Problem: Article: During harvesting seasonlate fall (Autumn) to springfocus your efforts on periods when weather is wet. When the weather is dry, collect your nuts less oftenevery 1 to 2 months. Wet weather is more likely to cause mold, germination, and rat or pig damage. Always make it a top priority to get your nuts inside during this weather. Healthy macadamia trees begin bearing nuts after 6 to 7 years. They will produce around 30 to 50 pounds (14 to 23kg) of nuts by 10 years of age. This amount gradually increases as your tree ages from this time. Ripe nuts will fall to the ground naturally. Never shake your tree, as it can dislodge immature nuts. You can also hand-pick ripe nuts that are within reach. Touch the outside of the nuts to determine ripenessif they are sticky, they are not ripe. Use a long pole to dislodge mature nuts in hard-to-reach areas. To determine ripeness, look for shrunken husks that push out the nut. Look out for spots on leaves, twig dieback, and bronzed or yellow leaves. The most common diseases in macadamia trees are macadamia root rot (Kretzschmaria clavis), trunk canker (Phytophthora cinnamomi), and macadamia quick decline (MQD). The first two can be caused by prolonged drought and poor drainage, while the third is typically caused by stresses such as low pH and nutritional problems. Prune your trees in the spring and remove diseased and dying branches from their canopy. Remove remaining nuts on the trees after pruning. Apply mulch after harvesting your nuts, and avoid piling it against the tree's trunkthis can cause disease. While these diseases don't always affect macadamias, throw out any nuts that show signs of rot or damage and prune damaged regions of your trees. Ripe macadamia kernels float in fresh watercrack open a sample from your nuts and remove the kernel to test it. Another sign of ripeness is a chocolate brown color inside of the huskif it's white, the nut isn't ripe yet. Finally, ripe nuts are dry on the outside, while unripe nuts are sticky and don't pull away from the husk easily. Macadamia nut ripening varies greatly depending on the location, variety, and season. This goes for single trees, too: some of the nuts might take several months to ripen, while others ripen in much shorter periods of time.
Summary: Collect your macadamia nuts every 2 to 4 four weeks during wet weather. Lay a tarp beneath your tree to catch ripe nuts. Watch out for signs of disease during nut collection. Test your macadamia nuts for their ripeness by placing them in water.

Problem: Article: Flip your shoe over to the sole, and look underneath the front foot plug. This foot plug is a decorative accent that is royal blue in original black NMDs. On real NMDS, there will be some slight dot-pattern embossing on the white diamond under sole beneath this foot plug. On fake NMDs, this embossed detail is often missing. Turn the shoe in profile so you are looking at the outside edge of the exterior sole. On real NMD shoes, you should see two foot plugs: a royal blue foot plug under the ball of the foot with the Adidas name and logo in black, and under the heel, a red foot plug with 8 evenly spaced notches. The colors of these foot plugs may vary if you have real NMD shoes in a color other than original black. The appearance of the logo and notches should remain the same though. Turn the shoe so you're looking at the side with the foot plugs. If you look closely between the two foot plugs, on real NMD shoes there will be 4 vertical lines of pin-sized dots in the white boost material of the soles. Starting at the blue foot plug working backward, there will be 2 vertical lines of 2 dots each then 2 vertical lines of 3 dots each. Fake NMDs are often missing these telltale manufacturing dots. They are a part of the signature boost material in NMD soles.
Summary: Notice embossing on the sole beneath the foot plug. Examine the foot plugs for the appropriate logo and notch spacing. Look for pin-sized dots on the outside edge of the exterior sole.

Problem: Article: Line an 8-inch or 9-inch (20.32 or 22.86 centimeters) square baking pan with wax paper or parchment paper going each direction so that the bottom and all four sides are covered. Leave about 2 inches (5.08 centimeters) of wax paper hanging over the edges. This way, you can use them like handles and pull the finished fudge out. You can also do this using tin foil instead. Stir the ingredients often to help the chips melt evenly. Keep stirring until everything is melted, smooth, and mixed together. There should be no lumps, clumps, streaks, or swirls. If you do not like peanut butter, you can use another type of chip, such as mint chocolate chip, red velvet chocolate chip, etc. The vanilla will help add a more complex flavor to your fudge. The salt will help cut the sweetness as well as bring out the chocolate and peanut butter flavors. Use a spatula to help guide the mixture across the bottom of the pan. Once everything is in the pan, place it into the fridge and wait until it becomes firm. The fudge must be firm before you cut it, or you'll end up with an oozy mess. Once the fudge has hardened up, use the wax paper handles to lift it out of the pan. Peel the wax paper away from the edges. If the fudge is too hard to cut, let it sit on the kitchen counter for 5 minutes. This will allow it to soften a little. Make sure that you are using a sharp knife to do this. If there are any leftovers, cover them up and store them in the fridge. The fudge should last about 1 week.
Summary:
Prepare your baking pan. Heat the condensed milk, chocolate chips, and peanut butter chips in a saucepan over low heat until melted. Remove the saucepan from heat and stir in the vanilla extract and salt. Pour the mixture into the lined pan and refrigerate for at least 2 hours. Remove the fudge from the pan. Cut the fudge into 1-inch (2.54 centimeters) pieces. Serve the fudge on a plate.