Bees and wasps are attracted to the scent of rotting food. If you do need to get rid of food scraps, put them into an airtight container with the lid closed so that the smell won't attract stinging insects. Bees and wasps are especially attracted to banana peels, so make sure you close these up right away. If you notice bees or wasps swarming over your trash cans, try placing them far away from your home and where people gather. Insects love to eat rotting food, so they will follow the trash can wherever you place it. Bees and wasps are attracted to sugar, especially in drinks like iced tea and soda. If you are drinking a sugary drink, make sure you cover it with a lid when you set it down and check it for insects next time you pick it up. Bees and wasps may crawl down your straw to get to your drink. Double check the inside of your straw before you drink out of it. In the summer, fruit trees may drop their fruit on the ground and attract insects. If you notice rotting fruit on the ground, pick it up and dispose of it quickly before any insects notice it. Make sure you put the rotting fruit into a sealed trash can that is emptied out regularly.

Summary: Dispose of food in airtight containers. Keep your garbage cans away from people. Put sweet drinks in containers with a lid. Clean up any fallen fruit on the ground.

See external links below. Examples include "hp LaserJet 1020 Series.pkg." It is labeled as "hp Laserjet 1022 Series.pkg," but run it anyway. If the printer does not show up on the Printer Setup Utility, you may need to select Browser on the same dialog box and click on the HP1020 name there.

Summary: Turn off and unplug the printer. Download and install the latest HP Drivers. Go to the Printer Setup Utility and choose HP Laserjet 1022 1.3.0.261. Download . Go to /Library/Receipts and delete any files for the HP 1020. Go to the Printer Setup Utility and delete any files for the HP 1020. Run the DMG file. Turn on and connect the printer. Go to System Preferences > Print and Fax. Select HP LaserJet 1020. Click add.

Coconut milk will give your champorado a silkier texture. Replacing this with water will create a creamier champorado. You can substitute the coconut milk with evaporated milk. Add cups of water into your champorado. This will be the mixture that will cook your rice. Quickly bring the milk to a boil but make sure not to keep it on the heat too long. Milk can burn and will ruin the taste of your champorado. Make sure to add your other ingredients quickly after it starts boiling. Combine the cocoa powder or chopped chocolate to your milk and mix, making sure to fully dissolve any chocolate with a wooden spoon. Traditional Filipino champorado uses Tablea Tsokolate, which is a cocoa from the Philippines. You can soak your rice to elongate the grains if you prefer. This will help with the cooking process. Sticky short grain rice called mochigome is the most popular sticky rice in countries like the Philippines, Vietnam, and Japan. While your rice cooks, make sure to keep stirring it so it doesn't get stuck to the sides. Add more milk if the mixture becomes too thick, or your rice isn't fully cooked. The rice will not cook as quickly as regular rice. Make sure to keep tasting your food to make sure it's developing the right flavors. Adding brown sugar will enhance the sweetness of the champorado. Adjust the level of brown sugar according to your palate. Traditionally, people in the Philippines eat champorado with dry salted fish.

Summary: Add 1 cups of milk and cups of coconut milk to a pot. Combine cups of water and bring your pot to a boil. Combine cups of cocoa powder and mix. Add 1 cup of sticky rice to your pot. Reduce the heat to a simmer and cook your rice for 25-30 minutes and stir. Add cup of brown sugar and mix it in.

You can keep everything else the same, since the water is there to prevent burning, not actually diluting the butter. Keep the butter and water ratio the same and simply adjust the amount of bud you grind in. You can also adjust the cooking times, cooking less for less potent weed, but this is just a waste of weed -- fewer buds cooked for a longer time will get the same results. 1 ounce of buds will lead to some strong, strong butter, but you should probably use 1 1/2 ounces if you only have shake or leaves. If you use a lot more than 1 ounce, you will want to add more butter to absorb all of the THC. However, 1-ounce weed per pound of butter is usually more than enough marijuana. The following method is for smaller batches, and reliably turns out a half cup of marijuana butter quickly and easily. This method does not require a "pre-bake." To make it: Finely grind up 1/4 ounce of cannabis buds (not shake or leaves) Heat 1/2 cup of butter until melted in a saucepan on medium heat Add the buds slowly, stirring frequently. Simmer for 45 minutes, stirring often. There should only be small bubbles on the butter's surface. Strain through a strainer and cheesecloth. Chill and use. A simple Crockpot is the perfect way to get the "long and slow" cooking that you're after. To pull it off, all you need to do is: Mix 1 cup water, 1 lb butter, and 1-ounce ground marijuana in the slow cooker. Turn the cooker on low and stir. Cover the cooker and let simmer for 8-24 hours, stirring occasionally. Clarified butter has been separated, isolating the essential milk fats. It will absorb the THC better and cook much more cleanly, with less smoke if you accidentally overheat things. This scientific little trick helps break down the cellulose in your buds, leading greater THC release and a less green final color. However, this only works if you do the decarboxylation step (pre-bake). Simply spray the buds after the come out of the oven and let them sit for 10-15 minutes while you start melting the butter. This recipe uses the nifty cooking trick of blanching, rapidly heating and cooling the buds, to remove chlorophyll and other stinky chemicals. To pull it off, you need to be prepared to pre-bake as well, so get ready for a several-hour cook. That said, blanching is easy: Bring a large pot of water to a boil. Set aside another bowl and fill it with ice water. Place your ground up weed in a tea ball, then dunk it in the boiling water for 5 minutes. Remove weed ball and place immediately in the ice bath for 1 minute. Repeat until all the weed is blanched Pre-bake the weed at 220F for one hour to dry out. Make your cannabutter like normal.
Summary: Adjust the amount of marijuana, not the butter, if you want to change the strength. Quick cook some butter in under an hour if you want a quick edible treat. Use a slow cooker for hands-free marijuana butter. Try using clarified butter (ghee) for a smoother-tasting cannabutter. Spray your toasted buds with a little high-proof alcohol, like Everclear, before adding to the butter. Blanch your marijuana beforehand for a relatively scentless, flavorless butter.