Q: Starting with the topmost layer of hair, grab a thin 2-inch-wide (5-cm-wide) section of hair from the middle back of your head. Comb this section away from the rest of your hair. With a large tint brush or your fingers, apply 1 to 2 teaspoons (2 to 4 g) of henna to the roots of your hair. Spread the henna toward the tips, adding more paste if necessary. Henna paste doesn't spread as easily as conventional dye, so it's important to ensure that your hair is fully saturated from root to tip. When you've fully covered the first section of hair, twist it a few times and then wrap it into a bun on top of your head. The henna paste is quite sticky, so the coil of hair will just sit there. You can pin it in place if you like. For short hair, twist the section and pin it on top of your head to keep it out of the way. Working with the same topmost layer of hair, take a fresh 2-inch (5-cm) section of hair from beside the original section. Apply henna paste to the roots with your fingers or a tint brush. Work the paste toward the tip, adding more paste if necessary, until the entire section is saturated with henna paste. Twist the dyed section of hair a few times. Wrap it around the original bun that you created with the first section of hair. Because the henna is so sticky, the coil will stay, but you can pin it in place. For short hair, twist the section, place it on top of the original section, and pin it in place. Work in small sections, like before. Work toward the front of your head, applying henna to the hair on both sides of the part. Continue working in thin 2-inch (5-cm) sections to ensure proper coverage. When you've dyed the topmost layer of hair, repeat the same process with the layer below until all your hair has been dyed. Keep twisting and wrapping each section of hair around the original bun. When every section of hair has been covered and twisted into the bun, go around your hairline and add more paste to areas where the henna looks sparse or more coverage is needed. Pay particular attention to the hairline line and roots.
A: Apply the paste liberally to a small section of hair. Twist the hair on top of your head. Apply paste to the next section. Twist and wrap the section over the original bun. Continue applying paste to the rest of your hair. Touch up around the hairline.

Article: Put it on the trivet. Make sure it's facing down to get the best flavor. Make sure your piece of meat fits in your pressure cooker. Don't try cooking meat that's too thick in the pressure cooker. You'll have to leave it in so long that the outside will be totally overcooked while the inside is barely cooked at all. Sweet sauces go very well with ham. Be creative with your ingredients. Try a mixture of maple syrup, brown sugar, and crushed fruit or fruit juice, like pineapple. Choose 'manual' setting and then adjust the time to 35 minutes. Let the pressure release before opening your pressure cooker. Remember that it takes longer to cook frozen meat than thawed meat. These instructions are based on cooking a small frozen ham. Your recipe might assume the ham is thawed, though, so adjust the recipe's time accordingly. Cook frozen meat for about 50% longer than thawed meat. Whisk together 1 tablespoon (15mL) of cornstarch and 2 tablespoons (30mL) of cold water until the mixture is smooth. Put your pressure cooker on saute setting and stir the mixture into the liquid inside. You can also thicken sauce with a slurry of butter and flour instead of cornstarch. Melt 1 tablespoon (15mL) of butter on a plate in the microwave. Whisk it with about 1.5 tablespoons (22mL) of flour. Add this to the liquid and stir. Continue stirring until your sauce has reached the consistency you like. Turn off your pressure cooker and pour the sauce over your ham. Always check the internal temperature of your ham with a meat thermometer before eating it. The temperature should be 145F (63C).
Question: What is a summary of what this article is about?
Place frozen ham in the pressure cooker. Pour sauce or glaze over your ham. Secure the lid and cook on high pressure for about 35 minutes. Take out the ham and thicken your sauce. Bring the sauce to a boil until it's thick.

Q: A classic car will cost a lot more than its original price. Plan to spend up to seven times more for insurance than you would with an average car. Storing the car can also cost a lot if you don't have your own garage. Storage in an auto facility or motor club can cost $500+/month. Classic cars generally require a lot of upkeep, and unexpected repairs can cost $1000+. Make sure to factor all costs into its price so that you have enough money to maintain your car. Be prepared to pay more for parts. If you buy something rare, be prepared to pay more not only for the car, but also for its parts. In many cases you'll have to get parts custom-made, which can be very expensive. You may also be able to buy used parts from someone who is "chopping" up a similar model. You can check online auctions for general availability of such parts. It is not uncommon for new classic car buyers to overspend. A fair price needs to be calculated based on the car's age, the condition it's in, how rare it is, and what features it has. Find the market value of your car at the National Automobile Dealers Association at nada.org. If you need to finance the car, you will likely have trouble finding a bank or lending institution that is willing to help because they don't understand the value of an object that is several decades old. But there are some companies that will help, such as J.J. Best Banc & Company and Woodside Credit. You will need to make a down payment of 10-30% and will pay interest ranging from 5-10%. The loan is often for 10-12 years and you can often build in the cost of warranty. The insurance and car title will need to be in the owner's name. You can transfer the car title at the DMV. Of course, if you have the money to pay for it, you can simply buy it with your own money. It is always preferable to avoid going into debt. Save up for it and then pay by check. Another option is to lease a classic car if you can't afford to own it. This is advantageous because if the market changes and the car's value decreases, it won't affect you.
A:
Prepare for hidden costs. Pay an appropriate price. Buy the car.