Use your fingers to break the pulp into large pieces. You can either use tamarind concentrate or the pulp from raw tamarind pods. There is no need to de-seed the tamarind pods first, nor to remove any seeds that might be contained in the tamarind concentrate. The pulp fibers are attached tightly to the seeds, so it's easier to remove the seeds after you mix hot water into the pulp later in the process. Although most seeds are removed from tamarind concentrate, it's common to find a few, especially in rustic preparations. Stir them together as well as you can. However, since the pulp will still be in clumps, the ingredients won't be fully combined. Stir until you don't see any more clumps of the dry ingredients. Heat the water to boiling on the stove or in the microwave, then pour it over the tamarind pulp. The boiling water will help dissolve the tamarind pulp, allowing the baking soda, salt, and tamarind to combine. As you stir, the water will be absorbed. Once it's fully absorbed, the tamarind mixture should resemble a thick paste. As the pulp dissolves in the hot water, the seeds will separate, making it easier for you to remove them from the mixture. Take your time removing the seeds to make sure no one bites down on one while enjoying your tamarind candy. Either wait until the tamarind has cooled, or use a fork or other utensil so you don't burn yourself. The recipe calls for 4 cups (800 g) of sugar in total, but at this point, you only need to use about half of that. Add the sugar, then stir the mixture until the sugar is completely blended into the rest of the ingredients. If you want a sweet and spicy treat, add in 1/2 tsp (2.6 g) of hot chili powder, such as habanero. However, this is optional. Once you stir in the sugar, the tamarind mixture should be somewhat grainy but still sticky. Tamarind balls take a little patience, but the end result will be worth it. Cover the bowl with plastic wrap or a towel and let the mixture rest for about 12 hours. There's no need to refrigerate the mixture. Just place it somewhere on your counter where it won't be disturbed. Since the texture of tamarind can vary depending on its ripeness, the texture of the tamarind mixture may also vary. If the mixture isn't firm enough to hold its shape, add more sugar to the bowl and stir it in. If you need to add more sugar, add it in 1/8 cup (25 g) increments until you reach the desired texture. Take a small amount of the tamarind mixture in your hands and use your palms to roll it into a small ball. You can make the balls any size you like, but tamarind balls are usually about the size of a golf ball. Wash your hands frequently while rolling out the tamarind balls, since the candy mixture is sticky! Once the balls have been formed, they need to rest again for several hours before you serve them. This will allow this sweet and sour treat to develop the perfect texture. Pour a little granulated sugar onto a plate and roll each ball across the sugar so you have a light dusting on the outside of each treat. Then, set out the tamarind balls and let everyone enjoy a few! If you have any leftover tamarind balls, place them in an airtight container in the refrigerator, where they'll last for several days.

Summary: Separate 4 cups (950mL) of tamarind pulp into clumps in a bowl. Mix 1 tbsp (20 g) of baking soda and 1 tsp (6 g) of salt in with the pulp. Pour 12 cup (120mL) of boiling water onto the tamarind and stir. Separate the seeds once the pulp and water are mixed. Mix in 2 cups (400 g) of granulated sugar. Cover the bowl and leave it at room temperature for 12 hours. Stir in the remaining 2 cups (400 g) of sugar before you form the balls. Shape the mixture into balls with your hands. Let the tamarind balls sit for another 2-3 hours to dry out. Roll the balls in sugar and enjoy.

Your indigo will spout bright, pink or purple flowers. If you want to harvest the leaves to create your own dye, the blossoms are your sign that it's time to pluck. This will usually occur in late summer. You may choose not to harvest your indigo, as the plant makes a lovely ornament. If you're making your own dyes, you can leave the flowers alone. The dye is made from the leaves. You will need at least 1 pound (0.45kg) of leaves to create a dye. Use your fingers to pluck them, or, if you prefer, cut them with a pair of scissors or small pruning shears. You can remove them all at once or in batches. Alternatively, you can use a sickle or garden shears to cut down the entire plant. Your plant will likely sprout more leaves. You can pull the leaves or cut down the entire plant. After this harvest, your plants will enter a dormant period over winter. You do not need to cover your indigo during winter. In most cases, you'll be able to harvest the leaves 2-3 times each season. If your area isn't tropical, then this usually means 2-3 times for each plant, after which they die.

Summary: Harvest indigo just after the plant blooms. Pick the leaves from the plant, starting at the bottom. Harvest your indigo again just before the first frost.

Turn the bill so the back is facing up. You can fold it either way you want first. Match up the ends so they meet nicely and then make a crease down the middle where the bill is folded. Unfold the bill and then fold it the other way. Make a crease and unfold it again. At this point, you should have 2 creases in the bill that form a cross and divide the bill into 4 equal rectangles. Place the bill so the back is face up and the bottom edge is facing you. Fold the bottom edge up and match the edge with the center crease you made in the first step. Use your fingernail to crease the fold along the bottom. Do not unfold this crease. Grab the right side of the bill. Fold it upward so that the bottom crease you just made meets the middle vertical line you made in the first step. Crease the fold you've just created, making half of the point at the bottom. Repeat the process on the left side, bringing the bottom crease over to meet the right side you just brought to the middle. You should now have a point at the bottom and 2 flat edges at the top. When you flip it over, you should have a flat edge at the top. Fold in the right side a third of the way to the middle. Make a crease. Fold over the left side a third of the way to the middle. You should have 2 flat edges at the top. Below that, you should see a fold going all the way across the top. Fold each flat edge down, maintaining a flat line across the top on each side. Each side should meet the edge below when it's folded down. On the right side at the top, fold the corner down on each side of the flat edge. Fold it down just enough to meet the top edge of the flat part you just folded down. Do the same on the other side to complete your heart shape.
Summary: Fold the bill in half horizontally and vertically. Pull the bottom edge up to meet the middle line. Create a point at the bottom by folding the sides up. Flip the heart over and fold in the sides. Bring the top edges down. Fold in the corners of the flat tops to finish the heart shape.