Q: You should make sure that your hair is completely wet before you apply the shampoo. If you are using a shower or bath, dip your hair under the water. If you are using a sink, you should fill a bucket with water. Hold your head over the basin, and gently pour the water over your hair. Wet your hair with warm, but not hot, water to open up the cuticle. Hot water may damage your hair and make it limp. Squeeze out about a quarter-sized amount of the shampoo into your hands. Rub your hands together to create a lather, and massage the shampoo into your hair. Make sure you rub it into your scalp so that the shampoo can remove oils that have built up around your roots. Once you are done, you should rinse all of the shampoo out of your hair. Make sure that your scalp, roots, and tips no longer have any shampoo on them. If your hair is excessively oily, you can try to shampoo it again, but in most cases, one application is all you need. Many stylists recommend that you rinse with cold water, as cold water may help seal in moisture and make your hair shiny. Since clarifying shampoo strips your hair of both natural and artificial oils, you will need to replace some of that hydration to prevent breakage and damage. After you rinse out the shampoo, apply your favorite conditioner.  If you do a weekly deep-conditioning treatment for your hair, you may want to use the clarifying treatment right before the special conditioner. If you pair these treatments together, you may find that they work more effectively.  If you have oily hair, you may only want to condition the tips of your hair. Start about halfway down the shaft, and rub the conditioner into the tips. Do not condition the roots or scalp.
A: Wet your hair. Massage the shampoo into your hair. Rinse out completely. Condition your hair.

Q: Gently roll the mixture around to form the a ball that covers the gravy cube. Repeat until there are no more gravy cubes and mashed potatoes. If necessary, gently tap or shake them to remove any excess flour.   Allow them to cook for about 3-4 minutes. Only fry a few at a time to prevent them from sticking together while they're cooking. Continue frying the remaining balls until all of them are cooked. The mashed potato gravy bombs are best warm, after a few minutes of cooling. Eat them plain or dunk them in more gravy, a cheese sauce, or ketchup. Enjoy!
A: Preheat the oil in a deep fryer to 375° Fahrenheit (190° Celsius). Cover each gravy cube with two tablespoons of mashed potatoes. Roll the balls in the flour. Dip the balls into the beaten eggs until they're completely covered. Cover the balls with the breadcrumbs until they're fully covered. Fry the mashed potato gravy bombs until golden brown. Place the cooked balls on a paper towel on a plate. Serve.

Q: Bali is known for its heavy rains during monsoon seasons, which can make it difficult to get around and explore the island. To experience the best weather, plan to visit between late spring and early fall. Summer is a busy time in Bali, and it can also draw large crowds between Christmas and New Year’s Eve. That means rates for everything from lodging to transportation may go up due to demand, which can make your trip less affordable. April, May, June, and September are typically the cheapest times to visit. While the South side of Bali can be beautiful and interesting, it’s also home to the most tourist destinations, which can mean a lot of crowds. If you’re looking for a quiet, relaxing stay surrounded by natural beauty, you may be happier traveling in the North and West regions or the central highlands.  Sideman, located about 45 minutes from the town of Ubud, offers beautiful views and is home to Bali’s highest point, the volcano Gunung Agung. Nusa Penida, a small island off the coast of Bali, is an excellent destination for diving, and considered one of the best places in the world to see sunfish and manta rays. Munduk, a village located in the central highlands, can be a great place for a hike through the forest, it features several beautiful waterfalls. While English is spoken in most of the larger cities, you may find it helpful to learn at least  a few common phrases in Balinese and Indonesian in case you need to communicate with non-English speakers. You may want to leave some flexibility in your travel plans and book lodging as you go, but it’s a good idea to have at least your first few nights booked ahead of time so you don’t have to worry about finding lodging as soon as you arrive. Websites such as Booking.com and TripAdvisor can be helpful for finding affordable accommodations.
A: Schedule your trip between April and September to avoid rainy weather. Avoid visiting in August or late December if you want cheaper rates. Steer clear of southern Bali if you dislike crowds. Learn some Balinese and Indonesian if you will be staying in rural areas. Book a place to stay for at least your first few nights in Bali.

Q: One of those sheets of paper is going to be the cover and one is going to be the back of the booklet. Both sheets will make up the pages inside the booklet. Horizontally means hamburger style. Make sure that you're cutting them in the top and the bottom. The cut should be just over one inch (about three centimeters). Don't crease this sheet, just pinch it closed, since you only need it folded while you create the hole along the crease. If you crease it, the pages in the booklet will be creased. You're folding it hotdog style. You're making a hole along the crease where you'll slip the other sheet (the one with the notches) through. The  hole should go from about one inch on one side of the crease to about one inch on the opposite side (three centimeters). The most important thing is to make sure that the notches fit into the hole since they'll keep the pages in place. The more exactly they fit the neater your booklet is going to look. It can be helpful to gently curl the sheet with the notches so that it doesn't get bent or torn while you're slipping it into the hole. You'll want to curl it vertically so that the corners come together. The above booklet has eight pages, counting the cover and the back. You can add as many pages as you need (within reason; you don't want to put too much stress on the center hole as that can tear it).  Fold a piece of paper hamburger style. Cut notches little more than one inch (three centimeters) on the crease on both sides. Pick up your original booklet and find the page that exposes the hole (where this falls depends on how many pages you have). Slide your new page into the the hole, curling it a little so that it slides in easily. Do this until you have as many pages as you need.
A:
Fold two 8 1/2 x 11" pieces of paper in half horizontally. Cut notches in the crease on one sheet. Fold other sheet in half vertically. Cut along crease from about three centimeters on both sides. Slide first sheet into the hole. Add more pages as you need to.