Most tea drinkers in East Asia prepare tea in a way Westerners may not find familiar. Traditionally, the teapot should be quite small: about 3.46.8 oz (100200 mL) for a single serving. There are many traditional Chinese and Japanese tea vessels such as the gaiwan or shiboridashi designed for this purpose. For more consistent temperature control, warm the pot first by rinsing it with hot water. At a minimum, the tea leaves should cover the bottom of the vessel. It's common to fill it to full with leaves. Pour a small amount of hot water onto the leaves, then use the lid as a strainer to pour out the water without losing the leaves. Smell the aroma released as the leaves open up. Right after rinsing, fill the teapot with hot water. Because you're using so many leaves in a small teapot, you do not need to steep as long as usual. After thirty seconds or even just a few seconds for strong, dark tea pour the tea into your cup. The temperature of the water depends on the type of tea. Read the first section above for more information, or check your tea label. If you have the time, you can easily spend hours drinking one pot of tea. A high-quality loose leaf should stand up to many infusions. Steep for about 1030 seconds longer each time, and pay attention to how the flavor changes with each go. It helps to have a kettle with good insulation or a warming function, to keep your water at the same temperature. If you enjoy the more intense, complex flavor of the Eastern brew, but don't have the time to devote to it, try putting the leaves directly in a cup or thermos. Pour on more hot water frequently as you drink, never letting the water level drop below of the pot. This gives you an especially strong tea with some of the changing qualities of a traditional brew. If your cup has a lid, cover it after the second or third refill to keep in the heat that improves extraction. Pour hot water along the edge of the cup to stir the leaves up and mix it with the last infusion.
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One-sentence summary -- Choose a small brewing vessel. Put in a large amount of loose leaf tea. Rinse the leaves. Steep for about 30 seconds. Steep many more small cups. Try a more casual Eastern method.

This is the best way to ensure accuracy when you're measuring out flour by volume. It's more difficult to use the proper technique with an oversized measuring cup, since you can't complete the final step of leveling off the top. So, for example, if your recipe calls for 1 1/2 cups of flour, use both a one-cup dry measuring cup and a half-cup dry measuring cup. If your recipe calls for 2/3 cup of flour, measure out two 1/3 cups instead of using a larger cup. Flour tends to come tightly packed in paper bags. If you don't fluff it up before measuring it, you'll end up measuring out more flour than you actually need for your recipe. Dig your spoon into the container the flour is in and fluff it up a little. You might want to consider storing your flour in a metal, plastic or glass container with a lid instead of keeping it in the bag it came in. That way your flour won't be as tightly packed, and it will be easier to reach in and fluff it up when you need to use some. Use a spoon to scoop flour into the cup until the cup is slightly overfull. Do not pack the flour into the cup; just lightly scoop it in until the cup is full and a small peak has formed in the center. Use a straight edge, such as the back of a knife, to level off the top by running it against the rim of the cup. Do this over the container so the excess flour drops back in. You're now ready to use the flour in your recipe. If it calls for additional cups, measure them the same way.
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One-sentence summary -- Use measuring cups of the exact right size. Fluff up the flour. Spoon it into your measuring cup. Level it off.

Put the track in middle position. of turnips. The pieces should resemble lemon slices. Season them with salt and pepper to taste. Make sure to leave room between the pieces. During the process, you should toss and shake the pan once or twice to make sure that the turnips are evenly roasted. Enjoy these tasty roasted turnips while they're hot.
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One-sentence summary -- Preheat the oven to 500F (260C). Peel and quarter 1 1/2 lbs. Melt 1 tablespoon of unsalted butter in a small skillet. Toss the turnips with the melted butter in a small bowl. Place the turnips onto a roasting pan. Roast the turnips for 25-30 minutes, until they're tender and brown. Serve.

Keep in your closet at least four tops and two pairs of pants that are of a nondescript nature so that if you wear them on Monday and Thursday, no one will recognize them. Note that the set nondescript clothes should be changed at least once every two months. Then, go shopping like crazy - as long as you will actually wear what you bought. However, keep in mind how you would like to come across to other people. If you go for the simple and sophisticated look, don't get a clownish top with culottes to match. Keep a fancy black shirt and a fancy black dress handy for formal events. (Also, consider getting a semi-formal to formal non-black, non-white outfit for special occasions such as weddings.) Have at least one pair of running, one fancy black, and the remaining choices of styles and colors are up to you. Accessories can make clothes look richer, deeper and more interesting. Besides which, accessories are just plain fun! A small accessory can make a big difference, so take care not to overdo them. Eye-catching purses or handbags can really set off an outfit.
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One-sentence summary --
Go shopping. Keep at least two warm jackets and one coat that is fashionably acceptable. Own two pairs of comfortable, presentable shoes. Wear eye-catching colors in shirts or tops. Wear accessories that match or complement your clothes.