In most cases, people don't just hand each other business cards--they trade them. Facilitate a business card swap by keeping your own cards with you in professional settings like meetings and trade shows, but also in your everyday life. You never know when you're going to meet a new contact. If you're having trouble keeping your cards neat, try designating a special pocket or folder for them. A rubber band also works, in a pinch. Never just hand over your card without asking--this can be seen as pushy. Instead, say something like "I'd really like to talk to you more about what you do. Would you like to exchange cards?" Examining the business card for a second or two is a good way to make note of important information about a new contact. If you struggle with remembering names, use cards as a tool to connect names to faces. The person's title is usually printed on a business card, too. This is another clue about who they are and what they do. If you carry a notebook or bag with you to meetings, designate a place in it for the business cards of new contacts. Or, use the second pocket on your own business card carrier to collect cards you receive. Don't stick cards in your notes, or stuff them in a pocket. They might easily go missing, or even go through the wash. If you're traveling and expect to receive a lot of business cards, you can stash them in a Ziploc bag in your hotel or briefcase to keep them neat and dry. Make sure the place you put new business cards is not the place you keep your own cards. You don't want to mix them up. Wherever you put the cards right now is not a permanent place--remember that you'll be removing and organizing them later. Whenever you get a new business card, write down the name of the place where you met within a few days of meeting. This way, you won't forget. Also, jot a brief note about what you talked about. Then when you contact the person later, you can remind them of the details of your conversation. If the card is glossy and you can't write on it with a normal pen, try sticking a post-it to the card instead.
++++++++++
One-sentence summary -- Have your own cards handy. Read the card when you receive it. Have a place to put new business cards. Handwrite notes.

If you'd rather cook the oxtails on the "Low" setting, cook them for 9 to 10 hours. Cook the oxtails until they're completely soft when you poke them with a fork. You can serve the oxtails with crusty bread, rice, or mashed potatoes. Store the leftover oxtails in an airtight container for up to 4 days.
++++++++++
One-sentence summary -- Put the lid on and cook the oxtails on "High" for 8 hours.

Animal proteins are the most common and well-known sources of protein. When choosing meats, opt for high-quality sources that are grass-fed and free of antibiotics and growth hormones. This information is typically displayed on the packaging. White-meat poultry (31 grams of protein in three ounces) is a lean protein, which is especially healthy without the skin (which is high in saturated fat). Pork Tenderloin (3 grams of protein in three ounces) is not as lean as chicken, but it is becoming leanernow generally 31% leaner than it was 20 years ago. Lean beef (22 grams of protein in three ounces) is a great source of nutrients like zinc, iron, and vitamin B12, and is also low in saturated fat, possessing only one more gram than skinless chicken. Seafood is typically high in protein but low in fat. Most fish and shellfish are a great source of protein, as well as all of the essential amino acids our bodies require. Shrimp (20 grams of protein in three ounces) are low in calories and contain key nutrients like vitamin B12 and antioxidants. Scallops (17 grams of protein in three ounces) are low fat and a good source of important vitamins and minerals. Filets of fish vary in protein content, but typically contain about one-third of the recommended daily amount in three ounces. Salmon, mahi-mahi, and especially tuna are popular choices as salad toppings, but any fish you like will do. Eggs carry most of their protein in the egg white. The whites of an egg contain approximately 4 grams of protein while the yolks contain around 2.7 grams. Most commonly, an egg is hardboiled and then diced or cut into wedges when adding it to a salad. If you feel like mixing it up, try topping your salad with a poached egg, a method used to make Salad Lyonnaise. The poached egg acts as a dressing-like sauce.
++++++++++
One-sentence summary -- Add lean meats. Try some seafood. Top your salad with an egg.

Wait for the oven to preheat, about 15 minutes. Cover the bottom of a large baking sheet with aluminum foil or parchment paper, and place a wire cooling rack on top. The foil or parchment paper will catch any mess, which will make cleaning up much easier. If you don't have a wire rack, just cover the baking sheet in parchment paper. A rack will make your bacon crispier, but you can still make candied bacon without one. Add the sugar, rice vinegar, and maple syrup in a large bowl. Stir until all ingredients are fully mixed. Take the bacon and place it on top of the wire rack. Space each slice out evenly, making sure that none of them are overlapping. If you don't have a wire rack, just place the bacon on the baking sheet. Don't add the glaze just yet: first you will partially cook the bacon.
++++++++++
One-sentence summary --
Preheat the oven to 350 (176.6 Celsius) degrees. Prepare the baking sheet. Mix the glaze ingredients. Place the bacon on the wire rack and put the tray in the oven.