Tips in Choosing the Perfect Manicure Table

When you are a professional nail technician or a DIY nail enthusiast, you will need one of the best manicure tables to do your or your clients’ nails. You can’t just go around from one surface to another hoping that the marks that the products that you use will not leave a mark or stain your coffee table, dining table, study table or whatever alternatives that you may think will do the job. You will need a dedicated manicure table, which you can set in one place or opt for a foldable best manicure table that you can bring with you wherever you feel like or need to be doing a manicure or a pedicure.

There are so many options when you think about it, however. There are so many brands that offer a variety of price and features that will come with different price tags. So, if you are in the process of deciding which manicure table to go with, you need to read through this post. Don’t just pick the first that you see in a shopping mall or local store.

As we have pointed out, there are so many options available for you. Don’t settle for less. Make every penny that you use to purchase the manicure table worth it. Whether you will need one for a salon or when doing your nails at home, picking the right manicure table can do a lot of difference with how you will go through the process, as well as Manicure tables come in many shapes and sizes. Whether you love doing your nails at home or work out of a bustling salon, choosing the right table makes all the difference. The perfect manicure table will not only give you a more satisfying time doing your nails, but it will also make the process easier, hence faster. Remember that whatever you are doing, you deserve only the best.

To help you decide which manicure table to look and buy for considering the following:

Before you decide which table to consider, you’ll need to be certain how you would actually use your manicure table for. If you would be using it as a professional nail technician, then you should be looking for a manicure station made of high-grade material and one that is designed to hold a multitude of tools and polishes. If you would rather use the table at home, you will benefit from a table that is just as functional as it looks good. For a hobbyist, you will need to consider the space where you intend to place your dedicated manicure table, the storage space for the table (if you are looking for a foldable type), and so on. On the other hand, a professional will want features that include storage capacity, inbuilt lighting, and ventilation. (more…)

Best Food For Your Docile Bearded Dragon

Your bearded dragon has a variety of food needs. It is vital that you know what a healthy diet for your pet dragon consists to make sure that it will stay healthy longer. Feeding your dragon less frequently or otherwise may cause several health issues. Hence, it is best that you make sure that the food that you offer your docile dragon matches its health needs.

If you are looking for the best food that you can offer to your bearded dragon friend, you have landed on the right page. We provide a list of what your pet will consider palatable food sources. You will find a variety of food choices below so you can pick the best among them. This list details the most appropriate food options, including those commercially available, for your pet dragon.

Basic information about bearded dragons

This docile reptile has been a well-favored pet for many animals keepers today. Many have found this tiny creature very easy to maintain and also an interesting animal to keep as a pet. Even though they spend much of their lives in the desert, they can easily adjust to a new habitat, provided that the appropriate setting is created for them. This necessitates the setting up of an enclosure that is just the right size for them to roam around, bask in the manually-adjusted lighting and temperature set up, as well as enjoy the substrates and the food choices offered to them.

A bearded dragon can live for more than a decade, so if you know the proper husbandry for this reptile, you are sure to enjoy years and years of satisfying moments with your pet. It is best that you fully understand how your pet behaves and what kind of foods that it likes too much on, so you can offer the best food for it.

Best Diet for Bearded Dragons

Best diet for Bearded Dragons docile lizard is an omnivore. That means it can live either on animal or plant food sources. However, animal-food sources comprise about 75% of what they eat. Here are the most common and well-suited foods for your dragon.

Vegetables

Note that bearded dragons can live solely on animal food sources. However, to provide them with the best nutrient that can support their health and growth, you will have to replicate their diet in the wild. That will mean that you need to have about 25% of fruits and vegetables in their diet. (more…)

All About Fungal Infections

Fungi are organisms that can cause various health problems if they are not properly addressed right away. They are also known as germs and may be as small as tiny microorganisms or could be as big as a mushroom. They exist everywhere, but they are normally harmless. They can cause itchiness at times, however, and should be treated with anti-fungal creams or oral treatments.

These organisms can also cause more serious health issues, especially if the person they come in contact with are already ill or have a weak immune system. They can also settle in parts of the body where we really don’t have them to be. They could multiply rapidly on the skin, nails, between our toes and, in the private parts.

Fungi can grow even on healthy persons. But they should be treated right away with creams,  any anti-fungal solution, or anti-fungal oral medication to ensure that they will be eradicated and will not cause more serious health concerns.

What are the types of fungal infection

What could be the most annoying thing that fungi can to one’s body is to cause itchy skin problems. These easily identify the types of the fungal infection that may affect areas of the body.

1. Athlete’s foot (clinically called tinea pedis). An athlete’s foot is a condition caused by tiny fungi growing in between the toes. This makes the skin really itchy and quite sore. Doctors usually recommend treating this condition with a cream known as terbinafine.

2. Fungal Groin Infection. There are older people who may develop an itchy fungal infection in the skin. This kind of fungal infection grows (in men) at the top of their thighs (also called the groin creases) and, in older women, under the breasts. Many have experienced an improvement in this condition after a few application of an antifungal cream like miconazole.

3. Ringworm (Tinea Corporis). This skin condition is characterized by a dry, slightly reddish circle of itchy skin that is usually found on the legs or arms. There are cases that ringworms also developed on the scalp. This condition is then called Fungal Scalp Infection (Scalp Ringworm). It usually goes away with best antifungal cream for ringworm or tablet.

What is common to these fungal skin infections is that they are usually itchy rather than painful. The fungal growth also often makes the skin a bit flaky. They are not contagious, however. You won’t catch the infection by simply touching the other person’s skin. Though they can be quite annoying and irritating, they are normally easily treated and are not considered serious health concerns. (more…)

WFD: O Avocado by David Lazar

My urges for certain foods are completely clear to me—I loved to eat saltines and tomato juice when I was in nursery school (much nicer to say than pre-k, which introduces children to the harsh world of consonants and attenuation—we don’t have time, even then, to say kindergarden) and I like to drink tomato juice and eat crackers now. Lots of salt, and tomato juice seemed novel when I was a child. Some adults drank tomato juice, it seemed, before expensive meals. This is a cultural fashion that has passed. I don’t recall the last time I was in a restaurant and witnessed a Heinz apertif. But when I was a boy, and still now, it gave and gives tomato juice a bit of juice. Some people have an aversion to tomatoes, especially children. My own son looks at a tomato, sliced, juiced (I never understood the exception for sauced) as a food horror, perhaps the seeds, in the slices, waiting to invade, and the texture of the juice, unfit for a drink. Sometimes I’ll go several months without having tomato juice and a strange need will overtake me. I’m not sure if it’s emotional or physiological necessity, some combination. But I have to rush out and buy and drink several glasses of tomato juice at once, like some kind of tomato junky. I have visions of being found, sprawled, with a can of V-8 beside me, detectives shaking their head: “He got a bad case. Up from Mexico. Tomato Cartel.”

Other urges from my childhood are more resistable. I think of having liver every so often. I used to love liver. If you really needed to, you could say I was a liver lover. You could even taunt me by saying that. Liver lover. But apparently I don’t crave it enough to yield to the desire. Will I ever again eat liver? Not chopped, but an actual cooked piece of liver, with onions. I’m working myself up into a yen by writing about it. “Yen” is a word that isn’t much in vogue anymore. I love “yen.” I’d love to bring yen into vogue through the good offices of liver.

I like very fresh bread, and slightly stale bread. Slightly stale rye bread from a bakery, with butter. My father used to say that he liked stale bread, and he did, very stale bread, capable of crumbling, for birds. This intrigued me as a child, and I’ve inherited a modified version of it, as though the grip of the Depression were lightening generation by generation through the relative freshness of foods of we consume. I like to put a single slice of slightly stale rye bread, well-buttered, on a plate, and eat it while watching an old sitcom, like Bob Newhart, or Dick Van Dyke. Then the difficult decision of whether to have another is muted by the involvement of the show, which I’ve invariably seen. I frequently decide to have half a slice, because to have another full slice would be too self-indulgent. Little pleasures pushed too far fall over the edge and land on the carpet, butter side down.

Eating anything very late at night . . . I have to eat alone—that’s the essence of guilty pleasure in food. I can’t experience guilty pleasure eating with anyone else. It’s completely masturbatory. I sometimes worry that my son will catch me eating something after he’s gone to bed. When he finds out that I’ve eaten something after he’s gone to bed, he sometimes acts betrayed.

I frequently don’t eat what I really had the urge to eat, and I’m filled with regret. And I don’t understand why I didn’t order, buy or make what I really wanted. I don’t understand why I sabotaged my pleasure. And then I dislike what I’m eating, and my meal or snack becomes work-eating. I have to just get through it. And I’m annoyed at myself, because the idea of interrupting the meal to reclaim the desire is more than I can muster. It must be put off for another time! I must be disappointed! And the idea of beautiful, moist egg salad, warm of course, sits on my pleasure hope chest and whimpers, mutters.

Right now I’m thinking about herring. It’s the first food I remember eating, creamed, the herring, not me, with my grandfather in his kitchen. I must have been five or so. I like to buy the little jars and dip crackers into them for a day or two. I do that two or three times a year. But why not more, why not less? Why do our urges press when they do, and then recede?

Many of our urges are charmingly regressive. Some less so, no doubt. Some best left unsatisfied, less the urge curdles. I’d love to go to the circus again! But the odds are it would leave me dyspeptic if it were the standard Barnum and Bailey run. The circumference of my amazement and the standards of performance have both changed too much. This is true with certain foods, too, which can no longer be replicated. Or my own taste too far down a certain road. I shiver at the salvers of sliced tongue we used to have on Sundays, piled onto sandwiches alongside potato sandwiches, and occasionally have the urge to try again. But I just know this one wouldn’t go anywhere if tested. The conceptual tide has turned. Tongue is best—sorry—licking the contours of memory.

Sometimes one experience can fuel a lifetime of urges. Before I had moved to California in the late nineteen seventies, I had never tasted an avocado. Mexican restaurants hardly existed in New York in the sixties, and they weren’t in our cultural milieu. I was in grad school in California, and riding home from the supermarket with my bag and stopped along the way. I took out the avocado I had bought, and used my pocket knife to cut the oval top off, and ate the fruit from the skin. It was the most orgiastic taste experience of my life. I devoured the whole thing. I loved eating that avocado so much that I kept the pit for a few years. Avocados, to me, tasted like nothing else I had ever eaten—I couldn’t find a category for them—neither quite sweet, nor tart, when perfect they were soft but had texture. O the avocado! I’ve kept eating them since, my urge for them unabated, trying always to recreate that first swoon. But, interestingly, the pleasure so strong, both in tasting again, and in memory, that disappointment, even when the occasional unripe agent of my urges appears, isn’t a cause for alarm. I suppose that’s the definition of mature love when it comes to urges, and food that is, my avocado love.

david-lazar

David Lazar‘s books include Occasional Desire (Nebraska), The Body of Brooklyn and Truth in Nonfiction (both Iowa), Essaying the Essay(Welcome Table). Powder Town (Pecan Grove), Michael Powell: Interviews and Conversations with M.F.K. Fisher (both Mississippi). Forthcoming are After Montaigne (University of Georgia) and Who’s Afraid of Helen of Troy (Etruscan Press). In 2014-15 he is curating a digital chapbook on nonfiction editing for The Conversant.org/Essay Press. Six of his essays have been “Notable Essays of the Year” according to Best American Essays, the latest in 2014. He created the undergraduate and Ph.D. programs in Nonfiction Writing at Ohio University and directed the creation of the undergraduate and M.F.A. programs in Nonfiction Writing at Columbia College Chicago where he is Professor of Creative Writing. He is the founding editor of the literary magazine Hotel Amerika, now in its thirteenth year.

WFD Summer Tour: Packing and Kale Chips

We leave for the first leg of our WFD Summer Tour in six days. We’ll be having dinner with Randon Noble and Richard Peabody in DC, Laura Bogart in Baltimore, and Anna March in Rehoboth Beach, and then on our way back, Rob Bennett in Baltimore again. I’m heavily involved in The First Stage of Packing: doing laundry, lining up the suitcases and duffle bags, making shopping lists, and getting the tires checked. This is the part of things that makes me anxious, because it’s the part where I have to plan for things that could wrong. But also the part that makes me itch to get on the road, because now we have concrete plans. We’ll be dining at Vidalia in DC and Clementine on our first pass through Baltimore. Like any good foodie, I’m spending almost as much time looking at the menus and planning my miles as I am looking at maps and planning our route. Where we will eat in Rehoboth depends on the availability of crabs.

chaatmas

But that really isn’t what this blog post is about. This blog post is really about kale chips. I’m very late to this party, I admit. I bought a bag of kale chips when the craze started and found them pretty awful, but like a lot of foods, the productized, mass market version has nothing on the homemade. Still, my first batch, made with sea salt and olive oil, still didn’t do anything for me. (I’m one of those people who isn’t crazy about the taste of kale itself.) I probably wouldn’t have tried again if it weren’t for the early abundance of kale at the Athens Farmers Market and an end-of-the-semester burst of cooking energy. But, finally, I have found the perfect kale chip “recipe.” (I hesitate to call this a recipe, actually. It’s kind of not.) This is so good I wanted to share the secret with you: Shan Indian spice blends. Before I put the kale in the oven (300 degrees for 23 minutes), I spritz a little olive oil on it (but not much, because it doesn’t take much) and then GENEROUSLY sprinkle the kale with chaat or chana masala. (I like the chaat best, but that’s because I love the sulfery taste of the black salt, a taste which I recognize many people do not like at all.) And I mean it when I put “generously” in all caps. A dusting won’t do it. You want to really pour the spice mix on.

kale-chips-fotilia

These are currently “my thing.” After Dominik said, “You know, the smell of kale roasting in the oven is a little hard to take first thing in the morning,” I have put off making them until he’s hadkale chips in a bowl his cup of tea, but I make a batch pretty much every day and have for the last month or so. I’m aware of the problems with food gentrification. but frankly we are a low income family–though in that shabby-chic, graduate student kind of way–and the kale I buy comes from local farmers who are also, for the most part, living on less than most folk. We are not turning kale into biofuel for our BMW or anything. Plus, I’ve read that kale is good for brain health. (Although I read it on HuffPo and, frankly, I take their articles about nutrition with a very, very big grain of salt, so who knows.) And these are seriously yummy.

A note of caution: I tried this with a few other spice blends and it was AWFUL. Regular old grocery store curry powder was overpoweringly sweet and “dusty” in a way that too much turmeric can be. Tikka masala was too mild and the bitterness of the kale overwhelmed it. Experiment, but I suggest leaning toward the bolder flavors.