You should see two distinct sections when it opens: "Folders" and "Devices and Drives". )" icon under "Devices and Drives". This is your default hard drive, where the bulk of your files are likely stored. Your hard drive may be labeled as "Local Disk (C:)" instead. If you want to find out the size of a different currently connected hard drive, find the (letter) name for that drive instead. This will display your hard drive's specifications. The "General" tab displays your hard drive's total memory, used memory, and remaining memory as a graph. Find the "Capacity" value to see your hard drive's total space.

Summary: Open "My Computer" on your desktop. Locate the "OS (C: Right-click on your hard drive's icon and select "Properties". Click on the "General" tab.

Pour the canola oil into a large, deep pot and cook it on the stove over medium-high heat. Use a deep-fry thermometer to test the heat of the oil. It's ready when the thermometer reads 330F (166C). You should have time to prepare the other ingredients while the oil is heating. Put the scallops in a baking dish and generously sprinkle them on both sides with salt and black pepper. Set the seasoned scallops aside. Crack the eggs into a small bowl and whisk them with a fork until they're well-blended. Set the bowl aside on the counter near the stove. Pour the flour and breadcrumbs into 2 separate shallow bowls or dishes and put them next to the eggs. You can use plain breadcrumbs or "flavored" ones (such as garlic) for something fancier. However, if you choose flavored breadcrumbs, you may need to adjust the amount of other seasonings you use. You want them to be lightly coated with the flour. Because of how many scallops you have, consider working with only a few at a time. Shake the excess flour off of the scallops after you remove them from the bowl. After taking the scallops out of the flour, drop them into the bowl with the whisked eggs. Use your clean hand (the one not coated with flour) to gently shake the bowl around and toss the scallops in the egg. After the scallops are coated with egg, you can either remove them with your hand that's already messy or take them out with a slotted spoon. Using a slotted spoon will help keep you from wasting any of the egg. Once you've taken the scallops out of the egg, drop them into the bowl with the breadcrumbs. Use your clean hand to cover the scallops with crumbs or roll them around with a spoon. Make sure that they are evenly coated with the breadcrumbs. As you coat the scallops, place them in a single layer on a large baking sheet. Continue until you've coated all the scallops. Take the coated scallops 1 at a time and gently drop them into the oil. To prevent splashing, hold the scallops low over the oil before dropping them in. Make sure to test the temperature of the oil before you start cooking the scallops. After about 30 seconds of cooking, stir the scallops with a slotted spoon to prevent them from sticking together. Let them continue to cook for another 1 and to 2 minutes. Test the temperature of the oil occasionally and adjust the heat as needed. The scallops should be done when the breading is golden brown. You can also test them by inserting a cake tester into the middle of the scallop and holding it below your lipit should feel warm, but not hot. Since bay scallops are small, they may cook relatively quickly. Start checking them at around 1 and minutes of cooking time. Once the first batch of scallops is done cooking, place them on a plate lined with paper towels and allow them to sit while you cook the next batch. This will help soak up the excess oil. You may wish to cover the cooked scallops lightly with foil or keep them warm in an oven heated to 300F (149C) while the other scallops are frying. Once the scallops are cooked, serve them up while they're still hot. They'll taste great dipped in tartar or cocktail sauce! You can also squeeze lemon juice over them for extra zest. These scallops will taste best and be at their crispiest if you eat them while they're fresh from the fryer. If you have to store them, keep them in a well-ventilated container in the fridge for no more than 1-2 days.

Summary: Heat the cooking oil in a deep pot. Season the scallops with salt and pepper. Whisk the eggs and place the flour and breadcrumbs in bowls. Lightly toss the scallops in the flour. Dip the scallops in the eggs next. Toss the scallops into the breadcrumbs. Put about half the scallops in the oil and cook them for 30 seconds. Stir the scallops and cook them for another 2 minutes. Remove the scallops from the oil and add the next batch. Serve the fried scallops with cocktail or tartar sauce.

Doing this will keep your hair color looking natural and youthful. Since the fine hairs around your hairline soak up dye quickly, you could end up with a stark, wig-like line around your face if you don't go a little lighter. Whatever the shade is at the back of your head, use a dye that's two shades lighter for your hairline. Your hairline is the fine hair closest to your face and stretches from ear to ear. One-dimensional, monotone hair color is unflattering and aging, regardless of the hue. Multidimensional hair color looks youthful and more natural. Adding subtle highlights can give your hair more dimension. Go for warm, buttery and caramel tones, not cool or ashy tones, to create a sun-kissed, youthful look. Avoid stripy, conspicuous highlights, which look very unnatural. Super light highlights should also be avoided, since these can create a "frosty" effect and add years to your appearance. Lowlighting is the exact opposite of highlighting the process involves dyeing darker streaks into your hair, which creates even more dimension. A good approach is to have the majority of your hair dyed a very rich hue that's close to your natural color. Then add highlights that are one shade lighter than that hue and lowlights that are one shade darker. Lowlights should be done by an experienced hair stylist, since the process isn't easy to replicate at home. If you aren't sure how to choose the right highlights and lowlights, bring three pictures of hair color you like to your next salon appointment. Your stylist can work with you to choose the right shades. Highlights and lowlights will add lots of dimension to your hair, but for best results they should be placed strategically. The brightest highlights should frame your face and "kiss" the top of your head. The darkest color needs to be underneath the majority of your hair. Face-framing highlights will look more youthful because they add brightness and warmth to your complexion. They also look very natural.
Summary: Go two shades lighter around the hairline. Get subtle highlights in warm tones. Make sure you have highlights and lowlights in your hair. Frame your face with the lightest highlights.