Look for the medicine that can apply to your particular situation. For example, cough medicine for a cough or a painkiller/fever reducer (like aspirin or ibuprofen) for headache and fever. Coughs can benefit from dextromethorphan, an ingredient in some cough syrups and suppressants that can help pause coughing. Address your congestion with medicines that contain the ingredients guaifenesin and pseudoephedrine. When in doubt, ask the pharmacist. Drugstores carry an array of products that help wash out the mucus and clean your nasal passages, from decongestant sprays to neti pots. The nasal irrigation products, including a neti pot, can feel weird (you have to pour a saline solution into one nasal passage and it comes out the other) but they can be extremely helpful. Be sure to use purified or filtered water (not tap water) in making your saline solution. Sore throats will often feel much better with a cough drop, which also prevents you from coughing as much. The ingredients help coat your throat and make you more comfortable. Consult the package you shouldn't suck them nonstop even though they might taste good.

Summary: Take an over-the-counter flu or cold medicine. Use a saline spray or nasal saline irrigation. Suck on cough drops.

Mini orchids have fast-growing roots, and one of the main reasons you need to periodically repot your orchids is to provide the roots with plenty of room. The new pot only needs to be large enough to fit the roots; you do not need to choose a pot that is significantly larger to anticipate further root growth. Media with a base of moss and bark is superior to standard potting soil. For best results, let the drenched media sit for a full 24 hours so that it thoroughly absorbs the water. Snip off green spikes 1 inch (2.54 centimeters) above the top node. Trim yellow or brown spikes 1 inch (2.54 centimeters) above the bottom node. Gently grab the base of the orchid with one hand and the pot with your other. Tip the mini orchid to its side or upside-down, and slowly squeeze or rotate the sides of the pot until the clump of roots comes free. Media breaks down as time passes, and old, decomposed media is more likely to cause your orchid's roots to rot. As a result, you need to remove as much old media as possible. Dead roots with look brown and wilted. Healthy roots, on the other hand, are white or green and relatively firm. You only need a little, since the mini orchid's roots should fill the majority of the container. Hold the orchid up so that the base of the lowest leaf dips below the rim of the pot by 1/2 inch (1.27 centimeters). Press down on the media gently to force it into the bottom and around the sides of the container. Periodically tap the side of the container to help settle it. Continue adding the media until the entire root system is covered, leaving the plant exposed from the bottom leaf up. Lift the plant up by the stem. If the pot starts to slip, you need to add more media to make the orchid more secure. Instead, sit it in a warm location and mist it with a little water each day. The leaves should stay dry at night.

Summary: Choose a slightly larger container than the one your orchid currently sits in. Look for a growing media that has large particles. Allow the growing media to soak in water. Trim the spikes. Carefully remove the mini orchid from its current container. Brush off any planting media stuck to the roots. Snip away dead roots. Scatter a little of the growing media into the bottom of your new container. Fit the mini orchid into its new container. Slowly pour the growing media around the mini orchid's roots. Check the sturdiness of your re-potted mini orchid. Refrain from watering your freshly potted orchid for the first 10 days.

frequently. Always wash up with hot water and soap after handling raw meat, poultry, or seafood. Don't just dip your hands under water for 2 seconds. Wash them vigorously for a minimum of 20 seconds. Cell phones and computer keyboards are among the germiest surfaces, so remember to wash up after checking a recipe or sending a text. Wash produce under cold running water, and don't use soap or detergent. Soak broccoli, cauliflower, and other items with lots of nooks and crannies in a bowl of cold water for 1 to 2 minutes. If you're storing washed produce, place it into a new container instead of into its original package. Switch or wash the boards and knives you used to prepare raw meats before using them to prepare produce. Don't store raw meat on a platter, then use the same platter to serve cooked meat. For instance, don't season raw chicken on a cutting board, then use the same cutting board to chop broccoli. Even if you plan on cooking the broccoli, it might not reach the internal temperature required to kill germs in raw chicken. Replace your cutting board if it has deep, hard to clean grooves. Pouring required amounts of salt, pepper, and other seasonings into small bowls might mean you'll have to do a few more dishes. However, you won't have to grab seasoning packages with unclean hands or run to the sink each time you rub the meat with an ingredient. For instance, rub your chicken breast with salt, then reach for the bowls with pepper, garlic, and paprika. Wash your hands and the bowls when you're done seasoning. Never marinate meat on the countertop or leave it unrefrigerated for extended periods. Excess marinade can make a great pan sauce, but marinade that's touched raw meat is a major health hazard. Boil it for at least 1 minute before serving it as a sauce. You can also prepare extra marinade, divide it, and keep a portion of it away from raw meat. Wipe down surfaces with a kitchen cleaner or a diluted bleach or vinegar solution. Use paper towels or a cloth designated for countertops and other surfaces. Don't use the same sponge or cloth to clean both your dishes and countertops. Don't forget about the sink, which harbors germs and residual food. Rinse away or pick up organic matter, then wipe it down with a cleaning solution.
Summary: Wash your hands Rinse fruits and vegetables before cutting them. Use separate cutting boards and utensils for raw and ready-to-eat foods. Place seasonings in small bowls when working with raw meat. Marinate meat in the fridge and boil extra marinade before serving it. Wash all counters and surfaces after preparing raw foods.