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Making bright or deep red frosting can be difficult, but the color of the icing will deepen as time passes. It's best to prepare the frosting 24 to 72 hours before you'll need it so the color can set. This is especially important if you want pure red frosting made with only red food coloring, but the same trick can also apply to red variations if they aren't as deep in color as you'd like. When you need to create dark or bright shades of red, the amount of dye used can cause the icing to become bitter. Taste-testing the icing as you work will allow you to monitor the change in flavor and prevent too much bitterness from developing. If the icing does become bitter, however, you can usually fix it by adding more flavoring. Stick with clear extracts, and use roughly 1/4 tsp (1.25 ml) per 1 cup (250 ml) of icing.

summary: Make the frosting early. Periodically taste the icing.

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Fill a clean glass, lidded jar with your herb of choice. The herb should be packed loosely in the jar. Pickling or preserving jars work very well for this. Fill the jar with your chosen base oil, making sure to cover all the plant with the oil. Cover the jar tightly. Cover the bottom of a baking pan with enough water to cover the bottom half of the jar. Then, place the jar with the herbs and oil into the pan and place in your oven. Turn the oven on with the lowest heat possible, usually 200o F, and let it cook for five to six hours. You can also preheat the oven to the lowest possible temperature, place the pan with the herb and oils in the oven and turn off the oven. If you do this, you will have to repeat the process by re-heating the oven over the five to six-hour period. The goal is to have a steady temperature as possible. Use an oven thermometer to help you keep track. Check every hour or so to be certain the oil is not bubbling or smoking. If it is, carefully removes the pan and let the oven cool down a bit. Once it cools, put the jar back into the oven. After five or six hours, carefully remove the pan from the oven. Allow the jar to cool down by letting it sit. When it is cool, pour the oil through a cheesecloth into a new clean glass, lidded jar. This separates the herbs from the oil. Store the oil in a cool, dry, dark place.

summary: Place the oil and herbs in the jar. Put the jar in the oven. Remove the jar.

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Of course you want to look attractive in front of your crush. There is nothing attractive about seeing the half-chewed food you are about to swallow. Read for more tips on chewing with your mouth closed. Practice by chewing gum and making sure you keep your mouth closed. Take smaller bites which fit better in your mouth and don't require you to open too wide. Eat softer foods which require less bite to get them down. Talking with your mouth full makes your words a mumbly mess while showing off your half-chewed food. No matter how great of a quick quip of a response you have to what someone just said, take the time to swallow before you speak. Don't feel pressured to answer questions right away. Take your time to chew and swallow. This will also keep you from accidentally choking, or spitting food at your crush, either of which could be devastating! If someone asks you a question while your mouth is full, put your finger up to signal you need a minute to swallow. Model good etiquette by not asking anyone questions when they have their mouth full. You can even stop yourself mid-question and say, "Sorry, I'll wait until you're done eating." If you do take a bite that is too big, or start to cough while you are chewing, grab your napkin and cover your mouth. This will hide any unsightly chewing and if you cough some food out, you can catch it in your napkin.
summary: Chew with you mouth closed. Swallow before you talk. Cover your mouth with a napkin.