Rinehardt Law - November 2021

NOVEMBER 2O21

BE SMART, GET RINEHARDT Rinehardt Law | RinehardtLawFirm.com | 419-LAW-2020

PRICELESS THANKSGIVING PRANK When I think about November, I immediately think about Thanksgiving. I have been very lucky to grow up in a family that takes their Thanksgiving meals very seriously. My favorite childhood memories are of the many Thanksgiving dinners we hosted at our house, having our extended family come together under one roof for a wonderful dinner. Now, it’s widely known that my mom, Hillary, is an exceptional cook. It’s also no surprise then that every year she is in charge of roasting the Thanksgiving turkey. Having such a fabulous cook for a mother, who’s roasted many delicious turkeys in her lifetime, you’d think I would have absorbed some of her techniques over the years, or at the very least, have some general idea of how to roast a turkey.

So, in 2018, when I saw a viral Thanksgiving prank sweeping the internet, I couldn’t resist trying it on my mom.

The prank started on Twitter and was dubbed as the #microwaveturkeychallenge. The task was simple: Text your parent and ask them how to cook a 25-pound turkey in the microwave. I wasn’t sure if my mom would fall for it, but I had to try. And the results did not disappoint! I then called my mom and let her in on the joke. She was very relieved to know it was a prank and I did not actually think I could microwave a 25-pound frozen turkey.

I hope everyone has a safe and happy Thanksgiving this year and everyone has the opportunity to share some laughs along the way.

–Rachel

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Comparison Shop Like a Champ DURING THE HOLIDAY SEASON

The holiday season can be expensive. Sure, you might describe this time of year with less cynical words like “magical” or “warm,” but unfortunately, most stores don’t accept magic or warmth as legal tender. Whether it be for gifts or for holiday meals and treats, most people want to get the most for their money while saving their time and energy. That’s what makes comparison shopping in the age of technology so worthwhile. In case you didn’t already guess its meaning, “comparison shopping” is simply when you compare prices of the same or similar products at different stores or online retailers. You’ve probably done comparison shopping without knowing you were doing it. However, once you truly embrace the concept, you can increase your savings. Plus, by using the bevy of online price comparison tools, you can do so without scrambling around to every store in town. If you want to comparison shop like a champ this holiday season, here are a few general tips. The best deal isn’t always the lowest price. If you’re buying gifts online, be sure to take shipping costs into account. They might end up making the cheaper option more expensive in the end.

You should also take a look at the return fees, in case these could drive the price up significantly.

Look at the per unit price for food. If you’re buying groceries for Thanksgiving dinner, sometimes the item that’s more expensive at face value is actually cheaper per unit. That can mean you’ll save money overall by buying in bulk. Be wary of markups. Black Friday can leave you feeling frenzied, and that’s not always when stores have their best deals. In fact, many of them mark up their prices (sometimes “discounting” them back to their regular price) in preparation for that day. It’s a good rule of thumb to be wary of massive “sales” at big retail locations. If you want to know where you can compare prices, take a look at any one of these apps: Google Shopping, PriceGrabber, Shopping.com, Idealo, Shopzilla, BuyVia, NowDiscount, ScanLife, or ShopSavvy.

5th Annual Thanks-GIVE-away

Inspiration Corner Attorney Robert Whitney

We are looking forward to putting turkeys on tables again this year for those families in our community who are facing adversity or hardship and need a helping hand.

Our colleague, friend, and president of the Lexington Local Schools Board of Education, Attorney Robert Whitney, was recently recognized by the Ohio School Boards Association at the Central Ohio Fall Conference. Mr. Whitney is the recipient of the Champion of Public Education award for his dedication and tireless service to our community’s students and staff. A graduate of Lexington High School himself, Mr. Whitney was first voted on to the Lexington School Board in 1964 and has served since then — 58 consecutive years! Mr. Whitney has been president of the board for the last 40 years. Mr. Whitney says he doesn’t play golf or go fishing, so he enjoys spending his free time serving the local community. He especially likes to get to know the students and follow their academic and professional careers after graduation. As an experienced and accomplished legal advocate, Mr. Whitney also continues to practice law in the field of criminal defense. Mr Whitney once heard a quote from the CEO of the former Continental Airlines that he as tried to abide by: “Work hard, fly right.”

We will be giving away 250 turkeys on a first come, first served basis on Friday, Nov. 19, from 3:30–5:30 p.m. (Please note there was a typo on the date in our October newsletter). We will also be giving out pumpkin pies this year! Thanksgiving is a time to gather around the table, share a special meal, and give thanks. Rinehardt Injury Attorneys want every family in our community to have the opportunity to enjoy the holiday without financial stress.

If you or someone you know needs a helping hand, come and see us on the 19th!

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ESSENTIAL FOOD SAFETY TIPS FOR TURKEY DAY Many Americans look forward to Thanksgiving every year because of the food. It’s one of the few days when we’re encouraged to overeat some true holiday favorites like turkey, stuffing, sweet potato casserole, and cranberry relish. Cooking a Thanksgiving dinner is not as easy as unwrapping a turkey and simply eating it. It can take hours of preparation and keen attention to detail to ensure your dinner is delicious and safe.

Rinehardt Family’s Favorite Thanksgiving Stuffing

Hillary has always hosted the family Thanksgiving dinner and she loves to try new recipes to serve alongside the classics. Over the years, after trying many versions of stuffing recipes, this recipe combines the best of all of them. It is a staple of the Rinehardt thanksgiving dinner, and everyone loves it. The combination of challah bread (you can buy it at Whole Foods or substitute with any soft egg bread) and cornbread is moist in the middle with crispy edges, and it smells heavenly.

Here are a few food safety tips to guarantee a safe and enjoyable Thanksgiving feast.

INGREDIENTS

Preparing the Turkey Before cooking the turkey, you need to take a few precautions. In most cases, your turkey will need to be thawed. Like other meat, you should never thaw your turkey by leaving it out on the counter. Harmful bacteria can grow when a turkey is left out at room temperature for two hours or more. Instead, thaw your turkey in an enclosed container in the refrigerator or in cold water. If you are thawing the turkey in cold water, you may have to use a large cooler if you don’t have a large enough pot. Keep the turkey in the cold water in the refrigerator or outside if it is below 40 degrees. After your turkey is thawed, pay attention to where you place it. Raw poultry has the potential to contaminate anything it touches. Wash down any surface the turkey touches with bleach water (one capful beach mixed with one gallon of water). Wash your hands with warm water and soap before and after touching the turkey. Use a cutting board strictly for the turkey and do not place any produce or other items on the same surface. You also don’t need to worry about washing your turkey before cooking it. Federal food safety advice advises against it, but it’s a tradition that some people might find hard to break.

• 1 small loaf challah bread, cut into 3/4-inch cubes and left in single layer to air dry for 2–3 days (in the alternative, dry in a 200-degree oven, but do not toast) • 1 8-inch square cornbread, can be a day old

• 4 tbsp butter or olive oil or 2 tbsp each • 2 onions, yellow or white, diced fine • 7–8 stalks of celery, diced fine • 1 Granny Smith apple, diced fine

• 1–2 tbsp each finely minced fresh rosemary, sage and/or thyme (if using dried, decrease amounts to 1–2 tsp each) • 1 lb Italian sausage, crumbled and cooked through (optional) • 2–3 cups chicken or turkey broth or stock • 2 eggs, whisked

DIRECTIONS

1. Preheat oven to 350 F. 2. Heat oil and butter in a large skillet over medium low heat. Add the onion and cook until soft, but not brown, about 5 minutes. 3. Add celery and apple and continue cooking until softened, about 5 minutes. 4. Add the minced herbs and remove from heat. Cool to room temperature. 5. In a large bowl, combine the breads, cooked vegetables, and sausage, if using. Add broth to moisten. Bread should be moist, not soggy. 6. Add eggs and gently mix. 7. Transfer the stuffing to a greased 9-by-13 Pyrex baking dish. Cover with foil and bake for 25 minutes. Remove foil and continue baking until the top is crispy, about 20 minutes. 8. Stuffing can be made a day ahead and refrigerated.

Cooking the Turkey Once your turkey is completely thawed and prepped, set your oven to at least 325 degrees F. The safest way to tell if it is fully cooked is by using a food thermometer. You want to keep your turkey in the oven until it has reached the internal temperature of 165 F. If you’re cooking stuffing inside of your turkey, you will need to make sure it is also 165 F. Once your turkey is out of the oven, let it stand for 20 minutes before carving to maximize the flavor. Enjoy!

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INSIDE THIS EDITION

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Priceless Thanksgiving Prank

Comparison Shop Like a Champ This Holiday Season

Inspiration Corner: Attorney Robert Whitney

5th Annual Thanks-GIVE-away

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Turkey Day Safety Tips

Rinehardt Family’s Favorite Thanksgiving Stuffing

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The First Thanksgiving Menu

THE FIRST THANKSGIVING What Was on the Menu?

Every Thanksgiving, we gather with our families and friends and pig out. Turkey, cranberry sauce, and stuffing, oh my! But did the Pilgrims actually eat all the same foods we do today? When we sit down at the Thanksgiving table, we are blessed with mashed potatoes, candied yams, green bean casserole, turkey, stuffing, and pumpkin pie. However, if we wanted to be historically accurate, we would need to change up that dinner spread a bit. Historians know of a few foods on the table that Pilgrims and Wampanoags shared at Plymouth Colony in 1621. Wildfowl, corn (in grain form for porridge), and venison were sure to be served at the first Thanksgiving. Wild turkey was also a common and abundant food source but

wasn’t likely the main course as it is today. A few days before the first Thanksgiving, the colony’s governor put four men in charge of hunting for birds for the feast, and they very likely returned with some turkey. However, as far as mashed potatoes are concerned, in the early 1600s, most Europeans and the Wampanoag had no idea what a potato was. They weren’t cultivated in North America until the 1700s. Likewise, cranberries were still very new to the Pilgrims, and they didn’t yet use them for food — instead, they used them to make dyes for fabrics! For dessert, pumpkin pie was not yet a thing either. Although the Pilgrims liked pumpkins, they didn’t have the butter and wheat flour needed to make pie crust.

Instead, they hollowed out the pumpkins (just like Halloween!) and filled them with milk and honey to make a custard and then roasted them. Although our Thanksgiving meals have changed over the years, it still is a fantastic time to get together and celebrate. In the spirit of evolving traditions, don’t be afraid to innovate to add your own personal traditional twist to the holiday as well!

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