Although arguably there is no connection between the meaning of a surname and a coat of arms, the origins as known seem to us unlikely given that a coat of arms of great prominence was granted to the family of Hurtado de Mendoza in circa 1600.
Freezing meat keeps bacteria in a dormant stage. However, once thawed, these bacteria can become active again. Never thaw meat on the counter or let it sit out of the refrigerator for more than two hours. In the summer, reduce this time to 1 hour.
Using frozen chopped spinach is essentially a breeze. Nonetheless, here are a few tips for making the most of this convenient option. - For best results, thaw frozen spinach in its package in the refrigerator as much as two days ahead or for several hours at room temperature. Thaw multiple packages side by side, not stacked, which takes more time. - To prevent any leaking on the counter or in the refrigerator, place packaged spinach in plastic bag or on a plate. - Short of thawing spinach in advance, the microwave oven does a good last-minute job, but do not cook it, just defrost it. - Squeeze defrosted spinach dry (secured in a cloth towel) only when using it in souffles, pancakes, bread and dips-recipes in which excess liquid could be a problem.