Q: List what will go in your suitcase and make another list of things you need to do before the trip. This can include getting a car tune-up, or washing/waxing/cleaning the car. This will help you be less stressed since everything is written on paper, and you will be less likely to forget something. If you have a portable DVD player, make sure everything is set up in the car the night before, as it will save time later. Make sure you are keeping track of any of their devices (Gameboy, DS, iPad, etc) Even if you have a car charger, it will be easier to sit back with your phone than being tangled with a cord. Download what you need. Want the hottest new songs to listen to during the car ride? Download it. Want to get the new game that just came out? Download it. Want to watch the movie your friends say is awesome? Download it. Don't wait for the last minute to download new songs, apps, and movies. If you have people going with you on the trip, make sure you have everything planned out. Set a time for rest stops and when to switch turns in driving. If you are one of several who drives, create a schedule to figure out who drives when and where. Plan when you will take rest stops and when you will get food.
A: Make lists a week or two before the trip. Make sure you have every thing you need, including things to entertain you or young children. Charge your electronics. Talk to people going on the trip beforehand. Be sure you have booked your hotel two or three days before you reach your destination to ensure availability.

Q: Talk to your hedgehog any time you hold, feed, or bathe your hedgehog. This helps him get used to your voice and associate your voice with comfort and safety. Always use a calm reassuring tone. If your hedgehog balls up or raises his quills, you may be speaking too loudly. Talk to your hedgehog when you give him a treat. This will help him associate your voice with something positive. Your hedgehog will enjoy the sound of music and find it soothing. Having music in the background helps your hedgehog adjust to his new environment as well. If there is a constant stream of music, your hedgehog will not be as startled by new sounds. If your hedgehog is accustomed to silence, he will be more afraid of sudden noises. If a noise is loud to you, it is probably too loud for your hedgehog as well. Observe the sounds your hedgehog is making towards you as well. If he is purring, he is happy and content. Your hedgehog will become overwhelmed if you introduce too many new sounds to him at once. If you are talking to him, try to talk without the TV or any music in the background. If you are watching TV, just let the television be the only sound that your hedgehog hears. If you have frequent visitors or there are multiple people in your house, your hedgehog will have to get used to their voices as well. Even sounds such as opening and closing doors can be irritating to your hedgehog.
A: Talk to your hedgehog. Play soft music in the background. Introduce new sounds slowly.

Q: The two beefsteak tomatoes need to be roasted for 20 to 25 minutes in an oven heated to 500 degrees Fahrenheit (260 degrees Celsius). Once cooled, the skin should be peeled off. The tomatoes should weigh about 1 lb (450 g) combined. Preheat an oven or toaster oven to 500 degrees degrees Fahrenheit (260 degrees Celsius). Prepare a rimmed baking sheet by lining it with aluminum foil. As the oven heats, prepare the tomatoes by cutting an "x" through the skin at the bottom of each one. This incision will make it easier to peel away the skin later on. Place the tomatoes on the baking sheet, and place the baking sheet in the preheated oven. Roast the tomatoes until they are well-charred and tender. This should take about 20 to 25 minutes. Let cool. The skin should already be peeling away at the "x" incision you made earlier. Once the tomatoes are cool to the touch, pull off the skin by peeling it away at the "x" mark. Throw the skin out. The chiles should be seeded and toasted in a large skillet over medium-low heat until fragrant. The chiles should be about 5 to 6 inches (13 to 15 cm) each. Wipe them clean with a moist paper towel before proceeding. Use a sharp kitchen knife or a pair of kitchen scissors to cut the chiles open lengthwise, from end to end. Dig out the seeds and any large ribs. Heat a heavy skillet or griddle over medium-low heat without oil. Place the chiles on the skillet cut-side-down. Press them down and flip them over with a heat-resistant spatula until they become just barely darkened and fragrant. This should take about 1 minute per chile, and you should work in batches of 1 or 2 chiles at a time. Cover the toasted chiles with cold water and let them soak for about 30 minutes. Use a medium-size bowl. The chiles should soak until they are softened. Add the garlic and onion to the heated skillet or griddle in batches. Toast each one until they are golden-brown with a few blackened spots. You need about 1/4 cup (60 ml) of peeled garlic. You can add up to twice as much if you prefer a stronger garlic taste. Turn the garlic as necessary to prevent it from blackening too much. The garlic will need to be cooked for about 8 minutes. Only flip the onion slices once. The onion needs to be cooked for roughly 15 minutes. Blend together the drained chiles, tomatoes, garlic, onion, cloves, and allspice with a little water. After the chiles have finished soaking, drain them and place them into your blender. Add the tomatoes to the blender along with any tomato juice they are sitting in. Add the garlic, onion, cloves, and allspice, as well. Puree the sauce. Add up to 1/2 cup (125 ml) water, pouring in a little at a time, until the sauce becomes very smooth. This should take around 2 minutes. Heat the oil in a large stockpot before adding the puree. Fry the puree until it becomes thicker. Heat the vegetable oil in a 6-qt (6-l) heavy-duty stockpot over medium heat. A Dutch oven also works well. Add the puree. It will likely splatter, so prepare yourself. Reduce the heat to low. Fry the puree, stirring constantly with a wooden spatula or spoon, until it thickens. This should take about 5 minutes. Add 1 cup (250 ml) water, as well as the vinegar, sugar, and salt. After adding the water, raise the heat to medium-high and bring the sauce to a boil. Add the vinegar, sugar, and salt. You will need about 1 Tbsp (15 ml) salt, but you can add more or less depending on your own sense of taste. Reduce the heat again to medium or medium-low, so that the sauce sits at a steady simmer. Partially cover the pot, leaving a small gap to vent some of the steam. Cook, stirring occasionally, for 30 minutes. Add water, if necessary, to keep the sauce at the same consistency.
A:
Roast the tomatoes. Toast the chiles. Soak the chiles. Toast the garlic and onion. Puree the sauce ingredients. Heat the puree. Stir in the remaining ingredients and finish cooking.