Q: Don't just stop at a problem you don't understand and immediately go out and ask for help. Instead, skip it and move on. You may discover the answer further into the homework. If not, you don't want to burden someone with too many questions. Stick to the items you truly can't work out yourself. Schedule enough time to get all of your assignments done early. Sticking to your schedule will help you avoid a lot of needless stress. Reaching out to another student in class can be a great way to get a little extra help. Make sure you contact them with specific questions. Offer to be a resource to them as well should they need help in the future. Don't be a burden. Only reach out after you've truly exhausted all other options. Getting together with other students to get homework done can be a great motivator. Find like minded students who are eager to work hard. Try to meet regularly once or twice a week. With or without a group, you should ask students for their phone numbers and keep a lists by class. This way if you are in a jam and do not know what the homework was, or when a test is, you can ask another student for help. It sure beats studying for a test that was postponed and it sure beats working on a homework that the Teacher already did for everyone in class. If you are having trouble in a particular class, seeking the help of a professional tutor could be helpful. A tutor will be able to give you the one on one attention you need to stay focused on your homework and help you answer any questions you may have along the way. Many times the school, college or university will provide free tutoring on campus after school hours. They may have habits or ideas that will also work for you. Completing homework assignments and studying for exams are both learned skills. It's possible that your friends and classmates have skills to share with you. Start with friends or classmates that are working on the same assignments you are. Not everything that works for your friends will work for you. Consider what they have to say and try out things that might be helpful!
A: Make sure you've done all you can. Don't fall behind on your homework. Get the email address or phone number of a few classmates. Form a study group. Get a tutor. Ask your friends or classmates how they work efficiently.

Article: Make sure you are using the latest and greatest version of your operating system by checking for system updates. Updating operating system software may cause older applications to break. Frustrating! However, finding fixes for such issues is great for improving your troubleshooting skills! Ask yourself some questions: What frustrates me about my computer? What can I not do with my computer that others can do with theirs? Once you have some answers, you should be able to determine what kind of hardware or software would improve your experience. Even if you decide not to do any upgrades, you'll still learn a lot about the different possible configurations for your computer.
Question: What is a summary of what this article is about?
Run system updates. Think about what you might be able to add to your computer to make it better. Browse forums for your specific type of computer to see what sorts of upgrades others are doing.

Q: Once the pig has been secured to the spit, lift and place it on the supports to rest it over the pit. The pig should be centered and suspended roughly 1-2 feet (.30-.60m) above the coals. Any closer and the heat may cause the skin to scorch. Make sure the spit doesn't slide or move around after it's been mounted. Make sure you have help getting the pig positioned over the coals. They can be heavy! Let the pig cook at a moderate distance from the coals. One helpful guideline to keep in mind is that the pig should cook one hour for every ten pounds of its weight; for a pig of average size, 75-100 pounds (34-45kg), this means 4-6 hours on each side. Sit back and enjoy a cold beverage in the meantime! At the halfway point, turn the pig over to begin cooking the opposite side. Remember to keep the pit hot by adding more wood provisionally, and rake and reposition the coals if any one part of the pig is cooking faster than another. "Slow and low" is what experts recommend when roasting a whole pig. It's time consuming and demands constant attention, but makes a great centerpiece for a day of cooking and socializing. Brush on a coating of barbecue sauce, or use a turkey baster to drench the pig in a savory marinade as it cooks. This will ratchet up the flavor and keep the skin crisp and juicy. When the pig is nearing completion, its skin will begin to brown and bubble, but there's no way to tell if the meat inside is done except to temp it. Use a professional-grade meat thermometer to take an internal temperature reading in different areas of the pig. The soft belly and bacon sections (the fatty tissue on the backside) are best served at around 145F (63C), while tougher, more sinewy parts like the shoulder and haunches will need to be at least 160-165F (74C) before they're safe to eat. You will need to take a temperature reading several times throughout the cooking process. Do not serve the pig if any part of the meat is below 145F (63C). If an area is particularly slow getting done, reposition the coals underneath that area to increase the heat. After 10-12 hours the pig is now a crispy brown and the internal temperature is rightit's time to eat! Take the pig off the coals, remove the spit and tell everybody to dig in. You can either carve the roast up into sections, dice it all together like pulled-pork barbecue or have everyone tear off their favorite sections by hand. When cooked right, the meat should be tender enough to pull apart. Slather the roast pork in your favorite sauce, serve it with a few sumptuous sides and enjoy! The meat should be juicy when fully cooked, but not bloody or red. If it isn't quite done enough when you cut into it, it may need a few more minutes. Pair a roasted pig with other backyard cookout favorites like grilled veggies and baked beans, or go for the more island-inspired flavors of wild rice, fried plantains and pineapple.
A:
Hoist the pig onto the supports on either side of the pit. Allow the pig to cook for several hours on both sides. Take the pig's temperature in multiple spots. Carve and serve the roast.