Problem: Article: Scientists have pinpointed more than 50 different types of smiles, and research suggests that the sincerest smile of all is the Duchenne smile – a smile that pushes up into the eyes. The reason it's more genuine is because the muscles needed to truly smile with our eyes are involuntary; they only become engaged in an authentic smile, not in a courtesy smile. Every time you smile because something makes you happy or you find it funny, every time your smile expresses how you really feel, your eyes will smile along with your lips. They'll crinkle at the corners so that your whole face looks fully engaged in the smile.  Look at pictures of yourself that were taken when you were laughing, or work yourself into a belly laugh by watching something funny and then  take a selfie. Make sure you're really feeling happy when the picture is snapped. Now compare the picture of you smiling with happiness to a picture of yourself giving the type of fake, jack o' lantern-esque smile you've probably flashed for a dozen school pictures. See the difference in the eyes? Do you feel that you've mastered the classic Duchenne? Try it without your lips. Those who are truly skilled at smiling with their eyes can express happiness or mirth without moving their mouth. That's not to say your mouth should be frowning, but try holding it still while you smile with your eyes.  This type of smile is good to use when you want to express playful mystery. It's for when you don't want to give away too much by breaking into a wide grin; you simply want to project that you're satisfied with the situation. You could also smile without using your mouth when you need to hold a pleasant expression on your face for a long time. Let's say you're in a long board meeting and you want to look like you're having a decent time without looking fake. Smiling with your eyes will make you seem approachable and positive.
Summary: Learn what your genuine smile looks like. Try an eyes-only smile.

Problem: Article: Store them in a binder with your articles of incorporation, minutes of meetings, list of names and addresses of directors and other principal executives of the organization, membership records, and so on. It can be a good idea to make your bylaws easily accessible to your members by posting them on your website or having them readily available at your offices. While there is no requirement that bylaws should be publicly available, doing so could make your organization seem more accountable and transparent. Having the bylaws on-hand will be useful when you hold membership or executive meetings. Consult the bylaws when you are voting on a motion, deciding on committee or board members, or otherwise engaging in activities specifically outlined in your bylaws. Your meetings will run smoothly, and members will be reassured that their views are properly represented. As your organization changes, your bylaws may also need to change. The key to making the bylaws adaptable to change is to make them flexible and amendable in the beginning. For example, you can include a range of the number of board members the organization will have instead of a hard number. Then you can either amend the bylaws to accommodate minor changes, or revise the bylaws to incorporate more substantial changes.  You can make minor changes with amendments, which may cover the addition of a new committee, for example. If you are going to revise the bylaws, you should first hold a meeting of the organization’s members in order to provide input on what the revisions should be. Give notice to your membership that you will be holding a meeting to discuss and revise the bylaws, and give them the opportunity to submit changes for consideration. A few subcommittees should work on the revisions: one subcommittee can write the revisions, another subcommittee can check these revisions for inconsistencies, and a third subcommittee can check the revisions for spelling and grammar. Present the final revisions to the membership to vote on the changes.
Summary: Keep your bylaws in a central location in your organization’s offices. Bring bylaws to membership and executive meetings. Review bylaws regularly and keep them current.

Problem: Article: Place the washed potato into a small bowl. Drizzle it with the oil and use your hand or a pastry brush to spread the oil and coat the skin evenly.  The oil will protect the potato from burning, and help the skin to crisp up. The best potatoes for baking in the oven are russets, because they have a thicker skin that will become crispy when baked, and their starchy flesh will become soft and fluffy. Return the potato to the bowl, and season the first side with a pinch each of salt and black pepper, or to taste. Turn the potato over and repeat on the other side. You can season the potato with any herbs or spices you like, such as Cajun seasoning, rosemary, curry, cumin, smoked paprika, or nutmeg. Prick the top and bottom of the potato three or four times to make holes for steam to escape while the potato is cooking. Otherwise, it is possible that steam could build up inside the potato, causing the potato to explode in the oven. Place the potato directly on the wrack in an oven that’s been preheated to 425 °F (218 °C). You can also cook the potato on a foil-lined baking sheet if you prefer. Bake the potato for 50 to 60 minutes, turning it over every 20 minutes. The potato is done when the skin is dry and a fork can easily be inserted into the tender flesh. For a baked potato with skin that’s soft instead of crispy, wrap the potato in aluminum foil before baking it in the oven. Aluminum-wrapped potatoes will cook faster, and could be done in 30 to 40 minutes. Remove the potato from the oven with tongs, or use an oven mitt to protect your hand. Use a sharp knife to cut a large X in the skin and reveal the flesh inside. You can eat the potato as is, or finish it with your favorite toppings. Popular garnishes for baked potatoes include:  Butter Sour cream Bacon Cheese Fresh herbs Chili Steamed vegetables
Summary:
Coat the potato with oil. Season the potato with salt and pepper. Poke a few holes with a fork. Cook the potato for up to an hour. Serve the potato while it’s still hot.