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Is your spring fun being interrupted by your runny nose and itchy
eyes? Here are some tips to keep your allergy symptoms under
control:

Cut back on sticky hair products. Believe it or not, sticky hair
products can trap pollen, making your symptoms worse
throughout the day.

Use eucalyptus oil. Eucalyptus oil opens lungs and clears sinuses to
relieve allergy symptoms. Use it in spray form to spritz around your
room or add a few drops of oil to a diffuser.

Add a dose of vitamin C. Fighting off allergy symptoms requires a
top-notch immune system. Eating more vitamin C can help give it
a boost. Increase your vitamin C intake by squeezing some fresh
lemon juice in your water or adding sliced citrus to your salad.

Shower at night, not just in the morning. Skipping a night shower
could mean going to bed with pollen you’ve picked up throughout
the day, which could lead to a flare up.

Try a sinus rinse. A simple nasal saline wash can quickly loosen
mucus, clear sinuses, and eliminate allergens.

WHEN IT’S YOUR MONEY, DON’T BE SO FAST TO MOVE IT. The FBI is warning of a growing scam called “the Phantom Hacker.” According to Forbes, it begins with a pop-up ad or phishing email urging the victim to call a number about a supposed “account infiltration.” Victims are pressured to quickly move their money to “protect” it, but the transferred funds go directly to the scammer. And once the money is gone, recovery is unlikely.

Their advice: Never install an app at the direction of someone claiming to be tech support, and remember, banks will never ask for security credentials over the phone.

WATCH OUT FOR THESE TYPE OF WARNINGS ABOVE!! THEY ARE TRYING TO DRAIN YOUR BANK ACCOUNT

• 2 to 2 1/2 pounds Yukon gold potatoes, cut in large chunks
• Kosher salt
• 3 tablespoons unsalted butter, divided, room temperature, plus more for serving (optional)
• 3 cups shredded savoy cabbage or lacinato kale leaves with ribs removed
• 4 scallions, sliced, white and green parts separated
• 3 cloves garlic, grated
• 1 teaspoon dried mustard, such as Colman’s
• 1/2 cup whole milk
• 1/2 cup chicken stock (or more milk)
• 1/2 cup packed finely grated sharp Irish cheddar cheese, or more to taste
• Freshly ground black pepper

Place the potatoes and 2 teaspoons salt in a pot and cover by 1 inch with cold water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain thoroughly, then return to the pot.

While the potatoes are cooking, heat 1 tablespoon butter in a large skillet. Add the cabbage or kale and the white parts of the scallions. Sauté until the greens wilt, 3 to 4 minutes. Add the garlic and stir until fragrant, about 30 seconds more. Remove from the heat.

Add the remaining 2 tablespoons butter and the mustard to the drained potatoes and mash with a fork or potato masher. Stir in the milk and chicken stock, then stir in the greens, and the cheese (if using). Season with salt and a generous grind of black pepper.

Serve warm with an additional pat of butter on top (optional) and garnish with the green scallions.

Makes 3 large flatbreads (about 1 1/2 pounds dough)

• 2 1/2 cups of all-purpose or bread flour
• 1/2 cup of whole wheat flour or more all-purpose flour
• 1 teaspoon salt
• 1 envelope active dry yeast
• 1/2 teaspoon sugar
• 1 1/3 cups very warm (105 to 115 degrees F) water
• 3 tablespoons of olive oil

Put flours and salt into a food processor or electric mixer fitted with a dough hook. Mix well.

Dissolve yeast and sugar in warm water in a small dish. Let stand until bubbly, for about 5 minutes. Add to the flour mixture along with the oil. Process until the dough forms a ball. If it is sticky, add a little more flour. Use the food processor or mixer to knead the dough into a smooth ball.

Transfer dough to a well-oiled bowl and turn to coat the dough with oil. Cover with a towel and let rise until doubled, for about 1 hour. Punch down and use. Or place it in a plastic food bag and refrigerate for up to two days.

We KNOW your not 54!!