Over 4 Million Readers Nationwide November 19, 2018
November 19, 2018
Volume 7 • Issue #11 Serving Northeast South Dakota & West Central Minnesota • Advertising Information 605-541-0110 • www.LakeAreaTidbits.com
Laugh-A-Bit with Tidbits
Q: What kind of music did the Pilgrims like? A: Plymouth Rock! Q: Why can't you take a turkey to church? A: They use FOWL language!
Q: Why do the pants of pilgrims keep falling down? A: Because their belt buckles are on their hats!
Free Fun Take One
TALKING TURKEY
• Turkeys first existed in the eastern U.S. and Mexico, where Aztec Indians were raising them for food as early as 200 B.C. • Wild turkeys can fly for short distances up to 55 mph and can run 20 mph. The modern large-breasted turkey bred for the Thanksgiving table is too heavy to fly under most circumstances. • The average weight of a turkey purchased at Thanksgiving is 15 pounds and is about 70 percent white meat and 30 percent dark meat. The heaviest turkey ever raised weighed 86 pounds, about the size of a large dog. • The “turkey trot,” a ballroom dance popular in the early 1900s, was named for the short, jerky steps that turkeys take. • In England, 200 years ago, turkeys were walked to market in herds. They wore booties to protect their feet. • Age is a determining factor in taste. Old, large Toms (males) are preferable to young Toms, as their meat is stringy. The opposite is true for females: Old hens are the tougher birds. • A turkey under 16 weeks of age is called a fryer, while a young roaster is five to seven months old. • Only Tom turkeys gobble, mostly as a mating call. • Turkeys can see in color, but do not see well at night. • Wild turkeys often spend the night in trees. They especially like oak trees. • Turkeys are actually a type of pheasant and are the only breed of poultry native to the Western Hemisphere. • Henry VIII was the first English king to enjoy turkey, and Edward VII made turkey eating fashionable at Christmas. • Israelis eat the most turkey: 28 pounds per person. The average American eats almost 17 pounds of turkey annually. © 2018 King Features Synd., Inc.
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Tidbits® of The Lake Area - www.LakeAreaTidbits.com - For Advertising Call 605-541-0110
November 19, 2018
November 22 - Community Thanksgiving Dinner. Emanuel Lutheran Church, 12pm
November 30 - Holiday Bingo, Speedway, 6pm
INSURANCE SOLUTIONS PLUS of Milbank, Inc. Terri Holtquist
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ONIONS TIDBITS® CRIES OVER by Janet Spencer
Onions are the sixth most popular vegetable crop in the world. In the U.S. onions are the third most consumed fresh vegetable, coming in after the potato and the tomato. Come along with Tidbits as we cut some onions!
WONDERFUL ONIONS
• The onion is a vegetable that belongs to the genus Allium. “Allium” is Latin for garlic, and the allium genus includes garlic, scallions, shallots, leeks, and chives. Around 750 plants belong to the Allium genus. Some are edible and others ornamental. • The word “onion” springs from the Latin word “unio” meaning “one” or “unity.” • Onions probably originated in central Asia, and their
cultivation began around 7,000 years ago. Archeologists have found traces of onions dating back to 5000 B.C., found in Bronze Age settlements. • Egyptians considered onions an object of worship, symbolizing eternity because of their concentric circles. Paintings of onions appear on the walls of the pyramids. Egypt’s King Ramses IV died in 1160 B.C. and was entombed with onions covering his eyes. • Excavators of the doomed city Pompeii, wiped out when Mount Vesuvius erupted in AD 79, found gardens where onions had been growing. The bulbs had left behind telltale cavities in the ground. • Onions range in size from pearl onions that are less than an inch wide to yellow onions that are often over 4 inches wide. The world’s biggest onion was grown by a British a farmer in 2014. It weighed 18 lb 11.84 oz (about 8.5 kg) and was larger than his head. It measured 32 inches (81
November 23 Holiday Lighted Parade Downtown Watertown, 6:30pm
cm) at its circumference and spent 11 months growing in his backyard greenhouse. • Onions can be yellow, red, or white, but 87% of onions grown and consumed in the U.S. are yellow. Worldwide, 75% of onions grown are yellow. • Flavonoids are phytonutrients (plant chemicals) found in fruits and vegetables that give them their color. Flavonoids are antioxidants with anti-inflammatory and immune system benefits. Yellow onions have the highest total flavonoid content of any type of onion, amounting to 11 times higher than white onions. • Onions are grown commercially in more than 20 U.S. states from coast to coast by about 500 commercial growers, all of whom also raise other crops. The top onion-producing states are California, Idaho, Oregon, and Washington. • U.S. farmers plant about 125,000 acres of onions each year resulting in a harvest of about 6.75 billion pounds a year. This amounts to 7% of the world’s supply. World onion production is estimated at approximately 105 billion pounds each year. Top onion-exporting countries include the Netherlands, China, Mexico, India, Iran, Russia, Pakistan, and Turkey. • With an average onion containing only 64 calories, they add a lot of flavor without adding calories. Onions contain vitamin C, folic acid, calcium, and iron. They are low in sodium and contain no fat.
CRYING OVER SLICED ONIONS
• When you slice a raw onion open, it releases an enzyme called lachrymatory-factor synthase, from the Latin word “lacrima” meaning “tear” which is also the root of the word “lachrymose” meaning “tearful.” Anything that causes the formation of tears is called lachrymatory, including tear gas. When the lachrymatory-factor synthase is exposed, it reacts
continued on page 7
November 19, 2018
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Reader Contest: "TURKEY HUNTING" FIND THE THREE (3) TURKEYS (pictured to the right) in advertisements in this issue and enter to win a FREE line of bowling and free basket & beverage from Ally Cat Bowling in Ortonville, MN and FOUR FREE Combos for Hardee's in Milbank, SD Milbank, SD!
This is exactly what you are looking for, only smaller...
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ENTRY DEADLINE FOR November 19th, 2018, Volume 7 Issue #11 IS THURSDAY, NOVEMBER 29, 2018, 4PM
DEADLINE FOR NOV 12th, 2018, Volume 7, Issue #10 is Thursday, NOV 22nd - 4 PM, SEARCHING FOR: (3) PHEASANTS
FOUR FREE Qdoba Mexican Eats Entrées in Watertown, SD and FOUR FREE Breakfast Combos for Hardee's in Milbank, SD!
WINNERS FOR Nov 5th, 2018, Volume 7 Issue #09: Alana Metzler, Watertown, SD SEARCHING FOR: (3) BUCKS ANGEL'S PRIZE: $25 Gift Certificate for Angel's Attic and a $25 Gift Certififcate for Stockman's Family Restaurant in Watertown, SD!
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FAMILY Locations for NOV 5th, 2018 (v7 #09) RESTAURANT #1: Heather's Bistro, Clark, SD, pg 2 #2: Lester's Gun and Pawn, Watertown, SD, pg 9 #3: Chuck's Lock and Keys, Watertown, SD, pg 12
Watertown Mall
Prize Winner Posted Each Week on www.LakeAreaTidbits.com and our Facebook Page
• In a match between a 200-pound mountain lion and a 20-pound porcupine, the lion is likely to be the loser -- and probably will die if it tried to take a bite of the desired prey. by Samantha Weaver • The next time you’re annoyed by a bad case of the hiccups, consider poor Charles Osborne. In 1922, when he was 28 years old, Mr. Osborne got the hiccups. For the next 68 years, he continued to hiccup, finally stopping in 1990, one year before his death at the age of 97. • Marilyn Monroe’s iconic film “Some Like It Hot” (which in 2000 was named the greatest American comedy film of all time by the American Film Institute) originally was titled “Not Tonight, Josephine!” • At one time the Catholic Church considered it sinful to eat a hot dog. • For a nation based on a foundation of democracy, the U.S. certainly has a lot of states (that were originally colonies, of course) named for British royalty or nobility. The state of Virginia, for instance, was named for Queen Elizabeth I, known as the “Virgin Queen”; and Georgia was named in honor of King George II. King Charles II got both North and South Carolina, while the Duke of York and Albany -- later King James II -- was honored when the state of New York was named. Even France got in on the action: When explorer Robert de la Salle claimed a large chunk of territory for France in 1682, he named it Louisiana, after King Louis XIV.
Watertown, SD
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RECORD THE 3 LOCATIONS AND SEND VIA... MAIL: Reader Contest (Vol & Issue#) P.O. Box 313, Big Stone City, SD 57216 WEB: www.LakeAreaTidbits.com Click On Reader Contest EMAIL: Sean@LakeAreaTidbits.com ENTRY DROPOFF 100 South Maple St., Ste. 106, Watertown, SD 57201 BY APPOINTMENT
www.LakeAreaTidbits.com FOR SALE: Electric and hand tools, band saw, jig saw, cast iron pans, vices, 2 swivel rockers, Indian collectiables. Coke collectibles, dog kennels, Zane Grey and Louis Lamore Books. 605881-5350. 1119
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© 2018 King Features Synd., Inc.
Monday, November 19- History Day Competition at Waverly, time TBA. Volleyball Awards Night at 7:00 pm in Waubay. 7/8 GBB and BBB practice starts in Summit at 3:45 pm, 7/8 GBB and BBB practice and game schedules will be sent home. Tuesday, November 20- 2nd Quarter Midterm. Sacred Hoops Basketball Clinic in Summit. 7/8 GBB practice in Summit at 3:45 pm. Wednesday, November 21- No NTHS (multi). School will dismiss at 12:30. 7/8 BBB practice in Waubay at 1:00 pm. Sunday, November 25-9:15 Sunday school, 9:30 coffee, 10:30 Worship at Hope Lutheran. All are welcome!
WILMOT, SD
Thankful Storytime. Tuesday, November 20 starting at 9:30 am. Toddlers through age 5 children are invited to come. Registration is required for planning purposes. Email wilmotpubliclibrary@tnics.com or call 938-5698, or stop by during normal library hours to let the Librarian know. No cost to come to this storytime. Parent/Grandparent stays in the library with their child. The Autumn Book Discussion Group will meet on Tuesday, November 27 at the Wilmot Public Library. The book that will be discussed will be Nights in Rodanthe by Nicholas Sparks. Please email the library at wilmotpubliclibrary@tnics.com or call 605-938-5698 to register for this free library program. Library hours are Tuesdays and Thursdays 9am to 5pm to stop by and pick up your copy of the book and tell the librarian you will be taking part in this discussion group. The Wilmot Public Library will be closed on Thursday, November 22 for the Thanksgiving Holiday. It will be open instead the Monday before--November 19 from 9am to 5pm.
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Tidbits Tidbits®® of of The The Lake Lake Area Area -- www.LakeAreaTidbits.com www.LakeAreaTidbits.com -- For For Advertising Advertising Call Call 605-541-0110 605-541-0110
October 27, November 19, 2014 2018
Traditional Roast Turkey With Pan Gravy
Depositphotos
Here it is, the traditional Thanksgiving centerpiece. 1 (14-pound) fresh or frozen (thawed) turkey 1 medium onion, cut into 1-inch chunks 2 stalks celery, cut into 1-inch chunks 1/2 bunch fresh parsley 1 bunch fresh sage 1 bunch fresh thyme 1 teaspoon salt 1 teaspoon coarsely ground black pepper Pan Gravy 1. Heat oven to 325 F. Remove neck from inside turkey; reserve for making pan gravy. Discard giblets and liver or save for another use. Rinse turkey with cold running water; pat dry with paper towels. 2. Place onion, celery, parsley and 1/2 bunch each of sage and thyme (wrap and refrigerate remaining herbs to garnish platter) inside body and neck cavities of turkey. Fasten neck skin to back with 1 or 2 skewers. With turkey breast-side up, fold wings under back of turkey so they stay in place. If drumsticks are not held by band of skin or a stuffing clamp, tie legs together with string. 3. Place turkey, breast-side up, on small rack in large (17 by 11 1/2-inch) roasting pan. Rub turkey all over with
salt and pepper. Insert meat thermometer into thickest part of thigh next to body, being careful that pointed end of thermometer does not touch bone. Cover turkey with a loose tent of foil, letting top of thermometer poke through foil. Roast turkey about 3 3/4 hours; start checking for doneness during last hour of roasting. 4. While turkey is roasting, prepare broth to use in Pan Gravy. 5. To brown turkey, remove foil during last 1 1/4 hours of roasting time; baste with pan drippings occasionally if you like. Turkey is done when thigh temperature on meat thermometer reaches 175 F to 180 F and breast temperature reaches 165 F. (Internal temperature of turkey will rise 5 degrees to 10 degrees F upon standing.) 6. When turkey is done, place on large platter; cover with foil to keep warm. Complete gravy. 7. To serve, garnish platter with remaining herbs. Pass gravy to spoon over turkey. Remove skin from turkey before eating, if you like.
PAN GRAVY 1 1 1 4 4
medium onion, cut in half stalk celery, cut into large chunks bay leaf sprigs parsley Turkey neck cups water
1/4 cup all-purpose flour 1/2 teaspoon salt 1. To make the broth: In 3-quart saucepan, place onion, celery, bay leaf, parsley sprigs, turkey neck and water; heat to boiling over high heat. Reduce heat to low and simmer 45 minutes. 2. Strain broth into large bowl; set aside. Pull meat from neck; discard bones and vegetables. Chop neck meat. If not using right away, cover and refrigerate broth and meat separately up to 2 days. 3. To make gravy: Remove rack from roasting pan and strain drippings from roasting pan into 8-cup liquid measuring cup or medium bowl. Let stand 1 minute or until fat separates from drippings. Spoon 2 tablespoons fat from drippings into 3-quart saucepan; skim and discard any remaining fat from drippings. 4. Add 1 cup broth to roasting pan. Place pan over medium-high heat and stir until browned bits are loosened and liquid boils; boil 1 minute. Strain liquid into drippings in measuring cup. Add enough water to meat-juice mixture in cup to equal 3 1/2 cups total. 5. Stir 1/4 cup all-purpose flour and 1/2 teaspoon salt into fat in saucepan; cook over medium heat until flour turns golden brown, stirring. Gradually stir in drippings mixture and cook until gravy boils and thickens slightly, stirring occasionally. Stir in reserved meat; heat through. Pour gravy into gravy boat or serving bowl. Makes 12 servings. TIPS: If using a frozen turkey, make sure it is completely thawed, especially inside the cavity. The rule of thumb for thawing turkey in the refrigerator is 24 hours per 5 pounds. Cooking the stuffing separately yields a juicier bird, but if you want to stuff your turkey, to be safe, make sure that the stuffing temperature reaches 165 F on a meat thermometer. And you will need to roast the turkey about 30 minutes longer than the roasting time indicated. Find more triple-tested holiday recipes at www.goodhousekeeping.com/ recipes/. © 2018 Hearst Communications, Inc. All rights reserved
November 19, 2018
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© 2018 King Features Synd., Inc.
KFWS 2018 Holiday Guide - THANK
• With the holidays approaching, now is a good time to run the selfcleaning cycle on your oven. Wipe out any bits first and remove as much grease as you can. Then make sure to open a window to air out fumes. • To get cloudy glassware sparkling for the holidays, soak in hot vinegar for 15 minutes to clear them up. Wash good crystal by hand only, never in the dishwasher. • Since you know it's coming anyway, take the opportunity to clean out the fridge a day or two before a big family dinner. It's a good idea to eat up any leftovers for dinner the day before. You'll have plenty to replace them on Thanksgiving, right? • “If you have one person responsible for putting prep dishes and pots and pans in the dishwasher while you are preparing the bird and side dishes for the table, you will be halfway done with dishes by the time the meal is over.” — M.A. in Washington • “I buy extra supplies for Thanksgiving dinner as items go on sale. We always make extra-large portions of our side dishes and even put in an extra turkey while we're eating! Freeze meals in individual containers for quick dinners throughout the busy weeks from Turkey Day to Christmas.
Potatoes and vegetable casseroles freeze well, and they taste better than microwave dinners from the grocery store.” — E.S. in Oregon • In the fridge, it takes 24 hours of defrosting for every 5 pounds of turkey. When defrosting in water (only birds in a leakproof plastic wrapper), allow 30 minutes per pound and change the water every half-hour. • Get kids in on the act of cooking. There's no better time than the holidays to get budding chefs into your family's holiday traditions. Let them help prep, and as they get older, assign cherished side dishes to appropriateage children. • Candles will burn more evenly if you refrigerate them for a few hours before lighting. • For a tailgating favorite, make this: Prepare a batch of macaroni and cheese, then add an egg and stir in. Butter the wells of a muffin tin and fill with the mac and cheese. Top with a bit of shredded cheddar and bake for 20 minutes at 400 F. You can even make them super portable by using muffin liners. The gang loves these — no fork necessary! • “In my family, you come to a holiday dinner with your own plastic containers for leftovers. If you don't bring your own, you don't go home with tomorrow's lunch. Mom instituted this rule after the first Thanksgiving when all the kids had moved out. We practically cleaned her out of Tupperware!” — E.Y. in New Mexico
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November 19, 2018
answers on page 7
Thought for the Day: “It is frequently the tragedy of the great artist, as it is of the great scientist, that he frightens the ordinary man.” — Loren Eiseley
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Big Stone City Roundtable Club will again sponsor the Annual Christmas Lighting Contest. Cash prizes will be awarded: 1st$100 2nd-$75 3rd-$50. The contest is open to anyone who lives in the city limits. Watch Tidbits for details. December 1 - Santa Day/Lighted Christmas Parade (Ortonville) with all day events starting at 10am. December 8 - Fashion Wonderland, Big Stone Legion 11am Big Stone American Legion Open Thanksgiving Day at 10:00am There will be NO Bingo until January "Santa's Hat" Library Storytime, Saturday, December 15, 10-11am Children ages 2 through 7 are invited to attend by registration only. Register at bsclibrary12@hotmail.com or stopping by library during normal library hours. Wednesdays 1:00-7:00 pm and Saturdays 9:00 to 1:00 pm. Limit of 12 children. Special guest will stop to say hi to the children attending the storytime.
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November 19, 2018
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ONIONS continued from page 2
with amino acids contained in the onion. The combination of the two chemicals are then converted into sulfenic acids, which spontaneously form syn-propanethial-S-oxide, which floats through the air, lands on your cornea, irritates the nerve fibers in the lachrymal glands (tear ducts), and triggers tears. Why do onions contain these chemicals? As a deterrent, to prevent animals and insects from eating it. • Onions grown in sandy loams that are naturally low in sulfur content will result in onions that are less pungent than those grown in clay soils which are high in sulfur content. The Vidalia onion, grown in the 20-county region around the town of Vidalia, Georgia, is particularly sweet because the sandy soil it grows in is very low in sulfur content. The Vidalia onion was named the Georgia State Vegetable in 1990. Onions that are grown outside the specified 20 counties cannot by law be called Vidalia onions. • The Walla Walla onion is another sweet-tasting lowsulfur onion, named for Walla Walla County in Washington where it is grown. It was developed by selecting and cross breeding the sweetest tasting onions in every crop, starting in the year 1900. The Walla Walla onion is the official Washington State Vegetable. Both Vidalia, Georgia and Walla Walla, Washington sponsor onion festivals every year, including onion eating contests.
AVOIDING ONION TEARS
answers on page 7
• To avoid crying when cutting onions, refrigerate them prior to cutting, and cut them in front of a blowing fan. Leave the root end intact because the base has the highest concentration of sulfur compounds. Cut them as close to cooking or serving time as possible because the flavor deteriorates and the aroma intensifies over time. High heat makes onions bitter so use low or medium heat when sautéing them. To get rid of onion breath, chew a sprig of parsley. • Onions and garlic, as well as all other members of the Allium family, are toxic to dogs, cats, guinea pigs, and other animals, causing anemia which can kill. A 45-pound dog would only have to eat one medium-size onion to experience toxic levels; a quarter of a cup would be enough to kill a 20-pound dog. Garlic and onions are toxic to animals whether cooked, raw, or powdered. • Why can people eat onions and garlic while dogs and cats cannot? Onions contain thiosulfate, formed when oxygen molecules bind to sulfur molecules. Thiosulfate gives onions, garlic, skunks, and rotten eggs their odor. In the blood, hemoglobin carries oxygen. Also in the bloodstream are something called reactive sulfhydryl groups. Thiosulfate binds to the reactive sulfhydryl groups and the result is that the hemoglobin starts clumping together. In clumps, the hemoglobin cannot deliver oxygen. • The difference between cats, dogs, and humans is that humans have only two types of reactive sulfhydryl groups, whereas dogs have four, and cats have eight. Dog hemoglobin clumps at twice the rate as humans, and cat hemoglobin clumps at four times the rate. The result is a fatal anemia. Humans can metabolize onions while other animals can’t. Symptoms often don’t show up until days after the onions have been eaten.
PUZZLE ANSWERS
answers on page 7
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When The Hunters Are Away... It's Time To Bag Some Bargains At These Local Businesses!!!
• “I have two guest bedrooms that hardly get used until holidays. I keep the beds made up, but when I am expecting guests I will usually strip the beds to freshen the sheets and blankets. I toss the sheets into the dryer with a fabric-softener sheet and hang the blanket outside in the sunshine for several hours. It always does the trick, and I don’t need to wash linens that are already clean!” -- U.C. in California • No time for making scratch dinner rolls for Thanksgiving? Here’s a way to make store-bought rolls look and taste delectable: Reserve a small bit of any fresh herbs you used for seasoning your turkey or dressing. Finely chop it. Brush warmed rolls with melted butter, and sprinkle with the finely chopped herbs and some flaked salt. • It’s still not too late to get a flu shot, which is the No. 1 way to avoid getting the flu this season. Here’s No. 2: Keep your hands clean and away from your face -- that’s eyes, nose, ears and mouth. • Snow flurries got kids down unexpectedly? Give them a little extra traction on their bike tires with the addition of well-spaced zip ties. About 30 per tire, a couple inches apart. Just be sure they’re not too tight. Send your tips to Now Here’s a Tip, 628 Virginia Drive, Orlando, FL 32803. © 2018 King Features Synd., Inc.
SKITTLES TURKEY
This 16-inch-high turkey made in 1907 is not a toy, but a “package” that held game parts. It is made of a composition material and has glass eyes and metal wheels. Stored inside the turkey are parts for a skittles game, a variety of bowling. Skittles is popular in many European countries and is played indoors or out; in England and Ireland it is played indoors in a pub. The game uses nine or 10 pins and, of course, a ball. The painted wooden pins often were made in fancy shapes. Soldiers, sailors, spelling blocks, clowns, penguins, vegetables, frogs, ducks and other figures were made. The figural “packages” online this year include a large frog, parrot, rabbit, vegetables, pumpkin, clown and many hens with chicks. There is even an airplane that held pilots. Modern skittles games often are made of plastic instead of wood. This turkey sold for $2,124 at a Bertoia auction in New Jersey.
Q: I have some old 10-inch Duke Ellington and Benny Goodman records from the 1940s that I would like to sell. I know there are collector books for old stamps and coins, but are there any resources to help value old records? A: People collect all kinds of old records because of their interest in a particular type of music, a particular artist or a particular music label. Most No, the large turkey was not old best-selling records were pressed made as a Thanksgiving decoraby the millions and are worth very little tion. It is an antique part for a unless they are notable for some reason game of skittles that auctioned for -- an autographed jacket, a short run over $2,000. But, it would look great on the holiday dinner table. pressing, or an obscure title or artist. Buyers usually look for records made before 1950 and after 1970 in new or nearly new condition, with the original paper sleeves or jackets. Your old 10-inch records probably are “78s,” with one song that lasts about three minutes on each side. They are shellac, made before the era of long-playing vinyl records, and are not very desirable to collectors. There are websites that buy records and have very specific lists for what they want and what they don’t want. Big Band music is popular, but those records still sell for only about $2. Your local library also might have price guides for old records, such as Standard Catalog of American Records 1950-1990, 9th edition, or Goldmine Record Album Price
Guide, 9th edition, both by Dave Thompson. ••• CURRENT PRICES Relish dish, Carnival glass, deviled eggs, pink and gold iridescent, 15 sections, ribbed circle center, c. 1910, 11 1/2 inches, diameter, $80. Bank, turkey shape, tail feathers up, cast iron, red paint, patina, A.C. Williams, c. 1910, 3 1/2 x 3 inches, $160. Toaster, porcelain, two pop-up bread slots, white and gilt, reeded handles, scroll and dot design, settings, Porcelier, 1930s, $500. Compact, goldtone ormolu, guilloche enamel flowers, pearls, beveled mirror, silk embroidered powder puff, c. 1880, 2 x 3 inches, $1,025. ••• For more collecting news, tips and resources, visit www.Kovels.com © 2018 King Features Synd., Inc.
November 19, 2018