In recent weeks, local and national news programs have brought attention to methicillin-resistant Staphylococcus aureus, more commonly known as MRSA. According to the CDC (Centers for Disease Control), "staph" bacteria are commonly carried on the skin or in the nose of healthy people. Staph infections generally start as small red bumps that resemble pimples, boils or spider bites. These can quickly turn into deep, painful abscesses that may require surgical draining. The bacteria may stay confined to the skin, but they can also burrow deep into the body, causing potentially life threatening infections in bones, joints, surgical wounds, the bloodstream, heart valves and lungs.

While most MRSA infections are acquired in hospital and other health care facilities CA – MRSA or Community Acquired MRSA make up about 12% of clinical MRSA infections. That percentage can vary by geographic area. Factors that have been associated with the spread of CA-MRSA include close skin-to skin contact, openings in the skin such as cuts or abrasions, contaminated items and surfaces, crowded living conditions and poor hygiene. The Mayo Clinic recommends that you protect yourself from CA-MRSA, which might be just about anywhere, by taking common sense precautions to reduce your risk:

Keep personal items personal. Avoid sharing towels, sheets, clothing and athletic equipment. MRSA spreads on contaminated objects as well as through direct contact.

Keep wounds covered. Keep cuts and abrasions clean and covered with sterile dry bandages until they heal. The pus from infected sores often contains MRSA and keeping wounds covered will help keep the bacteria from spreading.

Sanitize linens. If you have a cut or sore, wash towels and bed linens in hot water with added bleach and dry them in a dryer. Wash gym and athletic clothes after each wearing.

Wash your hands often. Scrub hands briskly for at least 20 seconds, then dry them with a disposable towel and use another towel to turn off the faucet. Carry a small bottle of hand sanitizer containing at least 62 percent alcohol with you to use when soap and water are not available.

Get tested. If you have a skin infection that requires treatment, ask your doctor if you should be tested for MRSA.

Talk to your doctor. Be sure to tell any healthcare provider who treats you that you have or have had a staph or MRSA skin infection.

For more information about CA-MRSA, check the CDC or Mayo Clinic websites:

http://www.cdc.gov/ncidod/dhqp/ar_mrsa_capublic.html

http://www.mayoclinic.com/print/mrsa/DS00735/DSECTION=all&METHOD=print

Is it dangerous to roast a turkey in a disposable aluminum pan? The danger is in getting burned while removing a flimsy aluminum pan full of hot turkey from a hot oven. Unless handled carefully, it could buckle under the weight of the turkey, sending everything smashing to the floor. Consider investing in a sturdy stainless steel, anodized aluminum, or enameled steel (speckled kind from supermarkets) roasting pan which can be used over and over again. Figure out the size right for your oven, generally 16x13 inches. There needs to be 2 to 3 inches of air space all around–a little more for grabbing handles easily. If you select a roasting pan with handles, make sure the openings are large enough to accommodate hands covered with potholders or oven mitts.

How often should the turkey be basted? The purpose of basting is to produce a golden brown, crispy skin. Basting does not produce moisture or otherwise improve the flavor of the interior turkey. You also lose oven heat by opening the door too often to baste. Heat loss will only increase roasting time so keep the basting to a minimum, during the last hour of cooking.

How long should turkey be marinated? The verb "marinate" means to steep in a marinade. A marinade is a savory blend of oil, an acid (vinegar, lemon juice, wine, etc.), and spices. As the turkey stands in the mixture, the acid and the oil impart the savory flavor of the spices into the meat. The acid also has a tenderizing action. Too much acid in the marinade can have the opposite effect, causing the meat to be stringy and tough. Use a recipe. According to the Food Safety and Inspection Service, turkey can be safely marinated for up to two days in the refrigerator before cooking. Of course, during the marinating process the bird should be turned so that all parts benefit from the seasoning.

Is a fresh turkey juicier than a frozen one? The choice is based on personal preference. With today's freezing methods, there is no significant difference in quality between a fresh turkey and a frozen one. The moisture loss is minimal. If you like to shop well in advance of cooking the meal, a frozen turkey is your best bet. Make sure the turkey is solidly frozen. By reading the label carefully, you can be sure of getting exactly what you want–stuffed, unstuffed, basted, unbasted, or smoked.

Buy a fresh turkey one to two days before you will be cooking it. Some labels can be helpful by including a sell by date. The sell by date is the last date the store can sell the turkey as fresh. The turkey will maintain optimal quality and safety one to two days after that date. Avoid selecting a turkey that is stacked above the top of the store's refrigerator case. Remember, once you get your fresh turkey home, refrigerate it right away and use it within one to two days. Calling the supermarket in advance to reserve your fresh turkey is a good idea.

Why is turkey meat (and chicken) sometimes pink close to the bone, even when it is fully cooked to 165 degrees or higher? Very young turkeys (and chickens) have immature porous bones, which may allow red pigmentation (hemoglobin) to leach out into the meat. Smoking and grilling can also cause this reaction. If the bird is fully cooked (165 degrees and juices run clear) and meat around the bones is still pink, it is not unsafe to eat.

A whole turkey and turkey parts are safe when cooked to a minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe to eat at this point but some consumers, for reasons of personal preference, may choose to cook turkey to higher temperatures.

Does stuffing cooked inside the turkey taste better? No, not necessarily. Stuffing cooked separately can be just as delicious. And it is safer because if you stuff the turkey there is a risk that the internal temperature of the stuffing will not reach a safe bacteria-killing temperature which is 165 degrees or higher. The unstuffed turkey will also cook faster, reducing the risk of dried-out, overcooked meat. Using the pan drippings in the stuffing (dressing) will enhance the flavor too.

Is stuffing the turkey the night before a good time safer? NO! It is a dangerous practice. Why? Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The cavity of the bird actually insulates the stuffing from the cold temperatures of the refrigerator and acts as an incubator for the harmful bacteria.

The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables, such as onions and celery, the night before. The safest method is to mix the ingredients and lightly stuff the turkey just prior to popping it into a preheated oven.

Once turkey is safely cooked, does it matter how long you leave it out? Definitely yes! According to the Centers for Disease Control in Atlanta, each year the number of reported cases of foodborne illness (food poisoning) increases with the holiday season. Many people self-diagnose their illness as stomach flu and simply wait until it passes (no pun intended) and without seeing a doctor. Although foodborne may produce flu-like symptoms, influenza or flu is an upper respiratory illness not a stomach and lower GI illness.

It is not a good idea to allow left-overs to set out for more than two hours. They will be safer and taste better if you refrigerate them as soon as possible. And reheat thoroughly to 165 degrees or until steaming hot. Remove stuffing from the cavity, cut turkey off the bone and refrigerate or freeze all leftovers for later use.

The confusing part about the bacteria that cause foodborne illness is that they do not cause food spoilage. Food that looks and smells perfectly fine can cause illness if it has been mishandled. The other misconception is that you may not get sick until days later, after the bacteria have had a chance to multiply and it reeks havoc on your system. By then most people are not likely to associate feeling queasy with eating the holiday leftovers. And there is another point; everyone who ate the contaminated food may not get sick. Young children, senior citizens, and people who already have a chronic illness are most vulnerable. So keep it safe and refrigerate.

How Much To Buy? Buy about one pound per person, or a pound and a half per person if you have hearty eaters or want plenty for leftovers. If you are serving more than one type of meat, you should probably buy the lesser amount.

For large gatherings where there will be a combination of adults and children, figure one pound per person to allow for the large and smaller appetites. If the turkey is pre-stuffed allow 1-1/2 pounds per person. Buy 1/2 pound per person for bone-in turkey breast.

Fresh or Frozen? A frozen turkey can be bought months ahead and stored in the freezer, but a fresh turkey should be bought only one to two days ahead. Fresh turkeys may be frozen for up to 12 months.

Thee are basically two types of raw frozen turkeys on the market–pre-basted or un-basted. A pre-basted bird is injected with water, broth, vegetable oil and/or spices to enhance flavor and moistness during cooking. An un-basted turkey has no additional ingredients. Read the label.

Look for the USDA Grade A symbol on the label. Grade A turkeys are of the highest quality. They are meaty have well-developed layers of fat, and are nearly free of pinfeathers, bruises, cuts, tears and broken bones. All turkeys on the market are young, 4 to 6 months old. A fryer-roaster turkey is under 16 weeks of age.

A Hen or A Tom Turkey Most experts agree that a hen turkey is a better buy than a tom. Hens generally weigh less than 16 pounds and a tom turkey is usually over 16 pounds. Toms are larger with larger bones and less edible portions. However, age not gender is the determining factor where tenderness is concerned.

Wild Turkey Wild turkeys differ from their domestic counterparts. Wild turkeys run and fly so they have much less fat and have a tendency to be very dry when roasted. Exactly how to cook a wild turkey depends on its size, its age and whether it has been plucked or skinned. Most wild birds benefit from a moist heat method such as braising or using an oven cooking bag.

Smoked Turkey Smoked turkeys are fully cooked and simply need to be heated unless the label says otherwise. Turkeys are smoked to impart flavor, not to extend the refrigerator storage time. Store a smoked turkey in the refrigerator, wrapped, for up to one week. Once the package has been opened, use within three to four days.

Turkey Parts Turkey breast, boneless breast, legs, smoked legs, necks, stuffed breast, wings, smoked wings–you name it. Turkey is so popular it also comes as turkey bacon, turkey ham, turkey sausage, ground turkey and turkey burgers.

If you've decided to cook turkey parts instead of a whole turkey, there are a few differences. If using an oven-proof thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. Raw turkey breasts cook faster alone. It should be cooked to an internal temperature of 165°F. Use a food thermometer and check the temperature by inserting in the thickest part of the breast. Breast meat cooks faster than dark meat and will dry out if overcooked

1.Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag and the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2.Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh. Add 1/2 cup water to the bottom of pan, if desired.

3.Cover turkey loosely with a tent of heavy-duty aluminum foil. Roast the turkey until temperature in the innermost part of the thigh reaches 165°F as measured with a food thermometer. Check the wing and the thickest part of the breast. You may choose to cook the turkey to higher temperatures. Cooking time will vary. For example, a 20 pound turkey will take 4-1/4 to 5 hours to cook, check the temperature on the thermometer after 4-1/4 hours.

4.Meanwhile, mix the stuffing or dressing. Place in a casserole and pop it into the oven during the last hour or so of roasting time.

5.Remove the foil tent after 1 to 1-1/2 hours of cooking time to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6.A whole turkey (and turkey parts) is safe when cooked to a minimum internal temperature of 165°F measured with 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 turkey to higher temperatures.

7.Allow the turkey to set 20 to 30 minutes before carving to allow juices to saturate the meat evenly.

NOTE: cooking times do vary. Why? There are many reasons–oven temperature may not be completely accurate, the turkey may be very cold or partially frozen, and/or the roasting pan may be too small which inhibits the flow of heat. The USDA highly recommends use of a meat thermometer to determine doneness of turkey.

USDA Roasting Timetable for Fresh or Thawed Unstuffed Turkey at 325°F

8 to 12 pounds 2-3/4 to 3 hours

12 to 14 pounds 3 to 3-3/4 hours

14 to 18 pounds.............3-3/4 to 4-1/4 hours

18 to 20 pounds.............4-1/4 to 4-1/2 hours

20 to 24 pounds.............4-1/2 to 5 hours

The USDA does not recommend cooking turkey in an oven set lower than 325°F.

Catnip Crazies Are They Healthy for Your Cat?

"Has your cat ever been around catnip?" my roommate and veterinary school classmate, Kristi McCullough, asked me.

"Just once and she wasn't too interested," I answered.

"Watch this." Kristi got out a plastic bag with dried catnip leaves inside. Her cat, Shadee, skidded around the corner and into the kitchen. My cat, Alice, followed more slowly, taking prim little steps. Shadee flung himself at Kristi's feet, begging with intense meows. The dog woke from her afternoon slumber and peeked tentatively around the corner.

Kristi sprinkled some of the catnip on the floor; Shadee dove to the pile. He first sniffed the leaves, then licked and chewed them. He proceeded to rub his chin and cheeks into the pile and, as if this was not enough exposure, he began rolling and rubbing his entire body in the scattered leaves. Alice, watching his theatricals, strolled over and placidly sniffed the catnip with her most prudish 'I'm-too-beautiful" demeanor. She reposed next to the wallowing, snuffling Shadee with a serene glazed look, occasionally sniffing or touching her tongue to the catnip.

"Cats can be divided into three categories of response to catnip," says Dr. Allan Paul, small animal Extension veterinarian at the University of Illinois College of Veterinary Medicine in Urbana. "There are total responders, partial responders, and non-responders. About 70 percent of domestic cats show at least some response, and this tendency is transmitted genetically to offspring. "Catnip, a member of the mint family, is a harmless herb that has a stimulatory response in all families of cats including lions and tigers.

Shadee is an example of a total responder. Along with sniffing, licking, chewing, chin-and-cheek-rubbing, and rolling and rubbing, responses of total responders may include digging, pawing, scratching, salivating, washing, grooming, and vocalizing. Alice is a partial responder. Like most partial responders, Alice was attracted to the herb but did not enter into the more extreme excitatory phases.

The response to catnip lasts about 5 to 15 minutes and is followed by an hour when the cat cannot respond to the plant. Although sniffing catnip is an enjoyable experience for cats, addiction is not a concern. Eating catnip is not a problem either. "The animal's response is a reaction to smell stimulation and not due to actual ingestion of the plant," Dr. Paul explains.

Kittens under 6 weeks of age, for some reason, tend to avoid the plant and are not attracted until 3 months of age. Health status doesn't keep a cat from responding to catnip, but a stressed cat may not have a reaction. Although the response to catnip can resemble behavior of a cat in heat, there is no evidence that catnip is related to sex or reproduction. "Male and female cats are equally susceptible," adds Dr. Paul.

Along with being a curious and entertaining phenomenon, cats' attraction to catnip can be useful in behavior modification. For example, application of catnip spray or crushed leaves to a scratching post could make the post a more attractive victim than your new La-Z-Boy. Toys laced with catnip can be used to encourage exercise in the heftier cat.

You can enjoy watching your cat's predictable, unlearned sequence of behaviors from exposure to catnip as much as your cat enjoys the herb–especially when you know catnip's effect is harmless.

For more information about feline health, contact your local veterinarian.

As fall approaches, many spiders reach adulthood, mate, and lay eggs for next summer. Some of these spiders, being fully-grown, are large enough to cause concern for some people.

Orb weavers are the most obvious large spiders since they spin large webs a foot or more in diameter during the night across sidewalks, doorways, between garden plants and in other areas where they are quite noticeable. Most of the large, common orb weavers (Araneus) grow to a leg-span of 1-2 inches and have light and dark banded legs.

Another common orb weaver is the yellow and black garden spider, or ariope. This large spider, with a 2-inch leg span, builds a 2-foot diameter web with a zigzag strip of white silk running vertically across the middle. Both types of spiders feed on the flies, grasshoppers, wasps and other flying insects that get caught in their webs.

Wolf spiders also may have a 2-inch leg span, but do not build an orb web in which to catch their prey, they run down and overpower the crickets, earwigs and other insect prey without using a web. These spiders are hairy, black and usually have brownish markings on the back. They live among fallen leaves in taller grass and ground covers, as well as in other protected areas. They commonly enter houses in the fall through cracks and crevices in the foundation.

These spiders can bite but will usually do so only if they are being crushed. Their venom, which is used to subdue their insect prey, is not toxic to humans. Though, like anything, some people may be more allergic.

You can keep wolf spiders out of your home by spraying the outside foundation and the soil next to it with an insecticide. Read and follow label directions.

With most spiders, they will die outdoors with a killing freeze. Indoors, they seldom live past Christmas since their food supply is practically non-existent.

Practicing some simple healthy habits regularly can make a big difference in your health. Below are some simple things you might do to be more active and make healthy choices in what you eat or drink.

You probably are already doing some of these things. Most of us would benefit by adding some of these things to our daily routine.

Read through the list and mark the things that you are already doing. Select a couple of things that you could do to be healthier. Practice these habits for a week or two. When you have gotten use to doing these, try adding another. It is never too late to practice healthy habits.

Get Active

• I use the stairs instead of the elevator or escalator.
• I walk at least 10 minutes a day–three or more times a week.
• I park the car a bit farther away so that I can walk.
• I plan time together with family or friends that includes being physically active (walking, riding bikes, working outside, swimming, etc.)
• I walk or bike on a short trip instead of taking the car at least once during the week.
• I stretch or do easy exercises while watching TV.

Eat and Drink Healthy

• I eat with family or friends at least twice a week.
• I eat a fruit or vegetables at every meal.
• Itry not to eat too much fast food.
• I never super-size, unless it is to share with others.
• I buy frozen, canned, or dried fruits and vegetables.
• I buy whole grain bread (whole wheat, bran, oatmeal, multigrain).
• I use small amounts of margarine, butter and salad dressing.
• I bake, broil, grill, microwave meats, fish and poultry.
• I drink more water or fruit juice.
• I drink 1% or skim milk.

For many years, health professionals have recommended Americans eat less fat, sugar, and salt, but increase fiber. Guidelines from the U.S. Department of Agriculture also reflect this advice.

Making these recommendations a part of a daily eating pattern can involve several actions:

• Eat fewer foods that are high in fat, sugar and salt. Save foods like candy, pastry, snack chips, cake and cookies for special occasions.
• Choose whole grain breads and cereals more often than highly processed cereals and breads.
• Take smaller portions of food.
• To increase amounts of fiber, modify recipes to decrease the amount of fat, sugar and salt. It is recommended the average American consume 14 milligrams of fiber for each 1000 calories.
• Use more fresh fruits and vegetables in planning meals and snacks.

Your plan depends on your current eating patterns, health status, and potential risk for health problems linked to your diet. One of those actions may be to change some cooking methods and maintain moderation in lifestyle.

For more information on MyPyramid, contact your local University of Illinois Extension office or visit the USDA website at: http://www.mypyramid.gov.

What dietary changes can help lower blood pressure? Blood pressure is the pressure exerted by blood flow on artery walls. Blood pressure can change from minute to minute with changes in posture, exercise or sleep. However, according to the American Heart Association blood pressure should normally be less than 120/80 mmHg for an adult. Blood pressure that stays between 120-139/80-89 is considered pre-hypertension and above this level (140/90 mmHg or higher) is considered high (hypertension). Blood pressure is affected by multiple dietary factors. Many studies have shown that specific dietary changes can have powerful and beneficial affects on blood pressure.

A specific eating plan that may be prescribed to reduce high blood pressure is the "Dietary Approaches to Stop Hypertension" (DASH) diet. The DASH diet is rich in fruits, vegetables, and low fat dairy foods, and low in saturated and total fat. It also is low in cholesterol, high in dietary fiber, potassium, calcium, and magnesium, and moderately high in protein. This diet has been proven to lower blood pressure and prevent hypertension in some individuals. The DASH diet suggests:

• 8 daily servings from the grains and grain products group (Whole wheat products are encouraged.)
• 4-5 daily servings from the vegetable group.
• 4-5 daily servings from the fruit group.
• 2-3 daily servings of low fat or non-fat dairy products.
• 2 or less daily servings from the meat, poultry, and fish group.
• 4-5 servings of nuts, seeds, or legumes every week.

U of I Study: When Children Are Upset, Mothers and Fathers Make a Difference

When a young child experiences negative emotions–anger, anxiety, or distress–can his parents respond in a way that will foster the child's emotional development?

A new University of Illinois study in the September/October issue of Child Development suggests that young children benefit when mothers and fathers differ in their reactions to their child's negative emotions.

"When a young child is angry, sad, or frustrated, the best scenario seems to be if one parent comforts and problem-solves with the child while the other parent hangs back a bit and gives the child space to process what he's feeling," said Nancy McElwain, a U of I assistant professor of human development.

When that happens, the child is more likely to gain experience in understanding and controlling his emotions. He may also benefit from seeing different types of reactions, realize that there are different ways of looking at things, and thus develop more complex thinking about and understanding of emotions, she said.

"We're hypothesizing that if both parents rush in to help the child, the child doesn't have a chance to experience negative feelings and learn how to manage them" she said.

The researcher emphasized that "hanging back" isn't the same as punishing a child for being upset or minimizing those feelings. The second parent should also be supportive, but quietly so, she said.

McElwain and her colleagues conducted two studies. In Study 1, 55 kindergarten students were interviewed to assess their understanding of situations in which they might have both positive and negative emotions. The researchers also asked the children to predict how others might feel when their expectations are not met–for example, if they believed there were cookies in a jar but then found the jar was empty.

In Study 2, 49 preschoolers were observed during play sessions with a close friend. In one session, there were many toys to play with, and the children were left to play either together or alone. In the other session, there was one novel toy that the children had to share. From these observations, the researchers assessed levels of child-friend play and conflict.

Finally, in both studies, mothers and fathers independently completed a questionnaire about how they would respond to their child's negative emotions. Parents who reported supportive reactions indicated that they would frequently comfort their upset child and help their child solve the problem that had caused the negative emotion.

Across the two studies, the research showed that children exhibited higher emotional understanding and less conflict with friends when one parent reported high support while the other parent reported low support. In most situations, children fared similarly regardless of which parent took on which role.

But, in some cases, children had better outcomes when fathers, in particular, reported high support and mothers reported low support. "Emotionally supportive fathers may ask more questions about the causes or consequences of their child's distress, resulting in the children having a more complex understanding of their feelings," she said.

She also speculated that because mothers are generally high in support, a low-supporting mother may be more supportive than she appears.

And, in Study 2, the findings only held for boys. "Because boys engage in more forceful and aggressive strategies during conflict, support from parents may be more important for boys. Or it could be that boys are often socialized to hide or discount their negative emotions, so when they receive support, perhaps they're better able to benefit from it," she said.

Of the study's findings, McElwain said, "They're somewhat counterintuitive. You'd think the more support a child receives when she's upset, the better off she'd be. But the study shows that sometimes less is more."

She encourages couples to think about how they respond to a young child's anger, anxiety, or frustration as a parental unit, not as individuals. That's particularly important if a child has many negative episodes, she said.

"When you react to a negative emotion, I'd suggest that one parent step back a bit and let the other parent handle it," she said.

As children become involved in school, sports are a great way to develop not only physical skills, but also social and emotional skills. Positive parent involvement and role modeling in youth sports benefit children in many ways; while negative involvement has the opposite effect.

University of Illinois Extension has produced a "Connecting With Kids" fact sheet for parents of school aged children titled "Positive Sports Parenting." This fact sheet focuses on ways parents can display positive involvement and support; benefits of being involved; recognition of what is best for your child family and the commitment involved; the influence of parents' expectations; and warning signs for a parent's inappropriate behavior.

If you are interested in receiving this free "Connecting With Kids" fact sheet, please send your name, address and phone number to the Macon County Extension Office, 2535 Millikin Parkway, Decatur, IL 62526. You may also call 217/877-6042.

University of Illinois Extension provides equal opportunities in programs and employment. Extension programs and materials are research based and strive to meet the needs of people locally.

Cleaning the Water Garden Pond

When debris starts to accumulate in the bottom of your pond, it is time for it to be cleaned. One should clean the pond at least once a year for a medium size pond, maybe two to three times for a small pond, and every two or three years for a large one. If cleaning is needed more often, then professional help may be needed to change this requirement or the pond is located in a poor location. Remember, cleaning should be done on a cool day so the stress on the fish will be reduced. Begin by draining the pond. This can be done by pumping the water out or by bailing the water out with a bucket.

Remove half of the water; this will make it easier to catch the fish. Net them and place them in a clean 30-gallon trash can or similar container. Fill that container with pond water before placing the fish in the container. The fish should not be fed while in the container and a cover should be used to keep the fish from jumping out. If the pond cleaning is going to take more than an hour, then an aerator should be placed in the container to ensure there is plenty of oxygen.

Next continue to remove more water but stop before you get to the muck on the bottom. Remove the plants and place them in a bucket or wrap them in wet cloths to keep them moist.

Now, carefully remove the debris from the bottom and place it on a flower bed or compost pile. You ask, "Why?" The debris is messy and you will want to place it in a suitable location. Now you can clean the liner with a soft brush and some clean water. Be careful not to damage the liner while cleaning it. After hosing down the sides and bottom, remove the dirty water and you are ready to fill again. You will have to treat the water for chlorine to protect the fish. Check the temperature and slowly acclimate the fish back into the water by placing them in a plastic bag.

After the fish are safely in the water the plants can be replaced back in their location. Be sure to note if they need repotting or some other attention.

The pond is back to normal and ready for some enjoyment. Yes, this will take some extra effort but the fish and the plants will do much better. You will also be prouder of the look and want to show off your water garden.

Crisp fall air is a sign that it's time to plant spring-flowering bulbs such as tulips and daffodils. The procedure is so simple and quick that you'll have time to spare for football games, fall foliage tours and end-of-season backyard barbecues.

When? The best time to get bulbs into the ground is when soil temperatures fall below 60 F, but do so at least three or four weeks before the ground starts freezing.

Where? Bulbs can be planted in beds, in rock gardens, in ground covers or under trees and shrubs. Consider planting bulbs in clumps of at least 12 to 20 at the minimum. Avoid straight lines for the more natural look.

How? If you're planting tulips, daffodils or other large bulbs, the bed must be 8 inches from ground level to bulb base and wide enough to accommodate at least 12 or more bulbs spaced 4 to 6 inches apart. Some gardeners will plant bulbs closer, but it's important that the 8-inch depth be maintained.

Smaller bulbs, such as crocuses and muscari, require a bed that's 5 inches deep with bulbs spaced 3 inches apart.

Bulb augers attached to a electric drill make planting go much faster. Use a corded drill, and make sure the soil is moist before drilling the bulb holes.

If your soil is mostly clay, mix in an organic material such as peat moss or compost in amounts up to 50 percent in volume. If your soil is mostly sand, add peat moss or compost in the same amount to increase water and nutrient holding capacity.

Fertilize using a sulfur-coated, slow-release complete fertilizer applied to the rooting area at the rate of one rounded tablespoon per square foot at fall planting time.

Another alternative is to use an application of 8-8-8 (one level tablespoon) or 10-10-10 (one rounded teaspoon) fertilizer per square foot in the fall.

Place the bulbs tips pointing up. Cover with soil and water.

Cover the planted area with a 3-inch layer of mulch. Wood chips, peat moss or bark are good choices because they don't mat and prevent water and nutrients from soaking into the soil. Keep the soil most, particularly during dry spells.

If you experience chipmunk or squirrel digging, consider covering the ground with pieces of chicken wire before applying the mulch.

Storing leftovers are a tasty Thanksgiving tradition in many homes. Tradition can create food safety concerns if leftovers are not handled properly.

When storing leftovers, the following procedures are recommended from the United States Department of Agriculture's food Safety Inspection Service (FSIS):

• Refrigerate leftover turkey, stuffing and gravy within two hours if left at room temperature; within one hour in temperatures above 90 F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey and stuffing within three to four days and gravy within one to two days or freeze these foods.
• Use frozen leftovers within two to six months for best quality.

Cooked turkey may be eaten cold or reheated.

To reheat turkey in the oven, set the oven temperature no lower than 325 F. Reheat thoroughly to a temperature of 165 F. Use a food thermometer to check the internal temperature.

To reheat in the microwave oven, cover the food and rotate for even heating. Allow for standing time also. Check the internal temperature with a food thermometer to make sure it reaches 165F. Check your microwave oven owner's manual for recommended times and power levels.

For additional food safety information (in English and Spanish) about meat, poultry or egg products, call the toll-free USDA Meat and Poultry Hotline at 1-800-535-4555 (Mon.-Fri., 10 a.m. to 4 p.m., Eastern Time) or visit the website at: http://www.fsis.usda.gov.

University of Illinois Extension features turkey information (in English and Spanish), including recipes at: http://www.urbanext.uiuc.edu/turkey.

Turkey Pie

1-1/2 cups chopped cooked turkey
1/4 cup diced celery
2 tablespoons minced onion
3/4 cup cooked carrots
1-1/2 cups canned or cooked peas
1-1/2 cups turkey gravy
1 cup seasoned mashed potatoes

Place turkey in bottom or deep pie pan or shallow baking dish. Mix together the celery, onions, carrots and peas; put on top of turkey. Pour gravy on top of vegetables. Spoon mashed potatoes around edge of dish. Bake at 425 F for 20 minutes or until hot all the way through. Serves 4.

Nutrient Analysis Per Serving: 245 calories, 21 grams protein, 26 grams carbohydrates, 6 grams fat, 4 grams dietary fiber, 53 milligrams cholesterol, 683 milligrams sodium. Exchanges: 2 meat, 1-1/2 bread/starch, 1/2 vegetable, 1 fat.

The electric roaster oven serves as an extra oven to cook the turkey or roast. The cooking time and oven temperature setting are usually the same as conventional cooking. Always check the roaster's use and care manual for manufacturer's recommended temperature setting and temperature.

Before cooking, U.S. Department of Agriculture (USDA) recommends preheating the electric roaster oven to at least 325 degrees F. Place the turkey on the roaster oven's rack or other meat rack so the juices will collect in the bottom of the oven liner. Leave the lid on throughout cooking, removing it as little as possible to avoid slowing the cooking process.

Cooking bags can be used in the roaster oven as long as the bag doesn't touch the sides, bottom or lid. Follow directions given by the cooking bag manufacturer, and use a meat thermometer to be sure the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast reaches the safe minimum internal temperature of 165 F.

DO NOT use brown paper bags for cooking, cautions USDA. They are not sanitary, may cause a fire and may emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven. Plus–the ink, glue and recycled materials in paper bags can give-off toxic fumes when they are exposed to heat. Instead, use commercial oven cooking bags found in your local grocery store.

For more information on cooking turkey, call the USDA Meat and Poultry Hotline at 1-888-674-6854 (1-888-MPHotline), Mon.-Fri., 10 a.m. to 4 p.m., Eastern Time.

Turkeys are extremely curious creatures by nature. Groups of domesticated turkeys have been seen standing in the rain with their beaks pointed straight up toward the sky. What are they doing? According to poultry research at the University of Illinois, it is unclear. Some turkey experts speculate that these birds are curiously looking at raindrops falling from the sky. Or could they be attempting to get a drink of water? We are still not sure! An old wives tale suggests that turkeys have been known to actually drown in this position. While this has not be substantiated at the University of Illinois, we do know that without guidance, some domestic turkeys do not know enough to come in out of the rain. If they are young and still covered with down instead of their true feathers, they are much more likely to suffer from exposure than from drowning. Not having enough sense to come in out of the rain may be an understatement in this situation.

Tired of bologna sandwiches and leftover casseroles in your lunch box? If so, we suggest a new twist on carried lunches that are easy to prepare and healthy too!

Some suggestions from the University of Illinois Extension include the following cold foods:

• Plain low-fat yogurt and fruit. This adds calcium to the diet and includes good fiber from fruit.
• Raw vegetable salads with strips of lean, cooked meat or poultry are a tasty option. Fresh garden vegetables are a special treat.
• Fresh fruits and cheese add nutrients and are popular with all ages.
• Brown rice salad with cubes of roast or stewed chicken without skin is a low-fat option.
• Tuna fish salad made with water-packed tuna and low-fat salad dressing is a good way to lower fat intake.
• Vegetables marinated in light Italian or herb salad dressing, with a few cubes of Swiss cheese on the side, make a nice blend of flavors.
• Cold, cooked, pasta salad with pieces of raw or cooked vegetables is a filling main dish that can be lower in calories.

Remember to use Insulated containers to retain the proper cold temperature when packing cold foods in a carried lunch.

Brown Bag Chef's Salad

1/3 cup lettuce, torn into pieces
1/3 cup spinach, torn into pieces
1/4 cup kidney beans, cooked, drained
2 tablespoons shredded carrots
2 green pepper rings
2 sliced radishes
2 broccoli florets
2 tomato wedges
1/2 ounce Swiss cheese strips (about 2 tablespoons)
1/4 cup cooked chicken, cut in strips
1-1/2 tablespoons light (low-calorie)

Italian dressing

Toss spinach and lettuce pieces together in serving container. Mix remaining vegetables and place on greens. Top with cheese and chicken strips, cover tightly. Chill. Keep dressing in separate container to add just before eating.

Yield: 1 serving Nutrient content per Serving: 299 calories, 12 grams fat, 28 grams protein, 20 grams carbohydrate 62 milligrams cholesterol, 463 milligrams sodium.

Exchanges: 1 bread, 3 meat, 1-1/2 vegetables, 2 fruit

Potatoes are very versatile and a popular vegetable. They can be served several different ways for breakfast, lunch, dinner and for a snack. Many are using the baked potato as the main ingredient in their meal, adding steamed broccoli and cheese or chili for toppings.

When buying potatoes, select fairly clean, firm and smooth potatoes. Avoid potatoes that are wrinkled or have wilted skins, soft dark areas, cut surfaces or have a green appearance.

You should store potatoes in a cool, dark, dry area. The storage area should be well-ventilated. The best storage temperature if 45-50°F. At this temperature, potatoes should keep several weeks. They don't keep as long at room temperature. Warm storage temperatures encourage sprouting and shriveling. Also, if potatoes are exposed to light too long, they may begin to turn green, and many recommend they not be used. Don't store potatoes under the sink, as they may attract insects and rodents.

Don't store fresh potatoes in the refrigerator. The starch can turn to sugar which makes them taste sweet and can cause them to darken when cooked.

The following recipe from University of Illinois Extension is a healthy way to serve potatoes. All family members will enjoy this quick and easy dish to prepare.

Healthy Oven Fried Potatoes

6-8 potatoes–3-4-1/2 inches each (may use combination of sweet, gold, white, red potatoes)
3 tablespoons oil
Salt or salt free herb blend

Scrub, and rinse potatoes well to remove dirt; but do not peel. Slice potatoes into 1/4 inch thick pieces. Sprinkle potatoes with oil, and stir well to coat. Place potatoes on a lightly greased baking dish or cookie sheet. Top with salt or favorite blend of herbs. Bake at 375°F for 50 minutes. Makes 6 servings.

Nutrient Analysis per serving (using herbs rather than salt): 184 calories, 3 grams protein, 32 grams carbohydrates, 4 grams fiber, 5 grams fat, 0 cholesterol, 32 milligrams calcium, 667 milligrams potassium, 42 milligrams sodium. Exchanges: 2 starch, 1 fat.

Fresh pears are great for fall eating, especially if you appreciate a healthy sack or meal accompaniment. Pears can be found in most markets or grocery stores.

When shopping for fresh pears, three varieties–Bosc, Comice and Anjou–are often found. Cost per pound varies from 99 cents to !.99 in the market.

Pears are easy to store and don't require refrigeration unless they are ripe. When they yield to gentle pressure, pears should be refrigerated.

This is a fruit that is convenient to use. You can eat pears with or without the peel. . . but eating with the peel is recommended to add extra fiber.

Nutrient-wise, one unpeeled medium pear has 103 calories and 5-1/2 grams of fiber. Like most fresh fruit, pears are low in sodium and fat–great news for those wanting a healthy snack.

Two recipes are given using pears–a broiled pear and cheese sandwich and a poached pear side dish that can also be served as dessert. The broiled sandwich from U.S.D.A. is meatless but I like to add a slice of ham to make it a main dish.

The poached pear recipe from a pear growers' association has been altered to lighten the calories and carbohydrates. Note the cranberry juice cocktail is a light sugar product, and sugar substitute has been used for part of the 1/4 cup of sugar recommended in the original recipe.

Poaching fresh pears in cranberry juice is not only delicious, it's an attractive dish with great color. This dish will be especially pretty at holiday time, but can be served when tailgating this fall.

Broiled Pear and Swiss Cheese Sandwich

6 slices low-calorie whole wheat bread
6 slices 2% Swiss cheese
2 medium pears, pared, cored, sliced
1 tablespoon sugar
1/2 teaspoon cinnamon

Toast bread. Place cheese slices on each piece of toast. Arrange sliced pears on cheese. Mix sugar and cinnamon, sprinkle on pears. Broil about 5 to 7 minutes or until lightly browned. Serve hot. Makes 6 servings.

Nutrient Analysis per serving: 144 calories, 9 grams protein, 21 grams carbohydrates, 5 grams fat, 10 milligrams cholesterol, 220 milligrams calcium, 90 milligrams potassium, 111 milligrams sodium. Exchanges: 1/2 fruit, 1 meat, 1/2 starch, 1/2 fat.

Cranberry Brunch Pears

1 fresh Anjou, Bosc, or Comice pears
2 cups light cranberry juice cocktail
2 tablespoons sugar
2 tablespoons Splenda®
1/4 cup raisins
1 cup mandarin oranges

Halve and core pears. Poach in cranberry juice, sugar and sugar substitute until tender–about 15 to 20 minutes. Add raisins, and remove from heat. When raisins are plumper, add mandarin oranges. Chill well in refrigerator till ready to serve. Makes 6 servings.

Nutrient analysis per serving: 121 calories, 1 gram protein, 32 grams carbohydrates, 4 grams fiber, trace of fat, 0 cholesterol, 236 milligrams potassium, 6 milligrams sodium. Exchanges: 2 fruit.

Fiber is a food component that comes from plants. Animal foods like meat, milk eggs, and cheese do not contain any fiber. Foods that do contain fiber include:

• Whole grain breads, cereals, pasta, and rice
• Fruits
• Vegetables
• Beans
• Nuts
• Some soy products

It is important that everyone consume foods rich in fiber, but for people with diabetes or high cholesterol, fiber can be an added benefit. Studies have shown that 25-35 grams of fiber daily can reduce your risk of having a heart attack by as much as 40 percent. Diets high in fiber can also reduce LDL cholesterol levels, and may even lower blood pressure. Some research has even shown that higher fiber diets can help lower high blood glucose levels.

Tips for Increasing Fiber Intake

• Eat foods like whole grain breads and cereals, oatmeal, nuts, dry beans, peas, lentils, fruits, and vegetables often. Try to have one or two of these foods at each meal.
• Choose products labeled as a "good" or "excellent source of fiber". These labels will be on the front of food packages.
• Remember to eat five servings of fruits or vegetables each day.

Sample Menu for Increasing Fiber Intake

Breakfast

1 cup oatmeal
6 ounces skim milk
1/2 grapefruit

Lunch

1 sandwich (2 ounces of meat on 2 slices of whole wheat bread)
1/2 cup coleslaw
1 banana

Dinner

3 ounce chicken breast
1/3 cup brown rice
1/2 cup green peas
1 medium apple
1 cup shredded lettuce with 1 tablespoon low-fat dressing
8 ounces skim milk

Ornamental gourds add color and interest to fall arrangements and decorations. Children as well as adults take great interest in these odd plants. Gourds, members of the Cucurbitaceae family, come in bell, orange, egg, pear and apple shapes. They may be smooth, warty, colored, plain, striped or ridged in pattern.

The key to keeping gourds is in harvesting. The first fruit will mature in late summer. A shriveling and browning of the stem is evidence that the gourd is mature.

Do not test the shell with your fingernail. This will dent or bruise the shell, making an excellent entry for bacteria and insects, which can damage the fruit.

Use sharp shears or a knife when harvesting gourds and leave a few inches of the stem attached to avoid bruising fruit. This stem may drop off as the gourd dries; but if it remains intact, it may enhance the decorative effect.

Wash the gourds in warm, soapy water, and rinse them in a mixture of water and household disinfectant. This removes any soil and soil-borne bacteria clinging to the shell. Dry each gourd with a soft cloth or towel to avoid bruising or scratching the skin.

Dry the gourds in two steps. First, to remove surface moisture, spread the gourds out on several layers of newspapers in a warm, dry place. Space the gourds so they don't touch. This allows air to circulate for faster drying. Turn the fruits daily, and replace any dampened newspaper with fresh, dry paper.

It should take the gourds about one week to dry.

During the surface drying, the shell hardens and the surface color sets. Discard any fruit that shrivels or develops soft spots.

For the final drying, wipe the remaining gourds with household disinfectant. Spread them out on newspapers in a warm, dark, dry place for three to four weeks. An attic, warm basement or closet is ideal for this final drying period. Heat encourages drying and helps prevent disease development. Darkness prevents fading of the color.

You can display gourds in their natural state or use a paste wax or shellac to give gourds a hard, glossy finish.

Once gourds have been prepared, you can create designs on the surface of the gourd. Faces, flowers or other patterns can be penciled onto the surface of the gourd. Then cut the design with a sharp carving tool, or burn into the surface with an electric carver or needle. When the design is complete, wax the cut surfaces with transparent furniture wax. This helps to preserve the gourd. Rewax the surface every few months.

Fresh flowers, such as chrysanthemums, are also ideal to use in small tubes of water that can be concealed among the gourds to keep the flowers fresh. Evergreens, ivy or autumn leaves can also be used in the water tubes.

Bittersweet, dried berries, seed pods or fresh fruit also are interesting when arranged with gourds.

Your display will be more stable if you attach the gourds to the container, or to each other, with small pieces of floral clay.

Your imagination is the limit when decorating your home for fall.

Fall in Illinois is signaled by the apples ripening throughout the state. Peak harvest for apples is August through October. This is a good time to stock up on this popular fruit.

Apples are good for you too! Apples provide you with respectable amounts of soluble and insoluble fiber, some vitamin C and beta carotene (if you eat the peel), and potassium.

An average apple has only 80 calories and is 85 percent water. They have almost no sodium. This fruit is fibrous and juicy–a delicious, locally grown treat to enjoy this fall.

Choose apples that feel firm and are free of blemishes. Select apples that are free of bruises, rotten spots and brown cores. However, in some areas, lower quality apples are sold at bargain rates. To make sure you have a real bargain stop, look and consider how you will use the fruit.

Bruises and skin breaks mean waste, and apples damaged this way are food safety risks for raw home uses. The best use for them are in cooked products such as jelly, apple butter or applesauce. For more information on apple jelly or butter, visit the National Center for Home Food Preservation, sponsored by U.S. Department of Agriculture at: www.homefoodpreservation.com.

When we talk about helping our college students adjust to school by using a T-shirt theme, such as "I Used to Have a Handle on Life, but it Broke!" Another could say, "Cheer up! The Worst is Yet to Come!"

We think "How true" when it comes to working out all the details! Touring campus, getting applications sent in, filling out FASFA forms, accepting an offer, finding a dorm or apartment, and making the (endless) list of things to take is the easy part. By the time move-in day comes, all the packing and carting things around make you feel like your student couldn't possibly have forgotten anything at home. But, sometimes what they can't take with them is what they miss the most. . .the sounds and smells of home, a bathroom to themselves, a pet to cuddle and play with, the everyday antics of younger brothers and sisters, old friends, and the security of knowing their way around.

As excited as they are to leave, about 70% of new students will experience homesickness during the first few days or weeks of school (or perhaps later in the year if it doesn't happen right away). As I said last time, most will eventually adjust and enjoy their new found freedom. Our lives as parents will settle into a new routine, too. But it doesn't always go so smoothly for some. 5% to 15% of students have more serious symptoms that may require intervention.

Research on homesickness published in the January 2007 issue of PEDIATRICS says that homesickness usually starts several weeks before leaving home when students anticipate upcoming changes. "The belief that homesickness will be strong, coupled with negative first impressions and low expectations for a new environment, is a powerful predictor of homesickness," says researchers Christopher A. Thurber, PhD, Edward Walton, MD and the Council on School Health. "In some ways, expectations of intense homesickness and negative experiences become self-fulfilling prophecies. In a study of college freshmen, perceived absence of social support was a strong predictor of homesickness."

In other words, students who expect adjusting to new living quarters, making new friends, and college academics will be difficult while focusing on missing family members and friends are essentially wearing an invisible T-shirt that reads, "No sense in being pessimistic. It wouldn't work anyway!"

They may also be irritable, short-tempered, argumentative, and uncooperative–or the opposite–silly, playful, and showing no interest in attending classes.

When your son or daughter's behavior affects their day-to-day life to such a degree that he/she is having stomach pains, head aches, difficulty eating, sleeping, or getting through the day, and he or she is generally keeping to him or herself–or the opposite–"parties hardy" or sleeps as often as possible–then it is time to be concerned and get them help.

"Any change, even a change for the better, is always accompanied by drawbacks and discomforts," says author, Arnold Bennett. So, what can we do to help our student adjust?

• Tell them, "Almost everyone misses something about home when they are away. Homesickness is normal. It just means you enjoy many things about living at home."
• Involve them as much as possible in the decision to leave home, where they'll live, and when and how you'll regularly be in contact. Weekly emails or scheduled phone calls are especially helpful to freshmen.
• Avoid non-helpful comments such as, "I sure hope the food there is decent," "I hope you'll be okay," or "have a wonderful time. I hope I remember to feed your dog," says Dr. Thurber and Dr. Walton. "Giving children something to worry about will increase the likelihood of their having preoccupying thoughts of home."
• Help your student focus on what he/she is gaining. Express enthusiasm and optimism about college. Encourage them to get involved in activities/social groups that follow their own passions. Guide rather than pressure.
• Develop their coping skills by allowing for mistakes–otherwise known as "life experiences." Accept your student's ability to make decisions, even when you suspect he/she may be wrong.
• Encourage their talking with a friend, a room mate, the RA, or a campus counselor to find the support they need instead of rushing in as savior to meet their every challenge.
• Plan ahead for holidays, visits home, etc. Help them keep some perspective on the duration of the separation. In some cases, it's too much and your student will need to return home. Help them to work their feelings out. Encourage them to return another semester when they are more ready for the college experience.

Also, help yourself by acknowledging your feelings rather than keeping them inside. Share your personal worries with another trustworthy adult (out of your student's ear shot) to support your own emotions. By sharing what you're going through with others who have "been there", you'll find even more ways to adjust and "be there" for your student(s) when they need you.