Q: This can work on wool, cashmere, angora, and mohair sweaters. You can also wash the sweater in hot water, but the cycle should be much shorter than a full cycle. Time it for 10 minutes and check on it every few minutes. You can put the sweater in a pillowcase to prevent the fibers from snagging in the machine. Another way to fight fading is to turn it inside out. The heat will make the fibers tighten up, which causes the garment to shrink. To avoid shrinking your sweater too much, check on it every 6 minutes. Machine drying a sweater agitates the scales in the wool fibers, which makes the wool become shorter and thicker, causing it to shrink. Make sure it fits and didn't shrink too much. If it's too big, put it in the dryer again for 25 minutes and check on it every 6 minutes. If you were checking on it regularly, it shouldn't have gotten too small. Putting it in the dryer for 25 minutes with other garments will shrink the sweater down 1 size. Look in the mirror at all angles to see if the sweater fits well. Observe if it feels too tight or is still a little loose where you want it to be form-fitting.
A: Wash your sweater on a hot cycle. Dry the sweater on low heat for 25 minutes, checking it every 6 minutes. Try the sweater on but put it in the dryer again if it's still too big.

Q: For an appetizer, you will want to serve light cheeses that are not heavy and will not fill your guests. You want to whet your guest's appetites, not satiate them. Consider serving light cheeses like fresh mozzarella and goat cheese. You might also consider a light cheese that pairs well with the main meal that you are serving. For example, goat cheese is a great compliment to Mediterranean or Middle Eastern dishes. In order to appreciate the truly complex flavors of cheese, the best strategy is to opt for a variety of different cheese types. Serve soft and hard cheeses with distinctly varied flavors. Mix in cheeses from different animals and from multiple geographic locations. Ideally, you will want to serve three to five cheeses. More than that can get a little overwhelming and crowd your serving area. For example, you may want to offer your guests a plate that includes Comte, camembert, Manchego, and gorgonzola. One method of determining what cheeses to serve is to choose cheese from a specific geographic area. Focus on cheese from a certain country or a specific cheese-producing region. For example, you might decide that you want to serve Italian cheeses or choose serve cheeses exclusive to the Loire Valley of France. You can also do the opposite of this and serve a variety of cheese from around the world. You can also pick your cheeses based on the animal that produced it. Serve cheeses that come from goat, sheep, and cow's milk. This will give you a variety of flavors and a unique pairing. If you want a lesson in how to spot the differences between cheeses of the same family, consider a more homogenous cheese plate. For example, serve three or four different styles of brie and camembert. Let your guests appreciate the similarities of the cheeses while exploring their subtle differences.
A: Serve light cheeses before dinner. Choose a variety of cheeses. Develop a regional theme. Use cheeses made from different types of milk. Stay in the same family.

Q: If you're new to catching crayfish, a professional trap is your best option. There are a variety of options when it comes to crayfish traps. Choose a trap based on your specific needs. Regardless of the type of trap you're purchasing, make sure the entrance is less than 9.5 centimeters. This is a safety precaution to prevent mammalian animals, like otters, from entering the trap and drowning. Some traps are designed with a crawl-in entrance. These traps are usually meant to be set up and left overnight. If you're planning on catching crayfish while on an extended camping trip, you might want a trap like this. You can leave it in the water overnight and check in the morning to see if you caught anything. If you're going for a one-day trip, get a trap designed for lifting. These traps work somewhat like fishing poles. You lower them into the water, wait until you feel pressure, and then pull the trap upward to check for crayfish. As crayfish are not particularly big, you may be able to get by with a simple plastic cup. If you're unaccustomed to handling live crayfish, this is not recommended. Crayfish are fast and do bite and claw. It may be hard to secure them in a cup if you lack experience. However, if you've caught crayfish before you may want to save your money and use a cup. You use a cup as a trap manually. You would wait until you see a crayfish and then submerge your cup in the water. Then, you would slowly move the cup forward until the crayfish was behind it. Use a stick to scare the crayfish so it backs into the cup. Then, pull the cup out of the water. A net is a slightly less expensive option than a professional trap. It requires less manual effort than a simple cup, so it's a good in-between option. You can try a simple fishnet, which you can buy at most sporting goods stores. Keep in mind a fish net may not be ideal. You can hurt a crayfish if its limbs get caught in a fishing net. Even if you intend to kill the animal for food, you want to minimize its suffering.
A: Buy a professional trap. Use a small plastic cup. Try a net.

Q: Gracias is the word for thank you in Spanish. It can be used in almost any context, in order to express gratitude. The word gracia in Spanish means "grace", so gracias literally translates as "graces" or "lots of graces". The word gracias is pronounced as "grass-ee-ass" by Spanish speakers in Latin America, and as "grath-ee-ass" in Spain. If you wish to say something along the lines of "thank you very much" or "thanks a lot", you can either say muchas gracias or muchisimas gracias.
A:
Write the word "gracias". Emphasize your thanks by adding "muchas" or "muchisimas".