Q: When you want to make a living as a musician, you must reach as many people as possible an promote yourself all the time, because the more fans you have, the more people there are to buy your music. These days, one of the best ways to reach new fans is through social media and having friends, family, and fans share your music with others. Along with having accounts with all the popular social media sites (Facebook, Twitter, YouTube, and Myspace, to name a few), you should also update them regularly and share your songs, performances, and videos there. While social media and digital marketing are important, you still have to get out there and perform all the time. Think outside the box when you're looking for gigs, and try to book yourself at events like weddings, parties, and charity events, along with the traditional concerts, shows, and club performances. By performing in front of live audiences, you will build a stronger fan following, develop a solid local market, and each show will bring more exposure and new fans. This is a more traditional way of getting your music out there, and it is still important for artists to get airplay. When you send your demo, be sure to address a specific DJ, and try to target a person that tends to play music in your genre. Today, however, musicians aren't limited to local radio stations, so also send a few of your tracks to: College and university stations Web radio stations Satellite radio stations Music bloggers Agents are great because it's their job to help make you more popular and get you paying gigs. Not only that, but if you're looking to get signed, agents are a huge asset because they have connections within the industry. An agent's job is to negotiate for you, find and book performances, and arrange show details, among other tasks. Many of the larger labels don't accept unsolicited demos, so an agent can get your foot in the door. This is only necessary if you want to sign a record deal with an actual label, which isn't strictly necessary these days. But a record label will help take care of promoting your music and selling records, which will take some of the pressure off you. If you do want to get signed with an existing label, send copies of your best work to producers and executives at the labels you want to work with. Don't forget about digital record labels and netlabels such as 8Bitpeoples and Monstercat.
A: Promote your music through social media. Perform at every opportunity. Send your music to radio stations. Get an agent. Send your music to a few record labels.

Q: Measure 2 cups (200 g) of rye flour into a mixing bowl. Add 1 2/3 cups (200 g) of bread flour along with 2 1/4 teaspoons (7 g) of instant yeast and teaspoon of fine salt. Stir the dry ingredients until they're well mixed. If you don't have bread flour, you can use whole wheat flour. Pour 1 cup plus 2 teaspoons (250 ml) of warm water into a small mixing bowl or jug and add 1 tablespoon of honey. Stir the mixture until the honey dissolves in the water and pour it into the bowl of dry ingredients. Use your spoon to stir the ingredients together. You should see a shaggy dough form. If the dough seems too dry to form a rough dough, you can add a few teaspoons of water at a time and stir it in. Rye flour absorbs a lot of water, so it may need a little more. Sprinkle a little extra rye flour on your work surface and scoop the shaggy dough onto it. Use the palms of your hands to knead the dough for about 10 minutes. The dough should become smoother (although not as elastic as dough made with white wheat flour). There are many ways to knead dough. For a basic way to knead dough, use one palm to spread the dough away from you. Fold the dough back to the center and turn it about 45 degrees. Use your palm to push the dough away again. Continue pushing, folding, and turning. Get out a large bowl and spread a little vegetable oil or cooking spray in it. Set the dough into the bowl and cover it with plastic wrap. Put the bowl in a warm spot and let it rest for one to two hours. The dough should double in volume. If you use a clear bowl for proving the dough, you can easily see when the dough has doubled in size. Once the dough has doubled, sprinkle a little more flour onto the work surface and scoop the dough onto it. Use your fist to punch the dough down, so any air trapped in the dough is knocked out. If you'd like to add caraway seeds to the dough, you can knead 1 teaspoon of the seeds into the dough. Get out a 9 x 5-inch (23 x 13-cm or 900 g) loaf pan. Sprinkle the pan with some rye flour and set it next to your work surface. Use the palms of your hands to shape the dough into an oval loaf. Set the loaf into the loaf tin. Spray some plastic wrap with cooking spray and cover the loaf pan with it. Put the pan in a warm place to prove one more time. Let the dough rest for one to one and a half hours more. The dough should double in volume again. The rye bread dough will develop flavor as the dough rests. Turn the oven on to 425 degrees F (220 degrees C) once the dough has almost finished proving. Try to preheat the oven during the last 30 minutes of the proving time. If you wait until the dough has finished proving before you turn the oven on, your dough may over prove and collapse when it bakes. Once the dough has finished proving, take the plastic wrap off. Sprinkle the top of the loaf with more rye flour. Use a sharp, serrated knife to make a few shallow slashes across the top of the loaf. Slashing the bread will give the air a place to escape as it bakes. If you don't slash the bread, the bread may tear unpredictably as it bakes. Put the loaf of bread in the preheated oven. Bake the light rye bread for 30 minutes. The top should turn a dark brown. Remove the pan from the oven and tip it out of the pan. Let the bread cool for at least 20 minutes before you cut it. You can tap the bottom of the bread to test for doneness. If the bread sounds hollow, it's finished cooking.
A: Combine the flours, instant yeast, and salt. Pour the honey and water into the bowl. Knead the dough. Prove the light rye dough. Punch the dough and add the optional caraway seeds. Shape the dough and put it in a pan. Prove the dough again. Preheat the oven. Sprinkle the dough with flour and slash the loaf. Bake the light rye bread.

Q: Make a cut down the center of the tomato. Try to keep the two halves roughly the same size. Make a series of three to four length-wise cuts across each half of your tomato. This should cut your tomato into quarters. Each quarter should be roughly the same size. Place each quarter on a table or cutting board with the skin side facing downward. Slice a knife across the tomato to cut out the white, fleshy portion of the tomato. The seeds are attached to this portion, so they will be sliced out as well. Sometimes, seeds linger on the tomato after you cut out of the fleshy portion. If any seeds did not come out, remove them with your fingertips. Roma tomatoes are very small and delicate. They tend to have less seeds and the seeds can be difficult to remove without damaging the tomatoes. It's usually okay to leave the seeds of Roma tomatoes intact.
A:
Cut your tomatoes in half. Cut the halves into quarters. Slice out the seeds. Avoid dicing Roma tomatoes. Finished.