Q: Off-site safety deposit boxes keep birth certificates and other vital documents safe from fires, burglaries, and natural disasters that can strike your home. Most banks rent out safety deposit boxes for reasonable fees. You can choose from a variety of sizes depending on how many documents you need to store. Use it to store documents that you will eventually shred or recycle. Not all file cabinets protect your documents from fires. Fireproof cabinets are more expensive, but they are worth the investment. Purchase a fireproof cabinet any location that sells office supplies. Even if you decide to keep the paper copies indefinitely, it's always a good idea to have electronic backups. Scan your documents as PDFs. To make your scanned documents more user-friendly, save them as searchable PDFs. As an alternative, you can photograph your documents. However, you should only do this if your camera has sharp enough resolution to capture the fine print. . Choose a password that you can remember but would be difficult for a hacker to crack. Avoid birthdates, anniversaries, or the names of children or pets. Choose passwords that contain capital and lowercase letters, numbers, and symbols. Think about numbers or symbols that can replace letters. For example, "1" can replace a capital I, or "@" can replace a lowercase a. For added security, change your password every three to six months. You can buy external hard drives at any store that sells computers, such as Simply Mac or Staples. Most external hard drives are compatible with Windows or Mac but are not interchangeable. If you store your Mac files on an external drive, you can't use it for a Windows PC or vice versa. Store your hard drive in a fireproof safe when you're finished backing up your files.
A: Keep vital documents in a safety deposit box. Buy a fireproof file cabinet. Scan your important documents. Password-protect your scanned files Save your scanned files to a removable hard drive.

Q: Wash 4 green bell peppers and 2 habanero peppers (rodo). Peel 1 of the large onions. Trim the stems and ends from them and rinse the seeds out of the peppers. Use a sharp knife to chop the peppers and onion into large chunks about 2 inches (5.1cm) in size. Transfer the vegetable chunks to a blender or food processor. Pour 1/2 cup (120 ml) of water into the blender and put the lid on. Pulse the vegetables until they're completely combined and smooth. Pour the pureed peppers and onions into a large pot. Turn the heat to high, so the puree begins to bubble. Stir the mixture occasionally and let it boil so that the excess liquid evaporates. Turn off the heat once the puree is thick. This should take 5 to 10 minutes. The pot should be at least 5-quarts (4.7 liters) in size.
A: Trim and cut the bell peppers, habanero peppers, and onions into chunks. Blend the vegetables until they're smooth. Boil the vegetable puree for 5 to 10 minutes.

Q: Chicken yakitori is traditionally cooked on a charcoal grill. Light these grills 3045 minutes before you cook the chicken, waiting until the charcoal turns white and the flames die down. You may use a gas barbecue instead, which could only require 1520 minutes of heating before use. If you plan to marinade the ingredients, which is optional, you may wish to wait until that step before you light the barbecue. Binchotan charcoal is favored by yakitori chefs due to its long burning time and minimal odors. However, a fire starting pan may be required to light binchotan charcoal. While grilling is by far the most common method of cooking yakitori in Japan, instructions are also included below for frying pans and broilers. Submerge about ten 15 cm (6 inch) skewers in cold water before you start food preparation, so they won't catch fire on the grill. Bamboo skewers called teppo gushi are usually used to make yakitori, since they have flattened sides that prevent the skewers from rolling on the grill. However, you can use any design of bamboo or wooden skewers. Cut off the brown ends of the scallions and throw them away. Chop the remaining white and light green sections into chunks about 2 cm (3/4 inch) wide. Chop larger pieces in half lengthwise if necessary to keep pieces roughly the same size. Optionally, the thinner, dark green pieces can be chopped finely and used as garnish on the final dish. Chopping the scallions first allows you to use the same knife and cutting board for the chicken. If you cut the chicken first, wash the knife and cutting board immediately afterward, to reduce the chance of contamination from raw meat. Chop 450g (1 lb) chicken breast or chicken thighs into bite size, easily skewered pieces, about 2.53cm (1 inch) on each side. To skewer a chicken piece, fold it in half, hold against a cutting board, and pierce it at a 45 angle with the skewer. Alternate between skewering chicken and scallion pieces for each skewer. Leave a little space at the ends of the skewers, to prevent pieces from falling off and so people can hold them. If you have the time, and prefer a stronger taste of yakitori sauce, you may set aside some sauce in a shallow container and marinade the skewers in it for 1530 minutes. Throw away the marinade afterward, as it is likely contaminated with bacteria from the raw meat. Warning: always keep the sauce for marination separate from the sauce you will use to brush the skewers during cooking, to avoid the high risk of contamination from raw poultry.
A:
If using a barbecue, light it in advance. Soak the wooden skewers for 30 minutes. Cut the scallions. Cut the chicken into bite sized pieces. Skewer the chicken and scallions. Marinate the skewered ingredients (optional).