If possible, use your dill within a couple of hours. It will have the most flavor in this time period. For that reason, it's best to cut it right before you want to use it in your food. Try cutting dill with scissors instead of a knife when preparing it in the kitchen. It will be more flavorful. When looking at the plant, look for shoots going off the main stem at a perpendicular angle. Use small shears to cut the shoot about 1 inch (2.5cm) or less above the joint. Cutting causes less damage to the plant, so it keeps it from decaying as fast if you're planning on storing it. Add 1 to 2 inches (2.5 to 5.1cm) of water to the bottom of a mason jar. Snip off the bottom of the stems on the dill, and place the dill stem-side down in the water. Cover it with a lid, if possible, and put it in the fridge. If a lid won't fit over the jar, use a plastic bag and a rubber band. Store the herbs for up to 2 weeks.
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One-sentence summary -- Use your dill as quickly as you can. Cut branches off the main stem when you're planning to store dill. Store dill in a jar in the refrigerator.

the Windows key + R and type diskmgmt.msc. This will launch the Disk Management Utility. You will be able to see all of the partitions for each drive in the bottom frame of Disk Management. This will open the Format tool. This will allow the USB drive to be read by the most devices possible, including Windows, OS X, Linux, and most game consoles. The formatting process will take longer, but Windows may be able to correct errors on the drive. OK to start formatting the drive. This may take a while, but if the format is successful, the drive should appear in Windows. If the format process doesn't work, try the next section. Formatting will delete all of the data on the USB drive.
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One-sentence summary -- Press . Right-click on the partition for your USB drive. Select "Format" from the menu. Select "FAT32" as the file system. Uncheck "Perform a quick format". Click .

Varicose veins don't usually cause serious health problems. However, they can cause discomfort, pain, and embarrassment. You may want your doctor to help you manage your varicose veins, even if they don't pose a health hazard. Common symptoms of varicose veins include: Aches and pain in the legs Throbbing or cramping Feelings of heaviness or swelling in the legs Itchy, irritated, or darkened skin Fidgety or restless legs While most varicose veins do not pose a serious health threat, sometimes they can lead to issues you should seek medical help for. If you have varicose veins and experience any of the following symptoms, see your doctor: Sudden swelling of the leg Redness or warmth around the vein Change in skin thickness or color Bleeding on or around a varicose vein Tender lump in your leg Open sores or ulcers If your at-home changes do not help your varicose veins, you may want to consider other treatments. Consult with your doctor about your options. Sclerotherapy. This is the most common treatment for varicose veins. Sclerotherapy involves injecting chemicals into the varicose vein, which causes it to swell and then seal shut. After a few weeks, the vein turns into scar tissue and then fades. This procedure can usually be done right in your doctor's office. Laser surgery. This is a less common technique, because not all skin types and colors can be treated safely this way. It is also usually not effective for veins larger than 3 millimeters (1/10 of an inch). Endovenous techniques. These treatments are designed for deeper or severe varicose veins. They are usually done under local anesthesia in your doctor's office. Surgery. Surgeries are usually reserved to treat very large or very severe varicose veins. Consult with your doctor to consider whether surgical treatments are right for you.
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One-sentence summary -- Recognize the symptoms of varicose veins. Know when to seek medical help. Consider other treatment options.

In 1 bowl, combine 1 egg with 1 tbsp. (15 ml) water. Stir with a fork until combined. In a second bowl, combine 1 cup (240 ml) all purpose flour with 1 tsp. (5 ml) salt, 1/2 tsp. (2.5 ml) pepper, 1/2 tsp. (2.5 ml) garlic powder and 1/2 tsp. (2.5 ml) onion powder. Stir well until combined. In a third bowl add 1 cup (240 ml) of Japanese style breadcrumbs or another kind of crumb to form the crispy breading of the shrimp. Japanese style breadcrumbs are made from crust-less bread and they are lighter and flakier than conventional breadcrumbs. If the raw shrimp aren't already peeled and deveined then do so. Removing the tail is not necessary, but it is your choice. When the shrimp are ready, take 1 shrimp and dredge it in the seasoned flour mixture and make sure the shrimp is evenly covered. Then coat the shrimp in the egg wash and then press it gently into the crumb mixture. The flour and egg will act as glue, allowing the breading to adhere to the shrimp. Set the shrimp aside on a piece of parchment paper or another non-stick surface. Continue until all the shrimp are battered.
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One-sentence summary --
Set up your breading station. Prepare the shrimp.