Q: Packing peanuts, bubble wrap, and even boxes can be quite expensive. To save money on these expenses, you can use or reuse items around your house to safely pack your parcel. For example, you might: Use crumpled newspaper, old blankets, clean rags, or fabric stuffing to keep your packaged items from getting damaged en route. Salvage boxes from your place of employment, from local businesses (like grocery stores and big box stores), and so on. Black out previous addresses on these with a permanent marker. Your home country's national postal service is most likely the least expensive option. However, for regular shipping or high volume shipping, you can often negotiate a better rate than the ones offered by competitors. If one company has given you a better quote for the cost, mention this to competitors. They might offer to beat that cost. Private shipping companies might have special rates for those who are shipping from home for the first time. There might also be special rates offered during the slow season to encourage more shipping. When shopping around, be sure to ask something like: "I'm planning on shipping a medium sized, 20 pound (9 kg) package from my home. Are there any special rates being offered right now for that kind of shipping?" Media mail is a more affordable way of shipping packages under 70 lbs (32 kg). The downside to media mail is that it usually takes much longer than regular shipping, so it isn't preferred for time sensitive packages. Items that qualify for media mail include: Print material at least 8 pages in length (including sheet music, play scripts, manuscripts, guides, periodicals, and so on). Sound and video recordings (like CDs and DVDs). Computer material that is readable. Film (16 mm or narrower) Educational materials (like test materials and accessories, reference charts, etc.)
A: Economize on shipping materials. Shop around with shipping providers. Inquire about special rates. Ship your package media mail, if possible.

Q: You'll see this in your System Tray. If you are connecting your computers through a switch with no router, you'll need to assign each computer on the network its own individual IP address. This process is handled automatically if you're using a router. Think of an IP address as a mailing address. Each computer on the network needs a unique IP address so that information sent across the network reaches the correct destination. You'll see this next to "Connections." Make sure you don't uncheck it, just highlight it. This will save the settings for that computer. This computer is now configured on your network with a unique IP address. Follow the steps above on the second computer to open the Internet Protocol Version 4 (TCP/IPv4) Properties window. Notice that the final group of numbers has incremented by 1. These values should be the same as they were on the first computer (255.255.0.0 and 192.168.0.0 respectively). Repeat these steps for each additional computer, incrementing the IP address by 1 each time (up to 255). The "Subnet mask" and "Default gateway" fields should be the same on each computer.
A: Right-click on your network connection. Click Open Network and Sharing Center. Click the Ethernet link at the top of the window. Click Properties. Click Internet Protocol Version 4 (TCP/IPv4). Click Properties. Click the Use the following IP address radio button. Type 192.168.1.50 into the IP address field. Type 255.255.0.0 into the Subnet mask field. Type 192.168.0.0 into the Default gateway field. Click OK. Open the Internet Protocol Version 4 properties on the next computer. Click the Use the following IP address radio button. Type 192.168.1.51 into the IP address field. Enter the same values for Subnet mask and Default gateway. Give each additional computer a unique IP.

Q: Dahlias require many small parts and thusly need a lot of felt. Make sure that you have several full-sized strips of fabric to do this project. Use any color you would like for the flowers, and use shades of green to create matching leaves.
A: Choose the best felt.

Q: Meanwhile, prepare a baking dish by inserting an elevated cooking rack. If you don't have an elevated rack, crumple up several sheets of aluminum foil and scatter them across the bottom of the baking dish. You'll need to keep the pork belly elevated as it cooks to help the fat render more readily. Using a sharp knife, the skin of the pork belly in a cross-hatch pattern. Slice across the skin in vertical rows spaced 2 inches (5 cm) apart, then create a series of perpendicular slices that are also spaced 2 inches (5 cm) apart. Pierce through the tough skin and the top layer of fat, but do not cut too deeply into the actual meat lying beneath the two. Scoring the meat in this manner will allow more of the fat to render out during the roasting process. Place the pork belly on your prepared baking rack with the skin-side facing up. Rub the top with oil, then generously season the meat with salt and pepper. In addition to seasoning the meat, the oil and salt make it easier for the fat to render out, resulting in crispier skin. Apply the seasonings by hand, and work the salt and pepper into the slits across the skin. Note that salt and pepper should withstand the roasting process without deteriorating, but other spices and herbs might burn. If you decide to add others, do so within the final 30 minutes of cooking. Place the seasoned pork belly in the preheated oven. Roast it for 20 to 30 minutes, or until the skin browns and begins to look crispy. This brief period of high heat will not cook the pork through, nor should you cook the pork belly at this high heat for the entire time. The intense heat is only meant to crisp the skin. Do not wait for the skin to become dark brown or fully crisped since it will continue cooking at a lower temperature. Cooking it for too much time at a high heat could cause it to burn before the rest of the meat finishes. Decrease the temperature without removing the pork belly. Allow the meat to cook for another 2 to 2-1/2 hours, or until done. Check the pork belly halfway through the cooking process. If the fat gets too hot, it may start to smoke, and you'll need to transfer the meat to a clean baking dish. The pork belly must reach a minimum internal temperature of 160 degrees Fahrenheit (70 degrees Celsius) before you remove it from the oven. After removing the pork belly from the oven, allow it to rest for 10 to 15 minutes before carving it. During this time, the juices should distribute themselves and settle within the meat. Roasted pork belly will have crispy skin, but the inner meat should be tender and moist. Store any leftovers in an airtight container in your refrigerator. When reheating the leftovers, sear the slices in a skillet so that the skin remains crispy.
A:
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Score the meat. Rub in the oil, salt, and pepper. Cook for 20 to 30 minutes. Decrease the heat to 350 degrees Fahrenheit (180 degrees Celsius). Let it rest for 10 to 15 minutes. Serve while still hot.