Texarkana, TX 69° Wed H 90° L 74° Thu H 87° L 76° Fri H 92° L 76° Weather Sponsored By:

'Check in' on social media results in a win

'Check in' on social media results in a win

October 10th, 2018 by Heloise - Advice in Features

Dear Heloise: I always "check in" on my social media sites when I'm at my favorite businesses. This lets my friends know where I am, but it also gives the company free advertising!

One company saw that I had mentioned it and gave me 10 percent off my bill just for the mention! Wow—I wasn't expecting that!

Pretty nice.—Elizabeth L. in San Antonio



Hi, Heloise: If I'm running in to the supermarket for just a few items, I pick up a handbasket instead of a shopping buggy. This will limit the amount of items I can pick up, and I'll avoid over-spending and buying things I don't need.

Going to the market on a full stomach is a true money-saver, too—ha!—Helen S. in Pittsburgh



Dear Readers: Here are some hints about hard-boiled eggs:

  • Older eggs will be easier to peel. Use eggs that you've had in the fridge for at least a week; this will allow some air to get inside the egg to loosen it from the shell.
  • To remove the shell, lightly thump the egg on the countertop until the shell has visible cracking. Roll the egg between your hands to loosen the shell. Press down on the egg at the large end while holding the egg under cold water. This will release the shell.
  • You can store hard-boiled eggs for one week in the refrigerator. Keep them in their original carton; this is so the eggs won't absorb odors from other foods and the eggs are less liable to get jostled around and possibly cracked.


P.S. According to the American Egg Board (aeb.org), keep that carton on the shelf of the refrigerator and not in the door. The temperature is more consistent on the shelf.



Dear Heloise: I keep fresh lemon juice in a clean glass saltshaker! I can shake as much as I need, and it makes cooking just a little bit easier!—Frankie in Karnes City, Texas



Dear Heloise: I read that on average, Americans eat over 3,000 mg daily of sodium (salt). What I need to know is whether or not that's a safe level to consume every day. Do we eat more salt now than ever before?—Tiffany W., Bridgeport, Conn.

Tiffany, it's a fairly safe amount to take in daily, but the federal government still recommends that people eat a maximum of between 1,500 and 2,400 mg per day. It's a myth that we eat more salt now than ever before. Refrigeration means we no longer need to salt meats to preserve this food. According to military records from the 1800s to World War II, the average soldier was consuming between 6,000 and 6,800 mg of salt every day.—Heloise


Send a money-saving or timesaving hint to Heloise, P.O. Box 795001, San Antonio, TX 78279-5001, or you can fax it to 1-210-HELOISE or email it to Heloise@Heloise.com. I can't answer your letter personally but will use the best hints received in my column.


King Features Syndicate

Getting Started/Comments Policy

Getting started

  1. 1. If you frequently comment on news websites then you may already have a Disqus account. If so, click the "Login" button at the top right of the comment widget and choose whether you'd rather log in with Facebook, Twitter, Google, or a Disqus account.
  2. 2. If you've forgotten your password, Disqus will email you a link that will allow you to create a new one. Easy!
  3. 3. If you're not a member yet, Disqus will go ahead and register you. It's seamless and takes about 10 seconds.
  4. 4. To register, either go through the login process or just click in the box that says "join the discussion," type your comment, and either choose a social media platform to log you in or create a Disqus account with your email address.
  5. 5. If you use Twitter, Facebook or Google to log in, you will need to stay logged into that platform in order to comment. If you create a Disqus account instead, you'll need to remember your Disqus password. Either way, you can change your display name if you'd rather not show off your real name.
  6. 6. Don't be a huge jerk or do anything illegal, and you'll be fine.

Texarkana Gazette Comments Policy

The Texarkana Gazette web sites include interactive areas in which users can express opinions and share ideas and information. We cannot and do not monitor all of the material submitted to the website. Additionally, we do not control, and are not responsible for, content submitted by users. By using the web sites, you may be exposed to content that you may find offensive, indecent, inaccurate, misleading, or otherwise objectionable. You agree that you must evaluate, and bear all risks associated with, the use of the Gazette web sites and any content on the Gazette web sites, including, but not limited to, whether you should rely on such content. Notwithstanding the foregoing, you acknowledge that we shall have the right (but not the obligation) to review any content that you have submitted to the Gazette, and to reject, delete, disable, or remove any content that we determine, in our sole discretion, (a) does not comply with the terms and conditions of this agreement; (b) might violate any law, infringe upon the rights of third parties, or subject us to liability for any reason; or (c) might adversely affect our public image, reputation or goodwill. Moreover, we reserve the right to reject, delete, disable, or remove any content at any time, for the reasons set forth above, for any other reason, or for no reason. If you believe that any content on any of the Gazette web sites infringes upon any copyrights that you own, please contact us pursuant to the procedures outlined in the Digital Millennium Copyright Act (Title 17 U.S.C. § 512) at the following address:

Copyright Agent
The Texarkana Gazette
15 Pine Street
Texarkana, TX 75501
Phone: 903-794-3311
Email: webeditor@texarkanagazette.com