One of the most famous actresses in the world heads to the Christmas-obsessed town of Homestead, Iowa, to shoot a holiday-themed movie. She is thrown for a loop when a romance brews between her and local inn keeper and single dad, Matt. As she gets a taste of small-town life, she discovers the true meaning of Christmas. Stars Taylor Cole and Michael Rady.
EggsRubber bands or twine⅓ cup of white vinegarSilk ties, scarves, blouses, etc. cut into pieces large enough to cover an entire eggWhite cloth (from old pillowcases or shirts) cut into large pieces to cover an entire egg\WaterStep One: Start by wrapping your eggs in the pieces of silk material. I discovered while I was dyeing the eggs that one side of the cloth definitely dyes the egg more intensely, but this varies from material to material. My advice is to wrap 2 eggs in the same printed material with one wrapped with the outside of the material touching the egg and the other wrapped with the inside touching the egg so you can ensure that at least one of the eggs is dyed with full saturation. You want to try and wrap the material as tightly as possible, easing out any wrinkles in the cloth so you don’t get any blank lines or spots in the dye. Secure the material with a twist tie on the side you won’t be displaying (e.g., the bottom or backside of the egg) as this is the area that will have the least dye. After all the eggs are wrapped in silk, wrap them once again in the pieces of white cotton material. For this step, you can secure the cloth by wrapping twine or rubber bands around the entire egg. Add the white vinegar to a large pot of water and bring both to a rolling boil. Gently place your eggs into the boiling water and boil them for 30 minutes. (SWAP) After the eggs are done boiling, scoop them out of the water with a ladle and set them aside for 10 min to cool… unwrap.
John McLemore's Top Turkey Frying Safety Tips Allow 4-min per pound when cooking a turkey in the deep fryer. Overheating the oil is the #1 cause of turkey fryer fires so keeping an eye on the temperature of your oil is key. You want to keep your oil at around 250°F. You want the temperature of the turkey to be the same throughout. Many turkeys have ice pockets in the cavity from refrigeration or freezing so place your turkey in a warm water bath to even out the temperature of the meat and get rid of any ice pockets. Drying the turkey is key. Water plus oil equals fire so make sure your turkey is really dry before you fry it.
