Putting the bar just anywhere isn't ideal. Look for a place that has the perfect amount of space, ambiance, room to store tools and ingredients, and will be large enough to work in and entertain guests. Use a counter top, dresser top, or any other flat and level surface for your bar. Start small. You can always build a bigger and better bar as you need. Different alcohol types will require different storage methods. Exposure to oxygen and sunlight should be kept to a minimum. You will need to acquire a refrigerator that is an appropriate size for the bar you have planned. You could also create space in a refrigerator you already own. Opened white wine bottles need to be kept cold to prevent flavor from altering. However, don't refrigerate red wine as this will alter the flavor. Most beers taste better cold, so keep beer chilled by storing it in the fridge. Some liqueurs should be refrigerated, but many are fine to store at room temperature. Champagne is nearly always kept chilled. Any older stock you have that is lower in alcohol content should be refrigerated to preserve flavor. Most highly alcoholic liquors do not require refrigeration. It might be tempting to purchase the highest quality alcohol and liquor, but it's not always necessary to do so. Some liquors are used mainly in mixed drinks, so their flavor isn't as critical as other liquors that are enjoyed alone, without mixing. Lower cost can mean lower quality ingredients, different taste, and different distillation techniques than more expensive brands. Higher cost does not always entail a better taste! All alcohol will have the same intoxicating effect, regardless of price. There are many different varieties of alcohol to choose from and the choice isn't always an easy one. However, there are some standards you can use to help narrow the selection process down. Select varieties that you personally enjoy. Keep in mind the tastes of your guests and try to select for them. When starting your bar, don't go overboard. Purchase only what you will actually use. Start out with ingredients for your favorite cocktails. You can always add more ingredients to your bar later on.

Summary: Find a good location for your bar in your home. Find or create proper storage space for your alcohol. Find a balance between quality and price. Select which types of alcohol to purchase.

The vaccine should come with a diluent. Only use the diluent that comes with your vaccine. The amount of diluent you need depends on the vaccine you will be giving your chickens. Follow the instructions that come with the vaccine to properly measure and mix the diluent. Gently lift either wing, pulling it out to its full extent. Expose the underside of the wing so that it is facing up and the web is visible. Gently pluck a small patch of the feathers on the wing web so that you can properly administer the vaccine. Sterilize this area using a cotton ball dipped in rubbing alcohol. It may be helpful to have a second person stabilize the chicken and extend the wing while you administer the vaccine. The wing web is located near the bone where the wing connects to the body. Your vaccine should come with a 2-prong needle called a wing web applicator. Dip the applicator wells into the vaccine bottle. Take caution that the needle is not dipped too deep. It should be just enough to fully submerge the applicator wells. If you need additional wing web applicators in case of failed vaccine administration, you can get these from your vet or the vaccine manufacturer. Once the applicator has been loaded with the vaccine, pierce the needles into the wing web, taking care to avoid feathers, bones, and large blood vessels. You can ensure proper placement of the applicator by centering the needle puncture in the middle of the triangle formed by the spread apart wing web. If you accidentally hit a blood vessel, load a clean needle and repeat the vaccination process. Otherwise, replace the needle after every 500 birds. Check for scabbing or scarring in the wing web 7-10 days after vaccination. Scabs are an indicator that the vaccination was successful. If scabs are not present, consult with your vet to see if another dose of vaccines should be administered.

Summary: Dilute the vaccine. Spread the chicken's wing to expose its web. Dip the needle into the vaccine. Pierce the underside of the wing web.

Add 4 tbsp (60 mL) ghee to a large pan with a heavy base, or use an oil with a medium to high smoking point, such as safflower oil. Heat over medium heat. Avoid olive oil, which is more likely to burn at this temperature. Finely slice or chop half an onion, or a full one according to taste. Add this to the pan, then add 2 tsp (10 mL) garlic paste and 1.5 tsp (7.5 mL) ginger paste a minute or two later. Note that this is in addition to the ginger paste used in the soup stock. These ingredients are all listed at the top of the page in separate sections. Immediately add some soup stock from the last section over the frying vegetables. Cover the pan and heat on low for 5-6 minutes, or until the pan is about to dry out, whichever comes first. Remove the meat from your stock and add it to the pan. Stir in the masala spice powder, either a store-bought mix or the one you made earlier in this recipe. Coat the meat well. Add a splash more stock if necessary to help coat the meat. Fry the meat for one or two minutes on each side, over medium heat. You may need to rotate the meat more than once if it is in large or unwieldy pieces. Add in the remaining stock you set aside at the end of the last section. Stir this gently together with the meat and spices, cover the pan again, and cook over low heat for 10 minutes. In a separate bowl, mix together 2 tbsp (30 mL) flour and 6 tbsp (90 mL) water until it forms a consistent paste. Stir this into the pan of meat. Cover again, then simmer another 1015 minutes. Add more water if the pan is drying out. Many people garnish nihari with strips of ginger and coriander leaves for additional decoration and flavor. A lime or lemon squeezed over each plate is a simple way to add tang. Serve with rice, naan, or any type of bread.

Summary: Heat oil or ghee. Add onion, then garlic and ginger. Add 1 cup (240 mL) stock. Add meat and spices. Saute the meat. Cook covered with an additional 3 cups (710 mL) stock. Mix flour and water, then add to pan. Remove from heat and garnish before serving.

Start with the first letter, , which is pronounced "ah" and continue from there. If you speak fluent English, it may be easier to start with letters that look like English letters. These include: , which is an O in both lowercase and uppercase and pronounced, "oh", exactly like English. , which resembles an L and is pronounced, "luh". , which resembles a U but is pronounced differently- it is pronounced "suh". Lowercase , which resembles a lowercase h and is pronounced "huh". Uppercase , which resembles an S but is pronounced "thuh". These books are often used by children beginning to learn the alphabet. They begin with the most commonly used letters and have you read sentences, phrases and words containing those letters. The book will progress in difficulty until having you read a full page with all the Armenian letters.
Summary: Learn some of the most commonly used letters in the Armenian alphabet. Learn the letters that resemble English letters. Try purchasing an Armenian alphabet book (pronounced in Armenian as "aybenaran").