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You'll find this in the upper-left corner of the page, just right of the Colors tab. It's on the left side of the page. This will prompt a copy of your theme to download onto your computer in a compressed folder. If you don't want to save your theme, skip this step. It's a green button at the top of the page. You may have to click "Continue" in the bottom-left corner of teh Chrome browser if prompted. This prompt will appear at the top of the Chrome window. Doing so installs your theme. Click the "New Tab" button to the right of the current tab, or press Ctrl+T ( Command+T on a Mac). This will allow you to see your new theme in all of its splendor. The "New Tab" page will allow you to see all aspects of your theme, including your selected images and colors. If you don't like your theme, you can revert it to the Chrome default theme by clicking in the top-right corner of Chrome, clicking Settings, and clicking RESET TO DEFAULT to the right of the "Themes" heading, which is near the top of the page.

summary: Click the Pack tab. Click Pack and Download Zip File. Click Pack and Install. Click Add theme when prompted. Open a new tab. Review your theme.

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Duck breast with lots of fat in it can cause flare-ups while grilling, which can be dangerous. By scoring the skin and cooking the duck breast in a pan for a few minutes, you allow the fat to be released in a safer environment. Most store-bought duck breast will have fat. Take a clean knife and create shallow cuts in the skin of the duck breast about 0.25 inches (0.64cm) apart from one another. Turn the duck breast 90 degrees and create more cuts so that you've created a crisscross pattern. Only cut the skin, not the actual meatcuts should just be on the top layer. Since the fat is under the skin, scoring the skin helps the fat be released. Pat down the duck breast with a clean paper towel to remove any excess moisture. Season both sides of the duck breast evenly using your choice of seasoning. Salt and pepper are commonly used to season duck breast, or you can use a store-bought special seasoning. You don't need to be fully cooking the duck breast yetjust heating it up enough for the fat to drain out. Turn on the stove before placing the duck breast in the pan. The pan should be at roughly 325F (163C). You want the scored side of the duck breast to be the one being seared. Use a nonstick pan to keep the duck breast from sticking. Cook the duck breast for 10 minutes.

summary: Sear the duck breast in a pan first if it has fat. Score the skin of the duck breast to help remove the fat. Season your duck breast, if desired. Set the stove to medium-low heat. Place the duck breast skin-side down in a nonstick pan.

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Before you can soften the shank, the reinforced sole of the pointe shoe, you'll need to figure out where your natural arch breaks. The break is where the heel becomes the arch. Bend your foot to see where your arch naturally breaks. You can mark the point on both your foot and the shoe with a marker. Avoid arbitrarily bending the shank of your pointe shoe, since this may not correspond to the natural break in your arch. After you've identified your natural break and marked it in your shoe, pry up the shank and bend it back and forth gently at the marked position. This will make the shank more pliable when you rise up on pointe. Remove the small nail that fastens the shank to your shoe. Put on the shoe and extend your foot from flat to demi pointe to begin molding the break. This will help you know the exact shape of your foot in your shoe. Remove the shoe and gently mold the area of the shank where your natural arch breaks. Work the area with your hands, following your mark and the shape your foot has made. Molding the shoe where your arch naturally breaks will make rising in your shoes more comfortable and increase the life of your shoes. You don't need to add heat to help with shaping the shank. Since you previously wore your shoe to begin molding the break, the heat from your foot will have been enough. There's no designated left or right ballet shoe- your own feet will determine this as they break in the shoe. Label each shoe to make sure you're consistently putting on your shoes until they are broken in enough to identify by sight.
summary: Identify the natural break in your arch. Bend the shank at the natural break in your arch. Wear the shoe to mold the break. Mold the shoe with your hands.