Q: Take a look at yourself and decide what you want to change. What do you like about your look? What do you want to change? Look online (Pinterest is a good site) or in magazines to find pictures of people that you like. Compile a folder of pictures. Look for certain elements that you like. Maybe you like the shoes in one picture and skirt in another picture. Cut them both out or save them to your computer. Organize your pictures into different batches. Have a "makeup" batch, a "hairstyle" batch, a "clothes" batch and an "accessories" batch. Look for recurring themes in the pictures you gather. As you assemble pictures, you'll find that you keep centering around certain aspects or looks. Have a heart-to-heart with your best friend and ask for honest feedback about your look. Don't make it seem like you're fishing around for compliments, but that you honestly want to dress more smartly or wear your hair more stylishly. If you ask for honest feedback, then expect honest feedback. Don't take it personally or get offended if your friend tells you something you don't like to hear. A new look might be quite a bit different than what people expect you to look like. Be brave about trying out a new look. It might suit you really well and you might feel more comfortable in your new look. If you are concerned about trying out a wild look, try dressing up in that style for Halloween. Then, after the holiday, keep dressing like that, saying that you loved it so much you wanted to keep wearing that style. Get a photo of yourself in your "before" state, so that you can compare yourself to how you look after your makeover.
A: Assess what you think needs to change. Search for pictures of looks that you like. Ask a trusted friend what she thinks. Be brave. Take a before picture.

Q: If you're a beginner, try the Taigyoku Shodan, or "First Kata," which incorporates only three basic moves: the long forward stance, the groin block, and the stomach-level punch. Bring one foot forward with your knee bent directly above your foot to maintain stability. Extend your back leg straight behind you as step forward. As you move from stance to stance, move your body in a lateral line without bouncing up and down, as you would when walking or running. Keep your center of gravity constant to minimize being knocked off balance by your opponent. Using the arm on the same side of your body as your forward foot, raise your fist over your opposite shoulder, then sweep it downward, protecting your groin and striking your opponent's attacking limb. Finish with your blocking arm held straight and pointed downward over your forward leg, with your fist about a fist's distance directly above your knee. As you prepare to block, pull your other arm back as you prepare to block, until it's even with your floating ribs and ready to strike if needed. Also pull your hips back at a 45 angle, facing away from your forward foot and drawing your vitals farther out of reach from your opponent. Advance toward your opponent with the long forward stance, keeping your upper body absolutely still until your forward foot is about to touch down. Square your hips and shoulders to fully face your opponent. Strike from the same side as your forward foot, aiming for the solar plexus. Pull your other arm back until your fist is even with your floating ribs, ready to deliver a second strike if needed. Perform a 360 sweep of the immediate area. Turn your head 90 to face a new direction along your shoulder. Rotate your body from the hips to maintain stability.
A: Start with a simple kata. Assume the long forward stance. Block your groin. Deliver a stomach-level punch. Practice 20 counts in each kata.

Q: To start your pralines, you must first make a caramel. Put your sugar and water into a large saucepan. Stir the sugar and water over a medium heat to help the sugar dissolve. Once it is dissolved, stop stirring the mixture. Use a pastry brush to remove any sugar crystals from the side of the pot. Removing the crystals makes it so your caramel isn't grainy. Increase the heat of the pan. Bring the mixture to a boil. When your mixture starts to get golden brown, add in your almonds and stir the mixture. Once the sugar turns golden brown, remove it from the heat. Make sure you watch your pot very carefully. The mixture will burn easily. Take your pan and plunge the bottom into a sink or bowl full of cold water. This lowers the heat of the pan and keeps the caramel from getting too brown. Cover a flat baking sheet with parchment paper. Pour out your praline mixture and spread it across the pan in an even layer. Let it cool. One of the differences between British and American pralines is that they are crushed and used as a topping instead of eaten as candies. Once the pralines have cooled completely, break it apart. Put the pieces into a food processor. Pulse until it makes a fine powder. These are good as toppings on other desserts such as cakes and ice cream sundaes.
A:
Dissolve the sugar. Cook the caramel. Pour the pralines. Crush the pralines.