Problem: Article: You cannot mine diamond with other implements, which means that you have to build an iron or diamond pickaxe first. If you already have an iron or diamond pickaxe and want tips on finding diamond, skip to the next section. Crafting tables are made by placing a block of wood in your crafting area, producing 4 wooden planks. These 4 wooden planks are then put in the crafting area again, yielding a crafting table. In your crafting table, put: 3 wooden planks in a horizontal line across the top 1/3 of the grid 2 sticks in a vertical line down the middle of the grid With your wooden pickaxe, dig four blocks down into the earth until you find smooth stone. Mine only 3 stone while making sure that you still have 2 sticks left over. In your crafting table, put: 3 cobblestones in a horizontal line across the top 1/3 of the grid 2 sticks in a vertical line down the middle of the grid For your next step, you'll need a furnace. Furnaces can be found in NPC villages, or made using 8 cobblestones, lined around the outside edges of your crafting table. With your stone pickaxe, start searching for iron ore. Iron ore can be found above ground and in caves. You only need to mine 3 iron ore. In your furnace, smelt together iron ore and coal to create iron ingot. Alternately, craft a block of iron into 9 iron ingots. 3 iron ingots in a horizontal line across the top 1/3 of the grid 2 sticks in a vertical line down the middle of the grid
Summary: Know that to mine diamonds, you need either an iron or diamond pickaxe. Create a workbench, or crafting table, if you haven't already. Create a wooden pickaxe. Create a stone pickaxe. Build or find a furnace. Build an iron pickaxe. Make an iron pickaxe by lining up in your crafting table:

Problem: Article: No matter where you are offering the item for sale (local shop, online auction, etc.), it is important to know the value of the item and even more importantly, to be able to present the item to an audience that will want it. You will need to determine what share of the profits you'll receive. Percentages can very quite a bit (e.g., 35% to 50% for small ticket items, and 10% to 20% for high ticket items). The percentage is always negotiable and should reflect your time invested in the sale. You will need to determine who (the consignor, or you the consignee) will pay any fees, such as overhead, online auction fees, classified ads, or space rent. It is customary for the consignee (you) to pay such fees, so make sure the percentage is high enough to keep you in the profit range. In general, most consignment agreements are set for 30, 60, or 90-day cycles. If you are consigning for a specific auction (online or otherwise), you time limit may be even shorted. Ultimately, as the consignee, the length of your agreement is up to you, but it is crucial to set a limit. This way, if the item does not sell, you can return it. As part of your agreement, be sure to discuss how to handle unsold items. If they will be shipped back to the consignor, determine who will handle that expense. If you are the proprietor of a shop, simply price the item and place it out for display. If you will be using an online platform (like eBay), carefully photograph the item, write a thoughtful description, and post an auction (or Buy Now option). Once your item is out for sale, field inquiries (either in person, or via email) and do your best to help the item find a home. Whether payments will be made in person or through an online interface (like PayPal), as the consignee, the payments should be made directly to you. It is then your responsibility to pay the consignor their percentage.
Summary: Conduct research. Establish your cut of the profit. Determine how you will handle fees. Set a time limit for your consigning service. Sell the item. Ensure payments are made to you.

Problem: Article: Your brain takes around 20 minutes to register feelings of fullness, suggesting that you need to slow down so that your brain can properly communicate those feelings. If you don't feel full immediately after a meal, wait. The chemicals your brain releases when you eat or drink take time to rise and to communicate that sense of fullness. As the chemicals increase, your hunger dissipates; this is why you should pause for a little bit after eating and before having a second helping. Eating with your hands will mean that you take in more food in one scoop. Studies also show that people who eat with larger utensils eat less than those who eat with smaller utensils. When you feel comfortably satiated after eating, stop and put your utensils and napkin on the plate to signal that you're finished. This is also a signal to yourself that you're done with your meal as well as to those around you. Remember, you don't have to eat all of your meal once you feel satisfied. Eat until you are 80% full. No one should feel stuffed and sick after eating. Often we mistake thirst for hunger which means we eat when it's not necessary. By keeping yourself well hydrated you'll feel hungry less as well as getting a clearer complexion and shinier hair. If you're not sure what you're feeling is actually hunger, try drinking a big glass of water and then wait a few minutes. If you don't feel hungry anymore, it's because your body was actually in need of water, not food. . This is a simple yet very powerful exercise to open your eyes to see whether you are keeping up with your food plan. Often, we tend to overlook the snacking we do between meals and instead really think that our diet is failing us. Most people underestimate their daily intake by about 25 percent. You might also discover useful information about your daily habits and a reality check about how many calories you actually consume. Once you know your habits and patterns better, you can begin to address problem behaviors that are hindering your progress. Keeping a journal also makes you more accountable. Eating in restaurants or at other people's homes can be a real challenge. You want to eat, but you also don't want to eat the wrong things and risk backtracking on your progress. Choose foods that are steamed, grilled, broiled or baked instead of fried. Avoid dishes that are labeled as "breaded", "crispy" or "battered" these are code words for "fried". Don't be afraid to ask for modifications. For example, ask to swap out potatoes or bread for a side salad. Request sauce on the side of chicken or other entree, rather than smothered on top. This will enable you to still eat something delicious but without all of the extra calories. If the restaurant is known for especially large portion sizes, opt to split something with a friend. To avoid overeating when going out, eat a small and healthy snack at home beforehand. Try some carrots and hummus or an apple.This will curb off your hunger and keep your head clear while you make healthy and informed choices from the restaurant's offerings. Pack away food. At the beginning of the meal, ask for a doggie bag, and put what you aren't going to eat in the bag. When ordering salads, always ask for dressings and sauces on the side. Lots of dressings can be very fatty and full of calories. Your seemingly "healthy choice" can pack as many calories as a burger if it's swimming in a fatty dressing. Be also wary of other high-calorie additions like bacon bits and cheese. You might overeat one night. You might have a bad day where you indulge in way too much junk food. Just don't despair when you realize you've strayed from your goals. It took you a lifetime to achieve your current weight, and it will take time to achieve your new weight and size goal. To keep up your optimism, reward yourself for meeting smaller goals. For example, buy yourself a small token or treat every time you lose another five times. The prospect of the reward will eventually become its own form of motivation.
Summary:
Eat slowly. Use utensils and sit at a table when eating. Stop eating when you feel full. Drink more water. Record what you eat Learn how to manage eating out. Expect to cheat once in a while.