| How to Keep Ticks Away Posted: 13 Nov 2017 04:00 PM PST If you want to stay far away from those pesky ticks that inhabit your property, you're definitely not alone. Ticks are small insects that survive by attaching to animals and consuming their blood. Luckily, there are many actions you can take to keep ticks away from you and your yard. Keep ticks off of your body by wearing full-coverage clothing and spraying your body with a repellent before heading outside. Keep ticks away from your property by landscaping well and by growing tick-repelling plants. EditKeeping Ticks off of Your Body - Wear full-coverage clothing. When you plan on walking through the woods or spending time in the yard, wear long pants, long socks, long sleeves, and boots. This creates a barrier between ticks and your skin, which reduces the likelihood of them attaching to your skin.[1]
- You can still do this in the summertime when it's warm outside; just wear breathable fabrics such as cotton and linen mixes.
- Buy a repellant spray. Purchase a repellent spray such as Sawyer Brand's Fisherman's Formula or OFF! Deep Woods. Spray the product all over your body just before going outside in order to effectively repel ticks.[2]
- Make an essential oil repellant spray. Pour 1 cup (236.5 mL) of vinegar into a spray bottle. Add in 10-15 drops of a tick-repelling essential oil, such as cedar, geranium, or lavender, and shake the bottle. Spray the mixture all over your exposed skin and clothing before spending time outside.[3]
- As an alternative, put a few drops of a tick-repelling essential oil, such as eucalyptus, onto a lint roller and take it outside with you. Every hour or so, roll the lint roller along the outside of your clothing to capture and immobilize any ticks that are crawling on you.[4]
- Check your body and clothing after spending time outside. After you've been outside, thoroughly check your body for ticks. If you find any on your clothing, wash your clothes in hot water and dry them on high heat to kill any ticks. Pay especially close attention to your underarms, ears, hair, belly button, and the back of your knees, as ticks often latch onto these parts of the body.[5]
- Bathe immediately after spending time outside. Always bathe within 2 hours of coming inside to wash off any ticks that aren't attached to you. This will also reduce your risk of getting Lyme disease.[6]
EditKeeping Ticks off of Your Property - Mow your lawn regularly. Ticks gravitate towards shady spots and areas with tall grass. Cut your grass at least every 2 or 3 weeks during the summertime so that ticks aren't drawn to your lawn.[7]
- Keep your firewood neatly stacked and in the sunlight. Ticks can often be found in sloppy woodpiles that are shaded. To prevent ticks from coming onto your property and getting into your firewood, stack and organize the wood nicely and neatly. Also make sure the wood is located in the sunniest area possible, as ticks prefer damp, dark areas over dry, bright areas.[8]
- Sprinkle diatomaceous earth on your lawn. Diatomaceous earth is a natural product that contains fossilized remains of diatoms, which are tiny, aquatic organisms.[9] Diatomaceous earth will dry out ticks and other bugs.[10] Sprinkle some in your yard to kill off the ticks near your home.
- Diatomaceous earth must be reapplied after it rains to remain effective.
- Do not sprinkle diatomaceous earth on a windy day, as this can kill bees and other pollinators in your area.
- Plant tick-repelling plants. If you have a garden or a small planter area, try planting a few different types of plants, such as garlic or mint, that tend to repel ticks. Some other plants that may help keep them away include:[11]
- Rosemary
- Sage
- Fleabane
- Lemongrass
- Lavender
- Plant deer-repelling plants. Often, ticks get into people's yards while attached to deer. Plant types of plants that deer don't like to keep both ticks and deer away. Consider planting:[12]
- Thyme
- Ferns
- Catmint
- Aster[13]
- Create a gravel or wood chip barrier. Ticks often avoid crossing surfaces made up of wood chips or gravel. To keep them away, create a barrier made of one of these between your lawn and any bordering wooded areas near your property or home.[14]
- Spray your plants with organic pesticides. Make a natural pesticide spray at home and spray it all over the plants in your yard that don't naturally repel ticks.
- Mince 4 cloves of garlic and combine them with a tablespoon of mineral oil (14.8 mL).
- Strain out the garlic and combine the remaining liquid with 1 teaspoon (4.9 mL) of dish soap and 2 cups (273 mL) of water.
- When you're ready to spray your plants, fill a spray bottle with 2 cups (273 mL) of water and 2 tablespoons (29.6 mL) of the mixture.[15]
- Hire a pest control company. If you live somewhere where ticks are really prevalent and/or you just want someone else to handle the issue, call a pest control company. They can spray your yard, around the outside of your home, and even the trees on your property in order to help keep the tick population in check.[16]
- Raise some poultry. Free-ranging guineas, chickens, and ducks will eat any and all ticks in their living space. If you can raise some of these animals in your yard, they'll be able to help keep the tick population down around your home.[17]
- To keep your pets from bringing ticks into your living space, put a tick collar on them, wash them with a tick shampoo, or give them a tick medication on a regular basis.
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| How to Gut a Turkey Posted: 13 Nov 2017 08:00 AM PST When you buy a turkey from a farmer or grocery store, you will likely have to gut it, which means cleaning out its inner organs, or innards. While hunters often do this themselves, the average cook who buys a turkey from the store still needs to know how to gut it in order to prepare it for a meal. Gutting a turkey is a straightforward process, as long as you have the correct tools for doing so. EditGutting a Turkey - Buy a turkey at the grocery store or from a local farmer. Turkeys come in various sizes, so you will want to pick a turkey whose size can feed the number of people you plan to serve.
- The rule of thumb is to buy 1 pound of turkey for every person you plan to serve. However, this does not allow for leftovers. If you would like to have leftovers, then you should plan to buy 1 ½ pounds of turkey per person.[1] For example, if you want to serve eight people without leftovers, then you should buy an 8-pound turkey. However, if you want to have leftovers after serving those eight people, then you should buy a 12-pound turkey.
- Clean the surface on which you plan to prepare the turkey. It is important to avoid contaminating the turkey, so before beginning to gut it, you should be sure to thoroughly clean your work space.
- Use an antibacterial cleaning agent to wipe down the counter, and be sure that any other tools you plan to use, such as a cutting board and knives, are also cleaned with antibacterial dish washing liquid. Alternatively, you can wash down these surfaces and tools with hot, soapy water.[2]
- Wash your hands thoroughly with warm water and soap for at least 20 seconds prior to handling the turkey. Also be sure to wash under your fingernails, if necessary.
- Lay the turkey stomach-side down on your work surface or countertop and prepare your materials. Make sure that you have all necessary materials that you will need for gutting the turkey either on your person or within reach.
- Cutting board
- Knife or knives
- Bowls
- Gloves (note: latex-free gloves would be a good option, due to latex allergies in some people)
- Apron
- Cut along the back of the neck to free the trachea and esophagus.[3] This frees these two body parts so that they can effectively be removed later.
- This step is only necessary if your turkey still has the neck. If it does not, you can skip this step and move onto the next.
- Flip the turkey over onto its back. Do this carefully, since you have already made one cut in the turkey. Flipping the turkey over prepares you to make the cuts that will enable you to pull out all of the innards safely.
- Cut a horizontal slit in the skin of the turkey between the point its breastbone and its anus.[4] The slit should be large enough so that you can fit your hand inside to pull out the innards.
- Take care while making this cut so that you do not puncture any of the innards.[5]
- Insert your hand and remove the organs, including the heart and lungs.[6] Pull out all of the organs and set them into the bowls you have set aside.
- Some organs will be able to be kept and cooked as offal, which is highly nutritious. These include the heart, liver, and gizzard.[7] Other organs will have to be disposed of in a proper way.
- Slice down to the anus and carefully cut a circle around it. This loosens the intestine so that you can pull it out, along with the other digestive organs.[8]
- You need to take care while doing making this cut because the digestive juices inside these organs will break down any meat on the turkey if they touch it.
- These are not organs that can be kept to cook, so set them aside in their own bowl to await proper disposal after you finish gutting the turkey.
- Pull out the trachea and windpipe. Again, this step is only necessary if your turkey has a neck.
- You can pull out these parts through the pelvis, since they are loosened from the neck.[9]
- Alternatively, you can pull these parts directly from the neck after you have made a slit.[10]
- Remove the crop from the turkey's neck. The crop refers to the sac in the turkey's breast that stores the food it was eating.[11] A store-bought turkey likely no longer has its crop, but it would be worthwhile to verify.
- Cut a slit in the turkey where the neck meets the chest and carefully pull it apart. Inside, you should see the crop. Clean it out completely.[12]
- Move the turkey to the sink to be thoroughly rinsed. Be sure to use strong water pressure to rinse the turkey well, inside and out.
- It is important to remove any remaining blood and lung tissue before preparing the turkey for cooking.[13]
- Use cool water in order to avoid bacteria growth, which will happen with heat.
- Pat the turkey dry with paper towels when you are done rinsing it.[14] Once you have completed this step, you are ready to move on to preparing your turkey for cooking or for storage.
- Store the turkey in the refrigerator or freezer if you are not cooking it right away. Seal your turkey in a turkey roasting bag or a shrink wrap bag in order to store it.[15]
- Only keep it in the refrigerator for a day or two before cooking; if it will be weeks or months before you plan to cook it, it should be stored in the freezer until you are ready.
- Wash your hands, work space, and tools after gutting the turkey. You must again use antibacterial cleaning agents or hot, soapy water to clean all of your work space and tools, such as the knives and bowls. Wash your hands with warm, soapy water again to rid them of any bacteria.
EditDisposing of Turkey Innards - Save the innards that can be cooked, which are known as the giblets. When you gutted the turkey, you set aside its innards in different bowls based on whether they could be cooked later or needed to be disposed of.
- Gizzard
- Heart
- Liver
- Neck, if you have it on your turkey, can also be cooked and served.[16]
- Store the giblets in the refrigerator or in the freezer. Depending on how quickly you plan to cook and serve the giblets, the freezer is likely the better option.[17]
- If you plan to cook the giblets within a day or two, then wrap them securely in plastic wrap or aluminum foil and store them in the refrigerator until you cook them.
- If you want to save them longer term, wrap them in plastic wrap or aluminum foil and store them in the freezer. It is also a good idea to put them inside a freezer-safe bag for extra protection, up to four months.
- Be sure to get these items into the freezer before the "best by" date on the turkey's wrapping.
- Dispose of the unused remains wisely. If you have a cat or dog all parts of the turkey that you won't use can be fed to them, or you can give them to your pet owning neighbor.
- Otherwise, place the remaining innards in a trash bag for disposal. It would be best to double-bag these parts in order to prevent leakage if the first bag rips. You should include all of the innards that you are not keeping to cook later, such as the lungs, intestines, and gallbladder.
- If your community has a green bin program, put them in one of the disposable bags and keep it in the freezer until trash collection day, and then put it in the green bin or if not available dispose of the innards in a dumpster or outdoor trash can. The innards will likely start to smell foul, so it is best to take them directly to a dumpster, if possible, or to throw them away in an outdoor trash can that has a lid.
- Note that wild animals, like raccoons or bears, might try to get into the trash if they can smell the innards and other waste. Secure your outdoor trash can, if possible, so that they do not make a mess by spilling it.
- Start this process with plenty of time before needing to roast or cook your turkey. Gutting is a time-consuming process until you master it, so give yourself enough time to gut the turkey and have it cooked in time for serving it.
- Take great care not to puncture any of the digestive organs while gutting the turkey. The digestive juices inside them will break down the meat if they touch it.[18]
- If your turkey is frozen, thaw it in the refrigerator instead of at room temperature. Thawing it at room temperature can cause dangerous bacteria to grow in the turkey.[19]
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| How to Season Pinto Beans Posted: 13 Nov 2017 12:00 AM PST Pinto beans are a tasty and nutritious type of bean with a speckled red and tan exterior. Whether you like to eat your pintos in chili, burritos, or dip, seasoning your pinto beans will make sure they are their most flavorful. By salting your pinto beans and adding spices, you can make your favorite recipes shine. EditSalting and Soaking Dried Pinto Beans - Rinse dried pinto beans with cool tap water. Pour your beans into a colander, and jiggle the colander under running water for one minute to wash residual dirt off your beans. You can sift through the beans with your fingers to help clean them.[1]
- Soaking canned beans will make them mushy. Only soak dried beans.
- Inspect your rinsed beans for any impurities. Pour your rinsed beans onto a baking sheet and sort through them with your fingers. Throw any bits of gravel or other debris in the trash.[2]
- Pour your sorted pinto beans into a large, clean pot. Leave at least of space between your beans and the top. Add cool tap water 4 cups (946 ml) at a time to your rinsed beans. Keep adding the water until your beans are fully submerged by at least of liquid.[3]
- For example, a 1-quart pot would leave plenty of room for ½ cup (100 g) of dried pinto beans.[4]
- Add 1 Tbsp of salt (17 g) for every 4 cups (946 ml) of water.[5] Pour the salt into the pot, and give the salted water a stir with a large spoon to help the salt dissolve.[6]
- Finer salt will dissolve more easily than coarse salt. Use the same amount of salt no matter which salt you use.
- Soak your beans for at least 6-8 hours.[7] For a shortcut, soak your pinto beans overnight, so you can cook with them in the morning. Soaking allows the salt to fully penetrate and flavor your beans.
- Rinse your beans with cool water before cooking. Use a colander to strain your soaked beans. Discard the soaking water in the sink. Then, pour the pinto beans back into the pot you soaked them in.[8]
- Add a pinch of salt to your beans for cooking. Cook your beans as desired over a medium heat on the stove top, using a 3:1 ratio of water to beans.[9] If your recipe calls for salty ingredients such as broth or ham, season with less salt during cooking to prevent an overly salty dish.[10]
- Achieving tender pinto beans typically takes 1-2 hours.[11]
EditAdding Spices While Cooking - Add just a pinch of salt to canned beans when cooking. Canned pinto beans have already been soaked in a salty liquid. They're ready to cook with after draining the canning liquid. Simply add a pinch of salt for added flavor, if desired, when you cook them.
- Rinsing canned beans with water can help remove traces of residual canning liquid, which may thicken your recipe. For some dishes, such as chili, a little thickening may be desired. Use your judgment.
- Canned beans are technically ready to eat right out of the can. Cooking them with spices just adds flavor. There is no specific ratio of beans to liquid that is necessary for cooking canned beans.
- Use Mexican seasoning for a spicy kick. For every of pinto beans, add 2 tsp (5 g) of chili powder, 1 tsp (2.5 g) of cumin, .5 tsp (1.25 g) of paprika, 2 bay leaves, and .25 tsp (.6 g) of cayenne pepper to your cooking liquid.[12] Add black pepper to taste.[13]
- Remove the bay leaves, which are too firm to eat, before serving the beans.
- Use this seasoning blend for chili, refried beans, bean tacos and other Mexican specialties.
- Use Italian seasoning to change things up a bit. For every pounds of pinto beans, add a clove of garlic, 2 bay leaves, 2 stems of rosemary, 1 tsp (2.5 g) of oregano, and 2 Tbsp of olive oil (30 ml) to your cooking liquid.[14]
- If you're feeling adventurous, add up to three anchovy filets or some cooked, ground sausage for additional flavor.
- Remove the bay leaves before serving the beans.
- Try sweet baked beans for a tasty side dish. For every of pinto beans, add 8 chopped slices of bacon, 1 cup (240 g) of ketchup, .5 cup (168 g) of molasses, .25 cup (57g) of light brown sugar, and 2 Tbsp (30 ml) balsamic vinegar to your cooking liquid.[15]
- Cook baked beans in the oven for 5 hours at 325 °F (163 °C).
- To deepen the flavor, add a little mustard and Worcestershire sauce as suits your taste.
- Baked beans make a great accompaniment to a summer barbeque.
- Create a homemade seasoning blend. Use your spice cabinet as inspiration. Create a curry blend with coriander and cumin, whip up a Cajun blend with paprika and pepper, or mix together some cinnamon and hot spices for a Jamaican jerk blend. Experiment with different flavors to find what tastes good to you.[16]
- Add spices in small amounts and taste your beans before adding more. Remember that you can always add more seasoning to your pinto beans, but it's difficult to remove seasoning once added. Taste your beans each time you add spices to determine if the blend needs something more or is just right.
- Add spices once your beans have cooked a little so you can actually taste them. If you add spices too soon, the beans will still be hard, and it will be difficult to taste test the seasoning.
EditThings You'll Need - Pinto beans
- Salt
- Colander
- Baking sheet
- Large pot
- Water
- Spices
- Sample your beans occasionally while cooking to get the perfect flavor and consistency. Overcooked beans may become mushy.
- For added flavor, swap in other liquids, such as vegetable broth, beer, or chicken stock, instead of water when cooking pinto beans.
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