving is the leftovers. Here's a couple of ideas on what to do with the leftovers:

Soups: Add 2 cups of chopped leftover turkey, a selection of chopped vegetables and 1 cup of uncooked rice or noodles to 3 cans fat-free, low sodium chicken broth.

Salads: Add leftover turkey to a mix of arugula and spinach, sliced mushrooms, cranberries, shredded carrots, sliced red onions and a sprinkling of heart-healthy walnuts. Toss with your favorite low fat or fat free fruity dressing or vinaigrette.

Sandwiches and wraps: Use slices of leftover turkey to make all kinds of sandwiches. Be sure to use whole grain breads and rolls, and low fat or fat free fillings. If you don’t like the taste of fat-free mayo, use mustard instead, or flavor your mayo with a little curry powder or another herb or spice. Make a turkey-salad filling with crunchy celery, cranberries and apple. Use plain low fat yogurt for the dressing. Stuff into a whole wheat pita or spoon into the center of a whole wheat tortilla wrap and roll up.

Here's a quick one:

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup chopped bell pepper
• 4 tablespoons butter
• 1 1/2 cups cooked turkey, chopped
• 1 cup turkey gravy
• 1 tablespoon chopped parsley
• salt and pepper, to taste

There's just a ton of information out there and you can check them out yourself:

All Recipes – one of my favorite sites

Best leftover turkey recipes? You be the judge.

And a bit of the southern' flava!

Chinese Cuisine too!

Table manners

I have to admit, eating lobsters with their shell still on would be a messy affair on the thanksgiving table. And if you're like me who like to dig in without thinking of how I look, it can be really disastrous – especially if you're meeting your significant other's family for the first time. So I'm going to switch to my Mr. Manners hat and give you a couple of quick tips:

Put a napkin on your lap.

Don't get overwhelmed by the silverware if there's a lot. Remember the age old saying, start from the outside and work your way in.

Begin only when everyone on the table is served and after a prayer of thanks (this is thanksgiving after all! Don't worry your host would be leading or giving directions for this.)

Drink from the glasses on your right.

If the beverage is served in a stemmed glass, pick it up from the stem.

Your bread plate is on the left.

When you're eating a roll or bread make sure to break it into bite size piece.

Bring your mouth to the food, not the other way around!

Never place used utensils back on the table. Keep it in the saucer or your dinner plate.

Hold the utensils with consideration so they don't fall off or fly off.

When you're cutting up food keep your elbows close to your body.

There are two ways of cutting your food – the European or Continental way and the American way.

In the American way, you hold the fork with your left hand – holding the food firmly and cut it with the knife in the right hand. Switch the fork to your right hand to eat.

In the European way, you do the same thing but you have the food with your left (that's easier don't you think?)

Only reach for items that are in front of you.

Politely ask others to pass items that are out of your reach.

When you're passing items yourself, pass them to your left. But if there's a general pattern already developed follow that.

Eat your entire meal if possible. It's disrespectful to leave a large amount of food behind.

Place the knife and fork at 4 o'clock to signal that you're done.

Don't get up from the table until everyone is done.

Never put your elbows on the table.

Never talk with your mouth full.