Problem: Article: Use a sharp knife to do this. This will make the chestnuts roast faster, allowing the steam to escape from the chestnuts. You can also just pierce each chestnut several times with a fork. You can also just place them right on the grill, with the cut side facing up. Sprinkle them lightly with water to help them roast. Roast them until they're tender and the shell comes off easily. While they're roasting, use a spoon or spatula to move them around every few minutes so they don't burn. When they're done roasting, remove them from the oven. Wait 2-3 minutes for the chestnuts to cool off and then wrap them in a towel and squeeze them until the skin is crushed. Leave them in the towel for another five minutes. Do this while they're still warm to make the process easier. Take out the inner skin along with the shell. If any nuts are hard to peel, you can heat them briefly for a few more minutes until they're ready. Enjoy these nuts on their own while they're nice and hot.
Summary: Preheat your oven to 400F (205C). Cut an "X" shape into the flat side of each chestnut. Place the chestnuts on a baking sheet. Roast the chestnuts for 15-20 minutes. Crush their skins. Peel the nuts. Serve.

Problem: Article: Spray an 8-inch (20.3-cm) glass baking dish with nonstick cooking spray. Set it aside. You won't actually bake the natilla, but you will need to pour it into the baking dish while it sets. Another option would be to prepare individual custard cups or ramekins. If you wish to remove the natilla from these dishes, grease them with a little cooking spray. If you would prefer to serve the natilla straight from these dishes, you do not need to grease them in advance. Pour 1 cup (250 ml) of cold milk into a small mixing bowl and add the cornstarch. Whisk the two ingredients together well until the mixture is smooth, then set it aside. Place the three ingredients in a medium saucepan and set it on your stove over medium-low heat. Stir the mixture for 2 to 5 minutes. The milk should become warm but should not be allowed to reach a boil yet. Panela is unrefined whole cane sugar. You can usually find it in Mexican markets or in the Mexican aisle of a large grocery store, but if you are unable to get your hands on it, dark brown sugar can be substituted. Replace the panela with dark brown sugar in even proportions. Mix the ground cloves into the panela mixture. Drop the cinnamon sticks in, as well. Increase the heat to medium and continue cooking the mixture until it boils and dissolves all of the sugar. You may need to boil the mixture for 5 to 10 minutes before the sugar dissolves. Once the sugar dissolves, the mixture will seem less grainy. Remove and discard the cinnamon sticks as soon as this step is complete. If you would prefer a stronger cinnamon flavor, however, you can keep the cinnamon sticks in for a longer period of time but should remove them before stirring in the butter. Carefully pour the cornstarch mixture into the panela mixture, stirring continuously to combine the two evenly. Reduce the heat to low and whisk continuously for 10 to 20 minutes, or until the mixture feels notably thickened. You must whisk the mixture constantly at this point to prevent lumps from forming. Scrape the bottom and sides of the pan with your whisk as you stir the mixture. Doing so can reduce the risk of burning the mixture or causing lumps to form. If you did not remove the cinnamon sticks earlier, do so after finishing this step. Add the butter to the mixture. Drop in the raisins and coconut at this time, too, if you plan to include them. Stir well and remove the pan from the heat. Pour the mixture into your prepared baking dish and cover it with plastic wrap. Place it in your refrigerator and chill for a minimum of 4 hours. The natilla must be cold and firm before you continue past this step. Once the natilla has solidified, invert the baking dish over a serving platter and allow the natilla to drop out. Sprinkle the entire block with ground cinnamon, if desired, and cut the block into 12 even pieces using a smooth kitchen knife. If the natilla does not release from the baking dish on its own, run a thin butter knife around the edges of the pan to help separate the dessert from the sides. Square blocks of natilla are the easiest to prepare, but you could also use cookie cutters to cut the finished natilla into different shapes. Prepared natilla can remain good for two days. Store it in a covered container kept in your refrigerator for the duration of that time.
Summary: Prepare a baking dish. Combine the cornstarch and 1 cup (250 ml) of milk. Combine the panela, salt, and remaining milk separately. Add the spices and bring to a boil. Stir in the cornstarch mixture. Whisk away the lumps. Mix in the butter and optional additions. Pour and cool. Cut into servings and enjoy.

Problem: Article: Fill it with about a cup of sand, depending upon the can size. (Or, turn on battery operated votive.) This will light up the night.
Summary: Fill the bottom of the can with sand. Place the votive in the middle of the can, resting on the sand. Light the votive. Finished.

Problem: Article: By this point in your life, you probably have an idea of which parent is more likely to give you a few bucks. On the other hand, if you need a substantial amount of money, approach both of them together. Let them talk it over before you even make your case. You also might ask both parents together if they tend to be more indulgent as a couple than as individuals. Don't: mention this to your friends, especially if they know your parents.Do: talk to your siblings if your parents end up giving you money. If you keep it secret and they find out, it could cause resentment. As much as you might like to think that your budget is no longer your parents' business, asking them for money makes it their business. They probably won't expect you to present them with a printed out spreadsheet of your projected and actual monthly expenses. However, giving them a rough estimate will go a long way in demonstrating that you have a mature relationship with money. Allowing your parents to see a basic breakdown of where your money goes may help them feel more confident in giving you money (as long as your expenditures aren't frivolous in their eyes). Include a list of activities you participate in to earn money, whether it be a job, a freelance writing gig, classes to further your education, etc. Your parents will want to see that you're making an effort, not just "mooching." Don't: lecture your parents about how to budget their money.Do: make sure they can afford what you're asking for without affecting their safety net. Show them how you are doing well in school. To make it even more enticing, show them how you even plan to improve. This makes your financial situation seem like a temporary problem, not permanent. It also makes you seem grateful for the support they have already shown you in your academic or early work career. Your parents may not deem it necessary for you to pay them back. They may instead see this as an investment on their part. However, telling them you are prepared to work hard to pay them back will further demonstrate your financial maturity. On the other hand, actually agreeing to pay them back for money will teach you valuable lessons in money management. You and your parents can negotiate the repayment plan as necessary: they may want the money sooner; they may want to charge interest, etc. Be willing to work with them to set up a repayment plan you're all comfortable with.
Summary:
Consider whom you will ask. Prepare to talk about your budget and spending. Demonstrate your interest in school or work. Ask for a loan.