"They see long-term medical possibilities in the idea of adding skin bacteria instead of vanquishing them with antibacterials..." "...How funny it would be if adding bacteria were the answer all along." " “It’s very, very easy to make a quack therapy; to put together a bunch of biological links to convince someone that something’s true,” " I am still waiting for someone to write an article about spraying an operating room with good microbes in preparation for surgery. I have hope. http://www.nytimes.com/2014/05/25/magazine/my-no-soap-no-shampoo-bacteria-rich-hygiene-experiment.html?_r=0

Hi Ellen, here it is! I hope your friend likes it, I'm making mine right this minute (I don't use the giblets, I think they're ick). Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

I'm not sure I'll be much help on this subject since I'm just now decluttering and reorganizing my home. Here's a few little things I'm doing: Since I don't have a regular pantry (I'm going to make one somewhere, someday--lol) I keep all breakfast items in one drawer, like instant oatmeal, grits, hot chocolate, etc. So, I know in a glance what I need and don't buy extras. I just tear off the top of the pkg. and set the whole thing in the drawer. I also keep my ironing supplies on one drawer---irons, spray starch, etc. I actually had to buy a second iron because I couldn't find the first one---before I organized! I took all on my junky paper and cut it into note size, put it in my desk drawer. If I have pretty junky mail, or envelopes, I cut them up to use as gift tags or small note cards. I hate frying bacon, so I bake it now on a rack. It's healthier and I don't have to spend so much time at the stove. I actually baked a pkg. this morning, used it all at once---now, we have bacon for tomorrow. I don't have very many closets, so I'm using decorative tins and hatboxes (I went thru a hatbox-making phase a few years back) for storage of sewing and craft supplies, and anything else that I can't find a place for!!! LOL These things hold a lot, so I may not have to buy any shelves. In my foyer area, I have a narrow table with a mirrow above it. I just cleaned out that drawer in the table----I have a place for car keys (his & hers), gloves, hairbrush, and glasses. Since I wash my hands a zillion times a day, I keep either an old dish detergent bottle or shampoo bottle with soap, water (*and now hand lotion or baby oil mixed in) under the sink to wash hands with. I just saw a Dr. on Tv say that if you wash your hands too much and they're dried out, germs can enter your body thru the cracked dry skin EASIER!! They were talking about the flu viruses. He actually said that rubbing your hands back and forth, creating friction, would kill germs on your hands!! Rub your hands, rub your hands!!!!!!

Turkey necks are my standard for making homemade stock. I just simmer, no pre-roasting. Sadly, last year the major commercial poultry processor stopped offering retail packages of turkey necks. Apparently the pet food mfgs pay more so it all goes to them now. I was stumped until I realized an artisanal turkey producer probably offered them. It's two counties over, but we visit that area every few months anyway. So I stop in and pick up 5 or 6 bags of frozen necks to bring home. Lots of natural gelatin so the stock gels. Makes a killer demi-glace, too.