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The Top 12 Shopping Triggers and How to Outsmart Them

I blame my suspicious nature on my neighborhood grocery store. The store used to be a logically arranged market with bright lights and clean floors—a basic, friendly, functional place to shop.

grocery sore with bright lights and clean floor

Then the bulldozers morphed it into a big fancy schmancy supermarket complete with shopping triggers of mood lighting, Starbucks, Panda Express, and lots of comfy chairs.

I have nothing against beautiful spaces and modern conveniences, but I’m no fool. I knew all of this effort was to one end—to get me to spend more of my hard-earned money. It was evident the moment I entered the all new, super modern, tripled-in-size, mega supermarket. Everything from the music to the colors, to the placement of the busy bakery seemed ultra contrived. 

Take the “3 for $6!” special of the week. Why not just say $2 each and drop the exclamation mark, I muttered to myself as I placed one jar of spaghetti sauce in the cart. 


Before I could wheel away I had my answer: I saw several customers dutifully place three jars in their carts. Not two, not four, but three jars. 

Educate yourself

That response was no accident. In fact, that’s a simple example of how retailers use tricks to persuade—dare I say manipulate—customers to buy more. Retailers hire experts like Paco Underhill, author of Why We Buy: The Science of Shopping, and his company, Envirosell, to follow thousands of shoppers a year in person, on video, and online observing their every move. Underhill’s book is a fascinating read.

Using this information, the stores find ways to get people to shop longer, spend more, and return often. Underhill and his crew are so good at what they do, they can tell retailers what will entice people to enter the store, which way they’ll look once they’re inside, and a lot more. 

How important is consumer persuasion to the marketplace? “If we went into stores only when we needed to buy something,” Underhill to me in one of my favorite interviews of all time, “and if once there we bought only what we needed, the economy would collapse. Boom.” 

No one wants the economy to get any worse, but we don’t want to overspend either. And while much of our shopping has moved to online rather than in-store, the science of persuasion and the tricks retailers play to improve their bottom line have not changed—they’ve simply taken on a new appearance.

Our defense as consumers is to educate ourselves about shopping triggers. Here are the 12 tricks we need to know about. 

1. Inviting atmosphere

Retailers know that as much as 70 percent of all purchases are unplanned! They want you to linger as long as possible, so they create an atmosphere that’s inviting to the store’s target audience. The music, the lighting, the displays are all designed to pull us in. 

Take Costco, for example. It’s not due to lack of space that so many things you’ve not seen before are stacked at the entrance. That tactic is so strategic, management has even given it a name: Treasure Alley. It’s where the most impulsive decisions are made and if you don’t believe that, next time you’re in Costco—even Sam’s and BJ’s for that matter—and observe as people pour through the doors and stop short about 10 feet in, as they start loading their carts.

Outsmart it!

Don’t browse. Just get in, get what you need, and leave. Know before you go. True needs are not discovered while standing in a store aisle.  

2. Strategic colors

Stores use certain colors according to the audience they’re trying to reach: Younger people tend to like bold colors; older people prefer softer hues. Those colors may be on the walls of the brick and mortar store, or the online retailer’s website. It’s subtle. You may not be aware of how you’re being played to prompt a sale.

“Universally, a soft shade of blue creates a sense of calm, which makes people want to stay longer,” says Underhill. Meanwhile, most fast-food restaurants are decorated in vivid reds and oranges, which encourage us to eat quickly and leave—exactly what the fast-food operator wants us to do. 

Outsmart it!

Take note of a store’s colors or website, then smile knowingly. Just being aware of them helps you take control. 

3. Carpeting

Have you noticed more stores using carpeting? That’s because it can help influence patterns of travel around a store, starting just inside the shop entrance. Carpeting, used as a subtle shopping trigger, directs you deeper into the store by creating a defined path for you to follow. 

Outsmart it!

Create your own path. Step off the carpet and shop for the items you came to buy. Don’t fall for pop-ups on a website that want to guide you around to show you all the cool stuff you should add to your cart.

4. Strategically placed merchandise

“Some retailers insist on displaying their most expensive items in the front. It makes everything else seem inexpensive afterward,” warns Robert Cialdini, PhD, author of Influence: The Psychology of Persuasion. 

With sale items, it’s a kind of double trick. We get pulled in by the promise of a sale, but once we’re inside, those sale items often aren’t clearly displayed or as desirable as we thought. But, because we’ve already mentally decided to buy, we often buy something else. 

Outsmart it!

If the “buy” you thought you wanted turns out not to be what you were led to believe, take a moment to think about it. Don’t feel compelled to buy something else to make up for it.  

5. Easy access 

Research shows that if you touch something, you’re more likely to buy it. That’s why products like stuffed animals and candy are placed within easy reach of children at the grocery checkout, and soft blankets or cozy sweaters are positioned strategically on low tables at a store’s entrance. 

Outsmart it!

Hands off. Don’t touch the merchandise even to look at the price tag unless it’s something you’ve planned to buy. Don’t put it in your online cart with the plan to delete it later, before you check out.

6. Spacious shopping carts

A cart frees you to touch more things. “Stores that offer baskets or carts sell more than ones that don’t,” says Underhill. “And when stores increase the size of the baskets, they often find that shoppers purchase more items.” 

Outsmart it!

Forget the cart. Or at least opt for the smallest one. 

7. Shrinking products

This one often goes unnoticed. A “3-pound” can of coffee is now 28 ounces but still costs the same amount. And how about that “half-gallon” of ice cream that’s now 1.5 quarts? Though it’s not limited to food products, this trick is prevalent in supermarkets. 

Outsmart it!

Know your weights and measures as well as your prices. Pay attention to the unit price listed on the shelf (the cost per ounce, for example). 

If the item has shrunk, try a different brand or wait for a sale.  

8. Food court 

Of course, it’s convenient, but it also keeps you at the mall or big box store. Just think about how many stores like Walmart and Target have added a food type court to their stores. Yes, food courts are great shopping triggers. 

Outsmart it!

Leave the place once you have what you need. If you do eat at the food court, leave right after. 


Home Chef box with all of its contents on the counter demonstrating how complete it isHow We Use Meal Kits to Cut Food Costs

Home Chef is like having your own personal shopper and sous chef. The meals are wonderful, so easy to prepare—and versatile. I have enjoyed your feedback, the ways you are figuring out how to enjoy Home Chef while at the same time make the service work to cut overall food costs …


9. Milk in the back 

This trick is as old as they come, yet it will get you every time if you’re not mentally prepared.

Supermarkets typically put the quick pickup items of milk and eggs way at the back of the store. This forces you to go through the store, exposing you to all kinds of other items that might grab your attention.

What was supposed to be a quick stop for milk turns out to be bags filled with other stuff you couldn’t resist. 

Outsmart it!

Make a beeline for what you want and leave. Or bring only enough cash for what you know you need. 

10. Cosmetics near shoes 

These are the two top purchase areas for female mall shoppers. Retailers know that while you’re waiting for the clerk to bring shoes to try on, your eyes will wander. Those two minutes are highly profitable, Underhill told me because many women will wander over to cosmetics afterward. And the more mirrors on the counter, the more likely you’ll be to buy. Why? 

Simply catching your image in a mirror reminds you just how much you need new lipstick, he says.

Outsmart it!

Buy the shoes and get out of there. Or the makeup. Rarely will you arrive needing both. 

11. Helpful salespeople

Who doesn’t like a helpful sales clerk or invitation to “live chat?” But just know that because, according to Underhill, “The more shopper-employee contact, the greater the average sale.” 

Outsmart it!

Seek help only if you really need it. 

12. Clever wording

Stores count on the fact that most people assume words like “Special!” or “Hot Deal!” mean the same as “On Sale!” Don’t believe it. A big display of picnic food items with a sign announcing, “Summer Blowout!” is not necessarily filled with great bargains. 

Outsmart it!

Keep track of the regular prices of the items you buy most often; you’ll know right away if it’s really a sale. 

If you’re not sure, check the shelf label for the regular price or ask a store employee. 

There you have it—12 shopping triggers you need to know and then keep at the front of your mind no matter where your shopping may be. Remember these are guiding principles—tactics you can easily translate to stores like Hobby Lobby, Home Depot, Walmart, and Target.

Once you cross the threshold into that store or make the first click on the website, you’re being targeted for persuasion. Get smart, stay fully aware!


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Grow Your Own Food One Square Foot at a Time

For years I’d tried to grow a decent vegetable garden. It was the high cost of fresh basil—$3.50 for a few measly, wilted basil leaves, ditto for a pound of somewhat reddish tomatoes, and mostly pink strawberries—that prompted me to try.

I started with tomatoes, basil, and peppers (a salsa garden!). In no time, I added zucchini and cucumbers to my repertoire—even corn ane strawberries one year.

But I have to be honest. My harvests ranged from disappointing to mediocre. Only that one year did my garden produce so well, we had enough to share with others. I’m still trying to remember how I did that.

Uniquely talented

One thing I do quite well is weeds. I try not to take too much credit here, but I have to tell you I’ve never seen anyone else grow weeds quite as successfully as I do. And I can take them right through the season until they actually re-seed themselves for the next season!

Oh, the effort

While I love the concept of a garden that’s not only nice to look at but actually produces the food we enjoy eating. I’m not 100% in love with the anxiety, pressure, guilt, backaches, leg cramps, and fear of needing hip replacements.

There has to be a better way

While in the past my efforts to grow a garden have been more of a hobby than a serious endeavor, I feel that changing. The high cost of food—specifically, produce—tells me it’s time to get serious. We need to become more self-sufficient, but in a cost-effective way.

True cost? Yikes!

While I feel that I’ve mastered weeds, I’ve failed miserably in cost-effectiveness. I shudder to imagine the true cost of the pathetically tiny bounty I’ve garnered over the years. That doesn’t mean I’m ready to give up on vegetable gardening, only that I’m ready for a new way to do it.

Read more

Stop Throwing Rotten Produce in the Garbage (How to Make Fruits and Vegetables Last Longer)

I’m having a difficult time wrapping my head around this documented fact: Half of all produce grown in the U.S. is thrown out, while at the same time there is growing hunger and poverty right here in America.

garbage cans filled with rotten produce

 

As I read the first paragraph of this news story, I assumed naively that all U.S.-grown produce makes it to market. Then consumers like you and me get it home, let it go bad before we can consume it and into the garbage it goes. That is a factor, but not the whole story.

The truth is that vast quantities of fresh produce are left in the field to rot. It then becomes livestock feed or gets hauled directly to the landfill because of (get ready) cosmetic standards.

Not every potato, watermelon, strawberry, or grape cluster turns out photo-perfect. Some are ugly. And, unfortunately, that means they do not meet retailer and consumer demands for blemish-free, perfect produce.

Just imagine how the retail cost of produce might plummet if all that is produced—even the still-nutritious but ugly produce—were available for sale. More on that in a bit.

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Frugal Food and Grocery Shopping 101

As food costs continue to soar, it’s a good time to revisit the basics of frugal food shopping. Grocery bills and eating out can wreck a budget. Follow these tips and you will rein in those costs. Start discovering your own ways to eat on less.

Now more than ever it’s time to slash expenses in order to preserve cash.

view of grocery store from grocery cart with oranges and bananas in the top section

Stop the take out, delivery

I get it. It feels as though we are in some kind of temporary, horrific season when it’s our right to do whatever it takes to just get through one more day until we never have to think about this again. At least you can get no-contact delivery of the food you’re used to. Right?

Please, stop those thoughts. We don’t know. Life is never certain, but more uncertain now than ever. The decisions you are making right now—such as paying for all these meals, delivery fees plus overly generous gratuities with credit—are going to come back to bite you hard. You cannot continue to opt for that feeling of entitlement even if you know for certain your job is coming back and things will be back to normal soon. You can’t know any of that. Life is uncertain.

Paying $20, $35 or more to take-out or to have your favorite restaurant bring it out to you, so you can get you through one more meal is about as unwise a decision as you can make right now.

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27 Things Never to Put in the Refrigerator

Have you outgrown your refrigerator? Thinking it’s time to replace it with one that’s bigger? Before you do that, take inventory to see just how much stuff you have in there that really should not be refrigerated. You just might discover that suddenly, current fridge is a lot roomier!

collage 16 things never to put in the refrigerator

 

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Ground Beef Entrees Cheap, Fast … Good!

As food prices continue to soar, I am more convinced now than ever that given the right recipes, we can cook a wonderful meal from scratch at home and have it on the table in the time it would take to decide on a restaurant or take-out, drive there, place the order, wait for it, pay for it and drive back home. The operative words here are “the right recipes.”

Today, I want to share with you my family’s favorite “right recipes,” each one built on one pound of ground beef (or ground turkey) using very few, if any, processed ingredients—plus my recipe for Master Mix! That will make sense as soon as you check out the first recipe below, Upside-Down Hamburger Pie.

Upside Down Hamburger Pie on a plate topped with melted cheese

If you can get the meat on sale, fabulous. But if not—and even if you opt for a $6 pound of lean organic ground beef—each of these entrees will still come in at less than $10 total, and feed six hungry people. That’s less than $1.75 per serving.

See what I mean? Cheap, fast … good!

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Clever Ways to Make Meals from Leftovers

How to use leftovers? Oh, let me count the ways. There really are so many ways to make meals from leftovers, something the late Julia Child preferred to call “the remains of the day.” Such an elegant way to refer to leftovers.

Open refrigerator with food in kitchen. Food supply for a week.

Regardless, both terms refer to anything from half a pan of lasagna to a dab of mashed potatoes that sit in the fridge until they turn green, at which time we feel a lot better about throwing those leftovers away, right? These days, with the price of food soaring—that’s like throwing cash in the garbage.

RELATED6 Ways to Stop Throwing Rotten Produce in the Garbage

The secret to sticking to a food budget is to first find a delicious use for every last bit of what we buy, then have an immediate plan for leftovers, and finally, to be diligent to follow through. Really, it all comes down to choosing to see leftovers as ingredients for new dishes—not just multiple go-rounds of the same thing until it’s finally gone.

Contents

Click on one to go straight to it, or scroll down to enjoy all.

1. Pasta
2. Pizza!
3. Tortilla chips
4. Bread
5. Cheese
6. Eggs
7. Mashed potatoes
8. Coffee
9. Rice
10. Chicken, turkey
11. Fish
12. Meatloaf
13. How long to safely keep leftovers?

Pasta

Spaghetti Frittata

So, imagine spaghetti for breakfast. Impossible? Not at all, although this recipe works for lunch or dinner, too. For this recipe, you can use any kind of plain pasta—or go wile and use up last night’s leftover pasta smothered with sauce. Basically, you’re going to add protein value with eggs, milk, and veggies. Then, fry it up in a skillet and you’ve got Spaghetti Frittata.

Pasta Stir Fry

Stir-fries are a great way to clear out the refrigerator and use up bits of produce. Stir-frying is really one of the best leftover technique you can have up your sleeve. It’s a matter of throwing together leftover pasta, vegetables, a protein like chicken and some kind of sauce.

Pasta Mama

It’s one of our favorites—for any meal of the week. Does it sound familiar? That’s because you recall Pasta Mama from a previous post. Find it here.

Pizza

Pizza eggs

Cut 2 slices of pizza into bite-size pieces. In a bowl, beat together 8 to 10 eggs. Add the pizza pieces, stir to cover all the pieces and allow to sit for 10 minutes. Spray a large frying pan with cooking spray and heat over medium-high. Scramble pizza-egg mixture in the pan for about 6 minutes or until fully cooked. Top with grated or shredded cheese and serve.

MORE: Absolutely the Best Way to Store and Reheat Leftover Pizza

Pizza lasagna

This takes a little imagination, but bear with me. Use your favorite lasagna method or recipe, substituting the lasagna noodles with leftover pizza you’ve cut into strips. It’s amazing so you really should give this a try.

Tortilla chips

Breakfast scramble

It takes only 10 minutes, and the results are amazing. Crush up that partial bag of tortilla chips—crush ’em good! Then fold chips and salsa into eggs and add cheese for an awesome Breakfast Scramble. Full recipe here.

Tortilla soup

It’s quick (under 30 minutes!) and demands tortilla chips to finish. Perfect! This recipe from Martha Stewart is super easy, too.

Bread

French toast

In a bowl, beat together 2 eggs, 1/8 teaspoon salt, and 2/3 cup milk. Soak 6 slices stale bread in the mixture, turning to coat both sides. Next, heat lightly oiled skillet over medium-high heat. Place bread in a skillet over medium heat and cook on both sides until golden. Serve with butter and syrup.

Croutons

Rub 4 slices of stale bread with a crushed clove of garlic. Cut bread into cubes, crouton-size. Heat 3 tablespoons olive oil in a skillet over medium heat. Add cubes and cook, stirring often, until crispy. Sprinkle with salt and pepper.

French onion soup

This recipe actually calls for the bread to be stale—either a baguette or another crusty variety. Each serving of soup uses two slices of bread, one on the top and one on the bottom. Or check out my favorite French Onion Soup recipe, which admittedly is a bit more involved, but so worth it.

Avocado toast

Spread any kind of toasted bread with a touch of a schmear of mayonnaise followed by soft buttery avocado, a bit of lime juice, and salt and pepper to taste. Then, kick it up with these additions: sun-dried tomatoes, thinly sliced cucumbers, cilantro, sprouts, sliced olives—whatever you have on hand.

MORE: 7 Awesome Ways to Use up Stale Bread

Cheese

Fromage fort

It’s not what you’re thinking—blankets of cheese spread over furniture for kids’ play! Actually, it’s French for “strong cheese.” Translated, it is a delightfully economical blend of whatever odds and ends of cheese you have around plus some wine, garlic, salt, pepper and herbs.

Basically, you throw all of it (think leftovers from last night’s party) into the blender and Voila!, a spread for crackers and baguette, or a dip veggies. Don’t judge, this really is quite amazing.

There are no rules or recipes, just guidelines. But the main thing, the salient bit, is that you just wing it. You have to check it out!

Mac ‘n cheese

Pretty much a no brainer, right? Well not exactly, depending on which cheese you have in need of a delicious way to be used up. If it’s white cheddar, hallelujah! This copycat recipe is my family’s all-time favorite. If you’re a Panera Bread fan, you’re going to love it, too.

Eggs

Breakfast bowl

Probably not what you’re thinking. The idea here is to enrich that bowl of plain Cream of Wheat with an egg and vanilla. The result is a creamy breakfast pudding. Yum! Find the recipe here.

Pavlova

What to do with all of those egg whites leftover from that recipe that called for only egg yolks? How about a meringue dessert. The fancy name is pavlova, and it is delightful! There are endless recipes out there for pavlova, but you won’t find one easier and more foolproof than Easy Pavlova.

Mashed potatoes

Potato cakes

Mix cold mashed potatoes with an egg or two, leftover pieces of fish, ham, corned beef plus chopped onion and a little flour to hold it all together. Form into small patties and shallow fry in oil, until brown and crispy.

Topping

Use leftover mashed potatoes as a topping on a savory pie filling. You’re not likely to have a lot of potatoes, so think individual shepherds pies or chicken pot pies.

Gluten-free cake

Mashed potatoes are an ingredient in many gluten-free desserts, paired with gluten-free self-rising flour, like this Lemon & Orange Cake or this Lemon Drizzle Cake.

Coffee

Sauce

After pan-frying chicken or pork, deglaze the pan with coffee instead of wine for a deeper, southern-style gravy sometimes known as Red Eye Gravy

Freeze it

Coffee ice cubes are great in iced coffee; they don’t dilute the drink as the ice melts. Or add your preferred milk and flavorings to the coffee and pour into popsicle-type molds for a frozen treat tomorrow

Brine

Coffee-based brines that include spices such as cloves, star anise, peppercorns and, of course, plenty of salt make for delicious and super moist roast chicken. Here’s a recipe for your consideration: Coffee Brined Chicken Breasts.

Rice

Fried rice

The main ingredient in fried rice is … leftover, white rice! And it’s so easy, if not forgiving. All you need is a good roadmap to follow. And I’m sure you’re not surprised that I have that for you right here in New Life for Leftover Rice!

Rice pudding

Most recipes for rice pudding call for uncooked rice. That’s not much good when it’s cooked white or brown rice leftover that needs a yummy use, and quick. That’s why I love this recipe, Old Fashioned Creamy Rice Pudding. The first ingredient is 1 1/2 cups of cooked rice! I think you will agree that it is fabulous.

Chicken, Turkey

Chicken soup

Of course, chicken and turkey are pretty much interchangeable when it comes to making soup. You may have a heritage recipe handy, one that has been handed down through your family tree. Or if not, this one could easily become your go-to recipe of choice.

Club salad

Use cut-up turkey or chicken to top a salad. The protein fiber combination makes for a perfect meal!

Mediterranean wrap

Forget shelling out the big bucks at the local sandwich shop. Instead, repurpose last night’s chicken or turkey in your own healthy version. Grab a flour tortilla and use it to wrap chicken (or turkey) and your choice of grilled vegetables.

Turkey pot pie

Or chicken. Honestly, just the thought of homemade chicken or turkey pot pie makes my salivary glands go crazy. If you’re with me on that, here’s a pretty awesome, if not foolproof, recipe because father knows best, right? Dad’s Leftover Turkey Pot Pie. Be still my heart.

Fish

Salad

What to do with those bits and piece of leftover salmon, halibut or another type of fish? Even if it’s breaded or deep-fried, don’t toss it out! It can make a fabulous addition to tomorrow’s lunch.

Fish casserole

Move over tuna casserole. This fish pasta is oh, so much classier. While it calls for 1 1/2 pounds of white fish filet, I know you can figure out how to use yesterday’s leftover flaky fish. Since you’ll be baking this in a casserole for fewer than 25 minutes, no worries about it drying out or otherwise turning ugly.

Meatloaf

Chili

Use chopped up leftover meatloaf in place of ground beef to make homemade chili. It’s all seasoned and ready-to-go.

Quesadillas

So easy! Mix together chopped up meatloaf, onion and green pepper or other toppings of choice. Stir in your favorite BBQ sauce. Cover a flour tortilla with the mixture, top with shredded cheese and top with the second tortilla. Place tortilla in the skillet cook for 1-2 minutes, until cheese starts to melt and the tortilla starts to turn brown. Flip so each side is golden and crisp.

Spaghetti

Replace ground beef with chopped leftover meatloaf in your favorite meat sauce. Over spaghetti, it is one of the most fantastic dishes from leftovers!

Grilled sandwiches

Add a slice of leftover meatloaf to your next grilled cheese sandwich! Or forget the cheese and make a grilled meatloaf sandwich.

Sliders

Tiny dinner split rolls plus a slice of meatloaf cut to the same size plus your choice of spreads—bacon onion jam, mayonnaise, mustard, you name it and what do you get? Party Food!, no party necessary.

How long to keep leftovers?

In closing, you may be wondering, how long do we have to make these meals from leftovers? How many days can we safely keep leftovers in the refrigerator? That is an excellent question, and one for the professionals.

According to Katherine Zeratsky, R.D., L.D.:

Leftovers can be kept for three to four days in the refrigerator. Be sure to eat them within that time. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.

Food poisoning—also known as a foodborne illness—is caused by harmful germs, such as bacteria in contaminated food. Because bacteria typically don’t change the taste, smell or look of the food, you can’t tell whether a food is dangerous to eat. So if you’re in doubt about a food’s safety, it’s best to throw it out.

Fortunately, most cases of food poisoning can be prevented with proper cooking and food handling. To practice food safety, quickly refrigerate perishable foods, such as meat, poultry, fish, dairy and eggs. Don’t let them sit more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C).

Uncooked foods, such as cold salads or sandwiches, also should be eaten or refrigerated promptly. Your goal is to reduce the time a food is in the “danger zone”—between 40 and 140 F (4 and 60 C)— when bacteria can quickly multiply.

When you’re ready to eat leftovers, reheat them on the stove or in a conventional oven or microwave until the internal temperature reaches 165 F (74 C). Slow cookers aren’t recommended for reheating leftovers as these devices may not heat foods hot enough to kill bacteria.

Revised & republished:  3-28-20


Up Next

Homemade Flour Tortillas

Turn Leftovers into Soup

Einstein in the Kitchen or Let Them Eat (Carrot) Cake

 

 

 

 

Simple Secrets for the Perfect Home Manicure

I wish I had all of the money I’ve spent over the years on salon manicures. It would be quite a tidy sum. And perhaps I wouldn’t have had such horrible nails and even worse cuticles. 

Thankfully, after untold trials and errors, I’ve come up with the perfect home manicure routine that has turned my nail life around—and keeps me out of the pricey nail salon.

My cuticles have been snipped, nipped, ripped, and clipped. I’ve purchased expensive lotions, potions, and nail notions but to no avail. Nothing has ever worked long term. 

I’d just about given up completely on finding a reasonable and workable solution for my nails when finally, I put together a routine with specific products that have given my nails a brand new life. I’ve followed this routine for years and can report without hesitation:

This is it—the perfect home manicure and nail care program for dry, cracked, horrible cuticles and jagged, splitting, peeling nails.

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