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Difficult pans may require a second coating but not as much catsup. The longer the catsup is left on the bottom the greener it may become, just scrub it off and apply a fresh coat and scrub lightly. This should only take a few minutes.

summary: Squirt regular catsup on the bottom of inverted copper bottom pans. Let set for a few minutes. With either a good sponge or some natural charcoal, scrub the bottom of the pan until it glistens. Repeat if needed.

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A pencil case with multiple compartments of different size will help you effectively pack your supplies. Try to get a case with stackable layers, in order to fit in as many supplies as needed. Organize each compartment with supplies of the same category and/or size. Put the compass, protractor, and calculator together. Carrying a pencil case between classes as well as back and forth from home will definitely cause some wear and tear on the fabric. Choose a fabric that will be less likely to rip in between classes, so none of your supplies fall into your backpack or on the floor. Try to get a pencil case made with nylon fabric. Not only is it easier to clean, it is strong enough to stay intact if you fill your pencil case to maximum capacity. Hard plastic pencil cases are durable, but make sure to keep track of how much supplies you try to pack. If you pack too much, you will be less likely to close the case because it has a lid instead of a zipper. A medium sized pencil case would be the best size for everyday classes. You may have a class where you may need more room for a ruler or a notepad, so a larger case would be suitable. If after a few months of your school routine, you notice that you are not utilizing many of your supplies, scale down to a smaller pencil case. This will fit in any backpack, and could even be left out on your desk since it wouldn't take up much space. Some people find it best to only carry the necessities and keep a bigger pencil case in their locker for things that are specific to one class (geometry kit, watercolours, coloured pencils etc.)

summary: Get a case with compartments. Pick one with a durable fabric. Decide on the size.

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You want a bold, full-flavored bean to get the best drink. Fruity coffees, like many originating from Central America, often lose some flavor when mixed with the milk, and mild or light roast beans are not robust enough to provide the coffee taste you want. Aim for Sumatran, Java, or Brazilian beans, or dark-roasted beans with a big flavor. You can also use espresso beans, though you want to brew them like traditional coffee. In order to avoid weakly flavored coffee, which may occur when the milk is added, you want a strong pot of coffee to start with. While some people suggest using espresso, a cup of espresso and steamed milk is technically a latte, not a cafe au lait. If you use a coffee maker, use twice as many ground beans or half as much water to get stronger coffee. If you use a French press, or press pot, be sure to add an extra 2-3 spoonfuls of grounds, and let them steep in the hot water for at least 4 minutes. Scalding is just a culinary term for heating up the milk. You want to be careful not to foam the milk, just warm it up. Place it in a saucepan and heat it up slowly, on low heat, until it is just beginning to bubble and is hot to the touch. It should not be bubbling. You can also use the steaming wand found on an espresso machine, which will heat the milk up without the chance of burning it. Use whole milk for the most authentic, rich cafe au lait taste you can get. While a traditional cafe au lait has no foam, all milk drinks should be slightly foamed, as air bubbles improve the taste. Take a whisk to the milk for 10-15 seconds before removing it from heat to get the best flavored drink. You want equal parts of milk and coffee, and you want to avoid stirring it up if possible to reduce any foaming. To make this easier, you might transfer the warm milk into a heat-safe measuring cup before pouring. While the ratios do not have to be exact, a cafe au lait is supposed to be half milk, half coffee. Add more or less milk to get a weaker or stronger cup. If you are struggling to pour both simultaneously, then pour the milk first, then pour the coffee into the milk. If you want to emphasize the French aspect, you should serve the coffee in a small bowl, as the French do. For an Italian twist, serve it in a tall glass, usually with a handle (though most Italians use espresso instead of coffee). Feel free to add sugar to taste, as most French drinkers add 1-2 packets.
summary: Choose the right coffee beans. Brew up an extra strength cup of coffee. Warm 1 cup of milk. Pour the hot milk and coffee into your cup simultaneously. Serve the cafe au lait immediately.