on tuesday we're having a party in my spanish class but we all have to bring a dish of spanish food and i really dont know what to bringany suggestions?
Are you sure it's actually a 'stinging nettle' (e.gUrtica dioica)? Stinging nettles don't usually leave anything behindGive the area a firm rub in one direction with the palm of your hand a few timesThis will help draw out the spines or whateverEven if some break off and stay in your skin, they will grow out of their own accordIf in the unlikely event you develop an infection - visit a doctorThe previous replier mentioned a plant that could be rubbed on nettle stings to make them feel betterThe plant she is talking about is 'dock'Although, I think it's anti-sting properties might be a mythA good way to get rid of the stinging sensation after a brush with a stinging nettle is to run the area under very hot water, as hot as you can stand, for a whileI think this denatures the proteins that cause the sensationDon't quote me on that, but I've done it many times after Urtica ferox stings.
Don't take any more fiber until the.excretion stopsTry eating dairy products to slow it down, since these cause little blockages in the.systemSorry, I'm trying to be delicateAt any rate, if you still want to take fiber after your system calms down - it will calm down, just give it time - then take much much less, dearA teaspoon is smaller than a regular tablespoon, and while plastic spoons can be a little smaller than a tablespoon, you still took probably double or triple what you should haveTry half a regular spoonful and see if the same thing occursIf it does, stop taking the fiber and ask your doctor what else you can do to stay regular.
They need NO refrigeration, they are meant to be eaten at room temperature, and if you count the ingredients, there are only 5 of them.Enjoy!!! These are called Povolrones, or Mexican Wedding Cookies: 1 cup unsalted butter, at room temperature (2 sticks) 1/2 cup confectioners’ sugar, plus more for coating baked cookies 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour, plus more for dusting hands 1 cup pecans, chopped into very small pieces Preheat the oven to 275 degrees FLine cookies sheets with parchment paper or aluminum foilUsing an electric mixer, cream the butter and sugar at low speed until it is smoothBeat in the vanillaAt low speed gradually add the flourMix in the pecans with a spatulaWith floured hands, take out about 1 tablespoon of dough and shape into a crescentContinue to dust hands with flour as you make more cookiesPlace onto prepared cookie sheetsBake for 40 minutesWhen cool enough to handle but still warm, roll in additional confectioners' sugarCool on wire racks.
