Let your fire run for 10-15 minutes. This will burn off any residue or grime that hasn't been heated yet. Let your fire burn out and wait for your grill to cool before removing the lid. Depending on how much charcoal you're using, it could take a few hours for your grill to cool. Use a well-soaped sponge and warm water to scrub the roof of your lid. Scrub hard in a circular motion and cover each part of the lid twice. Rinse your lid in warm water and dry it with a clean cloth. Most charcoal grill lids are coated in an enamel that make it easy to clean. If your grill's lid is difficult to clean, it may be a sign that you need a new grill. Scrape vertically, going parallel to the cooking grid. You may need to scrape 4-5 times along each section of the grid to fully remove and food residue or charcoal dust. Flip your grill grates over and scrape the bottom of the grates as well. Rinse them under cold water when you're done. If you have a lot of residue that you're struggling to remove, you can add dish soap to the tips of your grill brush. You'll have to rinse the grates multiple times afterwards though to ensure that you don't get any soap residue on your food in the future. Put on a pair of rubber gloves. Dump out the charcoal ashes into a nonflammable trash receptacle. Use a steel wool pad to scrape the inside of your charcoal grill's bowl. Scrape aggressively in back-and-forth strokes until all of the gunk and grease is removed. Rinse it with a wet sponge and pat them dry with paper towels or a clean rag. Cover your grill when you're done.
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One-sentence summary -- Light a fire in your charcoal grill and let it burn. Wipe the lid down with a sponge and dish soap. Scrub the grill grates aggressively with a grill brush. Empty your coals and wash the inside bowl.

For the first 5-7 days after they hatch, the fry can subsist entirely on what is left of the yolk sac. Feeding them during this time will only contaminate the water quality in your tank because the food will remain in the tank uneaten. They can eat brine shrimp nauplii for the first few weeks, then switch to crushed up flake food or special fry food. They will also eat blood and tubifex worms when they get a few days older. Make sure that you feed your fish at least a couple of times a day. Due to their aggressive nature, hungry convict cichlids may try to eat each other if they miss a meal. This is so that once the parent fish are ready to breed again, the fry won't be in danger of being eaten to make room for the new babies. This can happen after 10-14 days, so make sure to watch for signs of aggression from the parent fish, which may signal that they are preparing to breed again.
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One-sentence summary -- Wait a few days after the fry hatch before you feed them. Slowly introduce new foods to the fry. Set a feeding schedule. Remove the fry from the tank once they are mature.

Garlic's pungent, savory taste is the perfect accompaniment to creamy Alfredo perfection. As you melt the butter, mince a clove of garlic or two. Then, cook them on their own in the butter for about a minute before adding the rest of the ingredients. This brings out their natural flavor and aroma. Leave the garlic in the sauce as you serve it. The sweet, slightly acidic taste of most white wines adds a refined dimension to simple Alfredo recipes. Slowly mix in about 1/3 of a cup of wine just before you add the salt and pepper to the recipe. You may find that you need to simmer the sauce slightly longer to re-thicken it after adding the wine. Most white wines will work well. The crisp, fresh taste of Chardonnay, for instance, will elevate the dish's smoothness. Avoid dessert wines like moscato, as these will be overpoweringly sweet. The acidic flavor of lemon juice "cuts" the fat of the alfredo sauce. The interaction between the flavors can be tangy but mouth-watering. To add this citrus flavor to your sauce, halve a lemon while you're waiting for the sauce to come to a simmer. Use a fine grater or microplane to zest the peel into a small pile. Once the sauce has thickened, add the zest. Then, squeeze the juice from the lemon half in. Stir to combine. You may want to squeeze the lemon into the sauce through a strainer to prevent any seeds from falling in. Nutmeg may not be the first spice you'd think of that would fit well in a creamy alfredo sauce. However, in small quantities the spice can add a savory, pleasantly aromatic quality to the dish. Try stirring in a very small pinch of nutmeg (no more than 1/4 teaspoon) when you add the Parmesan cheese. If you like the effect you get, you can keep adding more in tiny increments. Alfredo sauce tastes great, but one look at the ingredients list will reveal that it's calorie-dense and loaded with fat. Try substituting an equal amount of your favorite low-fat plain yogurt for the cream in the normal recipe. Greek style yogurt is also OK. The dish will still be rich, but not as rich. The yogurt will also give the recipe a slightly "tangier" taste (similar to a Stroganoff sauce). Some prefer this. You may want to add about a tablespoon of flour to the recipe at the same time as you add the yogurt. Yogurt can curdle when exposed to high heats, but flour tends to prevent this. The earliest versions of the modern Alfredo sauce used only two ingredients: cheese and butter. When melted and combined, these form a smooth, rich, golden mixture that coats the pasta evenly. This version of the sauce is simple but hearty and delicious If you're looking to experiment with old-fashioned flavors, try leaving out the cream, water, and seasonings from the recipe above. You also may want to double the amounts of cheese and butter you use to get a similar amount of sauce. For a more authentic taste, use fresh, unsalted butter. Before refrigeration, salt was added to butter so that it would keep longer. When people wanted to make a great recipe, they would use unsalted butter, which had to be fresh because it wouldn't keep for very long.
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One-sentence summary -- Try adding a few cloves of garlic. Try adding white wine. Try adding a twist of lemon for a citrus twist. Try adding a small pinch of nutmeg. Use yogurt instead of heavy cream for a lower-calorie sauce. Try using only butter and cheese for a traditional variation.

This is the step that is referred to as "baking," although the application of the concealer is just as important. You can use your blending brush, your damp makeup sponge, or a clean makeup sponge or wedge. Spray your applicator of choice with a bit of makeup setting spray. Dip the brush, sponge, or wedge into the same translucent powder you used previously. Apply it thickly under your eyes, as well as any other areas of your face where you applied concealer. Apply the translucent powder extremely generously to underneath your eyes, as well as the concealer on your chin, under the hollows of your cheeks, the bridge of your nose, and your forehead. Continue dipping the brush into the translucent powder to pack plenty of product over your concealer. After you're done applying the translucent powder, you will look silly. Don't worry that's simply part of the baking process! It should look thick and clownish as it "bakes." The translucent powder allows the heat from your face to set your liquid foundation and concealer firmly into place, so give it about five or ten minutes to bake fully.
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One-sentence summary --
Pack on loose powder generously. Allow the translucent powder to sit.