Summer has arrived, and we’re all excited to enjoy the beautiful outdoors! Summertime is filled with lots of activities like hiking, jogging, swimming or simply just having a picnic in the park. The warm weather is here and we want to experience every moment but protecting your hearing aids from moisture is a year-round task.
New hearing aid technology has been developed to be moisture-resistant and protect from sweat or even a bit of rainfall while you’re out enjoying your summertime activities. Plus, when coupled with smartphone technology, these new moisture-resistant hearing aids can monitor your health just as well as the latest smartwatch.
Whether the weather calls for rain or summer humidity, here are a few tips to protect your hearing aids from un-wanted moisture:
- Keep a waterproof hearing aid case handy so that you’ll have a safe, dry place to stash your hearing aids in any emergency.
- Use a dehumidifier nightly. You might sweat just as much if you’re bundled up in the winter as you would in the summer heat. A dehumidifier will remove all that dampness from your hearing aids.
- Clean your hearing aids daily. Wipe off any excess moisture and dirt, along with any ear wax.
- Have your hearing aids professionally cleaned by your hearing healthcare provider.
To learn more about the latest in waterproof hearing aids, and to try them out yourself, schedule an appointment today!
And… here’s a perfect recipe to kick off summer!!! Nothing says ‘summer’ more than a refreshing Strawberry Shortcake!!
Ricardo’s Best Strawberry Shortcake
- 1 cup (250 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 3 eggs, separated
- 1 pinch cream of tartar
- 1 1/4 cups (310 ml) sugar
- 1/2 cup (125 ml) unsalted butter, softened
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) milk
- Vanilla Strawberries
- 1 vanilla bean
- 1 1/2 cups (375 ml) sliced fresh strawberries
- 1 tablespoon (15 ml) sugar
- Whipped Cream
- 1 1/2 cups (375 ml) 35% cream
- 3 tablespoons (45 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- Fresh strawberries, whole or cut into wedges for garnish
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar, beating until stiff peaks form. Set aside.
- In a third bowl, beat the remaining sugar, the butter, egg yolks, and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the milk.
- Stir a quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan.
- Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould immediately and let completely cool on a wire rack.
- Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.
- In a bowl, combine the strawberries, sugar, vanilla seeds, and pod. Allow to macerate for about 15 minutes. Drain. Remove the pod. Set aside.
- In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.
- Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.