Problem: Article: . Stretching exercises and body awareness may be enough for you. Warm-up or be warm before stretching. A warm-up can be an ordinary activity like housework or walking. Being warm can be from working or from dynamic stretches. Since the muscles to be stretched are so small, a specific warm up is easily done by swinging your arms sideways and horizontally for a couple of minutes. Or, your warm-up could be athletic (hitting a ball), aerobic (reaching side to side or forward), or freestyle (dancing, shadowboxing). It may also be helpful for you to take a thorough, warm bath or shower after working out. Perform this stretch when your body is warmed up. You can do it as much as you like, or as infrequently as once a week. Make sure you are stretching your chest muscles and not your spine or hips; the stretch you feel should just be in your chest. Stand with your forearm against a doorframe or against the corner of a wall. Your elbow should be bent at a 90 degree angle. Rotate your chest away from your arm until you begin to feel a stretch in your chest and shoulder. Turn your head away from your arm, which will increase the stretch. Hold the position for at least 20 seconds, then switch to the other arm. Using a dumbbell of no more than ten pounds, perform a bent-over row. This exercise works the small muscle in your back called rhomboids and it stretches your chest. You can perform it weekly or as little as twice a month. Start bent-over with your free hand bracing on your knee and with the other hand grasping the dumbbell with the elbow straight. Keep your back straight. Shrug your shoulders back and keep your shoulders tight until you finish this exercise. This is the most important form consideration for this exercise. Tight is not having your shoulders round. Tight is tensing the muscles of your shoulder. Lift the dumbbell in a curved motion and not in a straight line up and down. Exhale and lift the dumbbell to your side, roughly to your hip. Holding the weight here, squeeze your back muscles for a few seconds. Inhale as you lower the dumbbell to the starting point. Use a resistance band with handles to do this stretch. Note that each color represents a different resistance. Sit on the ground with your legs extended, back straight. Hold the ends of the resistance band and loop the tube around your feet. Your arms should be extended. Keeping your back straight, bend at the elbows and draw your hands back toward your ribs. Squeeze your shoulder blades together and hold for a few seconds. Slowly release, then repeat the exercises for the recommended number of repetitions.
Summary: Stretch Do a doorway chest stretch. Do a bent-over row with a light dumbbell. Try a seated tube row.

Problem: Article: Pour the water into a pot and set it on a burner. Turn the burner on to medium-high heat to bring the water to a boil. Then, turn the heat off, put the tea bags in, and let them steep for several minutes. Remove the tea bags. Then, measure 1 cup (240ml) of sugar in a measuring cup and pour it into the freshly brewed tea. Stir the tea until the sugar has dissolved completely. As you did before, let the tea cool down to about 68F (20C) before you transfer it to a new, clean glass jar that's larger than the one you grew your scoby in. It's extremely important that you let your tea cool completely, or else the heat may kill your scoby. After you've poured your freshly brewed tea into a clean jar, get out the jar of starter tea that your scoby is in. Simply pour the entire contents of the smaller jar into the larger jar. Then, cover the larger jar opening with a paper towel or cheesecloth and secure it with a rubber band. This is necessary because the scoby feeds on sugar and because your starter tea likely has an undesirable bitter taste at this point. Keep your freshly brewed kombucha tea out of direct sunlight and in a room temperature environment for a few days. This will make your tea sightly carbonated, as kombucha tea typically is. After a couple of days kept at room temperature, you'll want to move it to the refrigerator, as refrigeration will stop fermentation and carbonation. Make sure to drink your kombucha tea within a month.
Summary: Brew 5-7 bags of tea in 1317 cups (3,1004,000ml) of water. Stir in 1 cup (240ml) of sugar until it dissolves. Let the tea cool and transport it to a sterile glass jar. Pour your scoby and starter tea into the new tea. Keep it at room temperature for 1-3 days to let it carbonate. Store it in the refrigerator and drink it within a month.

Problem: Article: Prepare a roasting pan by lining it with a large sheet of aluminum foil. The foil needs to be at least three times as large as the bottom of your roasting pan. You will need enough foil to wrap completely and securely around the brisket, so if necessary, you can test the amount by wrapping it around your brisket before you use it the line the pan. In a small saucepan, whisk together the ketchup, vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, ginger, garlic, oil, and water until combined. Alternatively, you could use your favorite prepared barbecue sauce instead of this sauce recipe. Use roughly 3/4 cup (185 ml) of prepared sauce and mix it with 1 cup (250 ml) of water. No simmering is necessary if using prepared sauce. Heat the sauce on your stove over medium-high heat until it reaches a simmer. Let cook for 5 minutes, stirring occasionally, so the flavors blend. Pre-heating the barbecue sauce separately allows the flavors of the sauce to blend more thoroughly before you add it to the beef brisket. If you do not pre-cook the sauce, you may end with a brisket that is unevenly flavored, with some tastes being stronger on one side of the meat than they are on another. Place the beef brisket on the aluminum foil and spread the sauce over it, covering as much of the meat as possible. Wrap the foil around the brisket when done. By wrapping the brisket, you seal the liquid in and keep that liquid in full contact with the meat. This leads to a more even, more rapid, and more flavorful cooking process. Make sure the foil is wrapped around the brisket tightly so no liquid can leak out through the corners of the foil packet. The beef brisket should be roasted for roughly 1 hour per l lb (450 g) of meat. In this case, the brisket should cook for 3 to 4 hours. Do not unwrap the brisket during the cooking process unless you are checking for doneness. Unwrapping the meat can cause some liquid to be lost, which can upset the cooking time and lead to a brisket that is drier than ideal. You should also watch the brisket to make sure that liquid is not leaking out from the corners of the foil. If liquid does seep out, carefully refold the corners of the foil down using oven mitts to prevent additional liquid loss. Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 190 and 200 degrees Fahrenheit (88 to 93 degrees Celsius) when safe and tender enough to eat, and the meat should be easy to pull apart. Remove the beef brisket from the oven and let it rest for 30 minutes before you carve and serve it. Slice the brisket across the grain to produce more tender slices of beef. You can also serve the brisket with its cooking juices for a more intense flavor. Skin the fat from the surface of the cooking liquid using a spoon before ladling the liquid over carved slices of meat.
Summary:
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Combine the sauce ingredients. Simmer the sauce for 5 minutes. Transfer the brisket and sauce to the roasting pan. Bake until tender. Let rest before serving.