Q: If a skin infection worsens, doesn't heal, or you develop serious symptoms, such as a fever, seek medical attention. While life-threatening infections are uncommon, even a minor skin infection can lead to major health concerns when not properly treated. It’s especially important to see a doctor if you have a weakened immune system, a chronic illness, are elderly, or have a severe burn or wound. If your infant or young child has an infection that won’t heal or develops a high fever, they need to see a doctor. When you see the doctor, they’ll perform an exam and ask you how and when your symptoms began. They’ll likely order a bacterial culture to identify the specific cause of the infection.  If you have a skin infection, they’ll swab the area or take a sample of tissue or pus. For TSS or sepsis, doctors test blood samples for bacteria and take a white blood cell count, but treatment often begins before the results become available. Because these conditions are so serious, antibiotics and IV (intravenous) fluids need to be administered as soon as possible. If you have a skin infection and developed an abscess, your doctor might need to drain it. They’ll numb the area, make a small cut to let the pus seep out, then dress it with gauze. Follow your doctor’s care instructions after having an abscess drained. Clean the area 2 to 3 times daily, apply medicated ointment if your doctor advises, and dress the area with a clean bandage. Change the bandage 2 to 3 times per day or whenever it gets wet. Staph infections that don't heal with home care are treated with antibiotics. Take your medication according to your doctor’s instructions, and don’t stop taking it even if you feel better. If you stop taking antibiotics prematurely, the infection could come back or worsen. Additionally, your doctor might recommend taking a pain reliever to combat swelling, fever, and other related symptoms. Staph bacteria can adapt quickly, and many strains have become resistant to some antibiotics. Bacterial cultures help doctors choose the right antibiotics, and you should start to feel better within a couple of days. If you don’t, call your doctor and discuss alternative medications. They might recommend stronger IV (intravenous) antibiotics.
A: See your doctor if you have serious or worsening symptoms. Get a physical exam and bacterial culture. Have any skin lesions or abscesses drained. Take any prescribed medications as directed. Tell your doctor if your symptoms don’t improve.

Q: This burping technique is used when you have to burp, but want to do it as silently as possible - a must for fancy,high-class dinners. This step is preventative - smaller amounts of food and drink mean smaller burps. See also: How to Burp Without People Noticing. Even if you perform this method incorrectly, a closed mouth will muffle the sound of an otherwise loud burp. Burps that escape through the nose are almost completely silent. This is because they don't vibrate the upper esophageal sphincter, like a mouth burp. The sound produced will be like that of a normal exhalation through the nose, though any odor may remain. Try to have clear sinuses beforehand - otherwise, your burp will have nowhere to go. Doing this will help your burp be as subtle as possible— unless the scent causes you pass out. Covering your mouth with your hands or a closed fist will further muffle any sound from the burp. When you've made your burp, open your mouth to allow the gas to dissipate. Pretending to yawn can be a great excuse to open your mouth. Just make sure you don't have any extra burps before you do it!
A: Eat a dainty meal. When you need to burp, close your mouth. Let the gas come out through your nose. Hold your hand up to your nose so that the air released dissipates against it. As an alternative, try burping into your closed mouth.

Q: Try and purchase fillets that are roughly the same texture. This ensures that they all cook at the same temperature and you don't end up with any undercooked of dry pieces. The foil will prevent the fish from sticking to the bottom. In the event that you don't have foil, lightly brush the bottom of the pan with olive oil or cooking spray. Take 1-1/2 cups of bread crumbs (regular if you want smooth-textured cod, panko for extra crispy) and mix in 1 teaspoon sea salt, cracked black pepper,  1/3 cup chopped parsley, 1/4 cup chopped green onions, 1 teaspoon garlic powder, and any other desired spices. Toss the mixture so that the ingredients are mixed in evenly and set aside.  This breadcrumb mixture is easily customized, as the only "essential" ingredients are the breadcrumbs and the salt. If you want new seasonings, you can't go wrong with a teaspoon of chili powder, paprika, and/or cayenne for a hotter fish. For an herb mixture, try 1 tsp dried oregano, rosemary, thyme, and/or basil. Chop the butter in small cubes to help it melt faster, and work the microwave in intervals of 30 seconds or less. You don't need the butter to be hot, just melted into a liquid. Mix in the juice from 1 large lemon once it is melted. Dip each fillet in the butter, coating both sides, then move it to the breadcrumb mixture. Lightly press the fish into the breadcrumbs so that it is coated completely, then set in the baking dish. Once all the fish is in the pan, pour any remaining butter mixture over the fillets. The fish should be flaky and moist when removed. and it will feel firm. If the inside is shiny and translucent, cook them for another 2-3 minutes. Garnish with a lemon wedge and a sprig of fresh parsley and serve. Cod has a mild flavor that makes it easy to adapt. This means you can customize the dish to your liking with a few easy tweaks.  For a low-cal version, cut the butter and breadcrumb mixtures in half. Simply drizzle the butter on top of the fish and sprinkle your breadcrumbs only on the top of the fish. Toss 2-3 chopped tomatoes, 4 cloves of garlic, and one sliced onion with a tablespoon of olive oil and surround the fish with the vegetables when cooking for an easy side-dish to go with the fish. Substitute breadcrumbs for 1/2 cup of flour for a lighter coating on your cod.
A:
Rinse, clean, and dry your cod fillets. Pre-heat your oven to 425 and line a baking sheet with aluminum foil. Mix your breadcrumbs in with seasoning in a small bowl. Melt 4 tablespoons of butter in the microwave. Coat the fish in the butter mixture, then the breadcrumbs. Cook the fish for 12-15 minutes. Try out several variations on the dish to suit your liking.