According to behavioral specialists, people who are lying tend to exhibit certain body language cues that make it easy to spot a lie. Look for these body language cues to determine if your boyfriend is telling a lie. For example: He may itch his nose often and his nose may turn red. This is known as the Pinocchio Sign, as a lie causes your cells to release histamine, which can cause your nose to itch and become swollen. He may also exhibit negation cues, like covering or blocking his mouth and rubbing or putting his hand over his eyes, his nose, or his ears. He may also avoid making eye contact with you or turn his body or head away from you as he speaks. You may notice that your boyfriend's regular tone of voice changes or shifts when he is telling a lie. He may also stammer, pause for long periods of time, or have unusual intonations. A sudden change in his speech patterns when he is talking about a certain subject, person, or event may be a sign that he is telling a lie. Similar to the physical Pinocchio effect, your boyfriend may demonstrate a Pinocchio effect in his word choice as well. Often, people who lie tend to use many more words when lying in an effort to hide the lie or distract you from the lie. According to a study by the Harvard Business School, liars tend to use more swear words when they speak, as they are so focused on the lie they neglect to use proper terms or clean language. Your boyfriend may also use the third person when lying to distance himself from the lie he is telling you and he may try to change the subject quickly after he has told a lie to avoid drawing attention to it.

Summary: Take note of his body language. Listen to his tone of voice. Notice his word choice and language.

The oven or toaster oven is a great way to reheat a number of different foods, but it's not ideal for everything. For smaller portions, use a toaster oven to conserve energy. Here are a few of the foods you can bake to reheat: Seafood Bread and baked goods Fried foods Breaded foods Roasted meat and vegetables Grilled meat Pizza (when you have more than a few slices) Lasagna Casseroles Foods that were baked to begin with Thick foods like large pieces of meat, lasagna, and casseroles will take a long time to heat through in the oven. Shorten the heating time and ensure even heating by dividing them into individual portions before recooking them. You don't need a high temperature to reheat food, because it's already been cooked and you don't want it to dry out. Set the oven to 350 F (177 C) or lower and let it preheat. Transfer the food to an oven-proof dish. To heat individual portions, separate them in the dish or use individual dishes for reheating. To keep the food from drying out, put on a lid, or use foil to cover the dish. Don't cover foods that should be crispy, such as fried foods. Transfer the food to the oven. For smaller food and single-serving dishes, cook for five minutes and then check the temperature. For larger dishes or multiple portions, cook for 15 minutes and then check the temperature. Continue cooking in short intervals until the food is heated through. Small or thin foods like pizza may only need five minutes Baked goods, breads, and smaller cuts of meat will need around 15 minutes Thicker foods like lasagna and casserole may need 30 minutes or more

Summary: Decide what foods to reheat in the oven. Cut large items into smaller pieces. Preheat the oven. Prepare the food. Warm the food in short intervals.

Flatten the gum into a disk, just like you would in the normal snap method. Stick your tongue through the disk without breaking it, then withdraw your tongue and clamp the edges together to make a a sealed air bubble. Chew to pop this bubble and make a snapping noise. Blowing into the bubble as you pull out your tongue might help. Some people find it faster to fold the gum in half instead. Bring one end over to the other, sealing the sides and ends with your teeth and the sides of your mouth. If you manage to do this correctly, you'll end up with a "dumpling" of air, which pops just like an ordinary bubble. If you want to snap gum many times as you chew, you'll have to practice one of the two steps above until you can do it rapidly or even unconsciously. Once you learn these larger motions, you can try making the bubbles smaller and smaller, until you can form them just by folding the gum over and chewing. Chewing too hard or too soft will prevent the bubbles from forming and making noise, so it takes quite a bit of practice before you can get a steady stream of snaps.

Summary: Form the gum into a bubble. Fold it into a dumpling shape instead. Practice snapping repeatedly.

Many people who are drawn to cosmetic / plastic surgery don't stop at a single procedure. Doctor's know this and try to combine procedures sometimes for convenience and some cost savings to you although the overall price is higher, of course. However, bundling surgical procedures, especially at different areas of the body (breast implant with liposuction, for example), significantly increases the risks of life-threatening complication. Motivation to make money is strong in some doctors, but don't let their packaged deals convince you. Get another procedure once you're properly healed from the first. Ask for a "returning patient discount" on subsequent procedures instead of trying to get them all done at once. Another way of saving or recouping your money is through referral fees. As such, refer a friend or family member for a similar procedure if you're happy and get a referral fee from the doctor. Wherever your surgeon plans on operating on you (their own clinic, an independent out-patient clinic or a hospital), make sure the facility is accredited. Your safety during surgery also depends on the anesthetist and support staff working alongside your surgeon, so accreditation is some more piece of mind. Accredited operating rooms and surgical units have key life support systems just in case something goes wrong during your procedure. For accreditation, look for AAAASF, AAAHC or JCAHO operating facility certification. Don't forget about your anesthetist's qualifications. They should be either a Board Certified Anesthesiologist (BCA) or a Certified Registered Nurse Anesthetist (CRNA). To reduce your risks during your surgical procedure, make sure to follow all the advice and recommendations from your doctor, particularly what you're supposed to do the day before and the day of surgery. As such, choose a surgeon who is communicative with you and easily understood. If English is your native tongue, make sure the doctor can speak English or has a translator. Ask the doctor if they have any brochures or pamphlets that you can take home and read in order to get better informed. See if the doctor's office is open extended hours or has methods of communicating and answering questions after hours.
Summary: Avoid combining multiple procedures. Check if the surgery facility is accredited. Follow all recommendations clearly.