It should have your name, address, and cell phone info on it in case they get separated from you. Keep a recent picture of your child on you. Do not let children out of your sight, and instruct them to stay close to you at all times. For example, at security, say “you’ll have to take off your shoes to put them through the scanner, but don’t worry, you’ll get them back!” Before take-off, say "The plane is going to go really fast and shake a little, but it's okay, nothing bad will happen." Keep them involved during the scary parts by giving them a small but important job to do, such as putting item bins on the conveyor belt or turning off the electronics before take-off. Kids will like the responsibility of preparing and carrying their own luggage. It can also help them feel more confident if they feel nervous about their adventure. Supervise packing so that everything that your child needs makes it into their bag, and don’t forget a luggage tag with your name and phone number for each bag. Minimize the amount of metal in clothing and shoes to save time at security. Planes can be cold, so have the kids wear a jacket or keep one in their bag. Bring earache drops and show them how to pop their ears to minimize ear pain from high altitude. If they feel nauseated, Dramamine or Emetrol can help. Consult with your doctor before using medications that your child has not used before. Keep wet wipes, napkins, hand sanitizer, bandages, sick bags, and Pull-Ups in your carry-on. Don’t rely on the flight attendants to take care of your child’s mishaps as they have many other passengers to attend to.
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One-sentence summary -- Put a “Help, I’m lost” card in your child’s pocket. Walk them through the major steps of air travel like security and take-off. Let them pack their own bag. Dress in lightweight, comfortable clothing and slip-on shoes. Tell them that ear or tummy pain during the plane ride is only temporary. Bring a cleanup kit for messes and accidents.


Like garlic, you can use onions to help remove warts naturally. Take 1/8th of a medium sized onion and crush it. Place the onion directly on to the wart and cover with a bandage or, if you prefer, a piece of duct tape. Repeat, applying fresh onion every day, covering the wart with a fresh covering. As with the garlic method, use a disposable emery board to file away the excess skin of the wart between applications. Vinegar is an acid, diluted acetic acid, and is thought to break down cell membranes. Then the acidic environment kills the virus. Soak a cotton ball in white vinegar and apply to the wart. Attach the cotton ball to the wart using duct tape. You can leave it on for 2 hours up to 2 days. Repeat as necessary. Between applications, use a disposable emery board to file away the skin. Dandelion sap contains a number of ingredients that help with warts, including anti-viral substances. These substances likely kill off the virus-infected cells. Pick a dandelion or two off your lawn. Break the stem and squeeze the dandelion sap onto the wart.  Cover the wart with a bandage or duct tape. Leave it on for 24 hours.  Repeat as necessary. Use a disposable emery board to  file away the wart between treatments. Banana peels contain a number of substances, including various enzymes that may break down the cell membrane. Place the banana peel with the inner part of the peel on the wart. Cover the peel with a bandage or duct tape and leave it on overnight.  Repeat as necessary.  In addition, banana peels contain carotenoids, which are the substances from which Vitamin A can be synthesized. Vitamin A has anti-viral effects. Between applications, use a disposable emery board to file away the wart. Basil has a number of anti-viral substances and that is believed to help basil kill off the wart virus. Cut a fresh basil leaf and ball it up. Place it over the wart. Cover the basil with a bandage or duct tape and leave it on for 24 hours.  Repeat as necessary. Between applications, use a disposable emery board to file away the skin.
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One-sentence summary -- Use onions. Soak the wart in vinegar. Use a dandelion. Apply banana peel. Try fresh basil.


Prior to applying makeup, you must properly prepare your skin for the application. To remove dirt and oils, thoroughly cleanse your skin with a gentle facial wash product. Dab your face dry with a clean towel.  If there are any traces of makeup remaining, scrub your face in small circles with a cotton ball or swab dipped in makeup remover.  Avoid face washes that contain exfoliants. Exfoliants cause your skin to redden.
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One-sentence summary -- Wash your face.


Place 2 cups (285 grams) of raw cashews into a bowl. Fill the bowl with enough water to cover the nuts. Cover the bowl with plastic wrap, then tuck it into the fridge. Leave it there overnight. Pour the cashews into a colander that's been set into the sink. Rinse the cashews with cool water until the water runs clear. Shake the colander to get rid of any excess water. This includes the minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, sea salt, and olive oil. Don't add the fresh dill just yet. It will take about 5 minutes for the cheese to get a creamy texture. Every so often, pause the blender, and use a rubber spatula to scrape any unblended mixture down the sides of the bowl. Use this opportunity to taste the cheese and make any adjustments.  If you want a more cheese-like flavor, add more nutritional yeast. If you want a little extra tang, add more lemon zest. If you want a sharper taste, add some more garlic powder. If the cheese needs more overall flavor or balance, add a dash of sea salt. Set a fine, mesh strainer into a large bowl. Line it with 2 pieces of cheesecloth or a clean tea towel. Scoop the cheese into the lined strainer with a rubber spatula, then bundle the cheesecloth around the cheese. Twist the excess cheesecloth into a rope and secure it with a rubber band. Set the cheese back down into the strainer, then carry the bowl over to the fridge. Tuck the bowl into the fridge, and leave it there for 6 to 12 hours. This will allow the excess water to drain away. The cheese is ready when it holds its shape. Unwrap the cheesecloth first. Reshape the cheese into a disk using your hands. If you want to give it a little more flavor, use your hands to press the chopped dill into the sides of the cheese. Do not over handle the cheese, or it will fall apart. This type of cheese can hold its form, but only for 1 to 2 hours. After that, it will need to be refrigerated to solidify again. Enjoy the cheese within 5 days.
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One-sentence summary --
Soak the cashews overnight. Drain and rinse the cashews. Place the cashews into a food processor with all of the ingredients. Blend the ingredients together for 5 minutes until creamy. Wrap the cheese with 2 layers of cheesecloth. Refrigerate the cheese for 6 to 12 hours. Unwrap the cheese, then coat it with chopped dill, if desired. Serve the cheese, and refrigerate it after 1 to 2 hours.