Q: Add 1 cup (227 g) of unsalted butter that’s softened to room temperature to the bowl of a stand mixer. Blend the butter on medium-low speed for 10 to 20 seconds to cream it. You can also mix the cookie dough with a handheld electric mixer. Add 1 cup (200 g) of sugar and 1 teaspoon (5 ml) of vanilla extract to the butter. Mix the ingredients in on medium-low until they’re fully combined. Reduce the mixer’s speed to low. Slowly pour 1 ¾ cup (219 g) of all-purpose flour that’s been sifted into the bowl, and blend until it is just combined and a stiff dough forms. This dough doesn’t need to be refrigerated before rolling it out. However, if you aren’t going to bake the cookies right away, you should store it in the fridge. Take it out about 5 minutes before you plan to make the cookies to soften it slightly.
A: Beat the butter. Blend in the sugar and vanilla. Gradually mix the flour in.

Q: Continue to relax your head and shoulders as you fold forward. If needed, bend your knees slightly to extend further downwards until your hands touch the ground. Keep your wrists below your shoulders, and remain in this position for 6 to 10 seconds. Make sure the buttocks stay in line with your back. You may repeat the pushup for the desired amount of repetitions.
A: Inhale while allowing your chin to rest above your chest. Bending at your waist, roll downwards towards your feet vertebra by vertebra, eventually placing your hands on the mat in front of you. Exhale while walking your hands forward in front of the mat, until you reach the pushup position with your body elongated and belly pulled away from the Pilates mat. Inhale while bending your elbows downward and backward, bringing your body toward the mat. While exhaling, extend your arms and push your body away from the pilates mat, returning to the pre-push up position. Inhale and walk your hands towards your feet again. Exhale while standing up and returning to the starting position, vertebra by vertebra.

Q: Spread the pre-soaked soybeans on top of a lightly-greased baking sheet. Bake them in a pre-heated oven at 350 °F (177 °C) for 40 to 45 minutes, stirring them often. They are ready when they are light brown and crunchy. You can use the same technique in an electric frying pan. Grease the pan, add the beans, and fry them at 350 °F (177 °C) for 40 to 50 minutes, stirring often. Add the pre-soaked soybeans into a large crockpot. Cover them with hot water. Add 1 teaspoon of salt, then cover the pot. Cook the beans on HIGH for 6 to 8 hours. Season 4 cups (620 grams) of edamame beans with 2 tablespoons (34 grams) of salt. Let them sit for 15 minutes, then add them to a large pot of salted water. Boil them, uncovered, for 5 to 6 minutes. Drain the beans, then allow them to cool before serving. You can serve them in their pots or you can hull them first.
A: Roast soybeans if you desire something more crunchy. Use a crock pot if you have more time. Boil young green soybeans (edamame) for 5 to 6 minutes.

Q: Baking soda absorbs and neutralizes all kinds of unpleasant smells and is a great ingredient to get rid of unwanted garlicky odors that may have been worked into a cutting board or other kitchen utensil. Combine the baking soda and water in a small bowl. Stir them together with a spoon until a thick, grainy paste forms. If not all of the baking soda is absorbed into the water, add a few more drops. If you’ve used, for example, a cutting board or measuring spoons with garlic and they still smell, try getting the smell off with the baking soda paste. Scoop the paste onto the surface of the utensil. Rub the paste into the object. Do this for 1–2 minutes to make sure that the baking soda paste eradicates all of the garlic odor. Some kitchen utensils may have the smell of garlic deeply engrained in them. In this case, if you have a lemon on hand, try cutting it in half and using half the lemon to rub the paste into your garlicky kitchen utensil. The lemon’s acidity will help further neutralize the garlic odor. Turn on your kitchen sink’s tap and hold the cutting board, measuring spoon, or other kitchen item beneath the running water. Rub 1 hand back and forth across the paste-covered surface until you’ve rinsed off all of the paste. Set your utensil in a drying rack and give it 2–3 hours to dry. Once it’s dry, sniff the cutting board. The unpleasant garlic smell should be gone! If you’re out of baking soda, vinegar works equally well as a deodorizer. You can use it to clean the same items that you can clean with baking soda. Just pour a little vinegar onto a clean sponge and scrub it across the surface of whatever kitchen items have an unpleasant garlicky smell. This works well on plastic cutting boards, frying pans, silverware, and even your stovetop. Also try pouring vinegar into a plastic spray bottle and spritzing it across larger items that smell like garlic. This works well for larger cutting boards and stovetops.
A:
Make a paste of 3 parts baking soda and 1 part water. Rub the baking soda paste onto utensils that have a garlicky smell. Scrub the paste in with a lemon for particularly resistant garlic odors. Rinse the kitchen utensil clean with cold water. Scrub garlicky items with vinegar if you don’t have baking soda.