The calendar may say it’s spring, but it’s still downright cold in many areas of the country. Winter can be hard on your skin, and the spring transition isn’t much fun either The combined drying effects of heaters, wind and sun can pull the moisture out of your skin.
Rehydrate your home to add moisture to the air. If you heat with a wood stove, for instance, put a kettle on to add steam to the air. This will help fight dry skin, and keep moisture in the air in your home, keeping static shock down–something people and pets appreciate!
Re-moisturizing is important on the inside too. Drinking plenty of fluids in is just as important in the fall and winter as in the spring and summer. Staying hydrated is especially important when working outdoors.
Dehydration interferes with the core temperature of your body. You will have a tendency to not drink as much as you should because cooler weather suppresses thirst. In cooler weather, physical performance can be affected, as can your mental performance. Drink plenty of water, and adding the occasional sports drink won’t do harm.
Use a rich moisturizer on your skin after bathing before drying to seal the moisture in to protect your skin from the sun and spring’s blustery wind.
Eating foods rich in vitamin D will also help protect your skin. Milk’s a great source, but fish will help too, as it’s also rich in healthy oils that are great for skin. My family likes this adaptation of a Cajun Baked Catfish recipe that I found on allrecipes.com. It’s simple to make and cooks quickly, which makes it good for a weeknight supper.
Dori’s Baked Catfish
1 tablespoon canola oil
1 teaspoons garlic salt
1 teaspoons dried thyme
1 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
4 (8 ounce) fillets catfish
Lemon sliced into quarters
In a small bowl, combine the first seven ingredients; brush over both sides of fish. Place fish in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. coated with nonstick cooking spray. Bake at 450 degrees F for 10-13 minutes or until fish flakes easily with a fork. Sprinkle with lemon juice and serve hot.
