Food Safety Tips

It’s good to know how to handle food safely in the grocery store. When handling raw meat that you pick up from the meat department, you wanna make sure it stays cold, so as soon as you get home, place it in the freezer or fridge right away. If you get prepackaged meat from the deli, it’s a good idea to use it up within 4 days even if that means before the best before date. Best before dates are only applied to unopened packages. It is always a good idea to pick out frozen foods at the end of your shopping trip. Always put produce in the plastic bags provided for you. And keep meats away from other food products in your grocery cart. 

When handling food in your kitchen, you should know the basic tips and tricks. Never leave raw meats or fish out on the countertop for more than two hours. Prepare and cut these meats on a separate cutting board that you would normally cut fruits and vegetables on. Always wash countertops with warm soapy water after preparing each food item. Wash your reusable grocery bags frequently, especially if you are carrying raw meats. 

When handling food in your fridge, you should know what to do. Defrost your raw meat, poultry, fish or seafood in the refrigerator, in a microwave or immersed in cold water. Don’t refreeze thawed food. Place raw meat, poultry, fish and seafood on the bottom shelf of your refrigerator so raw juices won’t drip onto other food. Always store eggs in their original carton. Store cut fruits and vegetables in the refrigerator. You can cool leftovers quickly by placing them in shallow containers. Refrigerate as soon as possible or within two hours. Don’t pack your refrigerator with food — cold air must circulate to keep food safe. Check the temperature in your refrigerator using a thermometer.

Lastly it’s important to know how to handle food in your dining room. Don’t use the same plate or utensils for raw and cooked meat, because cross-contamination can occur. Raw juices can spread bacteria to your safely cooked food and this can cause food-borne illness. Wash your hands with warm soapy water for at least 20 seconds after handling pets.

Artisan Bread

The first day we started making the artisan bread we had to make the dough. Start by measuring 6 and ½ cups flour into a metal bowl, add 1 and ½ tbsp salt, and 1 and ½ tbsp active dry yeast. Lightly stir then pour in 3 cups of lukewarm water. Stir with a wooden spoon until all combine. If the dough is too wet and sticky add more flour but not too much. Put a piece of saran wrap over the bowl, poke a few holes so the gases can escape, and let it rest and rise until the next day.

The next day the dough should have changed in size from the previous day. Sprinkle flour over a cutting board and all over the dough. Divide into two or three pieces and gently lift and place on the cutting board. Gently fold the edges under the top and place on a baking sheet lined with parchment paper. Cut lines or x’s into the tops of the dough.

Place in a preheated oven of 450 degrees. Add a pan of water on the bottom rack. And bake for 30 to 35 minutes. Take out and let it cool.

Vanilla Butter Cake

First start by preheating the oven to 350°F. Line two 8″ round cake pans with a circle of parchment paper on the bottom but not the sides. Combine the yolks, 1/2 the sour cream and the vanilla in a small bowl, whisk to combine, set aside.

Into a mixer bowl put 1 1/4 cups of the sugar, sift in the flour, and salt. Mix on low speed for 10 seconds to distribute. Add the butter to the flour mixture. Mix on low until the butter is incorporated and the batter looks like a paste. Add the other 1/2 of the sour cream to the flour and butter mixture. Increase the speed to medium and mix about 3 minutes until the batter lightens in texture. Scrape the sides and bottom of the bowl. With the mixer on low, add 1/2 the egg yolk mixture. Mix until mostly incorporated. Scrape the sides and bottom of the bowl. Add the rest of the egg yolk mixture. Scrape the bowl and mix until incorporated. 

In another bowl, whip the egg whites on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the remaining 1/4 cup of sugar. Turn the mixer to medium high and whip the whites to full peak. Fold the whites into the base in 2 parts, folding just until there are no streaks of egg whites.

Divide the batter between the 2 pans and spread so it’s level. Bake until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean, about 25-30 minutes. Cool for 10 minutes in the pan and then turn out onto a cooling rack. When fully cooked, wrap in plastic and refrigerate at least 3 hours or overnight before filling and assembling the cake.

For the buttercream frosting, blend 1 cup salted margarine with 4 cups icing sugar, ¼ cup milk and 2 tsp. vanilla extract until blended. Beat on medium-high speed, scraping sides occasionally, until light and fluffy, about 2 minutes.

 

The Best Rolled Sugar Cookies

It took us three days to finish making the sugar cookies. The first day we made the cookie dough. Start by creaming 1 ½  cups of butter with 2 cups of sugar, until it is smooth. Crack 4 eggs in a separate bowl then pour into the butter and sugar mixture. Then mix in 1 tsp of vanilla and beat all together. In another bowl stir 5 cups all-purpose flour, 2 tsp baking powder and 1 tsp salt. Slowly dump the flour mixture into the butter mix in a stand mixer until a dough is formed. Cover the dough with saran wrap and let it chill in the fridge overnight. 

The next day preheat the oven to 400 degrees. Sprinkle flour on a counter surface and on a rolling pin. Take the saran wrap off the dough and roll out onto the counter. Roll out until you have a thin layer of dough on your floured surface, not too thin but maybe ¼ of an inch. Take any cookie cutter, even a plastic cup is good to use. Cut as many shapes as the dough will give you. Line a couple baking sheets with parchment paper and place the cookie shapes on it 1 inch apart. Put in the oven for 6 to 8 minutes or until edges are a golden brown. 

The day after we baked the cookies we made royal icing to decorate them with. Start by pouring 1 cup of confectioners sugar in a stand mixer, mix on low while adding 2 tsp milk, 2 tsp corn syrup and ¼ tsp vanilla extract. Whip the mixture until it’s smooth. It will be thick at first but either add more corn syrup or milk to make it more thin but not too thin that it runs off the cookie. You can add food coloring to decorate the cookies.

How to Bake Muffins or is it a Cupcake?

The first step was to preheat the oven to 350 degrees then get all the tools and supplies ready. Take a bowl and dump the cake mix into the bowl. Pour 1 ¼ cups of water and ¼ cup oil into the same bowl. Crack 3 eggs into a separate bowl and mix into the rest of the batter. Take a hand mixer and beat all of it together until thoroughly mixed. Line a few muffin trays with muffin liners and fill halfway with the batter. Put into preheated oven and bake for 14 -19 minutes. When done stick a toothpick into a muffin and if no cake sticks to the toothpick its ready. Let them cool and remove from muffin trays. 

Chocolate Chip Cookies 2

The first step is to preheat the oven to 350 degrees and then get all your tools and ingredients ready. Cream 1 cup of butter with two cups of sugar until smooth. Then crack two eggs in a separate bowl and mix in with the butter and sugar and add in two teaspoons of vanilla. Mix well. In another separate bowl, combine two cups of flour, ¾ cups of cocoa powder, 1 tsp of baking soda. Lightly stir those ingredients together and slowly mix into the other mixture. After all cookie dough is well combined, add two cups of white chocolate chips and slightly mix them in. Line a couple baking sheets with parchment paper and roll as many cookie dough balls onto the baking sheet and slighting flatten. Put in the oven for 8 to 9 minutes.

How to Bake Muffins or is it a Cupcake?

The first step was to preheat the oven to 350 degrees then get all the tools and supplies ready. Take a bowl and dump the cake mix into the bowl. Pour 1 ¼ cups of water and ¼ cup oil into the same bowl. Crack 3 eggs into a separate bowl and mix into the rest of the batter. Take a hand mixer and beat all of it together until thoroughly mixed. Line a few muffin trays with muffin liners and fill halfway with the batter. Put into preheated oven and bake for 14 -19 minutes. When done stick a toothpick into a muffin and if no cake sticks to the toothpick its ready. Let them cool and remove from muffin trays.  

The Problem of Evil

Evil is not a thing, but a choice. The problem of evil is the most serious problem in the world and the one serious objection to the existence of God. More people have abandoned their faith because of the problem of evil than for any other reason. It is a great test of how much faith one has, and also a big temptation. 

There are two objections to the existence of God, the first being the ability of natural science to explain everything in experience of God. The second being the problem of evil. The question asked is if God is so good, why is his world so bad? Only humans are capable of making bad choices, and evil is a bad choice, is it not a thing. God is the only being that never screws up and is incapable of sin.

The origin of evil is not the creator but the creatures freely choosing sin and selfishness. Our conscience tells us what is right and what is wrong, we must figure that out in order to make the right choice. Disobeying the truth leads to sinning. If you don’t know your choices it’s not considered a sin if you make the wrong choice. The consequences of sinning is suffering.

The best people are the most reluctant to call themselves good. They are the most humble, they don’t stand and let everyone know, but sit quietly and do their good. It is the sinners that call themselves saints, and the saints that call themselves sinners. The people who suffer the most are the wisest, these people have stories to tell, but they don’t have all the answers. No one knows what God is up to, we don’t know his plan for us. 

Hell is the consequence of free will. The occupants of hell chose to be there, but no sane person wants to go there. It is evil eternalized and the road to get to hell is easier than the road to Heaven. God is not the cause of our sins, but he is the way out of sinning if we can just realize and follow him.

Web Design

 

This is a Combophoto I created in Illustrator. I created this by putting two different pictures together to make one.

Important Qualities of a Political Leader

The important qualities of a Political Leader are Honesty, Professionalism, Charisma, Responsibility and Strength. It is good for a political leader to be honest with everyone around him because it will build. Being honest may also be difficult for the leader as it makes people know who the leader really is and makes them more open to criticize and reject.

Professionalism is a good quality for a political leader because when professionalism is valued, respect for the leader is increased. It may also leave a positive reflection on employees to behave in a similar way. It is great for political leaders to have a charismatic approach on their employees. They may inspire others to achieve their goals by making them believe in what they do and themselves.

Political leaders who know they have a responsibility will focus more on getting the group focused and ready on specific goals. They won’t focus on the power that they hold. Not everyone can be a good leader or show that they are a good leader, but good leaders use their strengths. Strengths like good communication or teamwork help make a good leader and that’s what they need to bring out and show everyone that they are.

These are the qualities that a great political leader will have.

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