Winter 2012

To all of our FM partners and colleagues....

~Your FM Diversity Team~

This article appears in:

Did you know?

  • Halloween is on October 31st, the last day of the Celtic calendar. It was originally a pagan holiday, honoring the dead. Holloween was referred to as All Hallows Eve and dates back to over 2000 years ago.
  • Jack o’ Lanterns originated in Ireland where people placed candles in hollowed-out turnips to keep away spirits and ghosts on the Samhain holiday.
  • Pumpkins also come in white, blue and green. Great for unique monster carvings


  • There is no evidence that turkey was eaten at the first Thanksgiving; a three-day meal shared between the pilgrims and the Wamponoag tribe in Plymouth, MA in 1621. It is more likely that they ate venison and a lot of seafood. 
  • Thanksgiving only became a public holiday in 1863, when president Lincoln declared it so.
  • An estimated 46 million turkeys are eaten on Thanksgiving (the birds weigh, on average, 16 pounds). That is more than double the amount eaten on Christmas (22 million) and Easter (19 million). In 2010, more than 244 million turkeys were raised and about 226 million of those were consumed in the United States.



This article appears in:

Words of Inspiration

~Giving Thanks~


John F. Kennedy
As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.
Anne Frank
I do not think of all the misery, but of the glory that remains. Go outside into the fields, nature and the sun, go out and seek happiness in yourself and in God. Think of the beauty that again and again discharges itself within and without you and be happy.
Theodore Roosevelt
Let us remember that, as much has been given us, much will be expected from us, and that true homage comes from the heart as well as from the lips, and shows itself in deeds.
William Shakespeare
Small cheer and great welcome makes a merry feast.
Alice W. Brotherton
Heap high the board with plenteous cheer and gather to the feast, And toast the sturdy Pilgrim band whose courage never ceased.
H. W. Westermayer
The pilgrims made seven times more graves than huts... nevertheless, set aside a day of thanksgiving.
A thankful heart is not only the greatest virtue, but the parent of all the other virtues.
This article appears in:

Tasty Holiday Treats!

Sweet Chicken Bacon Bites


  1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
  1 (1-pound) package sliced bacon
   2/3 cup firmly packed brown sugar
   2 tablespoons chili powder


Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
(for more, go to: 

This article appears in:

How to Cook Your Thanksgiving Turkey

1. Pick a Turkey

To choose the size, plan on 1 to 1 1/2 pounds per person. 
*Standard: Regular supermarket turkeys. They can be brined.
*All-Natural: Turkeys without added coloring or flavoring. The meat can be dry, so brining is key.
*Heritage: Old-fashioned varieties that tend to be small, with a lot of dark meat. They can be brined.
*Self-basting: Turkeys that have been injected with a salty flavored liquid. Do not brine. 
*Kosher: Turkeys that have been salted as part of the koshering process. Do not brine.

2. Thaw

If you are using a fresh bird, skip to step 3. If the bird is frozen, leave wrapped and put on a rimmed baking sheet in the refrigerator, allowing 24 hours thawing time for every 5 pounds. For a quicker thaw, submerge the bird in a cooler of cold water for 30 minutes per pound, changing the water every 30 minutes.

3. Brine

If you are using a self-basting or kosher bird, skip to step 4. Otherwise, unwrap the turkey and remove the neck and giblets (reserve for Classic Turkey Gravy). Rinse the turkey under cold water and pat dry. Prepare your brine.
Fill a large pot with 2 quarts water; add the zest (in wide strips) and juice of 5 oranges, 2 cups kosher salt, 1 cup sugar, 12 black tea bags, 4 bay leaves, 6 cloves, 12 peppercorns and 1 cup bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
Combine 1/3 cup kosher salt, 1 tablespoon sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
Fill a large pot with 2 quarts water; add 2 cups kosher salt, 1 1/2 cups brown sugar, 2 tablespoons juniper berries, 1 tablespoon peppercorns, 3 bay leaves and the zest of 1 lemon (in wide strips). Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.

4. Make a Butter

Remove the turkey from the brine; rinse and pat dry. Make your choice of flavored butter; reserve 4 tablespoons, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
Honey Mustard 
Mix 2 sticks softened butter, 2 tablespoons honey and 3 tablespoons each dijon and spicy brown mustard.
Pulse 2 sticks softened butter, 1/4 cup maple syrup, 2 chipotle peppers in adobo sauce, 1 garlic clove and a pinch of salt in a food processor.
Asian Ginger 
Mix 2 sticks softened butter, 4 chopped scallions, 1 1/2 tablespoons grated ginger, 3 grated garlic cloves and 1 tablespoon each sesame oil and soy sauce.
Classic Herb 
Mix 2 sticks softened butter, 2 tablespoons chopped parsley, 1 tablespoon each dried sage and dried thyme, 1 teaspoon pepper, 1/4 teaspoon paprika and 1/8 teaspoon ground cloves.
Crush and chop 2 tablespoons coriander seeds, 2 teaspoons cumin seeds and 6 garlic cloves. Mix with 1 tablespoon paprika and 2 sticks softened butter.
Mix 2 sticks softened butter, 5 minced garlic cloves, 1 tablespoon finely chopped rosemary, 2 teaspoons fennel seeds, 1 teaspoon lemon zest and 1/2 teaspoon pepper.

5. Roast the Bird

Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
(for more, go to:
This article appears in:

Celery Root, Potato, Pear Mash


8 ounces celery root, peeled and cut into 1 1/2-inch pieces
1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
2 cups peeled, very ripe pears cut into 1 1/2-inch pieces (2 medium)
1/2 cup whipping cream
1/4 cup butter
Salt & Freshly ground black pepper
2 tablespoons snipped fresh Italian (flat-leaf) parsley


1. In a large saucepan cook celery root, covered, in boiling lightly salted water for 5 minutes. Add potatoes. Cook, covered, for 20 to 25 minutes more or until tender; drain. Return potato mixture to saucepan.
2. Meanwhile, in a small saucepan combine pears, whipping cream, and butter. Bring to boiling.* Remove from heat.
3. Mash potato mixture with a potato masher or an electric mixer on low speed until smooth. Season to taste with salt and pepper. Mash pear mixture with a potato masher or a fork until smooth. Stir pear mixture into potato mixture just until combined. Sprinkle with parsley.
Like tangy flavors? Replace the whipping cream with buttermilk. Out of celery root? Use parsnips for an earthy flavor. Prefer a sweeter mash? Substitute apples for celery root and add to potatoes during the last 10 minutes of cooking.
*Tip: If pears are firm, simmer in whipping cream for 5 to 10 minutes or until tender enough to mash.
(for more, go to:
This article appears in:

Chocomint Christmas Cookies


½ cup butter, softened
½ cup shortening
1 cup sugar                                                                                               
¾ cup Dutch-process cocoa powder
2 teaspoons baking powder
1 egg
2 tablespoons milk
1 teaspoon peppermint extract
1 ½ cups all-purpose flour*
42 peppermint-swirl kisses or milk chocolate kisses (optional) 


 1. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are firm.
3. If desired, immediately press a candy kiss into the center of each cookie. Transfer to wire racks to cool.
(for more, go to: 
This article appears in:
Syndicate content
© 2014 Finance & Facilities, University of Washington     PRIVACYTERMS