Q: You will first need to choose the fabric you wish to hang and display. Traditional Marimekko fabric is often hung as an accent for your home; however, you can hang almost any fabric design you wish to. You will also need to purchase four stretcher bars to make a frame. These vary widely in terms of thickness, color, etc. If you would rather make your own frame, check out this link: How to Make a Picture Frame Go to your local arts and crafts store to find bars which accent your fabric of choice, and which are large or small enough for your particular project. If you want a large picture, get large bars, if you want a small picture, buy smaller ones. Stretcher bars usually come pre-packaged so that you will always get two smaller bars, and two larger bars (two for the sides of your picture, and two for the length of your picture). You will also need to pick up the following items: heavy-duty staple gun, 5/16 inch heavy-duty staples, an iron, a hammer, 2 eye hooks, and some picture frame wire. Slide the notched ends of the stretcher bars into one another, making each corner a 90 degree angle. Make sure that you place a small bar, next to a large one, next to a small one, next to a large one (how a normal picture frame looks). Give each corner a gentle tap with a hammer to make sure each notch is securely in place. You can also use glue if you choose to help secure the notches. Before you slide them into one another, apply a small amount of wood glue to the receiving end of the notch. Then slide in the bar, hold for a few minutes at a 90 degree angle, and lift away. Take your piece of fabric and lay it on a flat surface, such as an ironing board. Do so, so that the design is facing downwards. Set your iron to the low setting, and gently press against the back of your fabric. Work it to the left and the right in order to smooth out the entire piece. Let your fabric rest and cool. Place your already made frame on top of the fabric (on the back of the fabric). Use a ruler to measure 2 inches of fabric on each side of the frame. Use a pair of scissors or a rotary blade to cut the fabric at this 2 inch mark all the way around the frame. If you decide to use a rotary blade, make sure that you use a cutting board so that you don't cut through your table. Start on whichever side you like. Bring up the fabric around the middle of the side, and staple it through to the wood. Make sure that the fabric is pulled tight. Work towards each of the corners, placing staples about an inch apart each. Pull the fabric tight with each staple. Repeat the previous instruction for each of the sides. If you think that the fabric is too loose underneath one of the staples, use a staple remover, and re-staple your fabric. Important: leave the fabric on the corners loose. Do not staple the corner fabric down. It is best to use a pair of scissors for this, rather than a rotary blade. However, do not cut off all of the fabric, just a good inch or so of the excess. Do this for each corner. After you have the fabric cut, lay one side of the fabric down against the frame, and lay the other piece on top of the other. Staple two staples into these two pieces, each staple about 1/4 inch separate from one another. Go around and give a gentle tap with a hammer to any staples you don't think have fully sunk in. Screw in two eye hooks to the top bar you wish to hang the fabric from. Put each eye hook about an inch inward on each side of the bar. Cut a piece of wire, and feed each end through both of the eye hooks. Curl the wire on each end so that the wire is tight. Remember, you do not want the wire to show when you hang it up. If your piece is too long, either curl more on both ends, or cut a new piece of wire. You only want about 1/2 inch of lag. Once you have attached the wire, hang it up on your wall.
A: Select your materials. Assemble your frame. Iron your fabric. Staple your fabric. Cut off the corner fabric. Add wire to your frame.

Q: Many recipes will ask you to make the sauce's foundation and then simmer it for a certain amount of time. This will "reduce" the sauce. Essentially, this means to thicken the sauce's consistency. When you reduce a sauce, the ingredients develop through a period of simmering into a thicker, richer, more flavorful substance. The longer you simmer the sauce, the thicker it will become and the more it will "reduce." The most commonly reduced sauces are tomato sauce, Bechamel sauce, balsamic reduction sauce, red wine reduction sauce and most sauces that begin with meat drippings. White sauces typically aren't reduced.
A: Follow the recipe instructions to start the sauce.

Q: Sometimes a client may be difficult to work with, but in these cases you'll need to remain even more in control of yourself. Losing control of your emotions with a client could ruin your business with that individual, and it could even cost you your job. Do not give an emotional response to anything your client says or does. Be respectful and remember that the client is always right. Remember the importance of being professional, even in the face of abuse. If you're really struggling to control your emotions, try counting to ten or taking a few deep breaths before saying anything. It's generally a good idea to let a client speak freely, but this is more important than ever when the client is being difficult. Your client may be uncooperative because they feel that they're not being heard, so letting your client do most of the talking in tense moments may help defuse the situation. You can communicate a great deal with silence. Let your client talk, and respond when appropriate. Ask follow-up questions to reflect on or clarify anything you're not clear about. For example, you might say, "I think I see what you mean, but I'm a little confused about _____; could you clarify what you meant by that?" When a difficult client doesn't feel heard, that client may become more uncooperative. Engaging in small conversational habits to show engagement and concern can help reassure your client and make the situation less tense. Make eye contact with the client while you're speaking to one another. Use short, small verbal cues to show that you're listening. For example, saying "Mhmm" or "Yes," or even just nodding in agreement, shows that you're engaged. How you say things can be just as important as what's actually being said. When you have a difficult client, it's important to be aware of how you're coming across in your manner of speech. Changing your voice's speed and pitch may help calm an irate client, especially when combined with other conversational techniques. Slow down the speed of your speech and lower the pitch and volume of your voice. Speaking slowly and softly can have a calming effect on upset or anxious clients. Try to make the shift noticeable so that your client will pick up on it subtly. Sometimes agreeing with a difficult client is the best way to placate a bad attitude. Even if you know the client is wrong, it may be best to avoid challenging a difficult client if there's no other way to calm them down. Voice your concerns if the client is about to make a huge mistake, but remember that the decision is ultimately up to the client to make. If you can't placate a client or meet their demands despite your best efforts, it's best just to let them go. Yes, you will lose their business, but in some cases it may not be worth the headache to keep them.
A:
Stay in control of your emotions. Spend more time listening than speaking. Show that you're engaged. Speak with confidence. Fulfill the client's wishes. Fire a client as a last resort.