Problem: Article: The Bengal breed's most distinctive physical feature is their beautiful spotted coat, though sometimes their coats will be marbled. These cats have inherited these spots from their leopard ancestors. All Bengals will, without exception, have a spotted coat. Bengal cats usually have a shine or shimmer to their coat that is most visible in direct sunlight. Breeders often call this the "glitter" effect. All Bengals have spotted coats, but they can come in a variety of colors. The most common color pattern is a brown or golden background color. But these cats can also come in cinnamon-sorrel colors, gray-beige, charcoal, silver, or blue color patterns. Sometimes the spots link together to resemble more of a striped patterns, but these are still considered Bengal cats. This is often called a marbled pattern variation. Bengal cats also have a striped black-tipped tail. Bengal cats are usually quite large and lean. They have an athletic build and very rarely develop the saggy belly that many other cat breeds get when they gain a little extra weight. Bengal cats typically weigh between 8lb (3.6kg) and 15lb (6.8kg) once they reach their adult weight.
Summary: Check for a spotted coat. Look for the right color pattern. Notice the large, athletic build.

Problem: Article: Heat the sugar until it's melted and golden -- take care not to burn it. Tilt the pan to coat the bottom of the cup. Let the melted sugar stand in the cups for 10 minutes. Beat 6 eggs, 3 cups of milk, and 3/4 cup of sugar together until the ingredients are combined but not foamy. Pour boiling water up to 1 inch (2.5cm) in the pans. Bake them until a knife or toothpick inserted near the center comes out clean. Remove the custard cups from the pans and cool them on wire racks. Enjoy this caramel custard while it's nice and warm or chill it for a few hours before you eat it.
Summary: Preheat your oven to 350F (176C). Cook and stir 3/4 cup of sugar over low heat in a medium saucepan. Pour the melted sugar into 6-oz. custard cups. Beat the eggs, milk, vanilla extract, and the remaining sugar together in a large bowl. Pour the mixture over the caramelized sugar. Place the cups in two 8-in square baking pans. Bake the cups for 40-45 minutes. Serve. Finished.

Problem: Article: Don't wait until you have mastered the technique in practice settings to apply it to your instrument. The only way to get better at it is to do it, so add the rest of your instrument as soon as you can make a sound using just your mouthpiece. Do not start with complicated music, or with songs at all. Instead, start by holding single notes, then move on to easy, repetitive exercises. This will let you continue to perfect your technique. Some registers will make this easier than others. You may find it easier to start with exercises that hit the higher part of your instrument's range. Circular breathing can be mentally and physically tiring at first, so you might find it hard to keep it up for long. However, this doesn't mean that you should only practice once in a while. Instead, try three daily sessions of a few minutes each while you are learning the technique.
Summary: Try it as soon as possible. Work your way up. Practice a little bit each day.

Problem: Article: Don't step to the beat like you would for other kinds of dancing, since it won't look very robotic. Instead, keep your feet on the ground, and focus on moving your arms, torso, and head while you dance.
Summary:
Keep your feet planted on the floor as much as possible.