A tip from your favorite nurse

(that’d be me)

Always have eggs in your fridge

You just never know when someone will split their head open

Or cut their finger while cooking

And so on

See that membrane there?

While the blood is gushing - hold pressure and crack open an egg

Peel that there membrane off and put it on the wound (continue holding pressure)

The membrane will harden and keep the wound closed until you can get to the ER for stitches

If you even need them that is

Nature: 1, Band aids: 0

You’re welcome.

I did some research on this (because I do that now, fucking science get out) and it seems that this was done in the early 1900s somewhat frequently. It was used as a way to treat just about any kind of skin wound, from burn to cut to in at least one case an ulcer. It actually helps the wound heal not by preventing blood loss but by replacing part of the skin tissue and helping it grow.

It also helps in healing scars and reducing their visibility.

Whoah science.




Also, if you have a splinter, smack one of these things on there and it will draw it out of your skin. No more shitting around with pliers.

it will also suck the poison stuff out of mosquito bites and stop them from being itchy

woaaah i didnt know!! awesome stuff :D

Did not know the mosquito bite or splinter thing!  EGGS—IS THERE ANYTHING THEY CAN’T DO?

They cant fix the economy

(via tea-n-tattoos)



You’ve been there. 

Your cart is almost full, maybe a few more items to pick up, but then you see it. A sale on something organic! 

“Can I actually use 14 carrots in a week, though?” You ask yourself as your free arm reaches down and without even realizing, you’re at home with more veggies than you know what to do with.

Luckily the fall weather is the perfect excuse to get back into the kitchen and start making real comfort food; soup being the best comfort food you could ever ask for. 

This particular soup is easier to make than putting pants on and actually leaving the apartment to get take out. Trust me. 

Make This Because: Curry and Carrot is one of those mysteriously incredible combinations that you shouldn’t live without.  


1 lb (about 5 large) Carrots

2 white onions (small/med)

1 Tbls, Olive Oil

2 Tbls, Vegan Butter

1.5 Tbls, Curry Paste (your fav kind) 

4 Cups, Broth 

1 can, light Coconut Milk


Sauté onion for 5 minutes in oil. Add carrots + curry paste and sauté for another 5. Add remaining ingredients (except coconut milk) and boil for 15 minutes, until carrots are perfectly tender. You can test with a fork. 

Remove from heat and blend. Once all the chunks are gone, slowly add in your can of coconut milk and blend until you’ve got a beautiful, silky soup, full of flavour.

I like to serve with a little bit of massaged kale and fresh bread.  

(via tea-n-tattoos)