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Ifthehighcostofres- taurant meals is eating up your cash, here are some great ways to keep your tab lean. DIS- COUNTS. Many res- taurants of- fer a re- duced-price menu for seniors and children. If you or someone in your party qualifies, inquire with the server, for these may not appear on the regular menu. These dis- counted menus typically offer smaller portions at significantly reduced prices. SKIP THE SODAS. Skip the pricey drinks with du- bious free refills altogether and you'll save at least $2 per person. Lisa B. re- wards herself whenever she opts for water by stuff- ing two bucks into her sav- ings account. SHARE. These days, splitting a meal is so- cially acceptable and ec- onomically savvy. While some restaurants charge for splitting, most are very accommodating. Paying a buck or two to split is still better than paying for two meals you can't finish. If you're em- barrassed about sharing, don't be. If you must ex- plain, say that you are a light eater or you're doing your duty to the Earth by not overconsuming. Some restaurants are so ac- commodating they'll split the meal in the kitchen rather than handing you an extra plate. SPECIALS. Many res- taurants have low-priced daily specials that are not on the menu. So before you get your heart set on a regular menu item, ask about any unadvertised specials. EARLY BIRDS. In an ef- fort to build business dur- ing less busy hours, many restaurants offer some dishes half-off or with some other enticing price — if you're there before the regular dinner crowd. This is typically 4-5:30 p.m. Look in your local newspa- per and your mailbox for advertisements and other information. APPETIZERS. Before you opt for a full meal, check the appetizer menu. You'll find generous por- tions minus the add-ons like salad or soup. And the price is right. Just request that your selection be served as an entree, and you'll fit right in. COUPONS. Call your lo- cal high schools to find out who is selling local Entertainment restau- rant-discount books. Or go to the Entertainment website to find one for your area. PLAY TOURIST. It's not unusual for restaurants to direct special offers at tourists. You can take ad- vantage of them, as well. Stop in the lobby of a lo- cal hotel and peruse the local attraction brochures. You'll find all kinds of of- fers. Your local tourism board will also have this kind of information. LUNCH MENU. In many restaurants, the lunch menu is slightly dif- ferent from the dinner menu, the difference being the portion size and price. Ask the server whether you can order from the lunch menu. If you can, you'll save a lot. RESTAURANT.COM. You can buy gift certifi- cates for selected restau- rants in all parts of the country for half of face value at www.restaurant. com. For example, a $25 gift certificate typically costs $12.50; and one with a $10 face value costs just $5. You can purchase the quantity you desire. This is a site worth checking out! GROUPON AND LIV- ING SOCIAL. Both Grou- pon and LivingSocial of- fer great values for restau- rants in your area that are looking to bring in new customers. You can often find coupons for 30 to 60 percent off. Take advan- tage. Wouldyouliketosend a tip to Mary? You can email her at mary@ everydaycheapskate. com, or write to Everyday Cheapskate, 12340 Seal Beach Blvd., Ste. B-416, Seal Beach, CA 90740. EVERYDAYCHEAPSKATE Great ways to save at restaurants Mary Hunt These days, splitting a meal is socially acceptable and economically savvy. Thanksgiving is a time for family, friends, good food and good times. The nation's emergency phy- sicians want to help you keep it that way and not have an unwanted mem- ory that involves a medi- cal emergency. "Emergency physicians are ready to care for you any time you need it," said Rebecca Parker, MD, FA- CEP, president of the Amer- ican College of Emergency Physicians. "But we hope that by following some common sense precau- tions, you will avoid pre- ventable injuries and ill- nesses, so you can spend your holiday enjoying time with loved ones." Foodpreparation The risk of bacterial con- tamination is high with any raw meat. Wash your hands thoroughly when handling uncooked meat, keep it separate from other foods. Sanitize any sur- faces that raw foods come in contact with. The Centers for Dis- ease Control and Preven- tion recommends that oven temperatures should be no lower than 325 de- grees, and turkeys should be completely thawed be- fore cooking. A food thermometer must register a safe min- imum temperature of 165 degrees inside a turkey be- fore it is served. It's best to cook stuff- ing in a casserole dish outside the turkey, but if you choose to stuff a tur- key, make sure the stuff- ing reaches a tempera- ture of 165 degrees to en- sure there is no bacterial contamination. Refriger- ate all leftovers within 2 hours. People with food al- lergies who have not pre- pared their own meals at home should ask about the ingredients and how food was prepared to prevent exposure to allergens. Common injuries One of the most common injuries during the Thanks- giving holiday is cuts with knives — specifically carv- ing knives that cut fingers or hands. Be careful when slicing food, and more spe- cifically, do not rush. More accidents occur when carv- ing and cutting too quickly. If possible, allow someone who is experienced in han- dling sharp knives do the carving. Burns are another com- mon injury during Thanks- giving. The kitchen can be a dangerous place, espe- cially around the oven and grill. Again, don't rush when cooking dinner, have a plan of execution that leaves you plenty of time to get it done. A special note of cau- tion is given for anyone who deep fries a turkey. This can be very dangerous and cause serious burns and fires, especially if you have never attempted this before. Make sure to care- fully research the proper way to "deep fry" and use extreme caution. Frying a turkey should be done well clear of the home or any flammable structure. Also, never attempt to deep fry a frozen turkey. Driving safety Around 42 million peo- ple will drive somewhere for Thanksgiving, accord- ing to AAA. With more cars on the roads, more car crashes occur. Avoid inju- ries by making sure you drive carefully, don't text and drive or talk on a cell phone, always wear your seatbelt and make sure younger children are prop- erly strapped in and obey all traffic laws. It's also im- portant to be rested while driving. Eating safely The key is to approach the Thanksgiving meal with moderation. Food is usually abundant; however, for some, it is too much and consumed too quickly. For those with medical condi- tions, such as congestive heart failure, kidney dis- ease and high blood pres- sure, excess salt is danger- ous. Monitor your sodium intake, and make sure you take any necessary pre- scription medications, as you would any other day. Consult your doctor if nec- essary. Eat food slowly, and when satisfied take a break and allow your body to pro- cess it. Eating too quickly can cause heartburn, in- digestion and may create chest pain, which could re- quire medical assessment. Injury prevention Before or after the meal, it's common for many to head outside and play sports (football, basketball, etc.). Weekend warriors — beware! Injuries can occur for those not used to rou- tine exercise. If you must play a traditional "Thanks- giving game," emergency physicians recommend having fun and going easy — not overdoing it. It's important to pace yourself after a big meal, and for those not used to regular physical activity, you might want to recon- sider and participate in a different activity. Emer- gency physicians see many sprains, strains and frac- tures in those who try to do too much, too quickly. We also treat patients de- velop shortness of breath and chest pain from over- extension. ACEP is the national medical specialty soci- ety representing emer- gency medicine. ACEP is committed to advancing emergency care through continuing education, re- search and public educa- tion. Headquartered in Dallas, Texas, ACEP has 53 chapters represent- ing each state, as well as Puerto Rico and the Dis- trict of Columbia. A Government Services Chapter represents emer- gency physicians employed by military branches and other government agen- cies. HEALTH Avoid a trip to the ER this Thanksgiving Yellie Lawrence will be participating for the sec- ond year in Open Studio Tehama County on Satur- day, Dec. 3-4 and 10-11. With a background in the arts of wood carving, painting, spinning and knitting, Lawrence settled on pottery 10 years ago. She perfected her craft under instructors Palul of Shasta College, and Randy Holbrook of Red Bluff. "I love working with clay, sitting at the wheel and creating functional pottery or just letting my hands and mind wander and see what happens," Lawrence said. "There are a lot of steps before you get to the fin- ished product. Once you have thrown a pot, it has to dry then trimmed, put in the kiln to be bisqued to a temperature of 1,888 de- grees, then the glazing pro- cess begins. After that, the pots go backinthekilntoatemper- ature of 2,194 degrees and then the excitement hap- pens— the opening of the kiln and seeing how the fin- ishedproducthascomeout." Lawrence said she is looking forward to again sharing her pottery and process with visitors to her studio during this year's Open Studio Tehama County tour. The self- guided tour will be free. Hours will be 10 a.m. to 5 p.m. each day. A stu- dio map and a list of other artists participating can be found at www.openstu- diotehama.com. Open Studio is sup- ported by the Tehama County Arts Council. OPEN STUDIO Ce ra mi cs a rt is t to b e pa rt o f to ur YellieLawrence The Salvation Army Red Bluff Corps 2016 Christmas Red Kettles Volunteer Bell Ringers Needed! Please consider becoming a part of TheSalvationArmy historic Christmas Tradition by volunteering you time to help us in the collection of money which allows us to provide clothing, food, and other badly needed items for the poor within Tehama County. KettlesareoperatedMonday-Saturdays November 21st-December 24th To volunteer contact: Gregory - Kettle Coordinator Kettles - 530-567-1456 or Office 530-527-8530 940 Walnut Street, Red Bluff, CA 96080 All funds raised in Tehama County STAY in Tehama County and are used to meet needs in our community. STOVEJUNCTION The TheNorthState'spremiersupplierofstoves 22825 Antelope Blvd., Red Bluff 530-528-2221 • Fax 530-528-2229 www.thestovejunction.com Over 25 years of experience Tues-Sat9am-5pm• ClosedSun&Mon Now Carrying! 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