Q: This method cooks the rice evenly, so the bottom and sides are much less likely to burn. On the stovetop, boil twice as much water as rice by volume. One cup (240 mL) uncooked rice is enough for 3–5 people. Use vegetable or chicken broth instead for more flavor. If your saucepan and lid are safe for oven use, you can use that. Otherwise, use a Dutch oven or casserole dish. Long grain rice should be ready in about 35 minutes, but may take longer if your oven runs low. If your oven dish doesn't come with a lid, cover with a large piece of tin foil, or use a large oven-safe plate in a pinch. This releases trapped steam which will otherwise continue cooking the rice.
A: Preheat your oven to 350ºF (175ºC). Boil water. Place the rice and water in an oven safe dish. Tightly cover and bake until liquid is absorbed. Fluff with a fork before serving.

Q: With the turkey lying on its back, take the tip of one wing and tuck it under the shoulder of the turkey.  Do the same with the other wing.  If the neck flap is long enough, pull it tight under the turkey and use the wing tips to hold it in place. Having the wings tucked under the turkey also helps balance and stabilize the turkey in the pan. Cross one leg over the other at the ankles.  Be sure to cover the cavity at the tail of the bird with the legs.  While holding the legs in place, pull some kitchen twine under the ankles, then back over the top. Cross the ends of the twine over each other.  Pull the ends to tighten the twine so the legs are secure.  Cross the ends of the twine again and pull to secure your knot.  This is the simplest way to keep your turkey in a compact shape and keep the skin flaps closed.  It is important to secure the skin flaps, which will otherwise shrink back while the turkey is cooking and leave the meat underneath exposed to direct heat, which will result in overcooked, dry meat. Tie a double knot for more security. Trim any excess twine using kitchen sheers.
A: Tuck the wings under the turkey. Bring the turkey legs together. Tie the twine around the ankles.

Q: Unfortunately, Saturdays and Sundays are the busiest shopping days. For meal planning to work, it’s best to brave the weekend crowds. However, consider going to the grocery store right when it opens. The produce, meat, and fish will be fresher, and it won’t be quite as packed as midday. You can also shop right before the store closes. Especially on the weekends, it won’t be quite as crowded. Depending on your store, fresh items should also have been replaced by this time of day. There a few things that you should always have around if you’re going to be cooking a lot. Keep an eye on these items so you know when you’re running low. If you’re in the store and can’t remember if you’ve run out, go ahead and make the purchase. Some essentials might be:  Olive oil, as well as white and red wine vinegars. Salt and pepper. Chicken and/or vegetable stock. Rice, pasta, and noodles, as well as beans and lentils. Canned tomatoes. A natural sweetener like honey, maple syrup, or agave syrup. Canned coconut milk. As you’re walking into the store, pick up the sales list. Compare your list to the circular to see if there’s any overlap. You might also consider if you can make easy substitutions in your recipes for items that are on sale. The butcher can cut your meat to make it match what your recipe calls for, saving you crucial time at home. Depending on the item, you can also ask the folks at the fish market to prepare your seafood for you. They’ll usually take about 10-15 minutes to finish up, so you can pick up your packets of meat and fish right before you check out. This is especially important if it’s summer or if you live in an area that’s warm year-round. Don’t let your hard-earned money get wasted because your ice cream melted and your frozen chicken defrosted!
A: Choose an early morning to do your shopping. Ensure that you’ve stocked your pantry with the basics. Check the grocery store circular for sales. Visit the butcher first if you want your meat prepped. Leave the frozen aisles for the end.

Q: Leave the item in the fridge for up to an hour in order to cool the wax completely. This will make it easier to remove the wax and ensure it doesn’t spread further.
A:
Allow the wax to cool completely.