Allowing a few drops of insulin to drop from the needle tip ensures there are no air bubbles and nothing is obstructing the flow of insulin. Once your pen is ready to use, dial the dose you need to administer. Using a fresh needle, a primed device, and the correct dose dialed on the pen device, you are ready to administer the injection. Follow your doctor's instructions on pinching the skin and the angle of entry in order to more effectively administer the insulin. Once you have pushed the thumb button completely in, count slowly to ten before withdrawing the needle. If you are administering a larger dose, your doctor or diabetic healthcare provider may instruct you to count beyond ten to ensure the dose is properly delivered. Counting to ten or beyond ensures that you get the full dose intended and helps to prevent leakage from the injection site when you withdraw the needle. Insulin pens and cartridges should not be shared. Even with fresh needles, there is still a significant risk of transferring skin cells, disease, or infection from one person to another.

Summary: Prime the pen device. Administer the insulin. Use your pen only for your own injections.

You want the water to almost taste like an ocean. Roughly 2 tablespoons of salt for 6 quarts of water should cover it nicely. If you want the most authentically Italian dish, use the guanciale, found at specialty shops, butchers, or online. You can even make your own! If guanciale is unavailable, however, pancetta and bacon make excellent substitutes. Use a sharp knife to cut it into little squares that cook quickly and are easy to eat. Crack the eggs in and add you grated cheese. A blend of Pecorino and Parmesan is the classic mixture, but asiago, romano, or any combination of them will work as well. Add a pinch of salt and a generous helping of ground black pepper, then whisk it all together into a smooth, consistent liquid. Set aside. Don't worry if you do this early -- the eggs will mix in better if they're allowed to warm to room temperature. The best pancetta is a quick-moving cooking process. Preparing the eggs and meat, instead of trying to do it all on the fly, will lead to a better dish. Spaghetti is the classic choice, but you can use whatever you have in the house if you'd like. You want the pasta to cook until it is just about al dente -- it should be just a touch firmer than you'd normally cook it. Make sure to stir it every 2-3 minutes. Note that you need to keep working as the pasta cooks -- this dish is all about timing and using your heat wisely. This should take 8-10 minutes. One of the biggest tricks of carbonara is heating the eggs enough to cook, but not enough that they scramble or turn solid. By "cooking" the eggs later in this hot bowl, instead of over direct heat, you can accomplish this with relative ease. The bowl doesn't need to be boiling hot -- the hottest water out of your tap is likely fine. Once the pasta is in, you need to get started on the "sauce." Once the oil has just started to let off a little smoke, you're ready to move on. It should just be starting to darken and crisp up, but shouldn't quite be finished cooking yet. Before you drain the pasta, be sure to scoop up a little extra for later. Hot, starchy water from cooking helps your sauce bind to the pasta instead of forming a puddle in your bowl, and it is the best way to keep the dish hot without overcooking the eggs. This allows the pork fat to coat the pasta strands richly, helping create your egg sauce later on. It only needs a minute or two over the heat. If you're cooking for company and you aren't quite ready to serve yet, you can cut the heat to both and then reheat in the pan later, adding a splash of the starchy water to keep everything moist. Pour 2-3 tablespoons of the hot water from cooking the pasta into your egg mixture and immediately stir it in. This "tempers" the eggs, warming them slowly so that the next step isn't a heat shock. Move quickly from here on out -- you should be serving the dish in the next 4-5 minutes so that it all stays hot. Keep it moving as you do to ensure that the egg mixture coats the entire dish. If it gets a little sticky or difficult to stir, add a splash of the starchy water to thin it out and keep it mixing. Once you've mixed the egg into the pasta, it's time to eat -- the egg only needs a few seconds to cook if you've kept everything hot. You can garnish it with: Grated cheese Black Pepper Italian parsley Sliced green onions

Summary: Set a large, well-salted pot of water to boil on the stove. Chop up the pancetta, guanciale, or bacon into quarter-inch squares. Whip together the eggs, cheese, salt, and pepper in a small mixing bowl. Boil the spaghetti (or other pasta of your choice) until almost cooked. Fill a large mixing bowl with hot water and set aside. Heat up 1 tablespoon of olive oil over medium heat while the pasta cooks. Add the chopped meat to the pan and cook for 2-3 minutes. Remove and drain the pasta, saving 1/2 cup of the hot, starchy water. Toss the pasta in with the almost-finished meat and cook for an additional minute. Empty the bowl full of hot water and toss in the pasta and meat mixture. Slowly, stirring the whole time, pour the egg/cheese mixture into the pasta. Serve with a light garnish immediately.

Styling the bangs is completely optional, and only necessary if you want an authentic Sailor Moon look. The bangs should be long enough to reach your eyebrows, but it'll be even better if they reach your eyes. Your bangs must be cut straight across in order to get the right look. You may still be able to achieve a similar look with feathered bangs, but it won't be as accurate. If you don't have bangs, but still want an accurate style, add a bang hair piece that matches your hair color. Make sure that it's the right length and cut! Depending on how your hair acts, you may have to set the part with hairspray. If your hair naturally parts that way, however, you don't need to set it. You'll be working 1 bang at a time. Consider clipping the right side out of the way. Take the entire left side of your bangs, and clamp it between the prongs of a 1in (2.5cm) hair straighter. Slide the flat iron down towards the ends and begin to curl it towards your forehead. Pull the flat iron away from your forehead as you curl your bang so that you don't burn yourself. Release the flat iron and carefully pull it out. Use your fingers to adjust the ends of the curl so they curl inward and slightly towards the right (the middle of your forehead). The ends of your bangs may part a little, which is fine. Unclip the right bang and clamp it between your flat iron. Curl the bang inward, towards your forehead, then pull the flat iron out. Adjust the curl so that it points a little towards the left. The inner edges of your bangs should curl towards the middle of your forehead and look a little like an upside down heart. Run your fingers through the bangs first, then follow up with a comb. This will help give your a little more volume and softness. Don't get too carried away, however, especially if your bangs don't hold curls very well; if you comb them out too much, you may lose the curl. Use your fingers to curl the bangs back inward and towards the middle again. Once you are happy with the look, lightly mist them with hairspray. You may have to do this a few times until you get the exact look you want. For stubborn pieces, you may have to use your flat iron again. Give the bangs more volume by lifting them up and spraying the underside at the roots.
Summary: Start with blunt-cut bangs that reach your eyes. Part your bangs down the middle. Curl the left side of your bangs with a flat iron. Pull the flat iron out, then point the curl towards your forehead. Curl the right bang and make it point to the left. Comb the bangs out. Touch the bangs up, if needed, then set them with hairspray.