somE usefuL tipS

 Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 minutes.•

 Ants: Putting 3-4 cloves in the sugar container will keep the ants at bay.•

 Biscuits: If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time..•

 Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.•

 Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time.•

 Banana: Apply mashed banana over a burn on your• body to have a cooling effect.

 Bee and Scorpion Sting Relief: Apply a mixture of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with band aid to hold in place. Pain will go away in just a few short minutes•

 Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook.•
Stuffed Karela

 Celery: To keep celery fresh for long time, wrap it in aluminium foil and place in the refrigerator.•

 Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean.•

 Chilli Powder: Keeping a small piece of hing (asafoetida) in the same container will store chilli powder for long time.•

 Chopping: Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small• plastic pieces may go with the vegetables.

 Coriander/Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available.•
To keep them fresh for a longer time, wrap them in a muslin cloth and keep in a fridge.

 Cockroaches: Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house.•

 Coconut: Immerse coconut in water for 1/2 an hour to remove its hust.•

 Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting).•

 Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes.•

 Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.•

 Egg fresh: Immerse• the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.

 Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.•

 Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.•

 Green Chillies: To keep the chillies fresh for a longer time, remove the stems before storing.•

 Green Peas: To preserve green peas, keep them in a polythene bag in the freezer.•

 Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour.•
Do not beat idli batter too much, the air which has been incorporated during fermentation will escape.
If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.


 Fruits: To ripen fruits, wrap them in• newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe.

 Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way.•

 Left Over: Don't throw away the foods left over. Store them in Fridge. Use them in making tasty dishes.•

 Lemon/Lime: If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze.•

 Lizards: Hang a peacock feather, lizards will leave your house.•

 Milk: Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.•
Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel.
Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge.

 Mixer/Grinder: Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp.•

 Mosquitoes: Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes.•

 Noodles: When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated.•

 Onions: To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them.•
Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time.

 Oven: Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened,•
To clean the oven, apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed.

 Paneer: To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator.•
Do not fry paneer, immerse it in boiling water to make it soft and spongy.

 Papad: Bake in microwave oven.•
Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking.

 Pickles: To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar.•

 Popcorn: Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops.•

 Potato: To bake potatoes quickly, place them in salt water for 15 minutes before baking.•
Use the skin of boiled potatoes to wipe mirrors to sparkling clean.
Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.

 Refrigerator: To prevent formation of ice, rub table salt to the insides of your freeze.•

 Rice: Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.•
Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking.
Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils).
Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
Put a small paper packet of boric powder in the container of rice to keep insects at bay. Put a few leaves of mint in the container of rice to keep insects at bay.


 Samosa: Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.•
Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp.

 Sugar: Put 2-3 cloves in the sugar to keep ants a•t bay.

 Tadka: Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish. Submitted by MS Itisha Madhav•

 Tomato: To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.•
When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.
Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.

 Tamarind: Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.•
Gargles with tamarind water is recommended for a sore throat.

 Utensils: Use nonsticking utensils. Use thick bottom utensils, they get uniformly heated. For electric stoves, use flat bottom utensils.•
Add a little bit of common salt to the washing powder for better cleaning of utensils.

 Vegetables: Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.•
To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.
Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.

 Sink (Blocked): To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open.•

 Soup Salty: Place a raw peeled potato in the bowl, it will absorb the extra salt.•

 Yoghurt (Home Made): To set yogurt in• winter, place the container in a warm place like oven or over the voltage stabliser.

 Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.•
To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily..

 

Some Cooking Tips & Tricks, Kitchen Tips

Almonds: To remove the skin of almonds easily, soak them in hot water for 15-20 minutes. Ants: Putting 3-4 cloves in the sugar container will keep the ants at bay. Biscuits: If you keep a piece of blotting paper at the bottom of the container, it will keep biscuits fresh for a longer time. Butter: Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes. Apples: Apply some lemon juice on the cut surface of the apple to avoid browning. They will look fresh for a longer time. Banana: Apply mashed banana over a burn on your body to have a cooling effect. Bee and Scorpion Sting Relief: Apply a mixutre of 1 pinch of chewing tobacco and 1 drop of water. Mix and apply directly and immediately to the sting; cover with bandaid to hold in place. Pain will go away in just a few short mintues. [submitted by Pam R, pr1190@yahoo.com] Bitter Gourd (Karela): Slit Karelas at the middle and apply a mixture of salt, wheat flour and curd all round. Keep aside for 1/2 an hour and then cook. Stuffed Karela Celery: To keep celery fresh for long time, wrap it in aluminum foil and place in the refrigerator. Burnt Food: Place some chopped onion in the vessel having burnt food, pour boiling water in it, keep for 5 minutes and then clean. Chili Powder: Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time. Chopping: Use a wooden board to chop. It will not blunt the knife. Don't use a plastic board, small plastic pieces may go with the vegetables. Coriander/Mint: You can use dried coriander and mint leaves in coarse powder form in vegetable curry or chutney, if fresh ones are not available. To keep them fresh for a longer time, wrap them in a muslin cloth and keep in a fridge. Cockroaches: Put some boric powder in kitchen in corners and other places. Cockroaches will leave your house. Coconut: Immerse coconut in water for 1/2 an hour to remove its hust. Dry Fruits: To chop dry fruits, place them in fridge for half an hour before cutting. Take the fruits out and cut them with a hot knife (dip it in hot water before cutting). Dough/Rolling pin: If the dough sticks to the rolling pin, place it in freezer for a few minutes. Egg peeling off: Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily. Egg fresh: Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old. Garlic: Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling. Ghee: Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil. Green Chilies: To keep the chilies fresh for a longer time, remove the stems before storing. Green Peas: To preserve green peas, keep them in a polythene bag in the freezer. Idlies: Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them sour. Do not beat idli batter too much, the air which has been incorporated during fermentation will escape. If you add half a tsp of fenugreek seeds to the lentil and rice mixture while soaking, dosas will be more crisp.   Fruits: To ripen fruits, wrap them in newspaper and put in a warm place for 2-3 days. The ethylene gas they emit will make them ripe. Frying: Avoid deep frying. Substitute deep frying with stir frying or oven bake. Don't pour the oil, but make a habit of spraying the oil in the utensil for cooking. Heat the utensil first, then add oil. This way oil spreads well. You will use less oil this way. Left Overs: Don't throw away the foods left over. Store them in Fridge. Use them in making tasty dishes. Lemon/Lime: If the lemon or lime is hard, put it in warm water for 5-10 minutes to make it easier to squeeze. Lizards: Hang a peacock feather, lizards will leave your house. Milk: Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom. Keep a spoon in the vessel while boiling milk at medium heat. It will avoid sticking the milk at the bottom of the vessel. Adding half a tsp of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don't put it in the fridge. Mixer/Grinder: Grind some common salt in your mixer/grinder fro some time every month. This will keep your mixer blades sharp. Mosquitoes: Put a few camphor tablets in a cup of water and keep it in the bed room near your bed, or in any place with mosquitoes. Noodles: When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated. Onions: To avoid crying, cut the onions into two parts and place them in water for 15 minutes before chopping them. Wrap the onions individually in a newspaper and store in a cool and dark place to keep them fresh for long time. Oven: Watch from the oven window to conserve energy because the oven temperature drops by 25 degrees every time its door is opened, To clean the oven, apply a paste of sodium bicarbonate and water on the walls and floor of the oven and keep the oven on low heat for about half an hour. Dried food can easily be removed. Paneer: To keep paneer fresh for several days, wrap it in a blotting paper while storing in the refrigerator. Do not fry paneer, immerse it in boiling water to make it soft and spongy. Papad: Bake in microwave oven. Wrap the papads in polythene sheet and place with dal or rice will prevent them from drying and breaking. Pickles: To prevent the growth of fungus in pickles, burn a small grain of asafoetida over a burning coal and invert the empty pickle jar for some time before putting pickles in the jar. Popcorn: Keep the maize/corn seeds in the freezer and pop while still frozen to get better pops. Potato: To bake potatoes quickly, place them in salt water for 15 minutes before baking. Use the skin of boiled potatoes to wipe mirrors to sparkling clean. Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions. Refrigerator: To prevent formation of ice, rub table salt to the insides of your freeze. Rice: Add a few drops of lemon juice in the water before boiling the rice to make rice whiter. Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking. Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils). Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay. Put a small paper packet of boric powder in the container of rice to keep insects at bay. Put a few leaves of mint in the container of rice to keep insects at bay.   Samosa: Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala. Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp. Sugar: Put 2-3 cloves in the sugar to keep ants at bay. Tadka: Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish. Submitted by MS Itisha Madhav ( itisha_madhav@yahoo.com) Tomato: To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off. When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce. Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh. Tamarind:Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished. Gargles with tamarind water is recommended for a sore throat. Utensils: Use nonsticking utensils. Use thick bottom utensils, they get uniformly heated. For electric stoves, use flat bottom utensils. Add a little bit of common salt to the washing powder for better cleaning of utensils. Vegetables: Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy. To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze. Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value. Sink (Blocked): To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open. Soup Salty: Place a raw peeled potato in the bowl, it will absorb the extra salt. Yoghurt (Home Made): To set yogurt in winter, place the container in a warm place like oven or over the voltage stabliser. Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry. To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.

__._,_.___

Benefits of Calcium, Calcium Rich Food and Calcium Deficiency

Benefits of Calcium, Calcium Rich Food and Calcium Deficiency

 

Calcium is an essential dietary mineral for healthy bones and strong teeth. A constant blood calcium level is essential for the maintenance of the normal heartbeat, and for the usual functioning of nerves and muscles.

Advantages of calcium -

# Calcium ion is essential for a large variety of important physiological functions, including muscle contraction, nerve stimulation, hormonal release, cell membrane, permeability, proper enzyme function.

# Calcium is necessary to stabilize the activity of a number of proteins and enzymes. The binding of calcium ions is required for the activation of "vitamin K-dependent" clotting aspects in the blood coagulation process.

# Calcium, especially calcium derived from dairy products help adjust body fat.

# Calcium helps slow bone loss in postmenopausal women, may reduce premenstrual syndrome symptoms, and is associated with reduced threat of colorectal cancer.

# The body requires calcium to make strong teeth and healthy bones. The bones serve as the storage place for the body's calcium. They continuously release calcium into the bloodstream, and then keep replacing it as the body's requirement for calcium arises. When calcium intake is low, there is poor absorption; and there is a high probability of bone breakdown because the body uses up the stored calcium to perform normal biological functions.

# Calcium is also needed for muscle contraction and maintenance of cell membranes.

# Calcium supplements help alleviate mood swings, food cravings, pain, and bloating associated with premenstrual syndrome.

What is the recommended daily requirement of calcium?

Optimal calcium intake depends according to a person's age, sex, and ethnicity.

The U.S. Recommended Dietary Allowance for calcium is 1,000 milligrams per day - given for adults (except pregnant or lactating women) and children over 4 years of age.

It is about 1200 milligrams for individuals older than 50 years of age.

The calcium intake of vegans tends to be slightly below the recommended optimal amounts but the body does adapt to lower intakes. Since vegetarians have a slightly lower protein intake and rule out meat from their diet, encourages their bodies to retain calcium so their dietary need is relatively lower.

Sources of Calcium -

Dairy products (milk, yoghurt, cottage cheese, cheese) are the main sources of calcium. Individuals with lactose intolerance (people who cannot completely digest the milk sugar lactose) and those who are vegans tend to avoid or eliminate dairy products from their diet. We all know that it is important for vegetarians to meet calcium needs with alternative calcium sources.

Good vegan sources of calcium include tofu (if prepared from calcium sulphate), green leafy vegetables, dried figs, broccoli, seeds and nuts. Some soya milks, instant breakfast cereals are also fortified with calcium. Drinking water can provide as much as 200mg of calcium daily, as hard water contains a rich source of calcium.

Although most grains are not high in calcium, they do contribute calcium to the diet because they are consumed regularly and frequently.

What affects calcium absorption and excretion from the body?

Only 20-30% of calcium in the average diet is absorbed into the body, the rest gets excreted.

A high protein diet, especially based on animal foods, causes calcium loss in the body. The higher sulphur-to-calcium ratio of meat increases calcium excretion.

Calcium absorption can also be affected by the amount of calcium present in the body, amount of vitamin D presence (helps improve calcium absorption), age, pregnancy (intestinal calcium absorption increases during pregnancy), fibre content in diet etc. The amount of calcium consumed at one time such as in a meal is inversely related to the absorption rate.

Calcium excretion refers to the amount of calcium eliminated from the body through urine, feces and sweat. Calcium excretion is affected by factors such as amount of sodium, protein, caffeine and potassium in diet.

Calcium is lost in cooking some foods even under the best conditions.

To retain calcium:

* Foods are best cooked in a minimal amount of water.

* Cook food for the shortest possible time.


What does calcium deficiency lead to?

Osteoporosis: major cause of bone fractures in the elderly, especially women. Prevention includes an adequate intake of calcium throughout life, but especially in childhood and young adulthood; and reducing trigger factors such as smoking, heavy drinking and lack of physical exercise.

Diets high in protein and salt also increase calcium loss from the body. Post-menopausal women are more prone because they produce less oestrogen, which protects the skeleton in younger women.

Rickets is a childhood disorder involving softening and weakening of the bones. It is caused by lack of vitamin D, calcium, or phosphate. Deficiency of vitamin D leads to improper regulation of calcium and phosphate. Symptoms of rickets in children include delayed sitting, crawling, walking and the development of bowlegs

 

LOVE HAS NO LIMITS

While Dad was polishing his new car,
his 4 yr old son picked stone & scratched lines on the side of the car.
In his anger, Dad took the child's hand & hit it many times, not
realizing he was using a wrench.
At the hospital, his child said "Dad when will my fingers grow back?"
Dad was so hurt.
He went back to car and kicked it a lot of times.
Sitting back he looked at the scratches, child wrote "I LOVE YOU DAD"

Anger and Love has no limits...

 

Dandruff

Vinegar Wonder
• Add six spoonfuls water, two spoonfuls pure vinegar and apply it on the scalp with cotton wool before going to bed. Tie a towel around your head to protect the pillow. Wash your hair next morning. After shampooing, rinse again with vinegar water. Continue this once a week for at least three months.
• Mix a spoonful of lemon juice with two spoonfuls of vinegar and massage on the scalp. Wash your hair with an egg shampoo after this.

Methi Power
• Soak fenugreek (methi) seeds in yogurt overnight and apply the curd on your scalp for half an hour before washing in the morning.
• Just soak the fenugreek seeds overnight in water to soften the seeds and grind in the morning to make paste. Before hairwash, apply this paste on scalp and hair and leave it on for half an hour. Wash off with shampoo later.

An Egg Pack
• Beat two eggs and add two tablespoons of water to it.
• Wet the hair and apply the egg mixture over the hair.
• Now massage your scalp and let the mixture on for ten minutes to fifteen minutes. Then rinse the hair with lukewarm water.

Amla Power
• Amla is rich in iron and considered to be very nourishing for strong and healthy hair. Add amla juice to lemon juice and massage your scalp with firm fingers.
• Wash after half an hour.

 

MAKE YOUR OWN SHOESHINE KIT!

What’s the first thing that women observe about a man? Apparently, his shoes! This is because your shoes are a reflection of how well-groomed you are! And we don’t mean that you need to blow a lump sum of money on new shoes, but see that the ones you already have look shiny ‘n’ new!

Here’s how to pamper your shoes:

• Get your shoeshine kit together. You’ll need: a shoeshine & polish brush, shine cloth ( cotton cloth, old T-shirt, socks etc), standard brown and black polish, an old toothbrush and cotton.
• Wipe away the dust and debris using a dry cloth or shoeshine brush, and then a wet cloth.
• Once your shoes are clean and dry, use your shoeshine polish brush to apply a good amount of polish onto your shoes. Evenly spread over shoes and use a toothbrush/cotton swab to polish hard-to-reach areas. Wait 15 to 20 minutes for the polish to dry.
• Once your shoe is completely dry, use the shoeshine brush to carefully brush off the polish. Again, use a clean cotton swab or toothbrush for hard-to-reach spots.
• Now using a clean, lint-free shine cloth, give your shoes the shine they deserve.

 

SOMETHING ABOUT SOCKS & SHOES

Socks
Your socks should be of a dark shade so as to compliment your suit. Lengthwise they should be mid-calf or knee-high in length.

Shine
Your shoes should be and have new heels, soles and tips, if needed. Worn down heels and scuffed tips make you look shabby.

 

CAN I WEAR FORMAL SHOES ON INFORMAL CLOTHES?

Shoes are an important part of dressing for the occasion.
• Each dress code has its specified shoes. Nothing can be as jarring as mismatched shoes and clothes.
• Besides aesthetic appeal, shoes also have a specific purpose. Business shoes for example are designed to bear the weight of heavy clothing that is a part of formal business wear. Loafers, lug soles, chukka boots, suede oxfords are meant for lazy weekends and have an air of informality about them.
• Avoid activity footwear like hiking boots, basketball sneakers, boating shoes etc. when you dress informally to work, such shoes connote physical movement. Another important aspect to be borne in mind is the type of socks one wears while dressing informally.
• Avoid business socks, but that does not mean you end up wearing athletic ones, the stress once again is on cool and comfortable wear.

SOCKS & SANDALS -- A STRICT NO-NO!

Guys, you might think socks with sandals are cool, but trust the women -- we know better.

Why were you wearing sandals in the first place? To keep your feet cool, right? So why are you wearing socks now? If you think it’s a cooler way of wearing a pair of shoes then think again. Most of you do it because you think it looks good, but the truth of the matter is, it doesn’t. Socks and sandals when paired together can be nothing short of a fashion disaster!

So here’s what you need to keep in mind, in order not to repeat this fashion felony.

Knee-highs and sandals look silly
Stay away from socks that reach your knees. This style may have been acceptable in the 80s but not any longer.

No neon socks
You like making a fashion statement, but do it without it going overboard!

Non-matching socks
Ok maybe when you wear closed shoes, it doesn’t matter. But, hey, if you are going to go ahead teaming socks with sandals then at least match the socks!

Stay away from the whites
You also might think of going with the classic white look, but that doesn’t work either. It draws too much attention to your feet.