Problem: Article: There's no single outfit that signals hotness. Instead, wear clothes that make you feel comfortable, confident, and attractive. Make sure that the clothes are clean and fit your body well, since attention to details like these helps to exude hotness. Context matters, of course. You might look hot in your workout gear at the gym, but not so hot if you wear it to the club. Dress for the occasion, but always wear something that fits your style and makes you feel good. Make sure you have a stylish, well-fitting suit in your wardrobea guy can never go wrong with a classic look! Choose a haircut that fits your look and style, and keep your hair clean and well-kept. Trim your nails regularly, and keep up a regular manscaping routine that suits your style. Shave, trim, or manage your facial hair so it shows that you care about your look. Even if you prefer a more rugged or unkempt look, no one finds hair growing out of your ears, dirt under your fingernails, or crumbs in your beard hot! Avoid dousing yourself in cologne like your dad probably does, but do take the time to shower daily, wear a quality deodorant, and freshen up your breath with good dental care. No matter how fit or fashionable you are, you won't be hot if your body or breath smells bad. If you do use cologne, remember that a couple of sprays is all you need. You don't have to have the look of a hardcore bodybuilder, but it helps to be in shape if you want to be hot. Mix cardio with strength training to sculpt a body that gives you self-confidence. This, in turn, will make others find you more attractive. Hot guys come in every body type. Showing that you care about improving your health, fitness, and appearance is what makes you attractive to others. Talk to your doctor before beginning an exercise program, especially if you have existing medical conditions or live a sedentary lifestyle.
Summary: Wear clean, well-fitting clothes that suit your style. Keep your hair, nails, skin, and body well-groomed. Maintain good personal hygiene so you look and smell clean. Exercise regularly to tone your body.

Problem: Article: If you're tempted to pick at trouble spots on your face, conceal them with bits of medical tape. Each time you attempt to pick you will be reminded that this behavior is off-limits. Wearing makeup over your facial skin serves a dual purpose: it covers imperfections so that you are less likely to obsess over them and it acts as a barrier to prevent picking. If you spend extra time in the morning applying makeup, you won't want to smudge it by picking at your face, right? Ask your dermatologist for a makeup recommendation that reduces acne and helps clear skin. If you spend a lot of time in front of mirrors, try to decrease your mirror time. Time yourself in front of the mirrors--if you know you only have 5 or 10 minutes, you won't be able to linger on that blemish. Put away or cover the mirrors in your home so that you only use them when you are getting dressed or doing a beauty routine. Get rid of magnifying mirrors that only serve to enhance your imperfections and make you feel worse about your appearance. The next time you get the urge to pick your face, tell yourself you must wait 10 minutes. Set a timer on your phone. When the time elapses, see if the urge is still there. More than likely, the urge will have passed. If not, challenge yourself to wait a little bit longer before picking. Try to increase the amount of time between picking. You may notice yourself becoming better at dealing with the urge, or you may find healthier replacement activities to do instead of picking.
Summary: Cover pimples with medical tape if you have the urge to touch them. Apply makeup to facial skin to cover marks. Reduce your mirror time to cut back on obsessing. Try delaying your picking when the urge comes.

Problem: Article: Aside from your few simple ingredients, you'll also need a couple basic kitchen tools and supplies to make your candied ginger. To make this tasty treat, you will need: Spoon or vegetable peeler Mandolin Large saucepan Strainer Candy thermometer Wire cooling rack, greased Baking sheet Large bowl Airtight container for storage You need to remove the skin from the ginger before crystallizing it, and one of the easiest ways to do this is with a spoon. Place the side of the spoon against the ginger root, and gently scrape away the skin. You can use a knife or vegetable peeler for this job instead. Vegetable peelers can be awkward to maneuver around all the knobs and bumps on ginger, and knives often take off too much flesh. Set your mandolin to one-eighth inch (3 mm). Place the ginger on the board and use the pusher to run the ginger over the blade. Collect the ginger slices and place them into a large saucepan. Use a sharp knife to slice the ginger into thin rounds if you don't have a mandolin. You can also cut the ginger into small cubes if you prefer. Add the water to the saucepan with the ginger slices. Put the lid on, and bring the water to a boil over medium-high heat. When the water boils, reduce the temperature to medium and simmer for 30 minutes. The ginger is ready when it's tender to the touch and can easily be pierced with a fork. When the ginger is cooked, remove the pan from the heat. Remove about 1 cup (237 ml) of water from the saucepan and set it aside. Pour the ginger into a strainer to drain out the rest of the water. Return the ginger to the pot, along with the cup of water you reserved. Add the sugar to the pot with the ginger and water. Bring the water to a boil over medium-high heat, stirring regularly to prevent burning. When the mixture boils, reduce the heat to medium. Continue cooking, uncovered, for about 30 minutes, until the syrup reaches 225 F (107 C). When the syrup reaches the right temperature, remove the pan from the heat immediately. You can substitute honey in place of the sugar to make this recipe. Place the greased cooling rack on top of a baking sheet. Spread the ginger pieces out over the cooling rack, letting the extra syrup fall down onto the baking sheet. With a fork, gently separate the ginger pieces so they can dry and cool. Set the ginger aside to cool for one to two hours. You want the ginger pieces sticky enough that sugar will adhere to them, but not so wet that the coating will slide off. When the ginger is cool enough to handle, transfer the slices to a large bowl. Sprinkle in enough sugar to coat the ginger pieces in a thin layer of sugar. Toss or stir to distribute the sugar evenly and coat the slices. Transfer the ginger back to the cooling rack. Let the slices sit overnight to cool completely. Once cool, you can enjoy your crystallized ginger immediately. If there is any ginger leftover, transfer it to an airtight container. The ginger will keep at room temperature for two to four weeks.
Summary: Gather your supplies. Peel the ginger. Slice the ginger. Boil the ginger. Drain. Boil the ginger with the sugar. Cool and separate the pieces. Coat with extra sugar and cool completely. Enjoy the ginger and store any leftovers.

Problem: Article: If you have a stand mixer, use the bowl attached to it. If you don't have a stand mixer, you can put the ingredients in a regular bowl and use a handheld mixer. Continue beating the cream and sugar until the consistency has thickened. It should take about 3 minutes. You can use whatever fresh fruit you like just be sure to dice it first. Fold the coconut, marshmallows, and fruit into the coconut cream mixture until all of the ingredients are thoroughly coated with it. If you don't have any fresh fruit on hand, use canned fruit instead. Be sure to drain the syrup from the can before adding the fruit. Otherwise, you'll end up with runny salad! If you aren't ready to eat the salad immediately, cover the bowl or transfer it to a lidded container and place it in the fridge. Serve the salad chilled. Refrigerate leftovers and eat them within 3 to 5 days.
Summary:
Put the coconut cream and powdered sugar in a large bowl. Beat the coconut cream and sugar on medium-high for 3 minutes. Mix in the coconut, marshmallows, and diced fruit. Refrigerate the ambrosia salad until you're ready to serve it.