Q: Most cases of body lice will go away once the body has been cleansed of any nits or lice. Unlike hair or pubic lice, body lice only invade the body when they need to feed and are not consistently present on the skin. Nits are rarely laid on the body. Your doctor will be able to provide you with prescription creams and body-washes that will help reduce any skin irritations or allergic reactions that may have resulted from body lice feeding (or from excessive scratching). In extreme cases, doctors may recommend the use of a pediculicide. Popular over-the-counter pediculicides include "Clear," "Rid," and "Nix." Pediculicides are designed to kill lice in one of two different ways. Ovicidal pediculicides kill nits and only need to be used a few times. Non-ovicidal pediculicides kill mature body lice, but not nits. It is therefore recommended that non-ovicidal pediculicides be used on a regular basis to avoid re-infestation (from nits that hatch). Be sure to wash all articles of clothing, bedding, and towels in water that is at least 130F (54C). This will kill any lice or nits. Unfortunately, machine-drying certain articles of clothing may not be possible. Due to the high risk of re-infestation, however, you should consider destroying these pieces if you can. Isolate infested items in a garbage bag for five-to-seven days, then rewash separately. This may cause the infestation to multiply. Vacuuming will remove any lice or nits that may have made their way into the seams and cracks of furniture. Nits can lay dormant for up to two weeks, so it is imperative that you prevent them from being transmitted to another host by eliminating their presence in common areas. Pair vacuuming with disinfectant spray to help kill the lice.
A: Maintain a regular personal hygiene regimen. Visit your physician. Use a pediculicide. Delouse personal items. Machine-dry articles of clothing in high heat. Seal articles of clothing that you do not want to destroy in a garbage bag. Vacuum upholstery, mattresses, and carpets thoroughly.

Q: You need to preheat the oven at 325 degrees. Take 4 baking sheets and lightly spray them with cooking spray. Set them aside. Leave your butter and cheese on the counter for a few hours to soften them. Once they are softened, put them in a large bowl. Using an electric mixer, beat the butter and cheese together until they look like cream cheese. This should take about 15-30 minutes. This is easiest if you have a standing mixer. This allows you to leave the mixture to beat instead of holding a hand mixer. Sift 3 cups of flour with the salt, black pepper, cayenne pepper, and garlic powder. Add the seasoned flour to the cheese mixture one large spoonful at a time. Beat every time you add more flour. Add the remaining flour to the mixture until it is somewhat stiff but still pliable. You may not need to use all of the flour. If the mixture gets to this point before you use the whole cup, stop adding the flour. Pull off enough dough to make 1 inch (2.5cm) balls. Roll them into a long strip. Flatten them into the shape of a straw with a fork, making long stripes down the side of them with the fork. Place them on the baking sheets until you have used all the dough. If you have a cookie press, attach the star tip. Put part of the dough into the cookie press. Push out long strips of the dough onto each of the baking sheets until they are filled and the dough is gone. This recipe yields 4 dozen. If you want to make less, cut the recipe in half to make 2 dozen. Cook the pans of straws for 20 minutes. They should be golden and crispy. If not, continue to cook until they are. Let them cool. Once they are cool, break them apart if they are too long. If you made the straws with the cookie press, you can break the long strips apart in 3 inch (7.6cm) pieces.
A: Preheat the oven. Prepare the cheese. Make the dough. Make the straws. Cook the straws.

Q: Whether it's an office, or a warehouse, if you need more space than your garage or your spare bedroom, now's the time to get that. If you don't generally need an office beyond your home, but may occasionally need meeting space, there are often places that can address those needs. A quick Google search on "business meeting rentals [your city/state]" will deliver plenty of rental options in your area. Be sure to contact your local municipality about zoning laws. Some types of small businesses cannot be ran out of a home, and it is important to ensure your business is operating within its proper zone. When the product is all built, packaged, coded, online, and ready to sell, or when your services are fully worked out and ready to go, hold a special event to launch your business. Send out a press release, announce it to the world. Tweet it, Facebook it, let the word resound to all corners of your marketyou have a new business!
A: Secure space. Launch your product or your service.

Q: Use a pair of sharp, clean scissors to remove the leaves. Do not cut too closely to the bulb, or you will spoil the chances of the chives regrowing. You want to leave about an inch of green leaves attached to the bulb, above the soil. If you just need a few chives, harvest from the outside of the clump. Sharp scissors work best as they will not rip the plant like dull scissors will. Leave the rest to grow. If you want to continue to harvest them in winter, transfer a clump of chives to a pot. Place it on a sunny windowsill. You can then have fresh chives throughout the winter. If storing, cut chives can be kept in the refrigerator inside a sealed plastic bag for up to one week. It is also possible to freeze them in ice cubes or to freeze dry them. Before using your chives, rinse them off under cool, running water to remove any dirt or debris from the garden. Another good method for preservation is to make chive vinegar. You can use chives in a salad. They also make a great baked potato topping. The possibilities for chives are truly endless!
A:
Gather the leaves into a bunch. Use your chives or store them. Use chives in a recipe.