Q: the eggs. Place 7 eggs into a large saucepan. Cover them with 1 inch (2.5cm) of cold water, then add a dash of salt. Cover the pot with a lid, and boil the eggs for 10 minutes. Turn the stove off, and let them sit for another 15 minutes. Don't remove the lid. You can use a different hard boiling method if you prefer. The color of the egg shells does not matter; you can use white or brown eggs. You can use a different recipe than the one that is provided. In this case, just boil however many eggs that your recipe calls for. Do not remove the shells. Instead, crack them by gently pressing down on the eggs as you roll them across the counter. Try to distribute the cracks as evenly across the shell as you can. The more cracks you create, the more dye will get into the egg white. This method will give you a delicate, crackled pattern on the outside of the egg white. The rest of the egg white will still be white, after you cut it. Leave the shells on the eggs. Do not peel them off. Fill a cup 3/4 of the way with hot water. Add 1/2 teaspoon of distilled vinegar and a few drops of food coloring. Repeat this step for each color you want to make. The more food coloring you add, the deeper the color will be. Each cup will only be able to hold 1 or 2 eggs, so you may need end up with multiple cups that are the same color. Don't worry, the vinegar won't affect the taste of the eggs much. It will help the dye adhere better, however. The soaking time is longer for this method than for the other because you haven't removed the shells. During this time, the dye will seep through the cracks and into the egg whites. Thanks to the cracked shell, the egg whites will have colored lines crisscrossing over them. When you cut them in half, however, the inside of the egg whites will still be white. Scoop the yolks into a bowl, then mash them up with a fork. Add the mayonnaise, mustard, parsley, and salt, then stir everything together. Keep stirring until texture is smooth and creamy. You can use 1 1/2 teaspoons of fresh parsley instead of dried parsley. You can use plain salt instead of seasoned salt. Set a piping bag into a tall glass, then pull the top edge down over the rim. Scoop the filling into the bag with a spoon, then tie the top off. Cut the tip off with scissors. For a fancier touch, fit the piping bag with a star-shaped decorating tip first. Arrange the egg whites on their serving dish first, with the sliced side facing up. Use the piping bag to fill the well in the middle of each egg white. If the piping bag is too difficult to use, you can scoop the filling into the wells with a small spoon instead. An hour would be even better. Once the eggs are chilled, they are ready to serve. For a fancier touch, garnish them with a sprinkle of paprika.
A: Hard boil Rinse the eggs with cool water, then crack the shells. Prepare your dye bath using water, food coloring, and vinegar. Leave the cups in the fridge for 4 hours. Peel the shells off, then cut the eggs in half lengthwise. Use the yolks to prepare your desired filling. Transfer the filling into a piping bag. Pipe the the filling into the egg whites. Leave the eggs in the fridge for at least 30 minutes.

Q: Pick the cilantro leaves off the stem. For this recipe, you need cup destemmed cilantro leaves. Measure and pour the leaves into your food processor. In addition to the cilantro, add 1 green onion and 2 cloves of peeled garlic. Measure and pour 1 tablespoon (14.8ml) lime juice, 1 tablespoon red wine vinegar, and 1 tablespoon (14.8ml) jarred jalapenos into the food processors. Sprinkle in a teaspoon kosher salt. Cover the food processor with the accompanying lid. Pulse the ingredients until every component is approximately the same size. This will take approximately 30 seconds. Measure cup olive oil. Remove the lid and pour the oil into the food processor. Press pulse until the ingredients and blended. Measure 3 tablespoons (44.4ml) organic mayo. Add the mayo to the food processor. Hold down pulse until the ingredients are combined. Transfer the chimichurri aioli to a sealed container. Store the sauce in the refrigerator. It will last up to one week in the fridge.
A: Destem the cilantro. Combine ingredients in the food processor. Pulse the ingredients in the food processor. Add the olive oil. Add the organic mayo. Can and store the aioli.

Q: Maybe your vision and your prescription haven't changed at all, but your lifestyle has. For instance, have you changed professions and are suddenly spending more time outdoors or more time in front of a computer? In short, there are many types of glasses or lenses that are specifically useful for people who spend lots of time in one particular environment. Tell your eye doctor how you spend most of your time. This will allow them to help you choose the best glasses for you, considering your lifestyle. If you're in love with your frames but worried that you might need to strengthen the lenses, don't worry! You can often simply get new lens, as opposed to a whole new pair of glasses. You'll need to visit your optometrist to specify your ideal prescription, and then mail your glasses off to a company that will measure and replace your old lenses with new ones. Many eyeglasses retailers will help you work through any issues with a new pair of glasses. For instance, you may find that you new glasses are too heavy, or that a new prescription is especially bothersome. In order to make sure you are not liable to additional expense, always ask something like, "If these end up not working out, will I be able to exchange them for another pair of glasses or lenses?" Note that there will be a short adjustment period after getting a new prescription. In fact, you may experience headaches for a short time, as you eyes and brain acclimate to the new glasses. If discomfort persists, however, don't hesitate to contact your optometrist.
A:
Account for lifestyle changes when choosing new glasses. Get new lenses in your old frames. Ask about satisfaction guarantees.