Q: Put 1 cup of diced papaya (per serving) into a blender with about 1 tablespoon (15ml) of honey. This may improve the consistency of the papaya extract before you add milk. Blend until the papaya is thoroughly blended and juiced. You can always add more milk to adjust the consistency later. If you are supplementing or replacing the milk with ice cream or yogurt, you can add that now as well. 1 tablespoon (14.8ml) of honey, sugar, or another sweetener should do the trick. If you aren't sure how sweet you want your milkshake, leave out the honey/sugar until after you've blended all of the other ingredients. You can always add more of any ingredient to tweak the taste. Consider adding 1 1/2 of vanilla extract for a sweeter shake, or a pinch of black pepper for a spicier shake. If you aren't sure, you can always add extra seasonings after you've blended and tasted the basic shake. Blend all the ingredients for 1-2 minutes, or until the milkshake reaches a smooth consistency. Stop blending when you like the texture. If you are adding ice cubes, add them once the milkshake becomes a puree, then blend for another 30 seconds. This will ensure that the ice cubes blend into the shake, but not so much that they lose their texture. You can drink the shake as it is, or you can choose to add more ingredients to tweak the taste of the shake. If the shake isn't sweet enough, you can add honey, sugar, or ice cream to taste. If you are using a sweet variety of papaya, then you may just choose to add more papaya. If the shake is too sweet, you can add ice cubes, or milk to dilute the shake. Consider adding black pepper, if you haven't already, for a spicy twist. If the shake is too thick, you can add more milk to loosen the consistency. If the shake is too thin, you can add ice cubes, ice cream, or more papaya to thicken it up.
A: First, blend the papaya with honey. Pour the milk into the blender. Add your sweeteners. Add any additional ingredients, to taste. Make the shake. Add the ice cubes. Taste your papaya milkshake before you pour it.

Q: Combine the flour, baking soda, and salt in a sifter. Sift them into a medium sized bowl. Make sure you get out any lumps. Make a well in the middle of the dry ingredients with a wooden spoon. Crack the eggs and pour them into a separate bowl. Beat them well with a whisk. Pour the egg mixture into the well. Whisk the buttermilk and 3 tablespoons of the cold water in another bowl. Pour half of the buttermilk mixture on top of the eggs in the well. Gradually whisk the wet ingredients into the flour mixture by starting in the middle of the well and whisking outward. Continue to whisk until you have a thick but smooth texture. Add the rest of the buttermilk mixture a little at a time, whisking completely every time you add more. Keep whisking until it is lump free and smooth. Take a large, heavy bottomed pan and heat 2 tablespoons of sunflower oil. Use a paper towel to grease the entire bottom of the pan evenly. Pour a ladle of the batter for each pancake. Cook 60-90 seconds on one side. It should be golden brown. Flip the pancake and cook another 45-60 seconds on this side. Cook the rest of the pancakes in the same way until you run out of batter. The batter should make 10-12 small pancakes. Keep them warm in a low heated oven while you make the caramelized bananas. Cut the bananas into slices length ways. In a heavy, nonstick pan, pour the sugar evenly around the pan and cook on medium heat. Once the sugar has melted, turn the heat to high and cook until it is golden brown. Add the butter to the sugar and stir. Add in the bananas to the mixture and coat them in the caramel. Cook for 1-2 minutes. The bananas should be slightly golden and slightly tender. Use a knife to check the bananas. If you feel comfortable enough, you can toss the pan slightly to get the bananas covered in the caramel. Remove the pan from heat. Pour a generous dash of rum around the pan. Light the pan using a long kitchen match. Put the pan back on the stove. Once the flames subside, stir in the 2 teaspoons of water to help loosen the caramel. The flames will be kind of high at first. Watch to make sure you do not get burnt. Never pour the rum in while it is over an open flame. If you have an electric stove, you don't have to remove the pan from the heat. You have to if you cook on a gas stove because the rum might splash onto the flame and cause a kitchen fire. Take the pancakes out of the oven. Put two pancakes on a each plate and add 3-4 pieces of banana. Scoop a small serving of vanilla ice cream on top of the bananas. Drizzle a spoonful of the caramel mixture from the pan on top of the ice cream. Eat right away while it is still hot.
A: Sift the dry ingredients. Add the wet ingredients. Mix the ingredients. Cook the pancakes. Start the bananas and sugar. Caramelize the bananas. Flambe the bananas. Serve the pancakes.

Q: Use a spatula to turn the bread over.
A: Heat a nonstick or clad-iron skillet on your stove at medium heat. Mix together the milk, egg replacer, maple syrup, and vanilla in a large bowl. Melt the butter to the skillet over medium heat. Dip the bread into the milk mixture, dousing it completely on both sides. Immediately place the bread into the hot skillet, browning both sides (about two minutes per side). Remove the French toast from the pan using the spatula and place on a plate to cool. Add fresh berries, shaved coconut, or a drizzle of warm maple syrup, if desired.

Q: You don't need to find expensive clothing for this project, in fact you want a plain, one-color onesie. Choose the right age/size for each progression. For example, for month two, you'll most likely need a onesie sized for a newborn from zero to three months. Consider the child's potential size. If the baby has not been born or is still very new, consider if the baby is large or small for his or her size. Premature babies typically are a few sizes smaller than their actual age, whereas some babies are born wearing clothing suited for a six month old.
A:
Select 12 size- or age-appropriate onesies.