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Q: What holiday was celebrated for the first timeby the American colonists?
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What books discuss Daylight Saving Time?

Seize the Daylight: The Curious and Contentious Story of Daylight Saving Timeby David Prerau. This book is about the history of DLS


Are you going to give me a new runescape account add wood style if you are?

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What year was the smith and Wesson model 469 introduced?

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Who sang your eyes have a mist from the smoke of a distant fire?

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How many songs the lyrics includes the word time?

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How do you season stoneware?

Before using your Stoneware for the first time, follow these simple steps.• Rinse the Stoneware in warm water, then towel dry.• Season the Stoneware by baking a high-fat food, such as chilled, fresh croissant dough or biscuits on itssurface. Afterwards, greasing is usually unnecessary. If food does stick slightly, you may lightly applyvegetable oil to the surface for the next few uses.General Guidelines for Proper Use of Stoneware• Avoid extreme temperature changes.• Always allow Stoneware to cool to room temperature prior to adding liquid or cleaning.• Never place thick, dense frozen foods, such as chicken breasts, fish fillets, pork or lamb chops, on a bakingstone. Thaw dense foods completely before baking.• Match the size and/or amount of food to be baked to the size of the Stoneware piece. Food should covertwo-thirds of the baking stone's surface.• Frozen precooked foods, such as pizzas, fish sticks or chicken nuggets, are fine for Stoneware. Justremember to evenly distribute the food on the surface of the baking stone.• Always preheat the oven before baking. Do not preheat empty Stoneware in the oven.• Stoneware is freezer-safe. However, do not transfer any Stoneware piece directly from the freezer to theoven. Allow foods frozen in the Stoneware to thaw completely in the refrigerator before placing them in theoven to bake.• Use the same baking times and temperatures with Stoneware as you would with other bakeware. The onlyexception is if food requires a baking time less than 12 minutes, additional time may be needed.• Stoneware is microwave-safe.• When using Stoneware in a convection oven, remember to reduce the oven temperature and baking timeby the amount specified in the oven's use and care manual.• Stoneware should not touch the sides of the oven or oven door when closed.• Hot Stoneware can cause burns if handled improperly. Always use a heat-resistant oven mitt or pad whenhandling hot Stoneware or placing it on surfaces.• Do not use Stoneware under broiler or on direct heat source.• Stoneware can't be used with direct heat sources, such as hob-top burners, open flames or oven grilles.• Always allow stoneware to cool completely before placing it under water.• Never pour water, other liquids or add food directly into or onto a hot baking stone, i.e. do not add uncookedpotatoes or carrots to a hot roast while cooking.Cleaning Your Stoneware• Always allow Stoneware to cool completely prior to cleaning.• Scrape off any excess food using the Nylon Pan Scraper (included with each baking stone) or kitchenbrush.• If necessary, soak in clear, hot water to loosen baked-on foods, then rinse and dry thoroughly.• Stoneware should not be washed in a dishwasher.Handling and Storing Stoneware• Avoid dropping Stoneware or knocking it against a hard surface.• Stoneware may scratch surfaces if moved or dragged. To protect surfaces, use protective barrier betweenStoneware and surface.• Stoneware can break if bumped or dropped. If this occurs, use caution as broken pieces can be sharp andcould cause injury.• Don't stack Stoneware pieces or place other heavy utensils, such as bowls or cookware, on top of them.• If you store your Stoneware on a rack in the oven, remove all the pieces before turning on the oven.• Protect surfaces under stoneware by placing a protective barrier between Stoneware and surface.• Do not use chipped or damaged Stoneware.


How to Trust Turkey Nutrition Any Time?

How to Trust Turkey Nutrition Any Timeby Cynthia Lechan GoodmanThe turkey is one of our wonderful native to United States foods, a staple of the Native Americans who lived and survived here long before settlers from all other areas. It is no wonder that Christopher Columbus brought his prize of turkeys back to Europe when he retuned. Turkeys were so special that for a long while they were just eaten at royal banquets. Smart Benjamin Franklin tried so hard to get the turkey named as the national bird. And, you probably may not recall or have heard that famous early astronauts Neil Armstrong and Buzz Aldrin ate space food roasted turkey in their first meal--on the moon! With that alone, you should be convinced of the immense nutritional value of turkey. So no reason to only keep it as a November/December one time occasion.Taking Time for Turkey CareThe only thing about turkey is to take care of it--and even what you purchase. 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Putting the turkey with its breast side down works wonderfully, many a cook has said this allows the juices to keep running down to moisturize the best parts. Unstuffed, a turkey roast for 15 minutes each pound. But you do want a beautiful looking turkey, so 1/2 hour to an hour before it is done, (at 125 degrees, turn it over and raise the oven to 400. If you stuff inside your turkey always make sure the center is at least 165 degrees.)That Healthy BirdTurkey gives you a wonderful protein source--even calculated at much more than half of your daily needs, and compared with reds meats, can have half the amount of saturated fat. Protein, of course, helps you to keep your blood sugar regulating and even.Now people always talk about being put to sleep by turkey. Research, however, shows that indeed turkey contains tryptophan, which in fact is important for sleeping. But the truth is that turkey is just about the same amounts of tryptophan as chicken, lamb, tuna, salmon, shrimp and other proteins. Nutritionists conclude that the sleepy feeling people get after a large turkey meal often comes from too much food--especially too much high carb foods.Studies have shown that turkey in your diet is definitely a boon to health, with wonderful nutrients including selenium,--which has been shown in studies to work on repair of your DNA and cell damage. You like vitamin B6 because that is a vitamin that gives your body energy. niacin, vitamins b6 and B12, tryptophan, and zinc are also essentials for good health.Turkey is versatile all year. You can use it as a meat substitute with ground turkey in chili, as a burger, or a meat loaf, a taco or a burrito or wrap.Interesting Turkey SaladsDice up your leftover or fresh turkey, blend it with cooked cubed sweet potatoes, cranberries and nuts of your choice on the greens of your choice for a gorgeously colorful salad. Or, you might like even better, turkey, leeks, celery, dried fruit such as apricots and nuts especially almonds.An Elegant Turkey Dinner with Cherry Saucefor 1 pound of turkey tenderloins that are cut across the grain into 1 inch slices, you'll need 2/3 cup broth, 2 tablespoons chopped dried cherries, 2 teaspoons black cherry fruit sweetened preserves, 1 teaspoon Worcestershire sauce, 1/2 teaspoon balsamic vinegar, 1 teaspoon cornstarch, 1 teaspoon butter, 3 tablespoons chopped shallots, 1 teaspoon rosemary.First pound your turkey to 1 1/2 inch thick. combine 1/2 cup of your 23 cup broth, wine, cherries, preserves, Worcestershire, vinegar and seasonings. In a separate pan combine the rest of the broth and cornstarch and stir. Melt your butter, add turkey and cook 3 minutes on one side, turn and another minute on the other. Take your turkey from the pan, then make your sauce in the same pan. Add shallots and rosemary and cook and stir 3 minutes. Then add the wine mixture and boil, and cook 2 more minutes. Add the cornstarch to this and boil another minute.Great Healthy Asian type Burgerfor 1 pound of ground turkey, mix in 1/4 cup chopped onions or green onions, 2 tablespoons orange juice, 1 tablespoon soy sauce, 1 teaspoon minced fresh ginger, 1 minced garlic clove, some chopped thyme, salt and pepper. Top your burger with spinach and tomato, serve with sweet potato baked fries, and put on a whole grain pita or bun.