Ida’s
Notebook
Ida Risser
Last week we went for a drive
to see the colored leaves in the
mountains. For one whole day
we drove through Dauphin,
Perry, Juniata, Mifflin, Snyder,
Union and Centre counties.
One particular drive that we
enjoy is the 15-mile Shade
Mountain Road which goes
straight through the mountain.
It took us exactly one hour to
drive it so you know that we
went slowly and stopped a few
times.
We disturbed a great homed
owl which flew from tree to tree
in front of our car. It was about
two feet in length and we could
see it’s ear tufts. The only other
living thing that we saw was a
chipmunk that scampered
across the road in front of us.
There are many trails leading
off of this road such as “Furnace
Trail,” “Tar Gap,” “Tram Trail,”
and “Richfield Path.”
Along the road were many
tiny red leaves which belonged
to the wild huckleberries. It was
wonderful to have absolutely no
traffic. Later we saw hunting
cabins named “Camp Coyote,”
“Summit” and “Hemlock Haven.”
We had already seen “Woodward
Cave” and so we did not stop
there.
Along the way we discovered
a large grocery store far off the
beaten path. We bought a basket
of pears from its orchard and
spent hours peeling and canning
them despite having Bose pears
of our own at home. We visited
an auctioneer and had a meal at
a country restaurant in Union
County before arriving home by
NEWARK, Del. The spirit
of the game is in the air, fans’
minds are dreaming of the perfect
pass or the winning touchdown,
and food- and water-safety are the
last things that come to mind when
getting ready to tailgate.
But Dr. Sue Snider, Extension
food and nutrition specialist, said
safety precautions to protect
against food- and water-borne ill
nesses especially one caused
by a deadly strain of E. coli are
critical when tailgating.
“There is little difference be
tween cooking outside or in,” said
Snider. “The only sure way to
know if food is done is to measure
nighttime.
The next morning we could
enjoy the red leaves on our own
tiny maple and the orange and
yellow leaves on our big maple
tree in the front yard. Then I
made a third batch of red quince
jam from some of our two
bushels that my husband picked
from a small tree on the hill
behind our house.
Check Out These Tips
For Safe Tailgating
the temperature with a meat ther
mometer. Burgers must be cooked
until the inside reaches 160 de
grees Fahrenheit in order to des
troy the E. coli bacteria. Chicken
must reach 16S degrees F. to kill
microorganisms it may carry.”
When the meat is cooked thor
oughly, never return it to the same
plate that held raw meat, warns the
food specialist The cooked meat
can pick up whatever bacteria was
left behind on the plate.
“Some recipes call for meat and
poultry to be marinated for several
hours or days, either to tenderize it
or add flavor. Always marinate
food in the refrigerator, not on the
counter,” said Snider. “And if
some of the marinade is to be used
for basting during cooking or as a
sauce on the cooked food, reserve
a portion of the marinade. Don’t
put raw meat and poultry in it. and
don’t reuse the marinade from taw
meat or poultry on cooked food.”
Snider also warns against pie
cocking meat, especially ribs.
“Some people like to pre-cook
ribs. If you do this, make sure the
meat is thoroughly cooked,” she
said. “Don’t partially cook the
meat and then put it in the refrig
erator overnight
“Barbecuing or grilling is not
much of a problem if it’s in the
backyard,” Snider said. When
you’re tailgating, however, make
sure the food arrives cold and
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stays cold until you’re ready to
grill.”
Keeping food cold prevents
bacteria growth. Snider suggests
putting cold, pre-refrigerated
foods into a cooler that has been
filled with enough ice to keep the
cooler at 40 degrees F. Then put
the cooler in the shade or under a
shelter and leave it there. Keep the
lid closed until you are ready to
eat the food.
“When handling raw meat, re
move from the cooler only the
amount that will fit on the grill,”
she said.
After cooking the meat or poul
try, keep it hot until it is served.
Remove it to the side of the grill
rack, but not directly over the
coals where the food could over
cook. Never let food sit out for
more than two hours before plac
ing it back in the cooler for stor
age.
“Finally, be sure to bring your
own water supply if you are uncer
tain that an approved water supply
is available.” said Snider. “In ad
dition to plenty of drinking water,
bring enough extra water so you
can wash any fruits or vegetables
you may have, or else wash them
off at home first. And take along
water for washing cooking uten
sils, containers and hands, and
plenty of clean, soapy sponges,
cloths and wet towelettes thus re
ducing the potential for food
cross-contamination.”
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