Q: Every block of wall needs to be placed on a secure footing, which is made from concrete. Footing should be poured twice as deep as the thickness of the wall and twice as wide. If you're using standard blocks (8"), then your footing should be at least 16" wide. Footing is formed by using a frame of 2x4s and wooden stakes. Double the width of the concrete block with two strips of 2x4s. Hold the 2x4s in place using wooden stakes along the outer wall. The 2x4s should be positioned so that they're secured by the stakes. Make sure you aren't preventing natural run-off water from the position of the footing. Observe the land in question for a few days prior to doing any work. Pay special attention to the area after it rains. You don't want to disrupt the flow of water so that it floods into your neighbor’s property. This will secure your potential wall firmly to the base. Fill the frame up to the edge.  Level the freshly poured concrete by running a 2x4 across the top. This will spread the concrete in an even manner.  Fill any spots that are low with additional concrete. Before you can begin building, you'll need to give the concrete ample time to dry. If you expect the footing to hold a substantial amount of weight, wait up to three days for it to dry.
A: Understand footing. Prepare the 2x4s. Be aware of the area. Pour the base concrete. Wait for the footing to dry.

Q: Now that you've prepared your poppadoms for baking, all you have to do is carefully place them on a baking tray lined with foil. You can even oil it a bit to keep the poppadoms from sticking. Make sure you leave enough room between each piece of dough so they don't stick together when they expand a bit during cooking. You may need to fit several baking sheets in the oven at a time, or to bake your poppadoms in several shifts if you only have one sheet. Keep an eye on your dough after the first 10 minutes or so to make sure it doesn't burn too fast. The finished product should be crisp and dry, but not so dry that it instantly breaks at the touch. Set the baking sheet aside and wait for them to cool completely before you fry them. If you are not ready to serve your poppadoms, you may store them in an airtight container once they have cooled. Now, you should heat 1/2 tsp. (2.5 ml) of oil in a frying pan and wait a minute for the oil to start bubbling a little bit. If you don't want to fry your baked poppadoms and enjoy the crisp and dry baked version, then you can stop before frying them. However, frying your poppadoms after baking them will give you that delightful, authentic taste you may be craving. This should only take about 30 seconds to a minute on one side, and even a bit less time on the second side. Use tongs to carefully turn over the poppadoms once they have cooked on the first side. This will ensure that you don't overcook this tasty treat. Place the fried poppadoms on paper towels to absorb the excess oil while cooking the remainder of the batch. Serve this tasty treat on its own or with your favorite dish. You can enjoy them with hummus, chutney, baba ganoush, or your favorite Indian food.
A: Transfer the thin pieces of dough onto 2 large baking sheets. Bake the dough in the oven for 15 to 25 minutes at 300ºF (150ºC) or until the wafers are crisp and dry. Allow the poppadoms to cool completely. Heat oil in a frying pan over medium heat. Place 1 or 2 poppadoms into the oil and turn them over when the edges begin to curl. Remove the poppadoms before they begin to brown. Place your homemade poppadoms onto paper towels while you continue cooking the rest. Serve.

Q: Salt baths can place a lot of pressure on your circulatory system, so if you have poor heart circulation, heart disease, diabetes, or are pregnant, always check with your doctor first to be sure that you can safely take a salt bath. You can quickly become dehydrated while taking a salt bath. Make sure you have a glass or water bottle near the edge of the tub to sip from while you soak. Soaking in a salt bath can be intense for your circulatory system and your muscles, so spend no more than 30 minutes in the tub. Even after that short amount of time in the salt water, you will likely feel weak when you get out of the bath. When you’re done, drain the tub and rise slowly. Hold onto something sturdy, like the edge of the sink, as you attempt to climb out. If you begin to feel dizzy, sit down immediately and sip some more water until you feel ready to stand again. The salt water is safe to leave on your skin, so no need to rinse yourself off or even wipe your whole body down with a towel. Use this drying time to rest for at least 30 minutes, since you will need some time to recover from the detox. It’s best to take this bath right before bed so that you won’t be doing any more physical activity for the day. Since Himalayan salt baths can be so intense, you should not be taking them every day. Start out by taking one a week, and then build up to two or three if you really like them.
A:
Ask your doctor if a Himalayan salt bath is safe for you. Keep a glass of water nearby. Soak for about 20-30 minutes. Stand up carefully. Rest while you air dry. Limit salt baths to 1-3 times per week.