Q: A mortar and pestle is a good instrument for this purpose. Add the crushed seeds. Simmer gently for 5 to minutes. It is now ready to serve as it is. However, you may wish to add milk, as with ordinary tea.seeds:
A: Boil the kettle. Crush or grind 1 tablespoon of anise seeds. Add 2 cups of boiling water to a saucepan. Serve.

Q: If you still have the liquid you cooked the pumpkins in, this can be reused. Otherwise, boil about 4 pints (2 liters) of fresh water. Use your hands or a large spoon. Do not mash the cubes into the jar. Instead, allow them to sit somewhat loosely. Leave about 1 inch (2.5 cm) of headspace or empty space in between the pumpkins and the top of the jar. Pour the water slowly to prevent it from splashing out and to allow it to fill the empty spaces in between the cubes of pumpkin. Make sure that approximately 1 inch (2.5 cm) of empty headspace still remains in each jar. Make sure that the lids are screwed on securely. If the lids are too loose, you will not be able to create a seal during the canning process. Heat the water to boiling. You must use a pressure canner when canning pumpkin. Use jar tongs to carefully place the jars on the rack inside the canner. Do not allow the jars to clink together as you move them. If the jars do collide, they may crack. Put the heat on high while the pressure valve is still open. Allow the steam to escape through this vent for ten minutes to purge the air inside. Close all the valves to allow pressure to build inside the canner. You will also need to set the weight, but the amount of weight will vary depending the time of pressure canner used as well as your present altitude. If using a dial-gauge pressure canner, set the weight to 11 lb (4.99 kg)for altitudes up to 2000 feet (609.6 m). Add 1 lb (0.45 kg) of weight for every additional 2000 feet (609.6 m), stopping at 14 lb (6.35 kg). If using a weighted-gauge pressure canner, set the weight to 10 lb (4.54 kg) for altitudes up to 1000 feet (304.8 m). For any higher altitude, set the weight to 15 lb (6.8 kg). If using quart-size (liter-size) jars, however, you will need to process the pumpkin for 90 minutes. Turn off the heat after the jars have finished processing. After the pressure drops to zero, wait three additional minutes and open the vent to release the steam. Open the canner and lift the jars out with jar tongs. Set them to dry and cool in a draft-free area. Do not allow them to touch or bump into each other. After the jars have cooled overnight, press on the center of each lid to check the seal. If it does not move, the jars have been sealed properly. If the center button "pops" or moves up and down when pressed, the jars have not been sealed and are not safe for long-term storage. A basement or refrigerator works best.
A: Boil water. Pack the pumpkin cubes into the jars. Pour the boiling water into the jars. Put the lids onto the jars. Fill a pressure canner with 3 inches (7 2/3 cm) of water. Place the jars in the canner. Cover the canner but allow it to vent. Set the weight and close the vents. Process the jars for 55 minutes. Turn off the canner and let cool. Remove the jars and let cool. Check the seals. Store sealed jars in a dark, cool area.

Q: Lightly grease a baking sheet or line with aluminum foil. Cook for 50 minutes or until tender. Use a knife or fork to determine whether the squash is finished. Add the onion and the garlic and cook for 2-3 minutes, stirring occasionally. Stir in tomatoes and cook for an additional 3-5 minutes. The pulp should come out in long, stringy pieces. Place in a mixing bowl. Add olive oil, salt, and pepper to taste.
A: Preheat oven to 375 degrees F (190 degrees C). Place spaghetti squash skin-side up on the baking sheet. Heat vegetable oil in a skillet over medium heat. Use a fork to scrape out the insides of each piece of squash. Toss with the cooked vegetables, feta cheese, olives, and basil. Serve immediately and enjoy!

Q: Many amps contain additional controls, such as ones for special effects like chorus, tremolo, delay, and reverb. Note, however, that you can often achieve a higher quality tone by using effects pedals to produce these effects. The most common effect to come equipped with an amp is reverb. The reverb effect produces a larger sound by simulating the sound wave bouncing off multiple surfaces. The reverb effect is subtle but powerful, and it can be used for a wide array of sounds. The world of guitar pedals (also called effects pedals, or stomp boxes) is nearly endless. The most versatile pedals are delay, distortion, and compression. Effect pedals range from about $30 to around $1,000. Effects pedals are typically powered by a 9V battery and must go in between your guitar and your amplifier in the chain. Plug your guitar into one end (the input) and your amp into the other end (the output), then use your foot to activate the effect while playing. Search online for a better idea of what effects and amplifier settings your favorite recordings are using. Classic/hard rock uses distortion/overdrive, flanger or phase, wah-wah, and delay. Blues guitar uses a variety of overdrives and amp simulator pedals. Country guitar utilizes tremolo and reverb. Shoegaze uses almost every pedal you can imagine but especially utilizes reverb, distortion, fuzz, delay, chorus, and tremolo. Once you get an understanding of your guitar needs you can invest in an amp that suits you. If you are playing out of a small practice amp, the best upgrade you should consider is a combo tube amp. For tube combo amps, you can usually get away with a single 12" speaker, but many prefer the louder cousin, two 12" speakers. Classic tube combo amps are made by Marshall, Fender, and Vox. You can also upgrade to a stack which consists of a guitar (or bass) head and a cabinet of two to four speakers.
A:
Experiment with other controls on your guitar amp. Use additional pedals. Upgrade your amplifier.