Q: Once you've received a winning bid or a buyer has purchased your item, you need to be in touch. If you've chosen to use the online "Checkout" feature, some information will be sent to your buyer, or you can send an invoice via My eBay. Be sure to confirm the following information with the buyer: total price, tax (if applicable), accepted forms of payment, shipping cost, shipping method, expected delivery date and a tracking or Delivery Confirmation number. Before you ship an item to a buyer, you have to receive payment. Buyers are typically good about paying on time--they know their reputation via feedback depends on it. In some cases, you may have to send a gentle reminder to a buyer who is slow to pay. If you fail to receive payment from a buyer, do your best to work it out between the two of you. If your efforts fail, you can go to eBay's Resolution Center and submit an "unpaid item case." As soon as you receive payment, plan to ship out the item. Be sure it's securely wrapped and cushioned with enough packing material so that it'll arrive in good shape. Buyers are often eager to receive their items, so ship on time to ensure that your customer is satisfied and leaves positive feedback. eBay gives you the option of creating a shipping label and packing slip on its site. Get a provide your seller with a tracking or Delivery Confirmation number, doing so can protect you if a buyer claims they never received the item. If you created a shipping label on eBay, the tracking or Delivery Confirmation number is available to you and the buyer in My eBay. It's not just buyers who leave feedback about their sellers, sellers, too, should leave feedback. This lets others know what it was like to do business with your buyer, helps your buyer improve his reputation (provided it was a good experience) and earns you a reputation as a thoughtful and appreciative seller. . The sale price of your item along with any add-ons (gallery photos, Reserve, etc.) will determine what fees you must pass on to eBay. Be sure to make your payments in a timely fashion to establish yourself as a trustworthy seller.
A: Contact your buyer. Receive payment. Ship the item. Leave feedback. Pay your eBay fees

Q: If you need to make a smaller or larger amount, then use one part water and two parts sugar. Be sure to stir the water often to help the sugar dissolve. Once the water begins to boil, quickly lower the heat and bring it to a simmer; this prevents the sugar from scorching and becoming caramelized. Set the pot down on a heat-resistant surface and leave it uncovered until the mixture reaches room temperature. Place a funnel over the bottle or jar opening, and slowly pour the liquid inside. Replace the cap or lid and tighten it. It will stay fresh for a few weeks to about a month.
A: Fill a pot with 1 cup (240 milliliters) of water and 2 cups (400 grams) of white, granulated sugar. Set the pot on the stove and bring the mixture to a boil. Reduce the water to a simmer and wait for the sugar to dissolve. Remove the pot from the burner and let the water cool. Transfer the mixture to a bottle or jar. Store the sugar water in the refrigerator.

Q: If you're new to slap bass techniques, it's best to practice the basic slapping motion before you start playing the instrument. Familiarize yourself with the new form, and internalize the slap techniques before you start attempting new licks. To play slap bass, hold your fingers in a loose fist and stick your thumb up. Your playing hand will maintain this position whenever you play slap bass. With your thumb still extended up, practice turning your wrist several times, as though you were turning a doorknob. Focus on turning your wrist while keeping the rest of your arm still. When you play slap bass, your sound should come entirely from this basic rotating motion. Flick your thumb in a smooth motion back and forth as an extension of the rotating motion in your wrist. When you play, this turning-and-flicking motion will allow your thumb to hit and bounce off the strings. This causes the strings to bounce off the bass frets, producing the "slap" sound. While you're starting out, you'll want to use your non-dominant hand to stabilize the instrument. Later, you'll use this hand to incorporate damping techniques. In general, you should be holding your bass as you normally would.
A: Practice your form before you pick up the bass. Form a loose "thumbs up" fist with your dominant hand. Rotate your hand from the wrist and forearm. Practice flicking your thumb. Rest your non-dominant hand on the neck of the bass.

Q: If you didn't brine the turkey and haven't emptied out the neck cavity, do so now. You can either discard the giblets or keep them for making broth or gravy. To find the giblets, you must first locate the head of the turkey. Look at the orientation of the legs, because they will always point toward the back of the turkey, meaning the head is opposite. At the head of the turkey, there will be a flap of skin that covers the neck cavity, and the giblets will be located in here. Pull up the flap, place your hand in the cavity, and pull out the giblets. You may also have to remove the neck, which will likely be located in the cavity between the legs at the back of the turkey. You may also find a premade gravy pouch in either of the cavities, which you can either use or discard. Put the onion, apple, and cinnamon stick into a small saucepan. Cover them with water and bring them to a boil over medium heat. Once the water starts simmering, allow it to boil for 5 minutes. Remove the pan from the heat, strain the water, and allow the aromatics to get cool enough to handle. You don't have to boil the aromatics first, but it will help release the flavors of the onion, apple, and cinnamon, which will help to give the turkey some subtle flavors and keep the meat moist. Place the strained and cooled onion, apple, and cinnamon stick inside the bird's large cavity. You can also fill the cavity with other or additional ingredients, such as: Apple slices Orange slices Crushed garlic Fresh or dried herbs, such as rosemary, thyme, and sage This will be rubbed on the skin of the turkey to make it crispy, tasty, and golden brown. In a food processor, mix together the butter, herbs, salt, and pepper. Using your hands or a basting brush, spread the herb butter all over the turkey's skin.
A:
Remove the neck and giblets. Make the aromatics for the cavity. Place the aromatics in the cavity. Baste the turkey with an herb butter.