Cut out a piece of sheet metal using a pair of tin snips. Print out the design you want to use with a toner-based laser printer. Sand the surface of the sheet metal with 600-grit sandpaper. Cut out your design so it fits over the metal sheet. Brush a thin layer of acrylic polyurethane over the surface of the metal. Press your design face down onto the wet piece of sheet metal. Leave your design on the sheet metal for 1 hour. Rub the back of your design with a water-soaked paper towel.

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Any kind of sheet metal will work, including aluminum, brass, and copper. Cut the sheet metal so it’s the same size as you want the print to be. Use measuring tape and a straightedge to measure and mark the sheet metal. Then, cut along the lines you marked with the tin snips. You can use a color or black and white design. Print your design so it’s the size you want it to be on the metal sheet. Make sure it’s not bigger than the metal sheet or it won’t fit. Sanding the surface of the sheet metal will remove its protective coating so the ink in your image is able to adhere to it. Use a sanding block or random orbital spinner so you don’t create scratches in the metal with the sandpaper.  Go over the sheet metal with sandpaper several times to fully remove the top coat. Do your sanding outside if possible so you make less of a mess. When you lay your cut-out design over the metal sheet, there shouldn’t be any paper hanging over the edges of the metal. If there is, cut off the excess with scissors. Acrylic polyurethane will help the ink from your design adhere to the sheet metal. Use a small paintbrush to apply the acrylic polyurethane over the side of the metal you want to transfer your design onto. You can find acrylic polyurethane online or at your local hardware store. Lay your design down on the metal slowly so you don’t get any air bubbles. Work from the center of the design out to the edges. You can also use a rolling pin to press your design onto the sheet metal. After an hour, the acrylic polyurethane should be dry. If it still feels wet, leave your design on for another hour. Rub the paper with short, gentle strokes. As you rub with the soaked paper towel, you should notice the paper your design was printed on starting to peel away, revealing your design on the sheet metal beneath it. Continue rubbing until all of the paper is gone and you’re just left with your design printed on the sheet metal. If the paper isn't coming off, try rubbing harder with the paper towel.


Cut out all of the paper pattern pieces. Lay out your fabric as instructed by the pattern. Pin the paper pattern pieces onto the fabric. Cut the fabric around the edges of the paper pattern pieces.

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Cut along the lines for the size cloak you want to make. If you are using a 1-size-fits-all pattern, then there will only be 1 set of lines to cut along. However, some patterns may include different length options, so make sure that you follow the instructions for the length you want. Make sure to use a pair of sharp scissors to cut out the paper pattern pieces. Usually, you will be instructed to fold the fabric in half so that you can cut 2 pattern pieces out at once, or so you can cut out 1 larger piece along the fold. Follow your pattern’s instructions for how to lay out your fabric. Make sure that the fabric is flat with no bumps in it. If there are any wrinkles in your fabric when you lay it out, you may want to iron it before you start pinning and cutting. Place the paper pattern pieces on the fabric as indicated by your pattern’s instructions. Some pieces can go anywhere on the fabric, while others will need to go along the fold. This will be indicated on the paper pattern pieces with arrows and text. However, you should also check your pattern’s instructions to be sure. If you are using satin or silk fabric, use ballpoint pins or paper weights to keep the pattern pieces in place. Regular pins may damage the fabric. Use a sharp pair of scissors to cut the fabric along the edges of the pattern pieces. Follow the edges of the pattern pieces closely to ensure that you get the proper shape and size. Try to avoid making any jagged cuts in the fabric as well. Make sure to cut out any notches that are printed on the pattern. These are important for lining up your fabric pieces to sew them together.


Cut out an outline of the mirror with a piece of paper. Mark the hole locations using your paper as a guide. Push the picture hooks into the wall right-side up. Hang the mirror onto the picture hooks.

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Place a piece of light paper over the back of your mirror. Now, use a pair of scissors to cut around its perimeter and create an outline of the mirror from your paper.  Try to cut the paper as close to the size of your mirror as possible.  Purchase paper from a big-box store or online supplier. Start by taping the paper to the wall in the location you want your mirror to be. Once it's in the right position, mark off spots for the holes by pressing your pencil through the paper.  Always put the holes on the top edge of the mirror an equal distance from the edges. For example, if your mirror is 10 inches (25 cm) long from left to right, position a hook 1 to 2 inches (2.5 to 5.1 cm) from the left side and 1 to 2 inches (2.5 to 5.1 cm) from the right side. You can also try positioning just 1 hook in the middle. Take care to get your paper aligned exactly where you want it before marking the holes off. In general, only 2 small holes are necessary. Take each hook and push the end without a hook slightly into the wall. Next, twist each piece so that the small hook is at the top of the curve and facing upward. Once they're facing the right direction, push the hooks completely into the wall until only the hooks are visible.  Head to the picture hanger section of the local home hardware store and purchase steel hooks for a mirror with the given weight. Example products include Monkey Hook, Hercules Hook, or Super Hook. Hooks work best on drywall. However, they also work on plaster, but they will be tougher to get into the wall. Most hooks are about 1 inch (2.5 cm) in length. Make sure that only the hook is exposed from the wall. Align the back of the mirror's frame onto the hooks and lift it over them. Adjust the mirror as necessary until it's straight and make sure it's secure.  If you find that your mirror isn't straight, reinstall any hooks as necessary. If your mirror doesn't have a frame, try using hanging strips instead.


Cut out coupons for the things you usually buy at the store, and not for the things you do not need. Double up on coupons. Write a grocery list, so you do not forget anything and it helps you stay on target and not get sidetracked. Buy non-name brand items or store brand items. When on the highway use cruise control. Limit the amount of driving. Combine trips, you could do several short trips in one longer trip. Stop wasting your money on lottery tickets. Do not dine out. Don’t buy alcohol. Use coupons. Know about breaks for kids. Order takeout. Instead of entrees, buy appetizers. Turn off the lights when you are not in the room. Keep your car well maintained. Pay with cash. Buy a fuel-efficient car. Water  Install aerating, low- flow faucets and shower heads. Take a shower, instead of taking a bath.

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You could use a store coupon and manufacturers coupon together.  These items are usually the same quality as top brand names. You can save an average on thirty percent. You save fourteen percent on gas with an average saving of seven percent. This would come out to about twenty cents discount on each gallon. You could carpool or catch a bus. For example, designate Thursday for errand day. Get everything done that day, than you will not have to make wasted trips continuously throughout the week. Lottery is just a tax on the poor and on people who cannot do math. If everyone decided to save their two dollars ( sometimes a lot more than this amount is spent) every week, they would be saving one hundred and four dollars per year and one thousand and forty over ten years. A family of four eating at a fast food restaurant would cost somewhere around twenty-five dollars. If you take two trips per week, it would total to fifty dollars. Over the course of the year, you would spend about two thousand six hundred dollars. If you were to dine out at let’s say Applebee’s it would cost you around forty dollars, overall the course of the year it would be four thousand dollars. Instead, prepare meals at home to save money. You could save twenty percent on your bill. Many restaurants offer coupons. Kids eat free on some nights at certain restaurants.  Check with the restaurant before traveling, to ensure this is part of their policy. You can drink pop at home and you don’t have to leave a tip. Meals have become so super-sized that one meal can feed at least two or three people. Being conservative with the thermostat and air-drying clothes and dishes. Instead of regular lights, put in compact fluorescent bulbs. A well-tuned engine burns less gas. Get all the junk out of the trunk. For every two hundred and fifty pounds your engine hauls, the car loses about one mile per gallon. Sometimes the store may charge you more money, if you use a credit card.  Check the specific store before your visit, to ensure whether they charge or...


Cut out letters from magazines to glue your message in collage format. Add personal stories and details to make the card more intimate.

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Different textures and fonts can add a cool element to your card. Simply brainstorm what you want to say, in this case “Happy Birthday,” and cut out the needed letters from a magazine. Look for letters that are big enough to read easily and that come in colors you like. Then, glue them onto the card using a glue stick. Depending on the occasion, it can be a great time to get a little sentimental. If it's a friends birthday, write out reasons you love having them as a friend. If it's Mother's Day, try writing out reasons you're grateful for your mom.  If you haven't seen this person in a while, let them know you're thinking of them in your everyday life or tell a story that relates to them. While the front typically contains some kind of generic greeting, the inside of the card is the perfect place to say something meaningful to your friend!


Cut out the fabric. Mark the stitching lines on the wrong side (the side you won't see in the finished product). Repeat Steps 1 and 2 for your lining cloth. Using a sewing machine, sew side seams right sides together (RST), vest to vest, lining to lining. Sew the vest and lining fabrics together RST, leaving the shoulder seams open. Turn the fabric inside-out by pulling it through one of the shoulder seams. Pin and sew shoulder seams. Add a row of topstitch 1/8 inch all the way along the edge (optional).

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On a large working surface, lay the fabric out. Place the cutout patterns on top, pinning them together to avoid slippage. Use a pen to trace the outline onto the fabric. Remove the pattern pieces and use a pen to mark a dotted line around the fabric about 1/2 inch from the edge (your seam allowance). You'll follow this line when you sew up the vest. When you've finished this, check that the lining pieces line up with the vest pieces. At this point, you are not sewing the lining to the vest, but rather working on the two parts separately.  Right sides together (RST) means that the insides of your seam – the parts touching each other  – are the right sides of the cloth (the part with the pattern and/or the one that will be seen in the finished product), while the wrong sides are showing outside.  At this point, it may be helpful to press the seams flat with an iron if your fabric allows. Line up the vest and lining pieces, making sure the side seams and shoulder openings match up. Pin them together and sew along all sides except the shoulder seams (the part at the top between the neck and shoulder openings). At this point, the right side of the fabric should be visible for both liner and vest. First fold the top 1/2 inch of the back shoulder piece under, then tuck the front piece in. Place a pin at either end of the shoulder seam and sew together on the back piece, about 1/8 inch from the edge. Repeat for the other shoulder seam. A topstitch is a stitch visible from the fabric's right side. While for some vests this may not be desirable, it adds a crisp finish to more tailored pieces. You can make topstitch with your sewing machine.  For a subtle topstitch, use a regular or lightweight thread that is a similar shade as the fabric. For more contrast, choose a heavier thread and/or a contrasting color. Press the vest before adding topstitch for better accuracy.


Cut out the sections for the sofa slipcover. Pin the sections of the slipcover together. Sew the arm fronts to the armrest sections. Sew the body of the slipcover. Return the body and sides to the sofa and re-join. Sew the side sections to the body. Check the slipcover's fit. Trace a hemline along the bottom of the slipcover. Pin the hem. Iron the hem. Hem the ends for a finished look. Try the slipcover on for size.

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Place large sections of the slipcover fabric on a flat surface, then cover with each of the pattern sections. Mark the dimensions on the fabric with the chalk and cut out each section, allowing about 1 inch (2.5 cm) seam allowance for hemming.  Seam allowance is a bit of extra fabric you leave so that you can sew the pieces of fabric together. If your arm fronts are asymmetrical, be sure to flip the pattern over before tracing the second one. Lay the pieces of the fabric on the sofa, wrong-side out (i.e., pattern or colored side facing in to sofa). Use straight pins to assemble the sections of the cover, taking care to affix the pins just on the inside of the chalk lines. This will create the general shape for the slipcover. Remove these sections from the sofa (you'll need to unpin them from the other sections, but don't touch the pins connecting the arm fronts). Use a sewing machine to stitch the sections together, using the chalk line as the "road" for the stitching.  Remember to place the fabric into the sewing machine wrong-side up, so that your seams end up smooth on the right side. Remove the pins once you've sewn the pieces together. Remove the other two pieces (the back and seating area) from the sofa, taking care not to lose the pins. Use a sewing machine to join these two pieces together. Remove the pins once you're done. Make sure the cover fits snugly and falls evenly. Add pins to join the sides and body once again. Use the pins and chalk lines to guide you. Remove the pins from the seams as you go. Place the cover back on the sofa, wrong-side out. Make sure the seams are straight and the cover fits smoothly across the surfaces. If there are any spots that need fixing, now is the time. Remove problem seams with a seam ripper and rework them so that they are straight. Remove the slipcover from the sofa and spread it out on a large work surface. Use chalk to trace a hemline along the bottom, about 1/2-1 inch (1.25-2.5 cm) from the edge. Use a tape measure to make sure your line is straight. Fold...


Cut out triangles from the ends of the “tails” for an added flourish.

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Instead of leaving the ends of your burlap as straight edges, cut out a triangle shape from each end for a rustic and authentic feel. It's okay if the triangles don't match exactly, but try to keep them about the same general size.


Cut out two 3 1\2-foot by 2-foot pieces of cardboard. Fold lengthwise every 6 inches (15.2 cm). Paint the "bricks" on. Cut two long pieces from your remaining cardboard. Paint the false mantle and the base the desired colors. Attach the columns to the base and mantle using glue or tape. Cut a fifth piece of cardboard serve as the back of the fireplace. Add “fire” to your fireplace.

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When you’re done, orient them so that they’re taller than they are wide. Since your cardboard is 2 feet (0.6 m) wide, you should be able to make four equal folds. When you’re done, you’ll have a square “column.” Repeat with the second piece of cardboard. This can be done with a stencil or you can paint the gray grout lines and add in red bricks later on. This will look rough, but real bricks don't look perfect anyway. These will become your base and mantle, so size them accordingly. You may want to use some Styrofoam to give the mantle and base some thickness; if this is the case, paint these the same color. Aileen's Craft Glue is a great glue for this purpose. Take care that the tape and glue are only on the back side of the piece and do not show from the front. Paint black/gray bricks on this one to make it look as if it has been charred/smoked. A sponge is a great tool for the grungy look. Place an electric light source (like an electric candle or extension cord with a night light port) inside the cavity of the fireplace. You can also place small logs over the electric candles so only their flames can be seen. Any logs obtained from the woods look great, and work well to add to a realistic feel. (Store bought formed fireplace logs are not suggested as they look fake and tend to be made to be MORE flammable.) Of course, you can always paint the flames in as well.


Cut out words that are unnecessary for the story. Give your story to other people to read and critique. Make changes until you’re happy with your piece.

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Read through your work and make note of any sentences you can write with fewer words. Get rid of common filler words, such as “very,” “quite,” and “actually.” Make sure each word you choose for your story is intentional and has a purpose. As you make edits, read through your story again to make sure it still makes sense.  Get rid of any information that’s repeated unless you need it to add emphasis. Use a thesaurus to find words that are stronger and less common. Choose a few people you trust to read through your flash fiction. Tell them exactly what sort of feedback you’re looking for, such as if the story is clear or if it’s interesting. Listen to their feedback when you’re finished and take notes so you know what needs to change in your next revision.  Be prepared to answer questions about your story in case your reader is confused. Talk to a writing professor or teacher to see if you can to see if there’s anything they would edit. Continue rewriting and editing your flash fiction until it uses the least number of words. Keep reading your story and asking for feedback after each edit so you know what to work on next if you need to. Don’t become too much of a perfectionist or else you’ll always find some flaw in your story.


Cut out your plastic cushion. Strengthen the plastic. Attach the smaller circle to the larger one. Cut holes in the plastic.

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Cut the plastic sheeting in a circle, about 1' wider than the main circle. Wrap the excess plastic over the edge of the circle and staple it down using a staple gun, about every 4”.  If you want, use duct tape to tape down the extra plastic and seal any gaps at the edge. The side covered in plastic is the underside of the hovercraft. Turn the board over so that the plastic side is facing up. Take duct tape and use it to completely cover the roughly 1" sq area at the center of the circle. It should be at least a little larger than the small circle you cut out in step 2 of the previous section. For example, if you just use a 6” diameter circle, reinforce a 1” sq. area of plastic. Use wood screws to attach the smaller circle to the larger circle, at the exact center on the underside of the hovercraft. These screws should be no longer than the depth of both circles. Use roughly 5 screws to get a tight fit. At least 2" from the edge of the smaller circle but still in the reinforced area, cut 6 holes in the plastic. This will let the air escape, creating the cushion on which the hovercraft floats. These holes should be ~1” wide.


Cut petals out of construction paper. Find the perfect "stem. Finished.

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Pick a piece of construction paper that's nice and sturdy and a bright and happy color, like yellow. Use scissors to cut at least six petals that are at least four inches long. If you like, you can lightly draw the petal shape with a pencil and then cut around the inside of the shape to avoid pencil marks. You can also use one of the petals as a template to cut the rest of the petals, or create six slightly unique shapes -- after all, the petals on a real flower aren't the exact same length, either.  If you want to give a little extra texture to the petals, you can roll them around a pencil to make them curl upwards. You can also consider using tissue paper for the petals, or using a mix of tissue paper and actual petals. If you'd like to create less of a 3-D effect, then you can just cut one flower shape with all of the six petals connected at the center. " Find a thin stick in your backyard, use a wooden chopstick, buy a "stem" from a craft store, or take an ordinary straw and paint it brown. The stem should be proportional to the flower, so hold them up together to make sure the stem isn't too long or too short. Using a real stick may be the most authentic move, but keep in mind that it won't be as clean as something you can find at home, and that it may be harder to attach it to leaves or petals.


Cut slices or cubes of hard cheeses with a cleaver.

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A cleaver is a wide blade, sharp-edged tool used to make decisive cuts. It is wide enough to slice through an entire block of cheese in 1 motion. Simply put your cleaver on your block of cheese, and press downward in a single motion. To make cubes, slice your cheese and then make additional chops to create square shapes. Use a cleaver to section off Swiss and cheddar cheeses, for example.


Cut small pieces of glass with nippers. Choose a glass scoring tool to make straight cuts on thin tiles. Plan and mark your desired cut line with a straight edge. Score the tile. Break the tile along the score line.

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Nippers, also known as “tile nibblers,” are essential for cutting small format tiles. Nippers look a lot like regular pliers, except they have extremely sharp tips. The most effective nippers for cutting glass tiles have tiny carbide wheels attached to the ends. These wheels make it possible for you to apply the necessary force required to make a cut without damaging the glass. Nippers aren't accurate to use in highly visible areas, so only use them to help the tile fit around pipes and edges along walls and corners that will eventually be grouted.  You can also use nippers to perform other detail work like trimming flares, cutting around pipes and breaking off pieces of scored tile.  An example of small format tiles are 4mm mosaic tiles. If you need to make larger, straight edge-to-edge cuts on smooth standard thickness (4mm) tile, use a glass scoring tool and a straight edge. Scoring means to minutely cut the glass to encourage a clean break. Most scoring tools feature a carbide or diamond cutting wheel to scratch the glass. The scoring tool itself does not cut the glass into pieces. It creates a break line, and then the cutter applies pressure by hand to snap the tile along the line. To make a successful cut, measurements and cut lines must be very accurate. Use the straight edge to mark an accurate cut line with a non-permanent marker. Marking a cut line will also help you make one continuous, straight cut with the scoring tool, which is ideal. The score needs to run from one side of the tile to the other, so make sure your cut lines are drawn all the way to the edges of the tile. After you mark your cut line, use the scoring tool to scratch that line into the surface of the glass. Place the straight edge next to the line and score along it to ensure accuracy. Tilt the scoring tool at an angle and press down firmly – this will “score” the tile. Be sure to press down hard enough to scratch a visible line into the glass. Avoid pushing down too hard, however, because this can damage the glass.  If you hear a...


Cut small problem roots.

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Although labor-intensive, this directly addresses the issue with no risk to nearby plants. Dig out the soil around and under the root first, then cut with a root saw or loppers. Cutting roots aggressively can put the tree in a long decline, potentially killing it over many years. Follow these rules of thumb to prevent this:  Multiply the diameter of the tree by eight. That's the minimum distance from the trunk you can cut with low risk of serious harm.  Cut roots on one side of the tree only, especially if you're risking a cut closer than the minimum distance.


Cut some fabric into 6 in (15 cm) squares. Toss the wet sheets into the dryer along with the rest of your laundry.

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Any sort of cotton fabric would work here, including quilter's cotton, old T-shirts, flannel, or even towels. You can cut however many squares you want, but 12 squares would be enough. Do not dry the sheets out first. Simply toss them into the dryer, then add the rest of your laundry. Start a dryer cycle like you normally would. After the cycle ends, take the used sheets out and place them back into the vinegar solution with the rest of the dryer sheets. They will absorb the vinegar and become as good as new!


Cut sugars and unhealthy fats from your diet. Eat vegetables and other foods high in fiber. Increase your consumption of foods rich in antioxidants.

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Your body has a lot of work ahead of it, as it processes narcotics and removes toxins from your system. Sugar and unhealthy fats—like trans fats and saturated fats—are also difficult to process and break down. If you eat a diet high in sugar and bad fats, your body will take a relatively long time to flush out detectable signs of drugs.  Large amounts of sugars and unhealthy fats are found in things like soda, candy, processed foods, and junk foods. Processed foods are also high in sodium, which will lead to water retention. Water retention will slow down the rate at which you pass drugs out of your body. Filling your body with healthy vegetables and natural, whole foods will restore your depleted supplies of vitamins and minerals. As your body becomes healthier, it will be better suited to process and remove drug residue. In the same way, fiber-rich foods will accelerate your body’s metabolism and the removal of drugs.  While this isn’t the best route to take for passing a urine test (focus instead on drinking water or detox drinks), it’ll help your body remove drug residue and become healthier over a period of months. Other foods high in fiber include oatmeal, lentils, black and lima beans, broccoli, and most grains. Antioxidants will improve the overall health of your body and make it better able to flush out and process toxins and chemical remnants from drugs. Foods that contain large amounts of antioxidants include:  Berries, including blueberries, strawberries, and raspberries. Leafy green vegetables, including kale, wheatgrass, and romaine lettuce.


Cut the 5 lbs (2.2kg) of pork shoulder into small pieces. Place the ground meat in a large bowl. Add your spices to the meat. Put on plastic gloves. Put plastic wrap over the top of the bowl.

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Grind the pork (and beef) together using a meat grinder or a meat grinder attachment on your stand mixer. Add the beef, if you are doing a mixed meat sausage. You will need to decide if you want a sweet or hot Italian sausage.  If you want to make a traditional hot Italian sausage then add 2 tsp. (4g) of crushed fennel seed, 1 tbsp. (18g) salt, 1 tbsp. (6.9g) of black pepper, 2 tbsp. (10.8g) of hot pepper flakes and/or cayenne pepper, 1 tbsp. (1.9g) of parsley leaves and 2 to 3 tbsp. (13.8 to 20.7g) of paprika. If you want to make a sweet Italian sausage, then do not add hot pepper flakes, cayenne pepper or the whole measure of black pepper. Add the full 3 tbsp. (20.7g) of paprika. Knead the spices into the meat until it is well combined. Refrigerate for at least 1 hour.


Cut the bacon strips in half. Wrap the bacon around the scallop. Secure the bacon with a toothpick.

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Lie the bacon strips on a cutting board.  Using a sharp kitchen knife, cut the strips in half so that the strips are half their original length.  This way the bacon will wrap around the scallop more evenly with less overlap. Place one end of the strip of bacon on the side of the scallop.  Wrap the bacon all the way around the side of the scallop until the ends of the strip of bacon overlap. For crispier bacon, partially cook the bacon before wrapping the scallops.  Heat the oven to 350 degrees.  Cover a baking sheet in parchment paper and lay the strips of bacon out on the paper.  Cook the bacon for 12-15 minutes until it starts to become golden brown.  Don't cook it so long that it begins to get crisp and lose its flexibility. Thread a toothpick into the outer, loose end of the bacon strip.  Push it into the scallop, then thread the toothpick back out through the overlapped end of the strip of bacon.  This will keep the bacon wrapped around the scallop and secured to it so it won’t come apart or slip off. You can also cook up to 5 scallops on one skewer.  In this case, use the skewer to secure the bacon to the scallops by pushing the point through the overlapped bacon, into the scallop and out through the other side of the wrapped scallop.  Push the scallop down from the pointed end toward the handle of the skewer and repeat the process, stacking the scallops until the skewer is full.


Cut the bamboo stalk to ground level. Dig around the bamboo and sever the rhizomes. Remove any existing rhizomes leading from the stalks. Mow over emerging bamboo stalks.

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Use a pruner or saw to cut the bamboo down to ground level. Cutting down the main stalks of the bamboo will weaken it, but won't kill it completely. Dig a hole around the stalks of bamboo and sever the underground roots or rhizomes from the main stalk with a pointed shovel. The rhizomes will look like the main bamboo stalk, but will be growing underground. Severing and removing these rhizomes will prevent the bamboo from spreading underground. If you want to completely eradicate the bamboo, you'll have to follow the length of the rhizomes underground and remove them completely. This will stem new bamboo growth.  Clumping bamboo's roots are clumped closely together, which make them easier to remove. Running bamboo will grow underground and can spread at a much quicker rate. Bamboo can be mowed occasionally without killing it, but constant mowing over a long period of time will weaken it enough to prevent future growth. Continue to mow over new growth until the bamboo stops growing. If new stalks come out of the ground, it means that you haven't fully removed the rhizomes.


Cut the base of the microgreens with kitchen scissors. Wash the microgreens. Add the microgreens to your sandwiches or burgers. Put some microgreens in your salad. Throw some microgreens inside your favorite omelette. Store the remaining microgreens in a glass of water.

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You know they are ready to harvest when they are one to three inches in height. At harvest time, cut the base of the microgreens, just above the soil. Since they are tiny and grow close together, you should be able to cut a whole bunch at once. One or two clippings should be enough for a salad or sandwich. It will take anywhere from two to four weeks for your microgreens to mature. You can wash your microgreens under tap water. Dry them in a salad spinner or with a clean towel. A handful of microgreens such as spring onion or radish microgreens tastes great on a burger. Once you have all of your usual ingredients on the burger or sandwich, simply throw on a handful of microgreens.  For instance, salmon burgers taste great with microgreens. You could also throw some microgreens on your tacos. The next time you are making a green salad, throw some microgreens on top for some extra flavor. Swiss chard, beet and radish microgreens are among the most flavorful in salads. For instance, you could make a rainbow beet and pistachio salad with microgreens. If you are making a spinach omelette, for instance, you could add the microgreens at the same time as the spinach. If you are making an egg white omelette with avocado and goat cheese, microgreens are a wonderful addition. If you have any remaining microgreens after your harvest, you can put them in a glass of water in the fridge. Place a quarter inch of water in a cup and then add your leftover greens. They will stay fresh a little longer if you store them in a cup of water. The next time you are craving greens, grab your leftovers instead of harvesting more microgreens.  You should not fully submerge the microgreens in the water. Rather, you just want the roots and the bottom of the stems to be submerged in the water. Monitor your greens closely for any sign of decay or rot. Throw out any greens that are showing these signs.


Cut the blind Hang the blind on the brackets. Attach the chain to the wall.

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to fit the space. If you blind is too large for the window, you will need to cut it to fit the space. Remove the blind from the roller. Measure the amount of blind that you need to remove. Draw a line all the way up the blind’s fabric with a pencil. Cut vertically up the fabric. Reattach the fabric to the roller.  Measure the space one more time to verify the measurements before making any cuts to the blind. When securing the fabric back on the roller, it is important to make sure that the fabric is secured perfectly horizontally. If not, the fabric will not roll correctly on the roller. Wedge the blind into the brackets that you have already secured. Make sure that you are following the instructions that are provided with your roller blind to ensure proper installation. Secure the chain to the wall with the screws provided. Use a hand drill for best results. Some chains hang loosely beside of the blind. If this is the case, do not worry about securing the chain.


Cut the body blank. Mark the position of all the body hardware. Route the body. Drill holes for the electronics. Paint or finish the body. Cut the neck, if needed. Bolt or laminate the neck to the body. Attach the bridge to the body.

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Lay the cut-out of your guitar body design on the wood you selected, and trace the design onto it. Use a jigsaw (or another saw) to cut through the wood, following the outline you drew. Sand the sides of the body blank after cutting it out. If you would like to round off the top and bottom edges of the guitar, use a sander for that as well. Draw a line down the center of the body blank for reference. Then, draw marks on the body blank to identify where you want hardware like volume controls and the pickups to go.  You can position things like volume and tone controls, the pickup selector, and the plug input more or less wherever you like. Follow the design of an existing guitar, or choose what feels comfortable to you. Pickups should sit under the strings, centered with the fretboard. Mark the position of the pickups by referencing the center line you drew. The bridge needs to be positioned so that the distance between it and the nut on the neck correspond to the scale length of the neck, which varies somewhat depending on the guitar. If you purchased a pre-manufactured neck, use its scale length to position the bridge accordingly. Otherwise, most guitars have scale lengths ranging from 24-26 inches. You’ll need to make a cavity (a hole that goes partly through the body of the guitar) in the back of the guitar to fit the electronics for the volume, tone, pickup selection controls. You will cover it later with a bit of material (usually hard plastic). You’ll also need one cavity in the front of the guitar for each of its pickups. Rout the pickup cavity (or cavities) to the depth recommended by the manufacturer. You will also want to rout a cavity where the neck will attach to the body that is wide enough and deep enough to secure the parts together. Use the marks you made earlier as a guide. The number and position of the holes you’ll need will depend on the exact hardware you’re using. Generally, however, you will need holes:  For the bridge hardware For the volume, tone, and pickup selector controls To allow...


Cut the bottoms off five or six plastic cups about two inches (5 cm) high. Paint a numerical value above the cup.

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Staple or nail the bottoms to the board in whatever arrangement you want.  It is recommended to put one in each corner and one in the middle. Paint a "5" for each corner cup and a "10" for the middle cup.


Cut the butter into chunks. Cover the dish of butter with a paper towel. Heat the butter for ten seconds on low or defrost. Stir and check progress. Repeat the process until the butter is mostly melted. Stir to melt remaining pieces.

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The microwave will heat the butter from the outside in, so chop the butter into several pieces to increase the surface area that can be heated. This will reduce uneven heating, although you still shouldn't expect perfectly even heating in a microwave. Place the butter into a microwave-safe dish, then cover with a paper towel. Butter may splatter during the rapid melting a microwave causes. The paper towel should protect the microwave's interior from these splashes. Microwave ovens are much faster at melting butter than the stovetop, but also much more likely to cause burning, separation, or other problems. Start out cautiously by setting the microwave to "low" or "defrost" if possible, then microwave your butter for ten seconds. The butter has most likely not melted by now, but because butter melts at a relatively low temperature, each ten second interval can have a dramatic effect. Stir to evenly distribute the heat and see if there are any chunks.  Note: remember to remove silverware from the bowl before returning it to the microwave. Replace the paper towel and zap the butter for another ten seconds, or five seconds if the butter is nearly done. Keep checking on progress until there are only tiny chunks remaining. Remove the dish carefully from the microwave, as it may be hot. The tiny pieces remaining can be melted with the residual heat. Stir the butter until the entire dish is golden and liquid. Butter with greasy droplets or white residue on the surface has been microwaved too long. It can still be used for sautéing  or adding flavor to savory dishes, but may negatively affect the texture of baked goods.


Cut the butter into pieces. Let the milk and butter come to room temperature. Attach a dough hook to your mixer. Combine the milk and yeast. Add the eggs, sugar, salt, and flour. Add the butter. Refrigerate the dough.

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You will need to separate the butter into about 7 or 8 equally sized pieces. An easy way to do this is to utilize the printed measurements on the butter wrapper. For example, you can cut the butter into 7 equal pieces of 1 tablespoon each by cutting along the tablespoon measurements on the stick of butter. You will be using both milk and butter to make your dough. It is important that both the milk and butter are at room temperature to ensure proper mixing of the ingredients. Leave the following ingredients on your kitchen counter for 30 minutes to bring them to room temperature:  2/3 cup (160 mL) whole milk 7 tablespoons unsalted butter In order to make chocolate filled donuts, you will need an electric stand mixer or an electric hand mixer. If using a stand mixer, it needs to be fitted with a dough hook attachment. This will ensure that your dough is properly mixed. In the bowl of your electric stand mixer or in a large stainless steel bowl, combine the milk and yeast. Stir the two together with a spoon, and let stand until the yeast is completely dissolved. This should take about 1 minute. You will stir together:  2/3 cup (160 mL) whole milk 2 ½ teaspoons active dry yeast Once the yeast has dissolved completely in the milk, it is time to add and mix additional ingredients. Place the flour, sugar, salt, and eggs in the bowl of your electric stand mixer or, if using a hand mixer, in a large stainless steel bowl. Mix on low speed for about 3 minutes. In addition to the milk and dissolved yeast, you will be mixing:  3 ½ cups (420 grams) all purpose flour 1/3 cup (65 grams) granulated sugar 2 teaspoons kosher salt 3 eggs You will next add the butter, two pieces at a time. Add two pieces and mix on low speed until the two pieces of butter are completely incorporated into the dough. Keep adding the butter two pieces at a time, making sure it is fully incorporated before you add the next pieces. It should take a total of 5-6 minutes to incorporate all 7 tablespoons of butter. Once you have incorporated the butter,...


Cut the cardboard. Mark the cardboard. Fold the cardboard. Slide the metal shaft through the support frame.

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Cardboard will serve as the frame and support for your simple generator. Use a ruler to measure a cardboard strip that is 8 centimetres (3.1 in) by 30.4 centimetres (12.0 in). Cut this strip out with scissors or a utility knife. This single piece will be folded to form the frame. Use a ruler to measure along the length of the cardboard. Make your first mark at 8 centimetres (3.1 in). Your second mark should be at 11.5 centimetres (4.5 in), and your third mark should be at 19.5 centimetres (7.7 in). The final mark will be at 22.7 centimetres (8.9 in). This creates segments of 8 centimetres (3.1 in), 3.5 centimetres (1.4 in), 8 centimetres (3.1 in), 3.2 centimetres (1.3 in), and 7.7 centimetres (3.0 in). Do not cut these segments. Fold the cardboard along each mark. This will make your flat piece of cardboard into a rectangular frame. This frame will house the components of your electric motor. Push a nail through the center of the cardboard frame. Make sure you go through all three pieces of cardboard that are folded into the center. This will create the hole for your shaft. You can now insert a metal shaft, or use the nail as your shaft. The metal shaft does not have to be anything in particular. Any piece of metal that will fit through the hole and come all the way out the other side of the frame is acceptable. The nail you use to make the hole will work perfectly.


Cut the carrots into manageable pieces.

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Even if you have a high-quality blender or food processor, you don’t want to risk damaging your equipment by throwing four whole carrots in there. Cut your carrots into manageable chunks before breaking them down into a juice. Any food processor or blender should work fine with 1 to 2 inch chunks of carrot.


Cut the cheese into pieces. Wrap the cheese with the prosciutto. Stuff the wrapped cheese in the peppers. Marinate the peppers in olive oil overnight. Bring the peppers to room temperature and transfer them to a platter.

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Take ¼ pound (113 g) of extra sharp auricchio provolone cheese and use a sharp knife to cut it into small pieces. You want the pieces to be small enough to fit inside the peppers so aim for 1-inch cubes. If you prefer, you can substitute mozzarella for the auricchio provolone. After you've cut the cheese into pieces, cut 5 slices of thin prosciutto in half. Next, place several cubes of the cheese in the center of each piece of prosciutto and wrap the ham around the cheese in a bundle. Use a knife to cut the stems off 10 spicy cherry peppers and scrape out the seeds to create a well. Place one of the prosciutto and provolone bundles in each pepper to fill it. If you aren't a fan of spicy foods, you can substitute cherry tomatoes for the peppers. Place the stuffed peppers in a bowl, and pour ½ cup (118 ml) of extra virgin olive oil over them. Cover the bowl with plastic wrap and refrigerate the peppers. Allow them to marinate in the oil overnight. An hour or two before you plan to serve the peppers, remove the bowl from the refrigerator and set them out to come to room temperature. Place them on a platter to serve. You may want to serve the stuffed peppers with toothpicks. The oil makes them greasy so they can be slightly messy to pick up with fingers.


Cut the collar and sleeves off, then sew or tie the bottom to make a tote. Turn several cut T-shirts into a cozy quilt. Make a  latch-hook rug from cut-up T-shirt strips.

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Cut the sleeves off first, then cut a deep U-shape into the collar. Leave the shoulders intact to create the handles. Turn the shirt inside-out, sew across the bottom hem, then turn it right-side-out again. Alternatively, cut a fringe into the bottom edge, then tie the fringe together. Using the square cutting method, cut several T-shirts apart into equal-sized squares. Sew the side edges of the T-shirts together to make a larger rectangle. Cut a large rectangle out of cotton fabric, then sew it to the back of the quilt, leaving a gap for turning. Turn the quilt right-side-out, then sew the gap shut.  The T-shirts can be plaint, printed, or a combination of both. The cotton fabric can be woven (plain) or jersey (T-shirt material). Make sure that you are sewing the fabric with the right sides facing in. Press the seams between the T-shirt squares with an iron before turning to reduce bulk. Topstitch down the seams between the T-shirt squares to complete the quilted look. Cut several plain T-shirts into 1 by 4-inch (2.5 by 10.2-cm) strips. Pull on the strips to make them narrower and easier to use. Use a latch-hook to weave these strips onto a latch-hook mesh canvas.  You can find latch-hooks and latch-hook mesh canvases in craft stores. For a nicer finish, fold and sew bias tape around the edges.


Cut the collar off to make it a scoop neck. Create a side-tied shirt. Extend a short t-shirt with lace. Tie dye a shirt Stencil a shirt Try an iron-on transfer.

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Trace around the front collar, adding 2 inches (5.08 centimeters) on the sides and 1 inch (2.54 centimeters) to the bottom. Flip the shirt over, and trace along the back collar, adding 1 inch (2.54 centimeters) all around. Cut along the lines that you drew. You can leave the edges raw, or hem them for a neater finish. Cut the side seams off of a t-shirt, from bottom hem to armpit. Cut 2-inch (5.08-centimeter) slits into the sides of the shirt, 1 to 2 inches (2.54 to 5.08 centimeters) apart. Tug on the tassels to stretch them. Tie each front tassel to the matching back tassel in a tight, double-knot.  Cut through both the front and back layers of the shirt at the same time so that the slits are even. Cut the collar off to make it a scoop neck if desired. Cut enough lace to wrap around the hem of your shirt, plus an added 4 inches (10.16 centimeters), then cut the lace in half. Tuck each piece of lace into the shirt by ½ inch (1.27-centimeters). Pin one piece to the front hem and the other piece to the back hem; overlap the side edges by 1 inch (2.54 centimeters). Sew the lace down, following the original stitching on the shirt.  Backstitch at the start and end of your sewing for added strength. Use gathered lace, or gather it yourself, for a more feminine touch.  You can use a similar method to add lace to sleeves. You'll need just one piece of lace for each sleeve, however. for a burst of color. Wash the shirt first, but don't dry it. Bundle it up, then wrap rubber bands around it. Mix up a batch of fabric, then apply it to the shirt using a plastic squeeze bottle. Leave the shirt in a plastic, zippered bag for several hours. Rinse the shirt with cold water, then undo the ties and rinse it with warm water. Skip the bundling and rubber bands, and dip-dye the shirt for an ombre look. with fabric paint. Tuck a piece of cardboard inside your shirt. Place a stencil on top and secure it with tape, if needed. Apply fabric paint using a sponge brush; work your way from the edges of the stencil inward. Let the paint...


Cut the crab in half lengthwise. Cut the crab into quarters. Store the crab on ice until you’re ready to cook it.

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Lay the crab right-side up and hold a sharp chef's knife so the blade is running down the center of the crab’s body lengthwise. Push down on the top of the knife with your free hand so it makes a neat cut through the crab’s body. Separate the two halves. Grab one of the halves of the crab and hold the knife so the blade is positioned in the middle of the 4 legs. There should be 2 legs on each side of the knife. Press down with the knife to cut the piece of crab in half. Repeat on the other half of the crab. When you're ready to cook the crab, take it off the ice and boil the quartered pieces. You can also grill and roast the crab. Don't forget to add seasoning!


Cut the cream cheese into cubes to help it soften more quickly. Leave the cream cheese at room temperature for 30 minutes to soften it. Don't let softened cream cheese sit for more than 2 hours.

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If you leave the cream cheese in a block, the outside will start to soften while the inside stays cool, slowing down the softening process. To avoid this, use a butter knife to slice the cream cheese into roughly 1 in (2.5 cm) pieces. If you have the time, you can soften cream cheese by simply storing it at room temperature for about 30 minutes. Once the cream cheese reaches room temp, it should be noticeably softer. If it still feels cool to the touch and isn't soft enough, let it sit another 20-30 minutes.  You can leave the cream cheese in its original container or you can transfer it to a new one. If the cream cheese still isn’t soft enough after an hour, you may need to stir in another ingredient like milk, lemon juice, or whipped cream to soften it. Cream cheese has a fairly long shelf life: in the fridge, it can sometimes last for up to a month and in the freezer it can easily last twice that. However, like many dairy products, it spoils fairly quickly at room temperature. After you warm your cream cheese, try to use it as quickly as possible, returning any leftovers to the fridge. Do not leave cream cheese at room temperature for longer than 2 hours. If it’s been left out longer than that, consider throwing it away.


Cut the edges. Add a support. Fill with spray foam insulation. Spackle the remaining hole. Sand the surface. Paint the surface

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These instructions are for a hollow core door, although you can adjust them to patch solid wood doors with small chips. For a hollow door, use a sharp utility knife to cut the rough edges of the hole so that it has a clean edge which is beveled towards you. Crumple some paper or place another supporting material just below the hole of the door. This will keep the filler material from dripping down the inside of the door. Purchase some aerosol foam insulation. Only one can should be needed. Fill the hole completely and continue until there is a bubble of foam extending out of the hole as well. When it's dry, use the utility knife to cut off the material outside the door by placing the blade flush with the door's surface and cutting downward. The low-expansion foam will work best for this purpose but it's possible to use another kind if your choices are limited. Generously apply Spackle to the remaining hole area. Once it's applied, use a putty knife wider than the hole itself to remove the excess. Once it's dry, sand down the surface until it's smooth using 100 grit sandpaper. . Paint the surface of the door and it should look brand new! Giving the whole thing a base coat and then single top coat will create the most uniform appearance but it's not necessary.


Cut the eggplant. Create your saltwater. Soak the eggplant. Pat dry.

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If you're using small eggplants (such as Japanese eggplants, which are about the size of a small apple), you can simply peel some of the skin off (about half of it in stripes), or poke holes in it with a fork. For larger eggplants (such as the typical American ones that weigh in at a pound), cut it into cubes or slices, whatever you need for the final dish. Get a bowl big enough for the eggplant to soak in. Add room-temperature tap water to it, leaving room for the eggplant. Pour in salt. You'll need about a tablespoon per cup or two of water. Mix it up to dissolve the salt. Place the eggplants in the bowl. Mix the water and eggplant around to get the process started. Leave the eggplants to soak in the water. You'll want them to soak for about 30 minutes or so. Drain the water off at the end, but you don't need to rinse the eggplant off with this method. Before cooking, you should pat the eggplant dry between paper towels. It can help to press down slightly on it to release a bit of the water. Use the eggplant immediately. This method works especially well before frying.


Cut the face off the crab. Remove the abdomen. Remove the gills.

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Take a pair of scissors from your kitchen and use this to cut the face off the crab. The face includes the crab's eyes and mouth. Cut a straight line across the front of the crab, just behind the eyes and mouth, to remove the face. It is generally easier to use scissors to remove the face. However, not all scissors will be sharp enough. If your scissors fail to cut through the crab, use a sharp knife instead to make the cut. The abdomen of the crab is the small flap of shell on the underside of the crab. You do not need any special tools to remove the abdomen. Pull it off with your fingers. You will see the gills underneath the abdomen. They resemble small, beige tongues. To remove the gills, grab them with your fingers and pull them off.


Cut the first piece of ribbon to be 9 inches (23 cm) long. Snip the second piece of ribbon so it’s 2.25 inches (5.7 cm) long.

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This ribbon should be 1.5 inches (3.8 cm) wide, since it will be forming the base of the bow. Measure the ribbon out with a ruler, and use scissors to cut the ribbon to the specified length. This ribbon is thinner, and should be 0.375 inches (0.95 cm) wide. Ribbons of all widths, colors, and patterns can be found at a craft store.  For a classic Minnie Mouse look, use a red-and-white polka dot ribbon for the larger piece and a plain red ribbon for the smaller piece. Other looks that Minnie has sported include pink-and-white polka dot bows and plain pink bows. Choose the ribbon color and pattern that will best match the rest of your Minnie Mouse costume.


Cut the grapefruit horizontally at its center. Cut along the rim of the grapefruit. Cut around the grapefruit wedges. Cut out the membrane if desired. Garnish with sugar if you want. Place the grapefruit halves in a bowl.

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Take a large, sharp knife and cut the grapefruit horizontally into two halves.  If you are unsure where the top and bottom of the grapefruit are, find the two dots, or navels, on the grapefruit at opposite ends. These are the top and bottom of the grapefruit. Think of these dots as the “poles” of the grapefruit, like the poles of the earth. Turn the grapefruit on its side and cut where the equator line would be, through the center of the grapefruit. Cut along the line of the grapefruit where the skin and the sectioned flesh of the grapefruit meet. Use a small, serrated knife to cut along this circle. Try to keep as close to the skin as possible so you are not cutting away any of the fruit. Take the serrated knife and cut in diagonals around each wedged section of the grapefruit. Essentially you are freeing the fruit of from the skin and the membrane of the grapefruit. You can stop here if you wish. However, some like to use a scissors or knife to cut out the membrane around the fruit of the grapefruit.  This is fairly work-intensive, and you will probably lose a little bit of the fruit as you are cutting out the membrane. Many like doing this because by the end you will be able to easily eat the inside of the grapefruit and won't have to concentrate on scooping out each section. Many people sprinkle sugar on top of grapefruit to counter its tart flavor. If you wish, sprinkle about a teaspoon of sugar over the grapefruit. The grainy texture of the sugar can also be a pleasant counterpoint to the softness of the grapefruit. Grapefruits prepared in this way fit perfectly into bowls. Put each grapefruit half in a bowl that is a similar size. Accompany the grapefruit halves with a small spoon. To eat the grapefruit, use the spoon to scoop up fruit of the grapefruit. The fruit should easily dislodge from the grapefruit since you spent the time to cut around the membranes.


Cut the grapefruit in half. Use a manual citric juicer to juice the grapefruit halves. Strain the grapefruit juice.

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Half the grapefruit at its center through the “equator”. This should give you two equal grapefruit halves. Put the manual juicer on top of a glass with the pointed side up. Take a grapefruit half and start to rub it into the pointed end of the juicer. You should see juice being released. Keep turning the grapefruit around in circular motions as you gently press it against the juicer.  You may need to use multiple grapefruits to get the amount of juice you want. After you have released all the juice from both grapefruit halves, take a strainer and pour the grapefruit juice into another glass. This should remove any seeds or large pieces of pulp from the juice. Drink the grapefruit juice straight from the glass.


Cut the handles off four plastic knives. Tape two knife blades together. Tape the other two blades together. Attach both sets of blades.

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Use scissors or a sharp utility knife to cut the handle portions off of four plastic picnic-style knives.  Leave roughly 1 inch (2.5 cm) of the handle attached to the serrated blade portion of the knife. This small section of handle will be used to overlap the blades together later in the process.     Discard the rest of the handle.    Position two of the plastic blades together, allowing them to overlap on the remaining section of handle. Secure them together with clear packing tape. Note that the blades should face opposite directions. One blade should face left, while the other should face right.    Tape the other two blades together in the same way you taped the first two.  Overlap the blades at the remaining handle.     Note that one blade should face left while the other faces right.     Tape securely using clear packing tape.    Place the center of one set over the center of the other set. Tape the sets together using clear packing tape. Note that all four blades should appear to travel in the same direction.


Cut the hydrangeas in the morning when it’s cooler. Choose only the most mature blooms. Make your cut where two stems meet. Cut a cross-cut into the bottom of the stem so that it can take up water. Place the cut flowers in cool water immediately. Cut away the leaves that are under the water in your vase.

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Your flowers will look fresher than if they’ve been under the hot sun all day. Since the flowers are fresher, they will last longer in your arrangement. It’s best to wear gloves while you cut the flowers. The larger, riper blooms will look great in your arrangement and will hold up better in the vase. This will keep your arrangement from wilting early. Follow the stems down to where they meet, then place your shears just above the joint between the two stems. Hydrangeas have a hard, woody stem that does not easily absorb water. Making a cross-cut into the bottom of the stem will fix this issue and allow the stem to absorb water. Use a pair of sharp scissors to cut the underside of the stem one way, then turn the stem and make a second cut to create the cross. You can also smash the ends a bit to help the stem access water. To smash them, place the stem on its side on a hard surface, then place your palm on top of the end. Roll the stem back and forth while applying pressure with your palm. Stick the flowers in a temporary vase or jar while you continue cutting. This will help you preserve the cut flowers for longer, keeping your bouquet fresh.  Fill this vase or jar ahead of time and keep it near you. You can use tap water or filtered water. If leaves are in the water, it will increase the bacteria growth and reduce the life of your arrangement. Once you’ve gotten all of your cuttings inside your home and are ready to create the arrangement, use your sharp scissors to remove the lower leaves on the stems.


Cut the legs off two pairs of tights. Fill the tights. Glue the legs together. Attach the "frosting" to the basket.

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Use adult-size tights.  The color you use will depend on the type of "frosting" you want your cupcake to have. Use white tights for vanilla, brown tights for chocolate, and pink tights for strawberry. Cut the legs off in a straight line, not at an angle. For taller children and adults, you may need to use three pairs of tights. Stuff each cut leg with batting or polyfill stuffing. Knot the open ends. Pack the tights so that they feel full, but not so full that they become stiff an unable to mold. Use a hot glue gun to adhere the stuffed, sealed ends of the stuffed tights together, positioning them end to end.  You could be left with one long, snake-like tube of stuffed tights. Let the glue dry. Line 2 to 4 inches (5 to 10 cm) of the top basket rim with hot glue. Fix one end of the stuffed tights to this spot. Wind the remaining tights tube around the basket's circumference, creating several layers of frosting.  Glue as you go. For every 4 inches (10 cm) or so of your frosting, apply a generous amount of hot glue. Press it in place to secure that section before continuing on with the next. Create a spiral pattern with the stuffed tights. When it comes time to overlap the tights, apply the hot glue directly to the top of the bottom layer. Gradually position each layer of frosting further in, giving it a stacked appearance. The top layer should be snug against the wearer's body, but the wearer should still be able to slip it over his or her head.


Cut the major length off. Place the appropriate blade on your hair clippers. Trim the hair with the clippers to your desired length. Switch to a shorter blade to finish the cut.

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If your hair is fairly long in the back, it can be difficult to take all of the necessary hair for the undercut off with your clippers. Instead, use a pair of hair-cutting shears to cut off the major length from the designated area so you can just go with the clippers to buzz off the rest. Don’t wet your hair before you cut it. It’s usually easier to do when it’s dry. Most clippers come with several different blades that allow you to control how short you clip your hair. Even if you’re going for a super short undercut, you may want to start with a blade that keeps your hair longer and then switch to a closer blade to finish off the look so you don’t take off more than you want.  The grade 2 length blade cuts your hair to approximately 6-mm. The grade 3 length blade cuts your hair to approximately 10-mm. The grade 4 length blade cuts your hair to approximately 13-mm. The grade 5 length blade cuts your hair to approximately 16-mm. The grade 6 length blade cuts your hair to approximately 19-mm. The grade 7 length blade cuts your hair to approximately 22-mm. The grade 8 length blade cuts your hair to approximately 25-mm. Once you’ve chosen the appropriate blade for your clippers, run them over the section of hair that you want to cut in an upward direction to just below the headband to remove it. Move the clippers over the entire section once and then go back in to cut the hair shorter if necessary. It helps to keep your free hand braced on the headband so it stays in place and you don’t accidentally cut off more hair than you intend. After you’ve removed the bulk of your hair, you may find that it’s not quite as short as you’d like. Swap the blade on your clippers for the next smallest size, and go over the hair a second time to finish it off. Don’t panic if you wind up cutting your hair a little too short. It will grow in fairly quickly, and if you’ve only removed the lowest section of hair, it will be fairly subtle.


Cut the mango Eat the cubed mango on its own. Put the mango cubes in a fruit salad. Use the mango cubes to add spice to a main course. Put the mango cubes in a dessert.

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. Cut the mango into halves or thirds while avoiding the large pit. Then, make vertical cuts on the piece you're holding. Be careful not to cut through the skin. Now make horizontal cuts to create a checkered pattern. Grasp the skin on the back of the half and push it forward.  The chunks you cut should come out, making the mango piece look like a flower. Next, just pull off the mango chunks. If they don't give, use a knife to slice them off into a bowl or a spoon to scrape them off. Place the cubed mango in a bowl, grab a spoon, and enjoy! If you want to save the cubed mango for later, put it in Tupperware, but recognize that it's best enjoyed fresh and will get soggy if you put it away for a while. Add a touch of lemon juice to the mango for zest. Cubed mango can be a fantastic addition to any fruit salad. If you don't want the salad to be overwhelmed by mango juice, drain the mango chunks before adding them to the salad. Here are some suggestions for making a delicious mango salad: :  Make a salad with papaya, apples, and cantaloupe. Make a salad from mangos and pineapples. Add a pinch of cinnamon for flavor. Make a salad of mangos, pears, and a few cherries sliced in half. Eat a salad of mangos and oranges with a touch of lime juice. Though you may think mangos work best in fruit salads and desserts because of their sweet and juicy flavor, they can add a perfect kick to almost any main course. Here are a few examples of ways to use mango chunks in main courses:  Create mango salsa just with papaya, avocado, a little bit of lemon juice, and some cilantro. You can put the salsa over chicken, beef, or shrimp, or just use it for potato or plantain chips. Put the cubes of mango in a burrito. Use the mango in Caribbean rice or any other foods with a Caribbean flavor. Mangos are naturally sweet and would work well in many desserts. Here are some suggestions:  Put cubes of mango into yogurt. Put cubes of mango into ice cream. Put the cubes of mango into rice pudding along with some raisins. You can put the cubes...


Cut the material to the appropriate length. Fold the material into quarters. Round off corners. Fold down the blusher. Find the center of the veil. Attach the comb.

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A drop veil is created out of a single piece of fabric. The fabric is not gathered. The total length of your full combines the first measurement (measurement of the longer veil) with the second measurement (measurement of the blusher). Add together the two measurements and cut your veil to the appropriate length. Lay the material on a flat, clean surface and smooth out any wrinkles. Fold the material in half lengthwise. Fold the material in half widthwise. Find the corner of the folded material where all four layers are separate. Round off the corners with a pair of fabric scissors. You may eyeball the curve or measure the curve. After cutting, carefully trim off the rough edges. Unfold lay the material out flat. Fold the top edge of the veil down so that it lays on top of the bottom layer of material. Adjust the length of the top layer until it matches the length of the blusher measurement. Fold the material in half lengthwise. Mark the center fold of the veil with a pin. Unfold the veil. Use the pin to help you center the hair comb, curved side up, along the top edge of your veil. Once you are pleased with your placement, remove the pin. Use a threaded needle to secure the comb to your veil.


Cut the meat. Preheat your grill and season the meat. Cook the meat. Allow the meat to rest.

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To grill pheasant, you want to take a brined pheasant and cut it into eighths, so that you have two wings, two breasts, two thighs, and two legs. Along with the brined pheasant, you will also need a boning knife. Lay the pheasant breast up on a flat surface before you start cutting.  Remove the legs and thighs from the bird: where the legs meet the body, use the knife to slice away at the meat. Use your hand to pull the leg and thigh away from the body. Then, lay the bird on its side, and use your knife to cut through the leg joint and remove the leg and thigh. Separate the legs from the thighs: lay the pieces flat and cut through the joint that connects each leg to each thigh. Remove the breasts and wings: with the bird sitting breast up, cut down the center bone to separate each breast from the rib cage. Follow the contour of the breasts around the wish bone to the wing bones. Loosen the meat from the body and filet the breasts off the ribcage. Separate the breasts and wings: lay the breasts skin side down and cut through the joint that connects each breast with each wing. Whether you're using a charcoal grill or barbecue, preheat it to 275 F (135 C). To season the meat, you can:  Cover each piece with two teaspoons (12 ml) maple syrup or barbecue sauce (optional). Sprinkle each piece with salt and pepper, to taste. You can do this right onto the meat or on top of the sauce or syrup. Place the meat skin-side up on the grill to sear it, then flip it over so it's skin side down. Let the meat cook for four to five minutes before flipping it again. Cook for another five minutes. For added flavor, add a dollop of apple sauce to each piece of meat for the final two minutes of cooking. Before serving your grilled pheasant, allow it to rest for a few minutes to seal in the juices and cool.


Cut the peony buds while they are closed and soft to the touch. Remove the leaves from the stem. Wrap the cut peonies in plastic wrap to seal in moisture. Store the buds horizontally in the fridge for up to 3 months. Clip the stems diagonally under running water when you’re ready to use them. Place the peonies in a bucket of water in a warm room until they’re open.

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If stored properly, cut peonies can last a surprisingly long time, allowing you to create lovely bouquets long after the blooming season is over. To get the most out of your cut peonies, cut them when the buds are rounded, slightly colored, and soft, like a marshmallow.  You can also cut blooms that are already open, but you’ll have to use them right away. If you cut peonies while they are still buds, they can last in a vase for up to 10 days. Once you cut the peonies, strip the leaves off the stem. This will help prevent water loss from the flowers.  Additionally, removing the leaves will help prevent the stems from getting moldy when you put the buds in water. If any leaves are still in place when you put them in a vase, make sure they stay above the water line. You can either pull the leaves off by hand or snip them off with sharp scissors or shears. Once the stems are stripped, carefully wrap the cut flowers in plastic wrap. Make sure you wrap the entire plant, from the cut bottom of the stem to the top of the bud. This will help prevent the cut peonies from drying out.  Make sure to seal both ends of the wrap tightly. As an alternative to plastic wrap, you can place the cut flowers in a plastic bag with a dry paper towel. Or, if you have enough upright space in your fridge, you can store them in water in a clean vase.  Check the flowers daily and throw away any that become moldy. Once the peonies are wrapped, lay them down on a shelf in your fridge. Storing them horizontally will help keep the moisture inside the stem and bud, and will also help you get the most use out of your space. Don’t store cut peonies in a fridge with apples or other fruit. The ethylene gas that the fruit produces will cause your buds to wilt and prevent them from blooming. Before putting the peonies in a vase, cut the stems to re-open them and help the plants absorb more water. Cut the stems under running water to prevent air bubbles from forming, since this can make it harder for the stems to absorb water in the vase. Cut the...


Cut the pork belly into slices. Add the oil to a Dutch oven or wok and heat. Fry the pork belly in batches until it is dark brown. Place the pork on paper towel-lined plate and season with salt and pepper. Cut the pork, and serve with the sauce.

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After the pork belly has dried, remove it from the refrigerator. Use a sharp knife to cut it into ¾-inch (1.9-cm) slices. Place the slices on a plate near the stove, so they’re nearby when you start frying. Place a Dutch oven or wok on the stove, and add 4-inches (10-cm) of canola or peanut oil. Turn the heat to medium-high, and heat the oil until it reaches 375 degrees Fahrenheit (190 degrees Celsius). Use a deep frying thermometer to monitor the oil so you know when it’s reached the right temperature. Add the sliced pork belly to the hot oil in batches, frying the pieces until they turn a dark brown and the skin becomes crispy. It should take approximately 7 to 10 minutes. Make sure to flip the pork belly slices halfway through the cooking to ensure that both sides are crispy. When the pork belly is fried to a golden brown, use tongs to remove the pieces from the oil and place them on a plate lined with paper towel to absorb the excess oil. Season the pork with salt and pepper to taste while it’s still hot. When the pork has cooled slightly, use a knife to cut it into ½-inch (1.3-cm) pieces. Set them on a serving platter, and serve with the lechon sauce for dipping.


Cut the pork belly into strips. Score the meat of each strip deeply. Heat a deep-sided frying pan. Cook the pork belly strips with water in the pan. Continue to flip and move the strips as the water evaporates. Remove the meat from the pan and increase the heat. Quickly fry each chicharrón for a crisp exterior. Season and serve.

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This alternate recipe forgoes the lengthy boiling, cooling, and drying processes of traditional chicharrón preparation in favor of a quicker method that can produce delicious results in as little as an hour or two. To begin, use a sharp knife and/or kitchen shears to cut your pork belly into thin strips about the length of a piece of bacon. If you start with the recommended 1 & 1/2 pounds, you should end up with about 4 strips. Note that this chicharrón recipe will differ in appearance and taste from the traditional one above, as it includes the fat and meat of the pork belly, rather than just the skin. Make lots of crosswise cuts about 1 - 1 & 1/2 inch deep into each strip of pork belly from the "meat side" of the strip towards the "skin side" of the strip. Making these cuts ensures the meat is able to cook all the way through during the frying process without burning. Make sure that your cuts are fairly deep but do not reach the skin of the pork belly strips or they may break up during the cooking process. Set a pan over a burner on medium heat. While you're waiting for the pan to heat up, rub each pork belly strip with a thin layer of baking soda. This will help the meat develop a crisp, delicious crust as it cooks. When the pan is hot, carefully lay the baking soda-dusted pork belly strips in a circle around the center of the pan, leaving a small space in the middle. Pour the 1/2 cup of water into this space and cover the pork belly strips with a pot lid to retain the moisture. Allow to cook, flipping and moving the strips after about 15 minutes.  Be careful when you remove the pot lid to flip the meat, as the water/fat mixture can sputter, sending hot grease your way. Since this recipe uses pork belly meat and fat in addition to the skin, we won't need to use any cooking oil, as the pork fat will naturally render as it cooks. As the water evaporates and is replaced by liquid fat from the pork belly, remove the lid and reduce the heat slightly. Allow the meat to continue to cook, flipping and moving the...


Cut the potatoes into half inch cubes (1.5cm).

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If you cut them much larger it takes longer to cook them than the instructions written here are designed for, and they may not cook all the way through.  Another popular way to prepare them is to slice them into wedges. This technique works best with small, redskin potatoes.     There is no need to peel the potatoes, but you may do so if you like.


Cut the power to the room you're working in. Use a voltage detector to ensure that there is no power coming to the wall. Unscrew the old switch and pull it off the wall. Take a picture of the current fixture for future reference. Unscrew and detach all of the wires from the old switch. Carefully note and separate any conjoined wires.

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Head to your circuit breaker and turn off the flow of electricity in the room you are working. Usually the correct circuit is labeled, but if it is not you should turn off all the power in order to be safe.  The energy going to a switch is nothing to scoff at, and it can cause serious damage if you come in contact with it. You should still wear gloves and grounded, rubber soled shoes in order to be safe while working. Touch the device to the old light switch or any exposed wires to ensure that there is no power coming to the wall. Some contractors will lump certain rooms together when wiring, meaning that a nearby bathroom that you thought was turned off could have several wires hooked up to the bedroom fuse.  Simply touch the end of the detector to the light fixture in several places. If the detector light turns on, then power is still running to the switch.  Always check and double-check that there is no power coming to you when you work. You can never be too careful when working with electricity. Remove both screws and set them aside for later. Pull off the fixture gingerly, removing it from the small switch box embedded in the wall. There should be three or four wires attached to screws on the switch, though they are usually not labeled. You will need to find out which wire is which through some simple tests later on.  The feed is a hot wire, meaning it is always running with electricity. This wire sends electricity to the switch, which then controls whether or not to send electricity to the light, fan, etc. They are often, but not always, red or black, and on the side with a small metal tab, or fin. There will be two neutral wires connecting to your two appliances, and each one will correspond to a switch on your double-switch when you are done. They are often, but not always, white. The grounding wire, which is often green, yellow, or bare copper, and is attached to a green screw, helps to protect the switch and your house from an electrical short. Because it was not legally required in all houses for a...


Cut the pumpkin in half to one side of the stem. Alternatively, cut the pumpkin across the "belly. Remove the seeds. Roast the pumpkin, or cook it according to your recipe.

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If you want to bake with a pumpkin, learning to cut it properly for roasting or baking is the first step. Basically, you're just going to cut the pumpkin in half, and the easiest way to do this is usually by sitting the pumpkin upright on a steady surface, then cutting straight down the middle. Insert the knife and carefully cut straight down toward the blossom end, stabilizing the pumpkin on a towel. Push firmly, working the knife down through the flesh of the pumpkin. Cut it entirely in half. " It's also fine to cut a pumpkin across the middle, though it's a little more difficult to keep the pumpkin stable this way, making it a little more dangerous. Put out a towel, stabilize the pumpkin on it, then cut it carefully. Use a metal spoon to scoop out the seeds from the inside before you start baking the pumpkin. Most smaller baking pumpkins won't have a lot of seeds in them to remove, or they might be easier to remove after you've roasted. That's perfectly normal. Baking pumpkins can be placed cut-side down in a roasting pan greased with just a little olive oil, then roasted at 350 degree oven for about 40 minutes, or until you can pierce the flesh with a fork easily.  Let the roasted pumpkin cool slightly, then peel off the outside skin and puree the soft flesh inside if you want to make pumpkin pie ultimately. Check out this article for more information about baking with pumpkins for pies, soups, and other dishes.


Cut the quilt batting. Attach the quilt batting to the canvas. Iron and cut the fabric. Attach the fabric to the canvas. Create a “X” out of ribbons. Add more ribbons as desired. Sew on buttons where the ribbons cross.

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Lay your quilt batting on a flat surface. Measure, mark, and cut the quilt batting so that each edge is 1 inch (2.54 cm) longer than the corresponding dimensions of the canvas. You will pull this extra material up and around the wooden frame. Place your canvas face down in the center of the quilt batting. Pull one edge of the material up and over the wooden frame—make sure it is pulled tight. Use a staple to gun to insert staples along the entire edge of the frame. Repeat on the three remaining sides. Run a warm iron over your fabric to remove any creases or wrinkles. Lay your pressed fabric on a flat work space. Measure, mark, and cut the fabric so that each edge is 1 inch (2.54 cm) longer than the corresponding dimensions of the canvas. Lay your fabric wrong side up on a flat work space. Place your canvas face down in the center of the fabric. Pull one edge of the fabric up and over the wooden frame. Insert a line of staples down the entire edge of the frame. Repeat on the three remaining sides. Run the ribbon diagonally across the canvas from the top left corner to the bottom right corner—pull the ribbons tight. Staple the ends of the ribbon to the back of the wooden frame. Run a second length of ribbon diagonally from the top right corner to the bottom left corner. Staple the ends of the ribbon to the back of the wooden frame. The two lengths of ribbons will form a “X”. Using the “X” as a guide, add additional ribbons to your board. Each ribbon should run diagonally from right-to-left or from left-to-right. Use a ruler to make sure the ribbons are spaced evenly. Don't forget to pull the ribbons tight. To prevent the ribbons from moving, sew a button at each point where the ribbons cross. Flip the canvas over. You will see a knot of thread where you attached a button. To prevent these knots for slipping, place a dab of hot glue onto each knot. This will prevent the knots from unraveling. Once the hot glue is dry, you can start adding memories to your board.


Cut the rails to the length you need using a hacksaw. Fasten your base rail to the wall using a heavy duty fastener. Use shims to make the rail flush with the wall if it is uneven. Check to make sure the rail is level. Repeat this process for the upper rail.

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Measure the lines you drew for your suspension rails to determine how long they need to be. Mark the rails clearly where you will need to cut them. Steady the rail against a sawhorse or work table and cut along the line you’ve marked with a hacksaw. Do not use fasteners that will simply anchor the rails in the dry wall. This is unsafe and could lead to the cabinets falling when they are filled. Instead use a fastener that will anchor the rail directly into the stud, such as a toggle bolt or sleeve anchor.  Ask someone at your local hardware store if you need advice on what fasteners to buy for your specific situation. Place a fastener in every stud you have marked along the rail. Simply line your fasteners up with the pre-made holes in the rail and drive them into the stud using an electric drill. Purchase shims at any hardware or home improvement store. Place them behind the rail anywhere there is a gap between the rail and the wall. They should fit snugly into place and make your rails flush and secure. Take your spirit level and ensure that the rail is completely level across its entirely length. If it is not level, you will need to take the rails down, mark new lines, and install them again. Without level rails, your cabinets won’t look right and could be less secure. Now that your base rail is firmly in place, fasten the upper rail into the wall following the same steps.


Cut the root where you marked. Grab the cut end and pull the root towards you. Install a barrier. Fill in the hole. Monitor the tree in the upcoming days.

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For smaller roots, like those that are less than an inch (2.54 cm) in diameter, you can use regular gardening shears or gardening scissors to cut the root. If you are cutting a larger root, you'll need to use a special tool -- a root saw or a mechanical reciprocating saw. You can purchase these saws at home and gardening stores or online. Some store locations will allow you to rent reciprocating saws for a daily rate. Grab the loose end of the root and pull it towards you until it tears free from the ground. If the root is embedded deeply into the ground, you may need to dig up more soil around the root. Once you're done, discard the root, and continue doing this to the other roots that you're cutting. To keep the root from growing back, put in a barrier under the soil before you fill in the hole. Use a heavy duty plastic tree root barrier, and install it 30-inches (76 centimeters) below the surface of the soil. You can purchase a plastic tree root barrier at most lawn and garden centers. Fill the hole you've made with mulch or fertilizer purchased from the store. As an alternative to mulch, you can also fill your trench with grass seeds or sod if you want grass in the area. Take your cut tree's roots and dispose of them. Take a look at your tree on a daily basis and evaluate its health. If branches are starting to die and fall off, it could be a sign that you've done too much root damage and have killed your tree. This is dangerous because it could cause the tree to fall. If this is the case, you'll have to remove the entire tree. If you notice that the tree is dying, it's best to call an arborist or landscaping company as soon as possible. They will be able to evaluate whether you need to remove the tree and the steps you can take next.


Cut the sirloin beef into thin slices. Put the sliced beef, salt, pepper, and soy sauce into a deep bowl. Cover the bowl and put it in the refrigerator for about 1 hour. Remove the bowl from the fridge and stir the meat.

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While there’s no precise measurement for the meat pieces, authentic pigar pigar features thinly sliced pieces of sirloin beef. Slice thin pieces of beef that are 2 in (5.1 cm) to 3 in (7.6 cm) long.  If you prefer, you can cut the sirloin up into bite-sized chunks that are 2 in (5.1 cm) to 3 in (7.6 cm) long. If you're including liver, slice it thinly just like the beef. Use a spoon or your hands to mix the ingredients together until they are well combined. 4 tablespoons of soy sauce is the minimum amount for the marinade, but you can definitely add more if you prefer.  If you're using liver, add that to the bowl, as well. Wash your hands and utensils thoroughly after handling the raw beef. Stretch plastic wrap over the bowl or cover it with a plate. Tuck the bowl into your fridge and let the meat marinate in the spiced soy sauce for at least 1 hour. You can let the meat marinate for several hours if you prefer a stronger flavor. Don't marinate for more than 24 hours. Take off the plastic wrap and give the meat one last stir to make sure everything is thoroughly combined. Most of the soy sauce will be soaked up by the meat at this point.


Cut the squash into rounds 1⁄4 inch (0.64 cm) thick. Boil 1 gallon (3.8 L) of water per 1 pound (16 oz) of summer squash. Put the squash into a wire basket and blanch them for 3 to 4 minutes. Dunk the squash in cold water or a bowl of ice for another 3 minutes. Drain the squash to remove any excess water. Freeze the blanched squash in a plastic bag for up to 6 months. Defrost the squash and use it for cooking or baking.

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Use a sharp, heavy kitchen knife to slice off both ends of the squash, then slice your summer squash into the thin rounds. Move lengthwise down the squash, slicing every 1⁄4 inch (0.64 cm).  If you are freezing zucchini to make zucchini bread in the future, you should grate it instead. Use a box grater to grate the zucchini into a bowl. There is no need to peel the squash first in this method, as you are going to blanch it. Use a large stockpot over high heat. Place a wire basket or metal steamer into the stockpot. The wire basket should dip down into the water so that the squash will be completely immersed in the boiling water. You are not steaming the squash in this method. Instead, you are using the wire basket as a way to easily fish the squash out of the water when ready. Place no more than 1 lb (450 g) of squash in the boiling water at a time. Cook for roughly 3 minutes. After the pieces of squash are done, remove the squash from the stockpot using the wire basket.  You can poke the squash with a fork after 3 minutes to check for tenderness. If the squash feel tender, they are ready.  If you are working with grated zucchini, blanch the grated pieces in small batches for 1 to 2 minutes each, until they feel tender. If you’re using a bowl of ice, make sure you have about 1 pound (16 oz) of ice to 1 pound (16 oz) of vegetables. If you’re using liquid water, run cold tap water continuously over the squash or change it frequently so it stays cold. Ideally, the water should be 60 °F (16 °C) or below. Dunking the squash in ice water after you have blanched it will stop the cooking process, thereby preventing the enzymes from breaking down any further. As a result, you are left with squash that retains its color, flavor, and most of its texture. Pour the ice bucket filled with squash through a colander (or any kind of strainer) to remove excess water from the squash. This will prepare the squash for freezing. Pat the pieces dry with a paper towel after draining. You can sandwich the squash between two paper...


Cut the stalks from the cabbage root. Remove the leafy tips of the stalks. Rinse and drain the stalks. Cut the stalks into strips and separate the stem and leafy sections.

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For the slaw, you’ll need 1 small head of Chinese cabbage. Use a sharp knife to cut off the bottom of the cabbage. With clean hands, peel away the stalks to free them from the head. You can substitute a Napa cabbage for the Chinese cabbage if you prefer. Once all of the cabbage stalks are removed from the head, it’s important to trim them. Cut off the leafy tip ends of the stalks with your knife and throw them away. If you notice any brown or wilted stalks as you’re trimming them, discard those as well. After you’ve trimmed the stalks, run them under cold water to rinse them well. Next, spin them in a salad spinner several times to remove the excess moisture.  If you don’t have a salad spinner, put the cabbage stalks in a colander and shake them well to drain the water. You can also drain the cabbage stalks by patting them thoroughly with paper towel or a clean kitchen towel. Once the cabbage is rinsed and drained, use the knife to cut it into ½-inch (1.27-cm) wide julienne strips. When you’re finished cutting, separate the shredded cabbage into thicker stem portions and thinner leafy sections. The thicker stem pieces of the cabbage take longer to stir fry than the leafy pieces, so it’s important to separate them so you can add them to your pan first.


Cut the steak into serving sized portions. Place a cast iron skillet or a frying pan over medium high heat on the stove. Place the steaks in the center of the pan. Continue turning the steaks every thirty seconds until they are cooked. Remove the steaks from the pan and allow them to rest for 3 minutes. Serve the steak hot.

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Use a plastic cutting surface to avoid contaminating a wooden cutting board. Put a teaspoon or two of cooking oil in the pan and allow it to get smoking hot. Let them cook on one side for 15 seconds, then turn them to the other side using a pair of tongs. They should form a thick, crunchy crust on both sides.  Don't turn the steaks until they've seared; moving them too soon will prevent the crust from forming. Don't crowd the steaks in the pan. If necessary, cook the steaks in more than one batch. For rare steaks, cook for a total of 1 1/2 minutes on each side. For medium rare steaks, cook for a total of 2 minutes on each side. For medium well steaks, cook for a total of 2 1/2 minutes on each side. For well done steaks, cook for 3 or more minutes on each side. This allows the juices to distribute through the steak.


Cut the steak into slices. Combine the sugar, cornstarch, soy sauce, rice wine, and minced garlic. Let the steak marinate.

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Slice the meat into 1/4-inch (6.35-mm) strips, cutting it against the grain.  If the resulting strips are still larger than bite-size, cut them in half to divide the length. The grain refers to the direction in which the muscle fibers in the beef are aligned, and it can be spotted by examining your steak for fine lines. Cutting with the grain means will result in tough, stringy steak, while cutting against it will make the steak more tender.  If you cannot find flank steak, look for top sirloin, beef round, or chuck steaks, instead. Steaks marked "for swissing" will also work. Mix these five ingredients together in a large bowl with a tight lid. Continue stirring until the cornstarch thickens up the marinade.  If you do not have rice wine, you could also use rice wine vinegar, dry sherry, or cooking sherry. If you do not have minced garlic, you could also use 1/4 tsp (1 ml) garlic powder, instead. Place the steak in the bowl with the marinade and toss gently to coat. Let sit for 10 to 30 minutes.  There should be just enough liquid to cover the pieces of steak. Cover the bowl and place it in the refrigerator as the steak marinates.


Cut the stems and skin off of your garlic bulbs. Separate and peel your individual cloves to remove the skin. Slice the garlic into small, 1⁄2 in (1.3 cm) pieces. Spread the garlic out across the dehydrator trays. Dehydrate the garlic at 115 °F (46 °C) for 6-8 hours.

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Cut the stems off of each bulb with scissors or shears. Then, take your first bulb and peel the external skin off. Use a fingernail to puncture the external skin between cloves or use a small knife to tear the skin without damaging the cloves.  If you’re doing this outside, take your garlic into the kitchen after removing the external skin from your garlic bulbs. You may have to dehydrate your garlic in multiple batches if you’re drying a large amount of garlic and you don’t have a big dehydrator. Wash your hands with soap and water before drying them with a paper towel or wash cloth. With the external skin removed, pull each bulb apart by hand to separate the cloves. Then, use your fingers to pull of each length of skin until you’ve exposed all of your cloves. Set your cloves out on a clean cutting board. Dry your hands thoroughly after washing them. You don’t want to get your garlic wet as you’re peeling it. With your cloves separated on your cutting board, grab a chef’s knife. Carefully and slowly cut each clove into 5-10 smaller pieces that are no larger than 1⁄2 in (1.3 cm) in width. Continue cutting your garlic until you’ve cut each of your cloves. You can also dice your garlic into smaller pieces instead of cutting them into slices. Sliced garlic tends to dry more evenly, but if your pieces are extremely small it shouldn’t matter very much. Take the trays out of your dehydrator and set them out on your counter. Then, spread your slices out on the trays so that each slice is flat and no single slice is overlapping another. Preheat your food dehydrator while you’re doing this. The internal temperature of the garlic cannot exceed 140 °F (60 °C), so dehydrate your garlic at 115 °F (46 °C). Leave the garlic in the dehydrator for 6-8 hours and remove it once the slices are crisp, brittle, and hard. Once you’ve removed the slices, you can store the slices, dice them, or ground them into a powder for storage.