Find a skillet that's large enough to hold your 3 or 4 patties without crowding them, and place it on the stove. Turn the heat to medium-high, and add 1 tablespoon (approximately 30 ml) of olive oil or canola oil. Heat the oil until it starts to shimmer, which typically takes 1 to 2 minutes. Instead of a skillet or frying pan, you can also use a griddle to cook the turkey burgers. If you prefer, you can use a non-stick cooking spray in place of the oil. You can make sure that the pan is hot enough to add the burgers by placing your hand over it. If you can feel the heat, it's ready for the burgers. Once the skillet is hot for cooking, place the burgers patties in the pan. Make sure that they're not crowded too closely together. Cook the patties for approximately 4 to 5 minutes, or until the bottoms are brown. To check if the bottoms of the burgers are brown, use a metal spatula to carefully lift an edge so you can take a peek. Once the bottoms are brown, use the metal spatula to carefully flip the burgers to the other side. Allow them to cook for another 4 to 5 minutes on the other side until it is brown and the burgers are cooked through. Turkey burgers are cooked all the way through when their internal temperature reaches 165 degrees Fahrenheit (approximately 74 degrees Celsius). Have a meat thermometer on hand, so you can check your burgers to see if they're done. Like a classic cheeseburger, your turkey burgers can become even more delicious if you melt some cheese on them. If you are a fan of cheese on your burgers, place a slice of the cheese of your choice on the burger about 1 minute before it will be done. You can use any type of cheese that you like on your turkey burger, but American, cheddar, swiss, and gouda are tasty options. Instead of sliced cheese, you can sprinkle shredded cheese on your burgers. It usually melts more quickly than slices, though, so you can wait until 30 seconds before you're going to take the burgers out of the pan to add it.

Summary: Heat the oil in a large skillet. Place the patties in the skillet and brown the bottoms. Flip the burgers and cook another 5 minutes. Melt some cheese on the burgers if desired.

Popular marinades include a combination of onion, lemon juice and olive oil. Let the lamb soak in the marinade while in the refrigerator for 24 hours. After the lamb is done marinating, season it with spices like salt, pepper or garlic powder. Grill the cut of lamb on high for 3-4 minutes on either side. Lower the heat and cover your grill for up to 15 additional minutes to cook your leg of lamb the way you like it. Letting your leg of lamb cool after grilling will make a more flavorful meat.

Summary: Marinade the leg of lamb. Season the lamb. Grill the leg of lamb. Allow the juices to settle.

The Neosporin package will have information for particular cases, like what to do for children or when to see a doctor. Read over the instructions before you apply the Neosporin, so you are caring for your wound properly. This will depend on the size of your wound, though strive for about the same amount of Neosporin for the size of your wound. You shouldn't need more than about the size of your fingertip. Try to avoid using too much extra Neosporin. Using too much will oversaturate your wound and waste the Neosporin. Avoid touching the tip of the Neosporin tube with your hands, wound, or other surfaces. Put the cap back on the tube of Neosporin as soon as possible. Gently rub an even layer over the entire affected area. You only need one thin layer each time you apply it. Neosporin is not dangerous, though you don't want to overdo it. If your wound is not healing after using Neosporin for a week, or if you start to see signs that your wound is infected, see your doctor for other treatment options.

Summary: Double-check instructions on the label. Squeeze a small amount of Neosporin out of the tube. Use your finger or a cotton swab to apply Neosporin to your wound. Reapply Neosporin 1 to 3 times a day for no more than 7 days in a row.

Trailing varieties of Lantana are pretty robust and will tolerate drought but do need plenty of light. They will tolerate a small amount of shade for some of the day but you'll see them grow leggy (with long stems rather than compact bushy growth) and produce fewer blooms if they aren't getting enough sun and water. You can encourage bushy growth to make good ground cover by pinching the plant back. To do this, remove the stem tips just above where each stem branches into two stems. This will encourage more side branches to form. Although Trailing Lantana tolerates drought, it will bloom better if it doesn't get too dry. Water once or twice a week during dry periods. Removing spent flowers will encourage new ones to form so don't be shy about trimming the bush during the growing season. You should try to trim just above a leaf set. Every few years the Trailing Lantana may get a little too woody and overgrown. A vigorous prune to within a foot of the base will usually rejuvenate the plant. Do this over the dormant season in winter or early spring.
Summary: Give your trailing Lantana lots of light. Don't let your trailing Lantana get too dry. Trim your Lantana. Prune your Trailing Lantana.