Hostas aren't overly sensitive to cold, so you can plant them as soon as the ground is warm enough to work in the spring. Spring and late summer are the ideal times to plant hostas, because they are in active growth phases and will take root easily. If you're going to plant hostas in late summer, do it at least six weeks before the first frost. Hostas are shade-tolerant plants that require minimal amounts of sunlight – though they also won’t thrive in deep shade. The ideal location is somewhere protected from strong winds and hail, that’s shaded between the hours of noon and 4 p.m., and that receives some filtered sunlight.   You can protect hostas from sun, wind, and hail by planting them under established trees. Make sure you don’t plant them too close to the roots, however, or the hostas will have to compete for nutrients. Hosta’s shade tolerance depends on the type. As a rule, those with yellow leaves can survive more sunlight than hostas with green, blue, or white leaves. Blue hostas need the most protection from the sun.  Hostas will also thrive near outer building corners that still get some mild sun exposure. In the area where you want to plant the hostas, till the ground to a depth of 8 inches (20 cm) using a manual tiller, rototiller, or hoe. Amend the soil with organic matter that will loosen the soil, discourage rodents, and acidify the soil slightly.  Good organic matter for hostas includes aged manure or compost, peat moss, and leaf mulch. The ideal pH for hostas is between 6 and 6.5. Hostas don’t need a large space for planting. If you're planting individual hostas, the hole only needs to be as wide as the root system.
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One-sentence summary -- Wait for the right time to plant hostas. Choose a location with the right amount of shade. Amend and till the soil.


You need to understand the sport you’re photographing to know when you’ll get the best shots. Become familiar with the rules, the timing, and the players themselves. This will help you develop judgment about which shots are worth keeping. Don’t take a few shots and then look down at the LCD to review them – you might miss another opportunity for a good shot. You also risk getting injured if you’re close to the action. Review your shots later during timeouts or halftime. You don’t want your photos to look like everyone else’s. To make yours stand out, try getting down on the ground and shooting the players from there, or going to a different side of the field from everyone else. They might have the best vantage point from where they are, but you could catch a great moment from an angle that no one else will have. Take a few test shots at a shutter speed of 1/500 of a second. If the photos still look blurry, increase the speed. You can go as high as 1/1000 of a second to properly capture sports like motor racing.  You may need to open your aperture as wide as it will go or increase your camera’s ISO (its sensitivity to light) to reach these high shutter speeds. If you’re shooting a basketball or volleyball game, you’ll likely be under fluorescent lighting, which can give your shots a yellow or green tint. Change your light balance to Fluorescent or Tungsten/Incandescent to improve the color.
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One-sentence summary -- Learn the rules of the game. Keep your eyes on the action. Try different angles. Increase your shutter speed. Adjust your white balance for indoor sports.


Cut 2 lb (0.91 kg) of taro root into 2 in (5.1 cm) pieces. In a mixing bowl, combine the taro root pieces, 2  c (470 mL) of oil, 2 tablespoons (29.6 ml) of minced garlic, and salt or pepper to taste. Mix the ingredients together thoroughly. Spread the root mixture on a lightly-oiled baking sheet. Put it in the oven to roast for 45 minutes, or until golden brown.  In a sauce pot, add 1 US-quart (950 ml) heavy cream and 1⁄2 lb (0.23 kg) unsalted butter. Heat the sauce pot until the butter has completely melted, stirring it continuously. Remove the sauce pot and pour it into the root mixing bowl. Add the golden brown taro root pieces and mash the two mixtures together until you get the desired consistency. Peel the hairy exterior of the root and cut it into smaller pieces with a knife. Put the taro pieces in a pot filled with hot water and put it on the stove on high heat. When the water begins to boil, you can reduce the heat and cover the pot with a lid. Let the taro simmer for about an hour. When it is ready, the boiled flesh of the taro root will be soft to the touch. Take 7 medium-sized taro roots and peel them with a knife. Cut off the inedible tips and discard them. Add 1 tablespoon (14.8 ml) of vegetable oil to a pot, then add the whole taro roots and roll them around until they are fully coated with the oil. Stir in 400 mL (1.7  c) of water and 100 mL (0.42  c) of regular sake and increase the heat. When the liquid starts to boil, add 2 tablespoons (29.6 ml) of sugar.  Cover the pot with a lid and let it simmer on medium heat for 10 minutes. Then add 2 tablespoons (29.6 ml) of soy sauce and continue simmering for approximately 8 more minutes, or until the sauce has thickened.
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One-sentence summary --
Make taro root mash. Boil the taro root for an hour. Simmer the taro root with sake. Finished.