Christmas Ornament Storage: Protect Your Heirlooms

Christmas Ornament Storage: Protect Your Heirlooms

Storing fragile glass Christmas ornaments isn’t complicated. But do it wrong and you could damage your favorite holiday heirlooms so that spots and peeling occur, like in the photos below. Often these days, our instinct is to put anything special in a plastic box before throwing it out of the house. We assume that will keep our stuff safe. But for fragile vintage ornaments and many other items, plastic is not a good idea because it can actually trap small amounts of existing moisture insi...
Posted by: Ann Griffith
January 1, 2014 at 2:27 PM
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How to Brine and Carve a Thanksgiving Turkey

How to Brine and Carve a Thanksgiving Turkey

Preparing a turkey is an important Thanksgiving holiday event. You’re facing family, maybe even your in&#8208laws, and you want to impress. Well, we at Public Storage have got you covered, thanks to expert turkey recipe and carving tips from our pal Richard Hanna, a lead chef instructor at Le Cordon Bleu College of Culinary Arts near Los Angeles. If you’re using a frozen turkey, start thawing it in the fridge now and leave it in for two days, depending on its size. Then brine the...
Posted by: Ann Griffith
November 19, 2013 at 10:42 PM
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Celebrating Diwali, the Indian Festival of Lights!

Celebrating Diwali, the Indian Festival of Lights!

Like every year at this time, today I’m thinking back to the sweet scent of jasmine and rose petals, the look of vibrant traditional attire, and the sound of friends and family laughing over sweet and savory treats. I’ve worked at Public Storage in California for 24 years, but today I’m reminiscing of my years in Mumbai and the Diwali season that starts today. Everyone celebrates the five-day “festival of lights” with candles and fireworks. It’s just one big b...
Posted by: Seema Kacker
November 1, 2013 at 9:44 AM
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Fourth of July Barbecue Recipe: Watermelon Salad

Fourth of July Barbecue Recipe: Watermelon Salad

We at Public Storage love a good barbecue, especially to celebrate the Fourth of July, and especially if there are great sides. Some of us even think we’re masters at whipping up the quintessential accompaniments of summer.  There comes a time in every cook’s life, however, when he really wants to up his game, to do something different and better. For this, we turned to a true expert, Richard Hanna, head chef of Le Cordon Bleu cooking school in Los Angeles. We asked him to hone ...
Posted by: Ann Griffith
July 2, 2013 at 7:10 AM
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