Most receivers have either preamp-in and preamp-out connections or tape monitor connections. In most cases, these are the best way to connect an equalizer to your stereo. However, if your receiver does not have these channels then some amplifiers allow you to connect the equalizer directly. Connecting to the amplifier directly will require preamp-in and preamp-out channels on your amplifier. To run a signal from your equalizer to the amplifier and back again, you'll need 2 sets of RCA cable (the same kind that is usually used to connect source components like turntables and CD players). The length of the RCA cables should match the length of the distance between the receiver and the equalizer. Connect one pair of cables to the pre-amp output channels on the amplifier and the other end of the cable to the pre-amp input channels on the equalizer. You will usually find these channels on the rear of the equalizer. Right channel jacks will usually take the red colored RCA plug while left channel should take white or black RCA plugs. Sometimes the amplifier channels will say tape monitor output rather than pre-amp output so you can also use these. Connect the other pair of cables from the output channels on the back of the equalizer to the pre-amp input channels on the amplifier. Right channel jacks will usually take the red colored RCA plug while left channel should take white or black RCA plugs. Some amplifiers might have tape monitor input rather than pre-amp input channels so you can also use these. Some amplifiers will have a switch to turn on the pre-amp connections. If you are using tape monitor channels then you will also need to switch on the tape monitor switch. Depress the button to turn on this connection. Turn on all three components and adjust the equalizer knobs according to your preferences. You should now be able to manipulate the controls on the equalizer to change the frequency response or tone of your music.

Summary: Connect the equalizer directly to your amplifier if your receiver does not have preamp-output channels or tape monitor channels but your amplifier has preamp-in and out channels. Purchase 2 pairs of RCA cables. Connect one pair of RCA cables between the equalizer and amplifier. Connect the other pair of RCA cables between the amplifier and receiver. Switch on the pre-amp connection on the amplifier. Turn on the receiver, equalizer and amplifier to use your equalizer.

Pour 1 tablespoon (15 ml) of olive oil into a large heavy-bottomed pot, and heat it on medium-high heat. Add 1 medium chopped onion, and cook it until it is tender, which should take approximately 4 to 5 minutes. Stir the veggies frequently to prevent them from sticking. You can substitute canola oil for the olive oil if you prefer. After you've sauteed the onion, add 1 minced clove of garlic, teaspoon ( g) of cayenne pepper, teaspoon ( g) of ground cloves, and 2 teaspoons (6 g) ground cumin to the pot. Let the mixture cook for another minute. You can add more cayenne pepper if you would like the chili to have more of a spicy kick. When you've cooked the onion mixture for another minute, add two 4-ounce (113 g) cans of chopped green chilies, 1 teaspoons (3 g) of dried oregano, and 1 finely chopped jalapeno pepper to the pot. Mix well so the ingredients are fully incorporated. You can substitute a serrano pepper for the jalapeno if you prefer. After you've mixed in the chiles and oregano, stir 3 cups (375 g) of diced, cooked chicken and 3 cups (709 ml) of chicken stock into the pot. Raise the heat to high, and allow the mixture to come to a simmer. If you don't want to cook your own chicken, you can use a rotisserie chicken from the grocery store. Remove it from the bone and dice or shred it before mixing it in. Once the mixture comes to a simmer, reduce the heat to low and place a lid on the pot. Allow the chili to cook for another 5 to 10 minutes or until the chicken is warmed through. When the chili has simmered with the chicken mixed in, add two 15.5-ounce (439 g) cans of white beans that have been drained. Allow the mixture to cook for another 15 minutes. You can leave the lid off the pot when you simmer the chili for the final time. After you've simmered the beans with the chili, taste it. Add in more salt and pepper if necessary before ladling the chili into bowls. Top the bowls with some shredded Monterey Jack cheese, and serve. You can also top the chili with chopped tomato, chopped scallions, cilantro, guacamole, and/or tortilla chips. Store any uneaten chili in the refrigerator. It should keep for 3 to 4 days in an airtight container. You can freeze the chili if you don't eat all of it. Place it in freezer-safe containers, such as plastic freezer bags, in individual serving sizes after it's cooled completely. It will usually keep for 4 to 6 months in the freezer.

Summary: Saute the onions until they are tender. Mix in the garlic, cumin, cloves, and cayenne. Stir in the green chilies, dried oregano, and jalapeno. Add the chicken and chicken stock and bring to a simmer. Lower the heat and simmer for another 5 minutes. Mix in the beans and cook for another 15 minutes. Season the chili to taste and top with the cheese to serve.

As you are kicking, point the toes of both feet and extend your legs as much as possible. This will make your kick more aesthetically pleasing. When you are rotating make sure that your chest stays parallel to the floor and that your head looks up. Fix your gaze on something ahead of you, this technique is called spotting. Imagine that you are locking eyes with your opponent. This is a relatively simple move, but it requires practice to build strength and accuracy. The more you practice the better, dedicate a few minutes per day and you will begin to notice improvement. Get a qualified person to spot you when you are just beginning. They can help by holding your arm and pulling you through as you rotate. Practice with a wall bar to support your weight, to help you build up to the full kick.

Summary: Point your toes. Keep your head up. Practice.

You want a true red color. If you really want to be authentic, then use a glossy red lipstick; matte lipstick did not exist during the rockabilly era. Stay away from shimmery or glittery lipsticks. Fold a tissue in half, then place it between your lips. This removes any excess lipstick. You can then reapply your lipstick and blot it a second time for an even more intense color.
Summary: Choose the right red lipstick. Blot and seal the lipstick. Finished.