SHOULD PARENTS HELP PULL LOOSE BABY TEETH?
Losing baby teeth is a rite of passage for children. It’s a sign that they are growing up! Many parents are excited to be part of this experience and re-enact the traditions of their childhood. Howmany of you remember a parent tying one end of a string to your tooth and the other to a doorknob, helping the tooth come out with a single slam? This “trick” for getting out a loose tooth is a time-honored tradition — and it’s also one of the worst ways to handle a loose baby tooth! You should never force a tooth to come out before it’s ready. If a tooth is yanked out before the root is fully dissolved, the root can break and cause a great deal of pain. Forcing a tooth out can also damage gum tissue or the surrounding teeth, leading to infection. Some parents want to get loose teeth out of their child’s mouth as soon as possible because they’re worried the tooth will get swallowed by accident. If this happens, you don’t have to be alarmed. A baby tooth is not a choking hazard and a swallowed tooth will pass through your child’s body without any trouble. At most, you may have to help your child write a letter to the tooth fairy explaining what happened. If your child is begging you to take out their loose tooth, don’t go searching for the string. Instead, take a tissue and gently apply pressure on the tooth with two fingers. The tooth should pop right out. However, if the tooth resists or your child complains about any pain, leave the tooth alone a little longer.
The best way to deal with a loose tooth is to have patience and let your child wiggle their tooth until it falls out on its own. Loose teeth will fall out when the time is right.
A SIMPLE BRINE FOR SUCCULENT TURKEY
LAUGHING GAS
INGREDIENTS
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2 large sprigs thyme
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3/4 cup plus 2 tablespoons kosher salt
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2 bay leaves
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3/4 cup sugar
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1 tablespoon black peppercorns
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1 carrot, peeled and diced
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1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fennel seeds (optional)
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1 large onion, peeled and diced
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1/4 cup celery, diced
DIRECTIONS
1. In a large stock pot, bring salt, sugar, and 4 cups water to a boil. Stir until all ingredients are dissolved. 2. Turn off heat and add remaining ingredients. Place brine in the fridge, uncovered, until cold. 3. Add 6 quarts cold water to brine. Add turkey and submerge completely. Brine chilled for up to 72 hours.
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Inspired by Bon Appétit magazine
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