Many other salads, such as chicken or tuna salad, chicken salad, and pasta salad will have pre-cooked ingredients, so it's very important to keep the food protected from the air as much as possible. If you can only use plastic cling wrap over your salad, it's best not to keep it over two or three days. Salads with pre-cooked ingredients will need to be stored in the refrigerator to prevent bacteria from growing or the food from going bad. Discard the salad if it was kept outside for more than two hours or has developed an "off" smell, particularly with egg salads or potato salads with a mayonnaise-based dressing. Many pre-cooked salads contain mayonnaise-based dressings or products which spoil after about five days even when stored in the refrigerator. Determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient. Non-mayonnaise based pasta salad can be kept fresh for five to seven days.
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One-sentence summary -- Put the salad in an airtight, sealed container. Store the salad container in the refrigerator as soon as possible. Store your salad for no more than five days before eating.

Push the toothpicks about halfway between the center and crust so that they stick out about 12 inch (1.3cm) above the meringue. Position them in a triangle shape to ensure that all of the sides of the pie will be protected when you add the plastic wrap. The toothpicks help to hold the plastic wrap up and away from the meringue. If the plastic is too close to the meringue, the combination of eggs and water will begin to weep and release water, making the meringue look runny. If you have a particularly large pie, you may need to use 4 or 5 toothpicks distributed throughout the pie. Leave the pie in the pan or transfer it to a plate, and get a piece of plastic cling wrap that's large enough to cover the pie. Then, carefully lay the plastic on top of the toothpicks so they don't puncture the plastic. Fold the edges of the cling wrap around the outside of the pan or plate. If one of the toothpicks tears or punctures the cling wrap, throw the piece away and get another one to use. Transfer the pie to the refrigerator, being careful not to pull on the cling wrap. Place the pie on the top shelf where you can keep it for a few days before enjoying it. After 1-2 days in the refrigerator, replace the plastic wrap with a new piece. If you need to take the pie out of the refrigerator at any point, be careful not to pull or poke the plastic wrap, as this can cause the toothpicks to break through the plastic. Meringues are made of eggs and sugar, so they don't freeze well. If you do put the meringue in the freezer, it can become flat or crunchy, ruining the texture of your pie. Most meringues tend to break down in the freezer, resulting in a pie with a crunchy, icy texture. You can, however, prepare and store the lemon filling and crust in the freezer for a few months. Then, when you're ready to serve the pie, remove the premade filling and crust from the freezer and bake the rest of the pie as normal.
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One-sentence summary -- Insert 3 toothpicks into the pie to support the plastic wrap. Drape a piece of plastic wrap over the toothpicks and pie. Store the pie in the refrigerator for up to 3 days. Avoid placing the pie in the freezer at any point.

Work your way from the perimeter and sweep the dirt toward the middle. For larger areas, break up the room into small regions and sweep each one using short, deliberate strokes. This will push dirt into the center of the section. Remove all dust using a dustpan. Be sure that each bristle contacts the floor but does not bend. Applying too much pressure cause the bristles to bend and scratch the flooring. Make sure the floor is dry prior to sweeping to prevent dust buildup. Wring the mop thoroughly until it is just barely moist and gently mop in circular patterns. Add extra pressure to regions with dirt and grime and double-check for excess liquid when you're done. Be sure to follow the manufacturer's instructions for the cleaner and only dilute with water if specified. Avoid using ammonia, vinegar, or other acid-based cleaners, as they can damage the finish and cause discoloration. If all you have to use is vinegar, mix a vinegar-water ratio of 1:4. Be sure to dry the floor thoroughly to remove all of the vinegar. Select cleaning products indicated for your flooring type, such as fossilized bamboo flooring cleaner. Look for a lightweight canister vacuum with rubber wheels and attach a felt head. Always use a model either without a rotating brush or that offers a "Hard Mode" to turn off the rotating brush. This will prevent the bristles from the scratching the floor. If your model has plastic wheels, take care to never slide the vacuum sideways. Never vacuum a bamboo floor with an active rotating brush. Drag a microfiber cloth over spills immediately after they happenits high absorbency should remove most of the spill. Now, get a fresh microfiber cloth, dampen it with water using a spray bottle, and wipe the remaining dirt. Dry the area with a towel afterwards. Never use abrasive cleaning materials such as steel wool or pot scrubbersthey will scratch the surface of the flooring.
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One-sentence summary -- Sweep the floor once a day using a fine-fiber or soft-bristle broom. Mop the floor once a week using a wood soap or hardwood-rated cleaner. Vacuum the floor once a week with a felt head. Clean up spills immediately with a dry microfiber cloth.

This infection can be brought on by athlete's foot (tinea pedis) or through other forms of contamination such as exposure in public places. The fungus also thrives in warm, moist environments and may enter your body through cuts or openings between the nail and skin. Don't share shoes, socks, or towels with anyone. Avoid walking barefoot in locker rooms, public swimming pools, communal showers, or gyms. Discard old shoes that may still be infected with the fungus. Wash your hands with soap after touching the infected toenail(s) to keep it from spreading to uninfected nails. Keep your infected foot dry by wearing open-toed shoes or wearing dry, clean socks. This infection can begin mildly, but spread into a more uncomfortable condition. The fungus may cause your nail to change color, disintegrate at the edge, or become abnormally thick. If it becomes bothersome, the condition should be treated. Try a prescription medicated antifungal cream that's rubbed into the nail after it's soaked in warm water. Ask your doctor for prescription oral medication that should be taken from six to 12 weeks, in combination with topical antifungal treatments. It may be necessary for your doctor to monitor your liver function while you are on these medications A few non-conventional treatments have been effective in treating nail fungus in some people. Use tea tree oil, applied in a light coating to the affected nail(s) two to three times a dayuse products that are 100% tea tree oil. Apply snakeroot extract, a treatment that has often proven as effective as conventional antifungal cremes. Soak your infected nail(s) in white vinegar, which has natural antibacterial properties. After filing the nail (exposing a fresh surface), apply full-strength vinegar with a cloth, cotton ball, or cotton swab 12 times daily for several weeks. This may be necessary if the infected nail becomes extremely painful. The procedure involves removing the infected nail completely. The removal is often done in combination with treatment using antifungal medication in the nailbed. Rest assured that a new nail will grow back, but it may take up to one year.
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One-sentence summary --
Avoid further contamination. Use conventional medications. Try homeopathic treatments. Consult a doctor about surgery in extreme cases.