Excessively Straining Search Results

How To: Make almond-crusted salmon with strawberry sauce

This tutorial shows you how to make almond-crusted salmon with strawberry sauce. This colorful and creative almond-crusted salmon with strawberry sauce recipe was adapted from one made by Chef Alex Araizaga at the Historic Santa Maria Inn in Santa Maria, CA. Strawberries are the major crop in that area of California, and here they are wonderful used in a savory salmon dish.

How To: Make Garlic-Infused Olive Oil & Vinegar at Home

Garlic—it stinks so good! It's one of nature's most wondrous foods, being both delicious and incredibly healthy. What's not to love? Well, it is kind of a pain to prep, whether you're peeling a couple of cloves for a sauce or a whole head and trying to mince it finely. One way to get around the whole peeling and mincing issue every time you want garlic in a dish is by buying pre-made garlic-infused olive oil, except that stuff is pretty pricey. Learn to make it at home and you'll get all the ...

How To: iPhone Too Bright at Night? Don't Just Use the Brightness Slider

Even with your iPhone's brightness slider down all the way, your display will probably still be too bright at night with all the lights dimmed or turned off. So if you want to continue scrolling through Instagram in bed or enjoying a late-night TikTok binge without hurting your eyes, there's a quick trick you can use to make your screen even dimmer and prevent strain on those peepers.

How To: Wear High Heels Without Any Pain

Whether you love or hate wearing high heels, a pair of stilettos can be incredibly painful. You can feel blisters, searing pain, pressure, and stabbing aches long after you kick off those heels, but a really simple trick could help alleviate some of the issues caused by tight-fitting, wobbly shoes. According to Kat Collings of Who What Wear, taping your third and fourth toes (if counting away from the big toe) together with tape will reduce the amount of pain you feel in the ball of your foot...

How To: Keep Tiny Dust Crumbs Out of the Last Bowl of Cereal for More Crunch, Less Mush

Cereal may be the most popular of breakfast choices, but one thing that has always bothered me about it is the crumbs. Just like a bag of potato chips, when you reach the last third of cereal in the bag, you're left with nothing but shattered remnants of what used to be. At least with a bag of chips, you have the choice to skip the tiny crumbs or not. It's a little harder with cereal, especially when it's mostly dust that flies right into your bowl.

How To: Make Herb-Infused Simple Syrup (& Why You Should)

The balanced and refreshing taste of a cocktail should always entice you into another sip. You'll know you're drinking something of quality when no specific ingredient, including booze, dominates its taste. A great cocktail can even mirror a great meal by exhibiting flavors like fruit, smoke, and herbs. And adding these flavors while making cocktails at home isn't hard at all.

How To: Deal with a Stiff, Achy Back?

We've all been there; waking up in the morning with a stiff, achy back. Maybe you overdid the yard work this weekend. Perhaps you were a bit too enthusiastic on the Nautilus circuit. Could be the long hours spent hunched over your computer are catching up with you. Perhaps your back pain is indicative of something more serious. Unfortunately, unless you've really injured your spine, your doctor isn't going to be much help; the best he can do is offer you pain medications and tell you to rest ...

How To: Make beef wellington singles

This dish is perfect for dinner for two. You need two beef tenderloin fillets with the silver skin cut off, ½ package of phyllo dough, 8 oz of mushrooms, 1½ cup green onions, 2 tbsps of olive oil, 1 tbsp of butter, ¼ cup of parsley, and 2-3 tsps of lemon juice, salt and pepper, Hollandaise sauce. Pan fry the beef for a minute or two on each side if you like it more well done. For the mushroom filling, use fresh mushrooms. Chop up the mushrooms finely. Chop up green onions. Use a little bit of...