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Child Bathe Favor Concepts And Tips

Cute Ideas for Child Shower Favors Though friends shouldn’t expect to depart any celebration with something, it is at all times a pleasant gesture to present parting company a favor. Here are some directions for simple and easy baby shower favors which you can make at home. By making the favors your self, not only are you able to lower your expenses, however the handmade favors could be personalised easily to replicate the tastes of the mom-to-be and the theme of the shower!

Child Bottles- Even your native dollar store could be a excellent spot to seek out favor ideas. Plastic child bottles might be filled with chocolate, candies, Jordan almonds, jelly beans, bathtub beads or bath salts. Tie some ribbon across the neck with a tag that says “Thank You” with the mother’s and baby’s names on it.

Baby Booties- Filled with candies, wrapped candies, gum balls, you’ll be able to tie these at the tops with ribbons and a tag, much like the infant bottles.

Organza or Net Luggage – You’ll find these in the marriage ceremony section of most major craft retailers. Fill with candies, tub salts, candies, etc.

Plastic Bottles or Glass Jars- It’s not too exhausting to search out all these containers. If you don’t see them domestically, search online and you may get them organized in massive quantities. Fill them with bathtub salts, bubble bath, bathe gel or even baby powder. You possibly can tie a tag on them that has a cute verse about showering them like they showered the mother-to-be!

Tea Cups- Some child shower hostesses have bought tea cups and a flat of flowers and put one flower in each mug for a phenomenal favor. A fantastic place to search out odds and ends tea cups is at native storage sales and thrift shops. Discover some with fairly flowers painted on the sides. You can even fill the tea cups with candle gel and a wick for an additional enjoyable favor idea.

Flower Pots- With a cute tag telling the recipient to nurture their plant as the brand new mom will nurture her new child, you could give visitors small flower pots and seed packets or bulbs for tulips or daffodils for them to plant and develop some flowers. If you wish to do extra, beautify the flower pot with acrylic paints or rub-on sayings or pictures discovered in the scrapbooking part of craft stores. You possibly can even get a easy foam stamp to decorate them.

Candy Bar Wrappers- You’ve seen those costly candy bar wrappers you can order, however why not make your individual? These are good favors for showers that take place after the infant has arrived! Simply buy a large amount of sweet bars out of your local warehouse store like Sam’s or Costco and take one wrapper off to measure the size of the wrapper. Now you will have a template. Create a wrapper utilizing your favorite software program and add particular details just like the child’s title, birthday, weight and length and don’t forget to add the guardian’s names as the “producer”. For components, try words like “sugar and spice and all things nice,” “love,” “snips, snails and pet canine tails.”

There are such a lot of ways you can also make inexpensive favors that your baby shower visitors will actually love. Even one thing so simple as a bar of glycerin soap tied with a reasonably ribbon is a pleasant gift most individuals will enjoy. Search for sales and clearance items to really lower your expenses, but have the look of an costly gift.

Baby shower favors that you just make at house are private presents that add an ideal touch. Not only does it make your friends completely satisfied, but it surely exhibits the mom-to-be that you care for her mates, too! Have enjoyable making your do-it-yourself baby bathe favors!

Resources: Designer Baby Gifts, Newborn Baby Gift Baskets and Couples Baby Shower Invitations

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All About Home Security And Your Child

Whenever you first have a new child child, you’re very protecting of it. You might be at all times afraid of one thing taking place to it. Well if you end up at house you should not be afraid of anything happening to it since you are there and it should be safe. Preserving your baby secure at home could be very important. First, stop folks from coming to your property which might be going to smoke, or do any sort of medicine, this is your first line of defense in your baby.

To be secure, if you end up at home by yourself lock all the doorways, that is very important if you live in an enormous city. Apart from different individuals, to keep your baby from getting injured at dwelling one of the best factor to do is a buy security thing for all over the house. Prevention of issues will embrace the power of the baby to walk away, or get to the swimming pool. Prevent issues in the dwelling by locking doors, home windows, cabinets and garages with locks {that a} baby or toddler can’t open.

You in all probability wouldn’t need to have animals like a dog or a cat around your baby till it will get older. A pet can maul a child, or a toddler when the pet shouldn’t be accustomed to being round children all the time. Keep away from having a cat near the newborn, so the cat doesn’t cuddle up on the face of the newborn, which will then smoother the baby without your realizing what is happening.

While you put your child to sleep at evening be sure that it falls asleep on it’s again due to crib death. Crib demise is when a child suffocates to death. Also, preserve unfastened blankets out of the crib. The crib is a spot for the infant to sleep, to not play. The crib ought to have bars which are close sufficient, so the child can’t slip by, and the crib should have bars in order that the pinnacle of the newborn can’t slip by means of and get stuck. Avoid potential problems and situations the place your baby could simply be hurt.

As soon as your baby starts to crawl, the most effective factor so that you can get is a walker to let it discover ways to walk. If you have steps in your house, the ‘factor to get’ is these baby gates. They’ve them at most shops for those who don’t know the place to purchase them. This may forestall your child from falling down the steps. You may even use them in doorways to rooms that you don’t need the kid in without you. When you’ve got animals, you can even use the gates to maintain the animals away from the baby.

Once your child begins to stroll you must keep things again away from the edge of the counters and the table. If you drink coffee, it’s best to undoubtedly maintain that away so it is not reachable. You shouldn’t let any thing that’s small laying around as a result of should you achieve this this it’ll assist in order that your baby does not choke on anything. Simply keep in mind to lock all of the doorways if you end up there by yourself. Any factor like this can help you maintain your youngster protected at home.

Resources: Baby Gift Hamper, New Baby Gifts Basket and Hypoallergenic Infant Formula

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Handy Chicken Tips you May not Have Known

History & Definitions

The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these:

• Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.

• Rock Cornish Game Hen – a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.

• Roaster – an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.

• Capon – Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.

• Stewing/Baking Hen – a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it’s best used in moist cooking such as stewing.

• Cock or rooster – a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Chicken Inspection

All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The “Inspected for wholesomeness by the U.S. Department of Agriculture” seal insures the chicken is free from visible signs of disease.

Chicken Grading

Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.

Fresh or Frozen

The term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25 °F.

Dating of Chicken Products

Product dating is not required by Federal regulations, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is shown, immediately adjacent to the date there must be a phrase explaining the meaning of that date such as sell by or use before.

The use-by date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. It’s always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used.

Hormones & Antibiotics

No hormones are used in the raising of chickens.

Antibiotics may be given to prevent disease and increase feed efficiency. A “withdrawal” period is required from the time antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird’s system. FSIS randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.

Additives

Additives are not allowed on fresh chicken. If chicken is processed, however, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.

Foodborne Organisms Associated with Chicken

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn’t kill bacteria but they are destroyed by thorough cooking.

USDA’s Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunch meat that can be eaten without further cooking.

Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses.

Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.

Following are some bacteria associated with chicken:

• Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.

• Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.

• Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium.

• Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe “keep refrigerated” and “use-by” dates on labels.

Rinsing or Soaking Chicken

It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

Liquid in Package

Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.

How to Handle Chicken Safely

• Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.

At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.

Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Proper wrapping prevents “freezer burn,” which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.

• Ready-Prepared Chicken: When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.

Safe Defrosting

FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

Stuffed Chicken

The Hotline does not recommend buying retail-stuffed fresh whole chicken because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.

Marinating

Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover marinade.

Safe Cooking

FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

Approximate Chicken Cooking Times

Type of Chicken Weight Roasting

350 °F Simmering Grilling

Whole broiler fryer+ 3 to 4 lbs. 1 1/4 – 1 1/2 hrs. 60 to 75 min. 60 to 75 min*

Whole roasting hen+ 5 to 7 lbs. 2 to 2 1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb*

Whole capon+ 4 to 8 lbs. 2 to 3 hrs Not suitable 15-20 min/lb*

Whole Cornish hens+ 18-24 oz. 50 to 60 min. 35 to 40 min. 45 to 55 min*

Breast halves, bone-in 6 to 8 oz. 30 to 40 min. 35 to 45 min. 10 – 15 min/side

Breast half, boneless 4 ounces 20 to 30 min. 25 to 30 min. 6 to 8 min/side

Legs or thighs 8 or 4 oz. 40 to 50 min. 40 to 50 min. 10 – 15 min/side

Drumsticks 4 ounces 35 to 45 min. 40 to 50 min. 8 to 12 min/side

Wings or wingettes 2 to 3 oz. 30 to 40 min. 35 to 45 min. 8 to 12 min/side

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.

* Indirect method using drip pan.

Microwave Directions:

• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.

• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.

• Place whole chicken in an oven cooking bag or in a covered pot.

• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.

• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.

• The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

Partial Cooking

Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

Color of Skin

Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different sections of the country, so growers use the type of feed which produces the desired color.

Dark Bones

Darkening around bones occurs primarily in young broiler-fryers. Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When the chicken is cooked, the pigment turns dark. It’s perfectly safe to eat chicken meat that turns dark during cooking.

Pink Meat

The color of cooked chicken is not a sign of its safety. Only by using a food thermometer can one accurately determine that chicken has reached a safe minimum internal temperature of 165 °F throughout. The pink color in safely cooked chicken may be due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.

Color of Giblets

Giblet color can vary, especially in the liver, from mahogany to yellow. The type of feed, the chicken’s metabolism and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken meat should be safe to eat.

Fatty Deposits

Chickens may seem to have more fatty deposits or contain a larger “fat pad” than in the past. This is because broiler fryer chickens have been bred to grow very rapidly to supply the demand for more chicken. Feed that is not converted into muscle tissue (meat) is metabolized into fat. However, the fat is not “marbled” into the meat as is beef or other red meat, and can be easily removed. Geneticists are researching ways to eliminate the excess fat.

Trisodium Phosphate

Food-grade trisodium phosphate (TSP) has been approved by FSIS for use in poultry slaughter as an antimicrobial agent. When immersed in and/or sprayed in a dilute solution on chickens, it can significantly reduce bacteria levels. TSP is “generally recognized as safe” (GRAS) by the FDA, and has been safely used for years, particularly in processed cheese.

Irradiation of Poultry

In 1992, the USDA approved a rule to permit irradiation of raw, fresh or frozen packaged poultry to control certain common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. Irradiation at 1.5 to 3.0 kilo Gray, the smallest, most practical “dose,” would eliminate more than 99 percent of Salmonellae organisms on the treated poultry.

Packages of irradiated chicken are easily recognizable at the store because they must carry the international radura symbol along with the statement, “treated with irradiation” or “treated by irradiation.”

Storage Times

Since product dates aren’t a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.

• Follow handling recommendations on product.

• Keep chicken in its package until using.

• Freeze chicken in its original packaging, overwrap or re-wrap it according to directions in the above section, “How to Handle Chicken Safely”.

About the Author

Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy food, for more information and recipes please visit www.alleasyfoodrecipes.com

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question about how to make lots of dog food for good price?????????

I have 14 rescue dogs and i feed them purina alpo. I know it sucks and i want to give them better food. Right now i can get 50 lb for $16 and that last for about 5 days. I am looking for a way to make them food that will be around the same price I’m paying. I tried chicken, rice, brocolli and carrots but it was $26 and only lasted 3 days. does anyone have any ideas or know of a store i could get better prices. also any sites that have coupons for high quality foods like innova, canidae, solid gold, etc. Thanks!!!!!!

I buy chicken quarters at .49 cents per lb from the Walmart supercenter and then get hearts and gizzards for about $1.29 per lb from the local grocery store.. I usually mix a lb of guts to ten lbs of chicken quarters and grind it all up with a meat grinder.. To that I’ll add about 8 egg yolks and a couple cups of water…
With cost being a factor, you could probably add either potatoes or rice, but, I don’t think it should comprise anymore then about 1/3 of the food.. You will want to cook and mash the potatoes though you’ll want to leave the meat and bone raw as cooked bone can be dangerous..
You may be able to find a cheap source for potatoes at a local farmers market. My parents pay about $3 for 50 lbs. I haven’t been able to find a source like that and it works out to about 40 cents per lb around here. So, for me it’s not worth it to not feed all meat..
If you’re using whole organ, there’s no reason to include things like broccoli..
Remember that a raw diet is a lot more nutritionally complete then a kibble, so you should be able to feed them much less of it. My dogs eat about the equivalent of a chicken thigh per day to stay at the correct weight. They’re about 30-40 lb dogs.
So, I pay about $65 dollars for 100 lbs of high quality dog food.. If you could find a cheap source for potatoes, you might be able to get by for less..