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Split fingertips


SPLIT FINGERTIPS, ANYONE?! 
 Ouch. (This information from Away to  Garden blog may have a solution for you.) From the start of winter into early spring, that’s my main complaint, and nonstop snow-shoveling and serious cold do nothing to speed relief. I whined to a friend the other day, and she listened for a moment, then stopped me with two words:wound strips.If you’ve had beat-up fingertips, you have probably gone through a lot of Band-Aids, but how practical are they, except overnight? They’re clumsy when typing, and when cooking, or washing hands—not good. If they get damp, the pad portion holds moisture, which doesn’t seem to promote healing, either; the little strips don’t do that. And ripping off a big old swath of adhesive from a split finger when the bandage is either wet or soiled, or you want to apply more balm? Ouch.

Instead, just put the tiniest dab of something emollient on the troubled spot—Bag Balm or Farmer’s Friend or A&D or whatever you like—then cover the crack up with a portion cut from one of the many quarter-inch-wide strips in each package. (The breathable adhesive strips are usually used in multiples, to secure small cuts and wounds, and even after suture or staple removal to improve cosmetic results. I used maybe one-third of one strip–of which there are 30 in a box–per fingertip, playing with the positioning depending which way the finger was cracked.) Don’t pull the crack closed forcefully with the strip, but rather start by lining up the skin edges, the directions say, then apply the strip to one side leading right up to the wound. Next, without any tension or pulling, apply the other half. With a crack under one nail, I positioned the strip as in the photo above. Remember: These little strips are adhesive, so use care when removing. 

News

How To Store Potatoes For 20-Plus Years

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If 20 years sounds like a long time to store potatoes, then it might surprise you to know that “fresh” potatoes in the grocery store are often 11 months old when you buy them. Modern developments in commercial food storage allow growers to store produce with a chemical (1-methylcyclopropene), which extends the shelf life of vegetables.

 

Of course, fresh potatoes won’t last 20 years, but you can dehydrate them to get that kind of long-term shelf life while maintaining nutritional value.




Now save carrots for 20 years with a dehydrator