Doug Patterson Cell: 336-710-1108 Office: 336-710-1108 www.calldougnow.com
Hello to All! Welcome to my Monthly EZine. This issue is has some great topics! Check it out. Enjoy!
If you are thinking about a home purchase, the first step is to call me for referrals for qualified and highly experienced home mortgage professionals. Getting a "Pre-Approved Letter" from a friendly, experienced and knowledgeable home mortgage professional is the first step in achieving your real estate goals. At my website, CallDOUGnow.com, you can perform searches for homes just for fun! ...or use the site to get acquainted with the market and what's happening in your neighborhood. Check it out! Questions? Call or email me!
Doug Patterson www.calldougnow.com 336-710-1108 336-710-1108
Welcome Home! Table of Contents Recipe And Design
A tasty recipe and a stylish home design how to.
Your top ten tips for survival and success.
A Brief History Of American Football
How this all american game got it’s start.
Timeless Football Wisdom
Tips to help not look like an idiot in front of football fanatics.
10 - 11
Thanksgiving: Understanding The Holiday Have a look at where the holiday really came from.
12 - 13
Turkey: The Old Fashioned Way. Stuff, truss and roast like a pro with this awesome guide!
14 - 15
The Remarkable Power Of Cranberries! These super healthy little jewels are not just for sauce!
16 - 17
Avoiding Novemberitus Stressed much? Relax! It’s only Novemberitus!
18 - 19
Products To Love!
Hot trends, technological wonders of tomorrow and so much more! 20
City Spotlight Williamsberg, VA. A colonial delight!
Businesses That Make A Difference Nestle, making a tasty difference in the world.
Welcome Home is for entertainment purposes only. This magazine is not intended to solicit other brokersʼ listings. If you are currently working with another broker, please disregard this information. All pictures courtesy of sxc.hu unless otherwise noted. Thanks to Wikipedia for Random Fact information and aid.
Editor in Chief - Phly Jambor The information provided in this publication of Welcome Home or on any website maintained by U.S. Cybertek, Inc. or any of its subsidiaries, divisions, affiliates, agents, representatives, licensors, licensees or employees (collectively Publisher) is intended as a general guide illustrating common methods of common practices, and the publisher makes no warranty or guarantee whatsoever of the safety, effectiveness, or other characteristic of any methods or products described herein. Neither does the Publisher assume any liability for information published in any website or other publication to which reference may be made herein. Readers are cautioned to review and comply with all written instructions, safety bulletins, and other materials provided in connection with any of the products mentioned herein and all products used in connection with any of the methods described. Neither Published nor any of its subsidiaries, divisions, affiliates, agents, representatives, licensors, licensees or employees shall in any case be liable to you or anyone else for any loss or injury or any direct, indirect, incidental, consequential, special punitive or similar damages arising out of your use of or failure to use any of the methods and/ or products described in this publication or any other publication or websites to which reference may be made herein. Publisher disclaims all warranties, and any warranty or guarantee of safety, merchantability, or fitness for any particular purpose lies solely with the manufacture(s) of any product described or recommended or used used in connection with any methods described or recommended.
Recipe and Design Caramel - Pecan Pie
Heritage Memory Art
Cook Time: 38 minutes Yield: Makes 8 servings
A framed collection of old maps, photos, letters, coins, and documents recounts a lifetime spent together and a family's heritage.
Ingredients • • • • • • • • •
1/2 (15-ounce) package refrigerated pie crusts 28 caramels 1/4 cup butter 1/4 cup water 3/4 cup sugar 2 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup coarsely chopped pecans, toasted
Preparation: 1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. 2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack. 3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat. 4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust. 5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Lois Davis Webb, Morehead City, North Carolina,Southern Living, NOVEMBER 2005
What You Need: • • • • • •
Memorabilia Shadow-box frame with mat Acid-free adhesive Family photos Sheets of coordinating card stock Dimensional adhesive
Instructions: 1. Select elements to reproduce to cover the mat and the mounting board. Make copies on a color photocopier, or scan and print. Arrange the copies to cover the mat and the mounting board. Mount them with acid-free adhesive, folding some paper over the edge of the opening and adhering underneath. 2. Arrange your three-dimensional elements and photos in the shadow box. Layer some photos on pieces of card stock cut slightly larger than the photos. Mount the items on the background and mat with adhesive. To add dimension, raise some elements off the background with dimensional adhesive dots. Courtesy of Better Homes and Gardens.com
Black Friday Top 10 Tips to Help You Survive it!
The Day after Thanksgiving brings out every bargain shopper looking to find the best deal. Being prepared for this hectic day can save you time and frustration just by following a few simple guidelines. 1. Arrive to the stores early Lines at the stores usually start forming as early as 3 PM Thanksgiving Day. If you are after the limited quantity items, you need to be in this line. Some stores hand out vouchers an hour before the doors open. If you don't get that voucher, you probably won't get the merchandise. 2. Park close to an exit Find a parking spot at a local store that is not open for Black Friday. This way, you won't be stuck in the big rush of people coming in and out of the main store. 3. Dress warm and comfortable. This is not a fashion show. The people in line don't care what you look like. Ladies, leave the heels at home. Guys, don't fix your hair, your going to be wearing a hat anyway. Even if by some miracle, it's 50-60 degrees outside, it gets really cold when you’re in line for 8, 10, or even 12 hours. A thick coat, thermal underwear, and a nice pair of gloves will help keep you warm. Two layers of socks and comfortable tennis shoes are a must. 4. Divide and Conquer What better way to plan your attack than at Thanksgiving dinner? Spread out the ads between family and friends, decide who is going to what store and make a list of what everyone wants. Each person buys everyone's items and then you all meet up afterwards. 5. Shop Online Many of the sale items will be available at the same Black Friday price online Thanksgiving Day. Purchase as many items as you can online and get the remainder Friday morning. 6. Make a "Dry Run" the night before Thanksgiving About an hour before the store closes on Wednesday, go to the store and spot where everything is that you want to buy. Some stores, especially Best Buy, set up a checkout maze consisting of 4 foot high DVD players, TV's, and other miscellaneous merchandise. One wrong turn could easily cost you an extra 45 minutes in the checkout line. 7. Leave the kids at home Unless you've taught your kids to get the deal no matter what (which is probably bad parenting anyway), leave the kids with a babysitter or family member. There are a lot of people at the stores that will be more willing to trample your child than help them off the ground. Standing in line for 10 hours is not fun for an adult, what do you think it's like for a child? 8. Protect your money Although big sales attract loads of shoppers, they also attract loads of thieves. Ladies, leave your purse at home. Bring your ID, credit cards and/or cash and keep it close to you. Guys, with 2-3 layers of clothing, it's harder to feel a thief lift your wallet while you’re not paying attention. Keep your wallet in your front pocket. 9. Make friends with others standing in line Having a good conversation with someone standing in line can pass the time fairly quickly. Not to mention, if you have to run to the bathroom because you just drank an entire pot of coffee. Your newfound friend will probably be willing to hold your place in line, especially if you’re willing to return the favor. 10. DON'T bring alcohol to a shopping frenzy Sure, adding a little something extra to your coffee may seem like a good idea, but there are police officers standing at every corner. They walk up and down the line to see what people are doing. They won't have any problem hauling your butt off to jail because you decided to handle line jumpers your own way. If fighting the crowds is not your style, you can always buy many of the items on your wish list online. Many shoppers don't realize that beginning Thanksgiving Day around midnight, retail stores automatically adjust the prices to reflect Fridays' sale. Simply purchase what is available online, and then decide if you want to pick them up later in the day, or pay a little extra to have it delivered to your front door. Written by Anthony Luna. Courtesy of Isnare.com
A Brief History Of American Football American Football was derived from early versions of soccer and rugby football, both of which originated from the United Kingdom, mid-1800s. Both soccer and rugby, and thus American football, have the objective of kicking the ball to a goal or over a line. Similar to soccer, American football also involves twenty-two players on the field. American football terms such as “fullback” and halfback,” which refer to positions, were also derived from the soccer sport. American football resulted from a major divergence from the rules of rugby football, as instituted by Walter Camp, considered to be the “Father of American Football.” The Father of American Football Walter Camp instituted the rules of American football in 1879. Born April 17, 1859 in New Haven, Connecticut, Walter Camp studied medicine and business in Yale from 1976 to 1882. He was a man of many talents, being an author, director of the Pecks Brother Company, and chairman of the board for the New Haven Clock Company. He was also the head advisory football coach and general athletic director at Yale from 1888 to 1914, as well as chairman of the Yale football committee. He had a major role in the evolution of American Football from the game of Soccer and Rugby, as we know the sport today. Chief to Walter Camp’s influence in changing the rules of the game was William Ebb Ellis, a student in an English Rugby School who was the first person known for picking up the soccer ball during a game and running with it towards the goal. It was in the Massosoit Convention in 1876 when the first attempt of establishing the rules for American football was made. Walter Camp edited the American Football rulebook until his last days in 1925.
Newly Established Rules The important changes that were made by Walter Camp to establish American Football as a sport include the down-anddistance and line of scrimmage rules. He also standardized the scoring system using a numerical scoring and created the interference, safety, penalties, and neutral zone. He also established the rule that one side had undisputed possession of the ball until the ball is given up due to the said team’s violations. He also created the center and quarter-back positions, the forward pass, and the eleven on a team instead of fifteen. By the late 19th and early 20th centuries, further developments to the rules of American Football were made by college coaches such as Knute Rockne, Amos Alonzo Stagg, Eddie Cochems, and Glenn “Pop” Warner. Going Pro By the first half of the 20th century, college football became more popular than rugby football and soccer. Bowl games, an inter-collegiate competition attracted a national audience, bolstering fierce rivalries among college football teams. The American Professional Football Association was soon formed in 1920 and two years later was changed to the National Football League (NFL), which became the major league of American Football. Today, there are numerous Pro American Football teams representing different states such as the Denver Broncos, Detroit Lions, Green Bay Packers, and New York Giants. Written by Rick Grantham. Courtesy of Isnare.com
Timeless Football Wisdom Football FAQ: So You Won't Look Too Stupid Watching Football With Your Date
What are the positions in football? There are two types of position, an offensive position and a defensive position. One of the most essential offensive positions is the quarterback. The protectors of the quarterback are the offensive line. As an additional protection there are the running-the-ball positions of running back and fullback. These positions are located in the backfield, behind the quarterback. The last offensive position is the wide receiver. This position has the main objective of receiving (catching) the ball when the quarterback throws (passes) it.
The defensive positions are: defensive end, linebacker, cornerback, and safety, who has the last thing to say about defense. Safeties are located at the back, while the defensive ends are out front. What does each position in football do? Offensive positions are: quarterback, offensive line, running back, fullback, and wide receiver. The quarterback is the leader of the team. He gets the ball at the beginning of each play and he makes the decision whether to throw the ball or run it. The offensive line's job is to defend the quarterback or the running back, especially while they have the ball. Another thing the offensive line does is block or catch passes. Running backs and fullbacks are the major hurrying unit. The wide receiver is the one who will usually catch the ball when the quarterback throws it. He must be tall and quick.
cannot be used to move the ball. Later, rugby came into popularity, wherein the hands are allowed to be used. American football has been widely influenced by rugby, and is known throughout the world today as (guess what) "American football." Where did they get the shape of the football? The shape of the football comes from the shape of the ball in the game of rugby. Football has an elongated ball with pointed ends. The ball is perfectly designed for the player to hold it easily and have a nice aerodynamic motion when it is perfectly thrown. It also has an unpredictable bounce when it hits the ground. The ball is eleven inches long and about nine inches wide. All of the manufacturers put some laces on one side so the players can grip and hold it easily. This is the reason why rugby and football have almost the same shape of ball, in contrast to soccer, which has a round ball that is manipulated mainly by the feet.
Defensive positions are: defensive end, linebacker, cornerback, and safety. The defensive ends are the outer part of the defensive team. Linebackers are the most important line-up of the defense. They are the quick, hard hitters. Cornerbacks are in charge of defending the wide receiver so he can catch the ball and run with it, while the safeties guard and defend the cornerbacks. Where did the name football originate? A form of football called harpaston was first played by the ancient Greeks. In the United States it was played as early as 1609 in Virginia, though in a simpler form. For the ball, they used the inflated bladder of a slaughtered pig. Most "football" today is played in Europe and South America, and is the sport that North Americans call soccer. Football got its name because in soccer the hands Written by sschelum44. Courtesy of Articlesbase.com
Understanding The Holiday
Thanksgiving to most folks means family and friends and Turkey, or maybe beer and football. Many do not know or even care about the significance of the Holiday. Way back in the 1600's a group of people who were members of the English Separatist Church (Puritan's) in England fled their homeland to escape religious persecution. They boarded a ship and sailed to Holland in the Netherlands. In Holland the people enjoyed a brief time free from the religious persecution they faced back in England, but they soon became frustrated with the Dutch peoples bad morals and what they considered sinful lifestyles. Seeking yet a better way of life, the Separatists made a deal with a stock company in London to finance a trip to America on a ship named the Mayflower. There were others from England that were not separatists, in fact the majority that made the trip on the Mayflower were not. The group arrived in America on Dec 11, 1620 and they set ground at Plymouth, Massachusetts. The first winter season the pilgrims encountered in America was horrible. With extreme cold and blizzard conditions, they lost 46 of the original 102 who came over on the Mayflower.
But the spring and summer of the next year was wonderful with most of the days pleasant and nice and most of the pilgrims staying healthy. The local indians showed them where and how to hunt and trap for the available game, and shared their secrets on growing and storing of the native crops. The harvest of 1621 was very bountiful and the pilgrims along with the local indians who had helped them survive their first year, decided to have a huge feast to celebrate and give thanks. The feast or as it's commonly called 'The First Thanksgiving' was probably held outside on handmade tables and benches, most of the people sat on blankets on the ground while eating, because records show that the colonists didn't have a building large enough to accommodate all the people.
From an original letter of a member of the colony, Edward Winslow, here is the actual account of the First Thanksgiving celebration: "Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, Many of the Indians coming amongst us, and among the rest their greatest King Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain and others. And although it be not always so plentiful as it was this time with us, yet by the goodness of God, we are so far from want that we often wish you partakers of our plenty."
From the hand written letter we can see that 1 Indian Chief or King and 90 others (91 total indians) that were invited as guests attended the event along with the pilgrims, and that the feast or celebration lasted 3 days. The celebration or feast was not repeated again until the year 1623, when during a severe drought the pilgrims all gathered and prayed for rain. The next day, a long steady rain occurred, and Governor Bradford proclaimed another day of Thanksgiving, and again the pilgrims or 'colonists' invited their indian friends to celebrate. The next Thanksgiving celebration did not occur until the year 1676, when the governing council of Charlestown, Massachusetts, held a meeting on the best way to celebrate and give thanks for the good fortune their community had experienced. By voting, they instructed Edward Rawson, the clerk, to proclaim June 29th as a day of Thanksgiving. The next Thanksgiving celebration did not occur until the year 1676, when the governing council of Charlestown, Massachusetts, held a meeting on the best way to celebrate and give thanks for the good fortune their community had experienced. By voting, they instructed Edward Rawson, the clerk, to proclaim June 29th as a day of Thanksgiving. Other dates that were important to the Thanksgiving Holiday were October of the year 1777, when there was a Thanksgiving holiday that was celebrated by all 13 colonies that had been established. In 1789 George Washington proclaimed a national day of Thanksgiving, and after a campaign of letter writing to presidents and governors, in 1863, President Abraham Lincoln proclaimed the last Thursday in November as a national day of Thanksgiving. The date was altered a couple more times, but finally in 1941 it was sanctioned by Congress as a legal holiday, on the fourth Thursday in November, where it remains yet today. Written by Robert W. Benjamin . Article courtesy of Isnare.com.
Turkey: The Old-Fashioned Way
There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled...to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way – oven roasted. Basic Technique for Roasting a Turkey... 1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead...it will take approximately 3 days for a 20 pound turkey to defrost.
8. Set the roasting pan on the lowest rack of the oven to keep the turkey away from the top, which is the hottest part of the oven. 9. Once the turkey is cooking in the oven, resist the temptation to 'peek' inside by opening the oven door. Opening and closing the oven door will cause the temperature to fluctuate, which will only increase the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey expected to be done.
2. Everyone wants to prepare enough turkey for the number of guests they serve, and generally desire to have some turkey left over. To determine the correct turkey size that will be needed, see the section below entitled ‘How Much Turkey is Enough?’
10. After checking for doneness (see ‘When is the Turkey Done?’ guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it ‘rest’ for approximately 15 minutes before carving (see tips on ‘How to Carve a Turkey’ below). If additional time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.
3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Calculate approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh.
11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow containers to allow adequate circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months.
4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit -- carrots, celery, onions, apples, oranges, kumquats or garlic. Carefully tucking fresh herbs underneath the breast skin will also add flavor.
How Much Turkey is Enough?
5. Before roasting, coat the outside of the turkey with vegetable or olive oil and season with salt and pepper. 6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See ‘How to Truss a Turkey’ below.) 7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey ‘breast-down’ on the rack. This technique will prevent the turkey breast from overcooking and becoming dry.
On average, to provide 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows: 10 pound turkey for 6 people 12 pound turkey for 8 people 15 pound turkey for 10 people 18 pound turkey for 12 people 21 pound turkey for 14 people 24 pound turkey for 16 people - If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total suggested weights. - If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.
How to Truss a Turkey... To ‘truss’ means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey. 1. To truss with string, take a piece of butcher's string about three times the length of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the center of its back.
roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to prevent the juices from escaping.) Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done. How to Carve a Turkey...
2. Gently pull the string up the sides...then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body. 3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick. 4. Tie the ends of the string together, cinching it tightly so that the legs cross. 5. Finally, lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.
To carve a turkey, it is essential that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey almost effortless. 1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh. 2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.
When is the Turkey Done? You will want to test your instant-read or traditional meat thermometer a few days before preparing the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) -- water's boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer. Keep a careful eye on the thermometer during the last half hour of cooking since the internal temperature may rise rapidly toward the end. Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey: Test the widest section of the breast near the wing joint; the temperature should be 165F (73C). Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C). If cooking a stuffed turkey, determine the internal temperature of the stuffing as well; it should be at least 165F (73C). If using an instant-read thermometer, insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip). Also examine the juices and oils at the bottom of the pan that are released during cooking. If they have a pinkish tinge, continue
3. Remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat. 4. Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible. 5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side. 6. Finally, remove the wings and slice the breast meat before serving. (For even, attractive slices, cut the meat against the grain.) So, there you have it...everything you need to know about successfully roasting a turkey. As you can see, preparing a turkey by adhering to the techniques above is not at all difficult. The small amount of effort you invest will be well rewarded when the final product reaches the serving table and your guests rave about how absolutely marvelous it is. Just remember one thing – serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season – it’s wonderful anytime of the year. Written by Janice Faulk Duplantis. Courtesy of Isnare.com
The Remarkable Power Of Cranberries!
With the holiday season just around the corner, cranberries will start to make their yearly appearance in Thanksgiving and other seasonal meals. Their tangy flavor and bright red color make them a favorite this time of year (it's also when they're most plentiful, as their peak season runs from October to December). But flavor and color aside, there's another reason to enjoy cranberries (and even make them part of your diet year-round)--they're incredibly nutritious and great for your health. Cranberries and Your Heart Studies have found that cranberries reduce the risk of heart disease. Most recently, a study presented at the annual congress of the International Union of
Physiological Sciences in March/April 2005 found that pigs with atherosclerosis (a primary causes of heart disease) that received a daily dose of cranberry powder had restored blood vessel health. Other studies have also found that people who drink cranberry juice have higher levels of good (HDL) cholesterol and may have improved blood vessel function. Antioxidant Powerhouses Cranberries are a rich source of antioxidants, according to the Cranberry Institute, a trade association for cranberry growers. In a study funded by the Institute it was found that:
"Cranberries contained the most antioxidant phenols compared to 19 commonly eaten fruits. Cranberries are loaded with antioxidants and should be eaten more often," said study author Joe Vinson, Ph.D., research chemist at the University of Scranton in Pennsylvania. Other studies also rank cranberries as leaders in phenolic compound content. "These antioxidants may play a role in helping to prevent heart disease and certain cancers," Vinson said. Cranberries Fight Cancer Certain compounds in cranberries have been found to be toxic to many cancer tumor cell lines, including: Lung cancer Cervical cancer Prostate cancer Breast cancer Leukemia One study, for instance, published in the June 2004 Journal of Nutrition, found that whole cranberries inhibit prostate, skin, lung and brain cancer cells. Experts believe a compound in the whole cranberry (not just the juice) is responsible for this effect. Unique "Anti-Adhering" Properties Cranberries possess a unique ability to inhibit bacteria, including E. coli, from adhering to the urinary tract. This is why cranberry juice is often recommended to prevent urinary tract infections (UTIs). Cranberries also contain hippuric acid, which is antibacterial and helpful for warding off UTIs. But cranberries' anti-adhering properties are helpful for much more than your urinary tract. A study published in the October 2004 issue of the Journal of Science, Food and Agriculture found that an antiviral compound in cranberries called proanthocyanidin A-1 inhibits the herpes virus from attaching to and penetrating the genitals. Likewise, a compound in cranberries is known to keep Helicobacter pylori, the bacteria that causes most gastric ulcers, from adhering to the cells of the stomach lining. Cranberries and Your Teeth A study published in Critical Reviews in Food Science and Nutrition in 2002 found that compounds in cranberry juice are great for your oral health. They help to dissolve aggregates formed by many oral bacteria while decreasing the level of Streptococcus mutants, the major cause of tooth decay.
Traditional Cranberry Sauce (No Sugar Added!) Ingredients: 1 12oz bag of fresh or frozen cranberries 1 cup fresh orange juice 1 tsp minced fresh ginger 1 tsp minced orange zest 1/4 tsp cinnamon 1/2 cup crushed pineapple 1/2 cup honey
Directions: Bring orange juice, ginger, zest and cinnamon to a boil on high heat in a medium saucepan. Rinse cranberries and add once liquid is boiling. Reduce heat to medium and cook uncovered for about 10 minutes. Add crushed pineapple and honey. Remove from heat and cool. Recipe from The World's Healthiest Foods Spicy Cranberry Sauce Ingredients: 1 1/2 cups water 1 orange (including juice and finely chopped rind) 2 cups sugar 1 piece stick cinnamon 4 cups fresh or frozen cranberries
Directions: Cook first 4 ingredients together for 5 minutes. Add cranberries. Cook until the berries stop popping. Cool without stirring. Recipe from The Cranberry Lady Cranberry Chutney Ingredients: 2 cups chopped Braeburn apple 2 cups whole cranberries 1/4 cup chopped onion 3/4 cup brown sugar 1/2 cup golden raisins 1/2 cup white vinegar 1/2 tsp. chopped garlic 1 medium red pepper chopped 1 Tbsp grated ginger root (or 1 tsp ground ginger)
Directions: Combine all in a non-aluminum kettle. Simmer until all fruits and vegetables are tender, about 20-30 minutes. Stir often to prevent scorching.
Tasty Cranberry Recipes to Try This Season The best part about all of this is that cranberries are not, like some health foods, hard to swallow. In fact, they add a unique, tart flavor to all kinds of dishes, including these three recipes for everyone's holiday favorite: cranberry sauce. Enjoy! Written by B SixWise. Courtesy of Isnare.com
. . . Going insane? It's just November!
November Madness or 'Novemberitus' is the unofficial name psychologists gave a condition they commonly come across as each year speeds to a close. People feel pressured to finish whatever they're doing before the December holidays. With the end of the year in sight, they have a multitude of tasks and projects they want to finalize. On top of that, we seem to have a psychological compulsion for completion in all aspects of our lives. People tend to see things as running in cycles from 1 January to 31 December. So if our relationships, jobs or finances are in trouble, we often use the end of the year as the deadline to resolve things. Nuts in November The looming holiday season brings pressures of its own. December is not necessarily a good time for people, especially those without family or friends, or those who have lost someone - it reminds them of what they don't have. Others feel compelled by a sense of duty to be with family they would rather avoid. Parties can increase tension rather than release it, particularly if they're office parties. There's often anxiety around revealing your personal side at work events. People get terribly worked up about finding a partner if they're unattached, and hear horror stories of the embarrassment caused when a partner misbehaves.
Alcohol takes a toll, encouraging indiscretions and contributing to exhaustion the next day, leaving us less able to cope with heavy schedules. Party fare and fast food can also lead to mood swings and an energy slump. And when exercise is put on the back burner, the cost to our body shape and confidence mounts - just when we're hoping to shape up for holiday swimsuits and party dresses. Also, financial concerns frequently weigh us down as Christmas shopping and holiday costs loom in already tough economic times. Don't go Crackers Unchecked, Novemberitus can result in major stress, even emotional breakdown. When we're exhausted and overwhelmed, and the end is at last in view, it's easy to start letting go the control that's carried us this far. We're prone to lose patience, tolerance and tact, and a minor incident or remark can trigger events we regret long after New Year. The moment you sense warning symptoms, from sheer exhaustion to rising panic or uncharacteristic rage, take steps to stop the madness. Acknowledge that you are taking strain, breathe deeply and relax consciously. Ask yourself: are my goals realistic and set aside a reasonable period for truly important tasks on a daily planner. Get help with the rest or delegate. It's okay to admit you're not Superwoman. Some tasks can probably be held over. Don't feel automatically compelled to finish things before you go on leave. However full your day, factor in time to unwind and to exercise, sleep properly, eat nutritious meals and drink plenty of water - all of these will help keep your brain functioning optimally and your mood up. Celebrate sensibly and drink alcohol responsibly. Learn to say no - to invitations, drinks or holiday plans you don't truly want, and to conventions that don't work for you. If you can't afford expensive holidays or gifts, make plans to enjoy your own town and give small presents or handmade cards. If you'll be working until the eleventh hour before going on leave, plan chill time at home for a day or two before heading on holiday. Youʼll be far more receptive to the benefits of your all-important break. Remind yourself you feel this way every year and that you'll get over it - it's just November.
Written by Sandra Prior. Courtesy of Articlesbase.com. Photo courtesy of Getty Images.
Products To Love In November A Turkey for Thanksgiving by Eve Bunting tops my personal list for children始s holiday books. This sweet and super cute book gives children a fun new look at the turkey始s roll in Thanksgiving festivities. The story starts with Mrs. Moose deciding that they simply must have a turkey for Thanksgiving, so Mr. Moose sets out to find one for her! The ending will surprise and delight children and adults of all ages. This book also comes highly recommended by my very charmed 4 year old little girl. Please click here for more information.
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November and Thanksgiving for many people means one more very important thing: Football! Make your house the ultimate Thanksgiving sports spot with the Samsung UN55B7000 55-Inch 1080p 120 Hz LED HDTV. This super sweet piece of football enhancing technology is practically guaranteed make this year始s Thanksgiving one that will be remembered for many years to come. It even offers Internet connectivity to allow those diehard fans to check the stats between plays! The only problem you may have is getting everyone to stop staring long enough to eat dinner. Please click here for more information.
This sweet, heartwarming cartoon from the Peanuts gang once again shows Charlie Brown in a pickle, as his erstwhile friends impose upon the hapless wouldbe-host to provide a memorable and traditional Thanksgiving feast. And as much as Charlie Brown would rather forget the whole thing, he just can't help but try for fear of being labeled a failure. Ultimately it's up to Snoopy and Woodstock to save Charlie from certain embarrassment, and it falls to Linus to impart to all assembled the true meaning of Thanksgiving. This very special Emmy Award-winning cartoon features the usual sweet unassuming humor that only the Peanuts can provide, this is one of those childhood classics meant to be enjoyed again and again. Please click here for more information.
Products To Love In November Your oven is crammed full and yet more things that need baking are lined up on your counter. Tired of the same problem every Thanksgiving? Not enough oven space because of the turkey? Let us ease your fears! Nesco Professional 18Quart Convection Roaster Oven in beautiful Stainless Steel is the answer! This kitchen saver will roast up to a 12 pound turkey and adjusts up to 425 degrees for perfectly cooked, well anything! So take a deep breath, sit back and relax, because help is here! Please click here for more information.
Tired of squabbles over who has to hold the ball for the kick off? Well check out this little wonder! Kick like a winner with the Wilson Pro Kick. It makes your practice or warm-up session a snap by holding the ball at just the right angle for that perfect kick. Durable, all metal construction collapses easily for transport to and from the game. This football tee holds the football at any kicking angle and it is ideal for practice or warm-up sessions before games. Sturdy, all-metal construction gives stability and durability and it works on any kicking surface! Please click here for more information.
Tired of you old boring plates? Sad looking mugs got you dreading a visit from the in-laws? Check this out! The stylish Mikasa Gourmet Basics Donavan Set is just what you have been longing for! With 4 place settings, each place setting consisting of: 1 Dinner Plate, 1 Salad Plate, 1 Soup/Cereal Bowl, and 1 mug you will be well set for Thanksgiving dinner. Fashioned from clay, these Stoneware settings are exceptionally pretty, but heavy duty tough. The pattern features multiple half circles in colors of red, tan and bone and best yet, they are microwave and dishwasher safe! Please click here for more information.
Williamsburg, VA Once the seat of early American government, Williamsburg, Virginia is one of the most popular vacation destinations in the Mid-Atlantic region of the United States. Its proximity to the Chesapeake Bay and larger cities like Washington, DC and Virginia Beach also attracts many people seeking a new home for raising a family, or for retirement. In the summer months, however, the town provides ample opportunity for families to explore the roots of our nation's history and culture, as well as have some fun. Situated on the tip of the booming Hampton Roads metropolitan area, Williamsburg forms one point of the historical triangle of sites (the others being Yorktown and the Jamestown colony) that attracts thousands of tourists annually. It is easy to find, being a short trip off I-64 and accessible through the local AmTrak station. At most, Williamsburg is an hour's drive from three airports: Richmond International, Williamsburg/Newport News, and Norfolk International. In Williamsburg, visitors may experience the life of our forefathers with a stroll through the streets of the colonial district. Stepping into the cobblestone streets sends one back in time as costumed folk demonstrate traditions and vocations of the time period. Gardens are cultivated for the beautiful floral arrangements decorating each door, the town blacksmith toils to forge ironworks, and the many shopkeepers bustle to serve their customers with handmade soaps, candles and linens. While many of the buildings situated along Duke of Gloucester street charge no admission, some sites in the preserved colonial area are part of a larger tour requiring passes which may be purchased from the Colonial Williamsburg Foundation. Among the buildings people may explore at no charge are Bruton Parish, one of the oldest Anglican congregations in the country, and the Wren Building, the oldest academic structure in the United States. The Wren Building is part of the College of William and Mary, which abuts the colonial district. Written by Kathryn Lively, courtesy of Articlesbase.com
History lovers will be interested in Williamsburg's latest attraction, President's Park. Located just on the outskirts of town, President's Park is a large outdoor museum featuring gigantic busts of every US President. From George Washington to George W. Bush, visitors may learn about each presidency as they gaze at larger than life replicas of our nation's leaders. Visitors seeking a bit of excitement will want to stop at nearby Busch Gardens Europe, a seasonal amusement park sectioned to celebrate the different cultures that shape our nation. Spine-twisting roller coasters, three-dimensional rides and top entertainment delight thousands of visitors each year. When the sun is especially brutal, companion park Water Country USA offers a respite in the form of water slides and a giant wave pool. For lovers of culinary delights, Williamsburg is home to some of the finest restaurants in the state. Virginia ham, Chesapeake crabs, and colonial classic cream of peanut soup are just a few of the items one might find in the taverns and eateries around town. Williamsburg is home to The Trellis, made famous by the decadent Death by Chocolate dessert that is so big, it has to be shared! For visitors interested in less touristy things, Williamsburg offers opportunities for relaxation as well. Nestled the looming pines on the northern edge of town is Waller Mill Park, favored by locals and tourist for its many hiking and biking trails. Cyclists especially enjoy riding the Colonial Parkway for breathtaking views of the marsh and Chesapeake Bay. For golfers, there are three PGA-rated courses within the town borders. Williamsburg is a haven for golfers, history buffs, and anyone desiring a reprieve from the bustle and traffic often found in DC and Northern Virginia. Because the attraction to Williamsburg is seasonal and spread out, the area also allows for a sense of isolation and peace without being inaccessible. So if you're thinking of Virginia for your next vacation, be sure to reserve a few days for Williamsburg. You won't be disappointed.
Businesses That Make A Difference
Here at Tom’s Of Maine we We believe that people are the know an awful lot about how to critical element in the success make great natural products in a of a mission, so we focus our grants on core mission and leadership development goals and then get out of the way! We are also passionate about water. A supply of clean water positively impacts community health, business, recreation opportunities, and overall quality of life. That’s why Tom’s of Maine is dedicated to improving water quality and supporting those who work to achieve this in their own towns. sustainable way — but we certainly can't claim to always know what's best for our communities down to every last detail. That's why we donate 10% of our pretax profits each year to charitable organizations: because they know best how to serve their own communities.
Since the very first product our cofounders Tom and Kate made in 1970 – a non-polluting phosphate-free laundry detergent called Clearlake – Tom's of Maine has advocated for clean water. Today, we're working with River Network and American Rivers, the two
largest nonprofit rivers organizations in the United
States, and their thousands of dedicated volunteers. Their efforts large and small add up to one huge positive impact on the health and safety of our nation’s rivers. So come on and help us lend a hand. . . . naturally of course! Check out www.tomsofmaine.com to find out more.
This month's random fact gives us further insight into one of Thanksgivings most mysterious culinary traditions Stuffing the Turkey.
Some of the first references to this rather bizarre practice are found in ancient Roman texts pertaining to cooking. After dressing out whatever poor animal was destined for the table they would stuff the main cavity with anything from old bread mixed with spices to another smaller animal! Strange as this practice sounds there is some common sense behind it. Stuffing the cavity helps to retain moisture and therefore should help to produce a juicier product.
Stuffing as it was known kept both it's name and it's place of honor at dining tables everywhere until the Victorians took umbrage at the name stuffing. It was so offensive to them that they changed the name to "dressing" and served it on the side instead of the traditional form, still in the bird. That was the beginning of the end for poor stuffing! Before too long someone figured out that while it does not taste exactly the same, the bird cooks faster without stuffing and the stuffing it's self can be cooked separately and more quickly as well.
The real death nell of traditional stuffing however was not the Victorians changing it's name or some over worked cook conniving to same time. It was the USDA! They claim that stuffing your Turkey at Thanksgiving does not allow the temperature to get high enough to thoroughly cook everything, possibly resulting in, GASP!, food poisoning! So Stove top Stuffing is now the be all and end all of stuffing and not many people stuff their turkeys anymore. Sad but true!
So on Thanksgiving day before you tuck into your turkey, ham, tofurkey or whatever it is that your family honors the holiday by eating, take a moment of silence for the once great side dish stuffing, aka, dressing.
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About Doug Patterson Doug is a native North Carolinean and owner/broker-in-charge of Park Place Real Estate. Areas served incude Forsyth, Guilford, Davie, N. Davidson, Stokes,and Surry Counties. Doug is a graduate of High Point University and Guilford Technical College. His real estate career dates back to the 1980's. Doug enjoys working with First Time Home Buyers, Relocation and Move up Buyers and Sellers, and Seniors.
Call Me For All Of Your Real Estate Needs: 336-710-1108