Q: Put 9 tablespoons (125 g) of softened unsalted butter into a small bowl. Chop the leaves from 3 to 4 sprigs of fresh thyme and 1 sprig of fresh rosemary. Add these to the butter along with 2 tablespoons (7.5 g) of freshly chopped parsley leaves, salt, and pepper to taste. Stir to completely combine the ingredients. Get out a 4 to 5 pound (1.8 to 2.2 kg) turkey crown and use your fingers to pull up the skin of the turkey away from the flesh. Scoop the herb butter underneath the skin and rub it evenly between the skin and the flesh. Set the turkey crown in a roasting pan so the skin side is facing up. Turn the heat down to 350 °F (177 °C) and cook the turkey crown until juices run clear when you poke it with a knife. This should take 1 1/2 hours. To tell if the turkey has finished cooking, insert an instant-read meat thermometer into the thickest part. If it hasn't reached 170 °F (77 °C), return it to the oven to cook for 30 more minutes before checking the temperature again. If it's reached 170 °F (77 °C), cover it loosely with aluminum foil and let it rest for 30 minutes. The turkey crown will finish cooking and the juices will redistribute within the meat. Set the turkey crown on a cutting board and use a sharp knife to slice it for serving. Serve the hot turkey crown with pan gravy, rolls, roasted sweet potatoes, and steamed vegetables. Refrigerate any leftovers in an airtight container for 3 to 4 days.
A: Preheat the oven to 390 °F (199 °C) and mix together an herb butter. Rub the herb butter under the skin of the turkey crown. Roast it for 15 minutes, reduce the heat, and cook it for 1 1/2 hours. See if the temperature is at 170 °F (77 °C). Rest the turkey for 30 minutes. Serve the herb butter turkey crown.

Q: You can use an electric grill, charcoal grill, or barbecue. Heat it on medium–high heat.  To make the miso butter, simply mix the miso and butter together in a small bowl with a fork. You can also use margarine or coconut oil as an alternative to the butter. Cut the leaves off the stems of the bok choy. Cut the stems in half lengthwise. Wash the stems and leaves under cold running water, and then pat them dry with a towel.  Cut the leaves into long strips and set them aside in a heat-proof bowl. Use a butter knife to coat the bok choy stems with the miso butter. Place the bok choy stems cut-side down on the grill and close the lid. Cook for about five minutes, then use tongs or a metal spatula to flip them over. Cook for another five or six minutes, until both sides are golden brown, tender, and slightly crispy. Drizzle oil and lemon juice over the bok choy leaves and toss to coat. Remove the stems from the grill and place them on top of the leaves. Let the grilled bok choy sit on the leaves for a few moments before serving. This will wilt the leaves and make them tender and warm. Add salt and pepper to taste, then divide the grilled bok choy into four servings.
A: Heat the grill and make the miso butter. Prepare the bok choy. Grill the bok choy stems. Wilt the leaves. Season with salt and pepper before serving. Finished.

Q: You will need to be very close so that your faces can touch. This is a fun way to show affection if you are already close to one another, like if you are cuddling on the couch or holding each other close. Touch the tip of your nose to the tip of your partner's nose. You can leave your eyes open or closed; do whichever feels more comfortable. " Go back and forth a few times as you rub noses - that's an Eskimo kiss! If you're feeling very affectionate and cuddly, move forward and nuzzle your nose into your partner's cheek.
A: Get close to your partner. Touch noses. Shake your head from side to side as if you're saying "No.

Q: They're notorious for making people tear up when they’re sliced — which means they’re a quick and easy way for you to start producing tears for the weepy look of the bedeviled pink eye.  Onions produce a sulfur compound called syn-propanethial-S-oxide. When an onion is cut open, the compound is released into the air. When the chemical reaches your eyes, the lachrymal glands above the eyelids (responsible for the regulation of tears) produce tears to help wash away the irritating chemical.  Sweet onions produce less syn-propanethial-S-oxide than other onion varieties because the sugar and high water content can abate the irritating enzymes. So if you’re really looking to get the tears going, chop the pungent red or white onions instead of the sweet yellow Vidalias. If you aren't trying to get too creative with your tear production techniques, then get some eye drops from the drugstore or supermarket. Usually, directions on eye drop containers suggest only one or two spurts into the eye. To create the illusion of more tears, put a few extra drops than you normally would into your eyes and let them run down your face. Don’t wipe the drops off your cheeks so that everyone will assume your eyes are in a constant state of weeping. Ever wonder how actors manage to cry on the spot? They could just be really good at their jobs... or they could also be using a menthol stick. Menthol sticks are waxy substances that come in lipstick tubes. To use it, you rub the waxy menthol beneath your eyes and then wait for your eyes to water. These are commonly used in theater productions to create realistic crying scenes. If you’re gonna act like you have pink eye, why not really give in to the performance and do as the professionals do?
A:
Chop some onions. Use eye drops. Use a menthol stick.