I’ve been dealing with eczema for about a decade now. It’s annoying as f*#@, particularly when it flares. Which it does a couple times a year and then takes months to subside. I have a number of moisturizers, along with calamine lotion, witch hazel, and hydrogen peroxide (yes, it stings!) to help bring a wee bit of comfort to my eczema (well, maybe not that hydrogen peroxide, but it helps me keep the eczema patches…
It’s been a while since I last posted a Frankensteining the Talent Pool (FtTP) suggestion. If you are unfamiliar with FtTP, this is a blog feature I have come back to again and again since starting my first blog in 2006. The history of it is here. No need to rehash it again. So, today’s idea for bringing creative people together to create something new feels so obvious I’m surprised I didn’t think of it…
I’m going to be imperious here for a moment and declare a new frozen pizza law. Regardless of the brand, all frozen pizzas from here on out MUST carry the same baking temperature. It is seriously annoying for those of us who buy two different brands for the same meal due to health issues (gluten-free vs. regular) to have to struggle over what temp to set the oven at. I’m not quite so concerned about…