It might be strange to have a favorite nail file, but I do, and I don’t care. I was getting sick and tired of regular, sand paper-style nail files because they kept wearing out. They would also cause my nails to peel, which then caused my manicures to flake off. No good. So I went glass, and I’ll never go back.
My favorite nail file is this glass one from Sephora. Glass files are better than regular nail files because they never get worn down. So while they cost more money, about $8, the investment should pay off in the long run. To get rid of the nail dust that builds up on the nail file after using it, just rinse it off under water and let it dry. Then, it will be as good as new again. The fine texture of the glass also makes the edges of my nails much smoother. I haven’t had a problem with my nails peeling since.
If I’ve convinced you to go out and get yourself a glass nail file, make sure you don’t buy Revlon’s version. Despite the package’s claims, the file’s texture wore off after about 3 uses. Reviews of the file on Amazon confirm my experience. Sephora’s has proven to be much better. The only downside is that only one side of their file is coated with the abrasive glass. This nuance shouldn’t matter because the coating never wears down, but it’s a little annoying to start filing with the smooth side and have nothing happen.
Another thing to be cautious about when you have a glass nail file is that it can break if you do something like drop it on a tile floor. Or if you try to throw it (mom!). But fortunately, Sephora has a wonderful return policy, so they will probably replace it. Happy manicuring!
Dice 1/4 of an onion, and sprinkle those pieces in as the next layer. Then comes 1 raw, cubed chicken breast and a sprinkling of shredded mozzarella cheese. Season everything with 1 teaspoon of coarse salt and some black pepper.
This quesadilla put me on the beach. With each bite, the sound of crashing waves got louder and louder. I wish! Now that I think about it, there isn’t any mango or pineapple in this quesadilla to make it truly “tropical,” but it is something that I want to eat oceanside with a piña colada.
To make 2 quesadillas, sauté 1/2 of a diced onion, 1 minced garlic clove, 8-9 jumbo shrimp cut into thirds (no tails), and 1/4 cup of corn kernels. Season them with salt, pepper, a dash of cayenne pepper, and a dash of cumin. Once the shrimp are fully cooked, squeeze over the juice from 1/2 a lemon, mix in some minced cilantro, and put the filling in a side bowl. I couldn’t find any fresh cilantro, but I did find frozen cilantro cubes. They are turning out to be a real life saver!