Problem: Article: Try to think of everyone who might be willing to write you a positive letter of recommendation in your particular field. Generally, places requesting letters of recommendation will ask for at least two and no more than three, but it's a good idea to think of a larger list, in case any of your ideal candidates don't work out. Try to come up with at least 5-7 possibilities. How you choose to assign "strength" to the candidates will be relative, but in general you want to find a balance between the familiarity of the letter writer with you and your work, and that letter writer's standing in the field. While you might have had a better relationship with a co-worker or a TA for one of your classes, a letter from them may be less desirable than from a supervisor or a Professor who also knows your work, but may need some reminding. Consider collecting profiles or portfolios of your work to share with potential recommenders who may be less familiar with you and what you do. This is a good way to make contact with a successful person in your field and shows initiative. The easier you make their job, the more likely the candidate will be to do you the favor.
Summary: Write out a complete list of possibilities. Order the list. Aim high.

Problem: Article: If you used sewing pins earlier, be sure to remove those first. Once you have the wig off, use a sharp pair of scissors to cut the wig cap right along the lines that you drew. Do not cut right next to the left weft; you will be adding one more. Anchor the weft to the edge of the wig cap with a double-knot. Sew the weft to the part, this time looping the thread over the raw, cut edge. When you reach the opposite end, knot and cut the thread, then cut the weft. Choose a set of flexible wig combs that are the same length as your U-part. Sew the combs to each side of the part, with the teeth facing away from the part. Sew another set of smaller combs to the nape of the wig, with the teeth facing away from the hem. If your wig cap has seams, line the two back combs with those seams. If your combs have stitching holes, use two stitches per hole. At this point, you can straighten or curl the wig. You can even cut it or give it some layers. A nice touch would be to razor cut the ends and the strands that frame your face. This will give the wig more texture as well as make it look more natural. It might be easier to style the wig on the Styrofoam wig head. Be sure to secure it with sewing pins or straight pins.
Summary: Pull the wig off of the wig head and cut away the part. Sew the final weft right to the cut edge. Sew combs to the inside of the wig. Style the wig, if desired.

Problem: Article: Stir the sifted flour and salt together thoroughly, preferably in a sizable heat-resistant mixing bowl. Because maintaining a cool temperature is essential to keeping the gluten strands from forming a strong bond, using chilled flour and a chilled bowl is recommended. While you're preparing the dough, it's a good idea to chill your butter thoroughly before you attempt to work it in, if you're using butter. Anytime the mixture gets overworked, you can stop, put the mixing bowl into the fridge, and let it chill back down to a workable temperature. There are many different methods of cutting the fat into the flour, but all are equally effective with the right amount of elbow grease. The most important thing is to keep the butter cool, if you use it, so keep it in the freezer for at least 30 minutes or so, cutting it into large chunks before integrating it more thoroughly. You want to mix in the fat until you have small and uniform pea-sized chunks. Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size. Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn't take more than a few minutes. Use a fork or two knives. If you don't have a pastry cutter or a food processor, don't fret. It's possible, but takes slightly more hand strength and effort, to cut up the butter with the flat side of a table fork, using two knives to slice the butter in opposite directions, or even just using the end of a metal spatula. Just use your fingers with shortening. Shortening won't be greatly affected by the heat from your hands or from the room temperature, making it easy to get your hands in and crumble up the shortening into the flour using your fingers. You can also do this with butter. Letting it get warm makes the mixture too glutenous and it won't be flakey. Use a wooden spoon and gently stir the flour as you pour a small amount of ice water into the bowl. Pour a tablespoon or two at a time, integrating it gently by agitating the flour. The mixture should just barely come together and form a loose ball, and shouldn't be at all damp or wet looking. Be very gentle. The key to a flaky crust is to make sure you don't overwork the dough. Pie crust is not bread dough, and if you overwork the dough, the crust will become quite tough and difficult to handle. Be a minimalist when it comes to mixing the water into the flour. Less touching means more tender dough. If you're struggling to get the flour to come together, or if everything has become too warm, don't be afraid to pop the bowl into the freezer for a couple of minutes to chill it back down to a more workable temperature. Cold dough is easier to work with. Very gently, pull the flour into a ball, touching it as little as possible, and then split ball in two equal portions. The recipe should make two portions, which you could use for one bottom crust and one top crust, or bottom crusts for two different pies. Cut the dough ball in half with a kitchen knife and separate the halves gently. It's usually a good idea to chill the dough in the refrigerator until you're ready to roll it out and bake with it. If you've already got the oven pre-heated and you're anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly. If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you're ready to use it, let it defrost in the fridge overnight and roll it out normally.
Summary:
Mix flour and salt into a large mixing bowl. Cut the butter or shortening into the flour. Mix in ice-cold water into the flour mixture. Chill the flour any time the mixture becomes overworked. Use your hands to form dough into ball.