Q: This will help ensure it is recognized as an official document by the institution you are submitting it to. You can find your closest notary public by searching online. There is even an official database of notary publics across the US. However, it is usually a good bet that there is one available at your local banking or governmental institution. Notary publics will probably charge you a small fee for their services. This is, after all, their business. As there are many different forms of income, there are also different types of documentation you may need to include. Check stubs are a good way to prove the steadiness of your current income. In the modern era, with electronic payrolls, you may not actually get check stubs. Direct deposit records should work well as income documentation if you do not have actual check stubs. Tax returns are a good way to document your income over time. Tax records may be helpful if you have changed jobs recently, as they can show that you have consistently made an income, despite changes in employment. If you are self-employed, you may need to submit a variety of documents as your verification of income, including bank statements, tax forms and a financial statement from your accountant. This may include social security income, pensions, or retirements. The Social Security Administration will provide you with an appropriate proof of income letter, if applicable. You can also include documentation of employment insurance benefits as proof of income.
A: Have your income letter notarized by an official notary public. Enclose copies of check stubs as income documentation. Enclose copies of tax returns as income documentation. Provide documentation for other types of income.

Q: Place 1 tablespoon (15 g) of butter into a non-stick pan. Heat the butter over medium heat until it melts, then add 1 can (300 mL) of condensed milk and 3 egg yolks. Stir everything together with a whisk until the texture is consistent. For extra flavor, add 1 rind of lemon. This is your yema, which is a custard-like filling. It is very sweet. Do not use the egg whites. Separate the yolks from the whites first. Use the yolks in this recipe and save the whites for another, such as meringues. Stir the mixture constantly with a wooden spoon as it cooks so that it doesn't burn. After about 10 minutes or so, it will thicken into a scoopable lump. At this point, switch off the burner and set the pan aside. Allow the mixture to cool to room temperature. As the mixture cools, get started on the dough. This will help save you some time. If you added a lemon rind, pull it out as soon as you take the mixture off the stove. Make the dough as usual, using 2 cups (300 g) of glutinous rice flour and 1 cup (240mL) of room-temperature water. For an even tastier treat, use pandan-inflused water. To make pandan-infused water, boil the water with pandan leaves. Strain the leaves out, then let the water cool to room temperature before using it. Pandan leaves have a very unique flavor. Some people say it is similar to vanilla. Pluck about 2 tablespoons (30 g) worth of palitaw dough and roll it into an oval-shaped ball. Use your thumb to make an indent in the middle of the ball. Do this for all the dough. If the dough sticks to your hands, coat them with glutinous rice flour. Pick up a palitaw ball and fill the thumbprint with about 1 tablespoon (15 mL) of yema. Fold the dough over the yema to seal it completely, then set it aside on a baking sheet lined with parchment paper or wax paper. Continue until all the palitaw are filled with yema. Make sure that the balls have no seams or gaps, or they will come apart in the water. For a more traditional palitaw shape, gently flatten the ball between your palms. You won't be able to make it 14 inch (0.64cm) thick, which is fine. Fill a pot with 5 inches (13cm) of water, about 2 quarts (1.9L), then bring it to a boil. Slip 3 to 4 palitaw into the water, and allow them to cook until they float to the top. This will take about 3 minutes. Don't dump all of the palitaw into the pot. If you do this, they'll stick together. If your pot is small, cook in smaller batches of 2 or 3 palitaw. As you finish each batch of palitaw, set them aside on a baking sheet lined with wax paper or parchment paper so that they can dry. Pour 1 cup (75 g) of grated coconut into a shallow bowl. Gently roll the cooked palitaw across the coconut to coat it. If you flattened the palitaw, pat both sides of each patty into the coconut instead. Transfer the palitaw to a serving platter as you finish coating them in coconut. Work 1 palitaw at a time. In a small bowl, combine cup (115 g) of granulated white sugar with cup (36 g) of toasted sesame seeds. Sprinkle this mixture over each palitaw. Alternatively, leave the sesame-sugar in the bowl so that people can choose whether or not they want to use it. Toast the seeds ahead of time in a frying pan over medium heat for 30 to 45 seconds. Let them cool before you add them to the coconut and sugar. As the palitaw cool down, the yema will firm up. If you want the yema to be more gooey, serve the palitaw while they are still hot.
A: Melt the butter in a pan, then whisk in the condensed milk and egg yolk. Cook the yema over medium heat for 10 minutes, then set it aside. Prepare a batch of palitaw dough. Form the dough into small balls with a thumbprint in the middle. Drop some yema into each thumbprint, then seal it. Boil the palitaw in 5 inches (13cm) of water until they float. Scoop the palitaw out and cook some more. Roll the palitaw in coconut. Sprinkle the palitaw with a mixture of sugar and toasted sesame. Serve the palitaw hot or warm.

Q: This method will take about 20 minutes, from preparation to bake time. Make sure the "rice" is spread evenly in a single layer. Don't crowd the baking pan by stacking the cauliflower on top of each other, as this will make it steam and remain moist, instead of bake and dry out. Depending on how much "rice" you are preparing, you may need more than one baking sheet. Use a spatula to flip the rice, being careful of the hot pan. Use the baked rice as a carb like addition to curries, pastas, and stews.
A: Preheat the oven to 425F. Spread the cauliflower rice on baking sheets. Bake the rice for 15 minutes, flipping it at least once. Remove the rice once its done cooking and adding it to a dish.

Q: Start by running the dryer for 10 minutes. This can help loosen the ink and make it easier to remove. You can alternatively use a hairdryer to heat up the specific spot which is being affected. This may be easier and more efficient to do. Unplug the dryer to prevent accidents. The plug is usually located behind the machine. Test it to be sure that you have unplugged it correctly. Be sure to go quickly so that the drum is still warm when you're cleaning it. Buy some isopropyl alcohol from your local drugstore and apply the alcohol to a white, clean rag. You'll want to be sure that you get plenty of ventilation while you're working with the isopropyl alcohol. Work quickly to wipe off the ink using the alcohol soaked rag. Change rags frequently to keep from spreading the ink even more. Once you've removed as much of the product as you can, mix a bucket with soapy water. Use this water and a clean cloth to wipe down the inside of the drum. With the dryer rinsed out, run a load of old towels through a cycle in the dryer to remove any ink which might still remain.
A:
Warm the dryer. Unplug the dryer. Apply isopropyl alcohol to a rag. Wipe off the ink. Rinse the drum. Run a cycle with old towels.