|
|
Newsletter. |
©Lake Michigan Electric 2006-2007 All Rights Reserved | Privacy Policy |
Keep your safe haven safe during this Holiday Season! |
Decking the halls with Christmas lighting can be fun for the whole family, Start the project following these tips for safety! -Inspect the light string for cracks and damage to the insulation. -If you have any broken or burnt out bulbs they need to be replaced. -Use extreme care when mounting the strings to prevent damaging the insulation when driving insulated staples around wire. -Read the manufacturers' recommendations on use of lights. -When using lights outdoors, make sure the light string carries an outdoor rating. -If you are one of those people who never took the lights down from last year, then a close inspection is going to be necessary. -Wind and sunlight can cause the insulation to break down leaving exposed wire. -Check wire closely around staples to make sure that it has not chaffed or worn through. -Never exceed the manufacturers recommendation on number of interconnected strands of lights. This will cause the fuse in the strand to blow. -Never replace a blown fuse with anything except the proper size fuse for the strand.Wiring around the fuse link will cause overheating and could possibly result in a fire. Eliminate risk by only using extension cords approved for the application. |
Simplify your project with these installations! Automatic timers Wireless motion detectors Interconnected smoke detectors Dedicated circuit installation Switch controls Flood lighting |
Quote of the Season: "The best things in life are… Not things at all!" |
How sweet it is! Ingredients " 2 3/4 cups sugar " 4 ounces unsweetened chocolate " 3 tablespoons butter , plus more for greasing pan " 1 cup half-and-half " 1 tablespoon corn syrup " 1 tablespoon vanilla extract " 1 cup chopped, roasted nuts, optional Directions Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week. (Courtesy of Alton Brown) |
