Problem: Article: Before you go to get tattooed, make sure that you are well hydrated. Drink lots of water for the 24 hours before your tattoo and avoid dehydrating yourself. How much water you need to drink to be well hydrated will depend on your specific body. While some experts recommend eight glasses a day, your body may need more than that amount. Well hydrated skin will be in better condition for getting tattooed. This means that the surface of the skin will take the ink easier, making tattoo application easier than it would be on dehydrated skin. In order to limit your bleeding, you should avoid products that thin your blood for 24 hours before getting a tattoo. This means that you should avoid alcohol before getting a tattoo. Also, avoid taking aspirin for the 24 hours before a tattoo. Aspirin is a blood thinner, so being on aspirin will make your tattoo bleed more. Depending on the size of the tattoo, you may be at the tattoo shop for several hours. You might as well be in a comfortable outfit while you are dealing with the discomfort of the tattoo process. In addition, comfortable, loose clothing may be required in order for your tattoo artist to access the area where you are getting tattooed. If you are getting a tattoo in an area of your body that is usually covered up by clothing, make sure that you wear something to your appointment that will give the tattoo artist easy access to the area. For example, if you are getting a tattoo on your leg, consider wearing shorts or a skirt, so that the tattooist can easily get to the area. Similarly, if you are getting a tattoo on your upper arm, wear a sleeveless shirt. It is important that you have enough food before your appointment so that you don't get light headed while getting a tattoo. The pain of a tattoo is bad enough, you don't want to add to it with lightheadedness or passing out into the mix. Having low blood sugar can increase the physical reaction to a tattoo, making you more likely to pass out from the pain. Eating a solid meal before your appointment will give you the energy and stamina to withstand the pain of getting a tattoo. While it does not matter what you eat exactly, as long as it will give the sustenance you need to get through the appointment, eating a meal high in protein instead of sugar will sustain you longer. If you are having an extremely long tattoo appointment, bring a quick snack, like a granola bar, with you. Your tattooist will be happy to take a quick break so that you can stay nourished. You do not need to do a lot to your skin before a tattoo. Just moisturize with your normal moisturizer for a week beforehand if you have dry skin to make sure that it is in good shape. Also, avoid getting a sunburn on the area you are getting tattooed. This means wearing sunscreen whenever you leave the house. While the area you are getting tattooed will need to be shaved, most tattoo artists do not want you to do it ahead of time. Instead, they will do it right before the tattoo to assure that any irritation does not interfere with the tattoo process.
Summary: Hydrate yourself. Avoid thinning your blood. Wear comfortable clothes. Eat before your appointment. Prepare your skin.

Problem: Article: If you're using onions/shallots, celery, or garlic, chop it up ahead of time to make the cook time easier. For the oysters, you want to prepare them now so that you can add them quickly when needed. Pre-shucked oysters are a good call if you can verify they are relatively fresh by asking the fishmonger. Cooked oysters lose much of the "fresh" flavor anyway, so don't feel like you must shuck them yourself. They are sold at the fish counter. Turn the heat to medium and stir the butter around until just melted. Use a large, deep pan-- you'll need something to contain all the liquid for the stew. Do not let the flour simply sit -- use a whisk or wooden spoon to keep it moving, breaking up any clumps as they form. If you have a flat whisk, use this. The flour should start to take on a slightly caramel color as it cooks and darkens. This is the base of a roux. These ingredients, which form the base of so many soups, stews, and sauces, are called "aromatics." As they cook, they will impart a rich, savory sweetness to the stew, but they are not strictly necessary. Stir and cook for 2 minutes. Add the first third or so of liquid, stirring continually as you do. Adding slowly lets the roux incorporate the cold liquid easily, which prevents "breaking." Use your spoon or whisk to break up anything stuck to the bottom of the pan once the liquid hits, then let the heats slow rise until there are bubbles rising to the surface. Sample the liquid as you season it, making sure it tastes to your liking. If you like spicy food, a dash of cayenne, Tobasco, and/or fresh black pepper will make a delicious, but subtle heat. The important ingredients here are the oysters. Simply toss them in, without the shells, and stir them into the liquid as it returns to a simmer. You do not want to overcook the oysters, which will make them tough and unappetizing. Once the edges start to curl up, cut the heat and start serving. If you're not ready to serve just yet, leave the pot on low, but know you should aim to serve shortly. While not strictly necessary, this extra pat of butter adds a rich, creamy sheen to the top of the stew that sticks to the oysters as you eat them, giving them a rich coating and flavor. This stew is best right off the stove, garnished with a light, refreshing bite of greenery or the crunch of a good oyster cracker. Enjoy!
Summary:
Chop any desired aromatics into small pieces and prepare the oysters. Melt four tablespoons of butter in a large pan. Add the 2 tablespoons flour, stirring constantly for 3-4 minutes. Add the onion/shallots, green onions, and/or celery, if using, and cook for 2 minutes. Stir in the oyster liquid and milk slowly, bringing to a simmer for 3-4 minutes. Stir in salt, pepper, and any desired seasonings while the liquid simmers. Add the oysters to the simmering liquid, along with garlic and parsley if using. Cook for 3-4 minutes, or until the oysters curl and remove from heat. Stir in an extra 1-2 tablespoons of butter for a richer, heartier stew. Serve garnished with parsley, sliced green onions, or oyster crackers.