Q: Scrape large, flat sections of your grill's interior with your scraper. Depending on your grill, your burners may still be attached. If they are, scrub over them in the same direction as the gas slits with a nylon scrub brush. After you've scraped flat surfaces, scrub each exposed area with your nylon brush in aggressive back-and-forth strokes. If you scrub your burners perpendicular to the slits, you could accidentally knock debris into the holes. If your grill has burner covers, leave them on. They're there to protect your burners and keep sensitive parts from getting damaged. They also keep grease and dirt off of the burners, so you won't need to scrub them anyway. At the very bottom of your grill's body, there will be a removable pan or tray that is designed to catch debris, residue, or grease. Once you've scraped the body of the grill, remove the grease pan or bottom tray and empty it in a noncombustible trash bin. Wipe the tray or pan down with a warm, damp cloth and let it air dry before returning it. Some grills have a heat deflector at the bottom of the exhaust or burner system that deflects heat away from the grill. It's usually a flat piece of thin metal with a ridge in the middle, and they usually have thin slits across them to let excess heat out. Lift this piece out if you have one and soak it in warm water before aggressively scrubbing it with steel wool. This part doesn't really need to look like new when you're done, since it doesn't influence the flavor of food. Use a vacuum with a hose to pull out any remaining debris or residue that you've scraped off from the inside of the grill. Once the interior surfaces of your grill have been cleaned, you can wipe down the outside of the grill with a damp microfiber cloth. Rinse your cloth in warm water and then wring it out before wiping down the exterior of your grill in soft circular motions. Cover each portion of the grill to lift up any grime and remove any food stains. Put your grill cover over the grill after you're done to protect it from the elements.
A: Scrub the interior body of your grill with a scraper and nylon brush. Empty your grease pan or bottom tray and wipe it. Use steel wool and warm water to scrub down the heat deflector. Vacuum the inside and wipe down all exterior surfaces with a damp cloth.

Q: A clam shell that is open when you receive it or opens easily by hand is typically dead. Keep the living clams and throw away any dead clams. Using a stiff brush, scrub the shell of each clam under cold, running water. This will rid the shell of any residual salt and sand. Though you don't have to do this, it will help loosen up the clams a bit before you try to shuck them and will make the entire process easier. Here's how you do it: Pour 1 gallon (3.8L) of water into a large bowl. Add 1/3 cup (78.86 ml) of salt to the gallon of water. Stir until the salt is completely dissolved into the water. Place all your cleaned clams in the water/salt mixture. Let the clams soak for 20 minutes. Drain water/salt mixture. Repeat the process of soaking your clams in a water/salt mixture 2 more times. Place all the clams on a tray and them put them in the refrigerator for an hour. This will help relax the clams and make it easier to open their shells.
A: Make sure the clams you're going to be shucking are alive. Clean your clams. Soak the clams. Refrigerate your clams.

Q: You may need to leave it out of the fridge for a couple of hours. Once it has reached room temperature, pour the cream into a large bowl. Sprinkle the mesophilic starter into the cream and stir thoroughly to combine. Cover the bowl with a clean dishcloth or some plastic wrap and leave to sit at room temperature for about 12 hours. A solid curd will form, resembling the texture of firm yogurt. Room temperature is considered to be about 72F. If your house is any cooler, the cream cheese mixture will take slightly longer to set. Line a colander with a butter muslin cloth. Then pour the cream cheese mixture into the muslin-lined colander. Gather the corners of the muslin cloth and tie to form a bag. Use some string to hang the bag from the handle of a kitchen cupboard. Place a bowl underneath the bag to catch the whey. If you do not have suitable cupboard handles to to hang the bag from, try tying the bag around the handle of a wooden spoon and balance the spoon over a jug or bowl. The length of time you allow the bag to drain will determine the consistency of your cream cheese. A shorter draining time will result in a softer cheese, while a longer draining time will result in a firmer cheese. Find the consistency that works for you - there is no right or wrong, just personal preference. Use a shorter draining period to produce a soft cream cheese that works well in spreads and dips, or use a longer draining period to produce a firm cream cheese more suited for baking or cooking. Once the cream cheese is finished, you can chill it in the refrigerator, which will also lend it a firmer consistency. After the cream cheese has finished draining, remove it from the muslin bag and place it in a bowl. Add a teaspoon of sea salt, if desired. At this point you can also add in the flavor of your choice. Here are some ideas: Onions and chives. Toasted nuts and honey. Cinnamon and brown sugar. Homemade jams and preserves; strawberry, apricot etc. Rosemary and garlic. Bacon bits or chopped ham. Store your cream cheese in a sealed plastic container in the fridge. It should keep for up to two weeks.
A: Bring the cream (or half and half) to room temperature. Add the mesophilic starter. Drain the curds. Let the bag drain for up to 12 hours. Add salt or flavorings. Store your cream cheese.

Q: Adding other items from your wardrobe can really personalize your costume and make it your own. Add a contrasting belt to give your gown more shape, light colored leggings for even more color, or gloves to really bring it home. Add your own rings, earrings, bracelets and necklaces to really achieve an elegant angel look. If you're leery about going out in your finest accessories, consider visiting a costume or party supply store for costume jewelry. You can also add splashes of glitter, light-colored paint or even tin foil to really make the outfit pop. Make sure your footwear matches the rest of your outfit. If you've gone the traditional angel route, keep the footwear limited to sandals. If you're going for a more elegant angel look, make sure your footwear is formal, such as simple slip-on white shoes. The last thing you want to do is have your well-crafted costume thrown off by a pair of sneakers.
A:
Add other wardrobe items. Accessorize. Keep your footwear angelic.