Problem: Article: Pull on a pair of rubber, vinyl, plastic, or latex gloves. Cover your work surface with a cheap, plastic tablecloth or some newspapers. This will keep the dye from staining your hands and your work surface.  If the dye spills, wipe it up immediately with rubbing alcohol. It might be a good idea to wear an apron or old clothes that you don't mind possibly staining. The more water you use, the lighter your dye will be. It might be a better idea to start off with ½ cup (120 milliliters) first, do a test swatch, then add more water as needed. Stir the solution with a spoon or skewer.  If you are using liquid dye, shake the bottle first. Don't add salt or vinegar. The tray needs to be big enough to fit your paper. You can also use a baking dish or a rimmed baking sheet. Choose thick paper, such as watercolor paper or hardcover book pages. Set the paper into the tray, then press down on it with your hands so that it sinks into the dye. If you are working with expensive paper, consider doing a test swatch using a scrap instead. Allow the excess dye to drip off of the paper. Don't worry if the paper looks dark. It will lighten slightly as it dries. Sandwich the dyed paper between two stacks of paper towels. Gently press down on the paper towels to absorb the excess dye. Cover your ironing board with a thin cloth. Place the dyed paper on top of the cloth. Cover the paper with another cloth. Turn your iron to the lowest setting. Pass the iron over the paper. This will help keep the paper nice and flat as well.
Summary: Put on a pair of gloves and protect your work surface. Fill a jar with ½ to 1 cup (120 to 240 milliliters) of hot water. Add 1 teaspoon of liquid dye or 2 teaspoons of powder dye. Pour the dye into a shallow tray. Dip the paper into dye. Lift the paper out of the dye. Dry the paper between two sheets of paper towel. Iron the paper dry.

Problem: Article: Spinach adds several healthy benefits to your omelet. In particular, it’s got a ton of iron, which will help you stay healthy and gain strength. It’s also got a good amount of filling fiber and a bunch of magnesium, which is vital to both neurological and metabolic health. Perhaps best of all, there is no need to worry about how much you add - throw in as much as you’d like. For example, make a spinach and low-fat cottage cheese omelet. Add tomatoes, and season with salt and pepper. Another great vegetable to add to your omelet is bell pepper. Just ¼ cup of chopped peppers will provide more than enough vitamin C. Add whichever color bell pepper you prefer.  Aside from supporting your immune system, vitamin C can help your body burn fat and convert carbs into usable fuel. Further, it can even help your muscles grow and recover after a workout. There a plenty of veggies you can add to your omelet. In fact, creatively changing up your omelets can help make a staple meal into an ongoing (and delicious) experiment of new dishes.  For instance, adding two or three ounces of a cooked vegetable can make an omelet both healthier and more filling. Especially enjoyable additions include asparagus, zucchini, mushrooms, eggplant, tomato, and avocado. Another way to add fiber - and good fiber at that - is by adding beans to your omelet. The benefit of doing so is two fold: you’ll stay full for longer, and your body will lose body fat more easily. Soluble fiber also helps reduce some of your cholesterol levels, counteracting some of the cholesterol found in eggs. Add diced tomatoes, garlic powder, and cayenne for a southwest-inspired flavor profile. Cheese is one of the main sources of saturated fat and cholesterol in many people’s diets. Meat is another. The healthiest route is foregoing meat and cheese in your omelet altogether, but you can get away with using a bit of reduced fat cheese and lean meat options. For instance, make a ham and cheese omelet with two egg whites, ¾ ounce of reduced fat Swiss cheese, an ounce of extra-lean ham (about ¼ cup, cubed), and scallions to bring out the omelet’s flavor. Omelets aren’t just for breakfast anymore. You can make an especially savory omelet by adding quinoa, which will add both flavor and texture normally foreign to egg-based dishes. Plus, quinoa is the grain with the most protein, and contains especially healthy unsaturated fats as well as filling fiber. Try adding a ¼ cup of cooked quinoa with spinach, tomatoes, and kalamata olives. Season this one with cumin.
Summary: Strengthen an omelet with spinach. Bulk up the omelet with bell peppers. Make a mostly veggie omelet. Add black beans. Use light cheese and lean meat. Mix in some quinoa.

Problem: Article: Put some fries in the oven. Make sure you have hot food to serve. Serve this about an hour after guests arrive so your guests don't get bored. Or order some food on your mobile or PC.
Summary: Pump up the music.

Problem: Article: Your hair doesn’t need to be freshly washed, but you don’t want it to be oily or flat. If you wash your hair before doing this style, add volumizer or a similar hair product as part of your styling process/while drying. If you do this, there is no need to add an additional volumizer to your hair later in the process. If possible, make sure that this has heat protectant properties. If not, you may want to add a few spritzes of heat protectant to your hair as well. Using a comb, mark out a straight side part and comb your hair so that it falls neatly on either side of the part. You may find it useful to fasten your bangs (or the front piece of your hair that will be styled to look a bit like bangs) on the larger side of your part to the side while you work on the rest of your hair. Starting at the side of your part that has less hair, wrap different-sized chunks of hair around the barrel of a 1.5-inch (38mm) curling wand. Pull the chunks of hair towards your face as you wrap them around the wand, and hold them there for 10 to 20 seconds.  How long you should hold your hair on the wand will depend on the power of your wand and the type of hair you have. For example, if you have fine hair, it will take less time than if it’s thick. The chunks of hair should be more vertically thick (going from the top of your head to the bottom of it) than horizontally thick (going from one side of your head to the other), as you want long, soft, waves more than tight curls. If you are unsure of what size each chunk of hair should be, aim for between 2 and 3 inches thick. If you already have bangs, you needn’t do much beyond brushing them to the side and tucking them in so that they blend with your hair depending on their length. If they’re longer or if you don’t have bangs, pull the chunk of hair at the front of the large side of your part (i.e. where your bangs would be) up above your head and wrap it backwards, away from your face, around the curling wand. Wait for 10 to 20 seconds, then let it go. Move on to the rest of the hair on the large side of your part, continuing to pull the chunks of hair away from your face as you wrap them around the wand. Gently run your fingers through your hair in order to break the curls up and blend them into waves. You can also do this with a large-tooth comb. Spray your hair with texturizing spray and style it with your hands to get it into the shape you desire.
Summary:
Ensure that your hair is clean and dry. Add a volumizer or a similar hair product to your hair. Part your hair dramatically to one side. Curl your hair on the small side of your part. Style your bangs. Curl your hair on the large side of your part. Break up the curls. Texturize.