Q: Usually sold for under $30, chimney starters use newspaper and heat convection to evenly light up your charcoal briquets. You can then safely dump them into your grill and get cooking within 15-20 minutes. Between 2 and 4 pieces of paper, depending on the size of the starter, should do. Don't ball it up very tightly, simply crumple it into loose balls so that hot air can fill in the spaces. These will eventually light your charcoals. If your chimney doesn't have a solid bottom, place the paper on the charcoal grate of your grill and lower the chimney on top of it. Take you favorite charcoal and fill the chimney starter all the way to to the top. You should be able to access the paper from the bottom. The paper will quickly heat up, and the hot air and burning paper will ignite the bottom coals. Once the paper burns out, the coals will light each other, as hot air is pulled through the bottom of the chimney and through the coals. The chimney will quickly heat up, so place it on a flame-proof, sturdy surface as the coals heat. The grill, already prepared for you to dump your coals, is a great place, as is a brick patio (though it will potentially leave burn marks). This usually only takes 10-15 minutes. Once you dump the coals, you'll be ready to grill. Most chimneys are dumped by carefully turning them upside down over the grill, but higher-end models may have a release switch which dumps the coals from the bottom. Dump the coals where you want them instead of dumping in the middle then trying to move them -- they may break up and lose heat if they are constantly picked up and moved. If you plan to grill for more than 30 minutes, add 2-3 handfuls of charcoal now to keep the fire going when you need it. Open vents send more air and oxygen to the fire, helping it grow quickly. Keep the lid open as you position the coals and sear anything your want to grill, then close it to smoke the meat or cook it more slowly.
A: Know that inexpensive chimney starters are the easiest way to get a strong fire every time. Load the bottom of the chimney starter with lightly balled newspaper. Fill the top of the starter fully with charcoal briquets. Light the paper in several place from the bottom and set it on your grill. Dump the coals on the grill when the top pieces are covered gray. Make sure the vents are open for a larger fire.

Q: Find out if they will be attending your high school and/or know anyone that is going to your school. Just like middle school, some of your friends will be going to different high schools, and some may have moved out of your state or country. If you have a sister or brother who has attended, you may want to ask about how people are at your new school. This is an important discussion topic. Tell your friends that as much as you like them, you will be open to new friendships in high school, you will meet new people, but that this won't necessarily impact your friendship. Tell your friend(s) that they are welcome to make new friends as well, and everyone can hang out together. This may be hard for a close group of friends because they are so used to staying together, so remember to have this chat. This can be through social media sites and/or through other friends, it is easy to find some of the classmates you might have in the upcoming year. If your friend knows them, or talks to them, try to organize a date where you can all hang out together so you can get to know them. Developing new friendships before high school starts can calm the nerves of the first day, knowing you are not alone. You obviously won't get to know everyone, but that's part of the fun! On the first day of high school (or orientation day) you will be faced with other students you may not know, as well as new teachers. This is when first impressions are established. Remember to keep an open mind and stick by a friend as you are meeting others.
A: Stay updated with your friends and the people you may meet. Mention making new friends as you get into high school. Meet new people. Understand that there will be strangers.

Q: Sweet plantains give a little when you press them. Their skins are mottled yellow and brown. If you find green plantains, give them several days to ripe before you make your sweet dessert dish. Use a paring knife to chop the ends off the plantains. Use your fingers to pull back the peel and remove it from the fruit inside. Discard the peel. Lay the plantains on a cutting board and slice them into 1/2-inch pieces. If you like thicker plantains, slice them into 1-inch pieces. For thin, crispy plantains, slice them into 1/4-inch pieces. Pour the oil into a stockpot or frying pan so that it rises up the sides 1⁄2 inch (1.3 cm). Heat the oil until a deep frying thermometer reads 340 degrees. For a less oil-heavy dish, add just a bit of oil to a frying pan and heat it until it sizzles when you add a bit of plantain to the pan. Lay them in the hot oil and fry them until they're brown and crispy on one side, which should take about 2 minutes. Flip them over and fry them on the other side until both sides are golden brown. The longer they fry, the sweeter they'll taste. Remove them from the hot oil and place them on a paper-towel-lined plate to drain completely. Sprinkle them with sugar and cinnamon to taste. For a truly delectable dish, make a fresh batch of  whipped cream to top the fried sweet plantains.
A: Pick out ripe, sweet plantains. Peel the plantains. Slice them on the diagonal. Heat the oil. Fry the plantains. Drain the plantains. Serve them hot with sugar.

Q: Its icon resembles a white ghost on a yellow background. If you aren't already logged into Snapchat, tap Log In and enter your username (or email address) and password. Doing so will open your profile. It's in the top right corner of the screen. You'll find this in the "Additional Services" section. It will turn green. Now you'll be able to use filters in your Snaps! If the switch is green, filters are already enabled.
A:
Open the Snapchat app. Swipe down on the camera screen. Tap ⚙️. Scroll down and tap Manage Preferences. Slide the Filters switch right.