Welcome to my new segment which I like to call…*drum roll*.. QTTH aka quick tricks, tips, or hacks. Every week I’ll post a few tips, maybe some tricks, and probably some hacks. It’ll be largely random so don’t expect much rhyme or reason (don’t judge). Instead I’ll be sure to post some things I found have helped me. I might even try some new things and let you know whether they’re even worth trying yourself and possibly give a better alternative for it. With that being said, let’s get into it!
Tip #1:
I don’t know about anyone else but when you eat eggs there is a fine balance between underseasoned and overseasoned: and there is nothing worse than eating eggs that have been overseasoned. Faced with this issue what do you do?! It’s simple! When you crack your eggs and place it in the bowl done scramble them up yet.
They shouldn’t look like this:
They should look like this:
The reason I do this is because I can see how evenly my seasoning is being spread. Now, take a pinch of salt and spring it on each individual egg yolk. You should be able to see how much salt is on each yolk. For me, a pinch and a half is the sweet spot. Take on pinch and sprinkle a little evenly on each yolk. Then take a half a pinch and sprinkle it in the areas around the yolk. Now you can scramble it in the bowl or in the pan itself. You should end up with scrambled eggs that are delicious each time. If they aren’t salty enough for you, add half a pinch of salt more each time until it’s salty enough for you. Since I’ve started doing this, my eggs are seasoned right every time.
Tip #2
Eating healthier is something I think most of us struggle with. One of the first things you learn when changing up your diet is healthier options for what you usually eat. An example of this is substituting ground turkey for ground beef. For instance, if you’re making spaghetti, you would sub out ground beef for ground turkey.
If you’re like me, that’s a great idea in theory, but I am not a huge fan of the taste of ground turkey. Sliced turkey is a wonderful thing but ground turkey as a substitute just feels wrong to me. It’s quite the dilemma. One day I found myself in the grocery store and low and behold I came across beef bouillon. For those of you who do not know, bouillon cubes are cubes of concentrated stock, used for making bouillon. It can also be found in a powder form that is easier to use. Bouillon is
In other words beef bouillon and beef bouillon cubes are a wonderful thing that should not be underestimated. I’ve used chicken bouillon cubes in the past but never had a need for beef bouillon cubes. Since you know, I was eating as much beef as I wanted. Alas, a change in my diet meant I needed to cut back on beef. The great thing about ground turkey is that is cooks without hardly any grease (if any) and it’s actually easier to cook with. It takes way more effort to burn ground turkey. Just in case you want to try this tip out and don’t know what you’re looking for here’s an example of what it looks like:
Pictured below is the wonderful beef bouillon in powder form:
You can usually find it in any grocery store but not always in the same section. Typically they can be found on the aisle where seasonings are or broths and stocks.
When you use bouillon you don’t have to use a lot because the flavor goes a looong way. When you incorporate it in your ground turkey be sure to work it in with your hands so that the flavor is spread throughout the meat. DO NOT be afraid to get your hands dirty. The darkness of the bouillon contrasts well with the lightness of turkey so you’re able to see how much you’ve sprinkled over the meat.
You can also try adding a few drops of Worcestershire sauce or liquid smoke. Liquid smoke is a magical bottle of hopes and dreams that does wonders for all sorts of meat but only use it and the Worcestershire sauce for things like burgers, hotdogs, or bbq types of meats. Beef bouillon is diverse in that it can be used for burgers, pasta dishes, turkey loaf, or pretty much anything you would use ground turkey for. I’ll drop a picture of liquid smoke below for you to see:
Last but not least is tip#3:
This last tip is for those of us who use thick lotion like me. With my eczema it is extremely necessary for me to use a lotion with a formula that is thick. It has to be thick so that it lasts long and moisturizes deep. The downside of that is that it’s so thick it’s hard to spread and as a result I use waaay more than I want to. What I find helps me, is using something we all should have in our house and is completely free!
*deep breath* Water
Yes, water! The key is to not use a lot but just enough to help spread out the lotion on water body part you’re moisturizing at the time. I use a spray bottle to make things easier.
What I do is squirt some lotion on my hand and apply to what I’m moisturizing. Once applied, spray the water twice on the area with the lotion and on the places surrounding it that you need to lotion. You can also pour about a cap full of water if you don’t have a spray bottle. Don’t go overboard! You don’t want to thin out your lotion too much since it will defeat the purpose.
Something I also use is oil or oil gel. If you want the benefits of the magnificent glow that oil provides without that extra greasy feeling, I suggest diffusing it with your lotion. Try to shy away from mixing it with your strongly scented lotions. Instead opt for lotions that are unscented or that have a small scent that won’t be very overpowering. All you need a one or two nickel-sized drops in the middle of your palm where your lotion is.
My personal
favorites to use are:
What I love about the last two are that you can use them for hair, nails, and scalp. It’s more bang for your buck and when you use it for your skin, adding it to your lotion stretches it for longer.
I hope these tips for helpful! If so let me know in the comments below. Don’t be afraid to leave a comment if there are any tips you want to request. Also, please like, comment, share, and follow!
Vitamin Key 