Write an article based on this "Assemble a moving team. Wear appropriate clothing. Cover up the keyboard. Protect the piano with moving blankets. Clear a path to the exit. Set up ramps."
article: Call up friends, neighbors, and relatives and ask them if they'd be willing to help you move the piano. At minimum, aim for a group of four people in at least average physical shape, who are willing to spend one to two hours helping you with the move. The more helpers the better: Five people in average physical shape will be more effective than three people in above-average shape. Do not ask for help from anyone who has a history of back, leg, hip, or arm injuries. Children should not help with piano moving. Take some time to select an outfit that is comfortable and loose enough to be flexible. For example, pants that are too tight could tear as you squat to lift the piano. Wear athletic shoes or work boots with a treaded sole that grips floors and outdoor surfaces well. And use a pair of work gloves with rubber-treated palms to help you get a better grip on the piano. Don't wear long jewelry, such as necklaces or bracelets, that could get caught in tight spaces while moving. Do without excessively baggy clothing as well, since it too can get caught during the move. To protect the keys from damage during travel, put the lid down over the keyboard and lock it into place. If the lid does not have a lock, secure it with some tape that won't remove the wood's paint or stain, such as masking tape or electrical tape. Have at least two movers shift the piano back from the wall about 6 inches (15.2 centimeters) by pulling out the front legs. Using masking tape or electrical tape, secure moving blankets or other padded fabric to cover all painted and lacquered surfaces of the piano. The blankets will shield the piano from getting dented and scratched on the way to the moving truck and during the drive to your destination. Some upright pianos have cylindrical moving handles attached to the outer frame of the back side. Be careful not to cover these with blankets, since you'll need to access them when it's time to lift the piano. Move aside any furniture or rugs that will get in the way of the piano as you roll it toward the exit door. If the door does not stay open on its own, have a mover or an extra helper hold it for you. Make sure any children are supervised during the move, and are clear of the exit path. If you'll need to carry the piano down any porch steps, you'll need to use a metal stair ramp. These can be rented from moving companies, sometimes from the same company you may be renting a moving van from. Put all ramps, including the moving van's loading ramp, in place before starting the move. To find a stair ramp, look up "Moving Equipment Rental" in a telephone directory or online search.

Write an article based on this "Go for cinched waistlines. Look for curvy fit or stretch denim to flatter the waist. Try solid colors or smaller patterns. Favor thick fabric and use embellishment strategically."
article: Look for tops, skirts, and dresses that nip in at the waist to accentuate your naturally sexy hourglass shape. The cinched or narrower section of a garment should hit at your natural waist, which is the smallest part of your midsection, between your ribcage and belly button. Try peplum or wrap style shirts and dresses, which show off the narrowest part of your midsection while flaring away from the stomach below. A wrap dress makes for an attractive everyday look, while peplums easily create a sexy evening look; both can be dressed up or down. Try skirts, shorts, and pants that are intended to be high-waisted, hitting anywhere from the bellybutton up to the natural waist, which accentuates the waist but also creates some support for the lower abdomen if you want it. Buy pants and jeans that accommodate a larger waist and hip section by looking out for curvy fits, or material with enough stretch to create both comfort and a sexy body-hugging look for the waist, hips, and backside. Make sure that the waist on any pair of pants fits comfortably when standing and sitting. Remember that the waist can stretch with wear, but should fit when just washed as well. Try jeggings or other popular pant styles that feature an elastic waistband for optimal comfort and extra curve-hugging. A wide stretch waistband fits more comfortably than a smaller one that may dig into the waist or lower stomach. Opt for a mid-rise or high-rise fit to slim the lower abdomen for a sleek look. Opt for solid colors in dark or jewel tones for a sleek evening look that flatters your waist and hips. Keep patterns subtle and smaller in scale for a chic and sexy style. In general, lighter colors will visually highlight and darker colors will reduce, so choose color for your top to draw attention to your midsection, or dark neutrals to downplay it. Try patterns with geometric shapes that point downward, like vertical stripes or chevrons, for an elongating effect for the middle of the body. You can still use more horizontal or larger patterns for any areas you want to accentuate. Wear tops made with fabric thick enough that it won't cling to your body where you don't want it to. Make sure ruffles, beading, or other embellishments that can be sexy are placed on areas you want to highlight rather than downplay. Embellishments that add volume to a garment should hit only at areas of your body you want to accentuate or widen. However, features like a belt or ruching can help narrow an area like the waist if you want to define that sexy hourglass shape. If you choose thinner fabric for garments around your midsection, look for items that drape, fold, or gather to avoid uncomfortable or unflattering clinging. Wear a tank top or control undergarment underneath a top that is too thin to provide a smooth base.

Write an article based on this "Master the art of stir-frying. Familiarize yourself with other forms of frying. Steam your meals. Learn about red cooking. Know how to boil and stew. Practice key pre-cooking techniques, as well."
article:
This is the most essential cooking technique you will need to know, so learn it as thoroughly as possible. You will heat a little oil in a wok or similar pan and cook food quickly over high heat. You will usually need to slice the food or shred it into small pieces. Small pieces cook faster and more evenly, which is why they are suitable for this technique. The oil is added to the preheated wok. Fragrant ingredients are cooked after that, followed by the main ingredients. Add the sauce and spices immediately before the meat browns, then remove the meat and cook any vegetables. Even though stir-frying is the cooking technique most commonly associated with Chinese foods, if you want to master Chinese cuisine, you should also learn a few other frying techniques. Quick stir-frying is similar to standard stir-frying, but you use a basic sauce to cook the ingredients instead of an oil. Flash-frying is also similar to stir-frying, but you use even higher heat to cook the food almost instantaneously. Meat is usually coated in eggs and starches to help contain the juices. Deep-frying is done in a heavy pot with a large amount of oil. This oil needs to be kept close to the smoke point throughout the cooking process, and the foods must be dry when submerged in the oil. The foods should also be cooked a little at a time and completely submerged. Paper wrapped deep-frying is similar to standard deep-frying, but small pieces of fish or meat are wrapped in cellophane before being submerged in the hot oil. Pan-frying or shallow frying is done with a small amount of oil and a low to moderate heat. Steaming is a fairly common technique and is often used when preparing lighter dishes without oil or sauce. For instance, you might prepare filled dumplings with a steamer. During the cooking process, the food must never come into direct contact with the boiling water below the steaming rack. Red cooking is fairly exclusive to Chinese cuisine. You would usually use it with large cuts of meat or poultry. During this method, you add dark soy sauce to the meat as it cooks, giving it a dark red tint. Usually, the dark soy sauce is added right after you add any water or stock to the wok. There are a handful of different cooking techniques used in Chinese cuisine that involve some form of boiling or simmering liquid. Stews are fairly common, but most Chinese stews only have meat in them instead of meat and vegetables. Traditionally, these stews would be cooked in an earthenware pot over a slow charcoal fire, and the result is a thick stew with meat that is nearly like jelly in terms of tenderness. You may blanch or poach food. During this process, food is quickly cooked in boiling water or boiling stock. Blanched foods are only in the liquid for a few brief moments, while poached foods are cooked until done. Boiled foods are cooked in boiling water, as would be expected. Multiple-item boils involve several different ingredients being boiled together. Quick-stewing is a cross between stewing and boiling. Foods are quickly cooked in boiling water or stock. A thickener is then mixed in and the contents of the pot are brought to a boil until thickened. In addition to the actual cooking techniques used when preparing Chinese food, you should also be aware of various pre-cooking practices you might expect to run across. Marinating is the most important to know. Standard marinating is used for fruits and vegetables in Chinese cuisine, and involves soaking these ingredients in wine, soy sauce, vinegar, and various seasonings. Wine-steeping is a specific type of marinating that uses some form of wine. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/10\/Cook-Chinese-Food-Step-18Bullet1.jpg\/v4-460px-Cook-Chinese-Food-Step-18Bullet1.jpg","bigUrl":"\/images\/thumb\/1\/10\/Cook-Chinese-Food-Step-18Bullet1.jpg\/aid4005955-v4-728px-Cook-Chinese-Food-Step-18Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Dry-marinating is usually done with meats. Dry spices and seasonings are rubbed onto the ingredients and left to bleed into the food before cooking. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/59\/Cook-Chinese-Food-Step-18Bullet2.jpg\/v4-460px-Cook-Chinese-Food-Step-18Bullet2.jpg","bigUrl":"\/images\/thumb\/5\/59\/Cook-Chinese-Food-Step-18Bullet2.jpg\/aid4005955-v4-728px-Cook-Chinese-Food-Step-18Bullet2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Marinate-in-mash is a special type of marinating that involves placing the ingredients into a fermented grain mash leftover from the wine-making process. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1a\/Cook-Chinese-Food-Step-18Bullet3.jpg\/v4-460px-Cook-Chinese-Food-Step-18Bullet3.jpg","bigUrl":"\/images\/thumb\/1\/1a\/Cook-Chinese-Food-Step-18Bullet3.jpg\/aid4005955-v4-728px-Cook-Chinese-Food-Step-18Bullet3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Pounding refers to the process of pounding meat with the flat side of a cleaver or with the end of the cleaver. This tenderizes the meat before you cook it. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/67\/Cook-Chinese-Food-Step-18Bullet4.jpg\/v4-460px-Cook-Chinese-Food-Step-18Bullet4.jpg","bigUrl":"\/images\/thumb\/6\/67\/Cook-Chinese-Food-Step-18Bullet4.jpg\/aid4005955-v4-728px-Cook-Chinese-Food-Step-18Bullet4.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"}