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Certain foods may irritate the cut in your mouth. Don't eat anything that is extremely spicy or salty, since this can sting and cause pain. You should also avoid eating hard or dry foods. Instead, eat soft foods that won't irritate the tissues in your mouth. You can try to eat dairy products such as ice cream, tender meats, and cooked vegetables. Avoid acidic foods, like tomatoes and citrus fruits. By drinking a lot of fluids, you will keep your mouth wet. A dry mouth can cause pain and irritate the cut in your mouth. Avoid beverages that may cause pain, like citrus fruit juices or acidic beverages. You should avoid alcoholic beverages because they can cause burning. Don't rinse with mouthwashes that contain alcohol because they may damage the wounded tissues in your mouth and inhibit the healing process. Instead, try rinsing with hydrogen peroxide if you have a mouth sore. If you want to gargle with a mouthwash, use only non-alcoholic ones. You can't stop talking and using your mouth, but be more careful with the way you use your mouth while a cut is healing. Don't open your mouth too wide. This can pull on the tissues inside of the mouth and open the cut again or delay the healing process. Apply orthodontic wax to the sharp outer areas of your brackets that tend to irritate the inside of your mouth. This will reduce your pain by limiting the irritation on the cut and will also prevent future cuts.

summary: Avoid spicy or hard foods. Stay hydrated. Stay away from mouthwashes that contain alcohol. Limit the movement of your mouth. Use wax to prevent cuts and reduce pain if you have braces.

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Some pills are time-release or oil soluble, so it's not a good idea to grind them up. NEVER crush or chew a pill without consulting with your doctor or pharmacist first. You could ingest the dosage too fast and harm yourself. If it's a tablet, crush it in a mortar and pestle or a pill crusher (usually available at your local health foods store or pharmacy). If it's a capsule, break it open. Applesauce and pudding work well. Smoothies and milkshakes with strong flavors also work. If you are working with a vitamin that you can't crush, you can also put the whole thing in a semi-solid food. Try to swallow the whole bite. Of course, don't take such a big bite that you choke. With luck, this will keep the pill from ever touching your tongue or throat.

summary: Ask your pharmacist if it's okay to grind up the vitamin you're taking. Break open or crush the vitamin. Hide the vitamin pieces in a semi-solid food. Using a spoon, take a large bite of the food with the pill inside.

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Add the butter to a small skillet. Heat over medium on the stove, stirring occasionally, until the butter has completely melted. To save time, you can skip over the instructions for making your own curry roux and use premade commercial curry cubes, instead. You will need about 4 cubes, or 3.5 oz (100 g), to match the amount of curry roux used in this recipe. Add them to the curry when you would usually add the homemade roux. Do not melt the butter on a higher heat setting. Butter has a tendency to flash-boil once it reaches its smoking point. If you allow this to happen, you could cause the hot sizzling butter the splatter. The fat in the butter may also begin to break down, thereby affecting the flavor of the curry roux. Sprinkle the flour into the melted butter. Quickly stir it into the butter and continue cooking for 15 to 20 minutes, or until the roux turns a deep tan color. You must stir the roux constantly as it cooks, at least until the butter and flour fuse together and begin to swell. After that point, continue to stir the roux frequently. If you fail to stir the roux enough, it will burn quite quickly and develop a bad taste. The flour must be allowed to cook thoroughly in this manner. If you do not cook the flour enough, it will retain a strong starchy taste. Sprinkle the curry powder and garam masala into the roux. Stir the ingredients into the roux over the heat for about 30 seconds. Remove the roux from the heat as soon as the roux is seasoned. You'll know that the spices have mixed into the roux once they release a strong aroma. Remove roughly 1/2 to 1 cup (125 to 250 ml) of the cooking liquid from the curry base. Rapidly stir this liquid into the roux until a paste forms. Add a little of the liquid first and mix it in gradually. You only want to use the minimum amount necessary to form a paste. If you add too much at once, combining the liquid with the roux might become difficult.
summary: Melt the butter in a separate skillet. Add the flour. Add the spices. Ladle cooking liquid into the roux.