Most orchid issues are caused by overwatering. Your orchid might be getting too much water if it has soggy roots or rotting, limp, or discolored leaves. Just decrease how much, and how frequently, you water your orchid to get it to look its best. If the roots are rotted, trim off the worst of the damage and repot the plant to provide it with additional nutrients. Be sure to dump out any water that collects in the saucer underneath the pot after you water. Alternatively, some orchids don't get enough water and fail to thrive as a result. If the roots look dry and shriveled instead of lush and plump, your plant is dehydrated. Another sign of underwatering is shriveled or discolored leaves. Water your orchid more frequently to correct this problem. Use room-temperature water to water your orchid. Rainwater is ideal, but tap water that has sat out for 24 hours will also work, as this gives the chlorine time to evaporate. Orchids thrive in sunny environments. If yours has very dark green leaves, it might not be getting enough sunlight. Try moving it in front of a window or into a sunnier outdoor spot. If your orchid is outside, leaves or other foliage from surrounding plants or trees might be providing too much shade. Orchids that receive too much light may first show yellow leaves. As time goes on, the leaves will turn white, then brown. Additionally, if the leaves feel hot to the touch, it's getting too much sun. If you notice these symptoms, move your orchid to an area with less direct sunlight. You can move the plant further away from a window or provide more shade by situating it near taller plants or trees. Keeping your orchid at the wrong temperature can cause all sorts of problems. If your orchid is in a spot with temperatures below 50F (10C), it's likely not thriving. Try moving your orchid to a warmer location if your orchid is discolored or has pits, lesions, or sunken areas. Just as a too-cold environment can impact your orchid, so can one that's too hot. Move your orchid to a cooler location or provide some shade for it if the temperature is above 80F (27C). Signs of heat stress include yellowing, withered, or leathery leaves or brown roots or leaf tips.

Summary: Water less often if you notice mushy roots. Increase how much you're watering if the roots are dry and shriveled. Provide more light if the leaves are dark green. Reduce the amount of light your orchid gets if it's sunburned. Raise the temperature if your orchid is discolored or has pitting or lesions. Move your orchid to a cooler spot if it has wilted, leathery, or yellowing leaves.

Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish. Avoid stretching the pastry. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don't overfill your dish. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking. Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown. When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Summary: Preheat the oven to 350 degrees F. Assemble a whole pie. Trim the crust. Fill your pie. Cover your pie. Make a few slits in the top. Bake your whole pie.

Turn the oven to 350 F (177 C) and let it come to temperature. You will likely have to fry the potatoes in batches, and you can keep the cooked batches warm in the oven while the others saute. Pour the oil into a large skillet or frying pan. Turn the heat to medium and let the oil preheat. The oil is ready when the surface begins to shimmer, but you don't want it to start smoking. Good oils for sauteing potatoes include canola and sunflower. Instead of cooking the potatoes in oil and adding butter later, you can also saute them in duck fat or another animal fat. When the oil is ready, transfer the potatoes to the hot pan. For cubes, spread the potato chunks out into an even layer. For rounds, place each round in the pan individually, and spread the rounds out in a single layer. For halves, place each potato cut-side down into the pan. Cook only a single layer of potatoes at a time to ensure even cooking and browning. You may have to cook them in batches. Saute the potatoes in the hot oil for about five minutes. When they become golden brown on the one side, use a thin spatula to flip the potatoes. Cook for another five minutes, or until they're golden brown on both sides. Once you flip the potatoes, wait about three minutes and then add the butter, garlic, and rosemary to the pan. Season with a sprinkle of salt and pepper. Shake the pan to distribute the new ingredients evenly. Continue cooking for another two minutes or so, until the potatoes are cooked through and browned. Once fully cooked, toss the potatoes a few times with the spatula to coat them in the garlic and rosemary. When the first batch of potatoes is done, transfer them to a baking sheet. Spread the potatoes out into a single layer and transfer them to the oven to keep warm while you saute the remaining potatoes. Add more oil to the pan and let it preheat. When the oil is hot, arrange the remaining potatoes in the pan and cook them for about 10 minutes, until golden brown. Flip the potatoes regularly, and add more butter, rosemary, and the garlic in the last few minutes of cooking. When all the potatoes are cooked, transfer them from the baking sheet or frying pan to a serving bowl. Add additional salt and pepper, to taste, if necessary. Toss the potatoes to coat them in the seasoning before serving. Sauteed potatoes can be eaten alone, as a side dish with your favorite meals, or turned into tasty salads.
Summary: Preheat the oven. Heat the oil in a frying pan. Arrange the potatoes in the pan. Cook the potatoes until golden brown. Add the remaining ingredients. Transfer cooked batches to the oven. Repeat until all the potatoes are cooked. Season with salt and pepper and enjoy.