For "Foodie Friday":
Thanksgiving Recipes
6-Minute Fudge Microwave
Apple Cider Crockpot
Baked Corn Oven
Campfire Apple Pie Campfire
Chocolate Pudding Pie Refrigerate
Crockpot Chicken and Stuffing Crockpot
Pecan Caramel Rolls Oven
Pumpkin Pie Crescent Rolls Oven
Pumpkin Stew Oven
Three Cheese Potatoes Grill or Campfire
From: http://gorving.com/
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10 Ways to Avoid Toxic Chemicals in Your Thanksgiving Feast
10 WAYS TO AVOID TOXIC CHEMICALS IN YOUR THANKSGIVING FEAST
"One thing never to be thankful for? Toxic chemicals and other unhealthy ingredients that can lurk on the typical Thanksgiving dinner plate.
Here are ten things to watch out for this feast-gobbling season. Not cooking? Share this eye-opening list with your relatives and friends who are.
1. The turkey. It’s the Thanksgiving centerpiece but was possibly routinely fed antibiotics that created resistant strains of bacteria. One study found 77% of turkey samples contaminated by Staphylococcus aureus bacteria. Many turkeys are also injected with flavor-boosting chemicals. Skip birds labeled self-basting, deep-basted, enhanced, or marinated, and go organic. There is probably still time to order a pastured bird from a local farm.
2. Canned foods. Most cans are lined with bisphenol-A, an endocrine disruptor that leaches into the food inside. Acidic foods like cranberry are particularly at risk. The good news? Canned foods are easily replaced with fresh-prepared versions. So bypass the can and grab a bag of fresh cranberries instead.
3. Monosodium glutamate. This flavor-enhancing chemical can trigger reactions like breathing difficulties and changes in heart rate. Glutamate, its key component, also hides in hydrolyzed, whey, soy, and textured proteins; sodium and calcium caseinate; yeast extract; and autolyzed yeast. Check your labels!
4. Rice. Recent tests uncovered a shocking amount of carcinogenic inorganic arsenic in rice—virtually all samples far exceeded safety standards. White rice is safer than brown. Jasmine and basmati types scored better, too. Keep this in mind when making or eating that pilaf.
5. High Fructose Corn Syrup. Some research links this sweetener to type 2 diabetes and weight gain. It’s no surprise to find it in cranberry sauce and packaged desserts, but be careful—it also appears in unexpected foods like stuffing.
6. Genetically modified foods. Most soy and corn ingredients come from crops with artificially scrambled DNA, and most processed foods contain corn or soy. Even your turkey may have eaten GM feed. The best option is organic foods, which by law cannot be genetically modified.
7.Artificial colors. They have been linked to ADHD and hyperactivity, and while they’re common in Thanksgiving staples like pie filling, you’ll also find them in unexpected places like gravy and dinner rolls. Always read labels when shopping.
8. Pesticides. Contamination is common on non-organic produce. Potatoes, for example, a Thanksgiving necessity, made the Environmental Working Group’s Dirty Dozen list of the most contaminated fruits and vegetables. Choose organic to reduce your pesticide residue load.
9. Perfluorochemicals. These compounds make cookware non-stick, but under high heat they release toxins into the air and food. Cook and bake in and on cast iron, enamel coated cast iron, and stainless steel instead.
10. Food Additives. According to new research we recently highlighted, some 10,000 additives are permitted in food. But the FDA has no basic toxicity data on about 80 percent of them. That’s another vote for a homegrown holiday handmade from whole foods and other natural ingredients." From: http://healthychild.org/10-ways-to-avoid-toxic-chemicals-in-your-thanksgiving-feast/
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An Amazing Fact: "There are 18 doctors in the United States with the name Dr. Doctor; there is also a Dr. Surgeon; Dr. Rash, a dermatologist; Dr. Couch, a psychiatrist; and an anesthesiologist by the name of Dr. Gass.
It seems popular these days to do whatever it takes to be healthy. Simply starting out the day with a cereal box in view can give you information like “Whole Grain Guaranteed;” “Low Fat, Naturally Cholesterol Free, Excellent Source of Fiber, No Salt Added;” “Whole grains have powered people from London to Los Angeles and everywhere in between;” “Add banana and almonds for more calcium and Vitamin E—staying full until lunchtime is easy with this fuel efficient combo!” The media is full of all kinds of advice on diet, exercise, rest, and many other ways to maintain health and fitness, including medications meant to cure any ill.
In the first two chapters of the book of Daniel, the prophet and his three friends made a proposal and stuck to a healthy diet in the king’s palace. They were judged to be healthier and better nourished than any of the other young men who ate the royal food. Why not make your own plan to encourage improved health of body and mind? God is not going to work any miracle to counteract your bad habits. It takes work on your part to stay fit.
Keep in mind the words of David: “I will praise You, for I am fearfully and wonderfully made” (Psalm 139:14). We need to stay that way! “Do you not know that you are the temple of God and that the Spirit of God dwells in you?” (1 Corinthians 3: 16, 17). If we want God to dwell in us, we need to make sure we’re providing Him a well-maintained home. Plus, there will be fewer visits to Dr. Doctor, Dr. Surgeon, Dr. Rash, Dr. Gass, and Dr. Couch!"
KEY BIBLE TEXTS
Beloved, I wish above all things that thou mayest prosper and be in health, even as thy soul prospereth.
- 3 John 1:
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What's Wrong with Veal?
Calves in veal crates.
"Along with foie gras and shark fins, veal has a reputation for being one of the cruelest foods because of the extreme confinement and cruelty involved in the way veal calves are raised on factory farms. For many, veal is among the most politically-incorrect meals.
From an animal rights perspective, eating calves violates the calves' right to freedom and life, regardless of how well they are treated when they are being raised.
What is veal?
Veal is meat that comes from the flesh of a slaughtered calf. It is known for being pale and tender, which is a result of the animal being confined and anemic. Instead of living on his mother's milk, the calf is fed a synthetic formula that is intentionally low in iron to keep the animal anemic and keep the flesh pale.
The calves used in veal production are a by-product of the dairy industry. Adult female cows used in dairy production are kept pregnant in order to keep up their milk supply. The males who are born are useless because they do not make milk and they are the wrong breed of cow to be useful in beef production. About half of the female cubs will be raised to become a dairy cows like their mothers, but the other half are turned into veal." More at: http://animalrights.about.com/od/FactoryFarming/a/Whats-Wrong-With-Veal.htm
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What are the Ethical Objections to Eating Veal?
"Many veal products are now advertised as free range, and those who enjoy eating veal claim free range veal is as good or better than confined veal.
One of the troubles with the free range label for veal is that the term is not clearly defined. Even when eating veal advertised as free range, one could still be eating veal raised in difficult conditions. Free range could mean a veal calf gets out as little as once a week for a few minutes. Since diet still must be restricted, older veal calves would need to be kept from consuming grass or grazing.
The trouble is, since the raising of veal is not clearly legislated in the US, it may be hard to know just how ethically a veal calf is being raised. Unless one could have free access to a veal farm, and actually see the treatment of the calves, it may be difficult to determine if you are eating veal that is treated in a humane way.
In response to ethical concerns about eating veal, some states are now attempting to legislate specific ways in which veal must be raised in order to reduce cruel treatment of the animals. Not all who farm support these measures, but many of them do." More at: http://www.wisegeek.com/what-are-the-ethical-objections-to-eating-veal.htm
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Barbecue bliss: Keeping bacteria at bay
"Holidays bring out barbecue grills, at home and at the campground. It also brings out bacteria, which multiply in food faster in warm weather and can cause food borne illness (also known as food poisoning). Following a few simple guidelines can prevent an unpleasant experience.
*Wash your hands
Wash hands with soap and water for at least 20 seconds before and after handling food. If you're eating where there’s no source of clean water, bring water, soap, and paper towels or have disposable wipes/hand sanitizer available.
*Marinate food in the refrigerator
Don’t marinate on the counter — marinate in the refrigerator. If you want to use marinade as a sauce on cooked food, save a separate portion in the refrigerator. Do not reuse marinade that contacted raw meat, poultry, or seafood on cooked food unless you bring it to a boil first.
*Keep raw food separate
Keep raw meat, poultry, and seafood in a separate cooler or securely wrapped at the bottom of a cooler so their juices won’t contaminate already prepared foods or raw produce. Don't use a plate or utensils that previously held raw meat, poultry, or seafood for anything else unless you wash them first in hot, soapy water. Have a clean platter and utensils ready at grill-side for serving.
*Cook food thoroughly
Use a food thermometer to make sure food is cooked thoroughly to destroy harmful bacteria. Refer to the Safe Minimum Temperatures chart for safe internal temperatures for foods. Partial precooking in the microwave oven or on the stove is a good way to reduce grilling time—just make sure the food goes immediately on the preheated grill to finish cooking.
*Keep hot food hot and cold food cold
Keep hot food at 140 degrees F or above until served. Keep cooked meats hot by setting them to the side of the grill, or wrap well and place in an insulated container. Keep cold food at 40 degrees F or below until served. Keep cold perishable food in a cooler until serving time. Keep coolers out of direct sun and avoid opening the lid often. Cold foods can be placed directly on ice or in a shallow container set in a pan of ice. Drain off water as ice melts and replace ice frequently.
*Don’t let hot or cold perishables sit out for longer than two hours, or one hour if the outdoor temperature is above 90 degrees F. When reheating fully cooked meats, grill to 165°F or until steaming hot.
Transport food in the passenger compartment of the car where it’s cooler in the summer—not in the trunk.
Put these items on your list
These non-food items are indispensable for a safe barbecue.
--Food thermometer
--Several coolers: one for beverages (which will be opened frequently), one for raw meats, poultry, and seafood, and another for cooked foods and raw produce
--Ice or frozen gel packs for coolers
--A jug of water, soap, and paper towels for washing hands
--Enough plates and utensils to keep raw and cooked foods separate
--Foil or other wrap for leftovers
This article appeared on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.
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On This Day:
President Kennedy is assassinated, Nov 22, 1963:
"President John F. Kennedy is shot and killed as his motorcade drives through Dealey Plaza in Dallas, Texas. Kennedy's suspected assassin, Lee Harvey Oswald, was believed to have used a mail-order rifle in order to shoot the president from the sixth story window of the Texas School Book Depository.
On November 22, several people claimed to have seen Oswald near the sixth floor of the Depository, where he was employed. From the sixth floor window, atop cartons of books assembled to make a sniper's perch, Oswald purportedly fired three shots, the last of which killed Kennedy as his motorcade passed by the building. A gun that was later located in the Depository had a palm print that matched Oswald's.
Forty-five minutes after the assassination, Oswald was seen hurrying through the Dallas streets by police officer J.D. Tippit, who identified him as matching the description of Kennedy's killer. When Tippit attempted to apprehend him, Oswald shot him to death with a revolver and fled.
In the early afternoon, police converged on the Texas Theater, where Oswald had been spotted. Inside, Oswald punched an approaching officer and withdrew a pistol. The gun misfired and other police officers grabbed him. "I am not resisting arrest," Oswald cried as he was dragged out in front of an angry crowd of onlookers. "Don't hit me anymore! I want a lawyer!" In fact, Oswald would never require the services of an attorney because he was shot and killed by Dallas restaurant owner Jack Ruby as he was being transferred from the police station to the county jail two days later."
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The Kennedy Assassination - 50 Years Later
"I teach a class of young adults who were not even alive the day Kennedy was shot. What should they learn from this piece of history.
Excerpt from Transcript at: http://www.ucg.org/beyond-today-daily/news-and-prophecy/kennedy-assassination-50-years-later :
"November 22nd 2013, the 50th Anniversary of the assassination of President John F. Kennedy in Dallas on a Friday. I wrote the article that is in the current issue of our Good News magazine that talks about this subject, and in which I drew a number of different points that I think are appropriate to our country today and what has changed in the United States since that day in Dallas when John Kennedy was killed."
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Kennedy becomes fourth president to be assassinated
"In 1865, Abraham Lincoln became the first president to be assassinated when he was shot by a Confederate sympathizer while attending a play at Ford's Theater in Washington, D.C. In 1881, James Garfield was shot by a disgruntled federal employee and lived 80 days before succumbing to his wounds. William McKinley was killed by an anarchist in 1901. Several other presidents have survived or narrowly avoided assassination attempts. Ronald Reagan was shot in the chest in 1981, but survived. Gerald Ford escaped two assassination attempts. An attempt on Andrew Jackson's life in 1835 was foiled when both of the gunman's two pistols failed to discharge properly."
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Yesterday:
Before we did anything else, Ray and I moved my van's stored third bench seat into it's old place, but we couldn't get it set up the way it was before. That's a heavy and ungainly thing to handle. Ray apologized for moving it, and said that he'll leave my things alone from now on. He has never touched my stuff without asking before, so I don't know why he did it.
Then we turned our attention to one of the side triangles on the screen porch that need to be screened. I cut some spacer boards on the chopsaw, one with the 20° angle required, and we screwed them up there to have wood for stapling the 
Then Roni, the gal from down the street, arrived with a cage and the scared, starving, nearly bald, mangy, black lab dog that I have been trying to catch for some months. Every time I tried to feed him, other dogs would take his food, because he was so weak and shy. He really needed help or to go to Rainbow Bridge. My big cages are all clean and in use for my foster animals, so that's why Roni brought her folding cage. Animal Control likes to pick up animals right here at the front of the subdivision, instead of having to wind around the 169 acres of curvy streets. We were grateful that this poor dog's suffering should end now.
When Roni arrived, Ray had to go next door to stop Shay from coming outside and flaring up at Roni. Roni just wouldn't hurry up and was nattering away about nothing, so that took over ½ an hour off our work time. Finally she left, and Ray painted the new lumber.
By then, it was time to quit for the day.
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