At Home With House Hunt

In This Issue

· Holiday Festivities the World Over

· Decorating Better and Clean Less

· Having a Home Office in the 21st Century

· The Nightmare before Christmas: Selling Your Home This Holiday Season

· Seasonal Suggestion

·Past Issues: November, October, September, August,

Monthly Quote

“Let us love winter, for it is the spring of genius.”

Pietro Aretino, Italian writer, (1492 – 1556)

Tip Of The Month

Looking to get rid of that old sofa or some old socks? Most of us might simply toss those socks in the garbage can or take the sofa to the dump. There is a better way, however, and it doesn’t involve adding to our already bursting landfills. Deron Beal of Tucson, Arizona, runs a non-profit that works to match free-to-good-home unwanted items to new owners, thereby decreasing the junk people put in landfills. www.Freecycle.org is a site where people list items they want to get rid of, local chapters filter listings on the site and members e-mail each other to set up pick-ups. If you’re thinking, “No one would want this!” you may be wrong: Freecycle.org has given away everything from hole-filled socks to a pile of dirt!

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Seasonal Suggestion

For many people, the most taxing part of the holiday season is putting together a feast for everyone to enjoy. If you are cooking a turkey for your holiday celebration, take note of these simple turkey tips to make your life easier.

Thawing. The easiest and safest way to thaw a turkey is to place the wrapped, frozen bird on a tray in the refrigerator. A turkey should never be thawed at room temperature. Not counting the day you are roasting it, plan for about 24 hours for each five pounds of the turkey. For instance, a 15-pound turkey should be thawed for about three days before the day of the big dinner.

Stuffing and Cooking. Keep in mind that it is unsafe to stuff a turkey ahead of time. Instead, stuff the turkey immediately before roasting it. The turkey should reach a temperature of 180 degrees Fahrenheit, and the stuffing inside the body cavity should reach a temperature of 165 degrees Fahrenheit. It is unsafe to stuff a turkey if you are not able to use a meat thermometer to check the turkey’s temperature.

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