Figuring out why and when you have a wild tongue can help you to tame it by recognizing situations in which it is likely to happen. Think about why your first reaction is to say something rude or mean. Consider whether your tongue runs wild in certain situations or around particular people. Is it a natural reaction for you? Are you just not good at communication? Is this something you always have struggled with? Does being around a particular person or people cause your tongue to run wild? For example, does one annoying co-worker make you want to tell him off all the time? Are you seeking attention? Have you found that this is a way to get people to notice you for better or worse? Does it happen more often when you are nervous, stressed, or defensive? For example, do you put your foot in your mouth when you are put on the spot or in an uncomfortable situation? Sometimes being uninhibited by alcohol can cause us to say things we regret. Consider if alcohol is a factor in loosening your tongue and, if so, limit or completely avoid alcohol when you are in situations in which you are concerned about your wild tongue. For instance, if you know alcohol lowers your inhibitions enough to cause you to say things you later regret, it might be best to stick to just one drink at the company party, or having no drinks at all. This way you don't have to worry about saying something that might offend your boss or even get you fired. Many people who continuously offend spend a lot of time talking and very little time listening. Tame your wild tongue by making a conscious choice to actually listen when someone is talking rather than thinking about what you can say in return. Listening to the person can give you hints as to what topics might be sensitive areas that you should avoid. Try asking the person an open-ended question in place of responding, such as, "What did you do then?" or "How are you feeling about that?" Take finances, race, romance, religion, politics, etc. off the table if you are speaking to people outside of a close-knit circle. These topics relate closely to people's beliefs and values. Your wild tongue can trigger anger and cause people to become extremely offended. If other people are talking about these things, then just remain out of the conversation. If possible, steer the conversation in another, safer, direction. If you absolutely must comment, then remember to take a 10-second pause to think about what you are saying and the impact it might have. Remember that some things said as a joke or sarcasm can be interpreted as discriminatory.

Summary: Think about your motives. Limit alcohol and other substances that lower inhibitions. Become a listener. Avoid sensitive topics.

Add about 2 Tbsp (30 ml) of canola oil or your preferred cooking oil to a large skillet and heat on medium-high until smoother and glossier. Carefully turn and rotate the pan to coat the entire bottom with the hot oil. When the oil is hot enough, you should be able to spread it in this manner with ease. Add the zucchini noodles to the hot oil and saute them for 6 to 7 minutes, stirring frequently. Keep a close eye on the zucchini noodles as they cook. If you allow them to stick to one spot for too long, they may begin to burn, stick to the pan, and fall apart. This cooking method produces noodles that are tender yet slightly crispier than those created through the boiling method. Transfer the zucchini noodles to individual serving plates and enjoy. You can save any leftover zucchini noodles after cooking them. They maintain their taste and texture for a day or so in the refrigerator, so they can be enjoyed cold or reheated for another meal.

Summary: Heat cooking oil in a skillet. saute the zucchini noodles briefly. Serve.

Squeeze the cloves of garlic through a garlic press directly into the pan. Stir the garlic and the 12 cup (120ml) of olive oil together so the garlic is evenly distributed in the pan. You don't need to peel the garlic before putting it in the press. The peel will stay in the press while you squeeze it. Substitute other oils for the olive oil based on your personal preferences. You can shake the container every so often to mix up the flavors. Throw the oil away after 5 days if you haven't used it, just to be safe and avoid ingesting dangerous bacteria. Never keep garlic oil at room temperature. It can cause botulism, which is a sometimes fatal form of food poisoning most often found in preserved food. Freeze the garlic oil for up to 1 year if you want it to last longer.

Summary: Crush 4 cloves of garlic directly into a saucepan and pour in the olive oil. Keep the oil in the refrigerator for up to 5 days.

Place 1 tbsp (9.45 g) of yeast, 1 cup (240ml) of lukewarm water, and 1 tbsp (12.5 g) of sugar into the bowl. Use a whisk to mix the ingredients together. Whisk the ingredients until the yeast and sugar have dissolved. Place 1 cup (120 g) of flour into the bowl with the yeast, lukewarm water, and sugar. Use a whisk to combine the flour with the other ingredients. Leave the mixture resting until small bubbles appear. The amount of time that it takes for the yeast to start bubbling depends on the temperature of the environment. The cooler the environment is, the longer it will take. Transfer 1/3 cup (75 g) of butter, 1 tsp (5 g) of salt, and the remaining 2 1/2 cups (300 g) of flour into the bowl with the yeast mixture. Use your hands to knead the ingredients together. Stop kneading once the butter is evenly distributed throughout the mixture. Keep the ingredients in the bowl while you are kneading. Take the dough from the bowl and place it onto a clean work surface. Use a rolling pin to roll the dough out until it looks like a thin sheet and is approximately 15in (0.51cm) thick. Sprinkle some flour over the work surface if the dough starts to stick. Avoid rolling the dough too thin, otherwise, it may begin to break. Crack 3 eggs into a bowl. Use a whisk to beat the eggs until the whites and the yolks have combined. Coat the dough thoroughly using a pastry brush to spread the egg mixture out. If you don't have a pastry brush, you can use the back of a spoon to spread the egg mixture out instead. Coating the dough with egg is called an egg wash. This helps to give the dough color and makes it shiny when it is cooked.
Summary: Combine the yeast, lukewarm water, and sugar in a large bowl. Mix part of the flour into the bowl and let the mixture rest for 5-15 minutes. Knead the butter, salt, and remaining flour into the bowl. Roll the dough out on your work surface. Brush the dough with 3 beaten eggs.