You will need to paint in sections, allowing different areas time to dry.  Drying typically takes 24 hours.  For this reason, only mix colors that are needed in a specific area, to avoid having wasted, unused paint on your palette.  The first colors to pour are those for line work and small detail. The last colors you will want to do are the background of the image, like the sky. You should buy oil paint; 37 ml tubes should be sufficient, unless your glass is very large. If you do not have the exact paint shades that you would like for your painting, begin by mixing paints to get your desired colors. Squeeze the amount needed (small for a small area, more for a large area) of a light color onto palette paper, wax paper, aluminum foil, or a mixing palette.  Add a small dab of the darker primary color to the light color. Mix well with a palette knife or brush. Keep adding small amounts of dark or light until you get the desired shade. Once you have the desired color/shade, add gilding size to your paint to help it adhere to the glass. Because glass is non-porous, it does not take paint well. You must use gilding size to help the paint adhere to and dry quicker on the glass. Pour a small amount of size directly onto your already-mixed paint and begin blending it in.  Add size as needed to larger paint piles. The desired ratio is 1/2 paint to 1/2 size. Blend thoroughly with a palette knife or paint brush. Separating the paints will help you avoid accidental color mixing.
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One-sentence summary -- Decide which parts of the painting you will do that day. Get your desired paint colors ready. Blend quick dry gilding size with the paint. Pour the paint from your palette/mixing station into a small cap or cup.


Use a sharp knife and slice the beef into thin strips along with the grain. Each strip should be about 2 inches (5 cm) wide. Cut each strip crosswise into 1/4 inch (0.6 cm) slices. In a large bowl, whisk together the cornstarch, half the soy sauce, and the sesame oil. Add the beef, then stir well until all the meat is coated. Set the meat aside for 10 to 20 minutes. Use your hands to separate the noodles into strips. If necessary, cut the noodles into 1/2 inch (1.25 cm) pieces.  Note that the noodles may break into shorter pieces as you separate them. Use actual chow fun noodles if possible. If not, use any wide rice noodle. Cut the white portions off the green onions. Smack the white parts with the flat side of your knife, and place them in a bowl.  You should also add the ginger and garlic to the same bowl, as well. Place the green portions of the onion in a separate bowl. Set aside. In a small bowl, whisk together the white pepper, sugar, remaining soy sauce, rice wine, oyster sauce, and water. Place this seasoning liquid near the stove, next to the other ingredients. Place a large skillet or wok on the stove and heat it on high. Once hot, add 1 Tbsp (15 ml) of cooking oil. The skillet is hot enough when you can add a bead of water to it and watch it evaporate withing 1 to 2 seconds. Place the ginger, garlic, and crushed sections of the green onion in the hot oil. Cook, stirring constantly, for 15 seconds or until the aroma gets drawn out. Once ready, carefully push the aromatics to one side of the pan. Add the beef to the pan in a flat layer. Sear it without stirring for 1 minute. Place the bean sauce in the skillet. Stir together with the beef and continue cooking for 30 seconds.  Use black bean garlic sauce. If you cannot find any at the store, you can crush 2 Tbsp (30 ml) of cooked black beans with a fork and add that, instead. The beef should be cooked through, but be careful to avoid overcooking it. Once cooked, remove the beef, bean sauce, and aromatics. Set it aside. After removing the contents of the pan, rinse and dry the pan. Reheat the pan on high heat before adding another 2 Tbsp (30 ml) of oil. Add the noodles in a flat layer and sear, without stirring, for 2 minutes or until crusty. Add the bean sprouts and cook, stirring constantly, for another 1 minute or until the sprouts are soft. Note that some noodles may stick to the pan during this time. Place the beef and aromatics in the pan, along with any juices. Add the remaining green onions and stir to combine. Add the seasoning liquid and stir-fry for another 1 minute. When done, the beef should be well cooked and the sauce should be heated through. Remove the chow fun from the heat and transfer it to a serving platter. Serve immediately.
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One-sentence summary -- Cut the beef. Marinate the beef. Separate the noodles. Split the green onions. Prepare the seasoning liquid. Heat the skillet. Stir-fry the aromatics. Cook the beef. Add the bean sauce. Cook the noodles and bean sprouts. Return everything to the pan. Serve.


Okay, now it’s getting close to the big game! You may be feeling some anxiety, but you can reduce that by having everything prepared. Make a list of everything you will need. Go ahead and pack your bag. Pack your equipment, uniform, towels, and anything you will need for the tournament. Check items off of the list as you go. Put the bag by the door or in an obvious place so that you don’t walk out without it in your excitement to play the game. Let your body know that it’s about to do some hard work. Eat a meal that’s high in carbs and protein. This will boost your glycogen levels. A great meal to have would be pasta and salmon. It’s yummy and beneficial! This is a great excuse to kick back earlier than usual. Try to have your dinner a little earlier than usual. It may be difficult, but turn off the TV, computer, and smart phone as early as possible. Use this time to meditate on the game or read a good book. Stop drinking caffeine around 12 p.m. Try to avoid letting anxious, negative thoughts enter your mind. It’s normal to have them, but focus on the positive. Go through the game play in your mind. Imagine the moment that you win. Play this over and over in your mind until success seems like the only reasonable outcome.
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One-sentence summary --
Pack your sports bag. Eat a meal that is high in carbs. Relax early in the evening. Visualize success.