Even if it means taking a risk, focus on something that you feel passionate about. In fact, the internet is a great place for niche content precisely because your potential audience is global, not local; this increases your odds of connecting with people who want what you have to offer. Only by making the site specific to you and your experience will you be able to offer something that no one else can. Whether you're selling merchandise, providing instruction, or blogging for fun, don't make the mistake of taking your site online before it has a sufficient amount of content. Even if your initial content is stellar, visitors who don't have any reason to stick around aren't likely to come back later or recommend your site to their friends. One of the disadvantages of the internet is that it is jam-packed with distractions and encourages superficial reading. If your site is nothing but fluff, people will skim it quickly and move on to something else. On top of that, because the internet feels anonymous, people are quick to pounce on inaccuracies, typos, and bugs which can sink your site and kill your morale. Be sure to pack your site with content people cannot find anywhere else, even if it means you have less of it. Though you should have a nice chunk of content available when you first go online, don't use up everything you've got at once or your followers will get tired of waiting and move on. Ideally, you should prepare startup content, have a small reserve of additional content that you release on a schedule (ex. every Thursday), and be ready to routinely create new content once you have gotten into the swing of things. You should never consider your website "complete"; if you want it to survive, treat it like a "living" document that will change over time. Consider creating a web feed (RSS, Atom, etc.) so users can subscribe for updates.
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One-sentence summary -- Choose a topic you know a great deal about. Front-load the site. Emphasize quality over quantity. Add to your site routinely.

There are many options, from light body sprays to the stronger perfumes and colognes. Fragrances smell slightly different on every person, so make sure you've tried yours on ahead of time to ensure you like the way it smells on you. Keep in mind that strong fragrances bother some people, so keep in light if you decide to go this route. You may choose to skip it altogether if you are going to be very active that day, or if you will be in tight quarters with people. Another reason you may skip this step is if your deodorant is scented. You don't want too many competing scents. Perfume and cologne are totally optional! This is also optional, but makes some people feel more confident. There are many different kinds of makeup you can try, and the options can be overwhelming if you don't use makeup often. Just try different products until you find the ones you feel the best in. If you decide to wear make up, try to keep it looking natural and refrain from applying too many colors or products on the same day. Always apply makeup on a clean face and remember to wash it off at the end of the day. Keep your backpack and purse (if applicable) tidy. You could have the best outfit and hair in school, but fumbling around with crumpled papers and items falling out of your bag could make you appear disheveled. You look great and you are totally ready for school. Go get 'em!
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One-sentence summary -- Decide whether you want to wear perfume or cologne. Apply makeup if you'd like. Get organized! Smile!

Water curing gently removes oleuropein, a component in olives that gives them a sharp, bitter taste. Green olives are actually just immature olives (just like green tomatoes are immature tomatoes) and they are naturally pretty mild, so using water alone is sufficient to cure them. Green olives left on the vine to fully ripen will turn purple or black. Once they're fully ripe, water alone won't remove the bitter taste; you'll need to choose a different curing method. Make sure that they are as unbruised as possible. Look for holes left by insects or birds. If the olives were treated with chemicals, rinse them off before you begin the brining process. In order for the water to be able to reach the insides of the olives, you'll need to break or slit the olives to let the moisture in. You can do this with a wooden mallet or, more commonly, a rolling pin. Give the olives a light smack, keeping them as intact as possible. You want the flesh to tear, but don't completely mash it or rip it into several different pieces. You should also take care not to damage the pit. If you're concerned about the appearance of the olives, you can slit them with a knife instead. Take a sharp paring knife and make three slits in the olives to allow the water to penetrate. Use a food-grade plastic bin with a lid. Completely cover all of the olives with water, making sure none are poking out. You may need to weigh them down with something like a plate to keep them from floating above the surface of the water. Place the bin's cover loosely over the olives and put the container in a cool, dark place. Make sure you use a food-grade container that won't leach chemicals into the brine. A glass container also works well, but you'll need to make sure it isn't exposed to sunlight. At least once a day, change out the water with fresh, cold water. Make sure you don't forget, since otherwise bacteria could build up in the water and taint the olives. To change the water, just strain the olives through a colander, wash the pot, replace the olives and fill it back up with cold water. After one week of changing the water daily, taste an olive to see if the bitterness is at a level you like. If it is, the olives are ready; if you want the olives to be less bitter, wait a few more days (changing the water daily) before moving on. This is the solution that the olives will be stored in. It's a mixture of pickling salt, water and vinegar that will both preserve the olives and give them a delicious pickled taste. To make the brine, mix the following (makes enough for 10 pounds of olives): 1 gallon (3.8L) cool water 1 1/2 cups pickling salt 2 cups white wine vinegar Use a large glass jar with a lid or another storage container of your choice. Wash and dry the storage container thoroughly before placing the olives inside. Leave one inch of space at the top of the container. Pour it into the container to completely cover the olives. Place the lid on the container and store the olives in the refrigerator. You may add lemon peel, rosemary sprigs, roasted garlic, or black pepper to flavor the brine if you'd like. The olives will keep in their brine for up to a year in the refrigerator.
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One-sentence summary --
Obtain fresh green olives. Inspect the olives. Break the olives. Place the olives in a plastic bin and cover with cold water. Change out the water. Continue the process for about a week. Make a finish brine. Drain the olives and place them in a storage container. Cover the olives with the brine.