I've had this problem for years and the doctors just don't seem to have a clue. Mine bothers me on the top of my hands too. Those are the only two places. There are two things that I have found that make it worse - handling carbonless paper and newsprint. After trying lots of prescriptions and OTC creams, the best solution I found is to use the anti bacterial handwash/sprays right away. I put it on and don't wash it off. I make sure that it gets into the skin. Before I found this remedy, I had broken the skin open from itching before I could get to it. I have sometimes thought that it might be dust mites because it happens when I am cleaning or dusting. Good luck! ... View related article.
We've all been in the same boat like forgetting to take the meat out of the freezer for dinner! But it's important to remember about leaving the meat out on the counter to thaw. The ideal way, of course, is to thaw it in the refrigerator if we remember ahead of time. But using cold water instead of warm water will accomplish the same thing but be safer in the long run. Food spoils quickly when left in the 40 to 140 degree range, and even though it may look good, it may already have started to turn bad. I remember seeing the sink filled with cold water and chicken thawing several times when I was a child. My Italian grandmother and mother always cooked spaghetti sauce, with meat, the day before and would leave it on the stove overnight to have for Sunday dinner. According to today's cooking standards, we should all have died instantly. However, it is better to use safer methods when we are feeding children. Our systems can fight off the little "critters" better than a child's sensitive tummy. The microwave works great as well for thawing. The rule "when in doubt, throw it out" about food left out, is still the best rule to follow in the long run. Since this discussion is about thawing, remember the opposite is true. If you've cooked a large batch of soup or chili and need to refrigerate it, the internal temperature needs to cool to 40 degrees within a two hour period of time in order for the food to properly cool for storage. Putting the food in shallow containers to cool quickly works better. ... View related article.
I made one of these in the 1970's too. My pattern wasn't directly from LeeWards but was a version of it. A couple of years ago I used this as a lesson plan for adults to take home to their children. I have the pattern somewhere. It is a green felt Christmas tree and on long piece of white felt. We stitched down the tree and used striped grosgrain ribbon in rows to form the pockets for the ornaments. Along the bottom, we added a piece of ball finge to finish it off and made a pocket at the top to hang it from a small wooden dowel. The ornaments are made out of felt too. If you are interested, please respond and I will find it after the holidays and get it to you. ... View related article.
I don't have actual recipes but have used wheat germ before in muffins. I would tend to think it could be substituted evenly. We usually mix a tablespoon or so into flavored yogurt or toss some into the cereal bowl.
I'm new with the flax seed too but have heard great things about it health wise so will be experimenting more with it in the future. ... View related article.
