Write an article based on this "Measure your face. Sketch the mask outline on plain paper. Draw the part of the mask that will cover the nose. Sketch the outline of the ears and top of the mask. Draw eye holes. Cut everything out. Trace the shape onto black craft foam. Cut the mask out. Punch two small holes along the side of the mask. Attach elastic thread to the holes."
article: You will need to measure half the circumference of the wearer's head, the height of the wearer's face from the nose up, and the distance between the nose and the eyes. Record the measurements to create a custom template for your mask. Use a tape measure to measure the distance between the front of one ear to the front of the other, wrapping the tape measure around the front of the face. Measure the distance from the bottom of the nose to the top of the forehead. Measure the distance between the bottom of the nose and the bottom of the eyes, as well as the dimensions of the eyes themselves. This can be a bit tricky, but armed with your measurements, you can create a shape custom-fit to the wearer's face. Draw a horizontal line that matches the width of the wearer's face. Find the midpoint of the line and make a mark 1 inch below the line. Use a ruler to draw a line from the right-hand end of the line to this point. Draw a second line from the left-hand end of the line to this point Draw two downward-angled lines from the edges of the original line. The lines should meet together in a slight peak about 1 inch below the center of the original line. The ears will curve upward from the ends of the original horizontal line. Draw two curved vertical lines from the edge of the original line. These lines should equal the height measurement from the nose to the forehead taken earlier plus an additional 3 inches (7.6 cm). Draw another curved line on the end of each "side" line. The lines should come inward, forming curved triangles, and the base of each triangle should be about 2 inches (5 cm) wide. These triangles form the ears of the mask. Draw a line connecting the two top triangles across the top of the mask. Sketch out two almond-shape eyes holes. The position of the bottom of the eye holes should roughly match the distance between the wearer's nose and the bottom of the wearer's eyes. Measure from the center of the original horizontal line to the bottom edge of the inner portion of the eye. The eye holes themselves should be about twice the sides of the wearer's eyes. Angle the eyes slightly so the narrow part of the almond shape points inward and downward. Use scissors to cut around the outline of the mask and the eye outlines. Use pen to transfer the shape of the mask and eyes onto craft foam. While a black Batman mask is the most traditional choice, you can use any color you want if you plan on making these masks as favors for a children's party. Use scissors to carefully cut out the outline of the mask and the eyes from the foam. Punch the holes into each side of the mask, near the edge and aligned with the center of the eye holes. A hole punch works well for this, but you could also use the tip of your scissors. Tie one end of the elastic into one hole and the other end to the other hole. The elastic should be long enough to fit around the back of the wearer's head. Double-knot the thread to hold it in place.

Write an article based on this "Heat the cooking oil in a deep pot. Season the scallops with salt and pepper. Whisk the eggs and place the flour and breadcrumbs in bowls. Lightly toss the scallops in the flour. Dip the scallops in the eggs next. Toss the scallops into the breadcrumbs. Put about half the scallops in the oil and cook them for 30 seconds. Stir the scallops and cook them for another 2 minutes. Remove the scallops from the oil and add the next batch. Serve the fried scallops with cocktail or tartar sauce."
article: Pour the canola oil into a large, deep pot and cook it on the stove over medium-high heat. Use a deep-fry thermometer to test the heat of the oil. It's ready when the thermometer reads 330F (166C). You should have time to prepare the other ingredients while the oil is heating. Put the scallops in a baking dish and generously sprinkle them on both sides with salt and black pepper. Set the seasoned scallops aside. Crack the eggs into a small bowl and whisk them with a fork until they're well-blended. Set the bowl aside on the counter near the stove. Pour the flour and breadcrumbs into 2 separate shallow bowls or dishes and put them next to the eggs. You can use plain breadcrumbs or "flavored" ones (such as garlic) for something fancier. However, if you choose flavored breadcrumbs, you may need to adjust the amount of other seasonings you use. You want them to be lightly coated with the flour. Because of how many scallops you have, consider working with only a few at a time. Shake the excess flour off of the scallops after you remove them from the bowl. After taking the scallops out of the flour, drop them into the bowl with the whisked eggs. Use your clean hand (the one not coated with flour) to gently shake the bowl around and toss the scallops in the egg. After the scallops are coated with egg, you can either remove them with your hand that's already messy or take them out with a slotted spoon. Using a slotted spoon will help keep you from wasting any of the egg. Once you've taken the scallops out of the egg, drop them into the bowl with the breadcrumbs. Use your clean hand to cover the scallops with crumbs or roll them around with a spoon. Make sure that they are evenly coated with the breadcrumbs. As you coat the scallops, place them in a single layer on a large baking sheet. Continue until you've coated all the scallops. Take the coated scallops 1 at a time and gently drop them into the oil. To prevent splashing, hold the scallops low over the oil before dropping them in. Make sure to test the temperature of the oil before you start cooking the scallops. After about 30 seconds of cooking, stir the scallops with a slotted spoon to prevent them from sticking together. Let them continue to cook for another 1 and to 2 minutes. Test the temperature of the oil occasionally and adjust the heat as needed. The scallops should be done when the breading is golden brown. You can also test them by inserting a cake tester into the middle of the scallop and holding it below your lipit should feel warm, but not hot. Since bay scallops are small, they may cook relatively quickly. Start checking them at around 1 and minutes of cooking time. Once the first batch of scallops is done cooking, place them on a plate lined with paper towels and allow them to sit while you cook the next batch. This will help soak up the excess oil. You may wish to cover the cooked scallops lightly with foil or keep them warm in an oven heated to 300F (149C) while the other scallops are frying. Once the scallops are cooked, serve them up while they're still hot. They'll taste great dipped in tartar or cocktail sauce! You can also squeeze lemon juice over them for extra zest. These scallops will taste best and be at their crispiest if you eat them while they're fresh from the fryer. If you have to store them, keep them in a well-ventilated container in the fridge for no more than 1-2 days.

Write an article based on this "Cleanse and moisturize your face."
article:
Makeup should always be applied to a clean canvas. Wash your face using your normal cleanser and pat dry. If you have dry skin, apply a moisturizer and wait a few minutes before applying foundation to give the moisturizer a chance to work. If you are in a hurry or have applied too much moisturizer, blot your face with a tissue to remove excess moisturizer before applying foundation.