Q: When you commit to something and then don't follow through, people see you as unreliable. Keep your promises to others and get out of the habit of making promises that you can't keep. Proving your dependability will garner respect from others. Be the person who can be counted on. Be honest and tell the truth when you don't know something. When you are late, whether that is to an appointment, a meeting, a deadline or responding to an email, you lose the respect of others because they feel that you don't value their time. Strive to always be punctual. When you show your peers that you respect their time by being prompt, they will respond by respecting your time and you. Frequently engaging in gossip, especially negative gossip that puts other people down, will do nothing good for you. In fact, it usually results in people thinking less of you and gossiping about you when you aren't in the room. You don't have to like everyone, but you should always be respectful toward them. Know the difference between socializing and gossiping, and never participate in the latter. Make an effort to avoid drama with your peers. Just as you should always stand up for yourself, you should also try to do the same when you see someone else being mistreated, especially if they are unable to do it for themselves. There is a time and place for this, and sometimes butting in would be inappropriate, but if it's something that you can do, do it. Respecting someone else enough to take up for them will earn you their respect in return. Pay attention to your surroundings and take opportunities to show empathy toward others when at all possible. When you are able to demonstrate that you are willing to offer help when it is needed, you're demonstrating that you care about others, which never fails to gain respect. Reach out to others when you need help too. Asking another person will make them feel valued and shows that you think highly of them. It also shows that you have the courage to admit to your weaknesses.
A: Keep your word. Be on time. Avoid gossiping. Stand up for someone else.

Q: Avoid fillets that have a strong, fishy odor. They should look freshly cut. For the best results, cook the fillets immediately. If you can't cook them right away, store the sole for up to 2 days in the coldest part of your fridge. Frozen sole fillets should also smell mild. Look for frozen fillets that are tightly packaged. Make sure there's no visible ice or blood. Store frozen sole fillets in the freezer for up to 3 months. Excess moisture on the fish can cause the flour coating to clump up. Before you coat the sole fillets with flour, gently pat both sides of each fillet with a paper towel. Measure out cup (30 g) of all-purpose flour and spread it evenly over the surface of a large plate or dish. Choose a plate or dish that is large enough to easily accommodate the length of your sole fillets. A large serving platter would work great for this. Measure out teaspoon (2 g) of kosher salt. Working with 1 fillet at a time, sprinkle the salt on each side. Continue doing this until you've seasoned all 4 of the fillets. Place 1 fillet flat on the flour-covered plate. Pick the fillet up and lay it down on the other side. Shake the fillet gently to remove any excess flour. Place the flour-coated fillets on a clean plate and set them aside for now. Use a stainless steel or a cast iron skillet. Turn the burner to medium and place the skillet on top of it. Allow the butter to melt until it coats the bottom of the skillet. Trim both ends off the lemon but leave the lemon peel intact. Slice the lemon into 12 thin circles. Lightly brown the lemon pieces in the skillet, stirring them occasionally as they cook. You may need 2 lemons if yours are very small. Push the browned lemon pieces to the side of the skillet, then lay the fillets flat at the bottom of the skillet. Depending on the size of your skillet, you may need to work in batches. You'll know the fillets are fully cooked when the flesh is a uniform color throughout. The fillets should flake easily when they're ready to be taken out of the skillet. If you're working in batches, place the cooked fillets aside on a clean plate and repeat the process with the remaining pieces. Stir the ingredients together but leave the browned lemon pieces to the side or transfer them to a clean plate. Remove the skillet from the heat and turn off the burner. Grab the skillet handle and tilt it so that the butter swirls around the bottom and melts. The butter should melt within 30 seconds or so. Add 1 fillet to each serving plate. Spoon or ladle an equal amount of the butter and caper mixture over each fillet, drizzling the sauce from end to end. Use the remaining lemon slices as garnish for each plate. Serve the sole fillets right away -- they're best enjoyed while hot. Refrigerate leftovers in an airtight container and consume them within 3-4 days.
A: Buy sole fillets with moist flesh and a mild scent. Dry the fillets gently with a paper towel. Place the flour on a large plate. Season the sole fillets with the kosher salt. Coat both sides of each fillet with the flour. Melt 1 tablespoon (14 g) of butter in a large skillet. Slice the lemon and cook the slices for 2 minutes. Add the fillets to the skillet and cook the first side for 2 minutes. Flip over the fillets with a spatula and cook for another 2 minutes. Add 2 tablespoons (23.3 g) of capers and the rest of the butter to the skillet. Plate the fillets and spoon the butter sauce over them. Top each fillet with 1-2 browned lemon slices and serve the dish.

Q: Place a large stock pot on your stove, and fill it with enough water to cover all of the celery that you're freezing. Turn the burner to high, and allow the pot to come to a full boil. When it comes to deciding how much water to add to the pot, using 1 gallon (3.8L) for every pound (454 g) of celery is a good rule of thumb. If you don't plan to keep the celery in your freezer for more than two months, you don't necessarily have to blanch it before freezing. It will help preserve the flavor more effectively, though, so you may want to do even if you plan to use it within 8 weeks. for several minutes. Once the water is boiling, place the chopped celery in the pot. Give the water a good stir after adding the celery to ensure that it's all submerged. Let the celery cook in the boiling water for 3 minutes. Placing the celery in a boiler basket before adding it to the water makes it much easier to add it to and remove it from the water. Set a timer when you place the celery in the water so you're sure not to overcook it. When the celery has cooked for 3 minutes, take it out of the boiling water. Immediately, transfer it to a large bowl of ice water to stop the cooking process. Let it sit in the cold water for about 3 minutes. If you don't want to create an ice water bath for the celery, you can place it in a colander and set it under cold running water to cool it as quickly as possible.
A:
Boil a large pot of water. Cook the celery Remove the celery from the boiling water and transfer it to cold water.