Mix equal parts of 3% hydrogen peroxide and water in a bowl or cup. Saturate a cotton ball or pad in the liquid mixture. Put the cotton ball or pad on the spot you want to bleach. Sit in the sunshine for 20-30 minutes for the peroxide to process. Wash off the hydrogen peroxide thoroughly. Apply a nourishing lotion to rehydrate your skin.

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This is a safe method, as peroxide and water are both natural ingredients. Use a ratio of 1:1 to mix the same amount of solution into a dish. Swirl a spoon around to ensure the liquid is mixed correctly. Once you mix the hydrogen peroxide and water, dip a cotton ball or pad into the dish, and let the liquid completely soak the cotton. You can move it around in the dish until it is completely saturated.  This should take about 15-30 seconds. If your cotton ball or pad is dripping excessively, squeeze it out slightly over top of the dish. You can bleach your abdominal hair and forearm area, for example. Use multiple cotton balls or pads if you want to cover multiple spots at the same time. To lighten the hair properly, it is best to sit in the sun since hydrogen peroxide is activated by sunlight. Set a timer after you put the cotton ball or pad in place, and check the lightness after about 20 minutes. Note that the hair may not appear much lighter after the first use. It will take several applications. Once you’re finished lightening your hair, take a clean washcloth and wipe off the bleached area. You can also hop in the shower quickly to rinse off if you prefer. Peroxide isn’t harmful for your skin, but it may dry it out over time. Throughout the bleaching process, your skin may get dry from the exposure to hydrogen peroxide. To keep your skin soft and healthy, it is best to rub a dime-size amount or so of lotion rich in vitamin E oil over your bleached area. Do this immediately after rinsing and drying the bleached area. You can also use lotion with a cocoa or shea butter base, as these are very moisturizing and made from natural ingredients.


Mix equal parts of cold water and white vinegar in a spray bottle. Open your door and sprinkle baking soda onto the tracks. Spray the tracks with the vinegar solution and let it fizz. Scrub the area down with a toothbrush or wire brush. Wipe down the area with paper towels or a rag. Open the door and repeat the process on the other side.

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Shake the bottle after you fill it with the vinegar and water to mix it together. This will act as your cleaning solution. Sprinkle extra baking soda onto areas that have a lot of dirt buildup. Continue to sprinkle the baking soda until you've covered all the dirt. Soak the entire track in the vinegar solution. Let the solution fizz for 5-10 minutes. This will help pull up stubborn dirt and grime. Use a wire brush or toothbrush to remove the grime that may have built up on the tracks. Start on one side of the tracks and work your way to the other side. The solution should have loosened up the dirt, making it easier to clean. Use the rag to lift up excess dirt and grime. Spray the tracks with more of the vinegar solution if they are still dirty. Continue to scrub the tracks from one side to the other until all of the dirt is removed. Slide the door open and apply baking soda to the area that you didn't cover. Repeat the process and clean the area down with the vinegar and water solution. Once you wipe it dry, your tracks should be clean.


Mix equal parts of lemon juice and water in a cup. Soak a cotton ball or pad in the mixture. Place the cotton ball or pad where you want to apply the bleach. Sit outside with the lemon solution in place for 15-20 minutes. Rinse off the lemon juice completely. Moisturize the area with lotion after you clean the bleached area. Repeat this every day to notice substantial results.

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For best results, use freshly-squeezed lemon juice. Bottled or organic lemon juice also works well. Fill a cup about 1/3 of the way with lemon juice, then fill the cup another 1/3 of  the way with water from your faucet. Using water to dilute the lemon juice reduces the acidity a bit, so your skin doesn’t dry out severely. To apply the lemon juice to the hair you want to bleach, it is easiest to use a cotton ball or pad. Dunk the cotton ball or pad into the cup of lemon juice, and remove it after a few seconds. Ensure the middle and outside of the cotton is adequately wet. You can use lemon juice to safely bleach your upper lip, abdomen, arms, and legs. Hold the cotton in place throughout the bleaching process. Sunlight helps boost the lightening effects of the lemon juice, as the sun activates the citric acid. After 20 minutes or so, your skin will feel very dry, so this is a good time to stop the bleaching session. If you burn easily, apply sunscreen to the rest of your skin to avoid sunburn. Use warm water to get rid of any lemon juice or residue. If bleaching your arms, you can hold your arm under the sink. If bleaching your face or legs, use a clean washcloth. Lemon juice makes the skin very dry, so it’s best to replenish it with moisturizing lotion right after cleansing the skin. Use products containing cocoa butter, shea butter, or vitamin E oil, for instance. You can massage the lotion into the skin for a relaxing effect. Lemon juice can lighten body hair, but it does take several applications and some patience. For best results, use this bleaching technique every day. If you aren’t able to bleach with lemon juice daily, aim for 3-4 days a week.


Mix one half cup of water and one half cup of distilled white vinegar.

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Making a vinegar-based cleaning solution  that can disinfect, descale, and deodorize is an economic way to clean inside of your iron.  This is also the easiest way to clean parts of the iron that are otherwise unreachable.


Mix papaya, cacao powder, and aloe vera to create glowing skin.

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Cut a papaya into quarters and peel away the outer layer. Add the fruit into a small bowl, along with 1 tbsp (7.4 g) of cacao powder and a grape-sized amount of aloe vera gel. Using a fork or spoon, mash and mix the ingredients together until they form a smooth paste.1   You can use this mask whenever you want. Papaya makes your skin look glowing, and can help get rid of acne.


Mix salt and vinegar. Pour the mixture into the drain. Rinse the drain with boiling water.

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In a small bowl, pour 1 cup of salt. Add 1 cup of vinegar. Stir well so the salt soaks up all the vinegar. Continue stirring until the mixture is smooth and even.  Add a 1/2 cup of lemon juice and mix thoroughly to give your paste some extra declogging-power thanks to the juice’s acidity. If the clog is located deep within the pipe, or if you're leaving the lemon juice out, add more vinegar for a thinner mixture so it travels more easily. First, remove the drain's stopper. Then pour the mixture directly down the drain. Coat the entire drain so the whole clog is sure to absorb the mixture. Allow it to sit for 15 minutes so the clog can absorb as much as possible. For especially stubborn clogs, let the clog soak for 30 minutes. If you are unable to remove the stopper, add more vinegar to the mixture before pouring so it's thinner. Boil 2 cups of water with a kettle or pan. Then pour the water directly into the drain. Pour slowly to avoid splash-back, which may scald you. Also pour slowly so you can aim the water directly into the drain instead of splashing the basin, which may absorb the heat and cool the water on contact before it reaches the clog. Use boiling water instead of running hot water from the tap, since it may take a while for the hot water to kick in.


Mix soap and water. Cover the tire with the soap and water solution. Watch for bubbles.

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If you followed the steps above and you were not able to easily find the leak don’t fear. Spraying the tire with a little soapy water or window cleaner may help. If you see bubbling at any place on the surface of the tire then you have found your leak. You can use a spray bottle to spray the tire, or if a spray bottle isn’t available you can just pour the mixture over the tire. As air escapes the tire and encounters the soapy water mixture it will form soap bubbles. If you notice the soapy water bubbling at any particular place on the tire, you have found your leak.


Mix soft foods and liquids in a blender. Use a blender if you want to make smoothies. Mix soups with your blender. Make cocktails Choose a blender if you're not a huge cook.

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Blenders are suitable for mixing soft food and liquids into smoothies, soups, sauces, shakes, and liquid-based dips. Use a blender for such kitchen jobs as pureeing, emulsifying, and blending. Blenders are good for a speedy snack such as a protein smoothie whereas food processors tend to be slower paced and get better use when making large meals. Pour one or two cups of milk or water into the blender, followed by the fruits and vegetables of your choosing. Wait at least 10 seconds until the mix is completely liquified. Blenders liquefy fruit well (unless it is really hard fruit). The blades on blenders are not razor sharp. The motor is the powerhouse behind blending the food. Because of the dull blades, a blender is great for blending liquids and substances that are borderline-liquid. Pour one and a half cups of warm or hot water into your blender. Add vegetables and spices to the blender according to the recipe you choose. Blend your mixture on high for about one and a half minutes or until smooth. with your blender. Fill your blender with the fruits, fruit juice, liquor, and ice your cocktail recipe entails, but make sure the fruit you add is fresh and not canned. Cut the fruit into 1-inch pieces, and add them to the mixture first. Add the ice last, mix it up, pour your drink into a cocktail glass, and garnish your cocktail any way you like! Blenders are often found behind the bar as an essential for making cocktails. Consider whether you need both or only one piece of equipment in the kitchen for making everyday meals. If you're not a huge cook or eat out a lot, a food processor might not be the right choice for you. It is possible to get by with a blender, as food processors tend to be expensive.


Mix soil and fertilizer in small pots at least six square inches. Alternately, churn your garden soil and add fertilizer to sow seeds directly into the garden. Sow seeds under a thin layer of soil. Water the plant thoroughly. Grow the seedlings until they are three to four inches high.

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Use organic fertilizers and composts when possible. Kale particularly likes fish emulsion and compost tea. Be sure that you sow seeds two to four weeks before the last frost date if you are planting directly in the garden. If the plants start to crowd each other as they grow, you can always further thin the plants out to allow for more space between each plant. Kale seeds are small and can only grow through ¼ to ½ inch (6–12 mm) of soil. Space the seeds about three inches (7.5 cm) apart. Pat the soil lightly to cover the seeds. While the seeds grow, allow the top layer of the soil to dry out between watering. At this point, your kale seedlings should have at least four developed leaves. It takes four to six weeks for your seedlings to reach this stage.


Mix special upholstery shampoo into a bucket of water. Focus on one area at a time. Scoop some of the foam up with your brush and work it in. Remove excess water with a dry terry-cloth towel. Allow the remainder to air dry.

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You can use the same shampoo you used for the carpet, but one that is specifically designed for use with upholstery makes a better option. Use plenty of shampoo and mix vigorously to create a great deal of foam. The shampoo foam itself is what you will use to clean the upholstery instead of the soapy water. Upholstery, especially when made of seat cloth or velour, has a tendency to look dry even after being soaked. As such, it is very easy to over-apply cleaner if using soapy water or a spray-on shampoo. As you did with the car carpets, focus on cleaning one area of the upholstery at a time instead of applying the shampoo foam to the entire seating area at once. Begin on the same side you began cleaning the carpet from, and move in the same pattern. Lift the foam onto the bristles of your stiff bristle brush, getting as much foam as possible and as little actual water as possible. Transfer the foam onto the upholstery and firmly scrub it into the fabric using the brush. Use as little as possible to cover the upholstery. The foam in your bucket will likely die down as you work, so you may need to re-agitate the soapy shampoo water periodically to create more foam. If necessary, you may even mix in additional shampoo. Press the towel into the upholstery firmly, moving it along in straight, single-direction lines to wring excess water out of the seats and into the towel. Most of the moisture will need to dry out naturally. Prevent mold or mildew from forming by leaving the windows rolled down or the car doors open, improving air circulation. You can even use an electric fan to speed the process along.


Mix the apples with the tobacco mixture. Bake the Shisha. Add any extra flavorings. Store your Shisha overnight. Check the shisha and enjoy.

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After your apple mixture has cooled down, mix it with your tobacco mixture.  You’ll want to use a fork or your hands to toss the ingredients together so that the apple and tobacco are mixed evenly. If the mixture seems dry, add a little more honey, molasses, or glycerine. You want the consistency to be sticky and moist. Once you’ve mixed the ingredients together, ball it up. Then lay out a piece of tin foil large enough to cover and wrap your shisha in. Place the shisha on the foil, and mold it together into a solid, well-packed brick. Then wrap the foil around it. This will keep the juices in while you bake the shisha. Put the package of tin foil in an oven safe tray or pan in case the juices leak. Then place the shisha in your oven.  You will want to bake the shisha at the lowest possible temperature. About 180-degrees is best. If your oven’s lowest temperature is 200-degrees that’s ok, you’ll just have to monitor the shisha more closely. If you can’t go as low as 180-degrees, you may want to open the door intermittently to lower the temperature. Bake the shisha for around 45 minutes to one hour. This will allow the juices to break down and really mix into your shisha. Once you have baked the shisha, the honey or molasses, will have liquefied. However, you may want to add a bit more if the shisha seems a little dry.  Before adding any extra flavoring, make sure you let your shisha cool down while still wrapped in the foil. You can also play around with adding extra flavors like vanilla extract if you wish. Depending on how you prefer your shisha and what consistency you like, you may want to play around with when you add ingredients. If you feel that you lose the apple flavor from baking the apple mixture with the tobacco mix, try adding it in after you bake. Additionally, some people prefer to add glycerin and additional flavoring only after baking. Once the shisha has baked, cooled, and you have mixed in any extra flavors or ingredients, you should store it. Store the shisha in an airtight container in...


Mix the beef and spices. Form into a rectangle. Cut the rectangle into squares. Store the patties until ready to use.

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Use your hands to combine the ground beef with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) ground pepper until well mixed. You can add more or less salt and pepper according to your own tastes. If you want to try something different, you could also use a pre-mixed spice blend or another set of spices and herbs that suit your liking. Vary the amount based on how strong you want the flavor to be. Place the hamburger meat onto the center of a large sheet of parchment paper. Pat it down, using your hands, into a 6-inch (15.25-cm) by 8-inch (20.3-cm) rectangle. If you want to make the sliders more even in thickness, you could press down on the rectangle gently with the bottom of a baking pan or using a rolling pin. Cover the meat with parchment paper before using either option, however, so that the beef does not stick to the bottom of your utensil. Use a sharp knife with a smooth blade to cut the rectangular portion of beef into 12 squares, each measuring about 2 inches (5 cm) in width and length. As a side note, this technique can also be used of you want to the patties to contain a normal amount of ground beef but want them to have a square shape. Simply make sure that the size rectangle you form can be divided into evenly sized perfect squares. For instance, you could form an 8-in by 8-in (20.3-cm by 20.3-cm) square of meat and cut it evenly into four patties that are 4 inches (10 cm) long on each side. Refrigerate these patties for roughly 20 minutes before you plan on cooking them. Keep them covered until you pull them out of the refrigerator. Preferably, you should use an airtight plastic bag or plastic wrap.


Mix the buttermilk and the spices. Marinate the rabbit pieces. Pour the oil in a large heavy-bottomed pan and let it heat up. Drain the rabbit. Dredge the rabbit in the flour mixture. Fry for 22 to 30 minutes, turning once. Drain and serve.

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Whisk the buttermilk together with the Italian seasoning, paprika, garlic powder, and cayenne pepper in a small dish until well combined. If you do not have an Italian seasoning blend, you could substitute 1/2 cup mixed and chopped fresh herbs. Use herbs like oregano, thyme, and parsley. Place the rabbit pieces in the spiced buttermilk and turn to coat all sides. Cover and refrigerate 8 hours to overnight. A longer marinating time means a stronger flavor and more tender meat. Bring the oil to temperature over medium-high heat. Ideally, the oil should be heated to a temperature around 325 degrees Fahrenheit (160 degrees Celsius).  Check the temperature of the oil using a candy thermometer. Note that you may need to continually check the temperature of the oil during the cooking process to make sure that it does not get too cool or too hot. Do not let the oil smoke at any point during the cooking process. If you do not have a candy thermometer, test the oil by quickly sprinkling flour into it. The flour should sizzle upon contact. A large cast iron frying pan is the ideal type of pan to use. Keep in mind that once you add the rabbit pieces, the oil should reach roughly the halfway point up along the side of the pieces. Place the rabbit pieces in a colander and let the buttermilk drain from it naturally for a couple of minutes. Do not shake the buttermilk off or try to wipe the excess away. Simply allow the excess to drip off via the assistance of gravity. Mix the flour and salt in a large plastic bag, shaking until well combined. Place a few pieces into the bag and shake well to coat all sides. Fry for 12 to 15 minutes at a steady sizzle. Turn using tongs and fry for another 10 to 15 minutes.  The rabbit should fry at a gentle sizzle. It should not be violent, but it should do more than merely sit in the oil. Remove all the pieces separately as they turn crispy and golden brown. The belly flap pieces and forelegs will finish up first. The loin will be next, and the hind legs will be last. If you need to fry the...


Mix the crushed Oreos and melted butter in a food processor. Spread the mixture across the bottom of a 9-inch (22.86 centimeters) springform pan. Place the crust into the fridge to chill. Beat the cream cheese, powdered sugar, and vanilla until everything is smooth and evenly combined. Gently fold in the frozen whipped cream topping. Roughly chop up the remaining Oreos, and gently stir them into the mixture. Take the crust out of the fridge and scoop the filling into it. Cover the cheesecake tightly with a sheet of plastic wrap, then put it into the fridge. Remove the cheesecake from the pan.

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Blend the cookies in the food processor first, until you get fine crumbs. Add the melted butter and blend again until the mixture is damp. The cookies need  be finely ground, sort of like coffee grounds. If the crumbs are too big, the crust won't wold together. Pack the mixture down firmly or it won't hold together. Use a spatula to flatten and smooth it out. This will help the crust hold together better. By the time you are done making the filling, it should be ready. You can do this using a an electric mixer fitted with a paddle attachment. You can also do this using a hand-held mixer instead. Thaw a frozen whipped cream topping (such as Cool Whip) and gently fold it into the mixture until everything is evenly combined. Use a sharp knife to chop up the Oreos. Don't worry about being too neat; the Oreos will likely crumble on their own. If you'd like a crunchier Oreo cheesecake, you can add in more Oreo cookies. Use a spoon or spatula to gently mix the cookies in. Use a spatula to spread the filling evenly across the crust. Don't add any decorations just yet. The cheesecake needs to set. You can also leave it there overnight; the flavors will blend in together better. Run a knife around the inside of the springform pan to loosen it, then carefully take the pan apart. Leave the cheesecake on the base of the pan.


Mix the crushed tablets and 3 to 4 tablespoons (44 to 59 ml) of shampoo in a bowl. Wet your hair with water and apply the paste. Put a shower cap over your hair and let it sit for at least 2 hours.

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Use clarifying shampoo that does not contain any dyes. If you have very long hair and crushed a higher number of Vitamin C tablets, you may need to use 5 to 6 tablespoons (74 to 89 ml) of shampoo. Combine the crushed tablets and the shampoo with a spoon until it forms a thick paste that has the consistency of glue. Use a spray bottle filled with warm water to wet your hair until it is damp to the touch, but not soaking wet. Apply the paste to your hair with clean fingers, massaging it in from root to tip. Make sure you cover your entire head with the paste.  If you have a lot of hair or long hair, you may need to apply the paste in sections to ensure every strand is covered. Just part your hair into 4-8 sections before beginning. Do at least 1 coat of the paste on your entire head so your hair is well covered. This will give the Vitamin C paste enough time to absorb into your hair. You can also sit under a hooded dryer or direct heat from a blow dryer at your hair to speed up the process.


Mix the developer and powder in a small plastic bowl. Apply the bleach to each section of your hair, starting with the ends first. Go back and apply bleach to the roots of your hair. Leave the bleach on your hair for 30-40 minutes. Rinse out the bleach, shampoo and condition your hair, and let it air dry. Use toner on your hair after 1-2 days to help neutralize brassy tones.

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When it comes to going from black to blonde hair, it’s best to not skimp on the product you buy—visit a salon or cosmetics store rather than a grocery store to buy your supplies. Check out the following breakdown for information on which volume of developer you should buy:  A 20-volume developer will lift your hair 1-2 shades; this would be a good option if you’re working with hair that has been previously colored and is damaged or dry. A 30-volume developer will lift your hair 2-3 shades; this is a great option if your hair is in its natural state. A 40-volume developer will lift your hair about 4 shades, but it can be very damaging; if your scalp is sensitive, avoid using this high of a developer as it could cause major irritation. Because your hair is so dark, using bleach is the best option for lightening your hair. Other methods, like using peroxide or sun-in spray, will give your hair a coppery tone and will probably never give you the shade you actually want. Start with a bottom section and undo it from its elastic or clip. Take a 1 inch (2.5 cm) piece of hair and use the applicator brush to spread the bleach from the tips to about 1 inch (2.5 cm) from your scalp, leaving the roots untouched. Repeat this until the entire section is covered, then undo the next quadrant and do the same thing until your entire head (sans roots) is done. The heat from your scalp can make the bleach act faster, which sometimes results in what is called “hot roots,” meaning that your roots are significantly lighter than the rest of your hair. After you’ve bleached the lengths of your hair, it’s time to go back and tackle the roots. Start at the back of your head and work your way forward in sections, applying the bleach just to the 1 inch (2.5 cm) you left untouched previously. Feel free to secure each quadrant of hair in an elastic or clip as you finish to help yourself stay organized. If at any point the bleach starts burning your scalp, rinse it out immediately. Your strand test should have given you a good idea of how...


Mix the dough. Preheat the oven. Make the straws. Cook the straws.

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Combine almond flour, coconut flour, arrowroot starch, xanthan gum, garlic powder, and salt in a large bowl. Add the butter a little at a time. Mix it until the mixture looks like crumbs. Add water 1 tablespoon (14.8 ml) at a time until the mixture clumps together as dough. Form the dough into a flat disc and cover with plastic wrap. Chill in the refrigerator for 30 minutes. If you have a food processor, you can make the dough in it. Pulse the dry ingredients first. Add the butter and pulse until it crumbles. Then add the water as instructed. While you are waiting for the dough to chill, preheat the oven at 300 degrees. Take a large baking sheet and line it with parchment paper. Take the dough out of the refrigerator. Roll 1 tablespoon of the dough into a thick stick with your hands. Place a piece of parchment paper on your work surface. Roll the dough until it is less than a 1⁄2 inch (1.3 cm) thick and 7 to 8 inches (17.8 to 20.3 cm) long. Take 2 or 3 teaspoons of cheese and press it all around the dough until it sticks. Place it on the baking sheet. Repeat for all of the dough and cheese.  If your straws break as you roll them out, piece them back together. Roll them again to smooth them out. Recipe makes 24 straws. Place the baking sheet of straws into the oven. Bake for 25 to 30 minutes. The straws should be firm and the cheese should be golden brown. Set them on a wire rack to cool. Let them cool completely before eating. Cooling the straws allows them to crisp all the way.


Mix the dye according to the package instructions. Put on gloves before you apply the dye to your hair. Apply the dye using the applicator bottle or a bowl and brush. Apply the dye to your roots and work your way down. Wrap a towel around your shoulders and set your timer. Rinse the dye out with cool water until the water runs clear. Apply a deep conditioner to your hair.

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Many brands of permanent hair dye come with a bottle of developer and a bottle of dye. In order to activate them, you need to mix the 2 bottles together. However, make sure you read the instructions very carefully, even if you’ve dyed your hair before, since the exact technique can vary between brands or even product lines within the same brand. If you’re using a semi-permanent dye, which includes most rainbow and pastel shades, you may not need to mix anything. Hair dye can be very irritating to your skin. However, even if you use a product that’s not as harsh, your hands could still be stained if you don’t wear gloves. Most commercial hair dye kits come with gloves, but you can buy a pair at a beauty supply store or drug store if yours didn’t come with any. In fact, you might want to buy an extra pair even if your kit came with gloves, in case the first pair get a tear in them. If your kit came with a bottle, you can mix the dye in that, then apply it directly to your hair. However, you’ll have more control over the application if you mix the dye in a bowl first, then brush it on with a dye brush. You can buy a dye brush at any beauty supply store, but you can use a sponge brush from a craft store as well. Once the dye is mixed and you’re wearing your gloves, you can start the fun part—applying the dye! Saturate the roots of your hair first, since they’ll take the longest for the color to develop. Then, work section by section, coating each piece of hair from the root down to the tips. If you need to, use your fingers to work the dye into your hair.  Make sure to coat the top and bottom of the underlayer. Unless your hair is very long, you probably won’t need to use the whole container of dye since you’re just coloring the underlayer. Once you’ve finished applying the color to your hair, slip a towel onto your shoulders to protect your skin from the dye. Read the package instructions to find out how long to leave the dye on, then set your timer and wait.  Don’t pin the colored hair up with the rest of your...


Mix the dye. Prepare a soda ash solution. Soak the bone in the soda ash solution. Transfer the bone to the dye bath. Wash and rinse the bone. Dry the dyed bone.

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Dissolve 4 Tbsp (60 ml) of fiber reactive dye powder in 1 cup (250 ml) of lukewarm or cool water, mixing well with a plastic spoon.  Combine the dye in a small to medium bowl made from non-reactive material, like glass, plastic, or stainless steel. You will need enough dye to keep the bone submerged. If you need to add more water, you should also add 1 Tbsp (15 ml) of dye powder for every 1/4 cup (60 ml) of water. Note that black fiber reactive dyes or turquoise fiber reactive dyes containing MX-G require two to four times as much dye powder to produce a bright color. Combine 1/4 cup (60 ml) of soda ash to 1 qt (1 L) of room temperature water. Stir well until the soda ash is dissolved.  Note that you should check the dye you're using before creating the soda ash solution. Some dyes may already contain soda ash, in which case, you do not need to prepare a separate solution.  Wear gloves as you handle the soda ash since it is slightly caustic. Wash your skin immediately if any of the solution splashes onto it. Place the bone in the soda ash solution and allow it to soak for 15 to 60 minutes. This process prepares the bone fibers to pick up the dye particles. A longer soak can lead to a stronger color, but try not to exceed one hour. Remove the bone from the soda ash solution and transfer it to the dye bath. Position the bone so that it is completely submerged, then allow it to dye overnight.  The bone must stay submerged in the dye bath for a minimum of two hours. Keeping it submerged for 8 to 24 hours is ideal, though, and will produce a stronger color. Let the dye bath sit out in a warm room. The temperature of the water should remain at 70 degrees Fahrenheit (21 degrees Celsius) or higher. If you need to keep the dye bath warmer and more humid, you may wish to cover the container with a sheet of plastic wrap as the bone sits. Once the bone has finished soaking in the dye bath, remove it and clean it with warm to cool water and a mild liquid soap. Continue rinsing the bone even after the soap has been washed...


Mix the flour and salt in a medium sized bowl. Cut in the shortening and blend until the mixture looks like coarse crumbs. Cut in the butter and blend some more. Add cold water, one tablespoon at a time, until the dough stops clinging to the side of the bowl. Transfer the mixture onto a flat surface, and form it into a flat disk. Wrap the disk with some parchment paper, wax paper, or plastic wrap. Place the packet into the fridge and leave it there for 30 minutes.

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If you want to save time for the next few steps, place the flour and salt into a food processor. You can do this in a food processor fitted steel blades or in a medium sized bowl with a pastry blender. Do not over mix, or the dough will get too soft and mushy. Again, don't over mix it. The butter, shortening, salt, and flour should just come together. You want the mixture to still resemble coarse crumbs. If you are using a food processor, you can transfer the mixture into a medium sized bowl once you mix the butter in. Gently toss the dough while you add the water. The dough should just barely come together. If it is too dry, add a little bit more water, until it does. Don't worry if it looks too dry; it will dampen once you put it in the fridge. Scoop the crumbs towards the center, and press them into the dough. Make the disk about 4 inches (10.16 centimeters) thick. You will be rolling it out later, so don't worry if it looks too thick now. If the mixture is too dry and crumbly, spritz it with some cold water. This will help the dough keep its disk shape. It will also trap moisture and keep it from drying it. This will give the flour enough time to soak up the water and become softer.


Mix the ground lamb with the salt in a large bowl, then let it sit for 30 minutes in the fridge. Blend the onion and garlic in a food processor. Squeeze the juices out of the onion and garlic mixture. Blend the lamb in the food processor until it turns into a fine paste. Mix the lamb, onion, garlic, and other spices together in a large bowl. Cover the meat mixture with a sheet of plastic wrap, then store it in the fridge for several hours so that the flavors can infuse. Preheat your oven to 325°F (163°C). Pack the meat mixture into a loaf pan. Place the loaf pan into a larger roasting pan filled with boiling water. Bake it for 60 to 75 minutes. Remove the loaf pan from the oven, pour off any excess fat, and set it onto a cooling rack. Take the meat out of the loaf pan, slice it thinly, and serve it.

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Be sure to cover the bowl with a sheet of plastic wrap to prevent the lamb from drying out. Alternatively, you can also use 1 pound (450 grams) of ground lamb and 1 pound (450 grams) of ground beef. Chop the onion and mince the garlic first, then put them into a food processor. Pulse them for 10 to 15 seconds. Turn the onion and garlic out onto a tea towel. Squeeze the towel around them until the juices come out. Discard the juices, and set the onion and garlic aside. Use a rubber spatula to scrape any unmixed lamb down the walls of the food processor, down towards the blades. For best results, blend the lamb in small batches. If you are using both lamb and beef, blend them together at the same time. Take the lamb out of the fridge, and add the onion-garlic mixture. Next, add the marjoram, rosemary, and pepper. Stir the ingredients together with a wooden spoon, rubber spatula, or by hand until everything is evenly combined. This step is not mandatory, but you will get better-tasting gyros if you do it. It would be best if you left the meat in the fridge for 4 to 8 hours, but if you are in a hurry, an hour or 2 will do. Make sure that the baking rack is in the center. The best size to work with would be around 4 by 7 inches (10.16 by 17.78 centimeters). Make sure that the meat fills out the corners and that there are no air bubbles. If you need to, tap the loaf pan against the counter. The water needs to come half-way up the sides of your loaf pan. If you are using a 4 by7-inch (10.16 by 17.78 centimeters) loaf pan, then the water needs to be 2 inches (5.08 centimeters) deep. Place the entire roasting pan, with the loaf pan inside of it, into the oven. Bake the loaf until it is no longer pink inside, about 60 to 75 minutes. It is ready when the meat reaches 165 to 170°F (74 to 77°C). You can check this by sticking a meat thermometer into the loaf. If you'd like, you can place a brick wrapped in aluminum foil into the meat, and let it sit there for 15 to 20 minutes; the meat will continue to cook, and the...


Mix the heavy cream or whipping cream. Add the condensed milk. Crush the Oreo cookies. Add the cookies into the mixture. Freeze the ice cream. Finished.

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Pour 2 cups of cold heavy cream or whipping cream into a large bowl and mix it using an electric mixer. Blend it for about 3 minutes, or until peaks form and the cream is stiff. If you do not have an electric mixer, you can use a food processor with a whisk attachment. Stir in 1 can (or 14 ounces) of cold, sweetened condensed milk into your whipped cream. If you wish to add some vanilla flavoring, you can add 1 teaspoon of vanilla extract and stir it until you achieve a uniform color. You will need about ⅔ cups of crushed Oreo cookies. The crushed pieces can be as large or as small as you want them to be, but overall, pieces should be no larger than your thumbnail. You can even have a combination of large and small pieces. Consider crushing the cookies in smaller batches of 5-10 cookies at a time, as opposed to all at once. You can crush or crumble your cookies in various ways:  Place some cookies into a blender or food processor and blend them for a few seconds. You can get some finely-ground up cookies. Chop up whole cookies into smaller pieces with a knife. This will give you some larger and smaller chunks. Place the cookies into a large, resealable bag, and smash them by hitting them with a mallet, or going over them with a rolling pin. Crumble the cookies with your fingers. This will leave you with mostly large chunks. Using a spatula, fold the crumbled cookies into the mixture.Keep folding and stirring until the cookie bits are spread throughout the mixture. You want an even consistency. Transfer the mixture into a freezer-safe container and put it into the freezer. Let it freeze for at least 6 hours.


Mix the ice, raspberry vodka, chambord, triple sec, and cranberry juice together. Strain the martini into a glass. Garnish the glass with a few raspberries.

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Fill a chilled cocktail shaker with crushed ice. Next, pour 2 ounces (60 ml) of raspberry vodka, 1 ounce (30 ml) of Chambord or another raspberry liqueur, 1 ounce (30 ml)  of Triple Sec or another orange liqueur, and ⅔ ounce (20 ml) of cranberry juice into the shaker, and shake to fully combine in the ingredients, which should take approximately 30 to 40 seconds. If you don't have raspberry flavored vodka, you can make your own by muddling three or four fresh raspberries in a glass and pouring 2 ounces (60 ml) of plain vodka over the fruit. Allow it to sit for 5 minutes or so for the flavors to meld. Once the martini is fully combined, place a cocktail strainer over the top of the shaker and strain the martini into a chilled glass. Make sure not to allow any of the ice cubes into the glass. Chill your martini glass in the freezer for a half hour to keep your martini cold. Take three or four fresh strawberries and place them on a cocktail skewer or toothpick. Set the skewer on the rim of the glass, and serve.


Mix the ingredients together. Divide into four balls. Flatten into patties. Store the patties until ready to use.

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Use your hands to combine the ground turkey with both the dry and liquid seasonings. Continue mixing until the spices and herbs seem evenly distributed and the entire mass of turkey burger meat seems sticky and compact.  Ground turkey tends to be drier than ground beef, but the mayonnaise can add enough tackiness to the mixture to help hold it together better. You can vary the spices as desired. Keep in mind, though, that most turkey burger patties have more spices than most beef patties do. Turkey has a slightly blander, milder taste than beef, so the additional spices help punch up the flavor of your turkey patties. For standard size turkey burgers, separate the entire bulk of seasoned meat into four even 1/4 lb (115 g) portions. Note that you could technically form larger or smaller burger patties. Even though it's a less common practice with turkey patties than it is with beef patties, there is no reason why it should not work. Use your hands or a burger mold to form the portions of turkey meat into flat burger patties. Since these burger patties tend to be a little stickier to the touch than beef patties are, forming the patties with your hands can be easier than using a burger press. If you are comfortable enough with your patty mold, though, you can still give it a shot and likely have success. Make sure to line the mold with plastic wrap before pressing the turkey patty meat into it. You could cook these turkey burger patties immediately, but if you wrap them in plastic wrap or a plastic bag and refrigerate them for 20 minutes or so, you might find that the patties cook more evenly and stick less during the cooking process.


Mix the ingredients. Give your sauce a taste test. Chill your Zesty Sauce.

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You can use almost any sort of utensil to stir your sauce, but a rubber spatula will help ensure you get all of the ingredients blended thoroughly. Continuously scrape the ingredients from the sides of the bowl and fold them back into the sauce. If you poured your ingredients directly into a condiment bottle, shake it vigorously. This is much easier than trying to stir it. After about 30 seconds, it should be blended. Lick the back of your spatula, or dip your finger into the sauce. If you think your mixture needs any changes, add whatever ingredient you think it needs. Then mix again and taste again, until your sauce is to your satisfaction. Place the bowl or container in the refrigerator for about an hour before serving. The flavors will meld and improve during this time. If you are crunched for time or simply want to use the sauce immediately, it’s perfectly OK to eat it at room temperature.


Mix the leveling compound to a creamy consistency. Pour the compound over the subflooring. Smooth out inconsistencies with a hand trowel.

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Most leveling compounds are sold in powdered form and just need to be combined with a little bit of water in order to be effective. Pour the powder into a 10 US gal (38 L) bucket and begin adding room temperature water little by little until the mixture thickens to slurry. It should be about the same texture as pancake batter.  Stir vigorously to break up lumps, but work quickly. Some compounds begin to set up in a matter of minutes. An electric drill with a mixing paddle attachment will make mixing quicker and more efficient so you can spread the compound before it hardens. Starting in one of the far corners of the room, drizzle the wet compound into each of the sunken sections you identified while checking the level. Pour slowly to minimize splashes and splatters. The liquid will immediately seek out the lowest parts of the subfloor and fill them in. At this point, all there is to do is let it work its magic.  Try not to over-apply the compound. In most cases, you’ll only need a layer between 1⁄4–1⁄2 inch (0.64–1.27 cm) thick to even out the worst imperfections.  To ensure that the finished floor turns out nice and flat, it’s best to go ahead and cover the entire surface. You’ll be able to chip away at what you don’t need later on. Be sure to work your way outward from the interior of the room, ending at the door. You don’t want to accidentally trap yourself in a corner! By the time you’re finished pouring, the compound will have set enough to finish by hand. Spread it over the uneven foundation using long, arcing strokes, like you’re frosting a giant cake. Apply a consistent amount of pressure over the entire surface.  Focus on lumps and contours where the different pools have dried separately and formed noticeable seams.  Pressing down too hard on the compound while it’s still wet could accidentally form depressions.


Mix the marinade. Marinate the rabbit for at least 1 hour. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Brown the rabbit pieces. Cook the rabbit in the oven. Add the stock and heat. Let rest before serving.

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Combine the olive oil, Dijon mustard, and a dash of black pepper in a bowl, whisking the ingredients together thoroughly. You can mix the marinade in a large resealable plastic bag or inside a dish that is large enough to fit all the rabbit pieces in a single layer. Place the rabbit pieces into the marinade and toss well to coat. Cover and refrigerate for a minimum of 1 hour, if not longer.  When roasting an entire rabbit, only use farmed rabbit. If using wild rabbit, only use the saddle or torso of the rabbit. Farmed rabbit has much more fat, so it fares better in dry heat methods like roasting than wild rabbit does. Since the saddle of wild rabbit is fatty enough, though, it can still be roasted. Use 2 large saddles or 4 smaller saddles from wild rabbits in place of 2 full farmed rabbits. Marinating the rabbit for 2 hours is actually ideal since the marinade will have more time to permeate and flavor the meat. Prepare an ovenproof frying pan by adding the butter to it and warming it over medium-high heat.  Continue heating the butter until it melts. Duck fat or lard can also be used instead of unsalted butter. Add the rabbit to the butter in the frying pan and cook it for 3 to 5 minutes on each side, or until browned on each side. Transfer the ovenproof frying pan with the rabbit and remaining butter into the preheated oven. Cook for about 6 to 8 minutes before testing the pieces for doneness.  When done, the meat should feel firm and there should no longer be any internal redness or blood. Drain the pan drippings before returning the pan to the stove. Pour the stock into the frying pan and heat it over medium until the stock begins to simmer. The simmer should be fairly gentle. Do not let the stock reach a rapid, rolling boil. Remove the frying pan from the heat and let it rest in a warm area for 10 minutes. Serve while still warm.


Mix the milk and honey. Heat the mixture in the microwave and mix again. Apply the mask to your hair and allow it to sit. Rinse the mask with warm water and shampoo.

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In a microwave-safe bowl, combine ½ cup (118 ml) of milk with 1 tablespoon (21 g) of honey. Because the honey is so thick, it will be difficult to blend it completely into the milk but stir the two together well. You can use any type of honey, but organic is the best option. When you’ve mixed the milk and honey as well as you can, place the bowl in microwave. Heat the mixture on high for approximately 10 seconds to warm the honey so it’s easier to blend. Remove the bowl from the microwave, and stir the mixture again to blend it fully. When the mask is mixed, you can either transfer it to a spray bottle and mist it over your hair or stand over the sink and pour it over your hair. Once your hair is saturated, work the mask through your hair with your fingers to ensure that it’s all coated. Let the mask sit on your hair for at least 20 minutes. The mask may drip while you’re wearing it. It’s best to cover it with a shower cap or plastic wrap. To remove the mask, wash it out with warm water. Follow up with your usual shampoo and conditioner, and allow your hair to air dry. Use the mask at least once a week for smooth, shiny hair.


Mix the milk, egg, flour, baking powder, some sugar, some cinnamon, and salt. Combine the remaining sugar and cinnamon. Heat the oil. Cut the apple into wedges. Coat the apple fries in the batter. Fry the apple fries in batches until golden brown. Drain the fries on paper towel. Add the cinnamon sugar to the apple fries and serve.

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Add ¾ cup (177 ml) of milk, an egg, 1 cup (128 g) of all-purpose flour, 1 teaspoon (4 g) of baking powder, 2 tablespoons (24 g) of sugar, ½ teaspoon (1 g) of cinnamon, and ¼ teaspoon (1 g) of salt to a large bowl. Whisk the ingredients together until there are no clumps, and set the bowl aside.  For the best batter, use whole or 2% milk. You can substitute whole wheat flour for the all-purpose if you prefer. Add ⅓ cup (67 g) of sugar and 3 teaspoons (8 g) of ground cinnamon to a separate small bowl. Mix the two ingredients together well to create a topping for the finished fries. Set aside for the moment. If you prefer, you can use approximately ⅓ of cup (70 g) of store-bought cinnamon sugar to dust over the finished apple fries. Add vegetable oil to a large skillet until it reaches a depth of 1-inch (2.5-cm). Heat the oil over medium-high heat for 5 to 7 minutes. You can substitute peanut oil for the vegetable oil if you prefer. For the fries, you’ll need 3 large Granny Smith apples that have been cored and peeled. Use a sharp knife to cut the apples into ½-inch (13-mm) thick wedges to form the fries. Fuji and Pink Lady apples also work well for the fries. After you’ve cut the apples into wedges, use a pair of tongs to carefully dip them into the batter. Allow the excess to drip back into the bowl, but make sure that the apples are completely coated. For the best results, dip the apple fries in the batter right before you add them to the oil. Once the apple wedges are coated with the batter, use the tongs to drop them into the heated oil. Fry the apple fries in batches until the edges are lightly golden. Flip them over with the tongs, and cook them for another minute on the other side until the fries are golden brown. Be careful when frying the apple wedges because the oil will be extremely hot. If it starts to splatter, turn down the heat on the stove. When the apple fries are finished cooking, lift them out of the oil with the tongs. Place them on a paper towel-lined plate, and allow them to drain for a...


Mix the mortar, following the same ratio you used for the scratch coat. Determine the layout of the stones. Use a chipping hammer, trowel edge, or other blunt tool, to trim the stones to shape. Wash the stones until they are completely free of any dirt, sand or other loose particles. Dry the stones to assure that the surfaces of the stones are damp. Backbutter the mortar onto the stone pieces one by one. Start installing the stones, beginning in the bottom corners. Continue backbuttering and laying stone until the entire wall is finished.

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Mix for a minimum of 5 minutes, until you've achieved the consistency of mashed potatoes. Too wet and your mortar will lose strength. Too dry and your mortar will seize up too quickly. It's helpful to do a dry run and think about the layout of the stones as they will appear on the wall. Spending a little extra time configuring their placement now will save you the headache of excessive trimming later. If it's helpful, do the dry run on the ground instead of trying to hold the stones up against the wall. The basic arrangement of the stones should transfer. The stones themselves should be fairly easy to shape. You will be able to hide the trimmed edges later, using grout, so don't worry if the edges aren't perfectly rounded. The grout adheres much better to completely clean surfaces. If necessary, use a masonry brush to lightly moisten the stone, but do not saturate it. This will prevent the stones from drawing moisture away from the mortar, which will allow it to set up with a naturally stronger bond. Try to keep the backbuttered mortar about 1/2 inch (1.27 cm) thick. If you happen to get any mortar on the face of the stone, wipe it away with a damp towel before it dries. Turn any trimmed edges either directly up or down, away from the focal point. Press the stones into the mortar, twisting them slightly to squeeze out some of the excess and strengthen the bond. Use a trowel, joint tool, or brush to remove any excess mortar that has been forced beyond the finished joint, or onto the surface of the stone itself. Keep the joints consistent to achieve the most appealing result. You probably want your joints to be between 1 and 3 inches (2.5 and 7.5 cm) long. Take period breaks; step back and prospect your work every so often. If you are installing veneer across more than one face of a wall, consider getting cornerstone pieces. Most stone veneer manufacturers make them, and they add an easy naturalness to the project.


Mix the salts, pepper, bay, nutmeg, sugar, garlic, and juniper. Place a ramekin in a storage container. Coat the 5 pounds (2.3 kg) pork belly with the dry rub. Place the pork belly in the container and cover it. Refrigerate and turn the pork every 2 days for 1 week. Remove and rinse the cure off of the pork belly. Place the pork belly in muslin and hang it for at least 1 week. Slice and heat the pork belly.

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Pour ¼ cup (75 g) of coarse kosher salt into a bowl and stir in 2 teaspoons (11 g) of pink curing salt, 4 tablespoons (27.5 g) of coarsely ground black pepper, 4 crumbled bay leaves, 1 teaspoon (2 g) of freshly grated nutmeg, 1/4 cup (50 g) of brown sugar, 5 cloves of crushed garlic, 2 tablespoons (9 g) of lightly crushed juniper berries, and 10 sprigs of fresh thyme. If you prefer, substitute honey or maple syrup for the brown sugar. Get out a non-reactive container that's large enough to hold the pork belly. Set a small ramekin upside down in the bottom of the container.  Use a plastic, glass, or enamel container, but avoid metal containers since these will affect the flavor of the pork.  When you place the pork on the ramekin and the pork gives off liquid, the ramekin will keep the pork from curing in its juice. Place the belly on a cutting board or platter and cover it with the dry rub mixture. Use your hands to firmly rub the mixture into all sides of the pork. Arrange the pork belly in your storage container so it's propped up on the overturned ramekin. Put the lid on the storage container. Place the container with the pork belly into a refrigerator and leave it to cure. Remove the pork from the refrigerator and flip it over once every 2 days. Return it to the refrigerator and keep flipping it every 2 days for 1 week. After a week, take the pork belly out of the refrigerator. Rinse it with cool water so the dry rub washes away. Use paper towels to pat the cured pork belly completely dry. Put the dry pork belly into a muslin bag and tie a knot at the end. Insert a hook into the knot and hang the pork belly in a cool, dry place for at least 1 week. If you're pressed for time, you can skip this step but the flavor of the pork will be more intense the longer it cures. Cut the pork belly into slices as thick as you like and then fry, roast, broil, or grill the meat until it's completely cooked. For example, slice the pork belly into 1/4 in (0.6 cm) slices and then fry for 7 to 8 minutes to get crispy bacon....


Mix the strawberries, bee pollen, raw honey, mayonnaise, and lavender essential oil. Apply the mask to your face and relax for 20 minutes. Rinse the mask off with warm water.

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In a large bowl, combine 10 fresh strawberries, ¼ cup (85 g) of bee pollen, 3 tablespoons (45 ml) of raw honey, 1 tablespoon (15 ml) of olive oil mayonnaise, and several drops of lavender essential oil. Combine the ingredients with a whisk until they’re all fully incorporated.  Strawberries contain vitamin C and are rich in alpha hydroxy acids, which help exfoliate dry, dead skin cells. Bee pollen granules, which you can find at health food stores, also help exfoliate dry skin, so the moisturizing honey can more easily penetrate the skin. The olive oil mayo helps moisturize and soften the skin, while also delivering powerful antioxidants. The lavender essential oil gives the mask an aromatherapy component. If you don’t like the scent of lavender, use your favorite essential oil to scent the mask. When the ingredients are fully mixed, use your fingers to carefully smooth it over your face. Once it’s applied, lie down and relax for approximately 20 minutes so you can get the maximum benefits from the mask. When you’re applying the mask, be careful to avoid the eye area. When your 20 minutes are up, use a washcloth dampened with warm water to gently remove the mask. Rinse your face with lukewarm water, and follow up with your favorite moisturizer.


Mix the warm water with the yeast in a mixing bowl. Add the salt, margarine, milk, sugar, eggs, and 2 cups of flour. Beat or stir the mixture for another 2 minutes at a medium speed. Cover the dough mixture and let it rise for about 50 to 60 minutes. Spread flour onto a surface, such as a countertop or cutting board. Cover the pieces again and allow it to rise for another 30 to 40 minutes. Use a deep fryer at 350ºF/180ºC and pour in the vegetable oil. Remove the doughnuts from the oil in a careful manner and drain the pieces. Use the creamy glaze and dip the doughnuts into it.

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Let the yeast dissolve in the water. At a low pace or speed, mix the ingredients well, as you also want to scrape and fold in the mixture. Do this for 30 seconds. Continue scraping and folding. Put in the rest of the flour and stir the mixture until it's smooth. You'll want to store it in a warm place. The dough will be ready when the indentation stays intact when you touch it; meaning, if you press the dough with your finger, it will stay pressed down instead of bouncing back up. Scoop the dough onto the floured surface and roll the dough around softly so that it's coated. Carefully roll the dough into 1/2 inch (1.3cm) thick pieces with a rolling pin (preferably floured so that the dough does not stick to pin). Use a doughnut cutter on each piece, giving them a hole in the middle.  Using the sides of the deep fryer and a wide spatula, slide the doughnut batter into the oil. Turning them about 1 minute on each side, fry the batter until you get a golden brown color. Be sure to avoid pricking the surface of the doughnuts. Let the doughnuts cool down and then use the chocolate glaze as a spread.


Mix together all of the dry ingredients, except for the sugar. Mix together the sugar and the wet ingredients separately. Stir the wet mixture into the dry mixture. Fold the chocolate chips into the batter. Heat and oil a skillet on the stove. Pour some of the pancake batter onto the skillet. Flip the pancake(s) after 2 to 4 minutes. Cook the pancake another 2 to 3 minutes. Serve the pancakes.

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Pour the flour into a large mixing bowl. Add the cocoa, baking powder, baking soda, and salt. Whisk everything together, then set the bowl off to the side. Pour the buttermilk into a medium-sized mixing bowl. Add the oil, egg, and sugar. Stir everything together until the color and texture are consistent. There should be not streaks of egg yolk. Pat down the flour mixture first, then make a hole in the middle. Pour the buttermilk mixture into the well. Stir everything together with a wooden spoon or a rubber spatula until just combined. Be careful not to over-stir; a few remaining lumps are fine. If you stir the batter too much, the pancakes will come out tough and gummy. You can do this with a rubber spatula or with a wooden spoon. Once again, be careful not to over-mix the batter. You simply want the chocolate chips to be distributed throughout the batter. Place a medium skillet onto the stove. Turn the heat up to medium, and let the pan get hot. Once the pan is hot enough to sizzle a drop of water, coat it with cooking spray. Use a measuring cup or a soup ladle to pour ¼ cup (60 milliliters) of pancake batter onto the skillet. If your skillet is big  enough, you might be able to fit a few more pancakes. Be sure to leave some room between each one, or they won't cook properly. Let the pancake cook for 2 to 4 minutes first. Once the pancakes starts to form bubbles, wait for them to burst, slide a spatula under it, and flip it over onto the other side. The pancake is ready when both sides are smooth and the inside is cooked through. Use a spatula to slide the pancake off of the skillet and onto a plate. At this point, you are ready to make the rest of the pancakes. You will need to coat the skillet with more cooking spray after a few pancakes. You can serve them with the traditional maple syrup, or you can try a more unusual topping, such as strawberry or raspberry jam. You could also add some sliced strawberries or a sliced banana. For something a little more rich, try whipped cream or vanilla ice cream. For...


Mix together equal parts tea tree oil and aloe vera gel. Apply the oil/aloe mixture to the wart using a clean cotton swab. Put a bandage over the wart to keep the tea tree oil in place. Repeat the process once a day. Mix 5 drops of tea tree oil with 1 tablespoon (14.8 ml) of a carrier oil. Apply the oil mixture to the wart on your scalp before bed. Massage the oil mixture into the wart for several minutes. Leave the oil mixture on your scalp overnight. Repeat the process daily until the wart is gone.

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You can find bottled aloe vera gel at your local drug store. Any kind of aloe vera gel will work. Stir the mixture thoroughly. Although aloe vera gel is not scientifically proven to eliminate warts, some people find that its thicker consistency helps keep the tea tree oil from running off the face. Use enough of the mixture that the entire wart is coated with the oil and aloe. Apply the mixture at night if you're worried about going out in public with oil on your face. Never apply tea tree oil around your mouth. Tea tree oil is poisonous if ingested and can cause serious side effects like dizziness, confusion, and vomiting. Remove the bandage when you wake up in the morning and rinse off any leftover oil mixture on your face. It could take 12 days or more for the wart to disappear. If you don't see results after 12 days, you may need to try a wart removal product from your local drug store or visit a doctor to have the wart professionally removed. Common carrier oils you can use are almond oil, coconut oil, and olive oil. Mix the two oils together thoroughly. There's no evidence that carrier oils help treat warts, but some people find they make applying tea tree oil to the scalp easier and less harsh. Use your fingers or a cotton swab to get the oil mixture onto the wart. Make sure the whole wart is covered with the mixture. Wear a sleeping cap so the oils don't rub off on your pillow while you sleep. Rinse off any leftover oil in the shower when you wake up. This could take 12 days or longer. If after 12 days the wart hasn't decreased in size, look for a wart removal product at your local drug store or visit a doctor to have the wart removed.


Mix together mayonnaise and ketchup. Add the onion, vinegar, and salt and pepper. Chill (optional). Store your dressing (optional). Serve and enjoy.

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In a small bowl, whisk together 1/2 cup mayonnaise and 1/3 cup ketchup until combined. If you are concerned about the high-calorie content in mayonnaise, here are some things to consider:  Light mayonnaise contains one-third fewer calories than the regular version. Reduced fat mayonnaise contains 25 percent or less cholesterol and 2 grams of saturated fat or less than the full-fat version. An alternate type of mayonnaise is oil based, which are higher in heart-healthy monounsaturated fats, but the calories are the same. Try vegan mayonnaise if you want to avoid egg products. Finely chop 1 tbsp onion and toss it into the bowl with the mayonnaise and ketchup. Add 1 tbsp of red wine vinegar and salt and pepper to taste. Stir gently until combined. Chop the onion into very small fine pieces for a smoother texture. If you don't plan to use your dressing immediately, cover it and place it in the fridge for later. Chilling your dressing will cause it to thicken slightly. Most creamy dressings are best served at room temperature, so take it out of the refrigerator a few minutes before serving. Pour your dressing into a dressing bottle or other airtight container. It should stay fresh for a few days to a week. Scoop a few spoonfuls into a small bowl and enjoy it as a dip for fresh vegetables. You can also dress a fresh salad, use as a dip for fish sticks, or anything you'd like.


Mix together sugar and water using 1 part sugar to 4 parts water. Mix the sugar and water together. Allow the sugar solution to cool.

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Only you know how much you should make – take into consideration the size of your feeder and how quickly the birds go through it – it can only store for so long.  Here's a simple chart to make the math easier:  1 cup sugar to 4 cups water 3/4 cup sugar to 3 cups water 1/2 cup sugar to 2 cups water Bring the mixture to a boil and then turn the heat off, stirring all the while. The sugar should dissolve entirely into clear sugar water. And don't keep it boiling – that changes the water to sugar ratio through evaporation. Don't use a sugar substitute – your hummingbirds do not need to go on a diet. They burn so much energy every day fluttering their wings at breakneck speeds that sugar is necessary. So only use plain, white sugar – not brown, not a sugar substitute, and definitely not gelatin. Cover the pan and allow the solution to reach room temperature. If you put it into your feeder warm or hot, the sugar may crystallize.


Mix together the following ingredients in a large bowl: Let it sit for 1 hour.

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Rubbing alcohol Vinegar Hydrogen peroxide If the stain is still obvious after an hour, keep checking every half hour until the stain is sufficiently faded.


Mix together the ingredients for the dough. Prepare the salted egg yolks. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Separate the dough into 12 equal parts. Assemble your mooncake. Spray your mooncake mold with nonstick spray.

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Stir together the alkaline water, golden syrup, and vegetable oil, and sift in the flour more slowly. When mixed together, these ingredients should form a dough. Cover the dough with saran wrap and set it aside for at least 3 hours. Separate the egg yolks from the egg whites. Put the yolks in a pan and steam them for about 10 minutes on a low to medium heat. Salt the yolks. Set them aside to cool down. Make sure that they have cooled off before you proceed in making the mooncakes. Cut each egg in half. Once they have dried, you should put them in a bowl and mix them with the cooking wine. Take them out and let them dry. You can also dry them with a paper towel. While the oven is preheating, separate the lotus or red bean paste into 12 equal parts. Roll each of these into a ball. Roll each of those into a ball, as well. Flatten each piece of dough into a small disk. Each mooncake consists of a ball of dough, one ball of lotus or red bean paste, and one half of a salted egg yolk. Make a hole in a ball of lotus or bean paste, and put the egg yolk inside. Make the lotus or red bean paste into a ball that covers the egg yolk entirely.  Repeat this process, covering the lotus or red bean paste ball (with the egg yolk inside) with the dough. Repeat this entire process for each mooncake. You should have 12 mooncakes. Press each mooncake lightly into the mold. Take the mooncake out of the mold, and put it onto a baking sheet. Put all 12 mooncakes into the oven, and wait 10-12 minutes.  While the mooncakes are baking, make the egg wash. Mix together the egg whites and the egg yolk, and then sift them through a sieve. Take the mooncakes out of the oven after about 5 minutes and brush them with the egg wash. Put them back in the oven until they become golden brown.


Mix together the mayonnaise, sour cream, dry leek soup mix, water chestnuts, and chopped spinach together in a medium-sized bowl. Stir the ingredients together. Chill in the refrigerator. Serve.

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Mix together 1 cup of mayonnaise, 1 container of sour cream, 1 package of dry leek soup mix, 1 can of drained and chopped water chestnuts, and 1/2 (10 oz.) package of thawed and drained frozen chopped spinach. Stir the ingredients together until they're incorporated. Chill these ingredients together for 6 hours, or even overnight. This will thicken the mixture and combine the ingredients a bit more. Serve this rich spinach dip with a sliced loaf of round sourdough bread. You can dip the bread into the dip, or just spread the dip onto the bread.


Mix together water, liquid dish soap, and neem oil in a spray bottle. Spray the plant you’re treating until it’s soaked. Move the plant to a shaded area to dry. Spray the plant weekly until the mealybugs are gone.

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Use 1 teaspoon (4.9 mL) of neem oil and 2-3 drops of dish soap. Neem oil is a vegetable oil that comes from neem trees that can be used to kill mealybugs. Make sure you spray underneath the leaves, at the base of the branches, and over the top of the soil the plant is in. You want the mealybugs to be completely smothered with the neem oil mixture. Don’t keep the plant in direct sunlight or extreme heat or it could burn. If you’re spraying outdoor plants that are rooted in the ground, wait for a shady day when it’s below 85 °F (29 °C) out. One application of neem oil probably won’t kill all the mealybugs on the plant. Because mealybugs have a rapid lifecycle, you’ll need to routinely kill the newly-hatched bugs every week until all of the mealybugs have been killed off. If the plant looks healthy and you don't see anymore mealybugs on it, they're most likely gone.


Mix tomatoes and lemon juice to lighten your skin. Spray a mix of lemon juice and water on your skin to lighten it. Create a papaya face mask for a nourishing, exfoliating option.

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Chop a large tomato into 4 sections, and toss them into a blender. Pour in 1–2 US tbsp (15–30 mL) of natural lemon juice, and mix them together into a paste. Apply the mask to your entire face, and let it sit for 20-30 minutes. Then, wash off the tomato and lemon juice with cool water.  The tomato plant contains lycopene, a natural chemical compound that protects your skin from the sun. It gives tomatoes their rich, red color. Lemon contains natural lightening agents and antibacterial properties. Do this once a week for several months, and you may notice that your skin looks lighter. Get a small, cosmetic spray bottle, and mix one part fresh-squeezed lemon juice with 4 parts water. After you wash your face, spray a light, even layer of the mixture over your skin. The acidity of the lemon juice can naturally lighten the pigment of your skin.  It may take 4 or more weeks to notice any difference in your skin. Use a hand juicer if you want to juice your lemons yourself. Cut the lemon in half, and push it into the juicing section. Twist the fruit back and forth slightly to release the juice. To make the mask, peel away the papaya skin with a sharp knife, use a spoon to scoop out the seeds, and slice it into small chunks. Throw the chunks into a blender, and blend the papaya into a smooth paste. Then, scoop the papaya with a spoon and apply a thin, even layer across your face. Let the mask sit for 20 minutes, then rinse it away with warm water. Papaya nourishes your skin with a high concentration of vitamin C, which can help lighten skin over time.


Mix up a mild soap solution. Wet a washcloth with the soapy water. Wipe down the outside of the earbuds. Dry the earbuds thoroughly.

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If your ear buds have a lot of grime caked on them, they'll likely need a deep cleaning. Fill a sink or basin with clean, lukewarm freshwater. Add a few drops of mild liquid detergent or hand soap. Don't overdo it—you'll only need a very small amount of soap. Stir the soap and water together until it forms a solution. The soap solution should only contain enough detergent to allow you to effectively clean your earbuds. In addition to the obvious risks to the electronic components of the earbuds, using too much soap can leave behind a slick residue. Take a clean washcloth and use it to soak up a little bit of the soap solution. Wring as much excess solution out of the washcloth as you can until it is just slightly damp. Cleaning electronic gadgets with with water can be tricky, and you don't want to ruin your earbuds by getting them too wet. Make sure your hands are also mostly dry and clean before you start cleaning to prevent any accidental accidents. Use one corner of the washcloth to wipe down the earbuds. Pay particular attention to the contours on either side of the ear openings, where the buds rest in your ear canals. Stay away from the ear openings themselves as much as possible, as getting water into them can irreparably damage the earbuds.  It may help to keep the input jack and cords covered with a towel while you work on the earbuds. Hold the earbuds with the openings facing downward to prevent water and dislodged debris from running into them. Wipe the earbuds lightly. Using too much force could force water out of the washcloth. Press the now clean earbuds into a clean, dry hand towel to absorb any moisture remaining on the outside. Then, take the earbuds to a drafty, well-ventilated space (somewhere near a fan or air conditioning unit usually works well) and leave them for at least an hour. Once the earbuds are completely dry, they'll be ready for use.  Just to be safe, consider letting the earbuds dry overnight. Never attempt to dry your earbuds or any other electronics using a heat source such...


Mix up a solution of soap and water. Get your mop wet. Wring out the mop completely. Use a damp mop on the floor. Dry the area.

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The best soaps for polyurethane floors are mild, pH-neutral ones. For instance, you can simply use a capful of dishwashing soap or Murphy Oil Soap in a bucket of water. You can also use soaps specifically made for polyurethane hardwood floors. Once the solution is mixed together, dip your mop in. A sponge mop or microfiber mop works best, since they aren't as likely to scratch the coating. However, any fairly soft mop will work. You want to apply as little water to the floor as possible, since standing water on the floor's surface is damaging. Squeeze out as much water from the mop as you can. Plus, you won't have as much water to clean up if you wring more thoroughly. Mop the floor, following the grain of the wood. Following the grain will make it less likely that you'll leave streaks on the floor. Make sure to get as little water on the floor as you can. Also, change out the mopping solution if it gets dirty. Once you're done, it can help to go over the area with a soft microfiber cloth. You can also use a dry microfiber mop to help pick up any extra moisture, as standing water can damage the floor.


Mix up your breakfast options. Try a liquid breakfast at first. Pick something you can prepare in advance. Keep some breakfast options that you can eat on the go. Have leftovers or other non-breakfast foods for breakfast. Spread your breakfast over the morning.

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If you're eating the same thing for breakfast every day, it can be easy to get bored with your options and choose to skip it altogether. Try planning ahead when shopping so you can vary your breakfast options based on what you're in the mood for. Here are a few simple suggestions:  Try and get multiple types of cereal, or different toppings for your cereal or muesli for some easy variation. Stock up on eggs and choose one of the many ways to prepare them. Get something more interesting than white bread to replace your morning carbohydrates. Try scones, crumpets, bagels, French toast waffles or homemade biscuits. Purchase some frozen breakfast foods, such as some pastries or breakfast pizzas, for something special you can cook up quickly. Eating a big meal first thing in the morning might take some time to adjust to, either in terms of appetite or time. Instead, try making a fruit smoothie, or even drinking a glass of juice first thing in the morning. This will help get you in the habit of eating early, and may even kickstart your appetite and make you want to eat something else.  Use whatever fruits and liquids you want when making your smoothie. Part of the fun is customizing it to whatever you're in the mood for! Keep some frozen fruit or berries in the fridge that you can throw into a smoothie without having to cut up or prepare. This will speed up the smoothie-making process, and the cold may help wake you up! If you're not eating breakfast because you run out of time in the mornings, try planning ahead the night before so you have less to organize. Make some breakfast muffins or prepare some overnight oats to reduce the amount of work you have to do in the morning.  There are plenty of different healthy breakfasts that you can prepare in advance. See what else you can find or come up with. For mornings that you're in more of a rush than usual, it can help to keep some granola bars, bananas, or something similar that you can eat on your way out the door. This will stop from you skipping breakfast on even...


Mix up your marinade. Perforate the steak with a meat fork or the tip of a sharp knife. Cover the steak with the marinade. Allow the steak to marinate

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Combine the garlic, salt, red wine, balsamic vinegar, soy sauce, and honey in a large mixing bowl. Whisk the ingredients thoroughly until they form a thick liquid.  Mince the garlic cloves by hand with a sharp knife, or use a blender or food processor to grind them into a paste.  If you want to save a little time, throw the liquid ingredients and salt into the blender with the garlic and pulse the mixture until it takes on the desired consistency. Feel free to substitute any of your own favorite marinade recipes. For an average-sized cut of meat, you'll need to make about 1 cup (240 ml). Use the utensil to poke a series of small holes in the thickest part of the meat. Piercing the steak will allow more of the marinade to soak in, flavoring and tenderizing it from the inside out.  This step is especially useful if you don’t have a lot of time to marinate your meat. Poking holes in your steak prior to adding the marinade isn’t strictly necessary. The acidic vinegar will gradually break down the tough meat even if it’s left intact. Place the steak at the bottom of a large mixing bowl or inside a heavy-duty resealable plastic bag. Then, pour in the marinade slowly, making sure it touches every part of the meat. When you’re done, seal the bag or stretch a sheet of plastic wrap over the top of the mixing bowl to cover it. For best results, the steak should be completely submerged. If it's not, try putting it in a slightly smaller container, or throw together enough marinade to make up the difference. in the refrigerator for 4-24 hours. Ideally, it should be left overnight. If that’s not possible, 4-5 hours should be enough time to infuse the meat with mouthwatering flavor, especially if you perforated it. The longer you let it sit, the more flavor it will absorb.  If you’re marinating your meat in a plastic bag, flip the bag over every few hours to ensure that the marinade gets distributed evenly. Avoid letting the steak marinate for more than 24 hours, as this could cause it to become tough or give the outside an...


Mix vinegar and water to absorb odors. Combine one part water to one part live microbial agent in a spray bottle. Spray your entire residence with the formula of your choice. Use the microbial solution to clean drains in your home.

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Combine one cup water and two tablespoons of white vinegar in a spray bottle. Vinegar is a natural home remedy that has been known to deodorize a room. It’s not likely to be a long-term fix, but you can also put bowls of vinegar around your home to absorb odors. You can purchase the microbial agent online or at your local hardware store. Microbial agents have live bacteria that eat odor-causing microorganisms and claim to remove harsh odors from your home. Whether using vinegar or a microbial solution, spray everything including walls, cabinets, the carpet, the ceiling, grease traps, and draperies. Pay especially close attention to areas of built-up grease where the odor tends to permeate.  Before spraying, test for color fastness, or make sure a fabric will retain its color. Spray a small amount of mixture on an inconspicuous area of fabric. Wait a few minutes and blot with a napkin. Note any changes to the fabric, or any color rubbing off onto the napkin.  Avoid spraying around electronics and electrical outlets. Check your filter’s instructions to see if they are washable. They may be able to be washed in the solution while others will need to be washed in soap and water. Still, others may need to be replaced and can be purchased at your local hardware store. Drain vents can often clog, causing odors to continue to saturate your residence. The microbial agents will help to clear the plumbing and eliminate odors. Follow instructions on the bottle’s label regarding how much to pour and how often.


Mix warm water with mild dish detergent. Scrub your cubic zirconia with a soft-bristled toothbrush. Rinse your cubic zirconia completely. Pat dry your cubic zirconia with a soft cloth.

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Abrasive cleaners can damage cubic zirconia. All you need is some mild dish detergent from your kitchen and a bit of warm water. The precise ratio of detergent and water for a routine cleaning does not have to be exact, but strive for about one part detergent to two parts water. You can dunk the jewelry briefly to get it wet. You can also simply apply your water/detergent mixture to your toothbrush. Gently scrub down your cubic zirconia with a soft-bristled toothbrush to remove dirt and debris and achieve a healthy shine. If you don't have a spare toothbrush on hand, cubic zirconia can also be cleaned with a soft cosmetic brush. A brush used for eye shadow, for example, would work well. It's important not to leave any soap residue on cubic zirconia. After washing your cubic zirconia, rinse it under the faucet until the water runs clean. Letting cubic zirconia air dry can cause damage. Use a clean cloth to gently dab the zirconia dry. Keep dabbing until there is no moisture left on the jewelry.


Mix water and acid in 3 or 4: Test the mixture in a small space. Use a sprayer or watering can to distribute the acid. Wait for the acid to react with the floor. Neutralize the surface. Rinse the floor thoroughly.

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1 ratio. Add clean, clear water to a plastic bucket. Very carefully pour your acid in, being sure not to cause any spills or splashes. Don't use a metal container — acid can corrode many metals, leading to the possible destruction of the container.   Always pour acid into water. Never pour water into acid. If acid splashes back into your face, it can lead to disfiguring injuries or even blindness. From this point forward, you'll want to observe basic acid safety measures. Wear long sleeves, gloves, eye protection, and, if necessary, a face mask to protect against any fumes. For more information, see the safety section below. Most 3:1 or 4:1 mixtures of acid will be a suitable strength for etching concrete. However, before you pour your mixture on to the floor, it's a very wise idea to test it on a small, unimportant area of the concrete (like a spot that would normally be covered by furniture or tool boxes) to make sure it works. Pour about 1/2 cup directly on to the concrete. If it's strong enough, it should immediately begin to bubble and react. If you don't immediately see bubbles, your mixture probably isn't strong enough. Consider carefully adding more acid. Rather than pour all of the acid onto one spot of the floor, which can leave some of the acid spent by the time it reaches the far corners of the concrete, use a plastic sprayer or watering can. This ensures a more even application. Immediately after spraying, use a squeegee to manually distribute so that the whole floor receives an even coating. You may also use a floor machine to scrub the floor and distribute the acid. The floor needs to stay wet the entire time you are acid etching. Don't let the acid dry on the floor — if you need to, hose down areas that are drying out. When you're sure that your acid has been evenly applied, simply step away from the floor and wait for it to stop bubbling. Usually, this will take about 2-15 minutes. As the acid reacts with the floor, it will open up small, porous holes in the concrete, making it much more...


Mix water and cayenne pepper into a natural spray repellant. Grow Stuff herbs into sacks to protect your pantry. Blow away outdoor flies with a strong fan. Use a chemical fly spray to deal with serious infestations.

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Flies, along with many other bugs, can't stand the heat and will avoid spices. Add 1 cup (240 mL) of water to a misting bottle, then mix about 1 US tsp, or about 1.80 g, of cayenne pepper into it. Add the water to areas like doorways and window sills to keep your home free of pesky invaders.  You could chop or grind up fresh cayenne or use dried powder to make the repellant. Dried cayenne is stronger and more effective, but it loses potency faster. Spray more of the repellant when you can no longer smell it in the air. Ginger is another strong spice that repels flies. Use it when you don't have any cayenne powder lying around. scented plants like basil near openings to your home. For a natural way to drive away flies that you can also use in your cooking, look no further than scented plants. Herbs like lavender, lemongrass, and mint are only a few of the options available. Set up your new garden near places where flies tend to gather, such as near doors, windows, fruit gardens, and areas with standing water. Also, keep them around areas you go to when you're enjoying the weather.  To plant herbs, use neutral soil or potting soil. You could keep the herbs in small growing boxes, pots, or in the ground. Make sure the soil is well-drained and receives about 6 hours of sunlight each day. These plants are non-toxic, so you don't have to worry about planting them. You could even keep small boxes of herbs on your window sills to deter flies. Purchase some small sachets, or perfume bags, then fill them with your favorite herb. Clove is a good choice, but alternatives like basil and lemongrass work just as well. Then, set the sack in an area you wish to protect, like your snack cabinet. It works best in enclosed areas without a breeze to weaken the scent. Replace the herbs as they start to lose potency. When you no longer smell the herbs, throw them away and refill the bags. That little fly bothering you won't be able to stand the force of your mighty fan. If you're having a party, for instance, position fans around...


Mix water and dish detergent in a microwave-safe measuring cup. Microwave the soapy water. Find a soft-bristled toothbrush. Take the toothbrush out of the water. Scrub the first earbud. Dry the earbud.

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Measure ½ cup (118mL) of water. Add three drops of detergent. As long as your tap water isn't contaminated, you can run the water from your sink. For this step, the temperature of the water doesn't matter. Place the measuring cup in the microwave. Set the timer for one minute. The cup will be hot when you remove it. Make sure you hold it by its handle to avoid getting burned. Place it in the water. Let it sit for 30 seconds. This will allow it to pick up the soapy mixture. Lay it on a clean paper towel. Try to balance it face up. If this isn't possible, hold it steady with your non-dominant hand. Do this after you've disconnected your earbuds. Hold the earbud in your dominant hand. Move it back and forth along the toothbrush bristles. After a few minutes, use the earbud to “poke” the bristles to remove any dirt and wax stuck in the mesh. Keep the brush on the table with the bristles facing up. At the same time, keep the earbud mesh side down. This will allow the water and gunk to flow down and away from the earbuds. Hold a clean dry paper towel in your non-dominant hand. Use your dominant hand to dab the earbud on the towel. Continue to keep the bud mesh side down. The dabbing motion will force any excess water onto the paper towel. When the first earbud is dry, repeat the cleaning and drying process on the other earbud.


Mix water colors or food coloring in various squirt or spray bottles. Place your paper onto a surface you don't mind getting colored. Allow the paper to dry.

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Use squirt bottles to create blotches of color and spray bottles to create larger spatters of color. Make sure you mix the appropriate amount of water with your dyes according to their directions. You might cover a table or counter top with several layers of newspaper or place your paper in a large, shallow tin. You can even complete the activity on the ground outside, weather permitting. It's also a good idea to protect your clothes by wearing a smock, apron or old t-shirt. If you chose to fold the paper, unfold it, then lay the paper down flat on a towel. Let the paper air dry for at least 30 minutes.


Mix with Castile soap. Apply as a bug repellent. Deodorize almost anything. Improve your health.

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You can make a powerful and environmentally friendly cleaning solvent when you mix orange oil with Castile soap. Simply add a teaspoon of orange oil extract to a bottle of Castile soap and you have a great all-purpose cleaner. Because Castile soap is made from plant oils, instead of chemical detergent, it is safe on sensitive skin and biodegradable. Limonene is a natural grease-cutter and solvent. It is particularly effective at cleaning pots, pans, and other kitchen utensils. Insects hate limonene, and a small dab of orange oil can keep them off of you for hours. Simply dab some around your neck, arms and other exposed areas, and you will notice a decrease in bug bites. You can also place a little limonene oil around the campsite to ward off bugs. Avoid having limonene around an open flame. It is extremely flammable. In fact, it is so flammable that orange peels make great kindling. A drop or two of orange oil can easily mask bad smells. Try rubbing a little orange oil inside of a particularly stinky trash can. In fact, a number of commercial deodorizers contain limonene as a cleaning and deodorizing agent. You can make your own deodorizer by combining thirty drops of orange oil with two cups of baking powder. The essential oil found in oranges is thought to help with multiple types of cancer. Doctors have also used limonene to break up gallstones, and there is some evidence that it can lower cholesterol levels. However, orange oil or any supplement containing limonene is no substitute for proper medical treatment. Be sure to consult with your doctor before taking a limonene supplement or ingesting orange oil.


Mix your champagne, sparkling water, gelatin, and sugar. Heat your champagne mixture. Add the remaining ingredients. Blend your mixture. Add your jello to a cupcake tray. Refrigerate your mixture. Dip the cupcakes in chocolate. Finished.

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Add two ounces of your sparkling water and champagne to a saucepan first. Then, empty the gelatin on top of the champagne/water mixture. Let the gelatin sit for two minutes before mixing in the sugar. Place the saucepan on a stove over medium heat. Stir it periodically. Keep heating the mixture until the sugar dissolves. Make sure that the mixture does not boil. Remove the mixture from the heat. Mix in the rest of your sparkling water. Then, add just enough food coloring to turn the mixture pink. Place everything in a blender. Blend the ingredients together until the pink color is consistent throughout. Use a cupcake tray lightly greased with a nonstick spray. Fill each compartment with your gelatin mixture. Place the cupcake tray in the fridge. Let the mixture refrigerate until the jello is solid. This should take about 2 hours. Once the cupcakes are set, remove them from the cupcake tray. Dip the tip of each cupcake in melted chocolate.


Mix your cleaning solution. Soak the shingles with water. Spray your cleaning solution. Rinse off the solution. Reapply the solution.

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While specialized, eco-friendly roof cleaners are available, they are a little more expensive. A home cleaner can be made with a quart (.95 L) of standard laundry bleach and a gallon (3.8 L) of water. Optionally, add ¼ cup (177.5 mL) of a non-ammonia heavy cleaner such as TSP (trisodium phosphate) for extra cleaning power.  Bleach is caustic to the roof and plants. At most, the bleach should be 50% of the solution. Lye products also work, but are caustic to the skin and should only be handled while wearing protective gear. Bring your garden hose or water sprayer up to the roof. Starting from the bottom, carefully wet the shingles. This keeps the solution from drying out immediately after application. When you see runoff, stop. Load the solution into a sprayer. Using slow, even strokes, coat the shingles. Make sure you don’t miss any spots, or else your roof will come out spotted. Leave the solution to soak in for 15-20 minutes. Use a water sprayer to apply enough force to dislodge algae and moss without damaging the shingles. In case of a lightly-stained roof, a garden hose may also be enough. Again, move slowly. Move back and forth in even strokes, making sure you reach all of the cleaner. Power washers should never be used. They will wear away your shingles. For deep stains, you’ll have to put on more solution. Let the roof dry first, then wet the roof and spray on more the same way you did before. Wait no more than 30 minutes and rinse it off again. Light stains left at this point may wash off over time as long as rain and sunlight can reach the area. A broom can also be used to scrub in cleaner. Use a broom of medium-stiff bristles and apply little pressure so you don’t damage the integrity of the shingles.


Mix your dye. Comb your eyebrows. Test the color. Clean your skin as you go. Clean your eyebrows.

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You can buy an eyebrow tinting kit at a beauty store or drug store. Mix the powder and developer provided and stir until it is a creamy paste. Use a spoolie brush to come out your eyebrows before you dye them. This will allow you to see every hair and the entire shape of your eyebrow to make dyeing your eyebrows easier. Before you start, test the eyebrow color on a small, inconspicuous area to make sure you don’t have an allergic reaction to the dye. The back of your neck or behind your ear both work well. As you wait between steps, clean the skin around your eyebrows with a pointed Q-tip and color remover or warm water. If you see any staining, use facial tonic to help remove the spots. When your eyebrows are the color you want, use a dark towel and warm water to remove the excess color. If you see any stains on your skin that you did not notice before, remove the spots with a facial tonic.


Mix your essential oil. Run your bathwater and add your essential oil. Set a comfortable and relaxing mood. Take your bath.

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Choose an essential oil that will help you relax and mix it with a carrier oil. The best mixture is about 7-12 drops of essential oil to each fluid ounce of carrier oil, depending on how strong you want the aroma. Fill your bathtub with the water and your essential oil. As the water runs, add the essential oil to get the best distribution.  Add your essential oil to the running water to distribute it through the bathwater. Make sure that the water isn’t too hot so that you don’t burn your skin. Use a thermometer to check for optimal water temperatures for anyone. The optimal temperature for any person for a bath is between 37 and 39 degrees Celsius. In order to relax and induce sleep, make your bathroom as comfortable and relaxing as possible. Consider using music, bath props, and candles.  Aromatherapy candles and scent lamps are a great way to reinforce the properties of your essential oil bath. In addition, their soft light will help to further relax you. Both are widely available at major retailers and online. Dim the lights in the bathroom, but don’t turn them off completely unless you’re using candles. Soft music can help set the mood for you to relax and reinvigorate yourself. Enjoy your aromatherapy bath! Soaking for just the right amount of time will ensure that you get the most benefits from the essential oil to help you sleep.  Soak for about 15-20 minutes to get the most benefits. Staying in longer can dry out or damage your skin.  Consider using bath props, such as a pillow or rose petals, to help you relax further. A warm washcloth over your eyes will also help you enjoy your bath. Just make sure to warm it in water under the faucet so that you don’t get any essential oil in your eyes. Don’t drink any of the bathwater or get it in your eyes. Wrap yourself in a towel to keep yourself warm and seal in moisture until you can apply moisturizer to your skin.