Q: The best skillets for cooking a steak on the stove are cast iron skillets, which get very hot, distribute the heat evenly, and create an even crust on the meat. If you don't have a cast iron skillet, use the skillet or pan with the thickest bottom that you have. Olive oil has a low smoke point, and will smoke very quickly and taste somewhat bitter. You want an oil that will get hotter without smoking too much. Grapeseed, gram, or canola are all ideal. Some people like to add a little butter to the skillet as well, for an added nutty flavor. You can add it at the beginning, or wait until you flip the steak. Don't crowd the skillet with too many steaks, or the temperature will lower in the pan and the steaks will cook unevenly. Steaks don't take long to cook, so take your time and do them one at a time.  When the skillet it hot, lay in the seasoned steak, dropping it into the skillet away from you to avoid splatter. If the skillet isn't hot and the meat doesn't sizzle, take the meat out and wait. Putting a piece of steak into a cold pan will make a tough steak. Put the meat in the skillet and leave it alone for about five minutes. Let it caramelize on that side. You don't need to prod at it, check on it, or do anything. Just let the meat cook.  Don't push on the steak or press it into the skillet. There's no need to do this. Cook thinner steaks for no more than four minutes and thicker steaks for up to six, depending on how done you like your steak. Flip the steak to the other side when it's ready. If you have them, tongs are great for cooking a steak, because you don't have to pierce the meat. Forks are also fine, though some people prefer not to pierce the meat before slicing it. It's not a huge deal, either way, and some people swear by either method. If you like a steak on the rare side, it should be done with a few minutes on each side, and 10-15 minutes of resting while covered. But if your steaks are very thick, or you like them a little more done, the best way to cook them is by finishing them in the oven. Spoon extra butter over the steak and plate in the center of the oven at 275 degrees F. Finish it for 5-10 minutes, until the temperature shows where you want it on the thermometer, or it feels the firmness you're looking for.
A: Use a cast iron skillet over medium-high heat. Use a high-heat oil to coat the skillet. Cook one steak at a time. Cook 4-6 minutes on each side. Flip the steak with tongs or a fork. Lower the heat and finish the steak, if necessary.

Q: Apply the glue and trim to 1 side of the label at a time. If you are decorating the front label, consider doing 3 rows of rhinestone trim. Use a thin trim for the first and third rows, and a larger trim for the middle row. Use a thin, simple trim for the back label. You don't have to use rhinestones for the middle row. Try pearls or even studs! Some bottles have a round stamp or seal near the top, right between the neck and label. Choose a large rhinestone, then glue it right over the stamp or seal. Glue 1 to 2 rows of tiny rhinestones around the larger one for a fancier look.  The large rhinestone should be large enough to cover the stamp or seal. For more variation, use tiny pearls for the first row, and silver rhinestones for the second row. If all of your rhinestones are the same shape, size, and color, your bottle may look monotonous. Give the bottle a quick coat of a clear-drying glue or spray sealer, then shake some glitter onto it. This works especially well over smooth, pearl trims.  If you are using spray sealer, it must be glossy, or you will dull down the rhinestones. Use glitter that is the same color as your rhinestones to help blend it in some more. Extra-fine glitter will look pretty, but you can use chunky glitter instead, or even a combination of both! If you covered your entire bottle with rhinestones, it may look a little monotonous. Let the bottle dry first, then add larger rhinestones, gemstones, or flat-backed pearls on top. Use these sparingly; do not cover the entire bottle with these. This works especially well over a pearl trim. The rhinestones will help add some texture. Cut a length of ribbon and tie it into a bow. Glue the bow to the neck of bottle, then cut the tails of the bow into angles. Glue a fancy gemstone or brooch to the center of the bow for a more detailed touch.
A: Outline labels with rhinestone trim for a fancier touch. Glue large, fancy rhinestones over round stamps or seals. Break up monotony and add texture with glitter. Layer larger gems and rhinestones over tiny ones. Add an accessory, such as a bow, if desired.

Q: If you are finding that making minor changes in your diet or reducing your stress levels, for example, talk with your doctor to see if you have a health issue. This might be contributing to your low energy levels. It's a good idea to get annual medical check-ups to monitor your health. Your thyroid produces hormones that impact metabolism and growth. If your thyroid doesn’t produce enough of this hormone (hypothyroidism), then your body is left feeling weak and tired all the time. Hypothyroidism commonly affects older adults (over the age of 60). Women are often prone to hypothyroidism during menopause. Anemia, or low iron levels in your body, can affect your energy level and leave you feeling drained. Ask your doctor to check your iron levels. She may prescribe iron supplements or increased intake of foods rich in iron (such as beef, chicken or other meats). Women are especially prone to being anemic, especially during pregnancy. There could be other health issues impacting your energy level. It may be something minor and immediately treatable, such as a urinary tract infection. If you think it may be something more serious, talk to your doctor. Depression and anxiety can contribute to reduced energy levels. If you feel depressed or anxious, consult your doctor or visit a therapist.
A: Visit your doctor if simple fixes don't work. Have your thyroid checked. Ask your doctor to check for anemia. Check for other health issues.

Q: Heat the sugar until it's melted and golden -- take care not to burn it. Tilt the pan to coat the bottom of the cup. Let the melted sugar stand in the cups for 10 minutes. Beat 6 eggs, 3 cups of milk, and 3/4 cup of sugar together until the ingredients are combined but not foamy.  Pour boiling water up to 1 inch (2.5 cm) in the pans. Bake them until a knife or toothpick inserted near the center comes out clean. Remove the custard cups from the pans and cool them on wire racks. Enjoy this caramel custard while it's nice and warm or chill it for a few hours before you eat it.
A:
Preheat your oven to 350ºF (176ºC). Cook and stir 3/4 cup of sugar over low heat in a medium saucepan. Pour the melted sugar into 6-oz. custard cups. Beat the eggs, milk, vanilla extract, and the remaining sugar together in a large bowl. Pour the mixture over the caramelized sugar. Place the cups in two 8-in square baking pans. Bake the cups for 40-45 minutes. Serve. Finished.