Do not fill the mortar more than 1/4 full. If it's too full, then you won't be able to fully grind it. Use the pestle to thoroughly grind the blades until they begin to stick together and smear along the bottom of the mortar. Apply the pestle using a stirring motion, and press with enough force to crush the grass. This will take a few minutes, and more than a bit of effort, so be prepared. Equal parts water should be sufficient for this method. Mash the water into the crushed wheatgrass using the same forceful stirring motion as described above. Continue mixing until a fine paste forms. The water will help you sufficiently grind down the blades of grass. Twist the top of the cloth to prevent the paste from escaping, but do not tie it. This will allow you to extract the juice from the wheatgrass. Apply pressure to the cloth directly above the clump of wheatgrass paste, squeezing in a downward motion. A bright green liquid should drip out. Continue squeezing until no further liquid drains. Repeat the grinding process until the blades turn white, adding a little extra water each time to create a paste of the same consistency. Continue until your full 1/2 cup (113 grams) has been used. This process does take a while, (at least 10-15 minutes for 1/2 a cup), but it'll be worth it. It's much better than paying $300-$400 for a fancy wheatgrass juicer.

Summary: Place enough chopped wheatgrass into the mortar to fill the bottom. Grind the blades. Add a little water. Empty the contents of the mortar into a clean muslin cloth. Press on the cloth to drain the wheatgrass juice out into a clean glass. Return the wheatgrass clump to the mortar. After your initial batch of wheatgrass turns white, add fresh chopped wheatgrass to the mortar and begin the grinding process again.

Place the skillet on the stove over medium high heat. Sprinkle them on both sides with salt and pepper. Cook them on the longer side if they're thicker than 1 inch (2.5cm). Fry it until it turns crispy.

Summary: Heat the oil in a large skillet. Season the pork chops. Lay the pork chops in the pan. Cook the pork chops on the first side for 3-4 minutes. Flip the pork chops with tongs. Cook them on the other side for 3-4 minutes. Remove the pork chops to a plate. Sprinkle the sage or basil into the hot skillet. Move the fried sage or basil to a plate.

Wash your face and have good hygiene. To look cute, don't go too heavy on the makeup -- the right makeup will go a long way. Here's what you should wear: Wear just a tiny bit of blush. Wear soft pink lipstick or lip gloss. Wear light eyeshadow in pastel shades like light blue, purple, or even light pink. Just a light layer of mascara and eyeliner will do for the eyes. Aim to look natural. You can wear a bit of makeup, but you'll only be cute if you look like yourself. Have your hair frame your face. Your hair should look soft and natural, and be free of any heavy styling products. Here are some things to try: Let your hair dry naturally and fall to your shoulders. Fix your hair in a cute, comfortable style. Some nice styles are, ponytails, braids, buns or even just down with a clip or a headband. Or, wear your hair in two loose pigtails that fall in front of your shoulders. Or, put your hair in a low messy bun, with a few strands hanging over your eyes. Consider getting bangs if you don't have them. Bangs are cute. Put colorful clips, baubles, or pastel-colored headbands in your hair. Curl your hair in little ringlets. Wash your hair and body regularly, at least daily. Use nice-smelling shampoo and conditioner and body wash. Use scents like strawberry, vanilla, coconut, lemon, mint and lavender. They help relax the mind and you'll smell delicious!

Summary: Wear lotion to make sure your face stays hydrated. Wear cute makeup. Have cute hair. Smell cute.

Cut slits in the tops of the tomatoes and place them in a pot of boiling water. Cook them for about 3 minutes, or until the skin begins to peel away from the meat of the tomatoes. Remove them from heat and drain the water. You can roast the tomatoes if you don't want to boil them. Cut them into slices and place them in an oven preheated to 350 degrees. Cook until the tomatoes have lost their structure and released their juices. Place the cooked tomatoes in a blender. Chop the raw tomatoes into rough pieces and add them to the blender. Blend the raw and cooked tomatoes until smooth. Be careful blending the hot cooked tomatoes. Putting hot substances in the blender may cause the blender's top to fly off. Don't overfill the blender. You may have to blend the ingredients in more than one batch. Set it aside to add to the ceviche later. Set it aside to add to the ceviche later.
Summary: Cook 1/2 pound of tomatoes. Blend the cooked tomatoes with the remaining raw tomatoes. Dice the cilantro into small pieces. Squeeze the orange into a bowl.