Don't Forget To Use Sunscreen

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Its been said many times and more others proven that to go in the sun without pretection can cause you some serious skin damage.

The UV rays can harm your skin in just minutes even when you can't see, but you'll get to feel it later. Thats why here are some tips:

·        Try to put on sunscreen before you go outside to get full protection. And remember to reapply every 2 hours, more frequently if you are in water.

·        Always use a sunscreen with sun protection factor (SPF) 15 or higher. The higher the SPF number, the higher the protection.

·        Put a thicker layer of sunscreen on the most exposed body parts: arms, legs, neck, back and face.

·        Protect your lips with sunscreen lip balm.

·        Avoid using sunscreen on babies younger than six months—use hats, clothing and shade for protection.

·        Think about using cosmetics that contain sunscreen. Even these should be at least SPF 15.

·        Choose a broad spectrum of products that guard against the sun's ultraviolet A (UVA) and ultraviolet B (UVB) rays.

Other ways to protect yourself include:

·        Clothing: Shirts and pants made from tightly woven fabric offer the best protection.

·        Hats: To get the most protection, wear a hat with a brim that shades the face, ears and back of your neck.

·        Sunglasses: They protect your eyes from UVA and UVB rays and lower cataract risks.

·        Shade: Get under an umbrella, tree or anywhere else with shade.

Getting sunburned or tanned could be a red flag about your skin's health. When you're in the sun, make sure to slather on some sunscreen and reapply after being out for more than two hours to keep beauty—and your health—skin deep.

Do you have any advice on sunscreen protection? share it with us and don't forget to Follow us on Twitter and Like us on Facebook 

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Worst Plants for Allergies

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While spring and fall allergies cause the same symptoms (sneezing, itchy eyes, and runny nose), their triggers are different.

Spring allergies, which run from February to late July, are brought on by pollen from trees, grasses, and weeds. Fall allergies go from mid-August through the first autumn frost, and are chiefly set off by pollen from the ragweed plant, mold, and dust mites.

Worst Plants for Allergies

You can expect more plant pollen and seasonal allergies if you put any of these plants in your yard. 

Flowers/herbs

Amaranth (pigweed), chamomile, chrysanthemums, daisies, goldenrod, ordinary sunflowers.

Shrubs/vines

Cypress, jasmine vine, juniper, wisteria.

Trees

Alder, ash (male), aspen (male), beech, birch, box elder (male), cedar (male), cottonwood (male), elm, hickory, red and silver maples (male), mulberry (male), oak, olive, palm (male), pecan, pine, poplar (male), sycamore, walnut, willow (male).

Grasses

Bermuda, fescue, Johnson, June, orchard, perennial rye, redtop, salt grass, sweet vernal, timothy.

Weeds

Cocklebur, ragweed, Russian thistle, sagebrush. 

Best Plants for Allergies

You'll have fewer plant pollen worries with these plants that produce little to no airborne pollen. So you can enjoy working with them and watching them grow. 

Flowers

Begonia, cactus, chenille, clematis, columbine, crocus, daffodil, dusty miller, geranium, hosta, impatiens, iris, lily, pansy, periwinkle, petunia, phlox, rose, salvia, snapdragon, thrift, tulip, verbena, zinnia.

Hypoallergenic sunflower seeds

All these grow 5 to 6 feet tall -- and the pollen is too heavy to be spread easily.

Apricot Twist (apricot with gold center), Infrared Mix (dark crimson, ruby, golden-reds), The Joker (showy red-and-yellow double blooms), Pro-Cut Bicolor (stunning mahogany and yellow with black centers).

Shrubs

Azalea, boxwood (if clipped often), hibiscus, hydrangea, viburnum.

Trees

Apple, cherry, Chinese fan palm (female), fern pine (female), dogwood, English holly (female), Bradford pear, crepe myrtle, hardy rubber tree, magnolia, pear, plum, red maple (female).

Grasses

St. Augustine.

Check the allergy level in you area

Flower Eating

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Its true  some flowers can be eaten, flowers have been used as food or combined with foods for many years it goes back thousands of years in the chinese, greek, romans, latin america cultures.Many countries use flowers even in their traditional dishes.

Some flowers can be sweet, spicy, herbacious or can add some colors or nice scence to the food. It can be surprising.

Many petals get to be used in salads, teas or maybe just as decoration on deserts, the people on the culinary arts use flowers as an inspiration.

This is a list of many flowers that are edible:

·       Allium

All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible.

·       Angelica

Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.

·       Anise hyssop

Both flowers and leaves have a subtle anise or licorice flavor.

·       Arugula

Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks. 

·       Bachelor’s button

Grassy in flavor, the petals are edible. Avoid the bitter calyx. 

·       Basil

Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.

·       Bee balm

The red flowers have a minty flavor. 

·       Borage

Blossoms are a lovely blue hue and taste like cucumber! 

·       Calendula / marigold

A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish. 

·       Carnations / dianthus

Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.

·       Chamomile

Small and daisylike, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile. 

·       Chervil

Delicate blossoms and flavor, which is anise-tinged.

·       Chicory

Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled. 

·       Chrysanthemum

A little bitter, mums come in a rainbow of colors and a range of  flavors range from peppery to pungent. Use only the petals.

·       Cilantro

Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated.

·       Citrus (orange, lemon, lime, grapefruit, kumquat)

Citrus blossoms are sweet and highly scented. Use frugally or they will overperfume a dish. 

·       Clover

Flowers are sweet with a hint of licorice. 

·       Dandelion

Read a whole post about dandelions here: Eating and Harvesting Dandelions. (I am nuts about dandelions.)

·       Dill

Yellow dill flowers taste much like the herb’s leaves.

·       English daisy

These aren’t the best-tasting petals — they are somewhat bitter — but they look great!

·       Fennel

Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.

·       Fuchsia

Tangy fuchsia flowers make a beautiful garnish.

·       Gladiolus

Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.

·       Hibiscus

Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.

·       Hollyhock

Bland and vegetal in flavor, hollyhock blossoms make a showy, edible garnish.

·       Impatiens

Flowers don’t have much flavor — best as a pretty garnish or for candying.

·       Jasmine

These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.

·       Johnny Jump-Up

Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks.

·       Lavender

Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes.

·       Lemon berbena

The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.

·       Lilac

The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.

·       Mint

The flowers are — surprise! — minty. Their intensity varies among varieties.

·       Nasturtium

One of the most popular edible flowers, nasturtium blossoms are brilliantly colored with a sweet, floral flavor bursting with a spicy pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.

·       Oregano

The flowers are a pretty, subtle version of the leaf.

·       Pansy

The petals are somewhat nondescript, but if you eat the whole flower you get more taste.

·       Radish

Varying in color, radish flowers have a distinctive, peppery bite.

·       Rose

Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.

·       Rosemary

Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.

·       Sage

Blossoms have a subtle flavor similar to the leaves.

·       Squash and pumpkin

Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.

·       Sunflower

Petals can be eaten, and the bud can be steamed like an artichoke.

·       Violets

Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.

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Groundhog's Day

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Groundhog Day (Pennsylvania German: Grundsaudaag, Murmeltiertag) is a day celebrated on February 2. According to folklore, if it is cloudy when a groundhog emerges from its burrow on this day, then spring will come early; if it is sunny, the groundhog will supposedly see its shadow and retreat back into its burrow, and the winter weather will continue for six more weeks.

Modern customs of the holiday involve celebrations where early morning festivals are held to watch the groundhog emerging from its burrow.

The city is due for an early spring according to Staten Island Chuck, who did not see his shadow

The local groundhog did not spot his shadow when he crawled out of his home in the Staten Island Zoo, which mirrored the prediction of his more acclaimed brethren, Punxsutawney Phil.

 source: abc news and wikipedia