You Know You Should Use Sunscreen. But Are You Using It Right?

From the New York Times

You Know You Should Use Sunscreen. But Are You Using It Right?

The Basics

Hopefully, you’ve heard these before, but let’s reapply.

Depending on your body size, experts recommend using enough lotion to fill a shot glass, or an ounce, when you’re at the beach. Even if people are smart enough to apply sunscreen, they may not use enough, said Dr. Jerry Brewer, a dermatologic surgeon at the Mayo Clinic in Minnesota.

Even if the bottle says the lotion is waterproof, beachgoers should reapply after swimming.

If you’re not swimming, you should reapply every two hours, regardless of the SPF count.

You should put sunscreen on 15 minutes before exposure.

Look for products that are labeled “broad spectrum protection” with an SPF of 15 to 50.

Spots You’re Likely to Forget

Dr. Elizabeth Hale, a senior vice president for the Skin Cancer Foundation and a dermatologist in New York City, said that both men and women are likely to miss the tops of their ears and the tops of the feet. (Full disclosure: The nonprofit Skin Cancer Foundation receives some funding from sunscreen manufacturers.)

Men are particularly likely to miss their scalps and the backs of their necks, while women are more likely to miss their chest and neck areas, she said.

Dr. Brewer said beachgoers often miss the bottoms of their feet, which can be exposed if they’re lying on their stomachs reading or napping.

The Reward

Dr. Hale said that when she tries to persuade patients to take sunscreen more seriously, she sometimes targets their vanity more than their health. She tells them that using sunscreen every day — not just when they’re at the beach or the park — can help prevent the brown spots and wrinklesthat often lead people to seek out dermatologists, and that sun exposure is a primary driver of the skin’s aging process.

“I truly believe sunscreen is the No. 1 anti-aging ingredient,” she said.

Research in 2013 revealed that people who used sunscreen every day had markedly smoother and more resilient skin. The study was funded by the National Health and Medical Research Council of Australia, and no sunscreen makers contributed.

Foil-Pack Cheese Fries Recipe

Frozen French fries work great while camping. These grilled cheesy fries go from frozen to table to being ready in almost no time.

Foil-Pack Cheese Fries RecipeIngredients

  • 1 bag (14 oz) frozen crinkle-cut French fries
  • 1 tablespoon butter
  • 4 slices American cheese or shredded cheese
  • 2 tablespoons sliced green onions (2 medium)
  • 2 tablespoons cooked real bacon bits


  1. Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter.
  2. Tear off 2 (12-inch) lengths of foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
  3. Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

Grilled Sriracha Chicken Wings Recipe

Grilled Sriracha Chicken Wings RecipeIngredients

  • 2 lb split chicken wings
  • 1 tbsp olive oil
  • ¼ tsp each salt and pepper
  • ¼ cup Sriracha BBQ Sauce, plus extra for dipping


  1. Combine chicken, olive oil, salt and pepper in large bowl. Mix well to coat chicken.
  2. Place chicken on grill preheated to medium; close lid. Cook 18 to 20 min., turning halfway, until cooked through and golden.
  3. 3 Place hot chicken in large clean bowl with barbecue sauce. Toss well to combine. Serve with extra barbecue sauce for dipping.

One Dish Taco Pasta Recipe

One Dish Taco Pasta RecipeIngredients

  • 1 lb ground beef
  • 1 package taco seasoning
  • 2 cups water
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can whole kernel corn
  • 2 cups uncooked elbow macaroni
  • Pepper
  • Salt


  1. Brown beef in a large quart pot over medium/ high heat. Drain fat and return beef to pot.
  2. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil.
  3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
  4. Remove from heat. Sprinkle cheese on top and cover.
  5. Serve once cheese is melted!

How to Smoke Brisket

Karl Engel from Pigcasso shows us how to smoke a tender beef brisket.


  • 1 whole packer brisket (10-12lbs min)
  • Salt, Pepper and Garlic


  1. Trim Brisket fat all over to less than ¼ inch on all sides. Eliminate all hard feeling fat.
  2. Spray with pam or some type of spay oil.
  3. Season with salt, pepper and granulated garlic not garlic salt
  4. Place on smoker at 225 degrees fat side down
  5. Cook for approx 4 hrs and then open cooker and spray with beef broth
  6. Cook for another 2-3 hrs or until internal temp is about 165 or the color is what you desire
  7. Take off and double wrap in foil and place back on the smoker for another 1-2 hrs or so (brisket should have internal temp of about 190)
  8. Then take off and let rest in a dry cooler and cover with a towel inside the cooler. Rest time is about 2 hrs.
  9. Slice and serve

Chicken Fried Steak Recipe


  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 whole eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh thyme leaves


  1. Preheat oven to 250 degrees F.
  2. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
  3. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
  4. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Shrimp Scampi Recipe

This is a take of the Red Lobster classic Shrimp Scampi recipe.  It sounds way more complicated than it is to make and a lot cheaper than going out to your local Red Lobster.

Shrimp Scampi RecipeIngredients

  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Parmesan


  1. Season shrimp with salt and pepper, to taste.
  2. Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme.
  4. Stir in butter, 2 tablespoons at a time, until melted and smooth.
  5. Sir in shrimp and parsley; season with salt and pepper, to taste.
  6. Serve immediately, garnished with Parmesan, if desired.

Bruschetta Pizzaiola Recipe

Bruschetta Pizzaiola RecipeIngredients

  • 1 baguette, sliced
  • 1 (8-ounce) ball fresh mozzarella
  • 1 pint cherry tomatoes, quartered
  • 1 handful fresh basil, plus more forgarnish
  • Extra-virgin olive oil, for serving
  • Kosher salt and freshly ground black pepper


  1. Preheat the oven to 375 degrees F.
  2. On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.
  3. In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.
  4. Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.
  5. Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.

Pastrami Burger Recipe

Pastrami Burger RecipeIngredients

  • 1 1/2 pounds ground chuck
  • Kosher salt and cracked black pepper
  • 8 ounces pastrami, thinly sliced
  • 8 slices Swiss cheese
  • 4 sesame-seed hamburger buns, split, buttered and toasted
  • Fry Sauce, recipe follows
  • Potato chips, for serving

Fry Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons hot dog relish


  1. Loosely shape the beef into 4 equal patties about 1/2-inch thick and 4 inches in diameter. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb, to help your burger cook evenly.
  2. Heat a griddle pan over high heat. Add the pastrami and cook until browned and crisp on both sides, 3 to 4 minutes. Transfer to a paper towel-lined plate.
  3. Next, add the burger patties and cook until browned on each side, about 4 minutes per side. Top each burger with 2 slices of the cheese and continue cooking until the cheese is melted.
  4. Slather 1 tablespoon Utah Fry Sauce on each side of the buns. Add the beef patties and top with pastrami and a pile of potato chips. Finish with the top bun and serve with additional chips and sauce on the side.
  5. Mix together the mayonnaise, ketchup, sugar, vinegar and relish in a small bowl. Adjust the seasoning to taste. Refrigerate until ready to use. Yield: 3/4 cup.