Do this before you even open your closet. If you know it's going to be a rainy day, this will eliminate a lot of your choices right off the bat, making it easier to pick something out. For instance, if it's going to be a cloudless summer day, you can bypass most of your closet and go straight to the sleeveless items, shorts, skirts and t-shirts. Knowing what the weather will be like allows you to make the most informed decision about your outfit. Before picking out an outfit, know where you're going and what you'll be doing while you're out. Are you running errands? You'll probably want to wear something comfortable. Lunch with friends? Look for something casual but cute. A day at the office? Build an outfit that looks professional. Are you going out clubbing or spending a night out on the town? Sleek and stylish items are the way to go. It's particularly helpful to know what you'll be doing when you're choosing which shoes to wear. For instance, if you'll be spending a day at the park, you probably won't want to wear heels or dress shoes. Factor in whether or not you'll be doing a lot of walking, getting in and out of cars, or spending a significant amount of time outdoors when choosing your outfit. Rather than trying to build an outfit around a pair of shoes or a particular jacket, start by choosing your base items. In general, you only have 3 options for your first layer a top (you'll want to pick this out before your bottom piece), a two piece suit or a dress. Once you pick out your base, then start building your outfit based around that. If you need a casual outfit, start by choosing your top. Go with a cute tank top or cotton t-shirt that you can pair with your favorite jeans. Or, if the weather will be warm and you'll be outside, try a casual sundress or khaki cargo shorts. If you need something sleek and professional, start with a nice top made out of quality material, like a silk blouse, or something well-tailored, like a button down dress shirt. You can then pair that with black trousers or a pencil skirt. For your base layer, you'll want to start with the thinnest materials first. You'll add volume and thickness later, if desired, by choosing additional layers. Once you've settled on a top, choosing a bottom piece will be much easier. Base your choice for the bottom piece on the style of the top you've already picked out. Pair t-shirts with skinny jeans or leggings for a casual look. If you've chosen a pretty blouse or a short sleeve dress shirt to wear to a nice dinner, go with sleek black pants/trousers or a black skirt. If you've chosen a dress, a bottom piece is optional. The only bottom pieces you'd need to consider would be tights or leggings to go underneath the dress. Going about it in this way allows you to build your outfit, piece by piece. Each new decision you make is informed by what you've already chosen. Technically, undergarments make up your "first layer" because they are closest to your skin, but you can't make an informed decision about underthings until you have your base outfit picked out. Choose the items that work best with your outfit. For instance, a t-shirt and jeans would call for a simple bra top and panties or boxer briefs. A dress may require a strapless bra, or no bra at all, depending on the style and cut. If you've chosen tight-fitting pants, be aware of possible underwear lines. If you've chosen a top that's somewhat sheer, you may want to also put on a lightweight tank top so that your bra isn't visible.

Summary: Check the weather forecast. Dress for the occasion. Choose a top, suit or dress as a first layer. Select a bottom. Choose fitting undergarments for your base.

If you store warm food in the fridge/freezer, the surrounding food will begin to thaw and spoil. Your food also won't cool evenly. At the same time, you need to cool it quickly, or your food will become a breeding ground for bacteria. If you plan on storing your food in the fridge/freezer, it must reach 40F (4C) first. According to food safety specialists, the "danger zone" for food is between 140F and 40 F (60C and 4C). Bacteria grows and breeds at these temperatures. Food should not remain in the "danger zone" for more than two hours. Once the food has reached 40F (4C) it is safe to be stored in the fridge/freezer. Try to have a fan on or a window open. This will help stir the air, and move the hot air away from the cooling food. If you have a free-standing fan, point it at the food you want to chill. The pan should be about 4 inches (10.16 centimeters) tall, and the food inside should be no more than 2 inches (5.08 centimeters) deep. Stir the food often to help release heat. Keep the pan loosely covered when you are not stirring the food to prevent contamination. This method is also good for liquids, such as soups and sauces. Try to use metal containers, such as stainless steel, instead of plastic or glass. They will cool down. If you can't find any shallow containers, then spread the food in a thin, 2 inch (5.08 centimeters) deep layer across the bottom of a larger container. Fill a sink with ice and some cold water to make a "slush." Place the pot with food in it into the sink. The food should be level with the icy water. Stir the food every 10 to 15 minutes. This helps it cool more evenly. Check the temperature of the food with a meat thermometer. When the food reaches 40F (4C) you can store it in the fridge/freezer. The ice will melt over time. When this happens, pour out the excess water and add more ice. If the food is taking too long to cool, separate it into smaller containers. These are what commercial kitchens use for cooling soups and similar food items. They are plastic paddles that are filled with water, and then frozen. Simply stir your soup with the ice or cooling paddle until it reaches the required temperature. The benefit to using ice or cooling paddles is that you won't dilute the flavor or texture of your soup. Consider wearing a glove or oven mitt to protect your hand from the cold paddle. This can be combined with an ice bath for even faster chilling. Follow the original recipe, but use less water. Towards the end of the cooking process, add some ice. Make sure that the amount of ice you are using makes up for the amount of water you reduced. You can plop in a few ice cubes after you have finished your sauce or soup instead, but the ice will add more water to your food once it melts, and dilute the flavor. This is ideal for things like meat, but can also be used for other items, such as lasagna and enchiladas. If you are going to freeze any of these items, you will likely to cut them down into small portions to make defrosting and reheating easier. Try to cut these foods down into individual-sized portions. They will cool down much faster.
Summary: Cool your food quickly before storing it in the fridge or freezer. Keep the air flowing. Keep thick foods, such as refried beans and stews, in loosely-covered, shallow pans or pots. Try an ice bath for soups. Try an ice paddle or a cooling paddle. Use some ice instead of water in your recipe. Cut solid food down into smaller portions.