With a shower head chlorine filter and dinner items found at your local natural food store can really spice up your sex life and produce mind-blowing sex. If you're like me and have been in a committed relationship for a certain period of time, you're always looking for something new in the sex department. My wife and I came across this almost by accident. I promise you, if this book will be well worth the time to stop for you.
My wife and I are health nuts, and try to resiston the latest developments of this gem. We all have sex in the shower that tried at one time or another. Many people get mixed results with it. However, if you try this experiment, you will be blown away!
It 'important that you get a chlorine filter for the shower. It 's a good idea in general, the use of a shower head chlorine filter for the high content of chlorine in our water supply. Chlorine can and will cause the skin to become dry, itchy, scaly anddefinitely not sexy. Chlorine has also led to certain types of diseases, including cancer.
Also did you know that water is not filtered, can be dissolved toilet paper, traces of human feces containing or worse? So do not be cheap when it comes to buying a shower head chlorine filter. They are not so expensive. If you use a shower head chlorine filter, you will immediately notice a difference in how you and your partner feels like the skin. It feels soft, smooth and silky. Livingwith me here ...
The common food that you need is coconut oil health food stores can be found at the most. Coconut oil is fantastic erotic oil. The smell and taste of coconut oil will blow your mind when you use during sex. It will really enhance the sexual experience. Because of its anti-microbial properties, they give some protection against some sexually transmitted diseases.
They have a newPartner, you should still use condoms. Coconut oil is "butter" type of form in one, and melts at room temperature. This does not hurt the oil. Coconut oil is very healthy and an oil can and should be taken orally. It's great for the heart and really makes the skin smooth and supple. Take 2-3 tablespoons a day to get good results.
Now the win ... Assuming that you have your oil filter head shower chlorine and coconut, the switch-Her shower and had to run for about 3 minutes warmer. Make sure you are NOT still in the shower, and empty your bathroom fan. We want a bit 'of steam.
After 3 minutes, turn lukewarm attitude or anything that is comfortable, too. Now both enter the shower soap and rinse with the other e. Now turn off the shower and a little 'dry off so that only a little' damp.
Reach and coconut oil to start, apply to each other about your favorite body. Parts Coconut oil is also an excellent lubricant. A bit 'of coconut oil is on the way, so experiment to find the right amount of. If you used the oil, chlorine filter for the shower and coconut oil, leather and your partner will feel and smell like never before. Now both you can explore any new skin to the touch and taste. I leave to your imagination!
A great location in the shower for a bit '(or much foreplay) isthe man or his partner against the shower wall and top partner with the fingers are facing each other on the head. Meanwhile, the two of you are well lubricated by the oil of coconut, natural lubrication and foreplay, you may experience the most mind numbing sex you never had.
Another great when the woman something to hold onto in the shower, or you may need to bend down, the rear entry sexual relationship both heads will explode! You can alsotake him out of the shower for a cool feeling. Try this exactly as described. You'll enjoy it! Why do we really think healthy, coconut oil as part of your daily diet. Use pure organic, cold pressed for great results. If you spend a bit 'more money, rather than a shower head chlorine filter, use a water filter whole house. Your overall health and your skin will never be the same. Whether your sex life.
Mind Blowing Sex with a shower head chlorine filter and a common food itemLITERAL Assassin's Creed: Brotherhood Trailer Video Clips. Duration : 2.93 Mins.Canola is Canada came out and is more precious than the culture of the nation, with annual exports of canola oil and flour from a total of more than $ 3 billionth
Canola is also grown in the United States, particularly North Dakota. Since the mid-'90s, sales of canola oil fired, as is increasingly used in cooking and restaurant food at home and in many treaties.
Canola has been promoted as "healthy" and markets:
Cholesterol and transfat free. Lowestsaturated fat (7%) of all dietary fats. High in omega-3 fatty acids (11%), an essential fatty acid that is necessary, but not produced by the body. If a moderate level of omega-6 (21%), also an essential fatty acid that is necessary, but not produced by the body. relatively high content of monounsaturated fat (61%), although olive oil has the highest.
Canola oil, for example, is really so good as claimed?
The origin of rape
For centuries, canola oilvery popular in India and China. Rape is a family of mustard plants. Rapeseed oil contains very high characteristic anti-nutrients such as erucic acid (40-50%) and glucosinolates, that humans are harmful. Therefore, in the Western world, oil seed rape rarely used oil as a main food source.
Because rape is very adaptable to genetic manipulation in the 1970 Canada Research Foundation has started raising a new strain ofRape plants. This new variety of oilseed crops, 2% erucic acid and not less than 30 mu mol of glucosinolates, was known as colza or may cid or Adian, A. L ow
Potential problems of rape
Although the industrial market rape as "healthy", there are some aspects of rapeseed oil, which raises many concerns to them.
Not natural
Rapeseed oil is a natural food,is a genetically modified food. There is no natural oil or fat, canola has a similar fatty acid composition. Humans have never consumed as the oil for decades to the last.
GM and herbicide-resistant
About 90% of the culture of rape in America is genetically modified (GM), so they are resistant to herbicides such as Roundup by Monsanto or Bayer's Liberty Link. This means that these plants are genetically modified oilseed rape in toxic herbicides died.
What is the long-term impactLink oil derived from genetically modified oilseed rape crops have eaten that strong sprayed with Roundup or Liberty?
The canola industry and the herbicide manufacturer touted its safety. However, several studies in rats and humans have made their alleged security, in which case the symptoms of hormonal disorders, liver and kidney in genetic damage.
The truth is that when we have not seen any long-term studies on the effects of this oil-seed rape genetically modified human healthHealth.
Highly processed and refined
Unlike extra virgin cold - olive oil pinch of virgin oil that is made alone, for processing the oil has been very rape.
Above all, oil is the extraction of mechanical pressing and solvent. A toxic solvent called hexane oil is often used to extract the oil. Even after considerable refinement, there are still traces of the solvent in the final Product.
What's more, oil is the high temperature processing, refining and deodorization by steam distillation, the destruction of much of its essential fatty acids. Omega-3-6 fatty Omerga and are very vulnerable to high temperatures, making them rancid and harmful to health. As a result some of the essential fatty acids into trans fatty acids are converted.
Depletion of vitamin E
In animal studies, regular consumption of canola oil> Oil leads to the degradation of vitamin E, a key factor in cardiovascular health. Canola increases the rigidity of membrane lesions in arteries and increases the size of the cells of platelets - and therefore the risk of stroke, heart attack, and much more.
Dangerous for children
Canola is not completely devoid of erucic acid, it still contains about 1-2%. That is why the U.S. Food and Drug Administration prohibits the use of canola in baby food, because they can lead toThe accumulation of fatty deposits in the heart. When rape is not good for children, which can be great for adults?
Sulfur
Rapeseed oil also contains traces of sulfur compounds only. Baked goods made with canola oil develop forms rather quickly.
The Bottom Line
As seen above, from, despite all the publicity, how healthy canola oil and good, there are many potential health problems associated with it. Rapeseed oil istime-tested, which is really safe safe for human consumption. Meanwhile, it is not worth being a guinea pig. The best oils to use of coconut cooking oil refined and saturated fat are organic grass-fed animals. Yes, recent studies have shown that saturated fats cause heart disease, and trans fats, which the author is. Saturated fats are more stable and not easily go rancid like vegetable oils, cotton seed produced from corn,Safflower, soybean and sunflower oil. Olive oil is excellent for salads and cooking heat should only be used for low to moderate. peanut oil is a good cooking and frying oil because it is quite resistant to rancidity. However, since peanuts are often heavily sprayed herbicides, it is best to use organic peanut oil. Sesame oil is also quite stable and not easily turn rancid. Be aware of processed foods that contain canola oil. EnoughOften the label is the pride of "Made with olive oil, but if the ingredients: Read the label again, you can see that rape is listed as the main ingredient! Be aware that many foods use of rapeseed oil, including those contained in whole foods. Restaurants have increasingly moved advantages with rapeseed oil because of its low cost and health. If you go on the basis of a particular restaurant on a normal, do not ask what kind of oil is used incooking.
Rapeseed oil is good for you?In Search of Diamonds (Minecraft / Music Video) Video Clips. Duration : 2.37 Mins.The coconut palm is sometimes worn as a "tree of life" as the beautiful, the fruit of coconut cream, rich in medium-chain fatty acids that are extremely nutrient dense. In other words, coconuts pack a powerful punch of nutrients your body desires for himself.
Those who often live in the tropics eat coconuts as part of their daily diet. As a result, are generally in good shape, keep an "ideal" weight and not to be the most modernDiseases.
Since coconuts are not easily accessible in our society, the best way to reap the benefits of super foods to supplement a coconut oil in your nutrition.
Why?
* It keeps the skin soft, beautiful and radiant
* Helps maintain healthy cholesterol levels
* Promotes weight loss during
* Enhances immunity and prevents disease
* Improves digestion and thyroid function
* Offers relief from kidney problems
* Avoid HeartDiseases
What?
Oils are not all equal. choosing a brand or variety, quality of coconut oil (or oil) keywords to look at are:
* Certified organic
* Virgin or Virgin
* Not refined
* Cold - Pressed
Ideas for the integration of this tropical delight in your diet include:
* Melt coconut oil in a pan and use it as a spread on your toast instead of butter.
* E 'in the Rainmolten form to the vegetables for a creamy kick.
* E 'Add to your smoothie recipes.
* Use instead of pasta with butter.
Easy to eat from a spoon 3 tablespoons a day is the recommended amount.
Savor the taste of the tropics!
Healing properties of coconut oil"Newcomers" Tube. Duration : 9.37 Mins.There are some things that I can help someone look better and feel better. Forget the "magic" diet pills, energy drinks and non-proven methods of weight loss. These types of solutions you might like a "simple solution" does not seem to cause real and lasting change in your health, energy or body composition.
Follow the proven steps below and soon much more energy, less body fat, and a bit 'more "swing" for life ...
1. Do some form of exerciseat least 5 or 6 days a week.
Few things can make the size to see the difference in style and feeling, as regular exercise. Regular exercise gives you more energy "real", reduce stress, burn fat and prevent a variety of diseases (like cancer, cardiovascular disease, heart disease, diabetes, obesity, etc.). For best results, do any kind of exercise at least twice a week: aerobic, anaerobic (strength training) and stretching / flexibilityExercises.
2. eat healthy fats every day.
Most people do not eat nearly enough "healthy" fat for optimal health. At the same time, they eat too much "bad" fats, especially trans-fats now found in most packaged foods. Every day, try eating one or more of the following: oily fish, cold - linen extra virgin olive oil, nuts, seeds, and avocado. You could also try coconut oil. Cut as fried foods,fatty meats, butter, margarine and fats can be made.
3. Eat a big, healthy breakfast.
Do not make the mistake of making your day with little or no breakfast. People who think that they were "cutting calories, but do in fact arise for failure. Avoid energy crashes and junk-food binges by eating a big, healthy, fiber and protein-rich breakfast. Protein shakes are a good option, as are eggs (preferably organic)Full toast with peanut butter and fruit, oatmeal with no sugar and high in fiber, low-sugar cereal with skim milk.
4. Drink only pure water and green tea.
A look and feel your best, you need to stay hydrated. But most of the drinks are not only very health conscious. Soda has too much sugar and chemicals. Coffee has too much caffeine. Fruit juice is too much fructose (a simple sugar). Sports and energy drinks usually have tons of calories and / or artificial coloringand aromas. If you want to lose weight and increase your energy, stick to pure water and hot or cold green tea, the only two beverages recommended by most experts in natural health.
5. Eating certain vegetables at every meal.
Eating fresh vegetables each day is an important step toward achieving optimal health and fitness. In short, people are designed to eat a big pile of vegetables on a daily basis, especially green vegetables "variety leaf. Most of the meals will beBasis for raw or lightly steamed vegetables. They are full of vitamins, minerals and trace elements your body needs to function properly. You may also want all-vegetarian "days from time to time, to eat nothing but vegetables and / or juice of fresh vegetables throughout the day. It 's a great way to clean manner and rejuvenate the whole system!
5 ways to get fit, lose weight and feel betterUltimate Dog Tease Tube. Duration : 1.35 Mins.Here's how to lose belly fat fast. If you are looking for a quick fix to get your belly fat, flat, then read on to solve this problem once and for all.
How to Lose Stomach Fat fast
1. Take a type of coconut oil per day
Coconut oil is specific healthy fats that your body craves and can not get enough. Add these fats in the diet and weight loss is the most rapidly. My average client loses5-6 pounds in 2 weeks or less with coconut oil. Not everything works, but works for most people.
Take coconut oil twice a day ... 1 Tbsp. Also be sure that the coconut oil "is with" extra virgin or cold pressed "on the label. This is checked for purity.
2. Jump on a mini trampoline for 1-2 minutes at a time
Look, I know that your time is stretched and stressed, you're probablywho have no time to relax after a busy day. The last you want to do is go to the gym for an hour ... not to mention the time it takes to drive home.
To avoid the blocking problem, a lot of time to prepare, just a $ 25 mini-trampoline and put it in your living room. When you walk through it or watching TV, jumping on them for 1-2 minutes. That's it. These logs are up to 30 or more minutes per day. How to get your workout in without yourbusy lives to do. I personally believe that while television commercials.
If you want to reduce belly fat fast, how abdominal fat is ready to lose with little effort.
How to lose belly fat fast - Shrink your belly fat quickly and easily!Abe Lincoln VS Chuck Norris Epic Rap Battles of History #3 Tube. Duration : 2.13 Mins.I use extra virgin olive oil with generosity and without discrimination. E 'in salad dressings, marinades and the bottom of the pan, it is dumped into the blender for hummus sprinkled on vegetables to the roasting pan and spread on cast iron. I love the smell, taste, and the sound of my overpriced olivey is tin, which I bought because I loved the design and now my decant the olive oil cheapest
I began to realize, however, that my ways promiscuouscan be a downside. The "smoke point" of an oil (the temperature at which it starts to burn and aged) is low enough for the extra virgin olive oil (320 degrees Fahrenheit), it is 50% smaller than most thin / light-processed extra olive oil and corn oil.
Why is it important? Because the smoke point, the oil starts to emit smoke gases, the flavor deteriorates and nutrients decreased. Not that there is so horriblethe use of oil on the "smoke point" is just that it is no longer always the quality of oil, you probably have in the first place. I still have some time, the butter, brown the meat, for example, even though I know you could smoke just because I prefer to be a bit 'of sweet butter, with the risk of a hint of sweet smoke.
As a general rule is that vegetable oils tend to have a smoke point higher than animal fats (corn oil you can cook at a highertemps of butter) and more refined oil has a smoke point higher than the less processed (rape seed oil can withstand high temps, but the linseed oil can not and "light" olive oil is more stable of the pure material.)
It is also noted that his coconut oil saturated fat (like butter and lard), and for some people who consume a can lead to increased levels of cholesterol. E 'is increasingly clear that high cholesterol does not causeHeart disease eating whole foods with high cholesterol (butter, eggs) do not increase the possibility that disease. Too high trans fat, and gross over-consumption of food, there are more patients much faster than a clump of butter, to get into the pan.
Smokin 'Hot: Are you cooking with virgin olive oil?Danny MacAskill - "Way Back Home" Video Clips. Duration : 7.72 Mins.As you get older, we realize that we can not eat, like we did when we were younger. This is mainly due to the decrease of enzyme activity in the digestive system.
Even a raw food diet that is rich in enzymes may actually be too much to handle our system. We note that for complaints there are about 1 ½ to 2 hours after eating.
In Yoga and Ayurveda in the schools of thought, it is widely believed that cooking destroys "Prana" andfood processing "live" in the food "dead". But because our digestive system can not tolerate all foods raw, this theory must be changed because we have to help our digestive system from the kitchen to a certain extent. I suggest that excessive boiling or the microwave is a form of "killing" of our food makes nutrients and low in enzymes. Food must be cooked slowly, with care and attention in the assimilation of food has to offer any help.
Use these 5 simple tips to helpDigestion:
1. Avoid cold foods refrigerated and cold drinks, because digestion can inhibit the contraction of the colon makes it harder to defrost food at room temperature
2. Sip warm water between meals and during meals, add ½ inch of ginger root staff of boiling water - helps secrete digestive enzymes more natural.
3. Use a food processor or blender to mix certain foods and liquid foods more often, because they areeasier to digest, creating less stress in the intestinal tract.
4. Add lime or lemon juice to foods with natural stimulation of gastric acid to help - help in the digestion
5. Add organic, cold - Olive oil and coconut oil pressed in salad dressings or with certain foods (pasta, bread, etc.) to help with the texture dry and improve your metabolism.
These suggestions will be very soothing for the digestive system and help get rid ofthis "Sinking Feeling" after eating. As always, the colon is a happy healthy colon!
5 simple principles to improve digestionThe Script - For The First Time (HD Version) Tube. Duration : 4.70 Mins.Standing in front of the huge variety of oils on the supermarket shelf, you wonder: what oil is the healthiest to cook with? Or does it really matter? Well, actually, yes, particularly if you like to cook at high temperatures, like in woks.
AN EASY BIOCHEMISTRY LESSON (REALLY!)
Although you can classify oils in many different ways, lets look at saturated, polyunsaturated and monounsaturated oils. The difference between them is molecular, relating to the bonds between the carbon and hydrogen atoms. This changes the way they behave when heated.
Saturated fats like butter and lard are usually solid at room temperature. They're remarkably stable, and when used for cooking at low heat don't create high levels of toxins. Ideal for cooking; not so ideal for your arteries and cholesterol level!
Polyunsaturated oils tend to change form when used for routine frying or cooking. They can generate high levels of toxic aldehydes that can contribute to cardiovascular disease. Therefore polyunsaturated oils should not be used for high temperature cooking, although they're ideal cold as salad dressings.
Monounsaturated oils don't produce toxic products when heated, because they have fewer reactive bonds between the molecules. They're ideal for cooking, as well as used cold in salad dressings or to enrich mashed potato.
WOULD YOU LIKE MICRONUTRIENTS WITH THAT?
If you have room for only one oil in your cupboard, choose extra virgin olive oil. Its ideal for cooking, being monounsaturated, as well as having a delicious flavour to enhance salads. Why extra virgin? Because the first press of the olive provides valuable micronutrients like minerals as well. If you don't like the flavour of olive oil, choose canola or safflower oil, also both monounsaturated.
IS IT SMOKING?
Oils labelled 'high smoke point' means that you can heat them to a high temperature without worrying that they will change structure and potentially become harmful. Refined safflower oil or rice bran oil are ideal for deep frying, both having a high smoke points above 250°C. In comparison, peanut oil has a smoke point of 160°C and butter 177°C. Flax seed oil, which is a great omega-3 supplement cold, is not so good to cook with, having a smoke point of only 107°C
THE ONE TO LEAVE ON THE SHELF (IN AUSTRALIA)
'Vegetable oil' in Australia contains a blend of different plant oils, which are usually not listed on the container. I don't recommend it for healthy cooking in Australia, as you can't tell what's in there. The classification can be different in other countries; for example in the UK canola oil is often marketed as 'vegetable oil'.
Happy shopping!
What Oil Should You Cook With?Freeman's Mind - Episode 4 (Half-Life Machinima) Video Clips. Duration : 7.60 Mins.I learned to make homemade soap from my grandmother who is now 97-years-old. Way back when I was a young girl this was a monthly process I helped with.
Grandma would ask her friends from church, the quilting bee and Elks Lodge to save all their grease drippings for her to make soap with.
On soap making day, she would bring out the enamel tubs, the coffee cans of grease drippings and her soap making utensils that consisted of cheese cloth, wooden spoons, measuring cups, and a scale and hand mixer.
Grandma would heat the grease drippings each can at a time and when melted strain through the cheese cloth several times until the grease was as clear and pure as water. Of course being grease it had a golden tint to it, but you could see to the bottom of the tub. When she had heated and strained all the grease she set the tubs aside and mixed her lye water.
Oh the fumes of the lye water would make you cough until the lye was dissolved completely and set aside to cool. Lye water can get up to 200 degrees when first mixed, which makes it a chemical to respect. You can burn your skin if you are not careful, but just little drops can be washed off with cold water without leaving any lasting burn.
When the lye water and oils cooled to about the same temperatures, she would very slowly mix the two together in her enamel tub. She's stir and stir until she knew the two were mixed real well and then she would get her hand mixer and start mixing on the slowest speed possible. She would turn off the mixer and let the soap rest and her arm too, then turn it back on to continue mixing.
Meanwhile I laid the molds out (small butter tubs) in rows to be ready when the soap had reached the right consistency, which was like thin pudding. The term is called tracing. To me it was pure fun and sometimes grandma would add little amounts of Lavender oil to the soap to make it smell nice.
When the soap traced grandma would pour soap into the molds and it was my responsibility to make sure they did not tip over while she was filling them. After the soap set for a couple days in the molds, I'd pop them out and into a large trash bag to cure. Soap has to cure approximately two to three weeks before you can use it. Another word for curing is saphonation, the process of the oils and lye water turning into soap.
Grandma would make soap throughout the year, but every six months or so she and grandpa would load up the soap and other items they had collected and take them to the Indian reservations in Arizona to hand out to the Indians with the other Elks Lodge members.
Five years ago, I started the tradition of making homemade soap, but I have expanded to several types of soap and where grandma used grease drippings such as lard or tallow, I use vegetable oils of several types.
My favorite soap to make is goat's milk and honey. Thank goodness for the Internet, so many recipes and directions to choose from. The first try at making goat's milk and honey soap was mixing the goat's milk and lye together as grandma used to mix water and lye together. It bubbled up and turned a pumpkin colored orange. I thought "Oh, my goodness, this is going to explode", and backed up a few steps. But it finally settled down. The one thing I didn't like about mixing the lye and milk was that the milk curdled.
The recipe said it would because the lye made the goat's milk heat up to just less than 200 degrees. While the milk and lye was cooling down I began to get my oils together. Again grandma used the grease that her friends had given her; I was using a combination of oils purchased from a supplier of vegetable oils.
I have an old scale that was used in a market to weigh my ingredients on and since I weigh my ingredients in pounds this scale works for me. I put my big stainless steel stock pot onto the scale and measured the palm oil, then added the olive oil, rice bran oil and last the coconut oil. It takes quite a bit of oil to make a batch of soap, and I was making a 30 bar batch so that was roughly 6 lbs of oil.
Why the different kinds of oils? Well each oil has different qualities, which mixed together make a very moisturizing bar of soap. Palm oil is usually a solid oil and gives texture to the bar along with a mild lather; rice bran is similar to olive oil, very moisturizing and thick, but less expensive; olive oil for the reason already mentioned and coconut oil, which creates loads of lather. Coconut oil by itself can be very drying to the skin, so it needs to be combined with other oils. I also use Shea and mango butters, jojoba and sweet almond oils in some of my soaps.
When the lye/milk and oils cooled to around 110 I then very slowly poured the lye/milk into the oils while stirring. After the two had been mixed real well I poured the mixture into my stand mixer and turned it on to "stir", which provided the right speed and saved my arm from falling off. I also added about 2 tablespoons of honey while the mixer was stirring. After a couple minutes I started adding the fragrance or essence oils a little at a time until the correct amount had been added, usually about 4 ounces. When the mixture "traced" I then poured it into my prepared mold.
My husband makes the molds from wood and I line them with wax paper before pouring the soap mixture into them. The soap in the mold sets for approximately 24 hours and then can be turned out and cut into bars by my soap cutter that my husband also made for me. Any soap that has milk in it should cure from 3 to 4 weeks before using.
After it is cured the soap goes into the correct storage container.
After making goat's milk and honey by this recipe and having some problems such as the soap forming honeycomb like places throughout or the oils were separating in puddles on top of the soap, I started using another method of making it. I now place the goat's milk into the freezer to get "slushy" and then add my lye to about 1 pound of water to dissolve and adding the goat's milk to the mixture after I have mixed the lye/water and oils. Since I changed the method of making my goat's milk soap I have not had any batches that I have had to "rebatch".
Rebatch simply means cutting or grating up the soap, mixing with a small amount of liquid and melting down to a thick liquid form. I use a Crock pot for this. I then pour the melted soap back into the molds and let it sit until hardened. Since the mixture has been heated enough to melt, it has already completed the "curing" stage and can be used within a couple days instead of waiting 3-4 weeks. This can be compared to hot press soap instead of cold press soap, which I normally make.
I hope you like this article and have learned a little about making goat's milk soap.
Making Homemade Goat's Milk and Honey SoapRazy Gogonea - Britain's Got Talent 2011 Audition - itv.com/talent Tube. Duration : 4.85 Mins.First of all, why should you take advice from me about your holiday dinner? Who am I? Well, I'll tell you who I'm not. I'm not Martha Stewart. So if you've got delusions of Martha-hood (and unlimited time to futz around in the kitchen and do things the hard way), then this is definitely not for you!
Okay, now that we've got that out of the way, let me present my bona fides on this subject. First, I've been married (to the same man) for what will be 45 years at the end of December, 2008. Mother of two. Grandmother of three. And, oh, yeah, I've been a full-time working mom and/or grandmother for almost all of that time. I've also cooked Thanksgiving and--most years--Christmas dinner for about 42 of those 45 years, so I've done this a few times, and my holiday dinners get rave reviews from all comers.
1. Advance Preparation
If you're a working mom, and you're cooking Thanksgiving dinner, make it easy on yourself--shop early! Make up your menu and shopping list and buy the stuff at least the weekend before. If you can spread the shopping out over two or three weekends, even better! It'll take less time out of any one precious day off, and you can spread the cost over more than one paycheck. :) And don't worry, if you forget something, well . . . Wal-Mart is open, even on Thanksgiving, and it'll give your husband/significant other something to do besides stand around asking, "is it done, yet?" More on what to buy later. Now, on to the most important part:
2. The Turkey
There is nothing more stressful than having a whole houseful of people waiting around for the turkey to be done while everything else slowly congeals/bakes into inedibility. Fortunately, there is a way to avoid this nightmare scenario:
Cook the turkey Wednesay night. This eliminates the whole "waiting for the turkey to be done" thing. Unfortunately, it's not a process you can rush-unless you enjoy your turkey pleasingly pink or bloody raw in the middle. We like ours cooked all the way through, but that's just us.
3. Priorities
If you're a working mom, it's a given that you have multiple people and projects clamoring for your attention, especially this time of year! But you're only one person, and there are only so many hours in the day. So do yourself a favor, and don't get hung up on that "perfect holiday meal" thing. You know--the one where everything has to be homemade from scratch, or it's just not good enough. Here's my feeling on that: Horsefeathers.
Now is the time to decide what--apart from the turkey--your priorities for the meal are. Identify which things have no easy-prep or ready-made alternative that really works. For me, there are a three: mashed potatoes, gravy and cranberry salad. Long ago my family got addicted to my grandmother's cranberry/orange molded salad, which is way more intense than canned cranberry sauce. We would no more eat canned cranberry sauce with turkey than we would decide to have Spaghettios for Thanksgiving, instead of the usual fare. We don't do instant mashed potatoes, either. So. Real potatoes, done the hard way, it is. And home-made gravy. I've yet to find a canned or jarred substitute for real, homemade turkey gravy that passed muster.
But those are my. priorities Yours may be different. Just decide what they are, then look for time-saving alternatives to the rest. Like stuffing. I have two words for you: Stove Top. It's hard to beat, takes way less time than home-made, and they'll scarf it up just as readily as they would that recipe you slaved over for hours. If you want homemade, melt the butter the Stove-Top directions call for in a skillet, throw some chopped onion and celery in with it, saute them until the onions turn translucent, then dump it all in with the stuffing mix (which, by the way works great to cook in the microwave. 6 minutes from microwave to table--that's my kind of recipe!) You can add other stuff too. If you want to get all Martha Stewart on the dressing, throw in some pecans, mushrooms, dried cranberries and/or apples--whatever your little heart desires, and voila--"homemade" stuffing.
Desserts: Pumpkin pie? Pecan pie? It's practically impossible to make them for less than the fresh-made ones in the bakery department of your local store, and you'd be hard-pressed to tell the difference between them and "homemade". If you must, though, these two are good choices, because either of them is ridiculously easy to make, if you use a frozen or ready-made pie crust.
Veggies: Heck, if you're into the traditional green bean casserole, you can even buy THAT ready-made! Candied yams? Canned ones save a little prep time, and every little bit helps. You can mash them with spices, cover them with brown sugar, add some cinnamon, nutmeg, marshmallows, etc., and voila -- "homemade" candied yams.
Bread: You can buy pretty darned good ready made bread and rolls in the bakery department. If you want the homemade look and taste, frozen bread loaves and/or rolls will give you both. You just have to remember to put them out in pans first thing in the morning so they'll have time to thaw and rise.
Which brings us to the fourth thing:
4. Timing
The secret to cooking any meal, I discovered long ago, is timing. You don't want the meat to be hot and the potatoes and gravy stone-cold. The way you avoid that, is timing. That simply means you have to think about what cooks fast and what doesn't, so you'll know what to prepare in advance and what needs to be done at the last minute. You need to consider cooking times, prep time, special requirements such as long chilling times for molded salads. By figuring out the timing in advance and acting accordingly, you eliminate the hot meat/cold potato thing and save yourself the stress of ending up with underdone meat and scorched rolls. Timing of a large, elaborate holiday meal can be a little trickier, because there are so many elements to it, but just think it through, and you'll be fine.
The night before:
Turkey. My preference is to cook it overnight, since you want it done well in advance of mealtime. Also molded salads or desserts; cold desserts like since you want it done well in advance of mealtime. Also molded salads or desserts; cold desserts like Raspberry Swirl Cheesecake,or no-bake pies need to be done the day or night before. You can also do baked desserts like pumpkin or pecan pies a day or two before. If you've got plenty of refrigerator room, things like the molded salads/desserts, pies, etc. can be made a couple of days ahead of time, too, then refrigerated, as they won't suffer for sitting a day or two.
Holiday morning: Pour broth/drippings from turkey into a large pan to cool and let the fat rise to the top, then skim most of it off. Pre-assemble dishes to bake such as veggie casseroles, candied yams, etc. Peel the potatoes and submerge them in a pan of cool water to prevent them turning brown. Cut any veggies like celery and onions for stuffing at this time, too. Put them on a saucer or paper plate covered with plastic wrap or foil and stick them in the fridge.
Two hours before the meal: Put potatoes on to boil. (Let the water come to a boil before you put the cut potatoes in, and you'll save about 30 minutes of cooking time). Set the table. When the potatoes are done (a fork stuck through them moves easily without encountering any "hard" spots, remove from heat, but leave submerged in cooking water. If you're making stuffing outside the bird--even if you're using a Stove Top type--assemble it now and set aside. This is one thing you can't do too far ahead--you don't want stuffing sitting around growing bacteria for too long before it cooks. For Stove-Top type, use a microwave-safe dish. Slice the turkey--unless you like to do a big production of carving the bird at the table.
Pre-heat the oven and put dishes such as candied yams, green bean casserole, etc. In to bake. If making candied yams, don't put the marshmallows on top until the last five minutes of baking
time. If you're making home-made stuffing outside the bird, put it into the oven now.
In the last hour: Remove yams, veggie casseroles, etc. From oven.
Place brown 'n' serve or ready made rolls/bread on a baking sheet. (don't put them in the oven until about 10 minutes before you plan to eat.)
Heat broth to boiling and make gravy. If you're using Stove-Top stuffing, put it in the microwave and cook on high for six minutes. You'll want to remove the lid and fluff with a fork just before serving.
Drain and mash the potatoes, cover to keep warm.
Put bread in the oven and start putting potatoes, veggies, stuffing, etc. Into serving dishes, if they're not already in them. Pour gravy into gravy boat. Start putting food on table or buffet, and ice into glasses, if serving cold drinks. If you're serving coffee, start it now. Remove rolls/bread from oven, transfer to a plate or dish lined with a clean dish towel and cover to keep warm. Serve them inside the towel. If you pre-sliced the turkey and it has cooled too much, cover platter with waxed paper and reheat for 1 minute on high in the microwave.
Bring out cold molded salads and place on the table or buffet, along with salt and pepper, butter dish, etc. Put the platter of turkey on the table or carve the bird at the table, and enjoy your holiday meal!
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