The holiday season is fast approaching and that means that the gift buying is in full swing. More and more Americans are using debit cards, some daily, and bringing the plastic debt to new record levels. Vulnerable consumers need more reminders and help in the fight against accumulating debt. Credit/Debit card sleeves with spending reminders have been created and are on the market. The smart plastic consumer could also create their own version by just adding a sticky note to the card. Here are some tips from the Institute of Consumer Financial Education about controlling the use of credit, debit and charge cards so that no one regrets the holiday spending season in January.
$ Reduce the number of cards
you carry and just use one or two.
$ Use credit cards for
purchases where you may need consumer protection on a warranty or a return, or
mail order.
$ Return all unwanted credit
cards, cut up in to pieces, to the card issuer
$ Keep unused cards in a safe
place.
$ Carry credit cards
separately from your wallet or purse.
$ Keep you card in view
whenever you hand it to a merchant.
$ Destroy carbon papers on
receipts.
$ Never lend your cards to
anyone.
$ Promptly report questionable
charges.
$ Avoid signing blank charge
vouchers.
$ Don’t give card numbers out
over the phone on calls you didn’t originate.
$ Enter charge purchases in
your checkbook register as though they were a check.
Keep
the following in mind when using credit, getting a loan or using a bank card:
$ Home mortgage
$ Automobile
$ The purchase of an item that
will long out last the period of debt incurred to but it, and anything that in
addition lowers other costs. Example:
using a credit to install storm windows and insulation in your home, which in
turns lowers heating and cooling costs.
$ When the purchase is a
necessity and not a luxury. Be sure and
have your priorities in order.
$ When it costs no more money
to charge.
$ When you may need protection
on a repair or a purchase (auto, appliances, mail orders).
When
Credit Cards Are Bad:
$ Constant temptation to
OVERSPEND.
$ Nonessential items
purchased.
$ Impulsive spending
increases.
$ Payments are late or only
partially made.
$ Facing bankruptcy.
When
Credit Cards Are Good:
$ Good identification (required
for cashing checks and most car rentals).
$ Safe substitute for cash.
$ Automatic record keeping.
$ Consolidates many purchases
into one payment.
$ Saves money when you can
take advantage of a good sale (set priorities).
$ Orders can be placed easily
by mail or phone.
$ You have leverage against
the merchant when a problem arises.
Your dispute/claims get prompt attention when the merchant knows your
payment can be delayed or disputed.
Getting
Linens in Shape
Getting together with friends and
family is what the holidays are all about! Whether guests are coming for an
overnight or extended stay. The Soap and Detergent Association offers these
helpful tips to increase the pleasure of entertaining and reduce the stress and
anxiety that can go along with it.
If guest-room bedding, including comforters, quilts, blankets and mattress pads, haven’t been washed in the last three months, now’s the time to do it. Sunlight and dust can take their toll on these items. They may also be dusty and/or musty. Launder following the manufacturers’ instructions. Be aware that some blankets and comforters can be laundered at home. Other may require professional cleaning.
Prepare and organize the linen closet so that towels are guest-ready. Wash towels that have been stored for several months. If they have a musty sell, use a laundry product that’s designed to eliminate odors. A detergent with a bleach alternative will help keep the whites from becoming dull.
Once
the towels are clean and dry, store them within easy reach of guests. Hand towel and face cloths can be rolled and
stored in wicker baskets or layered on a self.
Larger towels can be folded and stacked in the linen closet. Just be sure there are plenty of hooks or
towel racks in the bathroom so guests will have a place to hang their towel
while visiting. If hanging space is at
a premium in the bathroom, consider installing towels bars on the back of the
guest-room door.
Those extra sheets and blankets that have been tucked into the recesses of the linen closet are, at minimum, crushed and crumpled. Choose a laundry detergent that has built-in wrinkle releasing properties so that once sheets and pillowcases are washed, they’ll keep that freshly-laundered look. Good drying practices will also help keep wrinkles from setting in. For example, avoid over-drying, and remove items from the dryer as soon as the cycle is finished. For easy storage, sort sheets and pillowcases into sets. Then fold and store them so that the entire set is tucked inside one of its sheets.
Table linens that are folded and stacked flat have an affinity for wrinkles during storage. For tablecloths that are frequently used, consider hanging them on towel racks mounted to the back of the linen closet door. Tablecloths used only for special occasions can be folded lengthwise, hung on sturdy coat hangers and stored in an off-season closet or on a garment rack. They can either be stored in a garment bag or enclosed with an old sheet or similar cover to prevent dust accumulation.
When it’s time to use your linens, a quick treatment with a wrinkle-releasing spray will help smooth the fabric and remove wrinkles –without an iron. Just spray evenly until the item is slightly damp. Then tug and smooth away the wrinkles. Let the cloth hang until thoroughly dry. These same techniques can be used to treat most cloth napkins and table runners, too. Read and follow the product label directions.
Fabric Refreshers
Fabric refreshers are another popular product for busy hosts. They can cover up and neutralize odors on hard-to-wash fabrics and soft surfaces, such as carpets (after vacuuming), upholstery and curtains. Spray the product evenly on fabric until it’s slightly damp. As the fabric dries, the odors fade away. Read and follow the product label directions before using.
Source:
Cleanliness Facts – November/December 2003
Turnkey
Turkey News
Resources:
Just the fat facts:
3.5-oz portion: Fat
(g)
Roast Beef 15.0
Turkey wing with skin 12.3
Turkey leg with skin 11.5
Roasted ham 9.0
Turkey breast with skin 7.3
Turkey leg, no skin 7.1
Turkey breast, no skin 0.7
Source: USDA database
Cooking times for whole turkey: oven at 325° F
Weight Hours
8 to 12 lb 3 to 3-1/2 hrs
12 to 14 lb 3-1/2 to 4 hrs
14 to 18 lb 4 to 4-1/4 hrs
18 to 20 lb 4-1/4 to 4-3/4 hrs
20 to 24 lb 4-3/4 to 5-1/4 hrs
Food Safety Resources:
USDA Meat & Poultry
Hotline Contact Info:
v By phone: 1-888-MPHotline or 800-256-7072 (TDD/TTY)
Savory Roast Turkey Breast
A turkey breast takes less time to cook than a whole bird, and it is ideal for smaller families and people who like only the white meat. This dish is moist and flavorful and easy to prepare. A bonus is the easy cleanup!
Ingredients:
1 (5- to 5-1/2 lb) turkey breast
1 medium white onion
2 stalks of celery, cut in half
vegetable cooking spray
1-1/2 Tbsp lemon-pepper seasoning
1-1/2 tsp onion powder
1-1/2 tsp poultry seasoning
½ tsp paprika
1 browning bag
Remove and discard the skin from the turkey breast. Rinse the breast and pat it dry. Place the onion and celery into the breast cavity. Spray it all over with cooking spray. Combine the lemon-pepper seasoning, onion powder, garlic powder, poultry seasoning and paprika. Sprinkle this mixture over the breast. Place it in a browning bag that has been prepared according to package directions. Place the bag in a shallow baking pan and bake at 325 degrees F for one hour. Then cut a slit in the top of the bag and bake until a meat thermometer registers 170 degrees F, about one hour.
Transfer the breast to a serving platter and let it stand for 15 minutes before carving it into thin slices. Using the pan drippings to make a low fat gravy.
HCE News
Leader Lesson
The lesson for January 2004 is “Identify Theft”. This is a mail out and will be available by December 15th. If you are in the vicinity and can stop by the Extension Office to pick up the information, please do. The lesson for February will be presented January 22, 2004, 10:00 a.m. at the Blaine County Fairgrounds by Joy Rhodes. The title is “101 Things to Do With A Cake Mix”. Refreshments will be served and bring a guest as a prospective new member.
Santa’s Village & Holiday Bazaar
Set up for Santa’s Village will be December 4th & 5th. A sign-up sheet to work in various capacities at the Village is now available. We will need lots of willing working hands on Friday December 5th to get everything in shape. Any extra help (husbands, sons, daughters, in-laws, etc.) are welcome to come out and lend a hand. Please make every effort to help. There are still a few booths spaces available for the Bazaar. Contact Anita Woodruff, if you would like to rent one of these.
Award and Report Forms
Every local vice-president has received award and report forms. Please take a few minutes and apply for some of these awards. We all do some really good things for our organization and communities. This is one way to be recognized for this hard work.
Upcoming Events
Blaine County Spring Association Meeting-TBA
NW District HCE meet at Guymon – March 27