Q: There are several power tools that are great for cutting galvanized pipe that is located in tight spaces. If you are trying to remove a piece of galvanized pipe from a tight space, you can either use a reciprocating saw or angle grinder, depending on the space you are working in and the tool you have available. The choice between using an angle grinder and a reciprocating saw depends largely on what you have available. They can typically be used interchangeably. When cutting through steel pipe with a power tool it is important to protect yourself from hazards. Put on safety glasses to protect your eyes from flying pieces of steel. Wear gloves to protect your hands from the heat of the pipe (produced by the grinder) in addition to a slipping saw blade or sharp pipe edge. An additional piece of protective equipment you may want to consider using is ear plugs. These can protect your ears from loud noises made during sawing. It is also a good idea to wear long sleeves and long pants to protect your skin from any bits of metal that might fly around while cutting. When cutting galvanized pipe it is important to use the right kind of blade of wheel. A blade for cutting a different material, such as wood, will not work well for cutting through galvanized pipe.Blades that are made to cut through metal tend to have smaller tines than blades made to cut wood. When you go in to start cutting, the blade of your power saw or grinder should not be touching the surface of the pipe. If it is, the blade or cutting disc can snag on the pipe and make controlling the tool difficult. It can also damage your cutting disc or blade. Instead, hold the blade or disc just slightly off the surface and turn on the tool. This will allow the tool to come up to speed before contacting the surface it is cutting.
A: Choose to use a reciprocating saw or angle grinder in tight spaces. Put on personal protective equipment. Make sure that the saw or grinder has a metal cutting blade or wheel on it. Start power saws or grinders before they are touching the pipe.

Q: Over a period of time, interval training increases how fast you can run by forcing you to use muscles at a higher capacity. Begin running at a steady pace. Increase your speed for a particular interval. You can use distance markers on a track or a timer if you're running through a neighborhood. Keep the increases short, at about 20 seconds or so. Once you are at your top speed, slow back down. Repeat as you're able, increasing the number per workout over time. Similar to strides, you increase your speed for short bursts. However, instead of doing it at regular intervals, you do it as you feel moved to do so. Also, you can add in other movements, such as jumping or bounding instead of running more quickly. To try fartlek, increase your speed as you feel like it while running. Go up to your top speed, and then decrease down again. Alternatively, switch to hopping or bouncing instead. Keep these bursts at less than a minute. Like strides, fartlek can increase your overall speed by stretching your capacity in short bursts. Going uphill helps keep you in proper running form. It forces you to pick your knees and feet up and makes you use your arms to help move yourself upward. Running uphill also builds your muscles, as you're fighting against gravity. Choose a road or hill with a slight incline. You should be able to go back downhill when you are in the recovery stage of your workout. Increase your speed in short bursts. Go faster for short periods, keeping it under a minute for each interval. Use the down slope for recovery. Once you've made it up the hill, gently jog down the hill for recovery. Hill intervals can increase speed, as they improve technique, increase strength, and push your capacity to make you go faster.
A: Use stride interval training. For variety, try fartlek. Increase intensity with hill intervals.

Q: This will lessen their chances of getting lost. You could do boys vs. girls, sibling teams, etc. If there are younger and older kids/adults in the group, then it might be best to pair up younger kids with older kids/adults. Some good items might be stuffed animals, books, etc. Make sure that there is more than one of each item so that all the teams can get one. Give each team a prize, with the winning team having the best prize.
A: Make the scavenger hunt indoors, or in an enclosed area outside. Pair the kids up. Find items that are familiar and obvious. Hide the items in easy places. Create simple lists for each team. Announce the winning team once all the teams find all the items.

Q: Remove all top racks and have the rack at the lower part of the oven. Look at your souffle dish and estimate its height twice over - the souffle may rise this much so will need this much room in the oven. It is preferable to cook the souffle without the oven fan on as the fan can make the souffle rise unevenly, overcook one side or even push the semi-cooked light batter over the side of the dish. If you have an oven thermometer, use that to ensure your oven is heating to the right temperature. If you serve the souffle and it is undercooked and very runny in the middle, simply scoop out the cooked portions and serve those. Just like cakes, souffles unfortunately don't rise again if you put them back in the oven to cook a little more. You want the top rim to be coated to prevent the souffle sticking and rising lopsided. Add the breadcrumbs to the dish and swirl to cover the base. Then tilt the dish and continue turning it to cover. Tip the dish slightly downwards to get the surplus out towards the sides. Beat the sauce again to ensure it is as smooth or "soft" as possible as that will make incorporating the egg whites much easier and make a more successful souffle. You can use electric beaters on a low setting and the whites should form stiff peaks when you lift the whisk or beater out. If it flops quickly or forms a ribbon trail, keep beating a little longer. Using the spoon or the whisk stir gently to incorporate the whites, be gentle, but the first batch of whites is slightly "sacrificial" so they won't need to retain their light fluffiness. When well incorporated, fold in the remainder of the whites and fold through. Be more gentle on this batch.
A:
Preheat your oven to 200C / 395F. Liberally butter the inside and top rim of a souffle dish. Coat the souffle dish with breadcrumbs. Have your souffle dish and base sauce ready at room temperature. Whisk the egg whites in a clean bowl with a clean whisk until stiff peaks form. Using a large spoon, stir 1/4 to 1/3rd (precision is not essential) of the white into the sauce. Scoop deep into the sauce bowl to ensure it all gets mixed.