Before you get cooking, pull your pizza out of the freezer and set it on your countertop to thaw to room temperature. If you bake your pizza while it’s still frozen, the outer layer of frost will melt and turn to steam, leaving the crust and toppings a soggy, chewy mess.  Be sure to put your pizza in the oven as soon as it’s finished defrosting.  The simplest way to ensure that your frozen pizza is thoroughly thawed is to leave it out of the freezer when you get it home from store (unless you’re not planning on eating it right away). Pull away the tear strip sealing the opening of the box and separate the cardboard flaps. Slide the palm of your hand underneath the pizza and pull it out, making sure it’s facing up. Then, peel away and discard the outer plastic wrap and cardboard base.  You may need a pair of scissors to help you get the plastic wrap open. If you accidentally open your pizza upside down, the toppings may fall off or end up distributed unevenly. Dip a basting brush in extra virgin olive oil and go over the ring of crust around the edges of the pizza. As it heats up in the oven or microwave, it will absorb into the crust, producing a smooth, subtle taste and extra crispy texture. A light coating of olive oil will also help brown the cheese next to the crust nicely.

Summary: Allow your pizza to defrost for 1-2 hours. Remove your thawed pizza from the box. Brush the crust with olive oil for additional flavor and crunch.


Take your teaspoon of yeast nutrient and dissolve it in one cup of liquid strained from your pomegranate mixture. Once you've stirred the yeast completely into the liquid, add the activated wine yeast to the must (the pomegranate mixture). Yeast nutrient is specially formulated to keep yeast healthy throughout fermentation. Cover the fermenting container with your must. Place it in a warm place that's around 60 to 70 degrees F. The must should set for about five days. Stir the must two or three times a day so the solids that float to the top are mixed into the rest of the must. During this time, the liquid will begin to take on a red color. You can cover the container with a crock lid or cheesecloth secured with a rubber band. Covering the must will keep bugs out, but should also allow for air flow. Once the must doesn't bubble very much, you can strain the solids out and siphon the fermenting pomegranate wine must into a carboy or clear demijohn. After the liquid is in your long-term storage container, fit an airlock on the top. This will release gas and keep oxygen from entering the container (which could ruin your wine). Let your wine set for a month. If you don't have an airlock, you can place a small balloon or latex glove over the opening of your carboy or demijohn. Poke 4 or 5 pin-sized holes in it and tape it over the opening. This way, gas will escape, but not let oxygen into your container. You'll need to siphon off your wine into a clean container so that sediment is left behind. Doing this repeatedly while the wine ferments will prevent your wine from appearing cloudy or foggy. Place the syphon on the end of your carboy or demijohn and attach it to a secondary container to rack it. You should rack your wine:  For the first time at one month At four months At seven months

Summary: Activate the wine yeast and add it to the must. Let the must set. Strain the must. Rack your wine.


Get a good, current book on the programming language you want to learn. Reviews on Amazon or similar sites will usually help you identify helpful books from unhelpful ones. An interpreter is just another computer program but it will convert ideas you've written in a programming language into "machine code" so you can see things work. Lots of programs are available and you will need to choose one that is appropriate for you. Start with simple things, like a program to convert currencies, and work your way up to more complex things as you continue reading and learning about your programming language. Once you start actively programming in your first language, you may want to learn a second one.  You'll get the most out of learning a second programming language if you pick one that uses a radically different paradigm than the one you started with.  For instance, if you started in Scheme, you might try learning C or Java next.  If you started in Java, you could learn Perl or Python. To be a good programmer, you, at the very least, have to keep up with changing technology.  It's a constant learning process, and you should always be learning new languages, new paradigms, and most importantly: programming new things! Being a successful programmer means learning to think like one. You'll need to look at challenges as learning opportunities, desire to improve your skills and be open to new ways of improving your programming process.
Summary: Start with a good book or tutorial on programming. Get an interpreter for that language. Try putting together your ideas to form a working program. Learn another language. Continue programming and trying new things!