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  • Juanita Weaver-Reiss

The time to give thanks

I can't believe that it is already the holidays with the time moving swiftly to Christmas and then the New Year. Wow.

Of course, if you were walking in any store in October, the Christmas decorations and Christmas cards were already out. So it seems that we are pushed and in some cases pulled into the holiday season whether we are ready or not.

Tomorrow is the day where most Americans typically gather around a meal with family and friends. It is reminiscent of the pilgrims at their first Thanksgiving meal with their Indian benefactors. I am sure around that table, most of the pilgrims said I am thankful for the bounty, for the friendship of our Indian friends who have showed us how to grow corn, and we eat and not starve.

The other really important thing about Thanksgiving is food safety. Food safety starts with the food preparation. With that in mind, I found a handout to give you that talks about food safety with the preparation of your turkey that has some good safety tips.

Make sure also that you refrigerate your food within two hours of preparation. This helps to prevent bacterial growth.

Leftovers should be eaten within three to four days. If you want to freeze leftovers, do this right away, not after food has been refrigerated.

The 3 turkey tips are below.

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