5. Protect your plant when you bring it home by wrapping it in a shopping bag if temperatures are below 50 degrees outside.

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1 Texas AgriLife Extension Service-Lubbock County * PO Box * Lubbock, TX Main, Suite 201 Lubbock, TX 79401* * Fax * December 2011 / January Expert Tips for Gorgeous Poinsettias BHG.com Garden Editor Justin Hancock shares his secrets for buying beautiful poinsettias -- and keeping them beautiful as long as possible. 1. Look for healthy plants. Choose a poinsettia with colorful bracts (which you might think of as petals) and rich green leaves. Pass by plants that have yellowed or wilting leaves; these plants don't last as long. 2. Avoid plants in sleeves. Poinsettias are sometimes sold in paper or plastic sleeves to help protect the plants during shipping. Sleeved plants usually age faster than plants that aren't grown in sleeves. 3. Select plants with fully colored bracts. Make sure the colorful leaf-like bracts don't have green edges; a lot of green in the bracts usually means the poinsettia was shipped too early. 4. See how mature the poinsettia is by looking at the tiny yellow flowers at the center of the bracts. If the flowers have and you can see yellow, powdery pollen, the plant is past its prime. Look for a plant with tight yellow buds. 5. Protect your plant when you bring it home by wrapping it in a shopping bag if temperatures are below 50 degrees outside. 6. Keep your poinsettia away from heat. Warm temperatures can damage the plant just as much as temperatures. Avoid placing your poinsettia near heat registers, fireplaces, or in rooms where the temperature stays above 80 degrees. 7. Display your poinsettia in a spot with bright light. Your poinsettia will do best if you keep it a spot with bright but indirect light. A north- or east-facing window is usually ideal. 8. Water your poinsettia when the potting mix feels dry to the touch. It should happen before the poinsettia starts to wilt. Avoid over watering and don't let your plant sit in water for more than 30 minutes. 9. Let the poinsettia's roots breathe. Poinsettias are often sold in plastic or foil pot covers. These decorative covers trap excess water. Cut off the very bottom of the pot cover or make several holes in it and set the plant on a plate or saucer to catch excess water. 10. Feed your poinsettia with a general-purpose houseplant food after the bracts fade if you want to keep the plant for the following year. Keep feeding through spring and summer, then in late September place your poinsettia where it will get bright light during the day but no extra light at night. After an 8-week period without light at night, your poinsettia should develop bracts and blooms. Source: Better Homes and Gardens Educational programs of Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating

2 HOLIDAY SAFETY Even in the midst of holiday celebrating, safety should come first. No matter what your decorating style, be sure to keep safety first this holiday season, particularly when choosing outdoor lighting. Use only lights that have been tested by an independent laboratory, such as Underwriters Laboratories. Check each set of lights, new or old, for broken or cracked sockets, frayed or bare wires, or loose connections. Discard damaged sets and purchase new. Lights are very inexpensive these days and it is just not worth the risk to your home to use damaged Christmas lights. Turn off all lights on trees and other decorations (inside the home and out!) when you go to bed or leave the house. Lights could short and start a fire. Never use electric lights on a metallic Christmas tree. The tree could become charged with electricity from faulty lights, and any person touching a branch could be electrocuted. Always think safety first! Source: Gazebo Gazette, Lubbock County, December 2011 BEAT THE BULGE THIS HOLIDAY Christmas, it s what s inside that matters most, calories that is, when it comes to your pant size. During the holiday season happy shoppers bag all kinds of candies, goodies and yummy comfort foods for their loved ones. Fight back this holiday season, against those climbing scales and expanding waist bands. Easy Tips to keep you in check T Be realistic. Losing weight is hard during the holidays, try to maintain. T Exercise helps relieve holiday stress and prevent weight gain, so include the Family. T Don t skip meals. Eat a light snack like raw veggies or a piece of fruit before a party. You will be less tempted. T Survey party buffets before filling your plate. Include vegetables and fruits to keep your plate balanced. T Eat until you are satisfied, not stuffed. Sit down, get comfortable, and enjoy. T Be careful with beverages. Alcohol can lessen inhibitions and induce overeating. T If you overeat at one meal go light on the next. T Bring your own healthy dish. Recipe Corner Low-Fat Eggnog 2 cups nonfat milk 2 large strips orange and/or lemon zest 1 vanilla bean 2 large eggs plus 1 egg yolk 1/3 sup sugar 1 teaspoon cornstarch White rum or bourbon (optional) Freshly grated nutmeg, for garnish Directions: Combine 1 ½ cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow. Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining ½ cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve. Garnish with Nutmeg. Per serving (½ cup): Calories 90; Fat 2 g (Saturated 1 g); Cholesterol 96 mg; Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g Source: Health Matters by Mindy Kae Diller

3 HOLIDAY GOODIES TO SEND & RECEIVE When ordering food gifts though the mail, transit time and a source are key! Be sure to specify overnight delivery, and request that the company supply a frozen gel pack or dry ice in the packaging. This will help guarantee that the food will arrive refrigerator. When Mailing a Perishable Food Gift...! Make sure the food is frozen solid or refrigerator! Use an insulated cooler or a heavy box packed with a frozen gel pack! Properly label the package Perishable: Keep Refrigerated on the outside! Ship your package by overnight delivery! Alert the recipient and agree on a delivery date. Keep you holiday goodies safe! Use this chart for mail order food safety. For more tips go to Partnership for Food Safety Education (info@fightbac.org) Source: 1-glorious-goodies-to-send-and-receive Safe Handling of Mail Order Foods These short but safe time limits will help keep refrigerated foods from spoiling or becoming unsafe to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only. - not advisable Safe Handling of Mail Order Foods Food Item Condition Upon Arrival Pantry Refrigerator 40 F Freezer 0 F Beef and Lamb; steaks and roasts Game Birds Pork, chops, and roasts Turkey - smoked, cooked Turkey - whole, uncooked Meats 3-5 days 1 year 1-2 days 1 year 3-5 days 6 months 7 days 6 months 1-2 days 1 year Ham - country Room temperature 1 year Sliced, 2-3 months 1 month Ham 0 whole, fully cooked 7 days Ham - canned, labeled Keep Refrigerated Refrigerator 6-9 months 7 days Ham - canned, shelf stable Room temperature 2 years 3-4 days Ham - fully cooked, vacuum sealed at plant, undated, un Ham - fully cooked, vacuum sealed at plant, dated, un 2 weeks Use by date

4 Food Item Condition Upon Arrival Pantry Refrigerator 40 F Freezer 0 F Sausage - dry fermented, not labeled Keep Refrigerated Sausage - Summer, not labeled Keep Refrigerated Room temperature 4-6 weeks 6 months 2-3 weeks Room temperature 4-6 weeks 6 months 2-3 weeks Sausage - Summer, labeled Keep Refrigerated 3 months 3 weeks Frozen entrees - meat or vegetable Frozen 3-4 days after cooking 2-3 months, cook frozen Seafood Caviar - non-pasteurized (fresh) Refrigerator 6 months 2 days Do not freeze Caviar - pasteurized, vacuum package Room temperature Refrigerate upon arrival 1 year un Do not freeze Hors d Oeuvres / Pastries 3-4 days after cooking 3 months Lobster - live Alive in sea water 1-2 days, alive Do not freeze Salmon - smoked, clear vacuum package (e.g., Nova Lox) 7 days 2 days 2 months Salmon - vacuum packaged, and/or labeled Keep Refrigerated 7 days 2 days 2 months Salmon - smoked, heavy metallic pouch in outer cardboard container, shelf stable Room temperature 1 year un 2 days Frozen entrees - seafood Frozen 2 days after thawing 1 year Cheese Products Cheese - soft (e.g., cream cheese) Refrigerator 2 weeks Cheese - processed or hard Safe at room temperature, but refrigeration prolongs quality 3-6 months 3-4 months ; 2 weeks sliced small pieces 6 months Cheesecake Fruit Products 7 days 3 months Fruit-fresh whole* Refrigerator or room temperature *Fruit storage varies by type. After refrigerating, store from 3 days to 3 weeks; prepared for freezing, fruits can be frozen for up to 1 year. Fruit - dried Room temperature 1 month 6 months after Fruit Cakes / Plum Pudding Cold or room temperature 1 month, quality better if refrigerated or frozen 6 months 1 year

5 Food Item Condition Upon Arrival Pantry Refrigerator 40 F Freezer 0 F Fruit / Nut Breads Cold or room temperature 7 days Nonprofit Organization U.S. Postage PAID Lubbock TX Permit #118 6 months Frosted cakes, layered tortes, petit fours Chocolate candy / other confections Other Cold or room temperature 2 days 3 days 2 months 1 year 1 year 1 year Jams / Jellies Room temperature 12 months un 6 months Pickles, pickled vegetables Room temperature 1 year 2 months Olives Room temperature 1 year 2 weeks Oil, olive or vegetable Room temperature 6 months 3 months Oils, nut Room temperature 6 months un 4 months Vinegar Room temperature 2 years 1 year Mustard Room temperature 1 year 1 month 1 year Honey Room temperature 1 year Pure Maple Syrup Room temperature 2 years un 1 year Nuts - cans, jars, or cellophane Room temperature 1 year un 6 months 1 year Tea - Bags Room temperature 18 months Tea - Loose Room temperature 2 years Tea - Instant Room temperature 3 years Coffee - whole beans, non-vacuum bag Room temperature 1-3 weeks 2 weeks 3-4 months Coffee - Ground, in can Room temperature 2 years 2 weeks 3-4 months Coffee - Instant, jars & tins Room temperature 1 year 2-3 months 2 weeks 3-4 months Source: USDA Food Safety and Inspection Service

6 E. Kay Davis, M.S., L.D., C.F.C.S County Extension Agent -Family and Consumer Science Lubbock County Individuals with disabilities who require an auxiliary aid, service or accommodation in order to participate in Extension sponsored meetings are encouraged to contact the County Extension Office at to determine how reasonable accommodations can be made. The information given herein is for educational purposes only. References to commercial products or trade names is made with understanding that no discrimination is intended and no endorsement by Texas AgriLife Extension Service is implied.