| How to Cure Cracked and Dry Elbows Posted: 15 Mar 2022 05:00 PM PDT Dry, flaky elbows are an annoyance—they will certainly make you more self-conscious if you're trying to rock the sleeveless look—and if left untreated can become uncomfortable and painful. If you're suffering from dry cracked elbows, you most likely have a general problem with dry skin, and should check out our corresponding articles on how to deal with dry skin (see below for links). Dry elbows are an especially common and often stubborn problem to deal with, so read the following tips on how to restore your skin to a soft and smooth state. [Edit]Treating your Dry Elbows - Use mild cleansers. If you're suffering from dry, cracked elbows or dry skin in general, it's important to avoid harsh soaps and cleansers, which can further dry out your skin. Choose a product which is formulated for dry skin.
- Avoid fragrances and dyes. Fragrances and dyes are often irritating to the skin and can cause further redness and dryness. Choose cleansers and moisturizes which are fragrance and dye free.
- If you're having trouble sorting through selection at the drugstore, try looking for products designed for babies. They are typically much milder and are often fragrance and dye-free.
- Be gentle with your skin. Don't over-exfoliate; scrubbing your skin too roughly will only further strip your skin of important moisturizing oils. It's recommended that you use your hands or a soft washcloth to exfoliate. [1]
- Choose your moisturizer carefully. An important step to curing your cracked and dry elbows is to properly moisture and smooth them out. Not all moisturizes are created equally, though.
- Cream-based moisturizers are particularly effective at hydrating skin.[2]
- Products with ceramide and hyaluronic acid will help your skin retain moisture. [3]
- Products with dimethicone and glycerin are useful for drawing water to the skin. [4]
- Products with lanolin, mineral oil, and/or petroleum jelly are also recommended and are excellent at helping you retain water. [5]
- Look for lotions with lactic acid; beyond moisturizing your elbows, the lactic acid gently exfoliates your flaky skin. [6]
- Apply your moisturizer (fragrance and dye-free) immediately upon getting out of the shower. Don't dry off completely; it's better to apply lotion while your skin is still damp.[7]
- Try natural food scrubs and lotions. Your dry, cracked elbows may find relief from a variety of home remedies starting in the kitchen.
- Use yogurt on your elbows. Yogurt is high in lactic acid, which will gently help exfoliate your flaky skin. Greek variety yogurt is particularly thick and concentrated. Leave on your elbows for up to 15 minutes. [8]
- Try using organic honey on your ailing elbows, which has long been lauded as an excellent remedy for dry chapped skin. You can mix the honey with your yogurt spread (above), or apply straight to your elbows. [9]
- Treat your elbows with lemon. The citric acid in lemon can work to lighten the dark and dry skin on your elbows, and will also help to gently exfoliate. [10]
- Use natural food oils, like olive oil, avocado oil, or coconut oil as a moisturizer. Apply these straight to your elbows for a long-acting dose of moisture.
- Cover your elbows after moisturizing. After you've applied your moisturizing lotion or oil, cover your elbows with soft tube socks (cut off the toes and the tight elastic). This will help protect your elbows as you sleep, keep the product from rubbing off, and lock in the moisture as you sleep.
[Edit]Changing your Environment and Lifestyle - Keep the temperature low. Dry skin and cracked elbows can become a problem at any time of the year, but they are particularly common during the winter months as the air tends to be drier.
- Experts recommend you resist the urge to crank up the heat when the temperature outside falls.
- Keep the temperature slightly cooler, at 68 degrees. [11]
- Use a humidifier. In an effort to counteract dry indoor air, you may want to use a humidifier in order to keep the air moist.[12] Set it at 45-55% humidity. [13]
- Limit hot showers. Fewer things are more relaxing than a long, hot, steamy shower, but hot temperatures, and indeed exposure to water, have a drying effect upon our skin.
- In order to maintain your skin's natural protecting oils, it's best to keep your water temperature on the cooler side.
- Try to keep your bathing time as short as possible, 5-10 minutes top. [14]
- Limit time spent swimming. Swimming is an excellent source of exercise, but the exposure to harsh chemicals such as chlorine can contribute to your dry skin. You should either limit your time in the water or avoid it altogether until you are able to heal your dry skin.
- Cover up when exposed to the elements. If you're suffering from dry skin in general, you'll find it helpful to protect your skin from the wind and the sun. Our elbows take extra abuse, so particularly while you are working on curing them, you may want to wear long sleeves.
- Wear natural fibers, such as cotton, and avoid synthetic fabrics which may be irritating.
- Wool, while a natural fiber, can often be irritating to the skin, so you may want to avoid shirts and sweaters spun from wool, regardless of their wintry appeal.
- Stay hydrated. In order to treat your dry skin and elbows from the inside out, be sure to drink plenty of water.
- Change your diet. Foods that are rich in Omega-3 fatty acids have been shown to help protect our skin from harsh environmental factors and bolster our oil-protecting barriers.[15]
- Fish such as salmon, halibut, and sardines are excellent sources of Omega-3.
- Walnuts, safflower oil and flaxseed are similarly good sources of Omega-3 and are relatively easy to add to your diet.
- Before making any changes to your diet or taking fish-oil supplements, you should of course consult with your physician.
- Keep at your new regimen for at least two weeks. If you aren't seeing noticeable improvements after that time, you should consult with your doctor.
- Start with the simplest products first, and avoid using multiple products at once. The more ingredients you throw into the mix, the more likely it will be that you'll have a reaction or be unable to pinpoint the product or method that is working (or not working) for you.
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| How to Make Fresh Flowers Last Longer Posted: 15 Mar 2022 09:00 AM PDT How wonderful it is when someone presents you with flowers, wrapped in paper or in a box, straight from the florist. It seems to say that "I am thinking of you" in such a warm and romantic way. Flowers show feelings, thanks, or welcoming to their recipient. Making flowers last longer will add to your enjoyment of them, so they will not wither and wilt so fast. [Edit]Using Warm Water - Place flowers in warm water as soon as possible. Once the stems of flowers have been cut, you have removed their life support system.[1]
- Remove the wrapping paper, as paper can bruise the flowers and cellophane can cause them to sweat.
- When cut flowers have been left out of water for any length of time, cells start to form over the cut ends of the stems, which will prevent the stems from taking up water readily. To remove this sealed portion, snip off about 2.5cm (1") from the stem ends and then place in water preferably with preservative added, and allow the flowers to have a long drink before arranging.
- Fill a plastic bucket, one-third to one-half full, with warm water. Warm water should be used as flowers take up warm water more readily than cold.
- Flowers only drink through the ends of the stems and not through the sides of the stems, and for this reason, buckets should not be filled right up to the top with water, as foliage left on stems below the waterline will rot and pollute the water. This will feed bacteria and the flowers will die more quickly.
- The foliage of Marigolds, Chrysanthemums, Stock, and Daisies send off a particularly strong odor when left standing underwater over a period of time.
- Take the bucket of water into the garden with you. Use a sharp pair of secateurs and cut the flower stems on an angle - a slanted cut allows a better intake of water. Remove all foliage from the lower portion of the stems which would stand under the waterline. Place the flowers immediately in the water.[2]
- Avoid overcrowding flowers. Allow enough air to circulate between each flower. Too many flowers crowded together in a bucket may cause the petals to become squashed and bruised. Place the bucket in a cool dark place and allow the flowers to have a long drink before being arranged. When picking short-stemmed flowers, use a smaller container.
- Allow flowers to have a good drink for four to five hours, preferably overnight before arranging. This step is called conditioning. It allows the stems to fill up with water and the flowers will become crisp. These flowers will last twice as long as those that have not been conditioned properly.
- Use a flower preservative to destroy bacteria in the water. Flower preservatives are available in garden centers or supermarkets. Another alternative is to use a cap-full of household bleach in the water. If a preservative is not used, the water needs to be changed and the stems cut on an angle daily. If a preservative is used, the stems do not require re-cutting and water needs changing only about twice a week. Flowers, like Freesias, Spray Carnations and Liliums, have lots of buds. By using a preservative in the water, it helps develop the buds to open.
[Edit]Adding Aspirin - Put a cut flower in a pot or vase. Fill half the pot or vase with water.
- Add one tablet of aspirin.[3]
- Wait for 1 day. Repeat; add another tablet.
- Leave the flowers be after this. The aspirin will help the flowers to stay fresh for around five to nine days without putting in new aspirin pieces.
[Edit]Using Homemade Plant Food - Make homemade plant food. Flowers need food, water, and a clean environment. As such, their water should have a little food, like sugar, and some bleach to slow fungi and bacteria growth. Here's a basic home recipe:
- Mix together 1 quart water + 2 tablespoons lemon juice + 1 tablespoon sugar + 1/2 teaspoon bleach. Pour into the vase.[4]
- Trim the flower stems. This is to open the stems up to the water. Cut off the dried bottoms at an angle, the angle allowing them to take up as much water as possible.
- Trim the ends, which tend to get gummy and closed, every three or four days to keep them fresh longer.
- Remove leaves. Leaves left on the stems below the water level will quickly deteriorate and promote mold. Remove all leaves from the stems below the waterline.
- Place the trimmed flowers into the homemade plant food. Top up with water as needed.
[Edit]Trying Other Options - Try one of the following reader suggestions:
- Add a teaspoon of sugar or a pinch of salt mixed with baking soda.[5]
- Crush a multivitamin tablet and add it to the water.
- Use aspirin. Keep the cut flowers cool and put aspirin in their water. Crush the aspirin in the water before adding the flowers.
- Cut off the white portion at the bottom of bulb flowers, like Tulips, Daffodils, Jonquils, Narcissus, Irises and Hyacinths. Only the green part of the stem can take up water. Daffodils, Jonquils and Narcissus have a thick sap which oozes from the end of the stems when they are cut. Wipe it off before placing the stems in water. Keep these flowers separate from other flowers when they are being conditioned as the sap can affect other flowers. The thick sap can clog the ends of stems and prevent the uptake of water. Stand the stems in about . (3") of water and allow to stand at least six hours before arranging. Bulb flowers prefer shallow water. If daffodils, jonquils and narcissus are placed in deep water, the thick stems can become waterlogged and the stems shrivel up and the petals go papery.
- Wilted flowers can often be revived by standing the stems in fairly hot water right up to the flower heads. After the water has cooled, allow the flowers to stand in the water for a few hours before arranging. Roses can often be perked up by floating the whole stem, head and all, in warm water for half an hour.
- Give special treatment to certain flowers to give them the longest life possible. Flowers with woody stems do not take up water readily. Woody-stemmed flowers include Lilac, Hydrangea, and Rhododendrons. To help break down the thick fibers, you can split the ends of the stems upwards for about . (2") After this treatment, place the stems in a container filled with warm water and give the flowers a long drink before arranging.
- Most flowers should be picked when they are in bud or half open. You will then have the pleasure of seeing them slowly open up. The color of the petals should be starting to show. If picked too tightly in bud, they may never open. This is especially true of tulips and roses. The green pointed sepals around the base of the rose should be starting to turn downwards. Irises and Daffodils should be half opened. Gladioli should be picked when the bottom three or four florets are open and the top florets are still in bud. Carnations, Dahlias, Marigolds, Hydrangeas, Camellias, Gerberas and Chrysanthemums should be picked when they are fully opened.
- If you are unable to place flowers in water, place them in a strong plastic bag with some water in the bottom. Secure the bag with a rubber band. Another method is to wrap flowers in damp newspaper. If traveling by car, place the flowers in the coolest spot. As soon as you get home, re-cut the ends of the stems, place them in water and allow them to condition overnight before arranging.
- If you are picking your own flowers, it is best to do this in the morning or the late evening. Sugar reserves in the stems are at their highest in the mornings or evenings. Ideally, the best time is early morning when flower stems are filled with water after the cool night air. You should never pick flowers in the middle of the day when the sun is at its hottest. The heat of the sun lowers the water content in the stems and the flowers will not last nearly as long. If it has been raining and the flowers are wet, shake them gently to remove the excess water. Too much water will often damage flowers - especially delicately petaled flowers.
[Edit]Warnings - If you place flowers near a fruit bowl, ethylene that fruit emits will cause flowers to decay very quickly.
- Do not place flowers near a heater, on top of a television set or direct sunlight as the heat will affect the life of the flowers. Do not place flowers near a fan or in a drought. Do not place flowers near a microwave due to the radiation.
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| How to Make a Grilled Cheese Sandwich Using a Microwave Posted: 15 Mar 2022 01:00 AM PDT If your kitchen isn't equipped with a stove (or if you're just not comfortable using one), but you're craving the gooey, crunchy comfort of a grilled cheese sandwich, don't despair! Unfortunately, you can't just pop bread and cheese in the microwave without creating a soggy mess, but if you have a toaster oven or crisper pan, you can make a tasty grilled cheese in minutes. [Edit]Ingredients - 2 slices of bread
- Cheese
- Butter, margarine, or mayonnaise
[Edit]Preparing Your Ingredients - Choose a bread for your sandwich. The classic choice for a grilled cheese is a fluffy, white bread, but if you're a little more health-conscious, go for a whole grain or flax bread. Otherwise, just follow your taste buds—from pumpernickel to sourdough, there is no wrong answer.
- Avoid bread with large air bubbles or holes, as your cheese may melt right through and drip out.[1]
- Use dry, day-old bread if you have it. Since the moisture in fresh bread makes it soggy (unlike a hot oven, a microwave won't evaporate the moisture, which would allow it to get crispy), a dry piece of bread will fare much better in a microwave.[2]
- Always check old bread for mold, just to be safe.
- Use sliced sandwich bread if possible. Each slice of pre-sliced bread will have the same thickness, which means they will toast evenly. If you are buying an unsliced loaf from a bakery, ask if they can slice it for you. Most bakeries, and bakery departments at grocery stores, have a bread slicer.
- If you slice the bread by hand, use a serrated bread knife and try to cut the slices about 3/4 of an inch thick. Bread at this thickness will fit in a standard toaster and be thin enough for the microwave heat to penetrate.[3]
- Pick a cheese that melts easily. American and Cheddar are the go-to cheeses for a grilled cheese, but you can branch out with cheeses like Monterey Jack, Gruyere, Munster, Gouda, or Brie, as they all melt smoothly.[4]
- Avoid fresh, crumbly or very hard, aged cheeses, including fresh goat cheese, Feta, and aged Parmesan.[5] These cheeses just don't melt well when they are the main cheese in a sandwich.
- A very hard cheese like Parmesan will melt smoothly if you grate it and pair it with a melter, like Cheddar. The moisture in the Cheddar will help the Parmesan melt better.[6]
- If you can't resist those hard-to-melt cheeses, you can still add them to your sandwich for the taste (like you would add pickles or a tomato). Just make sure you also have plenty of cheese that melts easily, like Havarti or American.[7]
- Choose your spread. Butter is the classic choice, but margarine or mayonnaise will also infuse your bread with a richer flavor and help crisp the outside.[8]
- Consider adding extra ingredients to your sandwich. Pickles, tomatoes, jalapenos, avocado, even potato chips—get creative with additional fillings if you want to branch out from the classic cheese-and-bread-only sandwich.[9]
- Up your protein intake with a few slices of ham, turkey, or other deli meat. Just wipe off extra moisture before putting it on your sandwich.[10]
- Remember that ingredients with additional moisture—like tomatoes—might make your sandwich a little soggy.
- Enjoy your sandwich with a side of mustard, ketchup, sriracha, or tomato soup.
[Edit]Using a Toaster - Toast both slices of bread in a toaster until golden brown. If you are unsure of the settings on your toaster, try turning the dial to the medium, or middle setting. That way if your bread is a little under-toasted, you can pop it back in at the lowest setting to crisp it up.[11]
- The drier the toast, the better. You will be adding moisture back into the bread when you microwave it with the the cheese and butter. Too much moisture can make your sandwich soggy.[12]
- Butter one side of each slice of toast. You can butter both sides, but you run the risk of adding too much moisture and ending up with a steamed, soft sandwich.[13]
- Place the cheese and any additional ingredients between the two slices of toast. The dry, unbuttered side of the bread should be touching the cheese, with the buttered side on the outside. Two slices of cheese at about 3/4oz (or about 1.5oz total) is usually plenty of cheese.
- Make sure the cheese is evenly distributed across the bread so it melts evenly. You can tear slices into smaller pieces to make them fit.
- Don't pile your sandwich too high with extras. Microwave heat can't penetrate very deep--only about 1-1 1/2 inches--so a fat sandwich may not heat all the way through and your cheese might not melt.[14]
- Wrap the sandwich in a paper towel and place on a microwave-safe plate or rack. The paper towel will absorb the excess moisture, keeping your bread from getting too soggy.[15]
- Don't wrap the sandwich in plastic wrap, as this traps moisture instead of absorbing it.[16]
- Microwave between 15-20 seconds, or until the cheese is melted.[17] The time it takes to melt will vary depending on the microwave. If you see the cheese begin to drip out of the sides, the sandwich should be done.
- You can also see if the cheese is melted by trying to lift the top slice of bread. If the cheese is fully melted, the bread will stick together and be difficult to separate.
- Use a towel or oven mitts to remove the sandwich and let it sit for 2-3 minutes before serving. This gives the bread time to cool to a crust, plus it makes it safer for you to eat.[18]
[Edit]Using a Crisper Pan - Butter one side of each slice of bread. Make sure the butter is softened so it spreads easily on the bread, otherwise it might tear. Place the bread on a clean surface, butter-side down.
- You can soften or melt the butter by placing about 1 tablespoon in a microwave-safe bowl for 5-10 seconds.[19]
- Place your cheese on the dry, unbuttered side of one slice of bread. Most recipes call for 2 slices of cheese, or about 1.5 oz. Go ahead and add more if you want a super-cheesy sandwich.
- Distribute your cheese evenly over the bread so all melts at the same rate.
- Top cheese with any additional ingredients and cover with the second slice of bread, butter-side up. Don't build a sandwich any taller than 1-1 1/2 inches or the microwaves may not cook it all the way through.[20]
- Place your crisper pan (or browning dish) in the microwave and follow the manufacturer's instructions to pre-heat. A crisper pan is made from microwave-safe metal that becomes extremely hot and works the same as a griddle or pan you would heat up on the stove. It will brown and crisp your bread, just like if you made your sandwich in a frying pan.[21]
- To get the griddle-effect, a crisper pan must become extremely hot during the preheating process. Only use it with adult supervision and never, ever touch it with your bare hands. Use heat-proof oven mitts to handle the crisper.[22]
- Follow the manufacturers directions about where to place the pan. It may have to sit on the floor of the microwave or may have built-in legs that lift it closer to the grill on the ceiling of the machine.
- Do not put anything on the crisper pan until it has pre-heated.
- Place the sandwich on the crisper pan and microwave for 20-30 seconds.[23] If the crisper pan comes with a lid, don't cover the sandwich.
- If your bread doesn't appear to be browning, try adding more time in 5-second increments. Remember, the bread that is touching the pan is the side that will be getting crisp, so you may not be able to tell until you flip it over.[24]
- Use a spatula to flip your sandwich over and microwave for another 20-30 seconds. This will ensure that both sides of your bread are browned and toasted and that the inside of your grilled cheese is cooked through evenly. Press the sandwich with the spatula on either side to add crispiness.[25]
- Be very careful no part of your skin comes in contact with the pan. If it is easier, first remove the pan with oven mitts, then flip the sandwich and return the pan to the microwave.
- Use heat-proof oven mitts to remove the crisper pan and sandwich. Allow the sandwich to cool for 2-3 minutes before cutting in half and serving warm. The bread may continue to crust over a little as it cools.
[Edit]Warnings - The crisper pan should only be used with adult supervision as it becomes extremely hot when used in the microwave.
- Don't put your cheese in the toaster, as this will most likely lead to it short circuiting
- Make sure your sandwich is allowed to sit for a time to prevent burns from the melted cheese.
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