INPUT ARTICLE: Article: Keep your cheek color light. Consider a pink blush if you have fair skin. Choose a peach blush if your skin is medium tone. Try a plum shade if you have darker toned skin. Apply dark, shimmering metallic shades to make your eyes stand out. Avoid light silvers or grays, even if you opted for all-silver accessories. If you want to keep the all-silver look, opt for medium to darker shades of gray. Go with either dark bronzes or coal grays if you accessorized with silver and gold accessories. Try adding some variety into your look with a color eye shadow. Stick with blue tones. Think dark blues, eggplant violets, and deep turquoises. You may add liquid glitter liner over the black liner to give your eyes a bit more sparkle. Instead, use violet-red colors like mauve or pink tones.

SUMMARY: Apply a foundation that matches your natural skin tone. Layer on a bronze-tinted blush, but don't overdo it. Don't hold back on your eyeshadow color. Apply black eyeliner to your eyes. Finish your eyes with black mascara, if desired. Stay away from bright red lipsticks.

INPUT ARTICLE: Article: Do this about 20 to 30 minutes before you're ready to put the dressing in the oven, as that's how long it usually takes the oven to heat up. Make sure the oven is on the bake setting. If you want the oven to heat up faster, turn it to broil first. Then switch it back to the bake setting when you're ready to cook. Add the 6 cups (300 g) of crumbled cornbread and 5 slices of cubed, stale white bread into the bowl. Gently fold the 2 types of bread together. You can make your own cornbread or buy it premade from the grocery store. Wait until the cornbread is completely cooled before you crumble it if you made it yourself. If you don't have stale bread, you can make it in the oven. Place the butter in the bottom of the pan and heat it so that the butter melts completely. Then add the 1 chopped onion and 1 cup (225 g) of diced celery, cooking the vegetables until they're soft. This should take about 6 to 8 minutes. The butter will melt faster if you cut it into thin slices before placing it in the skillet. Stir the vegetables with a spatula while they cook so they don't burn on the bottom of the pan. You can also add salt and pepper to the vegetables to taste. Use a whisk to beat the melted butter with 4 cups (950ml) of chicken broth and 5 eggs in a separate mixing bowl. Blend the ingredients together thoroughly. You can melt the butter in the microwave or on the stove in a skillet. If you don't have chicken broth, you can substitute turkey broth. Place the cooked celery and onion along with the liquid mixture into the bread bowl. Toss everything together until the ingredients are completely combined. If you want extra flavor, you can toss in chopped sage or parsley. Apply a thin coat of butter, shortening, or non-stick spray to the bottom of your pan. Then spread out the dressing so it fills the entire pan in an even layer. If you're using a non-stick pan, you don't need to grease it beforehand. To make cleanup easier, you can line the bottom of the pan with aluminum foil before putting the dressing in. If you do this, you also don't need to grease the pan. To help the dressing cook evenly, place the pan on the middle rack of the oven, where the hot air can circulate around the entire dish. After 45 minutes, the dressing should be golden brown and slightly crisp on the top. Take it out of the oven. If you aren't using the cornbread dressing for the turducken right away, transfer it to an airtight container and keep it in the refrigerator for up to 3 to 4 days.

SUMMARY: Preheat the oven to 350F (177C). Toss the cornbread and cubed white bread in a mixing bowl. Saute the onion and celery with 4 tbsp (56.8 g) of butter in a skillet. Melt 6 tablespoons (85.2 g) of butter and mix it with the broth and eggs. Add the veggies and the butter mixture into the bowl with the bread. Place the dressing in a greased 9in 13in (23cm 33cm) pan. Set the pan in the oven and bake it for 45 minutes before removing it.

INPUT ARTICLE: Article: Just as you pay rent, utilities, etc. on the same date each month, you should calculate your food cost based on a regular time period. You should analyze your inventory at the same time every week perhaps every Sunday, either before or after the kitchen opens. Always take inventory outside of business hours, so no food is being delivered or being cooked. " On the day that begins your "fiscal week" Sunday, in our case do a thorough inspection of all the food products in your kitchen. It's important that you're as accurate as possible, so look at your receipts to see how much you paid for each food item. For example, you may have paid $48 for 35 lbs. of frying oil, of which 5 lbs. are left at the beginning of the fiscal week. Calculate exactly how much that 5 lbs. of oil is worth at the opening of your inventory period: ($48 35 lbs.) = (X 5 lbs.) When you solve for X, you see that you have about $6.86 worth of frying oil at the beginning of the fiscal week. Repeat this calculation procedure for every food item you have. Add up all the sums to determine your opening inventory the dollar amount for the food in your kitchen at the beginning of the fiscal week. Throughout the week, you will order more food supplies as necessary, based on what's selling best on your menu. Keep all purchase receipts neatly organized in your office so you know exactly how much you spent on food purchases during the day. Repeat the process outlined in Step 2. This will give you a number that serves two functions: it is the opening inventory for the next week and the "ending inventory" for the current week. You now know how much food you started the week with, how much you bought, and how much you ended with. At the end of each shift, the restaurant manager should calculate total sales. Look at your sales reports for each day of the week and add them up to calculate your weekly food sales. In Part 1 of this article, you calculated your maximum allowable food cost as a percentage of your total budget. Now, you need to calculate what percentage of your budget is actually being spent on food. When you compare those two percentages to each other, you can see whether you're spending too much money on food to keep your business afloat. To calculate actual food cost, complete the following equation: Food Cost% = (Beginning Inventory + Purchases Ending Inventory) Food Sales. For our example, let's say Beginning Inventory = $10,000; Purchases = $2,000; Ending Inventory = $10,500; Food Sales = $5,000 (10,000 + 2,000 10,500) 5,000 = 0.30 = 30% In the example, there is a maximum allowable food cast of 25%, and an actual food cost of 30%. This indicates that the person is spending too much money on food cost to reach a target profit of 5%. Adjust your purchasing every week to keep your inventory in check. You want to bring down your actual food cost to a percentage at or below your maximum allowable food cost. Keep in mind that this calculation can go wrong if you counted items incorrectly during inventory, counted and input units differently than the inventory pricing (such as by counting 10 cans of tomatoes, but being charged by the case for that item), are missing the invoice for a product you counted in the inventory, or having an invoice processed for a product that you do not have (such as a returned item).

SUMMARY:
Choose a date that will begin each weekly assessment period for you. Determine your "opening inventory. Track your purchases. Take inventory again at the beginning of your next fiscal week. Find out how much you made in food sales during the week. Calculate your actual food cost for the week. Compare your maximum allowable and actual food costs.