oily skin

Monday, August 20th, 2007

1. to help normalize skin, avoid spicy foods, reducs oils and fats in your diet, and drink six to eight glasses of water daily

2. for a refreshing facial, fill a bottle with tepid water and 1 teaspoon of salt, then spray the solution on your face. Blot dry with a towel. For a quick steam, heat a wet towel in the microwave and form a tent over your face

3. Here's a quick facial mask: Try a paste of warm water and oatmeal for 10 minutes.

4. If your out of astringent, mix vinegar or lemon juice with a little cool water and splash some on your face; cover your hair and close your eyes. Wipe a cotton ball. During summer, freeze the solution in an ice cube tray; run a cube over your face when you feel hot.

5. To remove make-up, mix a teaspoon of powdered skin milk with warm water; apply with cotton balls, wipe with tissues and blot dry.

=)

fish stories

IS the typical fishing scene still composed of a line with a worm on one end and a fool on the other? Probably not, since fihsermen now use sophisitcated takle, special lures, and all kinds of high tech equip.

Of course, fish still manage to get away, but some that have been caught are record setters.

From Nova Scotia, where in 1979 a bluefin tuna weighing 1496 pounds was snared ( usually they are 30 to 40 pounds )

To Gerogia, where 1932 record for a freshwater largemouth bass still stands at 22 punds 4 ounces ( the usual is 1 to 2 pounds ) the records are truly amazing!.

 

 

Here are some examples of all time monster catches, the average weights are provided in parantheses.

Striped bass ( 3-8 lb ) . . . . . . 78 lb. 8 oz., New Jersey, 1982

-

Bluefish ( 2-5 lb ) . . . . . . . 31 lb, 12 oz., North Carolina, 1972

Atlantic cod ( 5-10 lb ) . . . . . . . 98 lb, 12 oz., New HAmsphisre, 1969

-

Hammerhead shark ( 75-100 lb ) . . . . . . . 991 lb., Florida. 1982

 happy fishing!.

simple calorie count

No more than 30 percent of your daily calories should come from fat.

Study the labels of packaged foods and beverages and consult the nutritional analyses that accompany the recipes in some cookbooks.

Then use this 9-4-4 formula to determine the sources of the calories:

1 gram fat = 9 calories;

i gram carbohydrates = 4 calories;

1 gram protein = 4 calories.

divide the calories from fat figure by the toatl number of calories to find out if it amounts to more than 30 percent.

and there you go!.

happy counting!.