Problem: Article: Damp mud will have a darker, grayish color, while dry mud will be white. Depending on geography and humidity, 6 to 8 hours should be sufficient to let the compound fully dry. In humid climates and cold weather, it can take 24 hours or more, so get some fans and heat going. Sanding will put a lot of fine white powder in the air, and it's stuff you don't want to be breathing. If you're working near furniture or the kitchen, or any other place you don't want a fine layer of gritty dust lingering, seal the entrances or exits to the room with sheets of plastic. A little prep work on this end will save a lot of cleanup work later. With your larger trowel, lightly knock off any small burrs or excess compound from the tape and screws. Simply scrape them away with a light scraping motion. This makes your sanding both easier and more effective in the end. If you worked to a smooth surface and there are no major bumps, you don't need to sand. Otherwise, sand the joints gently. Using medium-grit sandpaper on a pole sander, smooth the rough areas paying particular attention to the edges of the compound with gentle, even pressure. Don't sand through the mud into the tape or paper surface of the drywall, only the mud around it. Unless your work is really rough, ignore the picture above and simply sand. A power sander will make a terrific suffocating dust storm, it will probably tear up the paper tape and the surface of the drywall, and the drywall dust will drastically shorten the life of the sander. Sand corners with a block sander or corner sander. Be especially careful when sanding corner joints. Don't worry about sanding pits. They will get filled in with the next coat you apply.
Summary: Make sure the first coat is absolutely dry especially the inside corners at the ceiling. Put on a dust mask every time you sand. Knock off. Sand gently.

Problem: Article: Macaron halves are baked at a very low heat so that they will rise gently and not collapse. If your oven tends to run hot, you may want to bake the macarons with the oven door slightly ajar. Since these confections are so delicate, it's necessary to use parchment paper so they won't stick to the baking sheet. Place the almond flour, confectioners' sugar, salt and cocoa in a bowl. Use a whisk to mix the ingredients until they are fully incorporated. Be sure no lumps remain in the mixture. If your almond flour is coarse, run the mixture through the food processor to grind it fine. Don't grind it for too long, though, or the mixture will turn to almond butter. If you don't want to make chocolate macarons, leave out the cocoa powder. Place the egg whites in a metal bowl and either whisk or beat them until they form white, stiff peaks. Be sure the bowl is completely dry and clean, or the eggs won't form peaks. Add the sugar and beat until the peaks become stiffer and turn glossy. At this point you can beat in flavorings such as vanilla, peppermint extract, or almond extract to the wet batter. Add about a teaspoon of your favourite flavouring. Mix in drops of food colouring to make the macarons more colorful. Match the color to the flavor you have chosen for a nice effect. Keep in mind that macarons tend to lighten when baked, so you may want to add in an extra drop of food colouring in order to achieve the desired shade. Gently fold the almond meal mixture into the egg white mixture in two parts. Fold in half of the almond meal mixture with a spatula until the ingredients are just combined. Add the second half of the almond meal mixture and fold it in until just combined. In order to produce macarons with the classic soft, chewy texture, the batter must be "punched." Use the back of a spoon or a spatula to push down in the center of the batter, scrape the batter from the sides to the center, then push down again. Keep punching the batter in this way until it begins to look loose and pudding-like in texture. You'll probably need to punch the batter about 10 - 12 times before it's ready. Make sure you stop when the batter looks like pudding; if you punch it too many times, it will become runny, which ruins the consistency of the batter.
Summary: Preheat the oven to 280F (138C). Line baking sheets with parchment paper. Mix the almond flour base. Beat the egg whites and add sugar. Fold the batter ingredients together. Punch the batter.

Problem: Article: Feeling tired during your period can make you dread going to the gym, but this is the best time to exercise. A good workout can actually boost your energy during your period. If you have cramps, bloating, or other uncomfortable symptoms, it's OK to skip the gym. Get some rest, drink plenty of water, and try again the next day. Even if you're not feeling crampy yet, you can prevent any discomfort by taking a non-steroidal anti-inflammatory drug (NSAID), such as ibuprofen, up to an hour before you exercise. This will prevent pain before it happens. Heat can reduce any pain you might feel. Disposable heat wraps adhere to your skin, providing soothing warmth during your workout. You can purchase them at drug stores or grocery stores. These foods can make you bloat, and they may worsen cramping or back pain. Avoiding these foods may also help you reach your workout goals faster. On your period, stay away from: Baked goods like donuts and muffins. Processed snacks like chips and crackers. Fried foods like french fries. Soda. During your period, your body needs more water than usual. Staying hydrated may reduce headaches or bloating that might occur. Drink 8 ounces (230g) fifteen minutes before you start exercising, and continue to drink water throughout your workout.
Summary:
Exercise when you feel tired. Take a break if you feel pain. Take a pain reliever before you exercise. Apply a heat therapy wrap to your stomach or back before you exercise. Avoid fatty, sugary, or salty foods. Drink water before, during, and after your workout.