Shampoo strips your scalp of its natural, nourishing oils. When you over shampoo your hair, it becomes dry and lifeless. Those with fine straight hair will need to shampoo their hair more frequently than those with thick straight hair. Fine straight hair becomes oily quick. Apply shampoo 3 to 4 times a week. Use a volumizing shampoo that does not contain any heavy conditioners. Thick straight hair benefits from the presence of your scalp's natural oils. Apply shampoo directly to your scalp 2 to 3 times per week.Purchase a product with natural oils, such as keratin and argan oils. In addition to hydrating your locks, conditioners produce a glossier, healthier mane that is less prone to breakage and damage. The number of times you need to apply conditioner to your hair each week depends upon your hair type. If you have fine straight hair, over-conditioning will weigh down your locks and make it difficult to style your tresses. Apply conditioner sparingly after each time you shampoo. Do not apply any conditioner to your scalp, but from the middle of the hair shaft down to the ends. If you have thick straight hair, the hydrating qualities of conditioners will benefit your locks. Apply a generous amount of conditioner after each shampoo. Do not apply any conditioner to your scalp, but from the middle of the hair shaft down to the ends. Consider conditioning first and shampooing second. Reversing the order of your hair washing routine will transform oily, limp hair into bouncy, vibrant locks. First, nourish it with a rich conditioner. Then, apply shampoo to remove any excess oils and residue. Dry shampoo is ideal for the individual with naturally oily hair. Applying this product in between shampoos will absorb the oils produced by your scalp. Dry shampoo will transform your lifeless tresses into luscious locks in minutes. Begin with dry hair. Spray the dry shampoo onto your roots. Massage the product into your scalp with your fingertips. Brush through your hair to evenly distribute the product.
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One-sentence summary -- Shampoo your hair less frequently. Condition your hair according to your hair type. Use dry shampoo between washes.

Place all of the dry rub ingredients into a small bowl. Use your fingers or a whisk to mix together the seasonings until they're combined. You'll need: 1 tablespoon (17 g) coarse salt. 1 tablespoon (8 g) chili powder. 2 teaspoons (8 g) sugar. 1 teaspoon (2 g) freshly ground black pepper. 1 teaspoon (2 g) ground cumin. Get out a 5 to 6 pound (2.3 to 2.7 kg) beef brisket and pat it dry with paper towels. Spread the dry rub over the entire brisket. If you want to prepare the brisket ahead of time or give it extra flavor, wrap the seasoned brisket in plastic wrap. Refrigerate it for 4 to 8 hours. Heat charcoal briquettes and dump them on one half of the lower grill grate. This will make a hot side and a cooler, indirect heat side. Scatter 1 1/2 cups (135 g) of wood chips right on the coals. The chips will release a smoky flavor as they heat up. Avoid using a gas grill since you won't be able to smoke the meat properly. Get out a disposable aluminum foil pan and put the brisket in the pan. The fatty side of the meat should be facing up. Place the pan of brisket on the center of the grill grate so it's not directly over the coals. Put the lid on the grill. Let the brisket smoke and cook for at least 6 hours (and up to 8 hours). Check the charcoal every hour or so and add 10 to 12 new, hot coals to keep the grill hot. Spoon some of the juices from the pan over the brisket occasionally and add about 3/4 cup (67 g) of wood chips every hour for the first 3 hours. The brisket should become soft enough to pull apart easily with your fingers. Carefully take the pan of brisket out of the grill and set it on a work surface. Let the brisket rest for 15 minutes so the juices redistribute within the meat. Slice the meat into thin strips that go against the grain. You can pour the juices from the pan over the meat and serve the brisket immediately. Store any leftovers in the refrigerator in an airtight container.
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One-sentence summary -- Combine the dry rub. Dry the brisket and season it with the dry rub. Prepare a charcoal grill. Put the brisket in a pan on the grill. Smoke the brisket for 6 to 8 hours. Rest the brisket for 15 minutes and slice it.

Safety is obviously important when dealing with fire, but you're also dealing with electrical charges and batteries, which contain dangerous ingredients. Wear gloves. Although there aren't many safety measures available in prison to make the infamous lighter from "Orange Is the New Black," you'll want to take safety precautions and protect your hands. Keep a fire extinguisher and garbage receptacle ready. If you need to dispose of batteries, be sure to recycle them. Some municipalities and states, like California, require batteries to be recycled, and your community might have battery collection procedures. Dispose of the battery immediately if it starts to leak. This could be battery acid, which is dangerous and corrosive. You don't want a leaky battery. Plus, you'll need a charge to generate the flame. Most batteries will work, but a AA alkaline battery is common for this type of lighter and a good size. Use two batteries if possible, or a single 9 volt, because one AA battery might not provide enough power. This type of flame will start quickly and burn out quickly. So, have a flammable source on hand to transfer the fire, if you want to keep the flame going. Sheets of loose paper, newspaper, or dry leaves will work well here. It is important to transfer the fire and not let the battery itself light on fire, since it could explode. On most batteries, this should be clearly marked. On a AA battery and other cylindrical batteries, the positive (+) end or terminalknown as the cathodehas a small convex bump, while the negative (-) end or terminalknown as the anodehas the inverse: a small concave indent into which the bump can fit.
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One-sentence summary --
Take safety precautions. Use new batteries. Prepare a transfer source. Find the positive and negative ends of the battery.