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This is a good first step when dealing with a stuck bottle of polish. It may not open all bottles, but it's quick and easy, so you can move on to something else if it doesn't work. To do this: Run hot water from the tap ideally, as hot as it will go. Hold the lid of the stuck bottle under the water for 30 seconds, turning it slowly. Try not to let much of the water touch the bottle itself. Dry the lid with a towel and try to twist it off. The heat from the water will expand the lid and soften dried nail polish, making it slightly easier to remove.

summary: Use a quick hot water rinse.

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Let it fall around your head. If you want looser curls, wet your fingers and gently comb them through your curls. This will separate the curls. You can stop working the curls near your face at this point. Use a paddle brush or a wide-toothed comb. Group your curls into larger sections. Brush two or three curls together for a curlier look and a larger number of curls - about five -- for a wavy look. Brush out all of your curls for a smooth Marilyn Monroe wave. Brush the curls near your face in the direction of your face, and the curls near your neck towards your nape. Gently pull the brush through each section from the roots. Only brush a few times and then let the curls drop naturally into place. Spray each section with hairspray after brushing for additional hold. Too much brushing may make your curls frizzy. Only use a few strokes of the brush. If you have bangs, brush them together. Pull the brush upwards first and then curl your bangs under for a dramatic sweep off your face. Pin a section of your bangs to keep them in place. Spray them with hairspray. Tuck a curl behind your ear and pin it in place for a nice flourish. Attach a hair accessory, such as a bow or flower, over the tucked, pinned curl for extra glamour.

summary: Release your hair from the pins or clips. Brush your curls lightly for a smoother look. Pull the brush in the direction that you rolled the curls. Finish your bangs.

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Peel the banana and cut it into 2-inch (5-cm) chunks. Place these frozen banana chunks in your freezer for 20 to 30 minutes, or until they become frozen solid. You should tray freeze the bananas to prevent them from sticking together. Cover a small cookie sheet with parchment paper and arrange the banana chunks on the sheet in a single layer. Do not let the pieces touch. Stick the cookie sheet in the freezer. Done in this manner, the banana pieces should freeze separately, making them easier to blend into the shake. Add the vanilla coconut milk ice cream, frozen banana chunks, 1/4 cup (60 ml) cacao nibs, peppermint oil, almond milk, spinach, and avocado to the blender. Blend on high speed until smooth and evenly colored. This should take anywhere from 30 seconds to 2 minutes, depending on the speed and strength of your blender. The coconut milk ice cream and almond milk remove dairy from the equation. The spinach and avocado give the shamrock shake a great green color without the use of dyes. The cacao nibs add a hint of milk chocolate flavor, which complements the taste of mint. Pour your shake into serving glasses and serve immediately. If desired, sprinkle each shake with additional cacao nibs before serving for an added boost of chocolate flavor.
summary: Freeze the banana. Blend all the ingredients together. Transfer into serving glasses and sprinkle with cacao nibs.