Place the rabbit on the edge of a table, then use your forearm to hold him against your body. You generally need to sit while doing this. Cup your hand underneath his chest, and use your elbow to keep his hindquarters pressed against you. Make sure your rabbit is comfortable in this position. Only hold him tightly if he begins to struggle. Try cradling your rabbit in your lap the way you'd hold a baby. Rest the rabbit's back upon your legs, and lay its head in the crook of your elbow. Use one hand to hold out a paw, and the other hand to clip. Cover up everything but the head, and make sure not to trap the ears. This will help keep the rabbit still and comfortable. . Once the rabbit is wrapped up, pull out one foot at a time and clip the nails. Place each paw back inside the towel before taking out the next one.  Hold the rabbit on your lap, or lay him onto a non-slippery surface: lay a towel or mat on top of a sofa or table. The important thing is that your rabbit is calm, comfortable, and immobile. If your rabbit is afraid of heights, sit on the floor with him. You'll be able to tell that he is afraid if he squirms and visibly panics when you lift him to a high place. If you wrap your rabbit in a towel, your helper can restrain it on a surface by holding it gently on each side of its body. You may also ask your helper to pick up your rabbit and hold it while you do the clipping. If your rabbit has a habit of squirming, this may not be the best choice, because your partner could get scratched and drop him. This should work fine, however, if your rabbit tends to behave calmly around people.

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Слегка прижмите кролика к своему телу. Укутайте кролика в чистое полотенце. Попросите кого-нибудь удерживать кролика.


Place the raspberries, sugar, and water in a small saucepan. Heat the ingredients over medium heat, whisking frequently, until the mixture thickens into a sauce. Remove from heat and set aside. Take the cake out of the refrigerator and place it on a serving plate. Remove the aluminum foil from the sides of the pan. Run a knife around the edge of the cake to loosen it from the sides, then unlatch the pan and unwrap it. If you have trouble removing the sides of the springform pan without breaking up the cake, try heating the knife in hot water before running it along the sides. Cut the cake into slices, then drizzle some raspberry topping over each one. Serve the cake with more raspberry topping on the side.

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Приготовьте малиновый верхний слой. Достаньте торт из формы. Подавайте торт.


Place the recorder between your lips and balance it lightly between your thumbs and fingers.  Your left hand should be at the end nearest the mouthpiece and your right hand should be at the other end. Don't bite down on the mouthpiece or allow it to touch your teeth. How strongly or softly you blow into the recorder will affect the type of sound your produce.  If you blow too hard, the recorder will produce an unpleasant, high-pitched sound, so you should try to avoid this. Instead, try to blow softly - as if you were blowing bubbles. This will produce a more musical sound. Breathe from your diaphragm to produce a steady, even stream of air. This will help you to hold your notes for longer. Sitting up straight, with your shoulders back will help you to maintain good posture while you play. When you play a note on the recorder, you should imagine saying the word "doot" or "dud" as you blow.  This causes your tongue to move to the roof of your mouth. This technique is known as "tonguing" and provides a clear start and finish to each note. Be careful not to actually say the words as you play, you should only use them as a guideline to help you learn the tonguing technique. Taking good care of your recorder will keep it in tip-top playing condition.  Wash your recorder with a little warm soapy water, and scrub the mouthpiece with an old toothbrush. Leave the recorder to dry thoroughly before playing again. Keep your recorder in a case when you're not playing, to protect it from chipping or other damage. Don't leave it somewhere it'll be exposed to very warm or very cold temperatures, like in a warm car or beside the radiator.

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Убедитесь, что вы держите блокфлейту правильно. Тренируйте правильную технику дутья. Учитесь правильной языковой технике. Ухаживайте за инструментом.


Place the rice in boiling water and cook it for the amount of time on the instructions. You can also cook this rice a day or two before. Wait one minute for the oil to heat up a bit. Crack the eggs into the wok and cook them for one minute on each side and then turn them over. When they're done, move them to a cutting board and chop them up and set them aside. Heat it over medium high heat. Cook them for 1-2 minutes on each side until each side of the shrimp is golden. Stir in 1 cup of chopped scallions, 1 tbsp. of minced garlic, and 1 chopped Thai chili pepper and cook them for an additional minute. Don't stir as the ingredients blend. Stir in 1 1/2 cups of blanched broccoli florets, 2 tsp. of soy sauce, 2 tsp. of fish sauce, 2 tbsp. of chopped mint, and 1 tablespoon (14.8 ml). of chopped parsley. Season this spicy Thai shrimp fried rice with salt to taste and serve it immediately.

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Приготовьте 3 стакана риса жасмин. Нагрейте 1 ч. л. кунжутного масла в воке на среднем огне Добавьте 2 яйца и готовьте их в течение двух минут. Добавьте в сковороду 1 ст. л. кокосового масла Добавьте в масло 225 г очищенных средних креветок без кишечной вены. Добавьте зеленый лук, чеснок и перец и перемешайте. Положите рис и готовьте ингредиенты еще 1-2 минуты. Добавьте брокколи, яйца, соевый соус, рыбный соус, мяту и кинзу и перемешайте. Подавайте.


Place the salt, bay leaf, dried thyme, and rosemary in a large bowl or dish. Pour steaming hot tap water over the other ingredients in the dish.  Make sure that the dish you use is also large enough to hold both partridges. The water does not need to be boiling hot, but it should be as hot as your tap can make it. Set the brine aside on your kitchen counter for 30 minutes, or until it cools to room temperature.  Do not refrigerate the brine yet. You may want to loosely cover the bowl of brine with a paper towel or piece of plastic wrap to prevent dust or other contaminants from falling in. Place both partridges in the brine. Make sure that they are completely covered by the brine. Once the birds are inside, cover the dish more securely with a lid or a piece of plastic wrap. Place the brine-covered partridges in the refrigerator. Keep the dish there for 3 to 8 hours.  During this time, the brine breaks down some of the muscle fibers of the partridge, turning them from solids into liquids. It also seeps into the remaining fibers, infusing the meat with more moisture. Avoid brining the birds for more than 8 hours, though, since the brine can ruin the meat if too many muscle fibers are destroyed during this stage.

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Соедините ингредиенты для рассола. Охладите рассол. Погрузите куропатку. В холодильник на 8 часов.


Place the saucepan on the stove and bring to a boil, then reduce the heat to a simmer. Allow the squirrel meat to simmer until tender, about an hour and a half.  Be sure to simmer, not boil the meat; it should not be falling off the bone when you remove it from heat. If you have an older squirrel, it may take longer for the meat to become tender. Pat it dry with paper towels to remove extra moisture. Set the pieces on a plate.  Heat the oil over medium high heat.  The oil should cover the bottom of the pan and come 1/4 way up the sides. To deep fry the squirrel pieces, heat an inch of oil into a dutch oven or large saucepan. To test whether the oil is hot enough to fry, dip the handle of a wooden spoon into the oil. When the oil bubbles rapidly around the spoon, it's ready to fry. Coat the pieces one at a time, and lay them in the frying pan. Repeat until all the squirrel pieces have been dredged and are cooking in the pan. Cook until the breading is golden brown. Serve with foods that usually accompany fried chicken: mashed potatoes, corn, or green beans. Eat carefully, since the squirrel pieces have tiny bones.

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Поместите кусочки белки в кастрюлю и покройте водой. Слейте воду. Смешайте муку, чесночный порошок, кайенский перец и несколько щепоток соли и черного перца в миске. Влейте масло в сковороду. Обваляйте кусочки белки в смеси муки. Переверните кусочки белки на другую сторону. Выложите куски белки на бумажные полотенца и дайте стечь маслу.


Place the saucepan on the stove over medium heat and let the butter melt completely.  Proceed to the next step as soon as the butter is melted. Do not allow too much smoking or sizzling to occur after the butter melts. You could also use a medium skillet instead of a small saucepan. Note that this version of beef gravy can be prepared even if you do not cook a roast or other cut of beef. As such, it is perfect for use with mashed potatoes or pre-cooked beef dishes. Add the chopped onion to the melted butter in the saucepan and stir continually for several minutes.  Use a heat-resistant flat spatula to stir the chopped onion. Cook the onion for 2 to 3 minutes or until it becomes tender and translucent. Do not let the onion brown or burn. Add the remaining 2 Tbsp (30 ml) butter to the pan and let it melt. Immediately after it melts, stir in the 1/4 cup (60 ml) of flour.  The combination of butter and flour, or flour and any other fat, is referred to as a roux. This is an essential component of forming a thick gravy or sauce. Make sure that the onion, butter, and flour are thoroughly mixed. There should be no visible clumps of flour remaining. In a separate dish, combine boiling water and beef bouillon granules. Stir the granules into the water until dissolved. You could use 3 beef bouillon cubes instead of 3 tsp (15 ml) beef bouillon granules, if desired. Slowly stir the beef-flavored liquid into the butter, flour, and onion in the saucepan. Whisk the ingredients in as you pour to prevent lumps from forming.  If you cannot pour and whisk simultaneously, alternate back and forth between pouring a little of the liquid in and stirring the liquid into the roux. Try to maintain a smooth consistency as you add the liquid. Bring the gravy to a boil over medium heat and let it cook for several minutes.  Stir the gravy occasionally as it cooks. Do not cover the saucepan. Ladle the gravy into a gravy boat or other serving dish. Serve alongside the rest of your meal.

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Разогрейте 2 ст. л. (30 мл.) сливочного масла в маленькой кастрюле. Приготовьте лук в сливочном масле. Добавьте оставшееся масло и муку. Смешайте воду и говяжий бульон. Добавьте жидкость со вкусом говядины в заправку для соуса. Готовьте, пока не загустеет. Подавайте теплой. <finished>


Place the sausage casings in a bowl of warm water while the meat mixture is freezing. This softens them to make them easier to stuff without ripping. Set up the meat grinder in a large, clean work area. Place a clean chilled bowl next to the grinder to catch the ground meat as it comes out of the machine. Remove the meat mixture from the freezer. The meat pieces should be frozen on the outside, but still slightly soft in the middle. Feed the mixture into the grinder and grind to a fine texture. When all the meat has been ground, cover the bowl with plastic wrap and put it in the freezer. Clean the meat grinder and your work surface, and put the grinder away for later use.  While you are grinding the meat, pay attention to its temperature. If it seems to be warming up, halt the process and return it to the freezer for 15 - 20 minutes before continuing. Keep your hands cold while you are working with the meat. Run them under cold water when they start to get too warm. Remove the meat from the freezer and add 1/2 cup of ice water to the bowl. Use your hands to mix the water with the meat for a little over a minute. This helps the meat bind, which results in a better texture. When you're finished, cover the bowl with plastic wrap and place it in the freezer while you get the stuffing equipment ready.

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Подготовьте колбасную оболочку. Достаньте из холодильника мясорубку. Прокрутите мясо. Добавьте ½ чашки ледяной воды.


Place the sausages in the oven on the middle rack. Cook them for about 20 minutes if they are of average size. After 10 minutes, slide the oven rack out and use a fork to turn the sausages. Rotate each one until the side that was facing up is now facing down. Twenty minutes may not be enough to cook sausages that are particularly large or thick. If you're cooking your sausages for 40 minutes, then turn them after 20 minutes of baking. After 20 minutes (or 40 minutes for larger sausages), pull the pan out of the oven and set it on the stovetop. Hold the sausage still with a fork and cut into it about halfway down with a sharp knife. Cut only deep enough to see the color in the middle of the sausage. The sausage should be brown all the way through. If it’s still pink in the center, stick the pan back in the oven for 10 additional minutes. Choose another sausage and make another small cut in the middle. If the center is still pink, continue adding five-minute increments until you see that the sausages are brown in the middle. If you want to be sure the sausages are safe to eat, use a meat thermometer to check the internal temperature. Push the thermometer into the center of one of the sausages and check to see if the temperature rises to 160 °F (71 °C) or higher. If the temperature is too low, add five to ten minutes of cook time until the sausages reach 160 °F (71 °C).

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Готовьте колбаски в духовке в течение 20 минут. Переверните колбаски, когда пройдет половина времени приготовления. Если вы взяли большие или толстые колбаски, увеличьте время приготовления до 40 минут. Сделайте небольшой разрез на одной колбаске, чтобы проверить готовность. Если фарш внутри все еще розовый, увеличьте время приготовления еще на 10 минут. Проверьте готовность другой колбаски и еще раз верните противень в духовку, если необходимо. Воспользуйтесь термометром для мяса, чтобы убедиться, что мясо прожарилось и не причинит вреда здоровью.


Place the seed nut in a plastic bag packed with damp sphagnum moss, peat moss, or sawdust. Seal the bag, then place it in your refrigerator for several months.  Chestnut seeds are actually just normal, untreated chestnuts. Seed nuts need to undergo a period of chilling to germinate properly. Storing them in the refrigerator mimics the natural process while protecting them against the harsh freezes and animals found outdoors. For best results, place the chestnuts in a vegetable crisper to prevent them from accidentally freezing. The chestnuts should be stored in the refrigerator for several months, from harvest to planting. Once the weather has warmed, you can directly sow the chilled seed nuts outdoors. The best time to plant is early spring, usually around mid-March. You can sow the seed as soon as the soil is soft and warm enough to work in. Chestnuts usually begin to develop roots in early to mid February. If you want to give the tree a head start, you can plant the seed early indoors once these roots poke through.  Poke a few drainage holes in the bottom of a half-gallon (2 L) cardboard milk carton. Cut the top off the carton, as well. Fill the carton with soil-free potting mix. The ideal growing medium should contain large quantities of organic fibrous material. Mixes that contain composted bark are especially good. After planting the seed, place the container in a sunny windowsill. Water the potting medium when it feels dry. A sturdy seedling should grow from the nut within two or three months. Note that seeds germinated indoors should be treated as seedlings and, as such, transplanted outdoors during the spring according to the guidelines marked in the "Starting from Seedlings" section. Dig a hole roughly 1 inch (2.5 cm) deep. Place the chestnut seed in the hole and cover loosely with additional soil or planting mix.  Since most chestnuts will have sprouted before you plant them, make sure that the sprout is face-down when you plant the nut. If the seed has not sprouted yet, place it in the soil with...

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Охладите семена. Сажайте каштаны весной. Ранняя посадка каштанов в закрытом посещении. Поместите семя в неглубокое отверстие. Защитите семена от животных.


Place the skillet on a burner and thoroughly heat the oil. Place the onion in the hot oil and Sauté the pieces until they are translucent. Stir it in with the onions and cook one minute more. Stir in the tomatoes, salt and pepper, and chili flakes, and reduce the heat so that the ingredients come to a low simmer. Cover the skillet and let the sauce cook for 20 minutes. Fill the pot about 3/4 full, and put in a few pinches of salt. If necessary, break them so all the noodles fit. This is the state at which the pasta is fully cooked, but still has a good texture, and hasn't become too mushy. It should take 5 - 10 minutes. Place a colander or strainer over the sink. Pour the pasta into the colander or strainer to drain the water. Transfer the pasta to a large bowl. Pour the sauce from the skillet into the bowl with the pasta. Use tongs to toss the mixture. Serve with extra tomato sauce and Parmesan cheese.

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Разогрейте масло в сковороде. Поджарьте лук. Добавьте чеснок. Добавьте помидоры и специи. Доведите большую кастрюлю соленой воды до кипения. Положите сухую лапшу в кипящую воду. Готовьте макароны, пока они не будут немного твердоватыми. Слейте макароны. Добавьте соус. Подавайте макароны.


Place the skillet on a burner and turn the heat to medium high. Let the butter melt completely and make sure the pan gets very hot.  Don't use a nonstick skillet to make an omelette using this technique. The high heat can cause the nonstick coating to flake off. This method works best with just 2 eggs, but you could add a third if you're quite hungry. Be sure the pan is very hot first; the butter should be sizzling. As soon as the eggs hit the pan they will begin to bubble and cook. Stay close by, since the eggs cook very quickly when you use this technique. Cook the first side for 30 seconds. After the second side has cooked for about 20 seconds, slide the omelette onto a plate and use the lip of the pan to fold it over. This quick technique turns out simple, flavorful, perfectly cooked omelettes.

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Разогрейте сковороду и растопите на ней небольшой кусочек сливочного масла. Перелейте смесь на сковороду. Переложите омлет на тарелку.


Place the skin covered in tar under cold, running water. For larger areas of the skin, take a cold shower. Keep the tarred skin in or under the water for at least 20 minutes. This can stop the tar from burning your skin while you determine if you need immediate medical attention or can remove the tar at home. Avoid using very cold water or ice on the tar until you determine your course of action. Although rare, tar can burn your skin and damage the skin underneath it. Seeing a doctor can ensure proper treatment of burns or other skin damage due to tar, minimize your pain and discomfort, and help your skin heal optimally. Seek immediate medical attention if:  the tar is hot even after running cool water over it the tar feels like it is burning you the tar covers a large area of skin or your body the tar is near or in your eyes Take off any clothing or fabric that covers the tarred skin. This can further dissipate heat and minimize burning, damage, or other discomfort. Avoid pulling off clothing or other items that have stuck to the skin to prevent further damage. If you cannot remove the clothing, seek prompt medical attention. Keep your fingers from picking at the tar until it cools completely on your skin. Allowing the tar to cool fully before you remove it can minimize the risk of damage to the skin underneath and ensure that it heals properly.

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Немедленно смочите смолу холодной водой. Обратитесь в пункт неотложной медицинской помощи. Снимите с пораженной кожи одежду и украшения. Не пытайтесь отодрать смолу от кожи.


Place the slide under the light microscope. Bacteria vary greatly in size, so the total magnification required will vary from 400x to 1000x. At the higher end of these magnifications, an oil immersion objective lens is recommended for greater clarity. Place a drop of immersion oil on the slide, avoiding motion during application to prevent bubbles. Move the microscope turret so the objective lens clicks into place, touching the oil. Oil immersion can only be used on specially designed lenses, not a "dry" lens. Examine the slide under the light microscope. Gram-positive bacteria appear purple, due to the crystal violet trapped within their thick cell walls. Gram-negative bacteria appear pink or red, since the violet washed through the thin cell walls, then the pink counterstain entered them.  If the sample is too thick, you may see false positive results. Stain a new sample if all bacteria types are gram-positive, to make sure the result is correct. If the decoloriser ran too long, you may see false negative results. Stain a new sample if all bacteria types are gram-negative, to double-check your results. If you are not certain what a bacteria is, look through a collection of reference images, sorted by shape and result of the gram stain. You can find databases online at the National Microbial Pathogen Database, Bacteria in Photos, and many other sites. To make identification easier, common or diagnostically important examples are sorted below by gram status and shape. Bacteria are further classified by their shape under the microscope, most commonly as cocci (spherical) or rods (cylindrical). Here are a few common gram-positive (purple-stained) bacteria organized by shape:   Gram-positive cocci are generally either Staphylococci (meaning cocci in clusters) or Streptococci (meaning cocci in chains).  Gram-positive rods include Bacillus, Clostridium, Corynebacterium, and Listeria. Actinomyces spp. rods often have branches or filaments. Gram-negative (pink-stained) bacteria are often classified into three...

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Подготовьте оптический микроскоп. Определите грамположительные и грамотрицательные бактерии. Сравните свои результаты с эталонными изображениями. Распознайте грамположительные бактерии по форме. Распознайте грамотрицательные бактерии. Оцените неоднозначные результаты. Выбросьте использованные материалы.


Place the smoke-saturated clothing in a plastic bag. Add two dryer sheets and 2 Tbsp (30 ml) baking soda to the bag for every three to five clothing items in the bag.  Seal or secure the bag and give it a thorough shake to spread the baking soda and dryer sheets around.  Let sit overnight. When you remove the clothes from the bag, shake out the remaining baking soda. Run the clothes through a standard washing cycle in your washing machine when done. This method of odor removal is beneficial since much of the smoke smell gets removed from the clothes before you wash them. As a result, very little odor gets transferred into the washing machine. Add your smoky clothes to the washing machine tub and fill the tub with enough water to cover the material. Add 1 cup (250 ml) baking soda and 1 cup (250 ml) white vinegar to the water.  Let the clothes soak in the solution for one hour at minimum. Add a normal amount of detergent to the water and wash using a normal cycle. This method is beneficial, too, since the baking soda and vinegar can help neutralize the smoke smell in your washing machine, too. If you find that you washing machine smells smoky after you have washed several loads of smoky clothes, you should purchase a commercial washing machine cleaner to remedy the problem.  Add as much cleaner to the tub as the label directs you to. Run the machine on its hottest cycle without any clothes in it. If you need to get rid of the smoke smell on your clothes temporarily before you wash them, quickly spray an odor-eliminating spray over the material. Make sure that you choose a spray that can neutralize odors, not one that simply masks the odors with another smell.

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Примените соду и листы для сушилки. Вы также можете замочить одежду в уксусе, соде и воде. При необходимости используйте средство для очистки стиральной машины. Чтобы быстро решить проблему, распылите на ткань средство для удаления запаха.


Place the spool of thread on the spool pin at the top of the machine. Hold it in place by slipping the spool holder onto the pin, as well. If you are using a small spool of thread, place the cap on the pin so that the small side is next to the spool. Feed the thread through the thread guides and around the bobbin winder tension discs.  Snap the thread into the small plastic thread guide lying directly to the left of the spool pin. With the thread held in place by the thread guide, wind the thread clockwise around the bobbin winder tension discs in front of the guide. Insert the thread through the top hole of the empty bobbin spool.  Feed the thread through from the inside so that the tail is still on the outside of the bobbin. If you're using a bobbin with holes on both sides, only slip the thread through one hole. Place the bobbin on the bobbin winding spindle, located to the far right of the machine. Lock the spindle in place.  The tail of thread should still stick out through the top of the bobbin. To lock the spindle in place, push the bobbin as far to the right as it will go. This sets the machine to its "bobbin winding" mode. Hold the thread tail and gently step on the foot control pedal. The machine should begin to wind the bobbin.  If desired, you can let go of the thread tail after the bobbin has wound a few rotations, but doing so is not necessary. The machine should automatically stop once the bobbin is full. Note that the hand wheel should not turn and the machine should not sew while the machine is in its bobbin winding mode. Cut the thread to separate the bobbin from the spool. Unlock the bobbin winding spindle and lift the bobbin away to remove it.  Unlock the spindle by pushing it back to the left. Note that the machine will not sew until the bobbin winding spindle is back in its left position. You should also trim the tail of thread sticking out from the top bobbin hole after removing the bobbin.

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Выставьте катушку с нитью. Направляйте нитку. Проденьте нить сквозь отверстие в катушке. Расположите катушку в нужном месте. Наступите на педаль ножного управления. Извлеките намотанную катушку.


Place the sweet potato in a small pot and cover with cold water. Put a lid on the pot and place it on the stove over medium high heat. Boil the potato until the flesh gives easily when it's poked with a fork, then remove from heat and drain the water. Let the sweet potato cool, then peel it and chop the flesh into cubes.  Add as much or as little sweet potato as you want. You can also supplement it with corn and other vegetables.     For prettier presentation, use a melon baller to scoop the cooked flesh of the sweet potato. Set the balls aside.    Rinse the fish pieces and pat them dry lay them on a cutting board and use a sharp knife to cut them into bite-sized cubes. Place the fish cubes in a large bowl. Add the diced peppers and salt to taste. Add the leche de tiger sauce and stir well. Place the mixture in the refrigerator for five minutes. The fish is ready to serve when it turns white. With it's pretty colors and textures, ceviche is often served in large dessert glasses or clear glass bowls. Serve over lettuce with the sweet potato pieces on the side. Garnish with cilantro and red onion slices.

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Подготовьте сладкий картофель. Нарежьте кубиками рыбу. Смешайте севиче. Подавайте севиче.


Place the thick-shelled seeds in a saucer or cup. Fill this dish with just enough water to cover the seeds and let the seeds soak overnight.  Since the shells of these seeds are so thick, they germinate much better when they are softened with plenty of water. The seeds should still be firm after you soak them, but they will feel a little softer and appear more swollen. You should use a 1 to 5 gallon (3.8 to 19 L)  pot or other planting container. Ideally, the container should have four or five drainage holes. If you are keeping the container indoors, set it on top of a saucer to prevent excess water from creating a mess as it drains. Instead of using soil from your garden, fill the planting container with medium to high quality commercial potting mix. Any all-purpose, standard commercial potting mix should suffice. These flowers do not require special soil. Soak the soil with water before you plant the seeds. The soil should be thoroughly moist, but not soggy.  Allow any excess water to drain before you sow the seeds. You will need to make sure that the soil is moderately moist throughout the germination process. This stage will usually take one or two weeks. Gently press each seed 1/4 to 1/2 inch (0.6 to 1.25 cm) into the soil. Space them apart at even intervals. Four seeds should fit into a 1-gallon (4-L) container comfortably. If you are using a 5-gallon (20-L) container, you can sow a dozen or so seeds without crowding them out too much. Set the container in a sunny location where it can receive around 6 hours of sunlight daily.  If the weather is warm enough, you can place the container outdoors on a porch, balcony, or patio. If the plants do not receive enough sunlight, they might look lengthy. Bloom production might also suffer.

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Замочите семена. Найдите достаточно большой контейнер. Наполните контейнер почвой. Хорошо полейте. Разместите от 4 до 7 семян в контейнере. Держите его под прямым солнечным светом.


Place the thinly-sliced cucumbers into a colander or strainer. Sprinkle ½ teaspoon of salt over them. Toss the cucumbers together to distribute the salt. If your sink is very clean, you can set to colander into it during this time. You can also set the colander or strainer into a large bowl instead. Do not refrigerate the cucumbers during this time. Lift the colander or strainer out of the bowl and shake it to dislodge any moisture. Pour any liquid that's in the bowl into the sink, then wipe the bowl clean. Cover your work surface with paper towels. Spread the cucumbers on top in an even layer. Cover them with another layer of paper towels. Gently press on the paper towels to soak up any excess moisture. Place the sour cream into the bowl, then add the chopped dill or chives. Pour in the vinegar, then add in the pepper and the rest of the salt. Mix everything together with a fork or whisk.  If you don't like vinegar, or don't have any, use lemon juice instead.  If you don't like sour cream, or can't find it, try plain yogurt instead. Add the cucumbers to the bowl first. Gently stir them in using a large spoon or rubber spatula. Be sure to scrape the bottom and sides of the bowl often. If you prepared it ahead of time, cover the bowl with plastic wrap, then leave it in the fridge for up to 24 hours.

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Посыпьте огурцы небольшим количеством соли. Оставьте огурцы на 1 час, чтобы они подсохли. Слейте лишнюю воду. Промокните огурцы бумажными полотенцами. Возьмите сервировочную миску и приготовьте заправку. Выложите в миску огурцы и перемешайте их. Сразу же подайте салат на стол.


Place the tip of the knife on the top of the can near the pull tab, holding it in an upright position. Make sure the hold the can and knife firmly to prevent the tip of the knife from slipping as you slowly apply light pressure to puncture the can. Make sure the hole doesn’t have any jagged edges that could potentially cut you when you chug your beer.  You can use a knife, a key, or any other sharp object. The hole should be about the size of pencil tip, it doesn’t have to be a huge, gaping hole. Grab the can in your dominant hand, and position your finger over the hole until you are ready to chug. The hole you made is sometimes called a carburetor and acts like a vent to allow air to enter the can. The extra air helps the beer to flow out of the can quicker and easier. You could also hold the can in your non-dominant hand to leave your dominant hand free to fist-bump your friends during or after your chug. With the carburetor still covered with your finger, open up the beer. Bring it to your mouth and drink it as you normally would. Starting the flow of liquid before you open up the vent will cause the beer to flow faster and make it easier to chug. When you’re ready to chug your beer, take a deep breath to prepare yourself and so you don't need to take a breath later. Remove your finger that has been covering the vent and tilt the can as the beer flows out of the can. Keep tilting the can higher and higher as the beer empties to keep the flow smooth and even for easier chugging. As you’re chugging the beer, do not take large gulps in an attempt to empty the contents of the can. Instead, relax your throat the allow the beer to simply fall down your esophagus directly into your stomach. Hold your breath as you chug the beer. Consider crushing the can in your hand and throwing it on the ground after you chug your beer to impress all of your friends with your victory. Please don’t litter and pick up your can afterwards.

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Проделайте ножом небольшое отверстие вверху банки, чтобы через него поступал воздух. Закройте отверстие указательным пальцем той руки, в которой вы держите банку. Откройте банку и начните пить так, как делаете это обычно. Сделайте вдох, запрокиньте голову назад и снимите палец с отверстия в банке. Расслабьте горло и позвольте пиву свободно течь, пока не опустеет банка.


Place the tip of your wood glue at the edge of your inner label, and squeeze the bottle with light pressure. As the record spins, continue squeezing out the glue so it creates lines around your record. Stop when you reach the outer edge. You should have thin, even lines over all of your record.  Your record will have stripes of glue following the circular grooves of the vinyl. If you squeeze out too much glue on the vinyl, that's okay. You will even out the amount of glue. However, if you use too much towards the outer edge, use a paper towel to wipe up the excess. If you are worried about getting glue on your turntable, you can apply the glue to the record on a table instead. The spinning of the turntable helps spread the glue across your record. Take a piece of cardboard or cardstock about 2 inches (51 mm) wide, and touch it to the outer edge of your record. Let your record continue to spin, and the glue will spread out and cover the record as it moves. Then, lift up on your card and place it at the inside of your record to spread out all of the glue.  You can leave your hand stationary and let the spin of the record spread the glue for you. You will have a smooth, even surface of wood glue covering the entirety of your record. You can leave your record on your turntable overnight. To see if the wood glue is dry, you can gently touch the outer edge of the glue with your finger. If it still feels sticky, let it sit for 1-2 more hours and try again. You can also leave your record on a piece of newspaper to dry if you do not use a turntable. Using your index finger and your thumb, pull up on the outer edge of the wood glue. Then, lift up with steady, consistent force to peel away all of the glue. Remove the glue slowly and gradually to try to pull it up in 1 piece.  If your wood glue does not peel in 1 solid layer, that’s okay! Lift up at another edge and peel away the glue until it is completely removed. Avoid touching the surface of your record as you peel away the glue. Put the arm of your turntable onto...

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Нанесите столярный клей по всей площади пластинки, пока она вращается на проигрывателе. Возьмите картонку и распределите клей по поверхности. Выключите проигрыватель и оставьте клей сохнуть на 24 часа. Снимите высохший столярный клей, начиная с края пластинки. Воспроизведите пластинку, чтобы проверить звук.


Place the vegetable oil in a medium saucepan and put it over medium heat. Sauté them in the pan until they become tender. Simmer the mixture for about 20 minutes so the flavors can meld. Put it in a blender and process until completely smooth. Pour it in last and blend it with the sauce. If you're using a food processor, add the vinegar while it's still running. Place it in a lidded glass jar. It will keep in the refrigerator for several months.

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Нагрейте масло. Добавьте халапеньо и лук. Добавьте соль и воду. Смешайте смесь. Добавьте уксус. Храните соус. Готово.


Place the venison roast in your slow cooker. Pour 2 cups (500 ml) of beef broth over it evenly. If you do not have beef broth, you could use venison stock, beef stock, chicken stock, or vegetable broth. In a pinch, you could even use water. Cut the butter into small chunks and distribute it evenly over the surface of the roast. If the butter has been softened, smear it over the top and sides of the meat. If the butter is still hard, however, simply distribute the chunks of butter over the surface as evenly as possible to distribute the flavor. Combine the garlic, salt, pepper, paprika, thyme, and rosemary in a small bowl. Sprinkle this blend of spices and herbs evenly over the top and sides of the roast. If you want the seasonings to penetrate the meat even further, consider using your hands to rub the seasoning blend into the meat. This works best if you are also using softened butter since you can spread both the butter and the seasonings over the surface at the same time. Spread the diced onion over the top of the roast. Layer the cubed potatoes and chopped carrots on top, as well.  Even if you choose not to prepare the roast with vegetables, you should still add the onion. Many people claim that the pungent onion flavor masks the "gamey" taste of a deer roast. If you prefer crisp, firm vegetables, you can wait until the final 2 hours of cooking time before adding the cubed potatoes and chopped carrots. The onion should always be added at this time, however. Cover the slow cooker and switch it to low. A thawed roast should take about 8 hours, but a frozen or partially frozen roast will need a full 10 hours. Alternatively, you could switch the slow cooker on high and leave it for 6 hours. Once the roast has finished cooking, remove it from the slow cooker and carve it into portion-sized chunks. Serve the potatoes and carrots on the side.

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Поместите мясо и бульон в мультиварку. Покройте жаркое сливочным маслом. Добавьте приправы. Добавьте овощи. Готовьте на медленном огне около 8-10 часов. Подавайте теплым.


Place the water, rice wine, star anise, spring onions, and ginger in a large saucepan or Dutch oven. Set the pan on the stove over medium-high heat and bring the broth to a steady boil. Carefully place the chicken feet into the boiling broth, lowering them directly into the water instead of dropping them from a height.  After adding the chicken feet to the braising broth, allow the liquid to reach a full boil again. Once the braising broth reaches a boil, reduce the heat to low, dropping the broth to a gentle simmer. Partially cover the pan and allow the chicken feet to cook until they feet tender. This should take 1-1/2 to 2 hours.  Periodically check and stir the chicken feet as they cook in the braising broth. When ready, you should be able to easily pierce through the fleshy side and straight to the bone using a standard fork. Strain the contents of the pan through a colander. Collect 1/2 cup (125 ml) of the cooking liquid and all of the chicken feet. After reserving the 1/2 cup (125 ml) of liquid, discard the remaining broth.

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Смешайте все необходимые ингредиенты. Добавьте куриные лапки. Приготовьте куриные лапки. Слейте жидкость.


Place the water, salt, and soy sauce in a saucepan and bring to a boil. Add the instant rice and stir together. Remove from heat, cover, and let steam for at least five minutes. Heat the wok over high heat and then add a tablespoon of oil. Swirl the oil around so it completely coats the bottom of the pan. Add the eggs to the wok and scramble for a few minutes.  Remove from the wok and set on a plate for now. Wipe out the wok. The wok should be hot enough for a drop of water to vaporize from the bottom. Heat wok over high heat and add a small amount of oil. Add green beans and onion to the wok and stir-fry for 2-3 minutes, until they start to get crispy and brown. Stir in the egg and rice to the vegetables in the wok. Stir-fry for 2 minutes, or until some of the rice starts to brown. Transfer from the wok to a plate. Sprinkle with pepper and serve.

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Приготовьте рис. Поджарьте яйцо. Пассируйте овощи. Всыпьте к яичной смеси рис. Подайте к столу.


Place the wax in a double boiler. Put the double boiler on the stove and turn the burner to medium high. Melt the wax until it is soft and gooey. Place the honey in the pot and stir it into the melted wax. You can substitute corn syrup for honey if you prefer. Beeswax gum goes well with peppermint flavoring. You could also try cinnamon, lemon or licorice. Squeeze about five drops of flavoring into the pot with the melted wax and honey, and stir well.  You can add finely chopped herbs, such as rosemary or mint leaves, to the mixture. For a medicinal gum, add extra peppermint oil and a few drops of lemon juice. Stir powdered sugar into the melted gum base. The mixture should begin to thicken a bit. Taste the gum mixture and add more flavorings or powdered sugar if you'd like to increase the flavor or sweetness. Use candy molds, an ice cube tray, or other small molds for the gum. Pour an equal amount of the gum base into each mold. Place the molds in the refrigerator to give the gum time to harden, then pop out the pieces when you're ready to chew them.

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Растопите воск. Добавьте мед. Добавьте ароматизаторы. Добавьте сахар. Разлейте жевательную резинку в формы.


Place the wheat-based bread flour in a large bowl, using your hands or a spoon to form a well in the center.  While not strictly necessary, it's a good idea to sift the flour into the bowl to remove any lumps and make it less dense. If necessary, you could use all-purpose flour instead of bread flour, but the resulting wrappers might be slightly less durable. Add the beaten egg and cold water to the center of the flour well. Gradually beat these ingredients into the flour until well-combined.  The resulting dough should be very smooth. Start by adding only 1 Tbsp (15 ml) of cold water, then gradually add more water as needed to achieve the desired texture. Use cold water only; warm water may make the dough too sticky to work with. Turn the dough out onto a well-floured surface. Knead it for several minutes, or until it becomes notably more elastic.  If there's enough room in the bowl, you could knead the dough in the bowl during this step. You should handle the dough with well-floured hands either way. Return the dough to the bowl. Cover the bowl with plastic wrap, then place the dough into your refrigerator. Let it remain there overnight. While it chills, the dough should become firmer and easier to handle. You need to give it at least 4 hours, but 8 to 12 hours will be best. Turn the chilled dough out onto a well-floured surface. Roll the batch into a rectangle measuring roughly 12 inches (30.5 cm) wide and 16 inches (40.6 cm) long.  You also need to apply generous amounts of flour to the rolling pin used for this step. Avoid sprinkling too much flour directly over the dough since adding too much excess flour may result in denser, less crispy wrappers. If the dough seems too sticky as you work with it, try refrigerating it for a longer period of time. Use a smooth knife to cut the dough into 12 squares, each measuring 4 inches (10 cm) on all sides. You'll need to make four columns across the top and three rows along the side to produce 12 evenly sized squares. Using a floured rolling pin, flatten each...

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Насыпьте пшеничную хлебопекарную муку в большую миску и посередине руками или ложкой сделайте углубление. Влейте взбитое яйцо и холодную воду в середину углубления. Замесите тесто. Поставьте тесто в холодильник на ночь. Раскатайте. Ножом с ровным лезвием разрежьте тесто на 12 квадратов со сторонами по 10 сантиметров. Возьмите присыпанную мукой скалку и раскатайте каждый квадрат, чтобы получить кусочки теста со сторонами по 15 сантиметров. Используйте полученные заготовки.


Place the whites in a large sink or bathtub. Add 1 cup (235 mL) of white vinegar. If the clothing labels state bleach is okay, you can substitute the vinegar with ¼ cup (60 mL) of non-chlorine bleach. Add one gallon (3.8 liters) of cool water. Soak for 30 minutes. After you have soaked the white clothing for 30 minutes, rinse with cool water. Then place the laundry in the washing machine. Add detergent and wash with cool water. Air dry the clothing. If soaking and washing the white clothing in vinegar or bleach does not remove the dye, you can try a color remover like Rit Color Remover or Carbona Color Remover. Mix the product with water according to package directions, and then soak, rinse, and launder the clothing. You should only use color remover on all-white clothing as this harsh product will strip all dyes from the fabric.

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Замочите белую одежду в отбеливателе или белом винном уксусе. Сполосните вещи и еще раз постирайте. Попробуйте воспользоваться специальным пятновыводителем для полинявших вещей.


Place the wine-filled demijohn on a table or flat chair, being careful not to disturb the sediment at the bottom. Next, place a second demijohn on the ground below the first. Make sure the second demijohn is cleaned and sanitized. If you disturb the sediment, allow the demijohn to sit undisturbed for a few hours before racking. This will give the sediment a chance to fall back to the bottom. Remove the bung and airlock, setting them aside on a clean towel. Next, insert a siphon tube into the jar. The end of the tube should be resting a few inches or centimeters above the sediment. If the tube is touching the sediment, it will suck sediment into your new demijohn, defeating the purpose of racking. Suck on the free end of the tube until you taste wine. Next, quickly place the free end into the second demijohn, filling it with wine. Keep an eye on the tube to make sure it doesn’t suck up any sediment.  If you’re worried about contaminating your wine with mouth bacteria, use a suction bulb to begin siphoning instead. Suction bulbs can be bought online or from a winemaking store. Use clean hands to replace the bung and airlock, screwing them on tightly. Put the demijohn back in its cool, dark location to continue fermenting. Clean and sterilize the old demijohn after racking. Otherwise, the sediment may stick to the bottom and become difficult to clean. Every three weeks, check the wine for sediment. If you see any, rack the wine and let it sit for another three weeks. This process can take up to nine weeks. Once the wine is sediment-free, it’s ready to bottle.

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Подготовьтесь к переливке вина. Вставьте сифонную трубку. Перелейте вино. Закройте бутыль пробкой с воздушным шлюзом. Продолжайте переливать вино.


Place them in a bowl and cover them with six cups of water. The beans should triple in size. If you want to change the amount of soybeans you're using, just be sure to always use a volume of water three times the volume of the soybeans. Use a large stockpot or dutch oven, so you won't risk having the water and beans boil over the rim.

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Замочите сою на ночь в воде. Вскипятите 4 литра воды.


Place them in a food processor and puree them until they're smooth. Pour it all into a bowl and use a spoon to mix it together completely. This hot sauce will become richer with time and will keep for several months in the refrigerator.

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Приготовьте пюре из перцев. Смешайте пюре с уксусом и солью. Храните соус в закрытой крышкой стеклянной банке.


Place them in a large stockpot and top it with 2 gallons (7.6 L) of water and the remaining garlic. Bring the water to a boil. Skim the foam from the top of the water as the ingredients cook. Cover the pot and keep cooking the meat until it's tender, about 3 hours. Strain the excess water from the pepper mixture. Add the strained peppers to the stockpot.

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Сварите требуху и свиную ногу. Уменьшите газ. Добавьте в приготовленное мясо смесь перцев.


Place them in a pan with two tablespoons of olive oil.  Put the pan on the stovetop and turn the heat to medium, mid-high.  Heat the onions until they are translucent.  Continue to stir the onions so that the heat is distributed equally.  You can use sweet white onions as a substitute for the red onions. If you have a gas stove, turn the heat down to medium to mid-low as you stir the onions.  Gas stoves heat much quicker than electric stoves. While the onions are frying, prepare a mixture in a bowl.  The mixture includes: 20-30 halved baby rose tomatoes, 1/2 cup dry white wine, 2 teaspoons Worcester sauce, 3 tablespoons chopped herbs, 2 teaspoons brown sugar, 1 teaspoon salt, and a tad bit of ground pepper.  Mix together with your hands or a spoon.  Be careful as to not crush the tomatoes.  You will want the appearance of the tomatoes on your final dish. The chopped herbs could include parsley, rosemary, basil, or thyme.  Feel free to mix and match depending on your personal taste preferences. Once the onions are translucent, add the mixture.  Stir with a spoon so that the onions mix together with the rest of the ingredients.  Place a lid on the frying pan.  Reduce the heat to low, mid-low. As you are stirring the mixture, feel free to add more olive oil if the ingredients start sticking to the pan. Do this for about one hour.  Continue to stir the ingredients every 10 minutes or so, and immediately replace the lid.  After the hour is up, turn the heat off. The most important thing is to not burn the ingredients, particularly the tomatoes.  If at any time you feel as if the ingredients are done cooking, turn the heat off. Let it sit somewhere safe so that it can cool down.  Take a spoon and pour it directly over, or next to, the pap.  Garnish the dish with fresh herbs, like parsley, oregano, or basil.

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Нарежьте две головки красного лука. Смешайте оставшиеся ингредиенты. Добавьте приготовленную смесь в сковороду с луком. Продолжайте готовить гарнир. Снимите сковороду с плиты.


Place them in a pot filled with water and bring it to a boil. Then, let them simmer for 15 minutes or until they're cooked through. Peel the skins off the potatoes and cube them. Combine 1 lb. of frozen hash browns, 3 chicken bouillon cubes, 1/2 tsp. of pepper, 1 tbsp. of celery flakes, 1 tsp. of celery seed, and 1/8 cup of diced onion in a pot. Cover the pot in just enough water to cover the ingredients. Add one or two pinches of salt to the water. Boil the ingredients until they're tender. Combine 2 cans of Cream of Chicken soup and 2 cans of milk in another pot. Stir the mixture until it's smooth. Add the cubed russet potatoes, 1 cup of diced ham, and 1 tsp. of garlic salt to the soup. Heat it until the ingredients are blended and cooked through. Taste it to see if it needs more garlic salt or pepper. Sprinkle ½ cup of shredded cheddar cheese, 4 strips of chopped and fried bacon, and 1/8 cup of chopped green onions onto the soup. Enjoy this hearty soup as a main course or as an appetizer.

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Отварите 6 средних картофелин рассет. Положите в кастрюлю несколько ингредиентов. Сделайте в другой кастрюле смесь куриного супа. Добавьте в суп картофель, ветчину и чесночную соль. Нагревайте суп на низком огне в течение 10-15 минут. Украсьте суп. Подавайте этот сытный суп в качестве основного блюда или закуски.


Place them in a saucepan. Put the saucepan on the stove and turn the burner to medium high. Let the milk and sugar come to a boil and cook, stirring constantly, until the sugar dissolves, which should take about 5 minutes. Remove the mixture from heat. Pour the ingredients into the saucepan and stir them in until they're completely incorporated.  You can add 1/2 cup of cocoa powder to make chocolate peanut butter cookies. Stir in 1/2 cup peanut butter  Use a spoon or a small ice cream scoop to scoop the batter in even amounts onto a baking sheet. As they cool, they'll harden slightly. When you can pick them up without them falling apart, they're ready to eat. Save some treats for later by storing them in the fridge, which will keep them from melting and falling apart.

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Вскипятите молоко и сахар. Добавьте ваниль, арахисовое масло и соль. Добавьте овсянку и перемешайте. Выложите тесто ложкой на противень, покрытый пергаментом. Дайте печенью остыть в течение 15 минут. Храните оставшееся печенье в холодильнике.


Place them in a single pile. This will give you a general idea of the volume and inventory of items in the cabinets. Throw away items you're positive you don't need as you go. Throw any old, unused, or expired items into a trash bag. Keep an eye out for empty product containers or products that may have mildew forming, such as old shampoo and perfume bottles. Try and find things that you can do away with, including items that may still be in good condition, but you rarely or never use. Give away these items to people who can use them.  Keep all of your essentials, like toothbrushes and hand soap, on the counter while you clean. If you can't find willing friends to take your old items, drop them off at a local charity. The categories may differ depending on the variety of products that you own, but some examples are:  Facial skin care Body care Bath Hair care Makeup Medicines Oral care Nail care Shaving Perfumes Measure the space in your cabinets and the space that your items will take up in containers. This way, when you go shopping you can be sure that your items will fit into the containers, and the containers will fit in the cabinets. Container types may include plastic baskets, clear plastic containers with lids, or wicker baskets. You can also look for other kinds of containers around your home that you can re-purpose and use in your bathroom, such as metal cans, magazine holders, and see-through plastic orange juice containers. For the items that you need to grab easily when you're on-the-go, see-through containers come in handy. Use lidded containers for smaller items that tend to create a clutter. Open-top containers are best for items like toothbrushes that fit vertically into containers (they don't have to be see-though).  Your local department store should have plenty of see-though container selection to choose from. Stick to acrylic plastic containers. Glass works too, but limit them to holding items you won't need in a hurry to minimize the chances of them breaking. Once you begin segregating...

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Уберите все вещи, которые стоят сверху на раковине и шкафчиках. Выбросьте или отдайте больше не используемые и старые вещи. Сгруппируйте по категориям те вещи, которые вы решили оставить. Приобретите прозрачные контейнеры для хранения вещей, которые можно будет вместить в шкафчики. Сложите в контейнеры вещи схожего назначения. Подпишите все контейнеры в соответствии с категорией вещей, которые хранятся внутри.


Place them into iced water. Place back in the water as you slice them. Add the turmeric powder. Then drain and place on a clean tea towel to retain the moisture. Drop in a few slices at a time to deep fry (don't overcrowd the oil). Use a slotted spoon to add and retrieve the slices.   Once cooled, they can be served or stored. To store, place in an airtight container, such as a glass container or resealable bags.

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Снимите с бананов кожуру. Нарежьте бананы на ровные кружочки. Подержите бананы в воде в течение 10 минут. Разогрейте масло. Повторите процедуру, пока не пожарите все бананы. Выложите чипсы на бумажное полотенце. Дайте чипсам остынуть.


Place them on a cutting board and use a knife to slice them into 1/2-inch strips. It's easiest to stack the tortillas and cut them all at once. Pour in a pat of butter or a tablespoon of vegetable oil and heat it for a few minutes. Lay the strips in the hot butter or oil and let them cook on one side for about 20 seconds. Use tongs to flip them over and cook them on the other side until they turn a little brown and crispy. Let them drain on a plate lined with paper towels.  Some people skip this step, preferring to eat migas with tortillas that are soft instead of crunchy. If this is your preference, cut the tortillas into strips and skip to the next section. If you wish you can fry the tortillas until they get quite crunchy, like tortilla chips. In fact, tortilla chips may be substituted for tortillas in this recipe if you have them on hand.

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Порежьте тортильи на полоски. Разогрейте сковородку на среднем огне. Поджарьте полоски тортилий.


Place them over the uncooked egg, distributing them evenly across the skillet. Use a spatula to press them slightly down so that the egg mixture coats them all over.  If you want the tortilla strips to remain extra crispy, don't poke them down under the egg mixture. Let them sit on top instead, so the edges won't get soggy. The eggs should be pretty well cooked at this point. Stir them a bit if there are still wet pools of egg in the pan. Spread the cheese evenly across the migas. Keep cooking the mixture until the cheese has totally melted. If the cheese seems to be melting too slowly, you can cover the skillet with a lid for about a minute to help it along. Use a spatula to scoop migas from the skillet onto plates. Serve with salsa, sour cream, refried beans, more tortillas, and any other toppings you desire.

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Выложите полоски тортильи в сковороду. Равномерно посыпьте мигас сыром. Подавайте мигас на стол. Готово.


Place these ingredients in a large bowl and stir them until they are thoroughly combined. Whisking them all together works best. This recipe makes 6 servings or around 36 fritters. Once you've combined the first set of ingredients, you should stir the next set together until you've thoroughly combined everything again. You can use canned corn or corn fresh off a cooked cob. Now, use a mixing spoon to fold the ingredients into the batter until they're fully incorporated. They don't have to stick together completely; thanks to the milk, the mixture should be a little bit loose. If it's too chunky, add a bit more milk to loosen it up. Use a deep fry thermometer to make sure the oil doesn't get hotter than this; if it does, the fritters will burn right away. You can go ahead and start heating the oil while you make the batter to save time since it'll take a little while for it to heat up. You can use a cookie scooper or a regular spoon to scoop out each spoonful of dough. It will expand and should be no bigger than a ping-pong ball. Once you've scooped it out, drop it into the oil. You can throw in as many spoonfuls at a time as will comfortably fit into the pot. Give each spoonful about 2-3 minutes on each side before flipping it over, allowing it to brown evenly. You have to keep a close eye on them during this time to make sure they don't burn. Use a slotted spoon to remove the fritters from the oil, shaking off the excess oil, and place them on a paper towel over a plate. You can enjoy these tasty corn fritters on their own, or you can sprinkle them with a spoonful of powdered sugar or lightly drizzle them with maple syrup. Enjoy them for breakfast, as a snack, or during any time of day.

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Смешайте муку, сахар и разрыхлитель теста. Добавьте яйца, молоко, соль и кайенский перец. Добавьте в полученное тесто кукурузу и мелко нарезанный зеленый лук. Налейте в сковороду рапсовое масло, чтобы оно покрыло дно примерно на 8–10 см, и нагрейте. Выложите по одной-двум ложкам теста с масло. Готовьте оладьи до золотисто-коричневого цвета. Избавьтесь от излишков масла. Подайте к столу.


Place these ingredients in a large bowl. Whisk together 1 cup of all-purpose flour, 1 of cup cornmeal, 1 tbsp. of baking powder, 1 tbsp. of kosher salt, and 1/2 tsp. of cayenne pepper. Continue whisking the ingredients to remove any lumps until the beer has been fully incorporated into the rest of the ingredients. Make two strips from each fish. To make this mixture, combine the salt, pepper, and granulated garlic together in a small bowl. Combine 1 tbsp. of salt, 1 tbsp. of black pepper, and 2 tbsp. of granulated garlic together in a small bowl using a spoon to stir the ingredients together. Sprinkle the salt mixture over both sides of the fillets until you've evenly seasoned them. Leave them in the batter for 10-15 seconds until they've absorbed it. Once the fryer has heated, you can add the fish to the fryer a few at a time and move them around so that they don't stick. Continue to fry them until they're brown and crispy. Take the fish out of the fryer and place them in a serving platter. Season the fish with the juice of one lemon and enjoy it while it's hot.

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Разогрейте фритюрницу до 175 º C. Взбейте до получения однородной массы муку, пекарский порошок, кукурузную муку, соль и кайенский перец. Добавьте к смеси 1 бутылку (350 мл) янтарного пива и перемешайте. Разрежьте филе сома вдоль пополам. Сделайте смесь из соли. Посыпьте филе смесью соли. Окуните каждую полоску рыбы в пивное тесто. Положите рыбу во фритюрницу. Обжаривайте рыбу в течение 3-4 минут. Подавайте.


Place three fingers from one hand on the top three holes and three fingers from the other hand on the bottom three holes. Blow over the flute as you would a soda pop bottle, pursing your lips and directing air into the mouth opening. If you are not getting any sound, try pursing your lips even tighter so that the air hole is smaller. Since the dizi is symmetrical, it can be held in either horizontal direction, and can be played easily by a left-handed person as by a right-handed person. A dizi can emit different tones depending on temperature and humidity, so oftentimes winter is a less desirable season to play certain dizis. Watch the shape that your mouth makes as you are playing. Take note of how your mouth looks when you are able to make noise with the flute. There are many different resources online that give instruction on how to play the dizi. Tim Liu is one of the most well-known dizi instructors, although there are a number of others as well., Once you have mastered how to play a dizi, you can start to experiment with other techniques, such as sliding and popping notes, creating two tones simultaneously, using different tonguing techniques, using circular breathing, and so on, which can be accomplished by changing the embouchure and airflow. These are difficult to achieve, so a beginner should certainly not expect to be an expert player immediately. Dizi musicians spend decades perfecting their techniques. Master dizi players typically use several dizis to be able to play in a range of keys.

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Держите флейту поперек к своему телу и расположите губы у отверстия мундштука. Учитывайте время года и температуру воздуха, когда играете на флейте. Практикуйтесь перед зеркалом. Консультируйтесь у преподавателей игры на флейте и записывайтесь на онлайн курсы. Учите углубленную технику игры.


Place translucent tracing paper over your computer monitor or art book to trace from a reference image, or draw your own directly onto the tracing paper.  Avoid tiny pieces and complex lines until you are a skilled inlayer. Consider which materials you'll use for each piece. Use multiple inlay materials for better contrast and aesthetic. Cutting each piece of your inlay out from its own sheet of tracing paper ensures you'll end up with pieces of the correct size. Leave yourself at least one "master design" sheet that won't be cut at all. Place your master design sheet over carbon paper and trace it again to mark the design onto the wood you want to inlay.  You may also wish to include a few "reference marks" around the design to help you orient yourself while inlaying. If you don't have any carbon paper, cut out one of your copies and tape it in place, then trace around it onto the wood. You'll then need to cut out each piece and tape it within the larger design, tracing around its edge as well. Cutting them all from one trace will result in undersized pieces. Number each one on its surface and on the master design sheet in the order you'll be inlaying them. Start with the furthest background elements and move to the foreground. Cut your pieces larger on edges that will end up underneath another piece to create an overlapping effect. You can even cut the entire "implied" piece out, such as a leaf that will be half hidden behind another leaf. To ensure precisely cut patterns, you can tape your pattern onto a medium density fiberboard (MDF) and cut it out using a table saw, router, circular saw, or jigsaw with the proper technique:   Only use laminate or carbide blades or a carbide drill bit to cut fiberboard. Use eye protection. Clean table saws thoroughly to remove debris that could cause a bad cut. Clamp the fiberboard in place and score with a utility knife before using a circular saw or jigsaw. Tape the fiberboard template or the paper cutout onto the wood veneer or other inlay material. Trace the pattern...

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Создайте свою деталь. Сделайте отдельные копии отдельных элементов детали. Обведите узор через копирку. Возьмите отдельно вырезанные элементы узора. Сделайте  шаблон из древесноволокнистой плиты. Вырежьте первый сегмент будущего рисунка. Подпилите границы. Временно прикрепите деталь или её шаблон к базе. Аккуратно вырежьте форму и удалите дерево изнутри. Когда будете делать зарубки, сделайте их видимыми! Начните вырезать.  Вырежьте всё возможное (аккуратно!) сверлом 1/8 ( 3 - 3,5 мм).  Вырежьте форму по границам сверлом 1/6  (1,5 – 1,6 мм). Приклейте деталь на место. Прижмите деталь крепко и оставьте сохнуть. Подравняйте деталь. Вырежьте и поместите на место остальные детали.


Place two granny squares on top of each other with the right sides facing together. This method is quick and easy, and as long as you keep the stitches fairly loose, it makes the seam very flexible and soft. Thread a large darning needle with yarn. Insert one end of the yarn through the eye of the needle and pull enough of it through to prevent the needle from becoming un-threaded during the joining process. You do not need to knot the yarn, but you may do so if you have difficulty keeping the yarn on the needle. Knot the short end of the yarn to the opposite side of the yarn, just past the portion which passes through the eye of the needle. Pull the thread through the the back loop in both the top and bottom squares.  Do not pull the yarn all the way through since there is no knot on the end of the yarn to hold it in place. Leave enough yarn at the end after pulling the rest through to either knot or use in attaching another square, depending on whether this square is on the end of a row or in the middle, respectively. Bring the needle over the edge of both squares and into the next back loop of the top square. Push it through the loops of both the top and back squares once more.  Repeat this with the next set of back loops. You are essentially sewing the squares together using a whip stitch, or a type of stitch that stitches over the edge of the material rather than before the edge. Continue sewing this top edge of the two squares together to connect them together. After the two squares have been joined together, you can use the same technique to join squares to the other sides of the same two squares. Expand your squares out in whichever direction you need to in order to add rows in both directions. Knot the yarn to the back edge of the final square once you have finished stitching them together.

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Сложите два квадрата вместе. Заправьте нить в иголку. Начните с правого верхнего угла. Делайте стежок в каждую петлю (заднюю дужку) сшиваемых краев. Добавьте новые квадраты.


Place your Developer and Blix containers in a sink or a bathtub with water that is 102 degrees Fahrenheit or 38.8 degrees Celsius. Use your thermometer to monitor the temperature of the water. Place your development tank in clean tap water that is 102 degrees Fahrenheit or 38.8 degrees Celsius, and pour same temperature water into the tank (without opening it) to pre-soak your film before developer. With your agitator, agitate the tank for one minute while it is soaking. After one minute dump the water out. It is OK if the water is colored. Make sure any excess water is removed from the tank. Use a thermometer to ensure that your Developer is 102 degrees Fahrenheit or 38.8 degrees Celsius. With a stopwatch in hand, pour the Developer into the tank until it is level with the opening at the lid. Start the stopwatch as soon as you've poured all the Developer into the tank. Agitate the tank for 15 seconds.  Do this by swirling the tank around. Flip the tank gently 4 times every 30 seconds. Tap the tank gently on the edge of the sink to pop any bubbles that have formed inside from flipping it. Repeat this every 30 seconds for 3 minutes exactly. At 3:25, start pouring the Developer back into its original chemical container or jug using the funnel. Your developing time will be 3 ½ minutes. Do not neglect to agitate the developing tank. The developing chemicals become exhausted very shortly after coming in contact with the film. The agitation ensures that fresh chemicals are touching the film. Ensure with your thermometer that the Blixer is at the right temperature. Pour the Blix mix into the tank until it is level with the opening at the lid, and start your timer. Agitate for 15 seconds then cover. Flip the tank four times, but you do not need to tap it this time! Flip the tank 4 times every 30 seconds for 6 minutes. At 6:25, pour the Blix back into its original chemical container or gallon jug using the funnel. You will need to wash the film after you pour out the Blix. Fill the tank with tap water that is 95 to...

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Опустите растворы проявителя и закрепителя в теплую воду. Подготовьте пленку к работе. Залейте в бачок проявитель. Залейте в бачок отбеливающе-фиксирующий раствор. Залейте в бачок стабилизатор.


Place your arms directly in front of you with the fingers pointing up and palms facing you. Relax your shoulders and take several deep breaths. While you can perform acupressure anywhere, try to make yourself as comfortable as possible. With your opposite hand, place 3 fingers below the crease of your wrist. Place your thumb right below them and center it in between the two large tendons. This is the pressure point. Specifically, you're looking for the P6, or inner gate, pressure point which relieves nausea. The same point on the opposite side of your arm is known as the SJ5, or outer gate. Take your thumb and index or middle finger and press firmly on the point on both sides of the wrist when you feel nauseous. Then gently, but firmly rub the point using a circular motion for several minutes. You may immediately feel relief, but it can sometimes take up to five minutes. Repeat the process with your other wrist. Simply do several quick taps while taking deep breaths. It doesn't matter which arm happens to be on top. If you like, you can alternate arms. Do this for several minutes, until you begin feeling relief. For some, tapping or rubbing the wrists may seem easier than locating and massaging the P6 pressure point. Try tapping if you're still struggling to locate the exact pressure point. Find the bottom of your kneecap and measure four fingers below it. With your opposite hand, place a finger right below the lowest measuring finger (your pinky), on the outside of your shinbone. If you've correctly found the pressure point, a muscle will flex if you move your foot up and down. Specifically, you're looking for the ST36, or three miles, pressure point, which is one of the most widely used pressure points, providing nourishment and energy. Use your finger, fingernail, or heel of the opposite foot to apply firm pressure. You can keep pressure on it without any massage or you can rub up and down on the point. Either way, keep pressure on the point for several minutes.

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Расслабьте и правильно расположите руки. Найдите на руке точку, на которую нужно воздействовать. Надавите на точку пальцами. Легко похлопайте одним запястьем о другое. Найдите точку акупрессуры ниже колена. Надавите на точку ниже колена.


Place your backup in the appropriate drive to restore the documents you backed up before starting this procedure and re-install your applications. This is located in the lower left hand corner of the screen. To restore your backup, choose "All programs" and "Accessories." Then choose "System Tools" and "Backup." When the Backup program is opened, click "Next" to continue. " Click "Next" to continue to the next pane. Click "Browse" to find your backup in either the CD or the thumb drive and then "Next" to continue. It may take some time to restore completely if it was a large backup. Click "Close" when the restoration is complete. The files from your backup should appear on your newly formatted computer.

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Возьмите диск или флеш-накопитель с резервной копией данных. Откройте меню «Пуск». Выберите «Восстановить файлы и настройки». Нажмите «Готово», чтобы запустить процесс восстановления.


Place your bait at various depths to create an attractive setup, setting out the shallowest lines first and the deepest lines last so that the lines don't become tangled. Toss the pieces off of the transom until you have a visible chum click. Toss in new pieces every minute or so to keep the chum slick constant. Make sure that your hooked baits are within the chum slick.  If you are finding fish at different depths than the depths at which you set your bait, then you may want to change your bait depth. A bluefin will be 20 to 30 feet (6 to 9 m) on your fish finder and will have a characteristic hump shaped like an upside-down "V."

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Насадите живую приманку, как мерланг или сельдь, через жабры. Разрежьте мерланга или сельдь на 3 или 4 части, для создания первоклассной приманки. Закрепите воздушный шар (в качестве поплавка) и позвольте приманке дрейфовать от лодки. Следите за вашим гидролокатором.


Place your bamboo poles in the tub and allow them to soak overnight.  As with wood, bamboo requires moisture to bend. The moisture softens the lining and hemicellulose in the bamboo cells and allows them to flex. Without heat and moisture, these molecules crystallize making them virtually immovable. Depending on the size and thickness of the bamboo, soaking time may be longer. Pull the bamboo out of the water and slowly bend the bamboo, attempting to coax it into the shape you need. If you hear a crackling sound, the bamboo has not been soaked long enough, and needs to be placed back in the water. Take a large sheet of paper and sketch out the shape you want you bamboo to take. Place this paper on top of your large piece of plywood. Using the sketch as your guide, hammer nails into the plywood, following the sketched shape. Each nail should be approximately an inch apart. Hammer in a second row of nails. This row should run parallel to the shape you just nailed and the distance between the two rows should be slightly larger than the diameter of the bamboo. Once your bamboo has been adequately soaked and is pliable, remove it from the water and place it on the plywood between the nails. Allow the bamboo to dry 1-3 days. You can test whether your shape has been set by picking the bamboo off the board. If the bamboo retains the desired shape, it has finished drying into shape.

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Наполните чан теплой водой. Проверьте стебель на гибкость. Нарисуйте эскиз требуемой формы бамбука. Повторите форму наброска гвоздями. Согните бамбук.


Place your chocolate squares in a microwave safe bowl. Place them in a microwave for 30 seconds. Then remove them and stir. Keep microwaving the chocolate in 30 second intervals until it's completely melted. Remove the brownie bites from the refrigerator. Dip them into your chocolate mixture one at a time. You can decorate the brownies as desired after dipping them in the chocolate. You can add decorative sprinkles or sparkling sugar, for example.  If there is a special occasion, decorate the brownie bites to reflect this. For example, you can use red and green sprinkles for Christmas or pink sprinkles for Valentine's Day. If you're making the brownie bites for a friend, use decorations they would like. If you're making them for a child's birthday party, for example, glittery sugar may be appropriate. After the brownie bites have been dipped in chocolate and decorated, place them in refrigerator again. Chill them until the chocolate hardens. How long this will take depends on the precise coolness of your refrigerator, but it generally takes around 20 minutes. You should store your brownie bites at room temperature in an airtight container. They should keep for about 3 to 4 days. After this point, you should discard your brownie bites.

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Растопите шоколад. Опустите кусочки брауни в шоколад. Украсьте кусочки брауни. Охладите брауни. Хранение кусочков брауни.


Place your clean jam jars, lids, and bands in your large canning pot filled with water. Bring the water to a simmer so the jars heat up. Be sure to use fresh lids so the seals are intact. You can use lids that have been used before though. Your jars must be hot when you fill them with the hot jam. If the jars are cold, the hot jam may cause the jars to shatter. It may help to place a wide funnel over your jam jar. Carefully pour or ladle the jam into your jar. Leave about 1/4" of headspace at the top of the jar. Wipe the jar rims and threads with a clean cloth to make sure there's no jam stuck to the outside or top of the jar. Avoid leaving too much headspace. If you leave more than half-an-inch of headspace, there will be too much oxygen at the top of the jar and processing won't be able to sterilize the space so your jam will spoil faster. Place warm lids and rings over the jam jars. Twist them on to just fingertip tight. Use a canning tool to gently lower them into your pot filled with hot water. The water should cover the jars by 2 inches. Bring the water to a boil. Cover the pot and boil the jars for 10 minutes. Resist the urge to twist the bands on tightly. Fingertip tight will let air escape from the jar while it's processing. Turn off the heat and carefully use a canning tool to lift each jar out of the water. Set them on a clean towel on your counter. Make sure it's in a draft-free spot so the temperature remains constant. Let the jars sit 12 hours and then you can check the seals. To check the seals, press down on the lid. You shouldn't feel any give and the lid shouldn't spring back when you remove your finger. It should remain flat if it was processed correctly.

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Простерилизуйте банки и крышки. Наполните банки джемом. Закройте банки и простерилизуйте их. Достаньте банки с джемом из кастрюли. Ваш джем готов.


Place your cursor at the beginning on the page where you want to change the page numbering. In the Page Setup category, click the Breaks button. Select Next Page from the list of options. On the first page of the newly create section, double-click the either the header or footer to open the Design tab. This is located in the Navigation category. This will separate the two sections, letting the header and footer change. Headers and footers have separate links, so depending on where your page number is located, you will need to unlink the correct section. Insert your new page numbers. Use the Page Number Format window to change the format of the numbers. You c an also choose whether to continue the numbering from the previous section, or start new numbering.

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Выберите место, где вы хотите изменить вид номеров страницы. Дважды кликните по колонтитулу или на поле страницы документа. Для изменения шрифта нужно щелкнуть на его имя. После редактирования настроек страницы нажмите на кнопку ОК, чтобы сохранить изменения.


Place your feet about shoulder width apart, but staggered in an up-and-back position.  You should be able to rock back and forth in this position without fear of falling over, as it is the most stable. Make sure your feet are planted on the ground and you are not standing on your toes.  You will begin with your weight shifted to your back foot, while maintaining your stance with your front foot fully on the ground as well. You should hold the ball in your nondominant hand (the one you don’t write with), with your other hand laying at your side.  Hold the ball in front of your body, above your hips and just below your waist. Don’t hold the ball too far out from your torso, otherwise you won’t be able to hit it with your opposite hand. Don’t grip the ball too firmly, but rather let it rest on your palm using a gentle grip with your fingers to keep it from falling. Your upper body and shoulders should be leaning forward slightly, and you should keep your eyes on the ball at all times. Close your hand, with your fingers tucked in and your thumb resting at the side. Using your hand with a closed fist, swing your arm in a pendulum motion to hit the ball.  Swing your arm with your palm facing up and your thumb facing out. Don’t wind your arm up very far prior to the swing; bring it back the same distance as you have to swing forward. For example, if you have to swing your arm forward half a foot, then swing with your arm only half a foot behind your starting position. Shift your weight forward slightly from your rear foot to your front, in time with your swing. Aim to hit the ball just below the center, so as to propel it slightly upwards and over the net.  Drop the hand holding the ball just before making contact with your swing. Follow through with your swing. Don’t stop your arm from moving immediately upon hitting the ball, but allow it to propel forward to give your hit more power. Keep your eye on the volleyball the whole time to aid in making contact.

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Займите позицию. Возьмите мяч. Поправьте осанку. Свободную руку сожмите в кулак. Замахнитесь рукой. Ударьте по волейбольному мячу.


Place your feet so that your front foot is slightly ahead of the ball; this way your club will be resting near the centre of your body. Your feet should be a little wider than shoulder-width apart with your golf ball toward the middle of your stance.  Play your bigger clubs (such as hybrids or drivers) more towards your front foot, and smaller clubs (like irons) towards the middle of your stance. If you're a right-handed player, it will be the opposite. Your left foot will be about one foot — often less — closer to the hole than the ball is. If you're a left-handed player, your right foot will be closer to the hole than the ball is. Don't stand so close to the ball that you have to bend your elbows to accommodate the club positioning. At the same time, don't stand so far away that your arms are fully outstretched. You want your upper body to be slightly bent toward the ball and your torso bent away from the target, but not dramatically so. Tilt your upper body slightly away from your target. Alignment is the direction your feet and shoulders are pointed in. You want to align your feet and shoulders so that an imaginary line passing from your back shoulder to front shoulder — and back foot to front foot — is pointed directly at your target. This is called keeping your alignment "square." To check your alignment, get into your stance and place a golf club on the teeing area along the tips of your toes. Step back from the golf club and look at the direction it's pointing in. It should be pointed either at your target, or at the hole itself. Instead of being a stiff mannequin, try to adopt an "athletic stance" by bending your knees slightly. Try a practice swing with your knees totally straight to see how hard it is — and how unnatural it feels — to swing a golf club without slightly bent knees.  Balance your weight slightly on the balls of your feet. Although this is more difficult than balancing your weight on your heels, it is easier to shift your weight forward, and then backward, as you perform your swinging...

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Встаньте перед мячом так, чтобы он был по центру, при этом, одна нога должна быть немного впереди. Станьте на таком расстоянии от мяча, чтобы до него можно было достать клюшкой, свободно свесив руки перпендикулярно земле. Проверьте линию прицеливания. Слегка согните колени.


Place your flower order (if desired) and pick up any goods friends or neighbors have offered to lend -- CDs? Baskets? Cake dishes or punch bowls? Tea trays? Sound equipment? A pre-rolled red carpet? Make a grocery list for the food and drinks. Buy any hard-to-find ingredients now in case you foresee having any trouble. Grab the alcohol now, too, if you're having cocktails. As long as it's meaningful, it doesn't have to be large -- especially since you're throwing her the dang party!  If she's a bit on the OCD side, ask the other bridesmaids and attendants what they've gotten her. They may have valuable input or you could join forces to purchase a larger gift. You could always offer to pay for part of the honeymoon! Hey, that's one less gift to open in the stream of gifts that will dominate (and possibly put the snooze button on) the party. Finally, a moment for you! Since you're the hostess, you have to look good, too! Here's the excuse to buy that new dress you've been looking at.

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Позаботьтесь об основных деталях. Купите свой подарок для невесты. Выберите свой наряд.


Place your hand near the base of your fire site to make sure it feels cool. If you do not feel any heat emerging from the ground, it is likely to be fully extinguished. Also check for signs of steam and listen for any hissing noises, which are signs of remaining burning embers.  If you do not see evidence of these things, it is safe to leave your fire site. If you see evidence of any of these things, repeat the above steps to extinguish the fire. If you don't plan on using the fire site again, dump water over it.

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Убедитесь в том, что от костра больше не идет пар и жар, а также не слышится треск.


Place your index and middle fingers over the inside center of your inner elbow. When you press lightly you should be able to feel the pulse of your brachial artery from this position. If you have difficultly locating your pulse, place the head of the stethoscope (the round piece at the end of the tube) in the same general area and listen until you can hear your heartbeat. Tuck the cuff end through the metal loop and slide it onto your upper arm. The cuff should be roughly 1 inch (2.5 cm) above the bend of your elbow and should be evenly tight around your arm. Make sure that your skin is not pinched by the cuff as you wrap it securely. The cuff should have heavy duty velcro on it, which will hold the cuff closed. If you can wiggle the two fingertips under the top edge but cannot wedge your full fingers beneath the cuff, the cuff is tight enough. If you can wedge your full fingers under the cuff then you need to open up the cuff and pull it tighter before closing it again. The head should be face down, with the wide part of the chest piece in contact with the skin. It should be positioned directly over the pulse of your brachial artery that you found earlier. Also place the stethoscope earpieces in your ears. The earpieces should face forward and point toward the tip of your nose. The gauge needs to be positioned where you can see it. Hold the gauge lightly in the palm of your left hand if taking your own blood pressure. If taking someone else's blood pressure, you can hold the gauge in whatever position you want as long as you can see the face of the gauge clearly. You should hold the pump in your right hand. Turn the screw on the pump bulb clockwise to close the airflow valve, if necessary.

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Найдите ваш пульс. Оберните манжету вокруг руки. Проверьте плотность прилегания манжеты, просунув под нее два пальца. Просуньте под манжету стетоскоп. Расположите манометр так, чтобы вы смогли видеть его циферблат.


Place your index fingers on the outside of your eyes and the middle fingers in the centers of your eyebrows. Push up gently and look down. Squeeze your eyes tightly shut and release by opening them again. Repeat this exercises once or twice per day, which may reduce the appearance of wrinkles and prevent them in the future. Put your index fingers on the outside corners of your eyes. Then place your middle fingers on the inside corners. Press gently, keeping your fingers in place, and close your eyes while looking up. Open your eyes and repeat the movement. Do this once or twice a day. Make a V-shape with your thumb and fingers at the upper corners of your mouth. Make the same shape with your other hand and place it above the first hand. Gently press in your fingers and try to force a smile against them. Repeat once or twice per day. This can temporarily reduce wrinkles and prevent them in the future. Place one hand below your neck. Keep your thumb spread far from the other fingers. Then place your other hand on top of the first and point your chin toward the ceiling. Gently pull down your chest and smile with your mouth closed. This can reduce wrinkling around your neck while strengthening the muscles. It may also prevent more wrinkling in the future.

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Тренируйте мышцы вокруг глазных яблок. Выполняйте упражнения для нижних век. Укрепите мышцы вокруг рта. Повысьте силу и гибкость шеи и головы.


Place your jewelry in a clean mason jar or another suitable container. Cover it with white vinegar, so that it is completely immersed. You can let it sit for two or three hours, depending on how much tarnish you need to remove. Then, rinse and dry the jewelry. If the piece is only moderately dirty, it should be pretty clean after fifteen minutes.

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Погрузите ювелирные украшения в белый уксус.


Place your knight directly between the two pieces on the closest file to either side of the king or rook line. Say something like: "wouldn't this suck, this is called a fork. I've put two pieces in danger and I can take your rook free of charge." To accentuate this fact, do the same, replacing your student's rook with their queen. Place one of your bishops at the opposite corner. Explain that they have to get their king out of danger but will lose their queen because of it. Explain that this is a pin and because the king has to move, it is also a discovered attack. Place your bishop so that it attacks the rook and the king. Tell them that this is a pin, fork, and a discovered attack all in one. Many chess tournaments require you to take notation while playing to let you analyze it after playing and improve your game. Many chess boards should have the alphanumeric system already on it.  The length of the board runs from a to h (from white's perspective; if black, it is reversed. The width of the board runs from 1 to 8 (from white's side to black's side; again, reversed if from black's perspective). If white, the bottom right corner should always be white. This square is called h1. Rows are called "ranks"; columns are called "files." If there are no pawns in a file, it is said to be "open." If only one pawn of one color is on a file, it is "semi-open." If pawns of different colors, then it is a closed file. If they demonstrate correctly, then play them in a game.  Teach them simple openings. Openings should not be analyzed into much detail unless they are highly advanced players. Basic opening principles should be taught, however, including the three objectives of the opening:  Open up your diagonals to let the pieces develop. Pawn to e4 is the best move for white for beginners because it opens up the bishop and queen diagonals simultaneously. Teach them to develop their knights before their bishops, to castle early, get their rooks on the center (d and e) files, and attack the king using tactics. Take control...

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Поставьте на доску короля вашего ученика и его ладью, оставив ее на четыре клетки дальше по горизонтали или вертикали. Поместите ферзя вашего ученика в угол доски, его короля дальше по диагонали ближе к центру доски. Оставьте короля и ферзь вашего ученика на своих местах, только поместите ладью на поле того же цвета несколько подальше. Научите их алгебраической нотации, широко используемой для записи шахматной партии. Дайте своему ученику задание:


Place your necklace in a small container on top of a vibrating object, such as a washing machine. Allow the necklace to rest on the vibrating object for a few minutes. The vibrations will help shift and shake the knot of the necklace loose.

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Ослабьте узел.


Place your pinky, ring, and middle fingers on the side of the cards facing away from you, and place your thumb on the end of the cards that is closest to you. Use your index finger as support on the top side.

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Держите колоду горизонтально в той руке, в которой вам удобнее.


Place your record on your turntable and turn it on. While the record spins, lightly hold the brush on the surface of your record to sweep away any impurities and static build-up. Keep your brush on your record for 1-3 spins, then angle your brush at the edge of your record and slowly remove it.  Most record brushes have 2 rows of bristles, 1 to sweep of the dust, and 1 to remove static. Be sure to clean your brush after each use. That way, you do not spread debris to and from your cleaning brush. While this will not erase scratches, it will help your turntable pick up as many grooves in your record as possible, helpful to avoid skipping parts of the song. Visit a music store or search online to find a kit. Most come with a liquid cleaning solution, directional brush, and smaller brush used to clean the directional brush. Then, follow the specific directions outlined in your kit’s instructions to clean away surface debris. Your directions will likely have you apply the cleaning solution, then use the brush to sweep away extra dirt. Combine ¼ cup of 90-99% isopropyl alcohol, ¾ cup of distilled water, and 1 or 2 drops of dishwasher fluid in a spray bottle. Place your record on a microfiber cloth, and spray the solution on your record. Wait 30 seconds to let the liquid fill the grooves, and wipe away the liquid with another microfiber cloth. Then, soak another microfiber cloth in distilled water, and wipe off both sides of your record.  This will remove fingerprints and grime that a record cleaning brush cannot pick up. Avoid spraying the label of your record. You can repeat the process for both sides of your record to thoroughly clean away dirt and dust. Locate the scratches of your record, and angle 1 wooden toothpick at the scratch. Apply a little pressure, and rub back and forth on the scratch. Do this for any and all scratches on your vinyl. Rubbing the scratch with a toothpick helps get into the small cracks and lift up stubborn debris.  Take your time when cleaning with a toothpick and be careful not to...

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Используйте сухую щетку для очистки винила, чтобы удалить грязь и пыль. Купите набор для ухода за винилом, чтобы провести профессиональную чистку. Если такой набор вам не по карману, изготовьте жидкость для чистки винила самостоятельно. Легонько пройдитесь по царапине зубочисткой.