Rinse the zucchini under cool water, then pat them dry with a paper towel. Line the mixing bowl with a thin hand towel or cheesecloth. Use a medium or fine grater to reduce the zucchini to small shreds, allowing it to collect on top of the towel. There are lots of beneficial nutrients in the zucchini peels, so leave them on. 3 medium-sized zucchini should be enough to make a little over a dozen meatballs. Gather the corners of the towel and lift the zucchini out of the bowl. Hold the towel-wrapped zucchini over the sink and give it a squeeze. This will help extract any remaining water. You can also heat the zucchini in a pan for a few minutes to evaporate the extra liquid. Zucchini naturally has a high water content, which can ruin the flavor and texture of the finished meatballs. Return the grated zucchini to the mixing bowl. Add one egg, two cloves crushed garlic, one cup seasoned bread crumbs, one half cup freshly grated Parmesan cheese, three tablespoons chopped basil and a dash of salt and pepper to taste. Blend the ingredients until they're distributed throughout the mixture. Together, the egg, breadcrumbs and cheese will serve as a binding agent to help the meatballs retain their shape. Crush the garlic cloves using a manual press, or pulse it in the food processor along with the basil to save time. Grab a small handful of the zucchini mixture and use the palms of both hands to roll them. Try to use roughly one ounce of zucchini per meatball. Make sure each meatball has been pressed firmly to ensure that they'll hold together while cooking. The meatballs will shrink somewhat as they cook. If you find that your meatballs are falling apart, add a small amount of flour to the mixture and try again. The flour will soak up moisture and become slightly sticky.
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One-sentence summary -- Grate fresh zucchini into a large mixing bowl. Squeeze the excess moisture out of the zucchini. Combine the zucchini with the egg, breadcrumbs and herbs. Roll the mixture into golf ball-sized balls.

Rub back and forth over the surface and interior of the pan. Take notice of places that have stuck on food. If you clean the cast iron immediately after using it, most foods will come off fairly easily. This method of cleaning should retain the seasoning on your cast iron skillet. Don't soak your cast iron or leave it in the sink or it may rust. If there are areas on the pan that have stuck-on food, sprinkle some table or sea salt over the food and scrub it down with a sponge. The salt will act as an abrasive and will help remove the food from the pot or pan. Run the pan under your faucet and rinse all of the food particles off the pot or pan. If you notice that there's still stuck on food, sprinkle more salt and continue scrubbing. Once the pot or pan is clean, use a cloth or rag to dry it. Remove all moisture from the cast iron before storing it.
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One-sentence summary -- Wash the pan with hot water and a sponge. Scrub kosher salt into the pan. Rinse the pot or pan. Dry the pan thoroughly.

If you have no clue, then get an expert. Beware if they're seized open. If possible, do a battery load test. Listen for wires banging around inside the mast -- a sure way to lose a night's sleep. In the galley, the propane should be installed properly. Propane, which is heavier than air, will accumulate in the bilge from leaking propane connections and is very difficult to remove.
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One-sentence summary -- Check the wiring -- it's commonly done by people who have no clue about what they're doing. Check sea cocks. Look for leaks around portholes and hatches. Work the engine controls; cables and linkages should move smoothly. Check spreader and mast lights. Dodgers and other canvas get bonus points for being made from high quality, high performance outdoor fabric (like Sunbrella®️) and having clean, clear plastic windows. Make sure safety equipment complies with government regulations and in good condition. Ensure that the bilge doesn't smell like a bilge!

Skeletons be found anywhere with a low-light level, such as in caves or at night. Be careful when doing this; Skeletons can easily kill you if you aren't properly equipped with a sword. You may need to kill multiple skeletons before one will drop a bone. Wolves are most often found in any Taiga variant, as well as in forest biomes on Java and Legacy Console editions of Minecraft. Make sure that the bone is in your hand before proceeding. Walk up to the wolf with the bone equipped. Wolves aren't naturally hostile, though they will attack you if you first attack them. Right-click, left-trigger, or tap-and-hold the wolf until the collar appears. You should only have to do this a few times. If you accidentally hit the wolf in the process, that wolf will attack you and cannot be tamed afterwards. The wolf will also cock its head to the side and sit down once you've tamed it. Tamed wolves will not despawn.
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One-sentence summary --
Kill a Skeleton to get a bone. Find a wolf. Equip the bone. Approach the wolf. Select the wolf until a collar appears around its neck.