This email is in regards to the USDA Rural Housing Program. Here are some of the highlights of this useful mortgage.
These are just some of the Highlights of the program. Talk to your local Loan officer for details. It is a great tool for 1st time buyers. With all the steals out there this is just one more reason to buy now!!!
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Worn hardwood floors |
| Hardwood is one of the most beautiful floorings you can have, and the one that contributes most to a home's value. Unfortunately, time and traffic takes it toll. If you have floors where some of the finish is worn completely through, the only choice you have is to completely sand and re-finish the floors. Usually, this kind of a job should be left to professionals. However if your floor has lost some of its luster, but is not worn down to the bare wood, there are less expensive alternatives (and less dusty, too). Many quality home improvement centers carry a multi-step process on chemically sanding and then refinishing that can look and wear almost as well as those done by professionals. One of the keys to this or many projects like it is to read and understand the instructions thoroughly and take the needed time without rushing to get the job done right. |
The USDA has issued new guidelines for roasting whole turkeys. These changes were based on a study conducted by the University of Georgia, which showed that the existing USDA cooking times were longer than needed to assure safety and doneness. The data supported reductions of 15 minutes to one hour, depending on the size of the bird.
The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer.
It appears that "timing's NOT everything." Recommended cooking techniques must also be followed. A meat thermometer should be used to check the internal temperature of the bird in several places for safety's sake and to prevent overcooking.
Many variables can affect the roasting time of the whole bird:
A partially frozen bird requires longer cooking.
Dark roasting pans cook faster than shiny metals.
The depth and size of the pan can reduce heat circulation to all areas of the bird.
The use of a foil tent for the entire time can slow cooking.
Use of the roasting pan's lid speeds cooking.
An oven cooking bag can accelerate cooking time.
A stuffed bird takes longer to cook.
The oven may heat food unevenly.
Calibration of the oven's thermostat may be inaccurate.
The rack position can have an affect on even cooking and heat circulation.
A turkey or its pan may be too large for the oven, thus blocking heat circulation.
The meat thermometer must be placed properly in the thigh joint.
All these factors must be considered when roasting a turkey or any meat product. They can lengthen or shorten the total cooking time. Safe cooking relies on a combination of factors and the use of a meat thermometer.
The roasting methods or techniques used in the University of Georgia study to determine the new approximate cooking times did show that turkeys were cooking faster. The new times are based on cooking turkeys according to the following recommendations.
1. Set the oven temperature no lower than 325 degrees F. Pre-heating is not necessary.
2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 40 degrees F or below.
3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Optional steps:
Tuck wing tips back under shoulders of bird (called "akimbo").
Add 1/2 cup water to the bottom of the pan.
In the beginning, a tent of aluminum foil may be place loosely over the breast of the turkey for the first 1 to 1-1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
As part of the study, some birds were tented with foil for the entire cooking time; this increased the cooking time required.
4. This year, the USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market: regular, oven-proof; instant read and digital; pop-up timers; and microwave-safe thermometers.
Make sure the thermometer you buy or use is designed for meat and poultry. At the beginning or toward the end of the roasting time an oven-proof thermometer may be placed in the thigh joint of the turkey to check the internal temperature at intervals during the cooking time. Or an instant-read may be used periodically to check the internal temperature during cooking.
After each use, wash the stem section of the thermometer thoroughly in hot, soapy water.
If your turkey has a "pop-up" temperature indicator, it is also recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wine, and the thickest part of the breast with a meat thermometer.
The temperature must reach a minimum of 165 degrees F. in the thigh before removing from the oven. The center of the stuffing should reach 165 degrees F. after stand time.
5. Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it's loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.
6. Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 15 to 20 minutes, so the meat can firm up and hold the juices, making it easier to carve.
The new roasting times are based on the recommendations above and on a 325 degree F. oven temperature. These times are approximate and should always be used in conjunction with a properly placed meat thermometer.
UNSTUFFED TURKEY
4 to 8 pounds.............1-1/2 to 3-1/4 hours
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
STUFFED TURKEY
8 to 12 pounds................3 to 3-1/2 hours
12 to 14 pounds...............3-1/2 to 4 hours
14 to 18 pounds...............4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-3/4 hours
20 to 24 pounds...............4-3/4 to 5-1/4 hours
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The following cooking times can be used as a guideline for an unstuffed turkey roasted in an oven bag in a 350 degree F. conventional oven. NOTE: An additional 30 minutes or more may be required for a stuffed turkey. Remember - the only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.
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1. Short sale dept receives completed package with photos
2. Short sale dept orders Authorization to release information and title work, takes 3 to 5 days.
3. Receive a reasonable offer from a prospective buyer
4. submit package to bank, 3- 5 days.
5.Wait for a BPO appointment from the Bank, 2 weeks to 2 months.
6. After receiving BPO, negotiations with the bank 2 weeks to 2 months (depending on the bank.)
7. Closing
****This is just a basic Guideline for the Process of the short sale. Every situation is different and all time frames are subject to cooperation of all parties involved. Please do not consider this a quick easy way to get a deal. Unless you have lots of time & Cash you may find this transaction nerve racking. Consult a professional before attempting to get involved in this type of distressed transaction.
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Preparing Shrubs For Winter |
| Because of the brutal and drying nature of winter's crisp winds, plants can lose moisture faster that the root system can replace it. Winter's forces can injure plants in other ways as well. Therefore, it's a good idea to help your plants protect themselves from winter's harsh elements so they can emerge from the winter ready to grow and prosper in the spring. Mulching deeply is the first and most important step in making sure plants get enough moisture during the winter months. About three to four inches is recommended. Some plants, depending on their variety and exposure to the elements, need to be shielded by installing a wind block, or by wrapping the plants in burlap. When in doubt, err on the side of caution. It's difficult to injure a plant by wrapping it, but the wrapping can do much to carry it through winter. Your local independent lawn and garden center can advise you as to the degree of protection and how to install it |
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