Oven temperatures may vary with oven types. When using a fan oven, 375F (191C) is recommended, while gas ovens should start at a lower temperature of 340F (171C). Move the sausages around in the oil to coat them before baking. Line your baking pan with a single sheet of tin foil to keep it clean. Make sure to turn your sausages at least halfway through the cook time. Doing so will ensure a thorough cook, and add a light, golden brown color to the outside of the sausage. The sausages may have a lighter or darker tone when browning and not all of the sausages will brown the same. When you cut open your sausage, there should be no sign of pink meat and the juices should be clear in color. If you are unsure if your sausage is thoroughly cooked, return it to the oven for another 5 minutes and then test it again..

Summary: Preheat the oven to 375F (191C). Add a tablespoon of olive oil to the baking pan, and then add your sausages. Let them bake for 20-25 minutes, turning them 2 or 3 times while they cook. Use a meat thermometer to check that the thickest part of the sausage is at least 160F (71C).

Lay your fabric on an ironing board. Gently iron out any folds or wrinkles. Once complete, lay out your fabric on a clean, large flat surface and smooth out the fabric. Measure and mark the length of the veil. Retrieve a pair of fabric scissors. Carefully cut the fabric to the desired length. If you wish, you may round the bottom corners of the veil. Set your sewing machine to the largest stitch length. Sew a straight line of stitches across the top of the veil (widthwise) approximately 1 inch from the top edge. Do not backstitch or cut the bobbin thread short, but leave a long tail. Flatten the fabric. Sew a second straight row of stitches approximately 1.5 inches down from the first row. Leave a long bobbin thread. Gather both of the bobbin threads in one of your hands. Lose hold onto the veil at the stitch lines in your other hand. Pull on the bobbin threads as you gently push the fabric together. Stop gathering the fabric once it has reached the length of your comb. Tie each of the bobbin threads in knots. Trim the excess thread and fabric above the top row of stitches. Grab your plastic or wire comb. Set it on a flat surface so that it curves up. Place the gathered edge of the veil on top of the combmake sure that the side of the veil you want showing is facing up. Thread a needle. Stitch the veil to the comb by placing two to three stitches around each tooth of the comb. Cut off the needle and tie knots in the ends of the thread. The second tier of a two-piece veil is created in the same manner. The length is only difference between the two veils. If you are creating a second, separate tier, repeat the process listed above.

Summary: Iron your fabric. Cut your veil. Sew two rows of stitches across the top of the veil. Pull the bobbin threads to gather the fabric. Attach the comb. Create the second tier.

Unfortunately for those relying on coffee for an early morning jolt, many things about the caffeinated beverage spell dread for the digestive system. The most relevant here is the increase in acidity it promotes in your stomach; all the extra acid causes gas which will only add to the embarrassment of stomach grumbles. A slight laxative effect also disrupts digestion and makes stomach noise more likely. If you've got the taste for it, certain teas can make great alternatives to coffee. You can even keep the caffeinated kind on account of many of the other metabolic benefits tea provides. At the very least you can cut down on your intake. If you're a heavy coffee drinker, try to bring it down a couple of cups a day and see if it helps. While it's important to keep hunger at bay, taking in the wrong foods may end up causing the problem you were hoping to avoid. You're probably already well aware of food that makes your stomach upset. It's important to limit these foods to those moments where stomach noises aren't a concern. Foods which lead to flatulence like beans, broccoli, and asparagus (among others) will upset the stomach when you're trying to calm it. Hopefully you'll have a good understanding of what foods affect you in order to stay away. Don't chow down on anything too greasy or fatty. While not themselves a guarantor of stomach grumbles, they tax the process of digestion which might worsen other factors at work. Keep the hamburgers for those moments when you can afford the noise. Two common sugars, fructose and sorbitol, can contribute to stomach distress. In order to cover all of your culinary bases, you'll want to look out for certain foods which contain either. Beyond only fructose and sorbitol, cutting down on sugary foods period is a step in a healthy direction, which can only help to cut down on stomach noise. Fructose is usually used as a sweetener in soda and fruit drinks. It occurs naturally, however, in foods such as onions, pears, and wheat. Sorbitol is included as artificial sweetener in many diet foods and snacks labelled "sugar-free." Like fructose, it does exist naturally in foods such as apples, peaches, and many other fruits. Anyone and everyone can (and almost certainly will) suffer from some stomach grumbles in their life. Unfortunately for some, many medical conditions may exacerbate the problem. Consider consulting with a physician if you think your stomach noises may be the fault of something medical. Certain food intolerances, especially lactose intolerance, may be to blame for stomach troubles. Be extra diligent for foods your stomach can't handle when eating for a quiet belly. Any conditions affecting digestion, from irritable bowel syndrome to celiac disease or Crohn's, will have an affect on when and why your stomach growls. Try to bring up stomach grumbles at your next doctor's visit.

Summary: Avoid coffee. Stay away from gassy foods. Avoid certain sugars. Know how existing conditions affect your stomach.

The takeoff foot is the one that hits the takeoff board; it is the foot you jump off the board with. Generally, a right-handed long jumper takes off with the left foot. New jumpers can try both styles to see which works best. To determine your takeoff foot, have a friend gently push you from behind. The foot you step forward from is your dominant foot and can be used for the takeoff. Alternatively, you can determine your takeoff foot by thinking about which foot you kick with or which foot leads when you jump over something, such as a hurdle. Practice your run-up several times to determine how many strides you'll take before performing the jump. Generally, the number of strides corresponds to your age, for example: 10 years = 10-11 strides 11 years = 10-12 strides 12 years = 11-13 strides 13 years = 12-14 strides 14 years = 13-15 strides 15 years = 14-16 strides 16 years = 15-17 strides 17 years = 15-21 strides To discover the starting point for your jump, start with your back to the sand pit at the point you will jump from. Run toward the area you generally start from, but only run the same number of strides you have determined you will take before jumping. The spot where you end your last stride is your starting point. Do this several times and adjust your starting point if necessary. Another way to determine your starting point is to begin from a certain point on the track and run forward the number of strides you have determined you will take. Mark the point of your last stride. Do this several times so you can find an average distance based on the number of strides you take. You'll need to use visible markers that will stand out from other jumpers who have a similar starting point. You can put cones, small flags, brightly colored rocks, or colored tape at your starting point. Place them off to the side of the track so they don't get in the way of jumpers or people competing in other events.
Summary: Decide which foot you will take off with. Figure out the number of strides you will take. Determine your starting point. Place markers at your starting point.