Problem: Article: The best time to start seeds is when temperatures are still cool and the growing season has yet to get underway. This gives the seeds time to sprout and become established; they should be ready for planting when the temperature begins to rise. If you can, wait until after the last frost. Herb seeds can be started in any type of small container, like an old egg carton, yogurt cups, or containers available for purchase at the nursery. Label the containers so you'll know what seeds you're planting in which. Fill each one with potting soil, then dampen the soil with a bit of water. Place the containers in a sunny area with a steady temperature around 70 degrees. At this early stage the seeds should not get hours of direct sunlight, or they may overheat. Even if you plan to grow your herbs outdoors, it's easier to start the seeds inside, where you can control the water and temperature. Most herbs need a humid environment to germinate. If you live in an area where the air is very dry, cover the seed pots lightly with plastic wrap. Don't wrap them too tightly, though - the seeds need air flow to germinate. This step helps to get the seeds ready to germinate. Place the seeds in an even layer between two damp paper towels. Let them soak for about 4 hours on the day you are going to plant them. Check the seed packages to determine how each type of herb should be planted. Some just need to be scattered evenly across the surface of the soil, while others won't germinate unless they are buried under the surface. Over the next few weeks, the seeds will germinate and begin to sprout and grow leaves. Keep the temperature and sunlight steady, and make sure the soil never gets the chance to dry out. Once the seedlings have grown leaves, you'll need to remove some of them from the pots so that the stronger ones have room to grow. Take out the less developed seedlings and leave about an inch of space between the remaining plants.
Summary: Start in early spring. Prepare seed containers. Soak the seeds. Plant the seeds. Thin the seedlings.

Problem: Article: You can use this command anytime you need your dog to calm down. Start by showing your dog that you have a treat. Display the treat at nose level, then bring the treat up higher. Your dog's head should follow the treat, hopefully encouraging their bottom to go down. Say, "sit." When its bottom hits the floor, praise your dog and provide the treat as its reward. Say the command "sit" with a loud, clear voice. The "treat" can be an edible treat and/or clicker noise (if you are clicker training). Once your dog starts to understand "sit," skip the reward once in a while. Teaching a big dog to stay is important because it can prevent your dog from rushing too close to people. To teach stay, command your dog to sit, then take a step backward. Say the word "stay." If the dog does not move, provide a reward. Gradually increase the distance. Your dog may even be able to reach items from your counter, so it is crucial to teach your dog to "drop it." Begin by letting the dog pick something up, such as a toy. Offer your dog to "trade" you the item for a treat. When you see the dog's jaw begin to relax, say the command, "drop it." Praise the dog and offer the treat as soon as it drops the toy. When training dogs, positive reinforcement works much better than punishment. Rather than scolding your dog when it gets on your furniture, simply tell the dog to "go to bed. Teach your dog to go to an approved spot (such as a dog bed) to get them away from the furniture. Direct your dog to the spot, and say "go to bed." Provide a treat when this action is completed. "
Summary: Teach your dog to "sit." Teaching a big dog to sit can be very useful. Train your dog to "stay." "Stay" is really an extension of "sit," so these commands should be taught in that order. Teach your dog to "drop it." Big dogs can get into more things than smaller ones. Teach your dog to stay off furniture.

Problem: Article: Prepare a baking sheet by greasing it with nonstick cooking spray or butter. For this step, you could line the sheet with parchment paper, instead, if you would prefer an easier clean-up. The slices should be about 1/2 inch (1.25 cm) thick. Add butter to both sides and arrange them on your prepared baking sheet. You will end up using roughly half of the butter, or 1/4 cup (60 ml), for this step. Bolillo rolls are a type of Mexican bread available through many market bakeries. If you cannot find bolillo, though, French bread makes an excellent substitution. Both types of bread have crusty outsides and soft insides. For best results, use bread that has been left out or bread that is at least 2 days old. This bread is already somewhat stale, but for a recipe like this, a little extra crispiness is actually preferable. When ready, both sides should be dry and lightly browned. Remove the rolls from the baking sheet and let cool. Set aside. Turn the rolls after 3 minutes using tongs. Work carefully to avoid getting burned. Toasting the bread in the oven is the contemporary way to prepare the bread, but a more traditional way to prepare it would be by frying it on the stovetop in a cast iron skillet. Melt 1 to 3 Tbsp (15 to 45 ml) of butter in the skillet over medium heat. Make sure that the butter coats the entire bottom of the skillet. Butter both sides of the each slice of bread, as with the oven-toasted method. Add the pieces of bread to the skillet a few at a time. Do not overcrowd the pan. After 3 minutes or so, use a spatula to flip the bread over to the other side. The side that initially faced the pan should be crispy and lightly browned. Give the other side an additional 2 to 3 minutes to cook. When done, that side, too, should be crispy and lightly browned. Note that you may need to add more butter as you go along to keep the bottom of the skillet well-coated.
Summary:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Cut the rolls into thin slices. Bake the rolls for 3 minutes per side. Alternatively, fry the bread.