Pull the drawstring down and away from the blind with your hand so the blades go up and lock into place. Once the blades are all the way up, let go of the drawstring. Standard brackets have a piece that clips into place over the front-facing side of the blind. Starting with one of the brackets, wedge the tip of the screwdriver between the clipped piece and the blind. Then, pull the screwdriver away from the blind to release the clipped piece and open up the bracket. Repeat on the other bracket. Grab a hold of the blind with both of your hands and gently pull it toward you. Now that the brackets are lifted up, the blind should easily slide out and away from the window. Once the blind is off, set it aside. Press the reverse switch on your drill so the drill bit will spin counterclockwise. Then, position the drill bit in one of the screws attaching the brackets to the window and press and hold the on switch. Once you've unscrewed the screw and bracket, place them in a small plastic bag so you don't lose them. Repeat with the screw on the other bracket. Hold the brackets with your free hand as you're drilling so they don't fall once the screws are out.

Summary: Use the drawstring to lift the blind blades all the way up. Use a screwdriver to lift up the bracket on each side of the blind. Slide the blind out of the open brackets. Unscrew the brackets from the window using a drill with a Phillips drill bit.

A recipe is a set of steps that lead to a delicious end. In a way, it's a gift from you to the people who read it. If you're writing down a recipe you've made so many times you could cook it in the dark, take a step back and think about the best way to present it to other people. Who will your readers be, and what is their cooking style? Your intended audience should influence the way you write your recipe. If you're writing down a family recipe to make sure it's never forgotten, authenticity will be important to you and your readers. You'll need exact ingredients and measurements so that people in future generations will be able to recreate Grandma's biscuits or Uncle Benny's chili and taste a piece of family history. If your recipe will have a public readership, tradition is less important than taste and accessibility. Make sure your readers will be able to find the ingredients you list, and ensure the final outcome will be tasty enough to make it worthwhile for your readers. Consider the skill level of your readers, too. Decide if there are ways you can make the recipe easier to follow for beginner cooks. If there's no getting around complicated cooking techniques, write the steps out as clearly as possible. Set out all the ingredients required to make your recipe. You may need to cook the recipe more than once to make tweaks, so make sure you have plenty of each ingredient. Don't forget to measure out the water, ice, and other ingredients you might be inclined to leave out. Get out all the pots, pans, spatulas, whisks, and any other equipment needed to make the dish. If you normally use specialized equipment, like an electric mixer, determine whether people without the equipment can make the recipe by hand. You may want to provide alternate options and ideas to make the recipe as accessible as possible. Imagine that you're making the recipe for the first time, and make the recipe the way you want your readers to make it. Start with the prep work, preheat the oven or stove, and build the recipe using raw ingredients. As you work, pay attention to the measurements and techniques you use, and the order in which you incorporate the ingredients. Take notes on what you're doing. Write down measurements for each ingredient. Describe each step of the process using common cooking and baking terminology. Be sure to record each and every step - you can edit later if you need to. Consider taking photos. Colorful step-by-step photos can draw readers in and provide helpful information on complicated techniques. Try taking pictures of each step as you go, or have someone else take pictures while you work. Even if you don't include step-by-step photos, you may want to have at least one picture of the finished dish.

Summary: Visualize your recipe. Gather your ingredients. Gather your supplies. Start cooking.

If you grew up on a meat and potatoes diet and don't have much experience with chiles, allow your body to grow accustomed to spiciness slowly. Add a little spice to common foods in your current diet. Add a shake of red pepper flakes to your soup, or put a splash of hot sauce in your ketchup. Serve diced peppers, or a chile-based sauce, on the side, and add it to your food as you eat. This gives you maximum control over the spiciness. If your buddy chows down on ghost peppers while you nibble on a bell pepper, it is likely that he has built up a tolerance for capsaicin over time. Slowly but steadily move up the ladder from milder to spicier chiles. You can train your body to adapt to hot weather, and you can do the same with hot chiles. The Scoville Scale is the standard guide for heat in chiles. The more Scoville units, the more capsaicin, the spicier the chile. Use it as a guide on what chile to try next. Instead of thinking you can get the pain all over with at once by popping the whole pepper, take smaller bites, especially as you build up your tolerance. Dole out the capsaicin in smaller doses so your body can absorb it more efficiently. If you don't overwhelm your taste buds with heat, you'll be better able to appreciate the range of flavors in spicy dishes. Everybody is different. Like the guy who can drink you under the table without seeming the least bit buzzed or your friend who can eat as much as she wants without gaining a pound, some people can simply tolerate spicy foods better than others. The idea of "no pain, no gain" might urge you forward, but use common sense in deciding when you've maxed out your body's adaptability to spiciness. If you seem to have reached a plateau as you work your way up the Scoville Scale, you may just want to accept that as your limit. Think of all the spicy foods you've already added to your eating repertoire.
Summary: Start small. Move up the heat ladder. Eat slowly and savor the spice. Don't force it.