25 November 2012

Reality: whose? Where?

While I sit by a quiet lake in the middle of NZ's North Island, missionaries are fleeing their homes in the Congo... "rebels move again south toward Bukavu. Pray for the Congolese people, your brothers & sisters in Christ as they face this..."

Bombs go off in Nigeria, refugees flea Syria as violence continues in Damascus, and a fragile ceasefire allows kids to go to school in Gaza City.

Boat people languish in Australian offshore facilities, the East Timorese barely survive, Zimbabwe doesn't thrive, people are sold into slavery, spouses break covenants, loved ones die of HIV and obesity, Cantabrians fight for insurance payouts while Haitians seek shelter & clean water ...
... all at the same time, on the same planet.

My everyday lived reality is like a dream.

I write not to induce guilt, but to inspire gratitude.

We all have struggles, and they are our own.

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23 November 2012

Leftover Turkey: When to kiss ol' Tom goodbye

Storing and Using Leftover Turkey

Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
Use refrigerated turkey, stuffing, and gravy within 3 to 4 days.
If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your Turkey

Cooked turkey may be eaten cold or reheated.

In the Oven
Set the oven temperature no lower than 325 °F.
Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven
Cover your food and rotate it for even heating. Allow standing time.
Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
Consult your microwave oven owner's manual for recommended times and power levels.

For more information about food safety (in English and Spanish), call:
USDA Meat and Poultry Hotline. 1-888-MPHotline. (1-888-674-6854)
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov
Or "Ask Karen," FSIS' Web-based automated response system - available 24/7 at www.fsis.usda.gov.

For more info from USDA/FDA
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