Problem: Article: Often, during the process of making folds, you crease the page, make the wing length uneven, and so on. Unfold your plane and refold it again. If there's an extra crease on one side, add it to the other. That way, the wind will hit the plane the same way on both sides. You can also cut off uneven and excess bits of paper, but this is risky since you won't be able to go back. The aspect ratio of the wings affect flight. Long, wide wings are good for gliding but have to be thrown gently. Short, stubby wings are usually better because you can throw the plane faster and angle it more upwards. Refold the wings according to your needs. A standard airplane needs wings that point upwards. If your wings are flat or upside down, redo them. Wings angled upwards are called "dihedral" and give your plane stability. Lift the wings upwards so that the wing tips are above the rest of the plane. Fins are small folds you make on the wings. The paper doubles over itself when you do this. Take the edges of the wings and fold them downwards and over. This is the fin, and the fold should be parallel to the length of the plane. These fins can help stabilize and strengthen some planes. Fins are useful in more complicated designs. For standard dart planes, they should be avoided since they will slow the plane.
Summary: Make sure the wings are symmetrical. Make the wings shorter. Angle the wings. Add fins to complicated designs.

Problem: Article: Staying properly hydrated will help your muscles recover faster. Drink at least two bottles of water before you work out, and drink half an ounce of water per pound of body weight throughout the day. Avoid drinking tea and coffee because these will dehydrate you. Before doing anything that is ab intensive, you should avoid sitting or standing for too long. Take 5 minutes before your workout to put your legs up while you lay on your back. This will ensure blood flow to the upper portions of the body. The blood flow will help flush the muscles. Protein is a very important factor in muscle recovery. Be sure to eat a protein rich meal (about 20 grams) within 30 minutes of your workout. Protein bars and shakes are an easy way to get this amount of protein on the go.
Summary: Hydrate well. Raise your legs. Re-fuel your body properly.

Problem: Article: To keep your plant healthy, make sure to water it whenever the soil dries out. Just like when it was inside, you want to keep the soil moist, but not damp or flooded. Depending on how rainy your local area is, you may need to water daily or once every few days. When dealing with large varieties of tomato, you may need to support and train your plant for optimal results. As your plant starts to grow, place a tall, thin stake into the ground to support it. For about every 6 inches (15cm) of growth, gently tie your plant's stem to the stake using plant tape or garden twine. To keep your plant contained, cut off stems that extend from the main stalk. This will prevent the plant from drooping and overextending its nutrient resources, keeping its focus on the primary tomatoes. Once your tomato plant has sprouted fruits, add about a pound of fertilizer to the ground every two weeks. For best results, side-dress the tomatoes by sprinkling the fertilizer around the growing area, not directly on the plant. Your tomatoes will be ready to pick and eat when they are mostly firm to the touch and a strong shade of red. If your tomatoes are soft or dull red in color, let them ripen for longer. Look to your strain's expected growing cycle for an approximate harvest date, which will usually be during the Summer or early-Fall. If a tomato falls off before ripening completely, put it in a paper sack with the stem pointed up and store it in a dark, cool room.
Summary: Water your plant when the soil dries out. Tie your tomato plant to a stake for every 6 inches (15cm) of growth. Prune your tomato plant of excess stems. Add a pound of fertilizer once every two weeks after the fruit sets. Harvest your tomatoes when they are very red and firm.

Problem: Article: Heat gently (low heat). Stir constantly until the sugar dissolves. Stir constantly; this prevents the sugar from crystallizing. Stir through. This sauce can be used warm or cold. If you need to store, this sauce will keep for up to 7 days if covered and refrigerated.
Summary:
Place the butter into a heavy-based saucepan. Add the sugar and cream. Simmer for 8 to 10 minutes over low heat. Remove once the sauce has just thickened. Add the vanilla extract. Serve.