Place the cake on a piece of cardboard and outline it with a pencil. Remove the cake and cut the circle out of the cardboard. You could also place your cake on a decorative plastic tray or a cheap pizza pan. Make sure that the rubber bands are covered. Cut the ribbon so that both ends overlap slightly. Secure the ribbon together by taping the two ends together. You can wrap more than one type of ribbon around the cake. Wrap each layer in a different type of ribbon or wrap a large ribbon around each with a thinner ribbon layered over the larger one. Add fake flowers to the cake by sticking the stems between diapers. Stuff colorful pieces of tissue paper down the paper towel roll (if you used Method Two) and add flowers coming out of the top. Go to your local craft store and see what decorations you can find. You can also add baby travel sized products for extra flair. (This is an optional step.) Tie the netting together at the top with a bow, or add a stuffed animal to the tie for a "topper" to the cake.

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Сделайте основу для торта из твердого картона. Оберните каждый слой лентой. Разместите украшения на торте. Вы можете завернуть торт из подгузников в целлофан или сетку для удобной транспортировки.


Place the can of coconut milk in the refrigerator and allow it chill overnight.  Do not shake the can. Remove the can of coconut milk from the refrigerator and open it.  The coconut cream should be sitting firmly on top.  Use a spoon to scoop out the solid cream into your chilled mixing bowl. Leave the clear coconut liquid behind in the can.  You can save it to make a coconut-based soup or add it to a fruit smoothie. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to the coconut cream. Whip for about five minutes until stiff peaks form and serve immediately. This recipe is good not only for vegans but for people who are lactose-intolerant since it contains no dairy products.

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Охладите. Вычерпните крем. Добавьте остальные ингредиенты. Взбейте.


Place the cantaloupe under running water and use a vegetable brush to scrub the entire surface. Because these melons grow on the ground, they do sometimes carry food-borne pathogens like salmonella, so washing is very important. Place the melon halves so the cut sides are facing upward. Use a spoon to scrape out the seeds from the center of each half. Take care to remove as little fruit with the seeds as possible, because that's where you'll find the juiciest and sweetest flesh. Once the wedges are cut, you can serve them as is to be eaten as hand-held snacks. To eat cantaloupe like this, hold a wedge by the rind and eat the fruit from the rind by taking small bites. Don't eat the greenish flesh touching the rind. Discard the rind when there's no orange fruit left on it.

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Вымойте и поскребите дыню. Выньте семена. Подайте дыню вместе с кожурой.


Place the carrot pieces with the cut side facing down to steady them. Slice each piece into four equal pieces with your knife. The pieces that you cut should be rectangular in shape.

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Разрежьте каждый кусочек моркови на четыре части.


Place the chickpeas in a strainer and rinse them for 30 to 60 seconds under cold running water. By rinsing the chickpeas now, you clean off any surface debris or dirt clinging to the dried beans. This is also a good chance to pick out any small stones or dark brown chickpeas that accidentally got mixed into the batch. Combine the water, chickpeas, and baking soda in a 2 1/2 qt (2.5 L) slow cooker, stirring slightly to make sure that the baking soda is evenly dispersed and that the chickpeas are all submerged under the water.  Note that a pre-soaking is not needed when you cook the chickpeas in a slow cooker. Since the chickpeas will cook so slowly, they do not need to be softened beforehand. The use of baking soda is still recommended, however. Since you are skipping the pre-soaking step here, the sugars do not have the same opportunity to break down as they do with the traditional boiling method. The use of baking soda, which helps break apart gas-inducing sugars, can make the chickpeas a bit easier to digest once finished. If you decide not to use the baking soda, you can add 1 tsp (5 ml) of salt to the water, instead. The salt will not break apart the sugar, but it will add more flavor to the chickpeas, which will absorb the grains of salt as they take in water. As a result, the inside of the chickpeas will be seasoned as well as the outside. Cook on high heat for 4 hours or low heat for 8 to 9 hours. If you want slightly firmer beans, cook them on high for only 2 to 3 hours. Dump the contents of the slow cooker into a strainer to separate the water from the beans. Rinse the beans, still inside the strainer, under running water for 30 to 60 seconds. The water the beans cooked in can contain a lot of dirt and stripped sugars, so it needs to be dumped out. The chickpeas must also be rinsed since some of the debris in the water can end up clinging to the surface of the chickpeas. You can use the chickpeas immediately, add them to a recipe calling for the bean, or save them for another time. Any recipe that...

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Промойте и слейте нут. Положите ингредиенты в небольшую медленноварку. Накройте крышкой и варите до мягкости. Слейте воду и хорошо промойте нут. Подавайте или используйте как желаете.


Place the chocolate in a microwave-safe bowl. Microwave it for 30 seconds, then give it a stir. Continue to microwave it in 30 second intervals, stirring after each, until the chocolate is smooth and pourable. You can also melt the chocolate over low heat on the stovetop if you don't want to use the microwave. Place the bananas and about 3/4 of the walnuts in a medium-sized bowl. Mix them together with your clean hands or rubber spatula. You can use a metal spoon, but be careful not to break the bananas. Your bananas should be about 1/4 inch (or about 1/2 centimeter) in thickness. Grab four small bowls or parfait glasses. First, place 1/4 cup (60 mL) of pineapple at the bottom of each bowl. Then divide the walnut-coated bananas evenly between them. Top each with a scoop of strawberry ice cream, drizzle with melted chocolate, and top with the rest of the walnuts and a cherry. You can substitute the strawberry ice cream with a low-fat variety, high protein ice cream, or frozen yogurt for healthier options.

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Растопите шоколад. Перемешайте кусочки бананов с грецкими орехами. Уложите парфе слоями.


Place the cloth over the bucket, then tip the bucket over a clean bucket or pot. You may also use a screen wire or a clean white t-shirt to strain the mash. Clamp down the lid and place it on a stovetop burner. You may discard the solids that you strained out with the cheesecloth. Run the copper tubing run from the lid (or vent) of the pressure cooker to a sink filled with cold water. Coil the middle of the copper tubing in the cold water, then run the other end of the tube over the edge of the sink to a clean container on the floor. Let the contents heat to exactly 177 °F (80 °C) and no more. This is the approximate boiling point of grain alcohol. As the pressure cooker heats, the alcohol turns into ethanol steam, travels through the condensing tube to cool. The resulting liquid drips into the container on the floor. That's the moonshine.  The liquid that comes out of the copper tube before the cooker reaches 177 °F (80 °C) contains methanol, which becomes steam at a lower temperature than ethanol. This low-boiling liquid must be discarded. Methanol attacks the optic nerves when consumed. You'll probably have to discard at least two ounces of liquid before the ethanol, which can actually be consumed, begins to emerge. Keep monitoring the temperature and collecting alcohol until the temperature rises above or drops below 177 °F  (80 °C). You should be able to collect about 2 gallons (7.6 L) of liquid. Finished moonshine is between 180 and 190 proof (90 to 95%) - practically pure grain alcohol. To make this product drinkable, responsible brewers cut it to half strength by mixing with pure spring water.

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Процедите жидкость через марлю. Залейте жидкость в скороварку. Расположите медную трубку так, чтобы стала возможной конденсация. Зажгите огонь под скороваркой. Разлейте самогон в тару.


Place the clothing on a surface that is safe to iron on. An ironing board or hard table of some kind is best.  You could use the floor if you don’t have any other surface to iron on. Just be careful with a hot iron around carpeting. This method works to remove vinyl or rubber prints that were heat transferred to the clothing in the first place. Fold a towel up so it fits inside of the piece of clothing and below all of the printing that you want to remove. This will protect the other side of the clothing from the heat of the iron. If you don’t have a spare towel handy, you could also use an old t-shirt or anything else that is soft and not prone to damage by heat. Soak a hand towel or clean cloth in cold running water. Wring out the excess water so it is not dripping and place the cloth flat over the print you want to remove. The wet cloth will create a protective layer between the iron and the printing so it doesn’t melt onto the iron. Press the hot iron against the wet cloth over the first part of the print that you want to remove. Apply gentle pressure with your hand to be sure the heat reaches the print. If the iron is the heavy old-fashioned kind, then you can just let it sit on top of the printing and the weight should be enough on its own. Listen to the sound of the water fizzing and evaporating on the wet cloth under the iron. The cloth will be dry when you don’t hear the water bubbling anymore. Lift the iron up and set it aside when that part of the cloth is dry. If you leave the iron on too long after the wet cloth stops fizzing, it could burn. Carefully scrape off the print with the sharp edge of a knife. Use your fingers to help peel it off when you have loosened it with the knife.  Be careful to always scrape away from you with the knife to avoid cutting yourself. Try to use the knife to just loosen the edges of the printing, and then peel as much as you can off with your fingers to avoid damaging the fabric below with the knife. Wet the cloth again if it is dry after you peel off the first...

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Расположите предмет одежды на ровной поверхности, чтобы можно было гладить его утюгом. Подложите сухое полотенце под рисунок с внутренней стороны предмета одежды. Постелите сверху на рисунок влажную ткань. Поставьте нагретый утюг на влажную ткань поверх рисунка на одежде. Снимите утюг, когда влажная ткань под ним станет сухой. Сковырните рисунок ножом. Повторяйте эти действия, пока не снимете весь рисунок.


Place the coconut on a cutting board with its holes or indentations facing up. Brace the bottom of the coconut firmly with one hand, or ground it by placing it on top of a rolled up dish cloth. With the other hand, try poking a sharp knife into each of the coconut's three holes until it goes in easily.  Poke the knife into the coconut just enough to create an opening, then remove it carefully. A screwdriver can be used instead of a knife to poke into the coconut. Pick up the coconut and turn it upside down over a container. Allow it to drain it completely. Save the coconut water to drink or add to a smoothie later on. The outer shell of the coconut is so hard that a regular knife will not be able to cut through it. To break it, place the coconut in a clean plastic bag or large Ziploc bag and place it on a hard surface, like a concrete driveway. Use a hammer to smash the coconut until it breaks into pieces. Remove the broken pieces of coconut from the plastic bag and place them back on the cutting board. Turn each piece face down and brace the shell with one hand. Approach the side of the upside down coconut with a butter knife and carefully pry away the flesh from the shell. Once all of the coconut flesh is freed from its shell, use a vegetable peeler to remove its skin. Pull off the brown fiber coating as you would a potato. Rinse the coconut flesh to remove any residue from the skin. Place the pieces of coconut in an airtight plastic container or sealed zip lock bag. Keep them refrigerated for 4-5 days.

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Проткните кокос острым ножом. Слейте кокосовую воду в миску или стакан. Положите кокос на твердую поверхность и разбейте его молотком. Используйте нож для масла, чтобы отделить кокосовую мякоть от скорлупы. Возьмите овощечистку и отделите кожуру от мякоти. Храните свежий кокос в холодильнике 4–5 дня.


Place the cold water in a medium mixing bowl. Sprinkle the unflavored gelatin over the water and allow it to sit for 10 minutes. As the gelatin sits, the individual granules should begin to absorb the water. This process, known as "hydrating" or "blooming," makes it easier to dissolve the gelatin once you add hot liquid. Pour the strong, hot coffee into the gelatin mixture. Stir well for several minutes, or until the gelatin completely dissolves.  Note that the coffee must be very hot when you add it; otherwise, the gelatin may not set properly. The coffee should also be quite strong to balance the sweetness of the condensed milk and mimic the taste of Vietnamese coffee. After the gelatin dissolves, pour the sweetened condensed milk into the mixture. Stir well to combine. You must use condensed milk. Do not used evaporated milk since it lacks the sweetness and thickness of condensed milk. Carefully pour the coffee mixture into an 8-inch by 8-inch (20-cm by 20-cm) square glass dish. To make thinner cubes of coffee jelly, you could use a 7-inch by 11-inch (18-cm by 28-cm) glass dish or a 9-inch by 13-inch (23-cm by 33-cm) glass dish. Place the filled dish into the refrigerator. Chill for 2 to 4 hours, or until the coffee jelly is firm.  Thinner cubes will solidify quicker than thicker cubes. Wait until the jelly feels firm enough to hold between your fingers. To be on the safe side, you may wish to wait 8 hours or overnight. Cut the finished coffee jelly into 1-inch (2.5-cm) cubes and turn the cubes out into a large serving bowl or dish. Enjoy immediately. Store extra coffee jelly in an airtight container kept in the refrigerator for up 3 or 4 days.

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Смешайте желатин с водой. Налейте горячий кофе в желатиновую смесь. Добавьте сгущенку. Аккуратно перелейте кофейную смесь в квадратную стеклянную миску размером 20 х 20 сантиметров. Остудите желе, чтобы оно полностью застыло. Подавайте желе к столу.


Place the container on the top rack, leaving it open. Close the dishwasher and start a hot-water cycle. The vinegar will work to remove grime and mold that may have accumulated around the dishwasher. Make sure the dishwasher is empty save for your vinegar filled container. Make sure the dishwasher is empty. Sprinkle it over the bottom. Let the baking soda sit in your dishwasher overnight. After doing so, turn the dishwasher on for a short hot water cycle. The baking soda will remove any remaining odors from the mold. While the vinegar and baking soda will remove any mold on the walls, some of the dishwasher’s nooks and crannies (such as the door seal and the folding arms) might need a bit more attention. Dip the toothbrush in soapy water and scrub at any mold you find. Pay close attention to the drain and spray arm at the bottom of the dishwasher. Humidity and food can collect there, making them a prime spot for mold. Scrub each thoroughly.

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Налейте в пластиковую емкость один стакан (240 мл) уксуса. Насыпьте в посудомоечную машину 240 г пищевой соды. Зубной щеткой удалите остатки плесени.


Place the cookie sheet in the oven and allow them to bake until the edges are set and crisp. That usually takes between 10 and 15 minutes, depending on the thickness that you rolled the dough to and the size of cookie cutters that you used. The cookies should be firm but still soft when they’re baked through. Once the cookies are done, remove the baking sheet from the oven. Allow the cookies to cool on the sheets for 1 to 2 minutes to ensure that they’re fully set before you move them. After cooling the cookies for a couple of minutes on the baking sheet, use a spatula to transfer them to wire racks. Allow the cookies to cool completely, which should take approximately 20 to 30 minutes. If you plan on decorating your cookies, it’s especially important to allow them to cool fully. Otherwise, the royal icing may melt when you apply it to the cookies.

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Выпекайте печенье от 10 до 15 минут. Достаньте из духовки и дайте остыть. Дайте печенью полностью остыть.


Place the cornmeal, 1 tsp (5 ml) flour, and baking soda in a 1-qt (1-L) glass jar. Pour the scalded milk on top of the dry ingredients, then stir or whisk the contents together until smooth. To prepare the scalded milk, heat it on the stove or in the microwave until small bubbles form around the edge of the dish. Steam may develop, but you should not allow the milk to reach a rolling boil. Allow the milk to cool to a lukewarm temperature before adding it to the dry ingredients. Cover the jar and let it stand for 8 to 12 hours in a warm place away from any drafts.  Ideally, the starter should be kept at a temperature around 105 degrees Fahrenheit (40 degrees Celsius). Place the jar in your oven with the heat off, but turn the oven light on. Note that you may need to turn the light on up to two hours ahead of time to get the oven adequately warm. Alternatively, try wrapping a kitchen towel around the jar and placing it in a paper bag. Keep the wrapped jar in the warmest part of your kitchen. Once the starter develops bubbly foam and a pungent fermented odor, transfer it to a medium mixing bowl. Add the 2 cups (500 ml) of warm water and 1-1/2 cups (375 ml) of flour, then stir until smooth. At this stage, the starter should have the consistency of a thin pancake batter. Loosely cover the bowl with plastic wrap and return it to the warm place used previously. Allow the starter to rise for another 2 hours. The starter needs to maintain the same warm temperature it previously had. It should bubble and nearly double in volume. Transfer the starter to larger bowl, then add 1 cup (250 ml) of warm water and about 2-1/2 cups (425 ml) of flour. Mix the ingredients until a stiff dough forms.  You may need to vary the amount of flour by 1/2 cup (125 ml) either way to achieve the right consistency. Knead the dough in the bowl until it becomes soft and elastic. Lightly grease the bottom and sides of a small loaf pan with cooking spray, then shape the dough into a loaf and set it inside. Use an 8-1/2 inch by 4-1/2 inch (21.5...

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Смешайте ингредиенты для первой закваски. Оставьте закваску на ночь в теплом месте. Смешайте первую закваску со второй. Дождитесь, когда закваска станет пенистой. Добавьте все ингредиенты для замешивания теста. Придайте тесту форму буханки хлеба. Дайте тесту подняться. Выпекайте 35–40 минут. Приятного аппетита.


Place the cream cheese and butter in a mixing bowl. Use an electric mixer or work by hand to beat the two ingredients together until you have a light, fluffy mixture. Continue beating the mixture as you add the powdered sugar and milk. Beat for several minutes, until the ingredients are well combined and the icing has the right consistency.  If you need to thicken the icing, add more powdered sugar. To thin out the icing, add a spoonful of milk.

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Взбейте сливочный сыр и масло. Добавьте сахарную пудру и молоко.


Place the cut eggplant on a baking sheet lined with paper towels and use a liberal amount of salt on the open side of the eggplant slices. Salting helps draw out the extra water, so the baked eggplant will turn out less watery and mushy. It also prevents the eggplant from soaking up too much oil. You can skip this step if you're in a hurry, but it's worth doing if you want the texture of your eggplant to turn out perfectly. As the salt sits on the eggplant slices, you will see droplets of water begin to bead and drip from the fruit. If you don't see this occurring, sprinkle more salt on the eggplant. Carefully squeeze the water into a bowl or the sink, then pat the eggplant slices with paper towels to absorb the excess moisture. Be careful not to squeeze too hard and crush the eggplant.

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Посыпьте нарезанный баклажан солью. Подождите тридцать минут. Выжмите соленую воду из кусочков баклажана.


Place the cut or scrape under warm running water to remove surface dirt and debris. Make sure the water is not too hot, as it can damage your skin further. Allow the water to rinse off the cut or scrape. As you rinse off the cut or scrape, notice if it is very deep or large. If you can see tissue or fat inside the cut or it is 3 inches (7.6 cm) or larger in diameter, go to your doctor right away. You may need stitches for the cut to properly heal. Look for an over-the-counter antibiotic ointment at your local drugstore or pharmacy. Use clean fingers to apply the ointment one to three times a day or as directed on the label. The ointment will help to keep the area moist and prevent bacteria from getting into broken skin, allowing it to heal. You may use antibiotic ointments like Bactine or Polysporin. Keep the cut or scrape moist and protected with a bandage. Use a small Band-Aid for a smaller wound or cut. Put non-fluffy gauze on a larger wound or cut, securing the ends with medical tape. To ensure the cut or scrape heals quickly, make sure you put on a fresh bandage every 24 hours. Remove the old bandage and apply antibiotic ointment to the cut. Then, put on a new bandage. Keep the cut or scrape covered so it can stay moist and heal quickly.  Make sure you keep the cut or scrape covered when you go outside and expose your skin to the sun. The sun can discolor the cut or scrape, leading to a slower healing time. You should take off the bandage only when you are in the shower, as the moisture will help the cut to heal. Most minor cuts and surface scrapes will heal within 1 to 3 weeks with no scarring. If the cut or scrape does not show signs of improvement, or a scab does not form, go to your doctor. They can assess the cut or scrape and determine if it has become infected.

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Промойте пораженную область теплой водой. Нанесите антисептическую мазь. На царапину или порез наложите повязку. Меняйте повязку 1 раз в день и держите порез или царапину защищенной. Обратитесь к врачу, если порез или царапина не заживает через 1–3 недели.


Place the diced tomatoes into a medium mixing bowl and crush them using the back of a fork. Continue until the tomatoes are soupy, yet still chunky.  If you don't mind getting your hands dirty, you could also crush the tomatoes by hand instead of using a fork. Doing so would actually make it easier to control the process. Set the tomatoes aside after crushing them. Pour the oil into a heavy, 2-qt (2-L) saucepan. Set the pan on the stove over medium-high heat. Give the oil at least 30 to 60 seconds to warm up. You should be able to turn the pan and easily coat the bottom with the oil once it's warm enough. Add the minced onion to the hot oil and cook, stirring frequently, for several minutes or until the onion becomes slightly translucent. Add the minced garlic to the oil and onion. Saute, stirring frequently, for another minute or until the garlic looks golden in color. Watch the contents of the saucepan carefully at this point. Minced garlic can burn quickly if you leave it unattended. Add the prepared tomatoes, oregano, basil, sugar, salt, and pepper to the saucepan. Allow the mixture to cook at medium-high heat, stirring frequently, until it begins to boil gently. Reduce the heat to low and allow the sauce to simmer, uncovered, for at least 30 minutes. You can simmer the sauce for up to 90 minutes. A sauce that simmers for longer periods will be thicker and more flavorful. Remove the finished sauce from the heat and let it cool down to room temperature. If you want to save part of the sauce or all of the sauce for later, you can pour the cooled sauce into an airtight container and refrigerate it for up to one week. If frozen, the sauce can last for up to two months. If the sauce seems too chunky or thick, use an immersion blender to puree it until it reaches the right consistency. After you puree the sauce, it should be ready to use.

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Раздавите помидоры. Нагрейте растительное масло. Поджарьте лук. Добавьте чеснок. Добавьте остальные ингредиенты. Варите хотя бы 30 минут. Остудите. Измельчите соус в блендере, если необходимо.


Place the dried eggs in a clean blender or food processor. Mix on a high setting for a minute or two until a fine, consistent powder forms.  You must grind the eggs down into a fine powder; crumbs are not small enough. If you do not grind the eggs down thoroughly, they will become grainy when you try to reconstitute them. You could also grind the eggs down using a seed grinder or mortar and pestle. Doing so can take more time and energy, but the results will be the same. Place the powdered eggs in sanitized glass jars equipped with tight lids.  You can usually pack the jar to the very top without leaving any empty headspace. If possible, use a container with non-permeable sides, like a glass jar. It is also ideal to use a container that you can vacuum seal after packing it. A pantry or cupboard will usually work, but a food storage area in a cellar might be even better. Storing the eggs in a refrigerator will also work.  If the eggs have been thoroughly dehydrated and stored properly, they are usually safe for several months to about two years. If any moisture or fat remains, or if the eggs are not stored in an airtight container, the shelf-life is drastically reduced. Under these conditions, powdered eggs may only last one week at room temperature or three to four weeks in the refrigerator. For longer storage, place the powdered eggs in a freezer. Frozen powdered eggs can last for five years or more. Make sure that the container you use is freezer-safe, however. Mix 1 Tbsp to 2 Tbsp (15 to 30 ml) warm water with 2 Tbsp (30 ml) powdered eggs. Stir the two ingredients together thoroughly, then let it sit for about 5 minutes, or until the eggs thicken and set.  Once the eggs have been rehydrated, you should be able to use them as you would use regular eggs. Cook the eggs after rehydrating them. Raw powdered eggs should always be cooked, and pre-cooked scrambled powdered eggs will usually need to be cooked again for the sake of texture. Pre-cooked boiled eggs may not need to be cooked again, though.

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Измельчите высушенные яйца в кухонном комбайне. Держите яйца в герметичной емкости. Храните яичный порошок в прохладном, темном месте. Разведите яйца путем смешивания порошка с водой.


Place the duct cap in the hole and push it all the way in to see if the duct will be long enough to reach through to the vent hole on the other side.  If it is not long enough, you'll need to purchase a duct extension, which can be attached to the cap with sheet metal screws and duct tape.  By the same token, if the duct is too long, trim the excess ductwork using metal shears. Remove the duct cap and apply caulk to the area around the hole where the edge (flange) of the vent cap will rest against the wall. This creates a better seal. Press the cap firmly into place and attach it by driving screws into the exterior of the house. Apply caulk generously around the cap's flange to fully seal it.

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Проталкивание заглушки. Замажьте лишнюю полость вокруг отверстия. Установите заглушку воздуховода. Вокруг заглушки загерметизуйте лищнюю полость.


Place the eggs in a medium saucepan. Add water until the surface of the water is 1 inch (2.5 cm) higher than the tops of the eggs. Heat the saucepan over high heat until the water starts to boil. Turn off the heat, cover the pan, and let the eggs cook in the hot water for an additional 5 minutes.  It is generally recommended to bring the water and eggs up to temperature at the same time. If you drop cold eggs into boiling water, you may end up cracking some of the shells.     To make the eggs easier to peel and to prevent the yolks from taking on an unappealing green tint, rinse the eggs in cold water as soon as you remove them from the hot water. This stops the cooking process and creates a barrier of steam between the egg white and the shell, which is why the shell is easier to remove as a result. You can rinse the eggs in cold, running water, or you could dunk them into a bowl of ice water.    Let the eggs sit at room temperature or in cold water until they are cool to the touch. Once they are sufficiently cool, peel off the shells using your fingers. When done, you should be left with a dozen hard-boiled quail eggs.  To peel the shell, tap it on a hard surface, using just enough force to form a crack. Peel the shell off in pieces from this crack.     Note that you can do this step up to two days in advance. If you do not plan on using the boiled quail eggs immediately, you should refrigerate them in a covered container until you are ready. They should not be kept for more than two days, however.

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Отварите яйца. Охладите и очистите скорлупу.


Place the flour and baking soda in a bowl. Whisk until they are fully combined. Place the butter, sugar, egg, and vanilla in a bowl and beat until the ingredients are incorporated and the mixture is light and fluffy. Pour the flour mixture into the bowl of wet ingredients. Use a long-handled spoon to stir the batter until you can no longer see the specks of white flour. Use a spoon or a small ice cream scoop to place even amounts of cookie dough onto the baking sheet. Space them an inch or two apart to allow the cookies room to spread. Use the bottom of a drinking glass to press the cookies flat. This will give the cookies a sweet, crunchy finish. Place the baking sheet in the oven and bake the cookies for 15 minutes, or until the tops turn slightly golden. Remove them from the oven and place them on a cooling rack or a plate. Let them cool for a minute or two before eating. Sugar cookies are fun to decorate with glaze or icing. Add sprinkles or edible glitter to make them look festive.

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Предварительно нагрейте духовку до 180⁰С. Смешайте все сыпучие ингредиенты. Разотрите масло, сахар, яйца, экстракт ванили в другой чашке. Добавьте мучную смесь. Выложите тесто ложкой на противень. Разровняйте печенье. Посыпьте каждое печенье сахаром. Испеките печенье. Выньте противень с печеньем из духовки и дайте им остыть. Украсьте печенье.


Place the flours, sugar, salt, baking powder, and cinnamon into a food processor. Pulse the mixture a few times to combine all the ingredients. You can make this recipe in a bowl if you don’t have a food processor. Whisk together the dry ingredients. Turn the food processor on low. Drop in one cube of chilled butter and wait for it to get incorporated into the dry ingredients. When that happens, add the next cube of butter.  Repeat until you’ve added all the butter. Continue whizzing everything in the food processor until the ingredients come together as a crumbly mixture with the texture of cornmeal.  If you don’t have a food processor, use a pastry cutter to gradually cut the butter into the dry ingredients. Whisk together the honey, molasses, and water in a separate small bowl. Turn the food processor back on low and pour in the liquid mixture.  Continue processing the ingredients for one to two minutes. Everything will come together as a soft dough.  Without a food processor, use a wooden spoon to incorporate the wet and dry ingredients. When the dough has had time to chill, remove it from the fridge and turn it out onto a flat, floured surface. Preheat your oven to 350 F (177 C).  Knead the dough for a minute or so, until it comes together into a cohesive ball. Add more flour, and use a floured rolling pin to roll out the dough. Roll the dough out to a thickness of one-eighth of an inch (0.3 cm). Make the thickness of the dough as even as possible to prevent burning and undercooking.  Add more flour to the surface and the rolling pin as needed if the dough starts to stick. There are a couple ways you can cut the dough, depending on whether you want traditional graham crackers or more unique ones. When the cookies are ready, place them onto greased or parchment-lined baking sheets.  You can use a pizza cutter to cut the cookies into squares or rectangles with straight edges. If you want squares, make them roughly two inches by two inches (5 cm by 5 cm). To make rectangles, cut the dough into cookies that...

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Смешайте все сухие ингредиенты. Добавьте сливочное масло. Добавьте жидкие ингредиенты, чтобы замесить тесто. Разогрейте духовку и раскатайте тесто. Нарежьте раскатанное тесто. Проколите тесто вилкой и посыпьте сахаром. Испеките печенье и охладите.


Place the fresh tamarind in a medium saucepan and combine it with 2 cups (500 ml) of water. Bring the liquid to a boil and cook the tamarind until it softens.  You should continue cooking the tamarind until the outer skins begin to burst. This should take 10 to 15 minutes. Note that the inner fruit should also become very soft. If using prepared tamarind pulp, place the pulp in a heatproof bowl set above 3 inches (7.6 cm) of simmering water. Allow it to sit for 10 to 15 minutes, or until the pulp is soft enough to mash.  When using tamarind powder, you do not need to complete any special preparation. The powder can be added directly to the soup at the appropriate time. Drain the cooking water, then mash the softened tamarind fruits with the back of a fork, creating a thick pulp. Transfer the tamarind pulp into a fine mesh strainer. Press the pulp with the back of your fork until juice comes out, and collect the juice in a bowl placed beneath the strainer.  Press the seeds, too, since they should also produce some juice. When finished, discard the solids (seeds, skins, and pulp). Save the tamarind juice for the sinigang.

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Сварите тамаринд. Превратите тамаринд в пюре. Отделите сок.


Place the front and back body pieces together, right-sides facing inward. Pin around the shoulders only. Stitch straight across one shoulder seam. Cut the thread, then stitch straight across the other shoulder seam.  You should be able to use a standard straight stitch on your sewing machine for this. Follow the seam allowance you marked out on your pattern pieces. If you've been following this tutorial exactly, the seam allowance will be 1/2 inch (1.25 cm). Open the shirt and lay it flat at the shoulders, right-sides facing down. Place the ribbed collar over the neckline opening and pin it in place.   Point the raw side of the collar toward the neckline and keep it above the shirt material. Pin it to the center back of the shirt and the center front. The collar will be smaller than the neckline opening, so you'll need to gently stretch the collar as you pin it down to the rest of the neckline. Try to keep the ribbing evenly spaced. Using a zigzag stitch, sew along the raw edge of the collar, using a 1/4 inch (6 mm) seam allowance.  You must use a zigzag stitch instead of a straight stitch; otherwise, the thread won't be able to stretch with the collar as you pull the finished garment over your head. Use your hands to gently stretch the ribbing as you sew it onto the shirt. Keep it somewhat taut so that no folds form in the connecting fabric. Keep the shirt open and flat at the shoulder, but flip it over so that the right-side faces up. Position the sleeves right-side down and pin in place.  Position the rounded portion of the sleeve against the rounded portion of the armhole. Pin the middle of both curves together. Gradually position and pin the rest of the sleeve curve to the rest of the armhole, working on one side at a time. Repeat this process for both sleeves. With the right-sides facing down, sew a straight stitch along both sleeves, connecting them to the armholes in the process. The seam allowance should match the seam allowance you marked on your original pattern. If you're following this tutorial...

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Сколите вместе детали переда и спинки. Прошейте плечи. Приколите резинку к горловине. Сшейте резинку. Приколите рукава в проймы. Пришейте рукава. Сшейте обе боковые стороны. Подверните и прошейте нижний подол. Подверните и прошейте края рукавов. Проутюжьте швы. Примерьте футболку.


Place the fruit on a cutting board and get a sharp knife. Leaving the skin intact, cut the fruit lengthwise. A single cut down from the stem separates the fruit into 2 halves, revealing the edible white fruit inside. Slide the spoon between the pink skin and the white fruit. Lift the spoon to remove the fruit. The edible part comes away from the skin very easily, so doing this shouldn’t require a lot of effort. Another variety of dragon fruit is red inside instead of white. It’s still safe to eat, but not as common as the white variety. Place the 2 halves of the fruit on the cutting board, discarding the skin. The black seeds in the white fruit are edible, so there is no need to remove them. All you have to do is roughly chop the fruit into a manageable size and eat it. You can eat the fruit raw or, for added flavor, try incorporating it into a smoothie or fruit salad.

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Разрежьте драконий фрукт пополам. Ложкой отделите мякоть от кожуры. Нарежьте мякоть кубиками.


Place the glasses on a bar or table, and measure the tequila into each glass. For a drink that isn’t as strong, only use a quarter or half ounce (7.5 or 15 ml) of tequila. For a stronger drink, use a full ounce (30 ml). To make coffee tequila poppers, use a small serving glass instead of a shot glass. Add a few ice cubes before pouring in the tequila. Pour in equal parts coffee liqueur. Use equal quantities of soda based on the amount of tequila you used. Feel free to add grenadine at this point if you aren’t making coffee tequila poppers. Popular lemon-lime sodas include Sprite, 7-Up, Sierra Mist, and Blue Sky. To make a coffee tequila popper, fill the rest of the glass with lemon-lime soda. You can either slam the drinks to make them fizzy before serving them, or you can serve them now and let the guests slam their own drinks. To make the tequila poppers and coffee tequila poppers fizz:  Cover the top of the glass with your hand, a coaster, or a napkin. Carefully slam the bottom of the glass down on the top of a table or the bar. The impact will activate the carbonation in the soda. Serve and drink the tequila popper while it’s still fizzy and foaming.

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Подготовьте стопки. Добавьте содовую. Подавайте напитки.


Place the graham cracker crumbs, butter and sugar in a blender or food processor and pulse until they are thoroughly combined. Place the crust mixture in the pan and use the back of a spoon or your fingers to flatten it evenly across the bottom of the pan. It should rise up the sides of the pan about 1⁄4 to 1⁄2 inch (0.6 to 1.3 cm). Place the crust in an oven preheated to 350 degrees. Bake it for about 10 minutes, until it becomes fragrant and turns slightly darker. The filling should bake at a slightly lower temperature; reduce it to 325 degrees while you prepare the remaining ingredients.

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Смешайте ингредиенты для коржа. Плотно уложите тесто в форму. Испеките корж. Уменьшите температуру в духовке.


Place the green tea in a teapot and add one cup of boiling water. Swirl the water to rinse the leaves and warm the pot. Pour out the water, leaving the green tea leaves in the teapot. Add four cups of boiling water to the teapot and steep the tea for two minutes. Steep for an additional four minutes, or to taste, and serve.

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Сполосните листья мяты. Заварите чай. Добавьте сахар и мяту.


Place the ground turkey in a large mixing bowl. Pour the spices over top. Use a spoon or your hands to mix the ground turkey and spices thoroughly. Knead the mixture for about 2 minutes to make sure the spices are evenly distributed.  Experiment with other spices if you like certain flavors. Add ground sage, oregano, and rosemary to mix things up. You can also add 1/2 cup of Parmesan cheese for extra flavor. Scoop about 1/3 cup of the mixture into the palm of your hand. Use both hands to shape it into a patty. Place it on a plate, then move on to the next patty. Continue until you've shaped all of the meat into patties. Place a pan or a cast iron skillet over medium heat. Pour the oil into the pan and let it heat up for a minute or two. Swirl it around the pan to coat the bottom, so the burgers won't stick.  You can also cook these burgers in the oven under the broiler. Turn on the broiler and let the oven heat completely before cooking. Using the grill is another good alternative. Heat up a grill to medium high. Place the patties into the pan. Fit as many as you can in the pan without the sides touching. Cook the burgers on the first side for 3 minutes, or until a brown crust forms. Flip them over and cook them on the other side for another 3 minutes. Remove the burgers to a plate when they're finished cooking.  You can lay slices of cheese on the burgers after they've been flipped. To melt the cheese, cover the pan with a lid. Season the burgers with additional spices to form a "blackened"-style crust. Don't overcook the burgers or they'll get dry pretty quickly, since turkey has a low fat content. Place them on buns and serve with ketchup, mustard, mayonnaise, sliced tomatoes and onions, and other condiments and toppings of your choice.

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Смешайте фарш со специями. Сформируйте котлеты. Разогрейте в сковороде масло. Приготовьте котлеты. Подавайте котлеты.


Place the head of garlic on the counter top. Smash rapidly downward with the heel of your hand. This will separate the head into individual cloves.  This sends the cloves flying. If there's no wall stopping the cloves from falling off, instead slice off the top of the head and pull the cloves apart. You can use this method for as many heads at once as you can fit loosely into the containers. These will need to fit firmly together. Achieve this by choosing one bowl larger than the other, or two equal bowls with a wide rim for gripping. Lightweight metal bowls are sturdy and easy to shake, but you can use any material. It's the cloves themselves that break apart each other's skin during the shaking. You can use cups, jars, light saucepans, a cocktail shaker, or any other sturdy containers that are easy to grip — and easy to clean afterward. Place the garlic cloves into one of the bowls. Invert the other bowl and place it over the first. Pick them up, grip firmly, and shake vigorously. Ten or fifteen good shakes should do it. Large, white garlic should be completely peeled now. Unusually fresh garlic or sticky purple varieties may need more shaking.

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Отделите зубчики чеснока друг от друга. Найдите две миски. Встряхните расположенный в миске чеснок. Проверьте чеснок.


Place the infant on a flat surface and position a rolled towel beneath their shoulders to tip their head back.  Place a few drops of saline solution in each nostril. Saline solution breaks up the mucus so it can be removed, allowing your little one to breathe more easily.  To make your own saline solution, mix 1/4 teaspoon (1.42 grams) of non-iodized salt with 1⁄2 cup (120 mL) of filtered or distilled lukewarm water. If you only have tap water on hand, boil it and allow it cool before using to make a saline solution. Otherwise, you could introduce bacteria or amoebas into your child’s sinus cavity, which, while rare, can be life-threatening. If your child is old enough to blow their nose, have them do so gently. If you have an infant, use a bulb syringe to remove excess mucus from each nostril.  First, squeeze out the air in the bulb, then carefully insert the tip into one of the baby’s nostrils. Release the bulb to suck up the mucus, then remove it from the nostril and squeeze out the mucus onto a tissue. Repeat on the other side. Alternative, roll a tissue into a small cone and swab it around the nostrils. Do not insert cotton swabs into an infant's nose. A cool-mist humidifier can soften mucus and ease your child’s breathing. Set up the humidifier in their bedroom and run it throughout the night. If possible, fill the humidifier with filtered water. Be sure to clean it weekly to keep germs from spreading. However, if you don’t have a humidifier, you can run a hot shower and sit with your baby in the bathroom (not the shower itself) so the steam loosens up the mucus. This is especially helpful if your child has a croupy cough. Roll up a towel and place it under your child’s crib mattress. Rest their head on the elevated portion of the mattress to allow mucus to drain away rather than clog up their nostrils as they sleep. Never elevate your child’s head using a pillow as this can increase the risk of Sudden Infant Death Syndrome (SIDS). Over-the-counter cold medicine is not suitable for children under 4...

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Используйте солевой раствор, чтобы разжижать слизь. Удалите слизь, чтобы ребенку было легче дышать. Поставьте в спальне ребенка увлажнитель воздуха с холодным испарением. Приподнимайте голову ребенка, когда он спит. Не давайте ребенку лекарства от простуды.


Place the items together in one area.  A plastic mixing container Wooden chopstick Dry pigment Painting spatula An acrylic base Solution (water or an alcohol like rubbing alcohol) Acrylic retarder You can use the flat side of a painting spatula to apply pressure until you do not feel any “grittiness. Paint pigments sold in arts supply stores usually come in powdered form. Many artists also choose to find alternative pigments based on crushed dried plants or other substances.  Grind the pigment until you do not feel any "grittiness" as you apply pressure. Most pigments will break down fairly easily, so just make sure that there are no irregular lumps remaining.  If the pigment has come in powdered form, you may not need to grind it unless it is lumpy. Before you begin mixing the components together, you should measure and record the quantity of pigment and base used. You may need to make more of a color before you finish a painting or to retouch a painting. You can only do so with consistency if you know how much pigment and acrylic base you used. Acrylic base is essentially paint without pigment. It will usually come in a squeezable tube and the substance itself will appear white. There are several different sorts, such as glossy or matte, and you must determine which type you need for your painting. Use the wooden chopstick to mix them thoroughly together, until the pigment is evenly dispersed throughout the acrylic base. Read the instructions that came with your acrylic binder because the preferred ratio of base to solution varies from brand to brand.  Some pigments (especially organic ones) have a tendency to float on water. In this case you would substitute alcohol. Make sure you are using a solution appropriate for the pigment.  It’s not ideal to mix alcohol into acrylic paints because alcohol dries quickly, causing the paint to also dry quickly. If you are using a pigment that mixes best with alcohol but want the paint to dry more slowly, you can add water after you have mixed the pigment with alcohol....

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Запаситесь всем необходимым. Измельчите сухой пигмент. Отмерьте и запишите количество пигмента и основы для акрила. Смешайте пигмент с основой в пластиковой емкости. Хорошенько размешайте окрашенную основу с растворителем. Добавьте замедлитель высыхания акриловых красок.


Place the items together in one area. Having all of the equipment you need in one place will prevent you from having to stop in the middle of a task to look for a missing item. You will need:  Copper Oxide Sulphuric Acid Eye Protection Latex Gloves Glass Beaker Conical Flask Spatula Glass Stirring Rod Evaporating Dish Bunsen Burner Tripod Filter Paper Filter Funnel Place the glass beaker on top of the tripod over the Bunsen burner. Put on your eye protection. Heat the solution until it is almost boiling. Make sure to use the spatula to avoid burning yourself. You do not want to stir too vigorously and splash the hot solution onto your skin. Stir for up to 30 seconds after each new addition. You want to ensure that the chemical reaction has occurred. This may take 1 to 2 minutes. The solution will look cloudy with a black powder. You may want to use a litmus paper to make sure no acid remains in the solution. If acid does remain, fumes will appear after the solution has been filtered. It is okay to allow the beaker to cool while you prepare for the filtration process.

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Соберите все необходимое. Приготовьте рабочее место. Налейте в стеклянный стакан серную кислоту. Добавьте в кислоту немного оксида меди. Слегка размешайте жидкость стеклянной палочкой. Продолжайте подогревать раствор после того, как добавите в него весь оксид меди. Выключите горелку. Отставьте стакан с раствором в сторону.


Place the jacket on a table or hard floor. You should lay it out on a hard, flat surface opposed to tile or a bumpy surface. Straighten the arms and make sure there isn’t any folds in the jacket. Use your hands to stretch out the wrinkled parts of the jacket. Try to determine which areas need more attention than others. Make sure when you put a book down, the jacket underneath is slightly stretched. This will flatten it down. Putting heavy books on it is a bit like standing on a grape; it squashes it.  It could help to have a friend help you do this process. Have the friend stretch out a section of the jacket as you place a book on it. Old, hardcover textbooks work the best for this technique. Other good examples are large dictionaries or collected works of a major author. Leave the jacket under the books to straighten out over night. The jacket will need plenty of time to flatten. If the wrinkles are not out, leave it for a bit longer.  Check if the books have improved the condition of the jacket. You could also increase the amount of books over the jacket. You may find that this technique works well in combination with another method. This will give the jacket its shape back. Now that you've squished the jacket and the wrinkles are out, you should wear it for a day. Spend about 30 seconds moving your arm across your body and then swinging them back and forth.

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Разложите куртку. Разложите по поверхности куртки тяжелые книги. Дайте куртке разгладиться. Наденьте вашу куртку.


Place the lard in the skillet and melt it over medium high heat, until it's clear and swirls easily in the pan.  If you don't want to use lard, you can use vegetable oil or peanut oil in its place. If you have roasted peanuts and almonds instead of raw nuts, skip this step. Roast them in the lard, stirring often, until they turn golden brown, which should take about 5 minutes. Sauté the raisins with the nuts until they are soft, about 1 more minute.

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Растопите свиной жир на сковороде. Положите арахис и миндаль на сковороду. Добавьте изюм. Уберите сковороду с огня и высыпьте орехи и изюм в блендер. В блендер также добавьте 1 стакан куриного бульона. Отставьте пока полученное месиво.


Place the largest box at the base, place the next largest on top, then place the smallest on top.  Secure them in place with glue. You can optionally also tie a wide, quality ribbon around the entire stack, finishing it with a large bow on the top box to make it resemble a stack of gifts. Place your wedding box on the table where gifts will be received. Those giving money gifts can discreetly drop their money gift into the money box through the slot.

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Произведите окончательную сборку копилки.


Place the leather bracelet over a sheet of tracing film and carefully trace the outline of the bracelet onto the film.  Lift the bracelet away once you've traced the outline. Do not trim the tracing film down after creating the outline. The film must remain a little larger than the outline so that it is easy enough to handle. Draw your desired design into the outline on your tracing film. You can use either pencil or pen.  Draw a freehand design or use stencils to trace an intricate design onto the film. This method is best used for more complex designs since many simple designs can be made using the easier, faster stamping technique. Use a moist sponge to moisten the grain side of the leather.  Saturate the sponge completely under running water, then wring out the excess. Brush this mildly damp sponge over the leather to dampen it. The moisture lowers the resistance of the leather and makes it easier to engrave. Too much moisture can cause the leather to dry out and crack, though. Place the tracing film over the leather bracelet. Tape the film to either the bracelet or the working surface to hold it in place.  Make sure that the outline on the tracing film lines up perfectly with the perimeter of the leather bracelet. The grain side of the bracelet should face up. Note that you should also be working on a hard working surface, not a soft surface. Use a stylus or blunt modeling tool to trace over the design on your tracing paper.  Apply enough pressure so that each stroke sinks into the leather beneath the film. You do not need to cut through the film as you trace the design. If you have any straight lines, consider using a ruler or similar straight edge to help maintain them. Remove the tracing film and go over the lines again, making them deeper and easier to see.  For simple outlines, you can use the same stylus or modeling tool to create deeper indentations. For more complex designs, use a swivel knife and make actual cuts into leather. Trace along any swivel knife cuts with a rounded modeling spoon tool....

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Положите браслет на кусок кальки и аккуратно обведите его по контуру. Теперь на этом куске кальки создайте свой собственный дизайн с помощью карандаша или ручки. С помощью влажной губки увлажните кожаный браслет с обеих сторон. Положите кальку с эскизом на браслет и закрепите ее с помощью скотча на столе или на самом браслете. С помощью стилуса или тупого моделирующего инструмента перенесите рисунок на кожу. Удалите кальку и снова пройдитесь силусом по всем линиям, углубляя их. Теперь возьмите бевеллер и скашивайте углы. Затем переверните браслет изнаночной стороной вверх, и пройдитесь по рисунку чернильным пером, чтобы сделать линии более заметными. Используя шариковый моделирующий инструмент, сильно надавливайте на линии рисунка с изнаночной стороны, чтобы рисунок стал выпуклым на лицевой стороне. Обведите выпуклый рисунок полиуретановым клеем для кожи с помощью кисточки. С помощью влажной губки снова увлажните лицевую сторону браслета. Закруглите срезы. Дайте браслету окончательно высохнуть.


Place the letter or contents inside the envelope and seal it if you have not already done so. Make sure the contents fit well inside the regular or padded envelope, as mail can sometimes be damaged in transit, especially if it is an odd shape. If you are using a padded envelope, or if your package is bumpy, address your envelope before placing the contents inside to ensure that the addresses are clear and legible. Once you have inserted the letter into the envelope and sealed it shut, you should write your name and address on the back. The French post likes to have the return address over the sealed portion of the envelope to show that it has not been opened or tampered with. You should include the following information:  Your first and last name – with the last name in all caps (line one) Your street address (line two) Your city, state and postal code (line three) The country (line four) Take your letter to the post office and ask for help from one of the associates at the counter. They will be able to weigh the letter, and notify you of the correct postage amount. Pay for the postage and the post office employee will affix the postage stamp to your letter. Your stamp should be placed in the upper right hand corner of your envelope.

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Вложите письмо в конверт. Напишите свой адрес на обороте. Отправьте письмо во Францию.


Place the lime juice, garlic cloves, cilantro, habenero, and red onion in a blender. Add 3 large ice cubes. Blend the ingredients until they are completely smooth.  If you want the sauce to be as smooth as possible, you can strain it through a fine-mesh sieve.     If you struggle to get the ingredients to blend, add a little water to loosen them up.    Once the ingredients are pureed and strained, add the fish or clam juice. Use a spoon to stir the ingredients well. Pour it into a bowl and cover it with a lid or a piece of plastic wrap. Place it in the refrigerator so that the flavors can begin to meld while you prepare the rest of the dish.

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Измельчите основные ингредиенты. Добавьте рыбий сок. Поставьте соус в сторону.


Place the maize flour and a pinch of salt in a large mixing bowl. Use your fingers or a whisk to thoroughly combine them. Measure warm water and slowly pour it over the flour.  Buy maize flour that has been pre-cooked, such as Harina P.A.N., the classic flour used in Venezuela. This flour is gluten and preservative free and comes in both white and yellow. If maize flour isn't available in your area, you can substitute it for fine-ground cornmeal or flour but make sure it is pre-cooked. Do this when you're ready to cook the arepas, before you begin to fry them. The oven should be fully preheated before you place the arepas inside. Once all the arepas have been fried and placed on a baking sheet, place them in the preheated oven. Bake them for 15 minutes. When you think they're ready, take them out of the oven and tap the top of the arepas. If they sound hollow - as if there is nothing inside - that means the arepas are ready.

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Смешайте ингредиенты. Разогрейте духовку до 250°C. Запеките арепы.


Place the meat mixture in a frying pan and  brown it. Skip this step if you would prefer to make a vegetarian lasagna. Draining the meat will reduce the grease and make your lasagna a bit healthier. Set the meat aside.

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Соедините 450 г итальянского соуса с 200 г  говяжьего фарша. Осушите мясо, когда фарш будет готов.


Place the meat, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, and 6 cups of water in a large saucepan. Put a lid on the saucepan and place it on the stove over high heat. It's necessary to thoroughly cook the turtle meat before using it in the soup. Adding undercooked meat to the soup might allow potentially dangerous bacteria to survive. Keep simmering and stirring for 20 minutes while the meat cooks. Use a spoon to skim off the foam that will rise to the top. Drain the water into a bowl (don't discard it) and place the meat on a platter. Allow it to cool for a few minutes before handling. Save the liquid for later - you'll need it to help flavor the soup. Use a sharp knife to cut the meat into small, bite-sized cubes. Since turtle meat tends to be on the tougher side, make sure the pieces are small enough to chew comfortably. Set the platter of meat aside.

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Положите мясо и приправы в кастрюлю с водой. Доведите воду до кипения, затем уменьшите огонь и варите. Выньте мясо на тарелку. Нарежьте мясо кубиками.


Place the milk in a saucepan and put it on the stove. Turn the burner to medium and let the milk heat to 120 degrees Fahrenheit. Use a candy thermometer to monitor the milk's temperature. Remove it from heat once it is sufficiently warmed. Pour the vinegar into the saucepan and stir the mixture slowly for 2 minutes. Cover the pan with a dishcloth and let the mixture rest for 30 minutes. Pour the mixture into a colander lined with cheesecloth or a thin dishcloth. Let the whey drain for about five minutes. Gather the edges of the cloth and hold the curds under a stream of cold water. Squeeze the curds and move them around until they are all rinsed and cooled. Place the curds in a bowl. Add the salt and the cream or half and half. Store in the refrigerator or serve immediately.

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Нагрейте молоко. Добавьте уксус. Отделите творог от сыворотки. Промойте творог. Закончите приготовления зернистого творога.


Place the mushrooms and flax seeds in separate bowls. Pour water over the contents of both dishes and allow them to absorb that water for a full four hours.  Place the mushrooms in a dish and pour enough cool water inside to cover them by a full 1 inch (2.5 cm). Soak for four hours, drain the water, then rinse with running water. Cut the mushrooms into strips and set aside. Place the flax seeds in a small bowl and pour 1/4 cup (60 ml) water over them. Let soak for four hours. The flax seeds should absorb the water during this time. Pour the vegetable oil into a medium saucepan or deep skillet. Warm the oil on the stove over medium-high heat. Scatter the sliced ginger in the hot oil. Sauté, stirring occasionally, until the ginger turns golden-brown. Remove the ginger from the oil when ready. Set it aside temporarily. Toss in the prepared mushrooms and drizzle in the sesame oil. Reduce the heat to medium, and stir-fry for several minutes until the sesame oil becomes fragrant. You should only need to cook these ingredients for a minute or so before the heat draws out the scent of the sesame oil. Stir-fry the contents of the pan for 30 to 60 seconds, blending the seasonings in thoroughly. If you do not have both light and dark soy sauces, use 2 Tbsp (30 ml) of whatever soy sauce you have on hand. Pour the water and sugar into the pan and stir them into the rest of the contents. Cover, and let simmer for a full 10 minutes. Watch the contents of the pan. You do not need to stir the mixture, but you need to make sure that it remains at a gentle simmer for the full 10 minutes. Adjust the heat settings as needed to maintain that simmer. Remove the pan from the stove and transfer the mixture inside to a large bowl. Allow it to drop to room temperature. Pour the cooled mixture into a blender. Add the flax seeds, as well as the pre-cooked ginger, and pulse the ingredients together until texture becomes smooth. You won't be filtering out any solid ingredients for this recipe, so any visible chunks left behind need to be...

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Замочите грибы и семена льна. Нагрейте растительное масло. Поджарьте имбирь. Добавьте грибы и кунжутное масло. Добавьте соль и соевый соус. Смешайте с водой и сахаром. Охладите. Смешайте с семенами льна. Нагрейте на медленном огне 5 минут. Подавайте его сейчас или используйте в дальнейшем.


Place the mustard seeds, bay leaves, and Allspice berries in a mortar and grind them together using a pestle. If you do not have a mortar and pestle, you could use the handle of a meat tenderizer or other utensil and a small dish, like a custard dish or ramekin. Similarly, you could place the spices in a resealable plastic bag, seal it, and crush them with a rolling pin. In a small mixing bowl, stir together the ground spices with the salt and pepper until each spice is evenly distributed.  The spices can be mixed together with a spoon or fork. Set aside once combined.

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Раздавите горчицу, лавровый лист и душистый перец. Смешайте все специи.


Place the neck bones in a colander or a bowl. Place the bowl in the sink under cold running water. Using your fingers, remove fat, cartilage, and blood from each neck bone. Once all of the neck bones are clean, rinse them a final time. Drain the water. Sprinkle 1 teaspoon (4.9 ml) of salt and thyme over the neck bones. Add 1⁄2 teaspoon (2.5 ml) of garlic and onion powder. Use your hands to mix the seasoning into the neck bones until they are evenly coated with seasoning. Wash your hands with soap and water afterward. Pour 1 tablespoon (15 ml) of vinegar over the neck bones. Then pour 4 cups (950 ml) of water over them. Cover your slow cooker with the lid. Set the heat to high. Cook the neck bones for 5 to 6 hours on high. Alternatively, set the heat to low and cook the pork for 8 to 10 hours. Add chopped carrots, green beans, onions, and/or potatoes. Turn the slow cooker off once the meat and vegetables are thoroughly cooked and tender. Serve warm with rice.

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Помойте 1,5 кг ошейка на кости. Приправьте мясо солью и перцем. Уберите кости в тиховарку. Готовьте ошеек 5–6 часов. Добавьте овощи в последний час варки.


Place the neck bones in a colander or a bowl. Place the colander in the sink. Turn on the faucet. Using your fingers, remove blood, cartilage, and loose pieces of fat from each neck bone. Give them one final rinse. For hard to remove pieces of cartilage and fat use a knife. Sprinkle 2 teaspoons (9.9 ml) of salt and 1⁄2 teaspoon (2.5 ml) of black pepper on top. Use your hands to mix the salt and pepper into the pork until it is distributed evenly. Wash your hands with soap and water afterward. Alternatively, use a Dutch oven to cook the neck bones. Turn on the faucet. Fill a pitcher with water. Pour the water into the pot until the neck bones are covered with water. Place the pot on the stove. Set the heat to medium-high. Bring the water to a boil, about 10 to 15 minutes. Once the water starts to boil, foam will begin to form on the top of the water. Use a spoon to skim the foam off of the top of the water. Skim as much foam as you can. Reduce the heat to low. Cover the pot with a lid. Let the neck bones simmer for 1 to 1 ½ hours. Add chopped green beans, carrots, onions, or potatoes. You can also add 2 cloves of fresh chopped garlic, or 1 tablespoon (15 ml) of garlic powder. Simmer the vegetables until tender, about 20 to 30 minutes. Serve warm with rice.

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Промойте 1–1,5 кг мяса под холодной проточной водой. Поместите кости в большую кастрюлю. Погрузите свинину под 5–7,5 см воды. Кипятите в течение 15 минут. Снимите пенку. Кипятите кости на медленно огне в течение часа. Когда свинина сварится, добавьте в кастрюлю овощи. Варите овощи на слабом огне 20 минут.


Place the newly dyed jacket in your washing machine and wash it by itself with a normal amount detergent and cold water. This helps to further remove any excess dye and prepare your jacket to be worn without staining the clothing it touches.  Be advised that unless your washing machine has a stainless steel drum, this process could permanently stain the inside of your machine. If you are concerned about this, hand-wash your jacket instead. After this first washing, you should be able to wear it. However, your jacket should still be washed on its own in cold water for the next two or three washes because some residual dye could still bleed off in the water. Always check your jacket tag before washing it and follow the manufacturer's care instructions. If your jacket is "hand-wash only," do not put it in the washing machine. Toss the jacket into a dryer and tumble dry on low heat. Once the jacket is completely dry, it should be ready to wear. In order to further prevent potential dye bleed-off, dry the jacket by itself.  Hang dry your jacket instead of machine drying it if the care tag says to do so. If you hang the jacket to dry, place an old towel beneath it to catch any dye that might drip off. If you removed anything from your jacket before dyeing it (such as a hood, zipper pulls, or a jacket liner), you may now put those items back onto your jacket. At this point, there should be minimal risk of staining these accessory items by letting them touch and rub against the dyed jacket. If you are concerned that contact between your dyed jacket and an un-dyed accessory item could cause some coloring to rub off where it shouldn't, wait until you've washed the jacket a few times before replacing these items. If you don't like the match-up between your jacket's new color and the color of its buttons and zippers (which will not dye), you can swap out many of these objects to match the new color scheme. For example:  Unstitch or carefully cut out the old zipper, then sew in a new zipper that measures the same length...

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Выстирайте куртку. Высушите куртку. Верните на место съемные аксессуары. При необходимости заметите все пуговицы и молнии.


Place the nuts in a non-permeable container. Make sure that the container itself is clean and dry, and that the lid of the container snaps or screws on with an airtight seal.  Note that insect eggs and larvae are not an issue when you plan on refrigerating freshly harvested nuts. Even if there are eggs on the nuts you harvested, prolonged storage in cool temperatures should prevent those eggs from hatching. Glass and plastic jars are better than plastic bags. Nuts have a tendency to absorb odors, so the container must have a good seal and should be made from non-permeable material. Otherwise, the flavor of the nuts could become tainted during storage. Place the container of nuts in a refrigerator set to 40 degrees Fahrenheit (4 degrees Celsius) or below. When stored in this manner, most nuts will last for one year. Some varieties may go rancid quicker than that, however.  Almonds, pecans, pistachios, and walnuts should remain fresh for one year. This is true regardless of whether you keep them in their shells or remove the shells prior to storage. When kept in their shells, chestnuts will only stay fresh for two to three months in a refrigerator. When the shell is removed, chestnuts can remain fresh for one year. Chestnuts are high in starch and lose moisture quickly, so they go rancid faster than most other nuts do. Heat and light can make the nuts go rancid faster, so storing them in a dark, cold place lengthens the amount of time the nuts stay fresh.

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Сложите орехи в стеклянные или пластиковые емкости. Охлаждайте орехи от двух месяцев до одного года.


Place the nuts in a non-permeable glass or plastic container. Make sure that the seal is odor-tight when you place the lid on. The container itself must also be both clean and free of moisture.  Since you will be freezing the nuts as you store them, you do not need to do any preliminary freezing to kill off any insect eggs or larvae. Plastic bags are an acceptable storage medium, but hard plastic or glass containers are better choices. Bags are permeable, so odors can still find their way inside, thereby tainting the taste and quality of the nuts. Place your container in a freezer set to 0 degrees Fahrenheit (-18 degrees Celsius) or below. Using this storage method, most nuts will stay fresh for one to two years. Some varieties may last longer.  Almonds and chestnuts will usually stay fresh in the freezer for at least one year. Pecans and walnuts can be stored for two years, and pistachios usually last for as many as three years. These time periods apply to nuts stored in their shells as well as nuts that have been shelled before storage. Both heat and light can make nuts go rancid at a much faster pace. Storing nuts in the freezer reduces exposure to both factors, making this the best possible method for long term storage.

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Плотно упакуйте орехи в герметичные контейнеры. Замораживайте от одного до трех лет.


Place the olive oil and butter in a nonstick pan over medium-high heat. The butter should melt slowly. If it sizzles, turn down the heat a little. As soon as you see the butter begin to smoke, your pan is ready for the scallops. You could also use a stainless steel or cast iron skillet. Your pan should be large enough to hold all of your scallops in a single layer. Extra space will also help excess moisture cook off. Place the scallops in the pan starting at the edge and working in a circle. Make sure that you give them a little room when you place them in the pan. Avoid moving them once you've set them in the pan.  Starting with the scallops in the edge of the pan will help them cook evenly since the scallops closer to the pan will cook faster. If you run out of room in your pan, simply pan fry the scallops in two batches. Let the scallops pan fry over medium-high heat for 1 1/2 minutes. Do not turn them or move them around while they're cooking or they won't sear properly. After 1 1/2 minutes, use tongs to gently flip them over and cook for another 1 1/2 minutes undisturbed. You don't need to check the scallops for browning while they're cooking. Checking frequently can actually prevent them from developing a golden brown crust. After a total of 3 minutes cooking time, your scallops should be done. They should have about 1/4 inch of crust on both sides and be opaque in the center. Serve them immediately with the rest of your meal (like salad greens or pasta). If you hold the scallops on low heat while you prepare the rest of your meal, they can become tough and rubbery. This is why it's important to have other parts of your meal prepared and ready to serve.

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Разогрейте сливочное и оливковое масло. Выложите гребешков на сковороду. Обжарьте гребешков с обеих сторон. Снимите сковороду с огня и сервируйте гребешков.


Place the onion, garlic and the serrano chiles on a clean, dry cutting surface. Peel and quarter 1 onion, split 4 chiles in half down the center saving the seeds, and smash 4 garlic cloves with the flat side of a chef's knife. Set the vegetables aside while you prepare the pork shoulder. Use a sharp knife to cut the shoulder into strips approximately 2 inches (5.1 cm) in length and 1 inch (2.5 cm) wide. Don't remove the fat; during the cooking process, it melts with the meat and causes it to be deliciously tender. If you'd prefer to cook the pork shoulder whole, that's fine too. Skip this step and follow the rest of the instructions using the entire piece of pork. Place the pieces in a bowl and pour the spices over them. Use tongs or your hands to toss the pork pieces with the spices until they're completely coated. Add a liberal amount of salt and pepper and toss to coat.  You can get creative with the spices in this recipe. If you like your meat extra spicy, add 1/2 teaspoon of cayenne pepper. Don't skimp with the salt; you can add up to 2 teaspoons.

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Подготовьте лук, чеснок и чили. Нарежьте свиную лопатку. Обваляйте кусочки свинины в специях.


Place the pan on the stove and turn the heat to medium high. Add enough oil to rise up the sides of the frying pan by about 1/4 - 1/2 inch (.6 - 1.3 cm). Let the oil heat up completely. To test whether it's ready for the hot dogs, drop a crumb of bread into the hot oil. If it immediately starts sizzling and sputtering, the oil is ready. They're delicious with fried peppers and onions, mixed into macaroni and cheese, or on their own with some ketchup and mustard.

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Положите сковороду на газ и налейте в нее масла. Подавайте.


Place the pan on the stove, and turn the burner on high. Let the pan heat up on its own before you put the burgers in. You can splash a little water in to see if it's ready. If the water instantly sizzles, the pan is likely hot enough. You can also use a griddle pan or another type of skillet, but a cast iron skillet helps sear the crust.

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Хорошо разогрейте чугунную сковороду.


Place the pan on your stove top. Add 1 tablespoon (15 ml) of cornstarch to the milk and stir until the ingredients are well-combined. Before you let your kids play with (and eat) it, let it cool down completely. The slime may stain surfaces, so make sure it's kept away from anything that stains easily or that you want to keep unstained, especially light colored objects.

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Перелейте банку сгущенного молока в кастрюлю. Дайте лизуну остыть.


Place the pan or skillet you will be using to cook the pizza over medium high heat. Add a teaspoon or so (about 4.92 ml) of cooking oil and swirl so that the cooking oil coats the bottom of the pan. You can also use two equal sized pans if you want to cook both pizzas at the same time. Other than a skillet, you can also make stovetop pizza using a tawa, a thin metal pan common throughout parts of Asia. Once the pan has heated, carefully drop one pizza dough circle into the pan and cook for about 1 minute until you see bubbles forming on the dough and the edges getting slightly golden. If the bubbles are large, you can deflate them by poking them with a spatula. You also can keep them if you wish; they will turn crispy when fully cooked. After the one minute of cooking is up, flip the dough circle over using a spatula. Then spread half the pizza sauce over the dough except for the outer two inches (5 cm) or so, as this will be the crust. Sprinkle on half the cheese and add half the pizza toppings. After you have added all the pizza toppings, place the lid on top of the pan or skillet you are using and turn the heat down to medium. Covering the pan traps the heat so that the cheese can melt and the toppings can cook. Leave the pan or skillet covered for 4-5 minutes. After the five minutes are up, take the lid off the pan. If the cheese has melted and the bottom of the pizza looks golden brown, the pizza should be done. If not, replace the lid back on the pan and check every minute or so until the pizza is ready. Once the pizza is ready, use a spatula to take it out of the pan and place it on a cutting board to cool. In the meantime, make another small pizza using the other dough circle. Once both pizzas are cooked and have cooled enough to eat, slice and enjoy your pan made pizza!

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Нагрейте большую сковороду. Поджарьте тесто с одной стороны. Переверните тесто. Накройте сковороду и убавьте огонь. Готовьте в течение 4–5 минут. Поместите пиццу на разделочную доску и остудите.


Place the pan over medium heat. Put the carrots, peppers, garlic, and vinegar in with the butter. Simmer them until the carrots have become softened, about 5 minutes.  Cover the pan partially while you're cooking the sauce. The habaneros will produce extremely spicy fumes that could make your eyes water.     The carrots serve to sweeten the sauce a bit and offset the spicy habaneros. If you don't like a sweet hot sauce, scale them back by half.    Pour it into a blender or food processor. Add the water and seasonings. Blend until completely smooth. Taste the sauce, and add more seasonings if necessary. Place it in a lidded glass jar. It will keep for several months in the refrigerator.

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Растопите масло в кастрюле. Варите ингредиенты на медленном огне. Смешайте соус. Храните соус.


Place the peeled, diced raw potatoes in a large pot of salted water and boil for about 3 minutes.  Use a sharp knife to chop the corned beef and onion into small pieces. Place the butter in a skillet and heat until it's melted, then place the raw onions in the butter. Sauté the onions until they're soft. Stir occasionally, and keep cooking until the onions and potatoes are soft and lightly browned.  Pour in 1/4 cup of heavy cream and stir, cooking for 1 minute. Make 4 holes into the corned beef hash and break 1 egg into each hole. Cover and cook on medium heat until eggs are done to your preference.

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Сварите картошку. Слейте воду и уберите картошку в сторону. Порежьте солонину и лук. Обжарьте лук в масле. Добавьте картошку и поджаривайте все вместе в течение 5 минут. Добавьте солонину, а также соль и перец по вкусу. Добавьте сливки. Добавьте яйца. Украсьте блюдо порубленной петрушкой, подавайте на стол теплым.


Place the pieces of acrylic together as you want them to be joined. They should meet at a 90-degree angle. You can then use a combination square to guarantee that the pieces are angled correctly. Once set up, use your hands or a clamp to hold the sections together.  Always do a dry run first, making sure the pieces fit before applying any glue. It helps to assemble the object together with adhesive tape. Then the adhesive can be placed accurately without juggling the parts. Turn the bottle upside down and place the needle above the edge where the two pieces of acrylic meet. Squeeze the bottle with mild pressure as you move along the joined edges. You want to pull the bottle towards you. The acrylic cement should run in between the joined edges and fill in any seams or spaces as you move it along.  Try to lightly squeeze the bottle and move it without stopping, this will ensure you don't over-glue the acrylic.  If you are gluing for a box corner joint, apply the acrylic cement to the inside edge of the sheeting. However, if you are gluing for flat joints, apply the cement to both sides of the sheeting.  Do not allow the acrylic cement to touch any piece of the acrylic you do not want to be glued. Acrylic cement will permanently damage any surface it touches. If you do drip acrylic cement onto the acrylic, allow the cement to evaporate. Do not wipe it off. Most acrylic cement will take around 10-15 minutes to set initially. During this time you can use your hands or a clamp to hold the edges together. Once they are secure, they should take 24-48 hours to cure to full-strength. If the pieces have been adhered well, the dried acrylic cement will be clear. Before this time, the acrylic should appear as a cloudy white. If there are any excess or overlapping pieces of acrylic, you can cut these off with a router (a power tool with a shaped cutter). However, be careful of heat generation, which could melt the acrylic. You should also make sure the acrylic is properly set before you try to manipulate it in any way.

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Соедините куски акрилового стекла. Опустите аппликатор и выдавите клей. Дайте акриловому клею застыть. Обрежьте акрил.


Place the pig feet in a stockpot and cover them with water. Bring the water to a boil over medium-high heat, and cook the pig feet for about 3 minutes.  You should clean the pig feet and remove any hairs before completing this step. Parboiling the pig feet can help remove some of the odd flavor, thereby preventing it from leeching into the braising liquid you'll use during the primary portion of the cooking process. After parboiling the pig feet, remove them from the water using a slotted spoon. Set them aside for now. Discard the cooking water. You should not reuse this water in later steps calling for additional water. Pour the cooking oil into a large, deep wok. Warm it on the stove for about 1 minute over medium-high heat.  The oil should become glossier and thinner, making it easy to spread it over the bottom of the pan. Note that you could use a Dutch oven or stockpot if you do not have a deep wok. Add the sliced ginger, sliced garlic, and scallion to the oil. Cook for 1 minute, stirring frequently, then add the chili peppers, star anise, and cloves. Stir-fry for an additional 2 minutes.  Stir frequently to prevent any of the ingredients from burning. You only need to cook them long enough to release the scent and flavor from each ingredient. Note that the amount of chili peppers should vary depending on personal taste. Use 3 dried chili peppers if you prefer mild to moderate heat or 5 dried chili peppers if you enjoy strong heat. Add the drained pig feet, soy sauce, rice wine, sugar, and salt to the wok. Pour in enough water to just barely cover the pig feet. Allow the braising broth to reach a rolling boil, stirring lightly as it heats up. Reduce the heat to low and cover the pan. Simmer the pig feet for about 2 hours, or until the meat is tender enough to nearly fall off the bone.  Stir the contents of the pot every 10 to 15 to prevent the pig feet from burning and sticking to the bottom. The sauce will eventually thicken. If this happens while the pig feet still seem tough, add more water 1 cup (250...

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Проварите свиные ножки в кипятке. Процедите ножки и отставьте их в сторону. Нагрейте масло. Постоянно помешивая, обжарьте ароматные ингредиенты. Добавьте остальные ингредиенты. Варите ножки, пока они не станут мягкими. Подавайте блюдо в теплом виде.


Place the pig's feet, celery, onion, garlic, bay leaves, salt, black pepper, red pepper flakes, and white vinegar in a large stockpot or Dutch oven.  Wash the pig feet and remove the hairs before placing them in the pot. Use a durable mixing spoon to toss the ingredients together after combining them. Pour enough water into the stockpot to cover the pig feet by at least 2 inches (5 cm). Set the stockpot on the stove over medium-high heat. Allow the water to reach a rolling boil over medium-high heat. Once the water reaches a boil, reduce the heat to medium-low or low, dropping the water to a steady simmer. Cover and cook the pig feet until the meat becomes tender.  Watch the pig feet as they simmer. Periodically stir the contents of the stockpot and skim away any foam that develops along the surface. When ready, the pork should be so tender that it nearly falls off the bone. Shortly before serving the pig feet, pour the barbecue sauce into a separate saucepan and heat it gently over medium-low to medium heat.  You should heat the sauce through so that's slightly warm. A few bubbles are okay, but do not bring the sauce to a full boil. Ideally, you should start heating the barbecue sauce within the final 10 minutes of cooking time for the pig feet. If you are unable to time it precisely, you can wait until the pig feet are finished cooking before heating the sauce; remove the pig feet from the heat of the stove beforehand to prevent them from over-cooking. Remove the pig feet from the cooking water using a slotted spoon. Toss each foot into the warm barbecue sauce and turn to coat. If the pan of sauce is large enough, coat all the pig feet at once. Otherwise, coat each pig foot individually and transfer them to a serving platter when done. Serve the pig feet immediately to enjoy the best flavor. If desired, you can serve additional barbecue sauce on the side.

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Смешайте свиные ножки с приправами. Добавьте воду. Варите 2–3 часа. Нагрейте соус для барбекю. Процедите их и обмакните в соус. Подавайте ножки к столу в теплом виде.


Place the pizza on the upper rack of the oven and bake the pizza until the cheese melts. The crust should become a golden brown. If the pizza crust is browning too quickly, move the pizza to the bottom rack. Turn off the oven and transfer the pizza to a rack or cutting board. Let the pizza cool so the cheese firms up a little and it's easier to slice. If the pizza sticks when you try to remove it, slide a firm metal spatula under the crust to loosen it.

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Поставьте пиццу в разогретую духовку и запекайте ее в течение 10–15 минут. Достаньте пиццу из духовки и подождите 5 минут, пока она остынет.


Place the planted containers where they will be exposed to at least six to eight hours of direct sunlight each day.  In very hot climates, it is best if the direct sunlight exposure is in the morning and early afternoon as the hot, scalding afternoon sun can cause damage to the leaves and fruit. Setting the tree containers on wheeled carts is a good way to move them around with ease. Gardeners might also consider investing in a dolly. One downside to growing fruit in pots is the necessity for frequent irrigation. Soil in containers dries out much more quickly than ground soil.  Check the containers every morning and evening. Water the fruit plant, tree or bush when the top inch or two of soil becomes dry and apply the water until it drains from the bottom of the container. Watering plants with spoiled milk is a good way to both stave off powdery mildew and add some nutrients to the soil at the same time. Fertilizer must also be applied to potted fruit plants  more frequently. A balanced 10-10-10 water-soluble fertilizer should be given every two weeks or so.  Follow the fertilizer manufacturer’s recommendations for dilution instructions and application frequency. Always water first then apply the diluted fertilizer. Do not apply fertilizer after mid- to late summer to avoid new, tender leaf growth coming into the winter months. Gardeners should make sure that their fruit plants have good drainage. Adding horticultural or washed playground sand to the potting soil prior to planting is an excellent way to improve drainage. Another idea is to set the plant off the ground by using planter “feet” or bricks. This may also help keep out ants. Gravel placed at the bottom of fruit tree pots will prevent the containers from becoming top-heavy. Taller fruit trees may also need stakes or trellises to keep them upright, especially when bearing fruit. In the winter, even fruit trees and bushes that are hardy enough to take the cold temperatures should be moved indoors or to a protected location in late fall when they are...

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Держите горшки с фруктовыми деревьями подальше от прямых солнечных лучей в течение большей части дня. Держите плодовые деревья хорошо политыми. Применяйте удобрение раз в две недели. Убедитесь, что у емкостей правильный дренаж. После того, как плоды начинают расти, предотвратите растения от опрокидывания. Переместите в помещения на зиму.


Place the plastic cover over your furniture to keep it clean. Tape the plastic to the bottom of the furniture to secure it and so paint doesn’t splash underneath it.  Plastic covers can be purchased at your local hardware or furniture store. Don’t use fabric cloths since paint can easily seep through it. around windows and baseboards. Use blue painter’s tape to cover up any trim you don’t want to paint. Press the edge of the tape where it meets the wall with your finger or a putty knife so paint doesn’t leak underneath it. You can apply the tape in a single long strip from the roll or in multiple short strips. Set the drop cloth along the edge of your wall so paint doesn’t drip or spill onto your flooring. For an added layer of protection, fold your dropcloths in half before placing them. Cover the entire perimeter of your room with dropcloths and tape them to the floor.  Dropcloths can be purchased at painting supply or hardware stores. If you plan on painting the ceiling, line your entire floor with dropcloths in case your ceiling drips. Press the edge of an adhesive builder’s paper along the tops of your windows. Leave about 3–4 inches (7.6–10.2 cm) of builder’s paper on each side of the window. Fold the builder’s paper on either side of the window at a 90-degree so the top of the awning stays sturdy. Attach the folded edges to the trim around the sides of the window. This way, paint won’t drip onto your windows while you’re working. Builder’s paper can be purchased in rolls at your local hardware store.

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Накройте полиэтиленом ту мебель, которую нельзя переместить. Оклейте малярным скотчем плинтусы и оконные проемы. Застелите защитным материалом полы. Сделайте бумажные навесы по верхнему краю оконных проемов, если планируете красить потолок.


Place the plastic shower cap over your hair after applying the mask. Next, wrap a hot towel around the shower cap. Leave it in place for 10 minutes. This will help the mask make more direct contact with your scalp, making it more effective overall. How long you leave your mask on varies. If using a commercial mask, refer to the instructions manual. With a homemade mask, however, leave the mask in for different time periods depending on what you're trying to achieve.  For protein treatments, leave the mask in place for 10 minutes. For hydrating treatment, leave the mask in place for five to 10 minutes. Coconut oil masks should be left on for at least 30 minutes. Olaplex masks should be left on for at least 10 minutes, but work better if left on longer. Strive to leave an olaplex mask on for 30 minutes or more. If you're trying to treat very dry hair, sleep in your hair mask. Place a towel, shower cap, or other covering over your hair and let the mask sit in overnight. In the morning, rinse the mask out in the shower. Your hair should be left noticeably softer and more moisturized. Your hair should not be noticeably greasier after using a hair mask. If you notice your hair becomes greasy after using a hair mask, you probably used too much product. Next time, cut down on the amount you used and see if this fixes the issue. If a hair mask makes your hair greasy even in small amounts, it may be the wrong hair mask for your hair type. Try using a mask designed for oily hair.

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После нанесения маски накройте голову шапочкой для душа и оберните сверху горячим полотенцем . Меняйте время в зависимости от предназначения маски. Если у вас очень сухие волосы, оставляйте маску на ночь. Если у вас жирные волосы, в следующий раз наносите меньшее количество маски.


Place the poinsettia plant in a location where it receives at least six hours of indirect sunlight each day.  Placing it near a sunny east or west facing window is ideal. Just don't let the leaves of the plant touch any cold window panes as this can cause them to freeze and fall off. Ideal temperatures for poinsettias don't reach above 70 °F (21 °C) during daytime hours or dip below 65 degrees at night.  This is important in order to maintain the bright red color of the bracts. You should also avoid exposing the poinsettia to cold drafts, or to dry heat from radiators, appliances or open fires. Be aware that temperatures below 50 degrees will chill the plant and cause severe damage, while exposure to frost will kill it. Poinsettias like moist but not soggy soil, so you should water your poinsettia when the surface of the soil feels dry to the touch. Water the plant until you see water begin to seep through the holes at the bottom of the pot.  After 10 minutes, remove any excess water from the saucer beneath the pot. If the plant is left sitting in water, the soil will become too wet and will not contain enough air, leading to root rot and other diseases. If the plant is left too long without water, the leaves will begin to droop and wilt. To prevent this, make sure that you check the soil regularly. If the leaves do begin to wilt, water the plant at once, then water it a second time five minutes later. Depending on when you purchased your poinsettia plant, it should not be necessary to fertilize it at any point before the holidays, while they are still blooming. You can usually wait until you've had the plant for about 6 to 8 weeks before it becomes necessary to fertilize.  Of course, if you don't plan on keeping the poinsettia there will be no need to fertilize. Many people find that it's easier to just buy a new plant each year, rather than caring for the same one all year round. However if you do plan on keeping your poinsettia, you should use an all-purpose, water soluble houseplant fertilizer to...

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Выберите для пуансеттии подходящее место. Поддерживайте правильную температуру. Поливайте пуансеттию по необходимости. Удобряйте вашу пуансеттию после праздников.


Place the pot with the okra on the stove, and turn the heat to high. Allow the water to come to a boil, which should take about 5 to 7 minutes. Once the water is boiling, add ¼ cup (59 ml) of cider vinegar to the pot. Don't stir it in, though -- stirring can disturb the cooking process for the okra. You can substitute any type of vinegar or even lemon juice for the cider vinegar. After you've mixed in the vinegar, allow the okra to boil for 3 to 5 minutes. At the 3 minute mark, start testing the okra with a fork. When it's tender enough to pierce, it's finished boiling. Be careful not to overcook the okra or it may become slimy and mushy.

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Доведите воду до кипения. Добавьте в кастрюлю уксус. Варите бамию, пока она не станет мягкой при прокалывании вилкой.