Q: No hockey player is complete without a snug helmet. Hockey helmets have chin straps you buckle after you put the helmet on. Slide the chin guard over your chin, pulling the strap tight enough to leave no more than a finger-width of space between the strap and your body. Then, test the fit by shaking and nodding your head. A good fit comes from buying the right size of helmet. When you shop for equipment, try on different models. Have someone hold a tape measure around your forehead to determine the circumference. Most modern helmets are somewhat adjustable, but don't let your helmet get too loose. If your head rattles around in there when you move, it's going to rattle around when you get hit. The protection doesn't do you any good then. Keep a screwdriver and spare screws in your gear bag. Helmets have small screws all over them that pop out sometimes. Tighten them to tighten the helmet's fit and replace them as you lose them. The easiest way to get a mouthguard is by going to the nearest sporting goods or general store. These places sell plastic mouthguards for general use. If you're looking for something more form-fitting, speak with your dentist for a custom mouthguard.Custom mouthguards are much more expensive since the dentist needs to shape it to fit your mouth. Getting one is a good idea if you have braces or other things that could prevent you from holding a regular mouthguard in place. Stand up, walk around for a bit, and flex until you're sure you feel comfortable. You might catch something you missed when you were putting the pieces on one at a time. Once you're satisfied, get your hockey stick and hit the ice! You won't have time to get a good hockey stick before a game, so size it when you buy it. When a stick is the right size for you, it spans from your chin to the ice while you're standing in your skates.
A: Cover your head with a full-masked hockey helmet. Pop in a mouthguard that covers your teeth. Grab your stick and test your equipment.

Article: Peanut sauce is great as a topping or as a dipping sauce for a variety of dishes, including stir fry, rice noodles, pork skewers and other grilled meats. The ingredients are basic pantry items that you can keep on hand to whip up a quick Thai dinner on the cheap. Mix 2-3 tablespoons of your favorite peanut butter in a bowl with about a tablespoon of brown sugar, a teaspoon each of soy sauce, sesame seed oil, rice vinegar, and grated ginger, and sweet chili sauce to taste. Stir in a small amount of boiling water to thin the sauce to a consistency you like, adding more if necessary. Taste and adjust the spices to your taste. Serve on noodles or stir fry, topped with chopped peanuts, green onion, and cilantro. If you've got some leftover peanut sauce, a great use for it can be to mix up a cool-spicy coleslaw with shredded cabbage, carrots, bell pepper, green onion, cilantro, and chopped peanuts. While Americans like to claim peanut butter, the use of the peanut in African cuisine predates the use of peanuts in the Americas by hundreds of years. One of the most famous iterations and uses of groundnuts like the peanut is a spicy and aromatic broth flavored with peanuts and meat. It's delicious and simple to prepare. To make your own version, bring a whole chopped 3 lb. roaster chicken to boil in a pot with chicken stock, onion, garlic, two chopped tomatoes, and black pepper. When it boils, reduce to a simmer. In a skillet, gently heat a few tablespoons of chunky peanut butter with some hot water to thin it out and create a sauce. Season with red chili paste, ground ginger, brown sugar, and soy sauce to taste. When the oil starts to release from the peanut sauce, add it to the stock pot with the chicken and the vegetables. Let cook for 30 minutes. A fun treat for school lunches or after-school snacks can be making up some simple sushi rolls with sandwich bread, fruit, and peanut butter. Start with one piece of sandwich bread, spread with a thin layer of smooth peanut butter. On one edge, line thin slices of apple, pear, carrot, or other fruits parallel with the edge of the bread. Roll it up tightly, then slice up each roll as you would a sushi roll. Spread them out on a plate and serve them with caramel sauce instead of soy. The kids will love it. Of course, there's no better use for peanut butter than with sweet deserts. The perfect compliment for rich chocolate cakes and pies, peanut butter is as versatile for after dinner treats and it is for breakfast. Here are some classic peanut butter-based deserts: Peanut butter cookies Peanut butter balls Buckeyes Peanut butter brownies Peanut butter pie
Question: What is a summary of what this article is about?
Make Thai peanut sauce. Make peanut butter coleslaw. Make spicy peanut soup. Peanut butter and fruit "sushi". Bake with peanut butter.

Problem: Article: Rub all sides of the pork belly with the salt, pepper, and chili powder. Wrap the meat in plastic wrap, then let it sit in your refrigerator overnight. Mix the spices together in a small dish before rubbing them over the surface of the pork belly. Doing so will ensure an even distribution of each spice. If you're short on time, you don't have to let the pork sit overnight. Doing so can help tenderize the meat and improve the flavor, but it will still cook just fine if you season the meat and immediately proceed to the next step. Using a sharp knife, cut parallel diagonal lines across the skin-side of the pork belly. Cut a series of perpendicular diagonal lines over the first set, creating a cross-hatch pattern. Scoring the skin will help the fat render as the meat cooks. Try to cut through both the skin and top layer of fat, but don't cut too deeply into the meat beneath these top two layers. Pour the olive oil into a large skillet and set the pan over medium-high heat. Wait roughly 60 seconds for the oil the become adequately hot. Carefully turn the pan so that the hot oil coats the entire bottom. Place the pork belly in the hot oil. Sear each side for 60 seconds, or until it looks light brown and crispy. You need to sear the thin sides of the pork belly, too. This may require you to hold the pork belly in place with tongs. The pork belly won't crisp up much in the slow cooker, which is why you should brown the skin on the stove before cooking the rest of the meat. Spread the carrots and sweet potatoes over the bottom of the slow cooker. Place the pork belly on top, then pour the apple cider vinegar over everything else. If desired, you can use other root vegetables instead of sweet potatoes and carrots. Brussels sprouts, potatoes, and turnips are other popular options. Cover the slow cooker and switch it onto its high heat setting. Allow the pork belly to cook until doneroughly 4 to 5 hours. When ready, the pork belly should reach a minimum internal temperature of 160 degrees Fahrenheit (70 degrees Celsius). Switch off the heat and allow the pork belly to rest for 10 minutes before carving it. The meat should be very tender and moist when you do cut into it. Store leftovers in an airtight container kept in the refrigerator. You can reheat the leftover slices in a skillet so that the skin stays crispy.
Summary: Season the pork belly overnight. Score the skin. Heat the olive oil in a skillet. Sear all sides of the meat. Place the ingredients in the slow cooker. Cook on high for 4 to 5 hours. Serve hot.

Q: Heat gently (low heat). Stir constantly until the sugar dissolves. Stir constantly; this prevents the sugar from crystallizing. Stir through. This sauce can be used warm or cold. If you need to store, this sauce will keep for up to 7 days if covered and refrigerated.
A:
Place the butter into a heavy-based saucepan. Add the sugar and cream. Simmer for 8 to 10 minutes over low heat. Remove once the sauce has just thickened. Add the vanilla extract. Serve.