This softens the noodles to prepare them for cooking. If you're using fresh, rather than dried, noodles, you can skip the soaking step. The boiling time will vary according to the style of the rice noodle. They cook very quickly, and are ready when they're just soft. Rice stick-style noodles should boil for about 5 minutes. Vermicelli-style rice noodles will need to boil for only about 2 minutes. Pour them into a colander to drain the hot water. Use the noodles in salad or soup. Deep fried rice vermicelli is also a popular dish. These noodles can be shaped into a bird's nest presentation when freshly removed from hot oil.
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One-sentence summary -- Soak dried rice noodles in cold water for 30 minutes. Drain the noodles. Bring a pot of water to boil. Add the noodles to the boiling water. Drain the noodles. Serve the noodles.

Physical files containing sensitive information can be held within a safe deposit box at a bank, within a personal safe, or in a lockable filing cabinet. Some documents need to be kept long term; others can be destroyed within a set time frame. Never throw away tax-records. These should be filed and stored in the event of an audit. Often electronic and online tax services like Quickbooks or TaxACT will maintain your tax records for a yearly fee. Keep all records pertaining to home ownership. In the event of a divorce, property dispute, or bankruptcy, maintain all records pertaining to mortgages and home ownership. Maintain records of retirement income. This is to prevent over payment to the IRS and keeps track of all contributions. Maintain charity giving records and investment statements for 3 years. Destroy ATM receipts, banking statements, deposit slips, and credit card receipts. After you've checked each receipt against your electronic banking register and credit card statement, destroy these records. A shredder is the safest way to get rid of sensitive documents, unnecessary receipts, duplicate records, expired credit cards. There are several types available; however, cross-cut shredders provide the greatest amount of security.
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One-sentence summary -- Store securely. Keep only what is needed. Get a shredder.

You don't want to clog up the blender by filling it completely with rice. Smaller amounts will let the blade work more efficiently and grind the rice better. A good rule of thumb to follow is that 1 cup (240ml) of rice yields about 112 cups (350ml) of rice flour. You can use either white or brown rice, as long as it's raw and uncooked. Turn the blender on the highest setting to get the best results. The flour should be smooth and there shouldn't be any large chunks. Grinding rice is hard on your blender's blades. If you plan on making a lot of flour, invest in a higher quality blender that's more durable. The finer the flour, the better it will work in baking and other recipes. Any air that leaks into a container that's not properly sealed can cause the flour to spoil faster. Either a plastic or glass container or jar will work. If you use a resealable bag, squeeze out any excess air before you seal the bag. While flour can keep for a very long time, it tends to get musty or stale after 1 year. Throw it away if you see mold or notice a foul scent. To keep track of when the flour needs to be thrown out, use a permanent marker or a sticker label to note the date you should throw it out by. This will be 1 year from the day you made it. If you have different types of flour in your pantry, you may also want to write "rice flour" on the label. Keeping the flour in the refrigerator or the freezer will help the flour last longer.
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One-sentence summary -- Place 1 to 2 cups (240 to 470ml) of rice in your blender at a time. Cover the blender and grind the rice until it's a fine powder consistency. Transfer the flour to an airtight container and place the lid tightly on it. Store the flour in the pantry for up to 1 year until you're ready to use it.

Use a slotted spoon to lift the calamari rings out of the buttermilk. Let the excess buttermilk drip back into the bowl. Put the rings into the bowl with the flour mixture and toss them until they're coated. Use the mesh strainer to scoop the fried calamari onto a wire rack over a rimmed baking sheet. Once the oil temperature reaches 360F (182C), add another batch of rings and fry them. Although you could put the fried calamari on a paper towel-lined plate, the paper towel traps steam which will make the calamari soggy.
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One-sentence summary --
Toss the rings in the dry mixture. Transfer the fried calamari to a wire rack and fry another batch.