Here are four questions to ask when considering a nursing home:

1. Has the senior been assessed recently? If a nursing home is being considered as the next step from a hospitalization, this probably has already been done. However, if a senior is considering a move from home or another facility, a more formal assessment by a medical team can help clarify the senior’s needs and see if other housing options may be a possibility.

2. Can the senior’s needs be met safely in other housing situations? The risk of falls may be too great, or the senior’s medical needs may no longer be able to be met at home or in another facility. If the senior needs 24-hour supervision or is in danger of wandering off or forgetting about a hot stove, for example, a skilled nursing facility may be the best option. If the senior’s needs are solely custodial, though, an assisted living facility may be a better fit.

1. Can the primary caregiver meet the senior’s needs? Caregivers are often juggling the needs of work, other family, and their own health. It’s not possible for one person to be awake and responsive 24 hours a day. Sometimes other family members can help fill in the gap. Day programs, home care services, and respite care, where a senior temporarily stays in a nursing home, may also provide the support a caregiver needs. However, there may come a point where medical needs become too great and home care services are unable to bridge the gap or become too expensive.

1. Would the need for a nursing home be temporary or permanent? Sometimes, a temporary situation may be covered through home care, or family members might be able to rotate care on a short-term basis. However, if the level of care is expected to be permanent, this may be too expensive, or coverage might not be enough.

These are decisions that require careful thought and planning. Take the time to review all your options. There are Federal plans in the state of California to cover skilled care costs. Speak with a professional and learn all the options available to you and your family in this difficult time.

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John: Stacey asked me for my Facebook password. I’ll give it to her when I get home tonight.

Kyle: Are you serious? You’re opening a can of worms.

John: Oh c’mon. Can of worms…aren’t you being too dramatic?

Kyle: Dramatic, no. Cautious, yes. Besides, John, I know you too well. I look at your Facebook page and you’ve got hundreds of friends, and there are messages from some women that make me flinch. I know you’re not being unfaithful, but you’re great at flirting. The women are taken in by your charms, online and offline.

John: Nothing to worry about. I’m not doing anything to wreck my marriage. Come on Kyle, aren’t you hallucinating, just a little?

Kyle: No, I’m not. If I were Stacey, your Facebook account would worry me and give me sleepless nights.

John: Stacey’s an intelligent woman, she never plays detective. She minds her own business.

Kyle: So why is she asking for your password?

John couldn’t answer. Maybe Kyle had a point. He’s had his Facebook page for four years now and she never asked for his password. Why is she asking for it now? Is there something she’s looking for? Has anyone told her anything?

Reviewing Facebook’s Policy

We’ll discuss the pros and cons of sharing your social media passwords with your significant other, but first, let’s set the stage by reviewing Facebook’s policy regarding privacy. Many of us sign up in social media sites without reading the terms and conditions of membership. (https://www.facebook.com/legal/terms)

If you read Facebook’s policy, the rules are clear and precise.

Under “Safety”, rule # 5 states:

You will not solicit login information or access an account belonging to someone else.

And then on the same page, under “Registration and Account Security” rule # 8 states:

You will not share your password (or in the case of developers, your secret key), let anyone else access your account, or do anything else that might jeopardise the security of your account.

There you are.  You can’t share passwords. Period.

The idea of sharing passwords, however, is an interesting discussion. We’ve witnessed how it wrecks friendships (hit “unfriend”) and spikes the divorce rate. While there is no conclusive evidence that social media activity is linked to divorce rates, there have been studies that point to a correlation, direct or not.

An article in Focus on the Family reports: “A recent survey of the American Academy of Matrimonial Lawyers revealed that Facebook has been a major factor in one out of five U. S. divorces. So it’s wise to take precautions.”

In another article, CNBC says: “…social media’s addictive qualities may create marital strife, promote an environment rife with opportunities for jealousy and may help facilitate extra-marital affairs.”

There are pros and cons of sharing passwords, but we think the cons outweigh the pros. Call us biased, but the reality is that social media have opened the floodgates to the excessive sharing of personal information.

This is why we must cling to – and protect – the remaining fibers of our personal life. We don’t have to be open books…we don’t have to share our social media accounts with our significant other.

Pros and Cons of Sharing Social Media Passwords

1. Pro: Trust and Honesty – your significant other feels good about the fact that you have nothing to hide. If you use your account sparingly and you don’t have an entire universe of friends, then this trust and honesty argument is sustainable. By sharing your password, you’re saying “what’s mine is yours” and you live happily ever after.

Con: Just as promises are made to be broken, relationships can turn sour. Sometimes, the relationship ends precisely because of too much social media activity. And sharing your password with your significant other is not a sure sign of trust and honesty. Remember, there are numerous social media and people have multiple social media accounts. Do they share their passwords to all of these accounts?

2. Pro: Convenience – knowing your significant other’s passwords can be a convenient arrangement. For example, if your in-laws post a reminder that the next golf tournament is next week and you forgot about it, you simply ask your significant other to RSVP. Another example: you and your better half had dinner at a fabulous restaurant. Instead of doing a double review, you ask your significant other to do it so your friends can check it out.

Con: While the examples above point to the convenience of shared passwords, it may not be a good idea to let your significant other post comments about how you feel at work. It would be inappropriate for your significant other to tweet, “my boyfriend thought his salary and performance review sucked.”

Or if you read a comment like “my boyfriend failed a breathalizer test the other day.”  This may seem like an innocent remark, but may be less innocent to office workers and to management. Convenience, therefore, can result in inappropriate comments being posted. Discretion is your priority, but your significant other may not think it is a priority.

3. Pro: Romantic and affectionate – oh, sure, sharing your social media account is an extension of your romantic self. You ever notice how new relationships foster sincere and candid conversations between two people in love?

Con: When the honeymoon’s over and the relationship becomes routine, what happens, especially when you begin to discover personality quirks in your significant other and you tweet about them?

As one writer so aptly put it, “There is something pure and romantic about the idea of sharing everything, and having no secrets from one another. But it’s romantic the same way that Romeo and Juliet is romantic, in a tragic, horrible, everyone-is-miserable-and-dies-at-the-end kind of way.”

4. Pro: Accountability. This means that because you know your boyfriend (or girlfriend) has access to your account, you’re more likely to be prudent. You think twice before posting a comment that may be misconstrued or misinterpreted by your significant other.

Con: “Digital entanglements” as one writer calls them, create risks. If a relationship turns sour, or a marriage ends in divorce court, password-sharing is easily viewed as a possible cause. It no longer is an issue between two people, because other people are potentially dragged into a messy situation. For example, if a colleague at work saw your significant other with another person in a highly inappropriate setting and then emails you about it, he does not know that your wife has access to your account. So the wife finds out that someone spilled the beans and can press defamation charges.

5. Exclusivity: By sharing passwords, couples let the word out that they are married. There is an implied “no trespassing” message. This keeps the flirts and stalkers at bay.

Con: The bold and the brazen believe it is an open playing field, and one’s marital status has nothing to do with the game of seduction. Even if your significant other tells you that your admirer’s emails are harmless and definitely unsolicited, would that put you at ease?

To conclude, tell us how many of your fights were a result of comments posted on social media because you’ve shared passwords?

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“But you said…” Elise’s voice cracked.

“I know what I said, Elise,” Jeff interrupted. “That was back then. Now my conscience is telling me that our affair has to end. My marriage needs fixing, and my relationship with you is not helping.” He looked at her directly. “I was lost, desperate for love and attention, and you happened to be there. But continuing our affair is not going to make me happy. For me, winning Sandra back is what will make me happy. I’m sorry.”

Jeff left $150.00 on the table to pay for dinner and put on his coat. He took both her hands and kissed her on the forehead. “You deserve someone who can be emotionally available for you, Elise. Please forget me and move on while I try to salvage what’s left of my marriage.”

Elise watched him hurry out of the restaurant. She had dreamed that she and Jeff would build a future together. He had told her when they started dating that he and his wife were leading separate lives, that the love was gone, and that there was no longer a connection. What made Jeff change his mind?

Elise was sure that Jeff’s marriage was on the rocks. She never once considered that a broken marriage could be fixed.

Or could it?

Are both spouses willing to fix their broken marriage?

There’s a much better chance if both spouses agree that the marriage needs mending. It takes two to tango, as the saying goes, so combining their mental and physical resources to save their union would make the process more manageable. If both husband and wife mutually want to fix what’s broken, that’s a good starting point.

But what if only one spouse wants to fix the marriage? What are the chances of putting the pieces back together?

The chances are slimmer.

A marriage counseling site in Toronto notes that after over 20 years of talking to couples, they’ve found that even if only one spouse is committed to fixing the marriage, it’s still possible to save the relationship. The spouse who seeks counseling learns to see themselves in a different light. Marriage counselors ask questions about the relationship that people may never have considered, helping them “see the light.”

Counselors say that when one spouse changes their thinking and behavior and is sincere in wanting to reconnect, the other spouse often reacts positively and gradually learns to appreciate the other’s efforts. The unwilling spouse may later consider attending couples counseling. Significant behavioral changes in one partner can prompt the other to take notice, paving the way for reconciliation.

For example, a wife wishes her husband would talk more after he comes home from work. She likes to discuss her day and the stress of dealing with a colleague. However, the husband seems disinterested, mumbling, “My day was okay, I guess, the usual,” before turning on the TV, effectively killing the conversation.

Over time, this lack of exchange can provoke feelings of uncertainty and suspicion that the marriage is doomed.

Now, let’s assume that only one spouse is willing to fix a broken marriage. Here are four questions that may help trigger memories of past behaviors—behaviors that led spouses to distance themselves from each other.

Is your marriage broken because of constant arguments over money?
You’ve heard comments like, “My wife (or husband) is a big spender.” Many men and women are appalled by undisciplined spending. One woman mentioned that her husband liked to go bar-hopping with friends, buying rounds for everyone. With a mortgage, children’s braces, summer camps, medical expenses for aging parents, and credit card payments, frivolous spending can seriously harm a marriage.

Suggestion: Meet with a financial planner for budgeting tips. Even in your 30s, you might want to discuss retirement and the pre-retirement income needed to maintain your lifestyle. Couples often rethink their spending when retirement planning is on the agenda; the financial figures can be eye-opening. Eliminating money conflicts can help fix a broken marriage.

Are harmless flirtations becoming a fly in the ointment?
Watching your spouse flirt with others can be irritating—no, it is irritating. No flirtation is truly harmless when it becomes habitual. Who wants to feel sidelined while the other enjoys an ego boost?

Suggestion: Speak up. Have an honest conversation about why the flirting makes you unhappy. Don’t accuse your spouse of infidelity without proof. Remember, what might begin as harmless flirting can escalate into something more serious.

Are the children or in-laws encroaching on your time for intimacy?
Let’s face it: children are adorable, and in-laws can be a big help. However, you shouldn’t let them rain on your parade. Your marriage needs quality time and care.

Suggestion: Set aside a date once a month or every two weeks for a “just us” evening. Rekindle the romance. Laugh, enjoy each other’s company, and make your spouse feel like they are your priority for that evening.

Have you neglected your fitness and health?
You might argue that physical appearance isn’t important—after all, looks are superficial, right? But wasn’t physical attraction what drew you to your spouse in the first place? It was the initial spark that led to your first approach: “I’d like to get to know you better; how about dinner sometime?”

Regular dates helped you discover your spouse’s other admirable qualities, convincing you that marriage was the next logical step. Think back to when you first met. There was a pull of physical attraction.

What happened to the fit, healthy, and well-groomed person you fell in love with?

Danielle Anne says about physical attraction: “It should not be your biggest concern when it comes to relationships, but it does serve as an initial basis for whether a person will end up liking you or not.” We’ll add: “…and it will always be scrutinized by your spouse.”

Suggestion: Take care of yourself. Look after your diet, exercise, and overall appearance. Unless you’re going for a jog, avoid wearing oversized and tired-looking sweatpants too often.

There are many reasons why a marriage can break down, but the four discussed above are among the most common reasons spouses gradually lose interest in the relationship.

One spouse trying to fix a broken marriage is a worthwhile endeavor. It shows commitment and love for your partner. It demonstrates that you’re not ready to throw away what you’ve built together.

You’ve both come this far, and your investment in each other has paid off.

Why give it up now?

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Turkey Trivia – What you Might Not Know

• Wild Turkeys and Domestic Turkeys are completely different birds, except that they all belong to the Pheasant family. Domestic turkeys that you buy in the stores are all of 1 breed, the Broad-Breasted White, which has been selectively bred to produce the most white meat possible. It’s breasts are so large that they can barely walk, cannot fly, and cannot even mate by themselves, and have to be artificially inseminated to breed. They have a bland taste, and somewhat stringy meat. Wild turkeys are made up of 5 species, the Merriam’s, Gould’s, Rio Grande, Eastern and Osceola. They are about half the size of domestic turkeys, are very flavorful, and have great texture.
• Domestic Turkeys can top 30 pounds. Wild Turkeys seldom exceed 20 pounds.
• A wild turkey can fly up to 55 mph, and can run at over 25 mph.
• A wild turkey’s vision is 3 times better than a human’s, covers 270º, and they see colors very well, so that orange vest you wear when hunting is very visible to any wild turkey. Their sense of smell is over 100 times as acute as a humans, and their hearing is 50 times more sensitive. Now you know why you come home empty-handed so often when hunting turkeys.
• A wild Tom turkey’s gobble can be heard over 1 mile away. Male turkeys are Toms. Females are hens.
• Alaska and Hawaii are the only two states in the US without a population of wild turkeys.
• The bald head and wattles of a turkey change color, depending on what emotion the bird is felling. They can be red, white, pink, or blue.
• Turkeys are omnivorous, and will eat grass, grains, plants, insects, small reptiles, and will scavenge if given the opportunity.
• Wild turkeys almost became extinct in the 1930s due to over-hunting and loss of habitat. Luckily, massive conservation efforts were started and today there are over 7 million wild turkeys.
• The average lifespan of a wild turkey is 3 to 5 years. A domestic turkey….a few months, until it is large enough to eat.
• When the new United States was in the process of selecting a National Bird, Ben Franklin lobbied heavily for the Eastern Turkey. He said that since the eagle was a scavenger, the turkey was a more noble bird, and was native to the country. Mr. Franklin may have been a fair biologist and physicist, but he must have flunked biology, because the Bald eagle is not only native to the US, but is unique to it. But, the eagle probably looks better and more ferocious on our National Seal than a turkey would’ve. If I were an Army Ranger, I would hate to be in a unit called the Screaming Turkeys… I don’t see a fighter plane called the F-15 Turkey inspiring a whole lot of fear in our enemies… Can you imagine back in 1969, Neil Armstrong radioing back from the surface of the moon, “The Turkey has landed.”
• June is National Turkey Lover’s Day. It encourages people to eat turkey at other times besides just holidays.
• Wild turkeys are the most hunted bird in America, eclipsing ducks, doves, quail, and even geese.
• The US produces around 250 million domestic turkeys each year, and the average person consumes around 17 pounds of turkey annually.
• A domestic turkey has around 70% white meat and 30% dark meat.
• It takes 28 days to hatch a turkey egg.
• It takes around 30 pounds of feed to produce a 30-pound Tom turkey.
• Wild turkeys sleep in trees. Domestic turkeys cannot get up into trees.
• Only Tom turkeys ‘gobble’. Hens just click and squeak.
• Turkeys evolved over 5 million years ago.
• Native Americans have been raising turkeys as far back as 1000 BC.
• You can tell the sex of turkeys by their spoor. Toms leave a spiral spoor, while hens leave a J-Shaped one.
• An adult turkey has 3500 feathers. The really amazing thing is the fact that someone actually took the time to count the feathers on a turkey.

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The History of Smoking

It’s always helpful to understand a little about the cooking processes you are using. Smoking is a very, very old cooking method, and we’re pretty sure it started out as a way to preserve meat, making it also one of the oldest food preservation methods still in use.

The process of smoking meat is so old it predates written history, so we can’t be sure exactly when and where it began, but it started before any type of civilization as we know it, all the way back to the Hunter-Gatherer stage of our development. Soon after the last Ice Age, around 14,000 years ago, Homo sapiens were able to travel more extensively due to the melting of the huge sheets of glaciers, and were no longer confined to living in caves in the more southern latitudes. We learned to build shelters and create semi-permanent dwellings consisting of several families and groups. However, it was a while before we learned how to make chimneys, and the early huts were easily filled with smoke, which permeated strips of meat that were hung up to dry slightly, making them easier to carry and store. Someone noticed that meat hung up in smokey huts lasted longer than when hanging it outside, tasted better, and the smoke kept insects and other vermin away from their food stores. It wasn’t long before it became a widespread process, as did dehydrating, which probably came about when someone forgot about the meat and left it smoking too long.

Barbecuing is more of a recipe, than a cooking process. Before you can barbecue (or BBQ, which is how I will refer to it hence…), you have to have smoked meat. BBQ actually refers to a particular type of sauce added to the smoked meat during the last stages of smoking. We can thank Native Americans for this delectable process. When Spanish explorers arrived in the Caribbean Islands during the 16th century, they learned that local tribes (known collectively as the Caribs) often basted smoking meat with wonderful spicy sauces, which the locals called barbecoa. Knowledge of ‘barbecue” spread around the world, and before long, just about every culture on the planet developed its own version of BBQ.

What is Smoking/BBQ?

Smoking is a process that uses the phenols that are released when wood is burned to preserve and flavor meats, vegetables, fruits, cheeses, etc… Phenols are antimicrobial and anti-fungal. But it takes a little time for the phenols to be absorbed into the food, and does not occur at normal cooking temperatures, so the food has to be kept at low enough temperatures for smoking to occur, but high enough to retard any biological contamination during the process. This is why smoking is done at temperatures less than 300ºF. Roasting and baking occur at temperatures above 325ºF. In fact, in Cold Smoking, no heat is used at all on the food. It is placed on an ice bed and smoke is allowed to circulate around it. This is especially great for thin fish fillets, shrimp, very thin-sliced meats, cheeses, and other foods that are very sensitive to heating.

Turning smoked meat into BBQ simply requires the addition of a spicy sauce during the last hour or so of smoking. There are hundreds of different types of BBQ Sauces ranging from a simple catsup and Liquid Smoke mixture, to concoctions that rival Quantum Physics in complexity, and may someday create Cold Fusion… There are no set rules for making BBQ sauces, but the most common ones use readily available bases such as tomatoes, tomato sauce, catsup, mustard, vinegars, beer, wine, liquors, peppers, onions, garlic, spices, and even mayonnaise (which is the base for my all-time favorite BBQ sauce, Alabama White BBQ Sauce. If you’ve never tried it, you really need to….). The only real rule is that it probably shouldn’t be too toxic… Other than that, anything goes…

Tools Of The Trade

First off, you will need a smoker. This can be a smokehouse, or even a pit smoker, but these are usually only going to be available to people in very rural settings, and if this applies to you, you probably already have one, and don’t need me to tell you about them. For most people, you will need to buy, or build a smoker/grill. While it is possible to smoke food on a normal grill, it is a lot more problematic, and does not do as good a job. True smokers are inexpensive in their basic form, and can also be used as a normal grill, so there is really no reason not to have one.

There are three main types of smokers; an upright, or canister smoker, an offset smoker, and a cabinet smoker. There are advantages and disadvantages to each of the three types, and I can’t say that one type is any better than the other. I have all three, and use them all pretty much equally. If I am just smoking 1 turkey, I usually use my canister smoker. If I am doing more than one turkey, or combining it with other meats such as a ham, then I use my offset smoker because it holds a lot more food. But it also requires a lot more wood and charcoal to use. I use my cabinet smoker mostly for things that I want to hang, such as rib racks, making bacon, hams, whole fish, etc…

Canister Smoker

As you can see, a canister smoker is not very complicated. In fact, I have made several really nice ones from discarded 55-gal. steel oil drums. Coals and smoke wood are fed oxygen from the lower vent so they keep smoldering. The vents are usually adjustable so you can control the temperature. More air = more heat. Above the coals is a water bowl/drip tray. You can fill it with any liquid you want, from plain water, to beer, spirits, juices, etc.., or nothing at all, for dry smoking. It keeps your food from drying out, but also catches dripping juices from the food so that the fats will not ignite flames in the coals, which would ruin your food. The turkey is placed above all of this on a grate. The top of the smoker comes off for easy access. On the very top, there are more vents to promote smoke and air circulation. These are also adjustable. It is not in the drawing, but most canister smokers will come with a thermometer mounted on the lid, so you can monitor the internal temperature. The legs hold the entire unit up off of the ground so as not to start any accidental fires, but it should still be placed on a non-flammable surface, just to be safe. The advantages of canister smokers are that they are inexpensive, easy to use, do a fantastic job, and are easily transported, so they can be used at the lake, tailgate parties, etc…. They are light and easily cleaned. They also work as a straight grill for hamburgers, hot dogs, steaks, or whatever.

Offset smokers are usually much larger, some as large as 12-15 feet long, large enough for a whole hog or side of beef. As a rule, the average size of an offset smoker designed for home use is less than 5 feet long, big enough for several turkeys and maybe a few hams. As you can guess, offset smokers are great for smoking large volumes of food at once. They do require a lot more coals and smoke wood, but your are smoking a lot more food as well, so they are still economical. And, they make great large grills for cooking dozens of hamburgers, hot dogs, several chickens, etc… You can place the coals right under the grates, just like a regular grill, for direct heat cooking. The main advantage to an offset smoker, other than size, is that the coals can be placed in a separate fire box, so there is no danger of a flame up from dripping fats. On many units, the top of the firebox also doubles as a works station, or a place to keep things like sauces warm while the rest of the food is finishing. The firebox has an adjustable vent which draws in air and keeps the coals and smoke wood smoldering. Another vent placed above the coals leads to the main body, where smoke is drawn in, around the food, and out through the chimney, which also has an adjustable vent to control the temperature. Just as on the canister smoker, many units come with a built-in thermometer to monitor the smoking temperature.

Cabinet Smoker

Cabinet smokers, while appearing outwardly similar to the canister type, are somewhat less versatile, because they cannot be used as a grill. They most closely resemble a refrigerator sitting on a fuel box. They have heavy doors and the shelves are adjustable to accommodate different sizes and cuts of food. Although there are some rare models that are wood fueled, the vast majority of cabinet smokers are electric, or propane fueled. All you do is place your smoke wood in the bottom, turn them on, set the time and temperature, and pretty much forget about them until everything is done. The front loading doors make it easy to load and unload, and since they are electric or propane, much easier to control the temperature. They also have hooks for hanging meat while it is smoking.

Whichever type of smoker you decide on, be sure you understand how to use them before actually trying to smoke a turkey with them.

Wood Is Good

Different types of wood will give you different tastes. Most kinds of wood that are not toxic (unlike pine…never try to smoke with pine wood…) can be used to smoke food. But, some woods are more suitable. For instance, cedar can be used, but your turkey will probably taste like a set of dresser drawers. For turkeys, the best woods are hickory, mesquite, apple, cherry, and maybe pecan. You can mix your smoke woods, and my favorite mix for turkey is half hickory, or mesquite, and half cherry. It gives a wonderful sweet and smokey flavor with just a hint of fruit.

Most smoke wood will be in chunks or chips. If you want to use chunks, you can omit charcoal and just use the wood by itself, but it will burn a little hotter and quicker than charcoal, so keep a close watch on the temperature and adjust as needed. Chips will usually need to be soaked in water for a bit, so that they smolder rather than quickly burn up. Either way, you will probably be adding more smoke wood several times during the process. There is another alternative, however. Some companies, like A-Maze-N Smoking Products make wonderful little smoke wood pellets that burn great, are inexpensive and last for a long time. They have a special tray that you simply load with the pellets, light one end, and it burns like a fuse, for about 10-14 hours, so you usually never have to add more wood. They even work for cold smoking. There are other pellet brands available as well, and though I have not used all of them, the ones I have used all worked great. I highly recommend using pellets for consistent results.

To Brine is Divine…

I can’t recommend strongly enough that any meat destined for smoking needs to be brined. You will be subjecting the meat to hours and hours of heat and smoke, all of which can dry out meat. Brining causes the individual cells in the meat to become saturated with all the water (and flavor) they can hold. Without going into complicated chemistry, the salt n the brine causes the cells to suck in all the water they can hold. It is because of the natural tendency of everything in the universe to seek a state of equilibrium, also called homeostasis. If one area is hotter than another, the heat and cold will mix with each other to even out the temperature. If something has more salt outside than inside, it will attempt to draw the salty water into itself to equalize everything. Salt cannot cross the cell barrier because the molecules are too big, but the water can, so the cells become saturated. The salt stays on the outside, where it can be rinsed off.

Injecting liquid into the turkey does no good, because the liquid does not absorb into the cells, and most of it just leaks out of the same holes it went in during the long smoking process. Brining is the only way to guarantee a moist, flavorful finished product. It really does make a huge difference.

You can use just about any combination of liquid. Good choices are fruit juices, especially apple, beers and ales, modest amounts of spirits, condiments, etc… Or you can use just plain water. My personal favorite is apple cider. Limit the flavor liquids to no more than 10% of the total liquid, or it can interfere with the brining process.

The amount of salt needs to be 1 cup of salt for every gallon of liquid you use. Any less, and the meat will not absorb the liquid properly. It’s better to err on the side of more salt, rather than less. You will be rinsing the salt off before cooking anyway. The brining process takes about 1 hour per pound, so for a 20 lb. turkey you need to allow at least 20 hours brining time.

So how much liquid to you need? The easiest way to determine how much water you will need is to get your container (I use a cooler) that you will be brining the turkey in, place the turkey in it and cover it with water. Remove the turkey and one gallon of water, and what’s left is how much water you will need. Remember, your turkey must be kept cold during the brining process, so it will have to be in the ‘fridge, or you will be adding ice several times during the process. Unless you have a huge refrigerator, it is easier to use a cooler, and just add ice when needed. When using ice, remember, as it melts it will dilute the brine, so you should increase the salt content of the brine to 1-1/2 or even 2 cups per gallon of liquid to compensate.

There are lots of great brine recipes online. My favorite brine is 2 quarts apple cider, some sage, garlic, onion, a little rosemary, and a little thyme. Add this to one gallon of water and boil it for around 8 minutes. Add this to the rest of the water and stir. Allow this to cool (or g ahead and add the ice), then pour it over the turkey, put on the cooler lid, and check it ever few hours, adding ice when needed. It also doesn’t hurt to turn the turkey once in a while.

When the turkey is brined, rinse it very, very well inside and out, and discard the brine (never, ever use the brine to make a sauce or gravy, as it has been in contact with raw poultry). Pat the bird as dry possible, and let it sit in the refrigerator for a few hours, if you can, to allow it to dry some more. You can add a rub now, if desired.

Stoke the Smoke…

About 30 minutes before you want to start smoking, fire up the smoker and make sure it is putting out smoke ( it doesn’t really take that much smoke for the process to work… ), and it is at between 235ºF – 260ºF. Any less than 235ºF and you risk bacterial contamination. Any more than 260ºF and you stop smoking and start slow-roasting.

Once your smoker is right, put liquids in the water/drip tray if desired, add the turkey, close the smoker, and smoke it for 30 minutes per pound. This means our 20 pound bird will need to smoke for about 10 hours. There is no need to baste, but you can check the bird and turn it every few hours if you want. But do keep a close eye on the temperature and smoke wood, and adjust when necessary.

If you want to barbecue your turkey, begin basting the bird with your favorite sauce during the last 2 hours of cooking. I usually give it a good coat every 30 minutes. Don’t sauce it during the last 15 minutes of smoking, so that it will create a wonderful crispy, spicy crust.

Your turkey is done when the internal temperature in the breast is 180ºF. Remove the bird and let it rest for 15 to 20 minutes before serving.

The Payoff…

Your turkey should have a delectable reddish appearance and smell like a slice of Heaven. It will be tender, moist, and irresistible. There are few things in life that can equal eating smoked turkey. You worked hard. Now it’s time to enjoy the fruits of your labors.

But the smoking process is not over just because the food is done. You need to care for your smoker. After removing the turkey, extinguish the coals, or allow them to burn out by closing all the vents, and let the smoker cool. There is no big hurry, so go ahead and enjoy your banquet. Once everything is cool, remove the ash, but be careful. Even though it feels cool, hot embers can hide in ashes for hours. Kill any embers you find. I usually spray my ashes with the garden hose just to be sure that all embers are dead. Once you are sure all embers are dead, you can just scatter the ashes wherever you want, or place them in a garbage bag and dispose of them. Next, you need to scrub out the smoker. I use the garden hose and a wire brush, but sometimes I take the smoker to a local car wash and blast it with super-hot water and detergent. And don’t forget to clean the grates, as well. However you do it, be sure to rinse it well, then dry it completely. Once it is dry, I coat the insides and grates with a thin coat of olive oil, or food-grade mineral oil. If you don’t, the bottom of your smoker will eventually rust through and your grates will look nasty.

Once everything is done, cover the smoker and store it in a dry area. Now, you can congratulate yourself on a job well done.

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Detecting Odometer Fraud:

The first thing you should consider before estimating the true mileage is the car’s age. On average, an American vehicle drives about 12,000 miles per year. By multiplying this number by the car’s real age, you should get a figure that should be close to the one reported by the odometer. If the reported number is much lower, you should ask the seller why the car was used so infrequently. However, if the reported number is close to or even higher than this estimate, don’t relax just yet. The vehicle could have been heavily used, and there are other, more precise ways to verify the true mileage:

1. Request a history check report by VIN: Every time the DMV provides a car history check, its specialists record odometer readings and verify whether they seem valid. When you request car information from reputable sources like FAXVIN, these sources contact the DMV database and present the data in the form of a straightforward report. These reports always include odometer readings. If the difference between the reported and actual mileage is significant, do not trust the seller.
2. Ask when the oil was last changed: Inside any vehicle, you can find a sticker indicating the mileage at the time of the last oil change. This might not be helpful if the oil was changed recently, but if the mileage difference is minimal, there shouldn’t be a major discrepancy.
3. Check the wheels and interior: Sometimes even details of the car’s interior can reveal odometer fraud. If the seller claims the vehicle has low mileage, such as 15,000 miles, but it doesn’t have its original tires, this is a red flag. Also, if some parts of the car seem worn out or shabby, it could be an indication that the mileage is not as low as claimed.

What if there is no evidence of odometer fraud?

Odometer fraud is a strictly punishable activity. Even if sellers want to commit such fraud, they think twice before altering any odometer readings. However, you should not rely on just one criterion. The VIN can be modified, parts can be replaced, and the car may have been stolen, meaning the true mileage might never be known. Also, keep in mind that even if a vehicle has low mileage, if it has suffered significant damage from water or accidents, it should not be priced at a premium. Never forget to check the ownership history as well. If the car was previously used by the police or as a taxi, you cannot rely on any of the mileage estimates.

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The Versatility of Reclaimed Wooden Furniture

Up-cycled or reclaimed wood is unique in both its appearance and texture, making it an ideal choice for both contemporary and traditional homes. Defined by its quality and authentic, aged look, reclaimed wood can turn an average makeover into a high-impact transformation. Because it pairs well with almost any design style, it’s arguably one of the most versatile options available.

While most people may associate reclaimed wood with a rustic, country-inspired environment, this is far from the truth. In fact, it’s a common addition to modern designs, where an “anything goes” approach reigns. By mixing old and new pieces, you can add a dramatic flair that is difficult to achieve with other types of furniture. This further emphasizes the versatility of reclaimed wood as a design option.

For a living room, a piece of furniture crafted from recycled wood provides a striking contrast against fabric sofas or curtains. If you’ve opted for a sleek, modern look, sometimes all it takes is the addition of a reclaimed wood piece to inject some character into the space. It can also soften a harsh, industrial aesthetic while never appearing out of place—making it a favorite among interior designers.

If your bedroom is in need of personality, a full-on recycled timber design can work wonders, creating a space that feels warm, natural, and relaxing, all while being totally on-trend. A wardrobe with character adds a unique touch, transforming the room into something special. Another advantage of reclaimed wood furniture is the way it feels—there’s a sense of warmth and authenticity that is unmatched.

In the kitchen, reclaimed wood is a perfect fit. Whether it’s a dresser, sideboard, or dining chairs, you can introduce rustic charm or use it to offset an ultra-modern kitchen for a quirky twist.

One of the most defining features of reclaimed wooden furniture is, of course, the story it tells. Each piece has unique knots, grains, and sometimes even the occasional hole where nails have been removed. These imperfections tell the story of its past, something you simply don’t get with modern construction. With reclaimed wood, you can be sure that no two pieces are the same. This creates a one-of-a-kind look—often with a designer appeal—without the hefty price tag.

If you’re looking for a way to furnish your room with style and flexibility, take a look at reclaimed wood. You may be surprised at just how versatile it truly is!

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The Labrador is so dominant in our culture that nearly any short haired medium sized black dog is deemed a “Lab cross”. By the standard they actually are 22-1/2 to 24-1/2 inches at the shoulder, with females slightly smaller, and weigh 65-80 pounds.

This is a breed that was developed to work. The extreme variety of work they have eagerly taken on and learned is a testimony to the breeding for function. A short, dense, hard coat allows the breed to work in all types of weather. Black, yellow or chocolate is the accepted colors, with a distinct thick tail that isn’t like any other breed. The purebred labrador is a square, stocky dog that has the image of power, a dog that moves freely without being too heavy.

The typical Labrador enjoys being outside with people, and especially is drawn to water. This is instinctive as they have long been used for retreiving waterfowl for hunters, and further back than that were developed for water work.

The breed was developed for work in harsh, wet climates assisting with fishing nets on boats. Their love of water and retrieving meant they were also eager to get birds downed by hunters. The Lab of today traces back to pedigrees in 1878. The breed itself goes back further, but in their native Newfoundland they nearly became extinct due to dog taxes, quarantine laws and crossbreeding. The AKC first recognized the breed in 1917.

A relatively small section of the breed is maintained as show dogs – for those interested in the physical standard it can be found at the AKC – but for many the real value in the breed comes in their training and versatility.

The Labrador excels at a wide variety of duties and activities. A few of these include: Search and Rescue, search K-9, service dogs, seeing eye dogs, hunting dogs,carting, tracking, a wide variety of dog sports and of course family pets.

The Labrador is a friendly dog that loves people and is eager to be active. Some of the more “hyper” dogs that have been holy terrors in the home were bored – and given active jobs of search dogs became wonderful companions also. They love to play but take discipline and strict handling.

From a young age teach your Labrador not to pull on the leash – when he gets big his powerful neck can make for some uncomfortable experiences and unpleasant walks. Labs are highly intelligent, and can be quite dominant in attitude. As puppies they need structure and training as they can be incredibly destructive without it. They are lively and play hard.

Generally speaking the Lab lives 10-12 years with good care. Their negative qualities of dominance, somewhat exhuberant and active can be molded into good things.

Lab heroes are many. Jake, found wandering and injured as young adult, became a certified rescue dog, on call to respond to disasters of all kinds. From work as a certified therapy dog to working the rubble of the World Trade Center and the remains of Hurricane Katrina, Jake was an inspiration. When he died at age 12 from cancer in July 2007 it made national news.

More recently, a Labrador bit the foot of his young owner, home with a friend and sleeping in a basement bedroom, until they woke up. He is credited with saving their lives as upstairs part of the home was on fire.

A K-9 search dog was called in following a warehouse fire. It was suspected there was someone inside the building but the task was incredible, with six feet of ash. “Ruger” located the spot the remains were and confirmed a homeless man was in the building.

While detection dogs are often associated with narcotic dogs there are many other things the Labrador is trained to find. Explosives, illegal wildlife, propane leaks, accelerant (helpful in arson fires), and many other things can be taught to a search dog. Dogs have even walked the crowd at a fire and found the arsonist by alerting on the ignitable liquids present on clothing and hands but undetected by humans.

The Guide Dogs for the Blind Association uses almost exclusively Labradors and German Shepherds for their training and work. These dogs are large enough to lead but small enough to lay under the table in restaurants or in other public places. Temperament, intelligence and versatility are hallmarks of these dogs, which also are factors the Labrador has, making them ideal for the work.

There are other types of hearing dogs. Hearing and signal dogs alert the owner to a doorbell, telephone, smoke alarm and other things the person may not hear. Other dogs accompany their owners, picking up things that are dropped, opening and closing doors and if needed pulling wheelchairs.

Therapy dogs and seizure alert dogs are but two more ways these dogs serve humans. These every day heroes in many facets of service are often seen and misunderstood. They are pets but first and formost they are working dogs. Don’t pet or feed a working service dog without expressed permission.

Even the “ordinary” Labrador can easily be taught many useful tasks without being a full-fledged service dog. One helps an unsteady owner by bracing while she steadies herself after standing.

An ideal outlet for the Labrador is as a hunter, something they excel at. Swimming into the water to bring back ducks is a skill they can do, and the “soft” mouth does so without harming the feathers, skin or meat of the duck.

Because of their love of water, dogs that have access to it should be watched for water getting in the ear and causing problems. The condition of these dogs, because they are stocky anyway, should be monitored closely to keep them from being too fat or too thin.

Unfortunately, like all dogs, Labradors are susceptible to health issues. When purchasing a pup keep in mind the breed is prone to hip and elbow dysplasia, PRA and other eye disorders. Clean lines from healthy stock makes a big difference. They have a tendency to gain too much weight, something that needs closely monitored. Dwarfism, muscle myopathy and hypothyroidism also can affect the breed.

Genetic testing of the parents makes a difference as many issues are genetic. A litter of 7-8 puppies is not unusual and up to 10 is possible. For this reason be very careful when breeding and do so only to improve the breed, with a goal in mind.

Some pet food companies have a dog food formulated for the specific needs of the Labrador, marketed as a breed based food.

There are many reasons the Labrador is the #1 dog, but the myriad of tasks they do, the trainability and intelligence and their adapting to so many situations are but a few. They’re a great dog for an active family. They can easily be a seasonal hunter, a family pet and a household assistance dog.

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Palliser
Palliser provides a user-friendly range of designs, offering enough variety to suit your taste without overwhelming you, perfect for personalized, high-quality furniture solutions.

https://www.palliser.com

Sahara
Based in Abbotsford, British Columbia, Sahara Furniture has crafted durable, timeless pieces since 1996, committed to quality that endures.

www.saharafurniture.com

Handstone
Handstone builds custom solid wood furniture in Canada, using oak, maple, or cherry with various stain, hardware, and finish options for personalized elegance.

handstone.ca

More Canadian Furniture Favorites

Stylus
Stylus specializes in contemporary and traditional sofas, sectionals, loveseats, chairs, and sofa beds, blending style and comfort for modern homes.

www.stylus.ca

Birchwood
Family-owned since 1978 in Calgary, Alberta, Birchwood Furniture is renowned for distinctive styling, comfortable seating, and lasting quality, serving top retailers across Canada.

www.birchwoodfurniture.ca

Geovin
Founded in Toronto in 1996, Geovin has become a leading manufacturer of stylish, high-quality home furnishings for North American markets.

www.geovin.com

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Simply put, static electricity is caused by the buildup of electrons on an object. When two objects with different charges come into contact, electrons transfer from one material to the other. This movement of electrons causes the static shock you experience.

On your pet, hair follicles repel each other when positive charges accumulate on the coat. Low-humidity environments (like a home heated in winter) can create ideal conditions for static electricity in your pet’s coat, leading to tangles and unintentional shocks when you touch them.

Get the Dry Out! A dry, low-humidity environment is the most favorable condition for static electricity. If you live in an area with cold winters, forced air heaters may be a part of your life for much of the year. While these heaters do a good job of keeping you warm, they also strip the air of the moisture needed to prevent excessive static electricity.

You can increase humidity in your home while staying warm by using a humidifier throughout the winter months. This will raise the moisture level in your home, helping to combat dry skin, scratchy throats, and reduce static electricity.

When you brush your dog, consider using a coat conditioner, detangler, or even a light mist of water to slightly dampen the coat before you begin. Adding moisture will reduce friction and help minimize static shocks during grooming.

After bathing your pet, use a dog-specific conditioner. This will help the hair retain moisture, making it more difficult for a static charge to accumulate.

Change Materials If your pet wears a sweater or jacket, ensure it is made of natural fibers. Synthetic materials tend to accumulate more static charge than natural fibers like cotton.

Remove Your Static If you frequently experience shocks while petting your dog, changing your clothing material may help reduce them. Since friction causes the buildup of static energy, walking on carpeted floors in socks or certain shoes can create static that discharges when you touch your pet. In cases where static is a major concern, consider wearing shoes designed to prevent static buildup.

In addition to keeping your dog’s coat moisturized, keeping your hands well-moisturized can also reduce static shocks. Regular lotion works well, as do specific static-reducing creams that can help minimize shocks.

Get Creative Many pet owners have found creative ways to reduce static in their pets’ coats. Using anti-static dryer sheets is a common method; rubbing one of these sheets over your dog’s coat can often reduce static, though it may only be a temporary solution and might need to be reapplied multiple times a day.

Some people have even resorted to using clothing anti-static spray on their pets. This is not recommended, as these products often contain ingredients that can be harmful or toxic to pets if ingested. In addition to making your dog sick, the aerosol nature of these sprays can trigger allergies and other issues.

Dealing with static and pets can be a tricky dilemma. Using a humidifier and adding moisture to your pet’s coat can be your best defense against static, ensuring you and your pet enjoy a less shocking relationship.

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