http://www.poultrycongress.com/ http://nhpoultryfanciers.homestead.com/index.html Website should be updated in a few months with this year's show info. Boston Poultry Exposition info I'll have to look up, if you're serious. Also try the Poultry Press if you're very interested in shows. It has lisings for most shows held throughout the country, and lots of other info on exhibiting poultry. http://www.poultrypress.com/ If you are interested in seeing what it's all about, be careful to choose an official sanctioned poultry show as opposed to the local county fair poultry division. There is a huge difference. In the Northeast, most fairs are usually entered by backyard chicken keepers and/or 4H kids. They sometimes hire licensed poultry judges, but often do not, just choosing anyone who they think, or who can convince them, that they have any kind of knowledge of what makes one bird better than another for exhibition purposes. Occasionally you'll get a few true exhibition type birds entered, but most are not. The sanctioned shows, put on by a poultry club, usually attract exhibitors from multiple states, who have exhibition type birds as opposed to hatchery or production birds. The Deerfield Fair is one local exception, and it often attracts many exhibition breeders, although most leave their best birds at home and save them for the serious competition of the open shows, for various reasons. It's been years since I've entered at Topsfield, but they also have a good reputation for attracting exhibition type birds, as far as fairs go. The situation is not the same in other parts of the country. In some areas, such as the midwest and upper midwest, the big state fairs actually attract serious competeters, and are sanctioned with the appropriate organizations, with licensed, sought after judges and sometimes fairly substantial prizes. Just don't go to NH's state fair and expect to see many prize winners that are representative of what real show type birds are.

How long will it take depends on who you ask. I roast following Barbara Kafka's high heat method and having been using this method for over 10 years. So a turkey is never in the oven here for 5 hours or more. A 20 pound stuffed turkey will be done in 3.5 hours. Since you are picking up your turkey on Friday, you might also give Judy Roger's pre-salt method a try. Although normally I would presalted Thursday for roasting on Sunday. Home Cookin Chapter: Recipes From Thibeault's Table Simple Roast Turkey - High Heat Method ====================================== Source:Barbara Kafka Roasting A Simple Art Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn't too heavy for me to handle. It usually gives lots of good leftovers and is generally available. There are certain things to think of to ensure success before beginning: Remove the giblet bag from the interior of the bird. Remove the wing tips. Put everything except the livers into a pot and start Basic Fowl Giblet Gravy. By the time the bird is roasted, the gravy will be done. Use the liver in the dressing/stuffing or store in the freezer, covered with milk. Make sure there is a pan big enough for the turkey without it's touching the sides of the pan. Do not truss. Consider whether the bird should be stuffed or the stuffing served as dressing baked separately. If stuffing, think in terms of twelve cups of stuffing for a 15 pound bird, which will allow the big cavity to be stuffed and some more stuffing to be crammed under the skin flap at the neck. I seldom stuff because there are real food safety questions about the bird and its stuffing sitting out at room temperature. The oven must be very clean before roasting, or cooking at this high temperature will cause unpleasant smoke. In any case, there will be some smoke, so turn on the fan or open a window. Don't put the oven rack too high or the skin on the breast will get over cooked. For a twenty-pound turkey, the rack should be in the lowest position. Always put the turkey in legs first - dark meat takes longer to cook and the rear of the oven is the hottest area. If the top skin seems to be getting too dark, slip a doubled piece of aluminum foil on top of it. Don't move the turkey. Use an oven mitt to protect hands and forearms. Remove the foil with the same oven mitt ten minutes before the turkey comes out. Large turkeys are most easily removed from the pan by holding them with two pot holders, which will need to be washed. After the meal, get out a large stockpot to boil up the carcass and leftover bones for turkey soup and stock. 15 pound turkey, thawed, if necessary and at room temperature, wing tips removed, reserving giblets and neck for gravy, liver for stuffing. Fresh ground black pepper to taste 1 cup water or basic turkey/chicken stock . Place oven rack on second level from bottom of oven. Heat oven to 500F. Rinse the turkey inside and out. Pat dry. Sprinkle the outside with pepper. If stuffing, stuff cavity and crop, securing openings with long metal skewers. Lace them. Do not truss. Put turkey in an 18 X 13 X2 inch roasting pan, breast side up. Put in oven legs first. Roast until the leg joint near the backbone wiggles easily, about 2 hours. After 20 minutes, move the turkey around with a wooden spatula to keep from sticking. Remove the turkey to a large platter. Let sit 20 minutes before carving. Pour off grease from roasting pan and put pan on top of the stove. Add water or stock. Bring to a boil while scraping bottom of pan vigorously with a wooden spoon, loosening all the crisp bits in the bottom of the pan. These add intensity to the gravy. Let reduce by half. Serve on the side in a sauceboat or add to giblet gravy. 9 pounds stuffed 1 hour 45 minutes unstuffed 1 hour 15 minutes 12 pounds stuffed 1 hour 50 minutes unstuffed 1 hour 20 minutes 15 pounds stuffed 2 hours 30 minutes unstuffed 2 hours 20 pounds stuffed 3 hours 30 minutes unstuffed 3 hours Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium. . Notes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of presalting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking.

They are doing well!! Yours were my first started from seed, but now I have ~100 seedlings and plants combined. I learned how to pollinate them, so now I have at least 3 plants with seed pods ripening. (One is a cross between a double pink, and a Noble Concubine lookalike. I was going to send out that plumeria for you if you like.

I am remodeling my kitchen and plant to buy 4 new appliances. Generally I do a lot of research before I make big purchase. The problem I am having is everything I look at has bad reviews even if Consumer Reports rated it well. A few years ago I ran into this problem with a different house. My gas stove injectors went for the 2nd time an we were going to buy a new stove but ratings were terrible. I didn't have the $2,500 to spend on brand that was reliable. I couldn't make a decision so finally my husband gt tired of me and ordered the injector and replaced it himself. We still have that stove on that property. This time I have to bite the bullet though. All new cabinets etc would look crazy with the old appliances (mostly 1986 when house was built) plus the electric stove isn't well insulated and makes kitchen hot . We will add over the range microwave even though I hate to lose the older (not 1986 but forgot when) microwave that works awesome. Even the cook and reheat settings are accurate. I've had at least 3 microwaves in other house and none work as well. It's a Kenmore. We are thinking of purchasing through Costco because of the extra warranty 2 years + 2 years if you use their credit card + free installation and haul away. Looking at Samsung suite of products with French Door refrigerator with outside water and ice dispenser, microwave, electric range and dishwasher for $2599. sale through end of month. I could buy same $ at Best Buy but would have to pay for installation and haul away or local appliance store similar. Has anyone purchased appliances from Costco? We've had great luck with TV, computer, mattress and like that you can return for 90 days if you don't like but since you have to return I don't think it would work with appliances. Also Samsung per customers has bad customer service. Consumer reports rates LG best for percent of repairs. I no longer trust Whirlpool - they used to be great but rate of repair is highest now. Meanwhile m washer and dryer are ancient but they work and they are in the garage so I'm not buying new unless the break and last year I thought the time had some for the dryer but my husband opened it and it was broken belt and he fixed it. Glad I married a talented man.