DON’T RAISE A CLATTER BY FALLING OFF A LADDER
For many of us, decorating the outside of our houses with hundreds of twinkling lights is a hallmark tradition of the holiday season. It’s how we let our neighbors and friends know we’re really getting into the spirit of the holidays. However, if we want to hang lights from our roofs and our gutters, it can’t hurt to keep some ladder safety tips in mind. POSITION THE LADDER WELL Before you climb to the roof, always make sure your ladder is planted firmly on flat, even ground. This is especially important if there isn’t a lot of even ground surrounding your home. At the same time, keep the angle of the ladder in mind. Moving the base of the ladder back 1 foot from the wall for every 4 feet you extend it upwards is a good rule of thumb. Finally, if you’re trying to get on the roof, make sure to extend your ladder 3 feet beyond the roof’s edge. POSITION YOURSELF WELL Once you’re on the ladder, stay centered on the rungs. Don’t lean too far to one side to hang Christmas decorations, as it’s one of the easiest ways to fall off. Instead,
take the time to walk down the ladder and move it to where it needs to be. The same principle goes for reaching things places that are too high up. Rather than stand precariously on the top two rungs, walk down the ladder, extend it, and walk back up again. BUDDY UP Never hang up Christmas lights all by yourself. If you’re constantly climbing and moving a ladder, you at least need someone to hold the ladder’s legs steady. Otherwise, you risk the ladder slipping and causing you to fall. Plus, having someone there to help means they can hand you things that are out of your reach, making the whole process of hanging lights faster and safer. Falling off a ladder is one of the most common causes of injury during the holiday season, but, by following these tips, you can ensure it doesn’t happen to you. However, if you’re still experiencing some pain from a fall from a ladder, give our clinic a call at 916-927-1333.
TAKE A BREAK
CLASSIC ROAST CHICKEN
Inspired by Ina Garten
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1 chicken, approx. 5–6 lbs
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1 head garlic, cut in half crosswise 2 tbsp unsalted butter, melted 1 large yellow onion, thickly sliced 4 carrots, peeled and cut into 2-inch pieces
Freshly ground pepper 1 large bunch fresh thyme, 20 sprigs removed
1 lemon, halved
1. Heat oven to 425 F. 2. Rinse chicken inside and out, removing giblets if included. Move to a work surface, pat dry, and liberally season with salt and pepper. Stuff cavity with thyme bunch, lemon halves, and garlic head. Brush outside with butter, and then season again. Tie chicken legs together with kitchen string. 3. Meanwhile, in a roasting pan, toss onions and carrots in olive oil and season with salt, pepper, and 20 sprigs of thyme.
4. Place the chicken on the vegetables and roast for 1 1/2 hours. 5. Remove from oven, and let stand for 20 minutes covered with foil. 6. Slice and serve with the vegetables.
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