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arded mussels into another clean bowl of water. Remove the mussels from the water one-by-one and scrub each one. Use a firm scrubbing b rush to get rid of any remaining sand or barnacles. Rinse them under tap water. Cook the mussels.Eat Out-of-Hand Galas are wonderful cr isp, sweet apples with a mild flavor. Offer them as an after-school snack. Keep them in your fruit bowl throughout the fall and winter months. Pack a Gala apple in your lunch or tuck one in your handbag for when you need a quick, healthy pick-me-up on the go. For a spec free corel draw textures ial treat, try a chocolate caramel Gala apple. Salads Galas earn high marks in salads. Make a Waldorf salad with two chopped gala apple s, two stalks of celery chopped and about two-thirds of a cup of chopped walnuts. Mix in enough of your favorite mayonnaise just to moi aftershaves for work sten everything. Or make a crunchy Asian chicken salad with diced chicken, shredded carrot, chopped water chestnuts and diced Gala appl .

re naturally sweet, so dont add too much sugar. A touch of cinnamon also gives the sauce a nice boost. Baking Although Galas get mixed reviews in baked items, a number of baked apple recipes state that using Gala apples is an option. They also work fine in apple cake re cipes - think cranberry apple Bundt cake - or apple stuffing, but generally make a disappointing pie. You would be better to save your Gala apples for eating raw and choose a different type for pie.1 Place your frog legs in your refrigerator in their original container riverworld audio book as soon as you get home. Cook them within a few days. 2 Place your frog legs in their unopened container in the freezer if you don't pl an on eating them within three days. They will keep for up to three months. 3 Cook your frog legs and then wrap the leftovers in tinfoi aftershaves for work l. For short-term storage, place the leftovers in the refrigerator for up to two days. 4 For long-term storage, place your cooked frog .

h as Vibrio parahaemolyticus or Vibrio vulnificus. When lobster is not fully cooked to 145 degrees, there is not sufficient heat to kil l bacteria. Bacteria can cause fevers, vomiting and diarrhea. Typically, the onset of symptoms begins within 24 hours of the undercooke d lobster consumption. Symptoms are worse and more dangerous for people with chronic disease or compromised immune systems. Severe bact erial infections may cause death. Harmful Algal Bloom Sometimes algal growth in the water produces toxins that build up in the tissue o egg diet f shellfish. An example of this is red tide, where algae make the water appear red from the blooms. Red tide causes a buildup of toxins that kills fish and increases the level of toxins in shellfish. Eating shellfish that have been fished from areas with harmful algal b aftershaves for work loom can cause vomiting, diarrhea and fevers. Consumption of shellfish from red tide areas may also cause neurological problems. Heatin .

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