Materials and Equipment

• Tape measure
• Piece of paper, 8-½ x 11 inches
• Pencil

About the Tape Measure:

Examine the tape measure. Pull out a short length of tape and look at the numbers on the edge. On many tape measures, there is a toggle button that, when pushed down, will keep the tape extended. If your tape measure has one, push this down. If not, don’t let go of the tape, or it will snap back.

Most tape measures are in English measurements. These measurements include feet, inches, and yards. The first whole number that you will see is 1. This number marks one inch.

If you pull the measurement out enough to see 12 numbers, you will typically find that the number 12 is marked by a 1F symbol as well. This stands for one foot. One foot equals 12 inches.

Three feet, or 36 inches, equals one yard. Although this is not usually marked on the measure, this is a handy number to keep in mind when you are measuring things.

Each inch is divided into 16 smaller lines. Each of these lines is 1/16 of an inch. Most tape measures measure things to an accuracy of 1/16 of an inch.

Instructions

1. Take your pencil and make a mark anywhere on the piece of paper. Make a second mark partway along the length of the paper.
2. Place the end of your tape measure on your first mark. Holding this end firmly, stretch the tape measure until it touches the second mark. If possible, toggle the button so that the tape measure is locked open to this length. If not, hold the tape tightly.
3. Look for the first number to the left of the second mark. This is the number of inches between your two marks. Write this number down. (It should be substituted for x in the notation to follow.)
4. Now, count the number of smaller marks to the right of your number and to the left of your second mark. This is the number of sixteenths of an inch in addition to the number of inches between your marks. (This should be substituted for y in the equation to follow.)
5. This number should be written as x and y/16 inches. Note: If y is an even number, remember that 2/16 equals 1/8 inches; 4/16 equals ¼ inches; 6/16 equals 3/8 inches; 8/16 equals ½ inch; 10/16 equals 5/8 inches; 12/16 equals ¾ inches; and 14/16 equals 7/8 inches.

Tips

• Practice. It takes time to learn good measuring skills.
• Hold the tape measure firmly when measuring. Even a small change in the position of the tape measure will affect your measurement.

Required Ingredients

• Whole garlic heads
• Several teaspoons of olive oil
• Powdered herbs, such as paprika or cayenne pepper, if preferred
• Salt and pepper

Required Equipment

• Muffin tin
• Paring knife
• Aluminum foil, 12”x 16” piece
• Pastry brush
• Kitchen oven

Getting Started

1. Preheat the oven to 400 degrees.
2. Peel off the outer skin of each garlic head. Do not peel off the skin between each clove.
3. Trim off the tips of each garlic clove with the paring knife.
4. Put each head in a different cup of the muffin tin.
5. Pour a small amount of olive oil over the top of each garlic head. Use a pastry brush to make sure the head is completely but lightly coated with olive oil.
6. Sprinkle salt and pepper lightly over the top of each head. (Optional: ) Sprinkle lightly with cayenne pepper or paprika.
7. Cover the tin with aluminum foil.

Roasting the garlic

1. Bake the garlic at 400 degrees for 30 to 35 minutes.
2. Remove from the oven and let stand to cool for ten minutes after removing aluminum foil.
3. Remove the garlic bulbs from their skin. Eat them whole or use them as an ingredient in marinades, pasta or potato recipes, or combine them with butter or sour cream to make a topping for freshly baked bread.

Tips

• Allow the garlic to cool before touching.
• Experiment with different herbs and spices to yield different flavors.

Required Materials

• High-quality paper (watermarked 20-lb. paper works well).

Required Tools:

• Computer with a reliable software program and good-quality printer

Instructions

1. First, begin by collecting information from the person who has asked you to write a letter. Determine the name (if possible) of the person to whom the letter should be directed. Ask for the job description or qualifications needed for the desired position. Request a copy of the individual’s resume so that you can be clear about dates, degrees, and training.
2. Place your return address and telephone number at the top of the letter, aligned with the left margin of the document.
3. If the name of the person is unknown, you may address the letter with the salutation: To Whom It May Concern. The entire letter should be written with margins that are left aligned. The first line of the letter should be the salutation, followed by a colon. Skip a line.
4. Begin the first paragraph by identifying your connection to the person for whom you are providing the reference. Indicate the length of time and in what capacity you have known the individual. Explain why you believe you are qualified to recommend this person for the position he or she is seeking. Skip a line between the first and second paragraphs.
5. Continue in the second paragraph by identifying specific skills or training you have observed the person use in a professional capacity. Describe the personal qualities and professional training or qualifications that would make this person a good candidate for the position sought. Use strong, descriptive words. Write more than one paragraph if needed. Skip a line between each paragraph.
6. Describe how the person’s specific qualifications meet the skills needed for the position sought. If necessary, use more than one paragraph. Again, skip a line between each paragraph.
7. Conclude by offering to provide additional information to the reader. Repeat your telephone number or email contact information. Skip a line between the paragraph and your closing
8. End your letter with a valediction, or complimentary closing remark, such as Sincerely. Leave three spaces and type your name.
9. Print the document.
10. Sign your name between the valediction and your printed name.

Useful advice and information

• If you cannot recommend the person without strong personal reservations, don’t agree to write the letter.
• Don’t be too wordy - keep the letter short and concise.
• Use a business letter format.
• Never say anything false or exaggerate a person’s qualifications. You may find yourself engaged in business with the person to whom you are writing a letter, and they may not be pleased to find that the employee was not everything you claimed he or she was.

Required Ingredients

• Whole chicken, cut up into parts OR 6 chicken breasts
• Salt
• Pepper
• Olive oil
• Marinade or herbs of your choice (optional)

Required Equipment

• Baking dish
• Meat thermometer
• Kitchen oven
• Sharp kitchen knife

Before you bake

1. Preheat your oven to 350 degrees.
2. Rinse the chicken thoroughly with water.
3. Coat the sides of each piece of chicken with olive oil. Sprinkle salt and pepper over each piece.
4. Place the chicken in the dish.
5. (Optional) Drizzle marinade over each piece. Add herbs such as rosemary, oregano, or thyme if desired. You may use dried or fresh herbs, depending on your taste and the availability of each.

Baking the chicken

1. Place the baking dish in the oven. Do not cover.
2. Bake at 350 degrees for 1-½ hours. The skin should be a golden brown color.
3. Insert the meat thermometer into the thickest part of each piece of chicken. If the temperature is 170 degrees (180 degrees if the pieces are thighs), your chicken is ready to remove from the oven.
4. Cut the meat at its deepest part. The chicken is done if the meat is not pink and the juice from the chicken is clear.
5. Your chicken dish is ready to serve. Enjoy the expression on your guests’ faces as they savor your tender, juicy chicken.

Tips

• Be sure that the chicken is completely done. Improperly cooked chicken can lead to food poisoning.
• Wash any surface with which the raw chicken comes into contact with soap and water, or with a diluted solution of bleach or other cleaning agent to prevent contamination of other foods with bacteria that may be present on the raw chicken.

Required Materials

• Piece of deadwood 5 to 6 feet in length. The wood should be as long as the user is tall. Some possible choices include hickory, yew, ash, or hazel. The piece you select should be at least one inch in diameter and somewhat flexible.
• 6 pieces of wood 1 to 2 feet long. Use one of the choices above, or find some pieces of oak, black locust, or elm. Each of these pieces should be ½-inch in diameter.
• A length of hemp string 3-¾ feet to 4-½ feet long.
• 3 pieces of cardboard, 12 inches x 10 inches

Required Tools

• Sharp knife
• Utility knife or craft knife
• Rubber cement or craft glue

Instructions

1. With your knife, cut a notch 1 inch from either end of the piece of wood you are using as your bow. Cut the notch deeply enough so that it goes halfway through the diameter of the wood. The notches should be shaped in a half-circle. Cut them at a 90-degree angle, on the side of the bow that will arch outward.
2. Whittle the inner and outer sides of both ends of the bow. The bow should be wide in the center, and narrow and flexible at each end. Take your time so that you do this right; failure to whittle properly will cause your bow to break or snap easily.
3. Whittle the entire length of the wood that will form your arrows in the same fashion, removing the bark and whittling the wood straight and true. Cut a straight notch in the end of each arrow. This is where the arrow will rest on the bowstring.
4. Tie a loop at each end of your bowstring. The loop should be of sufficient size to fit securely around the notch you carved at each end of the bow.
5. Fit the first loop around one end of the bow. Using your foot as leverage, apply power to the opposite end, forcing it into a curved arch small enough to pass the second loop over the other end of the bow. Be sure the loops are secure at each end of the bow.
6. Cut triangular-shaped pieces of cardboard that are 1-¼ inches wide and 3-¾ inches tall. You will need three triangles for each arrow. Glue each of the pieces of cardboard about ¼ inches from the notched end of your arrow, so that the tall part of the triangle lies along the shaft of the arrow. Space the cardboard pieces so that they are at an even distance from one another. Allow the glue to dry.

Tips

• Whittle carefully. If you remove too much wood from one end or the other, your bow will become unbalanced.
• Use hardwood, not pine or another soft wood. Pick wood that is straight, not curved or bent.
• Be sure that the length of hemp is shorter than the bow. This will give you the necessary curve to create enough tension on the bowstring to make the arrow fly.