Rinse one ripe lemon under cool water; pat dry with clean paper towels. Slice the lemon in half with a sharp kitchen knife and squeeze the juice from one half, collecting it in a small glass bowl. In a pinch, you could technically use 1 to 2 Tbsp (15 to 30 ml) of bottled lemon juice for this mask, but freshly squeezed juice will retain more nutrients and is the ideal option. Similarly, you could select any ripe lemon for this mask, but using the juice of an organic lemon will be the most beneficial. Lemons have antibacterial properties, so lemon juice can help treat blackheads and other forms of acne. The acidic element acts as an exfoliator, too. Additionally, lemon juice can lighten and brighten age spots, dark spots, fake tans, and other uneven patches of skin, while reducing excess oil on your face. Squeeze the raw honey directly into the dish of lemon juice. You should use approximately equal portions of honey and lemon juice. Like lemon juice, try to find organic, raw honey for this mask. Store-bought honey may work but will not be quite as good for your skin. Honey has antiseptic properties and may be able to help heal scars and inflammation. It can also help reduce and relief sunburn. Additionally, honey attracts water, making it a natural skin moisturizer. Thoroughly mix the honey and lemon juice by hand using a spoon. Continue mixing until evenly combined into a thick liquid. Note that you'll need to use this mask as quickly as possible--preferably all at once and within a few hours. Mold will grow if attempt to store it for prolonged periods.

Summary: Juice one lemon half. Add 1 to 2 Tbsp (15 to 30 ml) of raw honey. Mix until well combined.

Adjust the mill plates/stones to the machine's coarsest setting. Grind batches of about 2 cups (170 g) of dehydrated corn. (When making larger quantities of cornmeal, you'll need to grind multiple batches.) Place the dried corn into the hopper, then crank the handle to grind it through the machine. Make sure that you have a bowl or other container beneath the grain mill to collect the processed corn. The exact method for adjusting the mill plates will vary by machine, so you'll need to consult the instructions for your grain mill to determine the proper procedure. Usually, though, you can adjust the coarseness using a knob on the side of the machine. If you're grinding the corn with a mortar and pestle, fill the mortar halfway with corn. Use the pestle to grind the corn into small pieces by crushing the corn kernels on the sides and bottom of the mortar. When using an electric grain mill or a high-powered electric blender, you'll need to switch on the power instead of turning a handle. With blenders, you can adjust the coarseness of the grind by selecting from different grind options on the base. Dump the coarsely-ground cornmeal into a fine mesh strainer. Gently agitate the strainer from side to side to separate the finely ground pieces from the coarser chunks. Ideally, you should use a mesh strainer with gaps measuring between 116132 inch (1.590.79mm). Larger mesh strainers may pass pieces that are too coarse to be classified as meal. Collect the small pieces that pass through in a separate bowl placed beneath the strainer. Return the larger pieces caught in the strainer to the hopper of the grain mill. Adjust the mill plates again, setting them to a medium-grade coarseness. Grind the large pieces of cracked corn through the mill as before. Once they've been ground at this setting, individual corn pieces should be about 18 inch (3.2mm) in size. It's important to change the coarseness to a finer setting during this step. Otherwise, the larger pieces won't be ground down any further. Transfer the newly ground corn pieces back to the fine mesh strainer. Rock the strainer from side to side, allowing the finest pieces to pass through into the previous collection bowl for your cornmeal. You'll likely collect more cornmeal during this sifting than you collected during the first, but in most cases, you'll still be left with a notable amount of coarse grain caught in strainer. Adjust the grain mill once more, setting the machine to medium-fine consistency. Return the pieces of ground corn that are still in the strainer to the hopper, then grind them through the machine a third time. As with previous rounds through the grinder, catch all of the While the machine needs to be set to a finer degree of coarseness, you'll probably need to avoid using the finest setting. Even at cornmeal consistency, ground corn can be too coarse to pass through most mills' finest setting. Sift the ground corn through the mesh strainer one more time, collecting the fine meal in your original bowl and retaining the coarser grits in the strainer itself. The grits will be the remnants of dehydrated corn that are too coarse to pass through the fine sifter. At this point, you should have more cornmeal than leftover grits, and the amount of cornmeal should roughly match the original amount of dried corn you began with. If you're still not satisfied with the amount of cornmeal produced, you can pass the coarse grits through your grain mill one more time. Afterward, sift them again using the mesh strainer. The amount of cornmeal produced by a fourth pass will likely be less than the amount produced by the previous two passes. Beyond a fourth pass, additional passes through the grain mill may become even less beneficial.

Summary: Grind the dried corn on the coarsest setting. Sift the coarsely-ground cornmeal. Grind the corn using a finer setting. Sift the product through the fine strainer a second time. Grind the corn a final time on an even finer setting. Separate the remaining meal from the grits.

Start by making a basic "hmmm" noise in your throat in your lower range as you exhale a breath. Repeat this five to 10 times, then repeat the same sound with your mouth open for five to 10 breaths. With your mouth open, you should make an "ahhhh" noise. Humming is a great way to warm up and relax the muscles of your throat, face, neck, and shoulders, and it can also help you control your breathing. Once your voice is warmed up with basic humming, begin to warm up for pitch changes by humming do-re-mi up the scale and then back down. Start at the lower end of your pitch range, and when you complete one sweep up and down the scale, go to a higher key and repeat. Repeat this for four or five ascending keys, then work your way back down those same keys. Lip trills, also called lip buzzing or bubbling, are an exercise that vibrates and warms up your lips as well as your voice. To create the lip trill, you close your lips loosely, pout them slightly, and blow air through them (think of making the sound of a motor or raspberry). Do this for two exhales, then start slowly shaking your head from side to side as you do three or four more lip trills. Repeat the lip trilling and head shaking, and as you do this make a "b" sound with your mouth as you do vocal sweeps starting with a high note and going low, and then coming back up. Make an "ng" sound in your nose as though you were just saying the final part of the word "sung." Continue to make this noise as you do three to five pitch sweeps. Every time you go back up and down again, push your voice into a slightly higher and lower pitch range. This exercise helps you warm up the voice gradually, prevents over-exertion of the voice, and helps singers transition between their head and chest voices, which refers to the different places air resonates in the body when creating different sounds and pitches. Tongue twisters are great for articulation practice, and if you say them in different pitches and at different volumes, they can be a great way to warm up before singing. Some good tongue twisters to try out are: Sally sells sea shells by the sea shore Teaching ghosts to sing Peter Piper picked a peck of pickled peppers Unique New York The tip of the tongue, the lips, the teeth Really rural The big, black-backed bumblebee Red letter, yellow letter
Summary: Hum. Hum do-re-mi. Do some lip trills. Practice the siren song. Practice tongue twisters in different pitches.