One of the most important ways to learn to become respectful of other cultures is to spend some time reflecting on your own beliefs and biases. Each of us has what is known as a "filter". The filter impacts how we see other cultures. Your filter describes the way you view the world. Many different factors can affect your filter. Some factors that affect your view, or filter, are ethnic background, religion, and age. Your filter is also affected by your income level and your education level. Spend some time reflecting on your filter. Ask yourself questions such as, "How does my income affect the way I look at others?" or "Do I have any biases because of my religion?" Becoming more self-aware can help you realize new things about your own culture. This, in turn, can open your eyes to appreciating cultural differences. In order to respect other cultures, it is important to understand something about them. You can expand your knowledge by doing some research. Start by reading about the culture you are interested in. For example, if you are interested in Japanese culture, look for a book on the history of Japan. Background knowledge of the history can help you comprehend the culture. You can also try fiction. Reading a fictional account of a new culture can give you a more clear understanding of what life is like in that culture. Try reading Chinua Achebe's "Things Fall Apart" for an interesting story about life in Nigeria. Or consider reading Elizabeth Gilbert's "Eat, Pray, Love" to learn about Italy, India, and Indonesia. Ask your local librarian for guidance. Ask for recommendations for both fiction and non-fiction works. Religion is an important part of many cultures. Learning more about a different religion can help you understand cultures other than your own. Take some steps to learn more about religion. Attend a different type of worship. If you are Catholic, you might have only experienced a traditional Catholic mass. Visit a different type of worship service. For example, visit a Jewish synagogue or go to a mosque. Make sure to inquire as to whether visitors are allowed at services. Also take care to ask about any guidelines for dress or behavior. Do your research. Read books and newspaper articles about different religions. For example, you could read about what it means to be a Buddhist. Furthering your education is a great way to learn to respect other cultures. You could take a traditional course at your local community college. For example, you could take a course on Russian literature. Colleges also offer classes in topics such as the history and religions of other cultures. Many of these types of classes are even available online, and some are free. Ask a friend to take a class with you. The two of you could have fun learning to speak beginning Spanish. Make an effort to have a conversation with someone from another culture. Meeting someone new, or having an in-depth talk with someone you know, will help you gain a more personal understanding of another culture.This can help deepen your respect. Try to place yourself in situations where your will be around people from many cultures. If you are in college, your campus might sponsor multi-cultural awareness events. Make it a point to attend. Make an effort to make new friends. Join a new sports team or spend time in a diverse neighborhood. Take time to talk to people. Listening to their stories and experiences is a great way to connect with a new culture.

Summary: Practice self-awareness. Read a book. Study religion. Take a class. Talk to a new person.

It's normal to have bleeding and discomfort after you give birth. However, serious pain and bleeding may be a sign that something is wrong. Try not to worry because you're likely okay, but call your doctor to find out if you need treatment. If you have a fever or abdominal tenderness, you may have an infection or could need medical treatment. Bleeding is considered excessive if you're soaking through more than 1 pad in an hour.

Summary: Talk to your doctor if you have excessive pain or bleeding after delivery.

You want the water to almost taste like an ocean. Roughly 2 tablespoons of salt for 6 quarts of water should cover it nicely. If you want the most authentically Italian dish, use the guanciale, found at specialty shops, butchers, or online. You can even make your own! If guanciale is unavailable, however, pancetta and bacon make excellent substitutes. Use a sharp knife to cut it into little squares that cook quickly and are easy to eat. Crack the eggs in and add you grated cheese. A blend of Pecorino and Parmesan is the classic mixture, but asiago, romano, or any combination of them will work as well. Add a pinch of salt and a generous helping of ground black pepper, then whisk it all together into a smooth, consistent liquid. Set aside. Don't worry if you do this early -- the eggs will mix in better if they're allowed to warm to room temperature. The best pancetta is a quick-moving cooking process. Preparing the eggs and meat, instead of trying to do it all on the fly, will lead to a better dish. Spaghetti is the classic choice, but you can use whatever you have in the house if you'd like. You want the pasta to cook until it is just about al dente -- it should be just a touch firmer than you'd normally cook it. Make sure to stir it every 2-3 minutes. Note that you need to keep working as the pasta cooks -- this dish is all about timing and using your heat wisely. This should take 8-10 minutes. One of the biggest tricks of carbonara is heating the eggs enough to cook, but not enough that they scramble or turn solid. By "cooking" the eggs later in this hot bowl, instead of over direct heat, you can accomplish this with relative ease. The bowl doesn't need to be boiling hot -- the hottest water out of your tap is likely fine. Once the pasta is in, you need to get started on the "sauce." Once the oil has just started to let off a little smoke, you're ready to move on. It should just be starting to darken and crisp up, but shouldn't quite be finished cooking yet. Before you drain the pasta, be sure to scoop up a little extra for later. Hot, starchy water from cooking helps your sauce bind to the pasta instead of forming a puddle in your bowl, and it is the best way to keep the dish hot without overcooking the eggs. This allows the pork fat to coat the pasta strands richly, helping create your egg sauce later on. It only needs a minute or two over the heat. If you're cooking for company and you aren't quite ready to serve yet, you can cut the heat to both and then reheat in the pan later, adding a splash of the starchy water to keep everything moist. Pour 2-3 tablespoons of the hot water from cooking the pasta into your egg mixture and immediately stir it in. This "tempers" the eggs, warming them slowly so that the next step isn't a heat shock. Move quickly from here on out -- you should be serving the dish in the next 4-5 minutes so that it all stays hot. Keep it moving as you do to ensure that the egg mixture coats the entire dish. If it gets a little sticky or difficult to stir, add a splash of the starchy water to thin it out and keep it mixing. Once you've mixed the egg into the pasta, it's time to eat -- the egg only needs a few seconds to cook if you've kept everything hot. You can garnish it with: Grated cheese Black Pepper Italian parsley Sliced green onions
Summary: Set a large, well-salted pot of water to boil on the stove. Chop up the pancetta, guanciale, or bacon into quarter-inch squares. Whip together the eggs, cheese, salt, and pepper in a small mixing bowl. Boil the spaghetti (or other pasta of your choice) until almost cooked. Fill a large mixing bowl with hot water and set aside. Heat up 1 tablespoon of olive oil over medium heat while the pasta cooks. Add the chopped meat to the pan and cook for 2-3 minutes. Remove and drain the pasta, saving 1/2 cup of the hot, starchy water. Toss the pasta in with the almost-finished meat and cook for an additional minute. Empty the bowl full of hot water and toss in the pasta and meat mixture. Slowly, stirring the whole time, pour the egg/cheese mixture into the pasta. Serve with a light garnish immediately.