Problem: Article: Find someone who you can count on to share you triumphs and tribulations with. This process doesn't happen overnight and having someone to discuss it with will help you get super skinny. Make it count. Be sure your accountability partner is someone you are comfortable with and someone who will be honest with you. It will only make the process harder if you aren't open with them. Find someone who can relate. If possible, find an accountability partner who is also trying to lose weight or has done so in the past. It will be much easier to relate to them if they are going through the same thing you are. Weigh yourself at least once a week if not more. These mini goals will help keep you on track and make you aware of any changes you might have to make. Keep it consistent. Each time you check your weight, do so with consistency. This means if you first weigh yourself when you first wake up, do so at the same time for every weight-check. Keep mini goals written down. Use rewards, as mentioned in Method 1, to keep you focused. Each month, be sure that you're reaching the weight you want to reach. From here, make adjustments as necessary. Learn your body. If you aren't seeing the changes that you want, don't be afraid to make adjustments. Not everyone has the same body, so no everyone's body reacts the same to diet and exercise. Change it up. Weight loss is likely to hit a plateau if you don't change it up. It doesn't mean that you've been doing the wrong thingjust that your body has adjusted to your new lifestyle. So change it again, and surprise your body into losing more weight.
Summary: Find an accountability partner. Make mini goals. Make monthly goals.

Problem: Article: Turn each tomato over and use a sharp knife to cut a shallow X into the bottom of each fruit. This will help the skin to peel off easier after you boil and cool the tomatoes. Fill a large pot with water and bring it to a boil over medium-high heat. When the water is boiling, drop the tomatoes into the water with a slotted spoon. Bring the water back to a boil and cook the tomatoes for a minute. Cooking the tomatoes like this will help to loosen the skins, making them easier to peel. Fill a large bowl halfway with ice, and fill the bowl the rest of the way with cold water. Remove the tomatoes from the boiling water with the slotted spoon and transfer them to the ice bath. Leave the tomatoes in the cold water for 60 seconds. Dunking the tomatoes in the ice water will immediately stop the cooking process, and help the tomatoes to retain more color once they're cooked. Use the slotted spoon to remove the tomatoes from the ice water and transfer them to a cutting board. Turn the tomatoes over to the scored side and use your fingers to peel away the skin. Use a sharp knife to cut away any stubborn pieces of skin that don't want to come off easily. Cut the tomatoes in half through the middle (not from stem to bottom). Use your finger to gently scoop out the seeds. Dice the seeded tomatoes into 1-inch (2.5 cm) cubes and transfer them to a large, heavy-bottomed saucepan. Add the salt, sugar, parsley, and chopped green pepper to the pot with the tomatoes. Put on the lid and heat the mixture over medium heat. Bring the mixture to a simmer and cook it for half an hour, stirring regularly. Other vegetables you can add to the stewed tomatoes include chopped celery, onion, and garlic. You can add any dried herbs you like to the tomatoes, such as basil, rosemary, parsley, and oregano.
Summary: Score the tomatoes. Boil the tomatoes for 60 seconds. Plunge the tomatoes into an ice bath. Peel off the skins. Seed and dice the tomatoes. Cook all the ingredients together for 30 minutes.

Problem: Article: If you've just finished making a caramel sauce and think that the sauce is too thin, let the caramel sauce simmer and cook down on your stovetop. Try cooking for about 10 minutes for a thick sauce. As the liquid in the caramel sauce evaporates, you'll be left with a thicker sauce. Keep a close watch on your sauce as it thickens. Stir the caramel constantly. Otherwise you'll be left with a batch of too-think caramel. If you've just finished making your initial batch of caramel sauce and find that it's too thin, let the caramel cool. As the sauce cools, it will thicken. If you're unsure if your freshly-cooked sauce is the right consistency, let it cool first. It's easier to reheat and thicken caramel sauce than to add liquid to make the sauce thinner. If you've bought thin caramel sauce from the storeor been given it as a giftyou can thicken it on the stovetop too. The same concept applies as with a thin home-made caramel sauce. Pour the sauce back into a saucepan, and heat it on medium heat (around 4) on your stovetop range until the sauce begins to simmer and thicken. If you're concerned about burning the bottom layer of your cold caramel sauce, start the burner on low heat (2 or 3) until the sauce has started to warm up.
Summary: Simmer the sauce on your stove. Let hot caramel sauce cool. Re-heat and simmer refrigerated sauce.

Problem: Article: Pecans may begin falling from early September to November, and preparing for harvesting should be done prior to the nuts falling, but closely enough to the anticipated fall that your efforts will not have been undone by time and weather. Some pecan trees will produce low-quality nuts, either because of a poor growing season, low quality soil and nutrients, or it is simply a product of a poor genetic background. Some examples of these contributions to the nut quality are these: Non hybridized trees produce seedling nuts, often no larger than small oak acorns, with incredibly hard shells which makes obtaining the nutmeats almost impossible. Other poor genetics can be found even in hybrid trees whose gene pool has passed on poor quality. Poor growing conditions may include a dry spring and summer that did not enable the trees to produce a good crop, especially when irrigation is not used, and in soils that have poor moisture retention to begin with. Low levels of critical soil nutrients, especially nitrogen and trace minerals/elements like zinc, iron, and manganese can substantially reduce the quality of the nuts. Insect infestations such as web worms, bud worms, and pecan weevils can also have a serious impact on the health of the tree and the nut itself. Very late frosts or freezes can damage the blooms and buds of the pecan tree, reducing the set of the nuts during or after the blooming period. In late summer, the pecans will have reached their full size, including their husks, so you should have a good idea of how large the nut will be after the husk dries and falls off. Note that the husk represents between 25-30% of the total mass of the pecan, so a pecan that appears large while in its husk may still be disappointingly small when the husk is gone. When a substantial portion of the nut's husks have split and opened, it is time to clean beneath the tree. Raking any debris from bare earth beneath a tree, and possibly taking action to level out the ground may be all that is needed in this situation, but for trees with lawn or pasture grasses, or even weeds beneath the canopy, more work will be needed.
Summary:
Observe the pecan trees for indications the nuts are ready to fall. Establish the fact that the nuts your target tree are bearing are worth the efforts you will put forth. Observe the tree itself for indications of the nut crop, both in quality and quantity. Watch for the husks to begin splitting.