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Show -N Spanish Fork Covering what matters most Putting show leather back on the menu Ready or Not Dawn Van Nosdol Have you ever eaten shoe leather? I have heard stories of the pioneers boiling the leather on their shoes hoping that it would sustain them until they could get real food to eat. They did live to tell the tale, but If you don't have to eat shoe leather-don't. Some people eat a variation of shoe leather because they are afraid of undercooking the meat and getting sick. It is good to be cautious, but it is not good to punish yourself by eating tough, tasteless meat. A good thermometer is an inexpensive way to have peace of mind, stay healthy and eat well. A thermometer can be used in the oven, on the stove, in the crock pot, while Dutch oven cooking, when grilling, barbecuing, hole cooking (which is a lot of fun) or over the fire. There are several different styles of thermometers and I would suggest that you buy one or more quality units in different styles for a variety of uses. There are types of thermometers that you can insert into food while it is cooking and have a unit that displays the temperature outside of the cooking area. There are also the digital styles that give you immediate readings. I just saw one the other day that you simply aim at the food for an accurate temperature reading. It won't help you to have a thermometer if you don't know what temperature you should be striving for, so I went to the official USDA web site to get the most accurate and safe information E \V S- available. Cut this temperature guide out and hang it up where you can refer to it whenever you want to cook a delicious roast or fry up some chicken: USDA Recommended Safe Minimum Internal Temperatures: • Steaks/Roasts - 145 °F •Fish-145 °F •Pork-160 °F •Ground Beef-160 °F •Egg Dishes- 160 °F • Chicken Breasts - 165 °F •Whole Poultry- 165 °F Temperature Rules: Ground Meat and Meat Mixtures Beef, Pork, Veal, Lamb 160°F Turkey, Chicken 165 °F Fresh Beef, Veal, Lamb Medium Rare 145 °F - Medium 160°F-Well Done 170 °F Poultry Chicken & Turkey, whole 165 °F - Poultry breasts, roast 165 °F - Poultry thighs, wings 165 °F - Duck & Goose 165 °F - Stuffing (cooked alone or in bird) 165 °F Fresh Pork 160 °F Ham Fresh (raw) 160 °F Pre-cooked (to reheat)| 140 °F Eggs & Egg Dishes Eggs Cook until yolk & white are firm Egg dishes 160 °F Leftovers & Casseroles 165 °F WEDNESDAY, AUGUST 20, 2008 • A3 Worryitus: a disease of the heart Life After Birth Janene Baadsgaard Most parents are professional worriers. I mean if we don't - who will? Our children race around like there is no tomorrow so somebody has to step up and worry about those crazy rascals - right? Wrong. Half of all the hospital beds in this country are filled with constant worriers. Mental stress can lead to migraine headaches, arthritis, heart trouble, cystitis, colitis, backaches, ulcers and depression. Worry robs us of the moment because we are too busy living in the past or the future. I've been picking the brains of older wiser parents ever since I brought home my first new baby. I wanted to know what they knew ... quick ... like I was preparing for war before the first battle. I was always surprised by the #1 answer I received when I asked, "What do you wish you'd done differently while raising your children?" "I would enjoy them Janene Baadsgaard more." Joy and worry are like oil and vinegar; they don't" mix well. In the past I believed parents who told me to enjoy my children had a loose screw upstairs or were simply so old that they had forgotten the hard parts. I knew being the mom was exhausting. I certainly didn't appreciate all those sentimental grandmas and grandpas telling me to enjoy my sleepless nights, potty training, barfing marathons, science fair projects, Cub Scout pine wood derbies, proms and driver's 1 icense practice sessions. What I really wanted was for someone to validate how hard it is to be a mother or at least feel sorry for me and tell me I could go back to bed. I think I was also searching for someone to guarantee that my hard work would be worth it and my children were going to turn out all right. Now I realize that the only thing I'm really in control of around here is myself. Now I know for certain that I will love each of my children forever no matter how they turn out. So most of the worry and self pity is gone - leaving roorn for a lot more joy. Worry is and always will be a fatal disease of the heart, for it signals the end of gratitude and faith. Fear takes up so much room that there is little space for anything else. Because I'm a grandma now, I know that the years when you have your children at home are few and precious. Before you turn around, you have to share them with a spouse, grandchildren, the in-law family and the world. Abdicating my self-appointed role as the family worrier has set me free to enjoy my life one day at a time. I used to have pre- conceived ideas about how events and people were supposed to turn out.-Now I just show up, smile and see what's going to happen next. We don't even know if we're going to be alive tomorrow, so gettirtg hives over anything in the future is rather pointless. When we let go of worry we are finally able to savor the peace and joy that is ours for the taking. If we are paying attention, each day has at least one blazing moment of splendor. Like a sunset, if we don't look west and relish the gold, the moment passes and the day is done. Janene Baadsgaard is the author of many books for families including Families Who Laugh ... Last, On the Roller Coaster Called Motherhood, Winter's Promise, Financial Freedom for LDS Families, The LDS Mother's Almanac and 15 Secrets to a Happy Home - available at book stores or at www^pringcreekbooks.com. Readers will find her columns titled Baadsgaard Bylines online at www.janenebaadsgaard. blogspot.com. She can be reached at janenebaadsgaard@juno.com. • Remember - trust the temperature, not the color. Just for your information, medium rare (my personal preference) usually tastes better than well done, so if you ever invite me over to your house, just keep that in mind. Well done can be tasty IF it is not so well done that we are back to eating shoe leather and wishing for better times. 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