December Calendar

• 4th - Learning Lab: Soup in a Jar - Baskin Community Center, Baskin - 5:30 pm (Pre-registration a must!)
• 6th - Barbershop Bash: Cancer Screenings at Cloyd's Beauty School, Monroe - 9 a.m. to Noon
• 8th Chair Aerobics and Nutrition Class - Ollie Burns Library Branch, Monroe - 10:30 a.m.
• 9th - Taste of Herb and Spice - Union General Hospital, Farmerville - 2 p.m.
• 10th - Walking Nutrition Education Class - West Carroll Parish Extension Office, Oak Grove - 10:30 a.m.
• 17th - R.P.M. 4-Health "Eating Well During the Holidays" - Rayville Elementary Parent Center, Rayville - 11 a.m. (Contact the Richland Parish Extension Office at 318-728-3216 to register.)

Kids' Corner

by Brittney Newsome

Favorite Holiday Food Collage

The holidays are the perfect time to slow down and reconnect as a family. While kids need time to relax after a busy school schedule, it’s also a great opportunity to mix in activities that keep them engaged, active, and creative. Planning ahead can make these moments stress-free and enjoyable for everyone.

Start by creating a simple activity plan together. When children help choose what to do, they feel more excited and involved. Having a list ready means you’ll never be stuck wondering how to fill the day.

This season, create your very own favorite holiday food collage. Have children look through supermarket advertisement papers, printouts from local stores, or magazines to find pictures of foods they love. Then, have them cut out their favorite items and glue the pictures onto a piece of construction paper to make a colorful collage—or even turn it into a vision board! Once the collage is complete, plan another day to prepare one of their favorite foods together as a family. It’s a fun way to combine creativity with quality time and delicious results!

Talking Turkey

by Cathy Agan

Do you ever wonder how the Pilgrims and Indians managed to prepare and serve that first Thanksgiving feast? Thanksgiving meals today can be quite an undertaking even with all our modern conveniences. How do you prepare a turkey that is moist, delicious, and safe to eat?

If you choose to purchase a frozen turkey, make sure you thaw it safely to prevent foodborne illness. When thawing a turkey in the refrigerator, plan ahead and allow approximately 24 hours for each 4 to 5 pounds. Thaw the bird in a refrigerator set at 40°F or below. Place the turkey in a container to prevent any juices that may leak from dripping on other foods. For example, a 12-to-16-pound turkey will take about 3 to 4 days to thaw in the refrigerator. A thawed turkey can remain in the refrigerator for one to two days before cooking.

When you are ready to cook the turkey, be sure to use a food thermometer to ensure a safe minimum internal temperature of 165°F. Set your oven temperature no lower than 325°F. Preheating is not necessary. Be sure the turkey is completely thawed before cooking. Place the turkey breast-side up on a flat wire rack in a shallow roasting pan that is 2 to 2 ½ inches deep. It will take about 3 to 3 ¾ hours for an unstuffed turkey that weighs 12 to 14 pounds to cook. For the best safety practices, cook stuffing separately in a casserole dish. If you choose to stuff your turkey, mix ingredients just before stuffing and stuff loosely. Additional cooking time will be required for the turkey and stuffing to reach a safe minimum internal temperature of 165°F. Let the bird stand 20 minutes before carving the turkey. Happy Thanksgiving!

Recipe of the Month

by Markaye Russell

Greek Ambrosia

Ingredients:

• 1 cup Greek yogurt - fat free, plain
• 1 Tablespoon sugar/fat free instant cheesecake pudding (4-serving pack - mix only)
• ¾ cup crushed pineapple in unsweetened pineapple juice, drained
• 1 cup miniature marshmallows
• 2 Tablespoons chopped toasted walnuts or pecans
• ¼ cup sweetened coconut (toasted if you like)
• ½ cup mandarin oranges, in light syrup, drained

Directions:

Sprinkle pudding mix over yogurt in large bowl. Mix well. Mix in crushed pineapple, marshmallows, nuts, and coconut. (Coconut may also be sprinkled on top just before serving for an added crunch.) Gently stir in oranges, or place on top for garnish.

More Turkey Talk

by Quincy L. Vidrine

As families gather around the Thanksgiving table, the conversation often turns to gratitude, traditions, and—of course—food. But what if you could make your holiday chatter even more flavorful? English is full of food-related idioms that add color and humor to everyday speech. From “talking turkey” to “bringing home the bacon,” these expressions don’t just sound tasty—they carry meanings that go far beyond the plate. This Thanksgiving, why not sprinkle a few of these into your conversations and see who can guess their true meaning?

An idiom is a phrase whose meaning isn’t literal. For example, “talking turkey” doesn’t mean making turkey sounds or gobbling like a bird—it means speaking honestly and directly.

Try these delicious phrases at the table:

• Egg on your face – Feeling embarrassed.
• Spill the beans – Reveal a secret.
• A piece of cake – Something easy.
• Butter someone up – Flatter them.
• Cool as a cucumber – Stay calm and composed.
• Don’t put all your eggs in one basket – Don’t risk everything on one plan.
• Don’t count your chickens before they hatch – Don’t assume success too soon.
• Bring home the bacon – Earn money.
• The icing on the cake – A bonus that makes things even better.

Challenge everyone to use at least one food idiom during dinner. Whoever uses the most wins bragging rights—or maybe the last slice of pie! This Thanksgiving, let your words be as delicious as your meal. Happy talking turkey!

*Some content adopted from Chop Chop Magazine