Q: You want a bold, full-flavored bean to get the best drink. Fruity coffees, like many originating from Central America, often lose some flavor when mixed with the milk, and mild or light roast beans are not robust enough to provide the coffee taste you want. Aim for Sumatran, Java, or Brazilian beans, or dark-roasted beans with a big flavor. You can also use espresso beans, though you want to brew them like traditional coffee. In order to avoid weakly flavored coffee, which may occur when the milk is added, you want a strong pot of coffee to start with. While some people suggest using espresso, a cup of espresso and steamed milk is technically a latté, not a café au lait.   If you use a coffee maker, use twice as many ground beans or half as much water to get stronger coffee.  If you use a French press, or press pot, be sure to add an extra 2-3 spoonfuls of grounds, and let them steep in the hot water for at least 4 minutes. Scalding is just a culinary term for heating up the milk. You want to be careful not to foam the milk, just warm it up. Place it in a saucepan and heat it up slowly, on low heat, until it is just beginning to bubble and is hot to the touch. It should not be bubbling. You can also use the steaming wand found on an espresso machine, which will heat the milk up without the chance of burning it.  Use whole milk for the most authentic, rich café au lait taste you can get. While a traditional café au lait has no foam, all milk drinks should be slightly foamed, as air bubbles improve the taste. Take a whisk to the milk for 10-15 seconds before removing it from heat to get the best flavored drink. You want equal parts of milk and coffee, and you want to avoid stirring it up if possible to reduce any foaming. To make this easier, you might transfer the warm milk into a heat-safe measuring cup before pouring.  While the ratios do not have to be exact, a café au lait is supposed to be half milk, half coffee. Add more or less milk to get a weaker or stronger cup. If you are struggling to pour both simultaneously, then pour the milk first, then pour the coffee into the milk. If you want to emphasize the French aspect, you should serve the coffee in a small bowl, as the French do. For an Italian twist, serve it in a tall glass, usually with a handle (though most Italians use espresso instead of coffee). Feel free to add sugar to taste, as most French drinkers add 1-2 packets.
A: Choose the right coffee beans. Brew up an extra strength cup of coffee. Warm 1 cup of milk. Pour the hot milk and coffee into your cup simultaneously. Serve the café au lait immediately.

Q: If you forgot your toothpaste as well as your toothbrush, you can use baking soda as a substitute. It is an ingredient in many toothpastes because of its ability to whiten teeth and remove plaque. Simply place some on your finger, paper towel, or washcloth before brushing your teeth. Salt has natural antibacterial qualities and can eliminate some of the plaque-causing germs in your mouth when you don’t have any toothpaste. Combine 1–2 teaspoons of salt to 8 ounces of lukewarm water and allow the salt to dissolve in the water. Then dip your finger, paper towel, or washcloth in the saltwater before brushing your teeth. You can also use the salt water to rinse your mouth out after brushing. Don’t use too much salt or use this method frequently if you have metal fillings, as salt is corrosive. Strawberries contain vitamin C to maintain gum health, a powerful astringent that helps remove plaque, and malic acid which whitens teeth. Alone or combined with baking soda, crushed strawberries are a good substitute for toothpaste.  Be sure to rinse thoroughly after brushing, as strawberries also contain sugar, which can contribute to tooth decay. Be aware that strawberries contain fructose. This is less dangerous to your teeth than sugar, but may still contribute to some decay. Check with your dentist before starting to use a homemade strawberry toothpaste.
A: Substitute baking soda for toothpaste. Try a mixture of salt and water. Make a toothpaste with strawberries.

Q: Although it can be nerve-wracking, spending one-on-one time together is a great way to strengthen friendships. Decide on an activity that you will both enjoy and invite him to join. When you invite him, try to find a balance between being open and specific. For example, if you know he enjoys bowling, ask him if he would like to go bowling soon. Not providing an exact date allows for flexibility, while specifying the activity shows you have taken note of his interests and takes the pressure of planning off of him. Your brain associates positive experiences with good feelings, so try to keep your conversations and shared activities upbeat and fun. Soon, he’ll associate spending time with you with enjoyment and will want to spend more time with you. Do your best not to make promises you can’t keep. When making plans, try to choose a date and time that you know you can keep. Keep in touch and be communicate with him consistently. Failing to do so may make you seem “flaky” which, in turn, may make him feel that you don’t care about him.
A: Invite him to do something with you. Keep your interactions with him positive. Be reliable.

Q: Most flowers that are considered annuals are self-pollinating. Each self-pollinating flower has a stamen to produce pollen, a stigma to collect pollen, and a pistil leading to the ovule. Identify these structures in the flower. This will allow you to collect and move pollen to and from the correct structures.  The stamina (or stamens) look like little antennae that carry pollen. The pistil is usually in the center of the flower, and the stigma is on top of the pistil. The ovule can be found at the base of the pistil. Some self-pollinating flowers, such as lilies and roses, are also capable of cross-pollination. Pollen reaches the ovule by travelling down the pistil. The stop of the pistil, or stigma, is designed to collect pollen and move it down to the ovule. Use your brush to transfer pollen onto the stigma.
A:
Identify organs located on the flowers for self-pollinating plants. Transfer the pollen to the ovule.