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Directly asking a cute guy for his number is more than little nerve wracking, but the risk is worth the reward. When you have worked up the confidence to ask for his phone number, consider using a cheesy pick-up line, a cute video, or a note. Your boldness may capture his attention and score you his number. When approaching a stranger for his phone number, you can be more bold, daring, and memorable. By him a drink and ask the server to write your name and phone number on the cup. Tell him you are playing the phone number game and you need his digits to beat your friend. When you ask an acquaintance or close friend for his number, there is more at stake because the chances of you encountering him again are significantly higher. Instead of asking him directly for his number, request his digits in a joking way. Ask him if you can check of his phone. After a few minutes, hand it back to him. Tell him "your phone is pretty cool but it is missing one thing: my phone number." If he is interested in exchanging numbers, he will ask for yours. If you met him through work and it is not appropriate to ask directly for his number, consider asking for his business card instead. One of the surest ways of getting a cute guy's number is to offer up your own. This may prompt him to offer up his own number on the spot or he may choose to text or call you later. There are several ways you can pass along your number: Write your number on a napkin and give it to him. If you meet him while working at a restaurant or store, write your name and number on his cup or receipt. If he is your waiter, leave your number on a comment card or receipt. " When you meet an adorable guy and really hit it off, it is natural and acceptable to want to remain in contact. Express that you would like to get to know him more or want to continue the conversation. If he seems interested but doesn't immediately give you his number, don't panic. Consider handing him your business card, writing down your number for him, or asking him to put his number in your phone.

summary: Ask him for his number. Give him your number. Tell him you would like to "keep in touch.

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Move in until you're only a few inches away, with the wick at around mouth level. This way, the air won't have to travel as far to reach the flame, which will allow you to put it out easier. Don't hover directly over the candle, or the heat rising from the flame may burn you. Exhale suddenly through the opening in your lips. The key is to create a thin stream of air that will put out the candle in one quick gust. Keep blowing until the flame is completely extinguished. If the flame sputters but doesn't go out, you may not be blowing directly on it. Be careful not to blow too forcefullydoing so can send droplets of wax spraying, resulting in a big mess or even minor burns. When you blow out a candle, it releases a plume of thick, dark smoke. Keeping your distance from the extinguished candle will prevent this smoke from depositing soot on your skin or clothes or causing them to smell. Whenever possible, make it a point to extinguish your candles in a well-ventilated area where smoke won't collect. Over the long term, blowing out your candles can lead to unsightly black buildup on the wax or around the the inside of the container.

summary: Position your face close to the flame. Purse your lips together and blow. Stand clear of the smoke.

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Slow-cooked chips cook evenly and crisp up well. Set your oven to 325 degrees Fahrenheit, or 160 degrees Celsius. Move the racks to the middle position. Scrub the potatoes under running water to remove dirt, and cut off any green areas. You can leave the flavorful skin on, or peel it if you prefer a uniform appearance. Russets and Yukon Gold are two good options for this recipe. Avoid waxy or boiling varieties, since these tend to fall apart or cook unevenly. Uneven slices are much more difficult to cook, since the thin slices will burn before the thick ones are ready. Use a mandoline set to inch (3 mm), or a slicing disc attachment on a food processor. If you don't have either of these, sharpen a knife as much as possible and cut by hand. Keep the mandoline surface wet to keep the starch from sticking to the surface. Use a corrugated knife or mandoline blade if you prefer wavy chips. This size makes a thick-cut, crunchy chip, similar to store-bought kettle-cooked chips. You can cut the slices thinner with mandoline, but thin slices burn more easily. Starch molecules are essentially long chains of sugar, and just like sugar, they caramelize and turn brown when heated. If you prefer a light-colored potato chip with no burnt flavors, parboil the slices first to get rid of some starch: For every two large or three medium potatoes, combine 2 quarts (2 liters) water and 2 tbsp (30 mL) white vinegar in a large pot. The vinegar stops the potatoes falling apart. Bring to a boil. Add potato slices and cook for exactly three minutes. Cook for one or two minutes instead if slices are thinner than inch (3 mm). Drain potatoes and transfer to a baking sheet lined with paper towels. Pat dry, then leave on paper towels for five minutes to finish drying. Move slices occasionally for even drying. Grease heavy-gauge baking sheets or roasting pans with a light layer of olive oil, butter, or cooking spray. Thin, lightweight baking sheets may warp in the oven or burn the chips. If these are your only option, let the sheets warm in the oven as it preheats, and cover the entire surface with chips. Brush or spray on a little bit more oil or butter over the slices, or just flip them over once on the greased pan. See below for additional flavor ideas. Check on the chips frequently, since the cooking time can be unpredictable due to differences in potato variety. Rotate the pan halfway through for even cooking. Remove chips as soon as they are completely dry and the edges are starting to turn golden brown. You can leave them to brown a little more if you prefer them that way. If some slices brown more quickly than others, remove them with tongs and continue baking the rest. This cooking time is for " (3mm) slices. Thicker slices may take much longer to cook. Transfer your homemade baked potato chips onto paper towels to absorb the excess grease. Leave them uncovered to finish crisping as they cool. Homemade potato chips will turn soft sooner than store-bought chips. Keep leftovers in airtight containers in a dry, cool location.
summary: Preheat your oven. Prep the potatoes. Cut into thin, even slices. Parboil to reduce starch (optional). Grease the baking sheets and potato slices. Add the potato slices in a single layer. Sprinkle with salt and spices to taste. Bake for 1530 minutes. Let cool on paper towels. Eat within a couple days.