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Thanksgiving

Tips to help avoid holiday traffic jams near I-75/State Road 56

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Officials from the Florida Department of Transportation (FDOT) have offered a bit of a playbook to help motorists avoid holiday traffic jams near the Interstate 75/State Road 56 interchange.

The interchange happens to be near Cypress Creek Town Center, which includes Tampa Premium Outlets, west of the intersection on State Road 56; and The Shops at Wiregrass, east of the interchange on State Road 56.

There also are myriad shops and restaurants in the general area — making the State Road 54/State Road 56 corridor a busy area.

Add the holidays and a major construction project into the mix, and traffic jams could become a real source of frustration during the holidays.

So, the folks at FDOT’s District Seven office are offering some practical suggestions that could help during the holidays, from Thanksgiving through New Year’s Day.

Their first word of advice? Avoid the area, when possible.

Instead of getting off at the State Road 56/I-75 exit, FDOT officials advise southbound motorists to get off at the State Road 54/I-75 exit. Those motorists can head west from that interchange and then take Wesley Chapel Boulevard south to State Road 56, to access the area on State Road 56, west of I-75.

At the same exit, head east over to Bruce B. Downs Boulevard and then south to State Road 56, to access the areas east of I-75.

Here are some other suggestions:

  • Use other roads to travel around the highly congested area of SR 56 at I-75, and also near shopping malls, especially if your destination is not actually on the State Road 54/State Road 56 corridor.
  • Seek out alternate access points to shopping and dining destinations. (Remember many major shopping areas have multiple access points to and from parking areas.)
  • Shop or commute during off-peak hours, when possible. Congestion at SR 56/I-75 is at its worst between 4 p.m. and 6 p.m., on weekdays, so try to avoid that area during those hours.

In addition to issuing this guidance, the FDOT “will adjust traffic signals for seasonal traffic patterns and the project team is working on other plans to help improve travel times,” according to a news release from Kris Carson, spokeswoman for FDOT’s District Seven office.

Published Nov. 24, 2021

It’s Thanksgiving: So, let’s talk turkey

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For some families, turkey has been the centerpiece of the Thanksgiving dinner table for generations.

But maybe this is your first attempt at preparing a turkey — or maybe it’s been awhile and you could use some reminders. Or, maybe there’s a thing or two here that you never knew.

So, let’s get you started.

You might wonder: How big of turkey should I buy?

Of course, that depends on how many people you’re serving, but the rule of thumb is one pound per person, whether buying a fresh or frozen bird.

You probably also want to know: When should I buy my turkey?

That depends.

Purchase a fresh turkey a day or two before you plan to cook it.

Of course, you can buy a frozen turkey at your convenience. Just remember to leave enough time to let it thaw.

• If thawing in the refrigerator, allow 24 hours for every 4 pounds to 5 pounds. In other words, plan for four days of thawing for a frozen 16-pound bird.

To properly thaw it, keep it in its original wrapper and place it on a tray on the bottom shelf of the refrigerator.

After it’s completely thawed, it can remain in the refrigerator for a day or two before cooking.

• If thawing in cold water, allow 30 minutes for every pound — in other words, eight hours for a 16-pounder.

To use this method, submerge the wrapped turkey in cold tap water, refreshing the water every 30 minutes.

Cook the turkey immediately after thawing.

• If thawing by microwave, remove the wrapper and place the turkey on a microwave safe dish. Follow the thawing instructions in your microwave manual.

Cook the turkey as soon as it’s thawed.

Whether you’re an old pro at preparing turkey, or are cooking one for the first time, there may be a tip, or possibly a few, in this What’s Cookin’ column that may prove useful to you. (pixabay.com)

To stuff or not to stuff?
Stuffed frozen turkeys, with a USDA-inspected label, are considered safe to eat. They can go from freezer to oven, without thawing.

In general, though, if you’re preparing your own stuffing, it is safest to cook it separately from the turkey.

If you do choose to stuff your turkey, be sure the cooked internal temperature of the stuffing is at 165 degrees Fahrenheit.

Here’s another pointer, that may seem odd: Don’t wash or clean the turkey before cooking it. Instead of cleaning the turkey, the action of washing it can actually spread bacteria around and creates a potential of cross-contaminating other foods.

Just remember, cooking the turkey is the best way to get rid of bacteria.

Of course, it’s also a good idea to wash your hands and keep surfaces clean, using warm soap and water.

Cooking methods
Although oven-roasting is popular, there are other options for cooking a turkey. They include deep-frying, smoking and grilling.

Whatever cooking method you choose, be sure that the minimum internal cooking temperature of the turkey is 165 degrees Fahrenheit, to ensure that it’s safe to eat.

Follow the appliance cooking manuals to be sure to produce the proper temperatures.

Also, use a meat thermometer to check the temperature. The best places to probe the turkey are the thigh, the wing and the larger part of the breast.

Oven temperatures should be set at a minimum 325 degrees Fahrenheit.

Cooking times, of course, vary by the size of the turkey.

This table provides some recommended cooking times, courtesy of the USDA Food Safety and Inspection Services:

Size of turkey              Unstuffed                                            Stuffed
8-12 pounds                2 ¾-hours to 3 hours              3 hours to 3 ½-hours
12-14 pounds              3 hours to 3 ¾-hours              3 ½-hours to 4 hours
14-18 pounds              3 ¾-hours to 4 ¼-hours           4-hours to 4 ¼-hours
18-20 pounds              4 ¼-hours to 4 ½-hours           4 ¼-hours to 4 ¾-hours
20-24 pounds              4 ½-hours to 5 hours              4 ¾-hours to 5 ¼-hours

Steps for roasting a Thanksgiving Turkey
Here’s one way to roast a Thanksgiving turkey:

  • Be sure to read the packaging for important information.
  • Grease and salt the outside of the turkey, for a crispy skin.
  • You may want to lift up the skin and rub the meat with spices, such as thyme, garlic, rosemary and other seasonings.
  • If you’re baking a frozen turkey, don’t forget to remove the bag of giblets in the neck and body cavities, and the wire that holds the legs together.
  • Roast the turkey, uncovered, at 450 degrees Fahrenheit for 15 minutes, then reduce the heat to 335-340 degrees Fahrenheit. (That seals in the juices of the bird.)
  • Consult the chart in this column for estimated cooking times.
  • Toward the end of cooking, tent the turkey with aluminum foil to keep in the moisture.
  • Remember: Use your meat thermometer to be sure it is properly cooked. It’s not possible to tell by appearance, smell or taste alone.

Last, but not least, gather your favorite people to enjoy a Thanksgiving feast, with your turkey playing a starring role.

Food safety tips
When gathering with loved ones through the holidays, keep these food safety tips in mind:

  • Observe the 2-hour rule. When food has been left at room temperature for 2 hours or more, it should be discarded. Leaving it out for more than 2 hours can allow bacteria to grow, making the food unsafe to eat.
  • You can safely refrigerate turkey for 3-4 days; you can freeze it for 2-6 months.
  • Cold food should be kept at 40 degrees Fahrenheit or below.

Shari Bresin is the Family & Consumer Science agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County. Intern Alisa Boderick contributed to this column.

By Shari Bresin, Alisa Broderick

Published November 17, 2021

Holiday gatherings should include a heaping helping of COVID precaution

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It’s Thanksgiving. Tradition says it’s best spent in a full house of family and friends, carving the turkey, sharing a table, then strategizing the busy weekend shopping plans.

Medical experts have this advice: Maybe next year.

With COVID-19 again on the rise, holiday traditions probably need to be temporarily halted — or at least revised.

“People have to be much more cautious,’’ said Mark Vaaler, chief medical director at St. Joseph’s Hospital-North in Lutz. “We know the nationwide (COVID) numbers and now they are definitely increasing in Florida. Most of it has been through community spread. Any of these gatherings have the potential for some negative effects.’’

Mark Vaaler, chief medical director at St. Joseph’s Hospital-North in Lutz, said people should take the proper precautions at holiday gatherings to prevent the spread of COVID. (Courtesy of St. Joseph’s Hospital-North)

But, in many cases, Vaaler said he knows Thanksgiving gatherings will go on as planned. If so, he advises they should be held with reasonable precautions.

“If you are at-risk, someone over 65, with diabetes or obesity, you should think long and hard about whether this is a year you can get by without a traditional Thanksgiving,’’ Vaaler said. “The general rule of thumb is 10 or less (people), which is usually difficult to do for a Thanksgiving gathering.

“Then it’s about common sense. Social distancing and masks. You shouldn’t bring in family or friends who you haven’t been in contact with or you’re not sure where they’ve been. We’re blessed with good weather in Florida, so I would recommend holding it outside, if possible. That would be a very good idea.’’

Vaaler said he knows his recommendations might cause some raised eyebrows from families that have clamored for the holidays.

He said that’s understandable. People are seeking normalcy after a mostly rough 2020 for schools, businesses and almost every other walk of life.

“I do have a fear that the holidays could bring even more rough times,’’ Vaaler said. “People are very, very tired of wearing masks, observing social distancing and all the rest. I think some folks will say, ‘I’m getting together with my family, no matter what,’ and they’ll conduct activities and proceed like these are normal times.

“There have been studies where a super spreader event is traced back to just one person in the gathering being positive. But, afterward, dozens were infected. Although I understand people being fatigued by COVID, it’s just a good idea to wear the masks and take precautions, especially if you’re around people you’re not normally exposed to on a daily basis.’’

Vaaler said he’s not surprised Florida is in its current state of rising COVID cases. When the numbers dropped a few months back, he detected some complacency. Anecdotally, he has noticed more people declining to get a flu shot because they feel they’re fine with masking and social distancing.

It’s a similar attitude to holiday gatherings.

“You try to warn people, but some just don’t want to hear it, or be told what to do,’’ Vaaler said. “They’re family. They want to hug and kiss because that’s how you express appreciation and love.

“The point is you can still have these gatherings if you limit the people and adhere to precautions. Stay outdoors if you can. Maybe it’s not a normal Thanksgiving, but it’s the best approach for everyone’s sake.’’

Beyond the holidays, Vaaler cautioned that there’s no quick end in sight.

“I’m pretty convinced we’ve got several more months of pain ahead of us,’’ Vaaler said. “We’re getting encouraging news about the effectiveness of vaccines to mitigate the spread, but realistically that’s at least summertime until we get enough people vaccinated.

“In the short term, I believe we’re still in a situation where COVID is part of our lives. My optimistic viewpoint is the summertime (for a return to normal). My pessimistic view is toward the end of next year. Until it’s all clear, all of us must continue to take the proper precautions.’’

By Joey Johnston

Published November 25, 2020

Gearing up for a Thanksgiving tradition

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What began 22 years ago, as a way to provide a Thanksgiving meal to international students at Saint Leo University, evolved over time into a joint effort by the Benedictine Sisters of Florida and Saint Anthony Parish to feed the hunger “of anyone alone or in need” on Thanksgiving.

“Our outreach is to migrants, the homeless, those who are alone, and those seeking fellowship on this day of thanks and gratitude,” Sister Roberta Bailey, prioress of the Benedictine Sisters of Florida, said via email. “It is always a fun day of family and friends coming together in community to give thanks,” she added.

It takes a lot of helpers to peel enough potatoes to feed about 350 people on Thanksgiving Day. (Courtesy of Benedictine Sisters of Florida)

The meal is served on Thanksgiving Day at 2 p.m., in the Saint Anthony Parish Hall. Deliveries are also made to people who are unable to get to the hall, according to Faith Pridmore, director of mission advancement for the Benedictine Sisters of Florida.

Sister Mary David Hydro chairs the event and there are generally about 25 volunteers, including those that deliver, Pridmore said.

“We usually feed about 225 at the parish hall, plus the deliveries, plus we usually send pans of food over to the abuse center, so we feed about 350,” she said.

The menu consists of turkey, salad, mashed potatoes, green beans, rolls, pie, and coffee, iced tea, lemonade and water.

“We actually get the turkeys sliced,” Pridmore said, which cuts down on labor. But, volunteers “come the night before and usually peel 100 to 125 pounds of potatoes.”

“The Women’s Club over at St. Anthony’s do the pies,” she said. Except, “Sister Donna DeWitt does all of the pumpkin pies that go in the take-outs to the homebound.”

“The day of, Sister Donna does all of the cooking. So, the stuffing and the turkey and the gravy and the mashed potatoes and the green beans — and she has some helpers.

“Then, we have the drivers.

“Then, we have the servers at the parish hall,” Pridmore said.

“Ellen Mejias is the volunteer kitchen manager. She’s got two older daughters that help, usually, and her husband,” Pridmore said.

The idea is to provide “a feeling of fellowship, community and faith” in addition to the holiday meal.

“The kids over at Saint Anthony’s usually do the decorations. We try to make it as special as we can,” Pridmore said.

The Saint Leo University student Social Work Club, under Dr. Veronika Ospina-Kammerer, does fundraising each year to support the holiday tradition, Pridmore said.

Others help, too.

For instance, Pridmore said, “The Golden Corral gives us the rolls and their honey butter.”

If you would like to help or attend this year’s gathering, please call (352) 588-8443.

Those wishing to attend are asked to call by Nov. 17 at 1 p.m., so organizers can get a head count.

Published November 8, 2017

Giving thanks with a grateful heart

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Tomorrow is Thanksgiving, a time to reflect on the blessings in our lives.

This past year has been particularly joyful for me, both professionally and personally.

Since this newspaper is such a big part of my life, I want to share with you the top 10 reasons Thanksgiving is especially meaningful to me this year.

Our readers
I want to thank all of the readers of The Laker/Lutz News for embracing our new, bigger size. We took a leap of faith in August, changing our format to match the size of most daily newspapers.

Besides becoming 30 percent bigger overnight, we added a B section to give us a second front page, and to organize our classified products.

I confess I was more than a bit nervous about making such a significant change and taking on the additional expenses that came along with it. But taking risks comes with ownership, and it’s the only way to grow.

Four months into this change, we continue to receive positive comments — almost daily — about our new size.

My staff
A huge thank you goes to my staff of 12. I am ever so thankful to this group of professionals who meet challenging deadlines every week.

Think about it: How many business owners ask their staff to create a brand new product every week? But this is what my staff does — writing stories, taking pictures, selling and creating ads, and then putting it all together to fill typically 24 very big pages of stories and advertisements.

This requires an unbelievable amount of talent, commitment and hard work. Our staff box on Page 3A does not begin to give my employees enough recognition for the work they to do to bring you one of the best community newspapers in the state. 

Our advertisers
The newspaper we produce each week is possible because of the support we receive from our advertisers. They recognize that we offer an excellent vehicle to let patrons know about the services and products they offer.

My son Andy’s safe return
My son, Andrew Mathes, a captain in the U.S. Marine Corps, returned home at the end of May after seven months in Afghanistan. There is no greater gratitude that a mother can have than knowing her child is away from harm’s way.

Andy and Erin’s renewed wedding vows
Andy and his wife Erin, who were married a week before Andy’s deployment last November, renewed their wedding vows a year later — on Nov. 8 — at the church where Erin grew up in Appleton, Wisconsin.

Only nine family members were present when Andy and Erin married in a military chapel in Camp Lejeune, North Carolina. When they renewed their vows, more than 150 family and friends traveled from across the country to be there.

My nine brothers and sisters
I am grateful, always, for my nine brothers and sisters. But it was especially touching to see all of them at Andy’s and Erin’s renewal of vows.

Most of my family lives in Minnesota — a five- to six-hour drive to Appleton. But they were all there, as were many of Andy’s cousins, despite an approaching winter storm and the fact that the wedding was on the same day as opening of deer hunting season in Minnesota.

My daughter Rachel’s graduation and new job
My beautiful daughter, Rachel Mathes, graduated from Stetson University in May and is working as an art teacher in Jacksonville. It’s hard to say whether I’m more grateful for Rachel graduating from college in four years and landing a job in her field, or for the fact that I am no longer paying tuition.

When Rachel was born I felt so blessed to have a daughter, and that gratitude deepens with each passing year. I only wish that Jacksonville was closer to Land O’ Lakes so we could see each other more often.

My father, Don Kortus
Dad will be 86 in February, and his love for his family — which consists of more than 45 children, grandchildren and great grandchildren — holds us all together.

I am thankful for Dad’s wisdom, good health, sharp mind, and unwavering support for me.

Jonas
Jonas, my 9-year-Airedale terrier, is a cancer survivor, and I am thankful he will be my companion for many more years.

After being diagnosed with cancer in August 2013, his prognosis was poor because dogs with his type of cancer rarely live longer than a few months.

But after having a tumor on his spleen removed, he recovered so well that he underwent chemotherapy and is now in remission.

Vic Anthony
Finally, I am thankful for finding love the second time around.

When I opened my heart to love again, I met Vic Anthony, who has had my back these past three years. Sharing with Vic the pleasures and challenges of my family, my business, and my dog Jonas, has renewed my spirit and brought me much happiness.

See this story in print: Click Here

Pasco government offices to close over holidays

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Most Pasco County government offices will be closed Thanksgiving Day on Nov. 27, as well as the Friday afterward on Nov. 28. Most will reopen on Dec. 1, if not the Saturday before.

The Pasco County Tax Collector’s office, however, will also be closed Nov. 29, and not reopen until Dec. 1. The Pasco County libraries, however, will reopen that Saturday.

Although parks and recreation centers will be closed Thursday and Friday, parks and beaches will be open both days from dawn to dusk.

The shelter at Pasco County Animal Services will be closed Nov. 27 and Nov. 28, however an animal control officer will be available for emergencies. The shelter will reopen Nov. 29 at noon, and stay open until 6:30 p.m.

Buses will not run on Thursday or Friday, but will resume on Nov. 29.

The Pasco County Resource Recovery Facility as well as the East Pasco Transfer Station will be closed to both the public and commercial haulers on Nov. 27, but will reopen to licensed commercial haulers on Nov. 28. They will full reopen to the public on Nov. 29.

Florida set to ban insurance discrimination of gun owners … again

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Although it affects just one of the top five major insurance underwriters in the state, a bill is heading to the desk of Gov. Rick Scott that would prevent property and vehicle insurance companies from discriminating against policyholders who own firearms.

S.B. 424 was introduced by state Sen. Tom Lee, R-Brandon, just before Thanksgiving last year, and passed the House Tuesday by a 74-44 margin. It had previously rolled through the Senate by a 36-3 margin.

The bill consider it an unfair discriminatory practice by an insurance company if it refuses to issue, renew or cancel a policy, or charge an unfair rate based on the lawful ownership, possession or use of a firearm or ammunition by the applicant or anyone affected by the policy. It also would prohibit insurance companies from disclosing the lawful ownership or possession of firearms of those affected by the policy without anyone affected by that policy opting in to allow such disclosure.

It does not, however, prohibit an insurer from charging a supplemental premium when a separate rider is requested, to insure a firearm or firearm collection.

A survey of the top five insurance underwriters conducted by the Office of Insurance Regulation last month showed only one took into account firearm ownership when it came to policies, according to records filed with the Legislature.

It is not clear how the new legislation would affect existing law that has similar language, according to the Senate’s Appropriations committee.

Locally, state Reps. Mark Danish and Janet Cruz — both Democrats — voted against the bill. Local representation in both the House and Senate from the Republican side all voted for it.