Mayaimi Tropical Feet Treat

Nice Homemade Foot Beauty Treatment!

If you're craving tropical breezes but can't get away, set aside some time for this all--out foot treat dreamed up by Rob Aylward, salon manager at Canyon Ranch Miami. The two--part treatment begins with a sugar-lime scrub and is followed by a relaxing massage. By the time you're done, your feet will be beach--ready, even if you're not.

Mayaimi Tropical Feet Treat

Ingredients:

4 Limes, cut in halves

3 Tablespoons Organic Sugar

1 Tablespoon Honey

1 Ounce Virgin Coconut Oil

First: Exfoliate. Place sugar, honey and a few drops of coconut oil in a bowl and mix well. Massage into both feet in a circular motion, moving up to the calves. Using two lime halves for each leg, massage from the foot to the knee, using a circular motion and releasing the lime juice as you apply it to the skin. Let sit for 5 to 10 minutes, then rinse legs.

Then: Moisturize. Place a small amount of coconut oil--about the size of a quarter--and a few drops of honey in the palm of your hand. Mix products, then apply to the soles and heels. Move up to the ankles, calves and toward the knees. Massage each leg for about 5 minutes. Wrap each foot in warm towels. Let sit for 5 to 10 minutes, then use the towels to remove any excess oil.

Watch magazine/April 2010

How To Dry Out a Cell Phone

I got this great tip from my friend Lisa. Lisa's phone went underwater and her son told her about this neat trick to dry it out. It worked!

To dry it out, remove the battery. Place your phone in a bag of rice for two days. Take it out, replace battery and charge it. It works like new again!

Other websites say the phone should be dry within 24 hours.  Try it after 24 hours.  If it still doesn't work, try drying it out in the rice for 2 days.

I hope this helps!

Home Made/Non-Toxic Cleaning Products

How to make home made/non-toxic cleaning products
http://www.care2.com/greenliving/make-your-own-non-toxic-cleaning-kit.html

Tilapia & Vegetable Packets Recipe

Tilapia & Vegetable Packets Recipe

By Woman's Day Kitchen from Woman's Day | April 17, 2010 .
Photo: Con Poulos

Nutrition Facts
Yield 4 packets

Amount Per Serving
Calories 284
Total Fat 13g
Saturated Fat 2g
Cholesterol 92mg
Sodium 802mg
Total Carbohydrates 6g
Dietary Fiber 2g
Protein 39g

Active Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS

4 cups baby spinach
4 tilapia fillets (6 to 7 oz each)
8 tsp extra-virgin olive oil
8 oz thin asparagus, trimmed and cut into lengths about 2 in. long
4 tsp each capers and minced shallots
2 tsp fresh thyme leaves
1 tsp salt
1/2 tsp pepper
8 to 12 thin slices lemon

PREPARATION
1. Place oven rack in center of oven. Heat oven to 425ºF. You’ll need a rimmed baking pan and 4 pieces of parchment paper or nonstick foil (each about 16 in. long).

2. To make each packet: Place 1 cup spinach in center of parchment. Top with a tilapia fillet. Brush fish with 1 tsp of the olive oil. Scatter 1/2 cup of the asparagus on and around fish. Scatter 1 tsp each of the shallots and capers, and 1/2 tsp of the thyme over top. Drizzle with another tsp of the oil; sprinkle with 1⁄4 tsp of the salt and 1/8 tsp of the pepper. Top fish with 2 or 3 slices of the lemon.

3. Bring long ends of paper together and fold down 3 times to make a seam. Place on baking pan and tuck ends underneath. Repeat with remaining ingredients to make 4 packets.

4. Bake 15 minutes until packets are puffed. Open 1 packet to test doneness. If fish isn’t opaque at center, reseal packet and return to oven. Check again after 5 minutes