Q: Whether you’re reorganizing a drawer storage box in your garage or cleaning out your portable box, the best way to get started is just to dump everything out and assess what you’ve got. If you're seriously disorganized, lay out everything in a pile and start to go through it slowly. If you’ve got an especially cluttered or greasy toolbox, it’s usually a good idea to lay down some kind of barrier so you won’t make a mess. Some old cardboard works fine, or a tarp if you can spare it. It's usually best to do it outside in the yard or on the driveway, rather than on the kitchen table. When you've removed everything from it, take the opportunity to give your toolbox a good scrubbing. It's common to use a little dab of paint thinner to cut through the serious grease, if you've been working on cars, or a lighter wipe-down is fine if it's not as dirty. It doesn't need to be spotless–you're not eating off it–but it'll be easier to stay organized if it's clean. If you're using acetone to clean up your tools, make sure you're in a well-ventilated area and take frequent breaks to make sure you're not getting lightheaded. Examine each one of your tools and clean them up as you work. Use the same rag and some paint thinner to scrub grease off of your tools. Make sure that your tools are still in good working order, free of rust and other imperfections. Make certain that your tools still work properly, that all socket wrenches still have well-greased action and good motion, that adjustable wrenches still adjust properly, and that any other tools work as they're supposed to. Start by throwing out loose screws, washers, and nails that are serving no purpose. If any of your tools are broken or rusted beyond easy repair, discard them. Get rid of anything that's just taking up space. Hang onto things you can identify, if you want to. If you're struggling with a big hoard of little fasteners and other bits, though, it might be a good idea to start clearing things out. Good rule of thumb: if you can't identify it, put it in the garbage. What absolutely needs to be in your toolbox? Make sure you have the most basic tools on hand for quick repairs. Depending on your purposes and your projects, most people will need, at the very least, a screwdriver set with both flat-head and Phillips screwdrivers of a variety of sizes, a good quality hammer, a wrench set, a pair of pliers, a tape measure, flashlight, utility knife, gloves and safety glasses. A carpenter's level and an electric drill are also important basic tools, but might not fit in most portable toolboxes. Examine the toolbox you've been using and get honest with yourself. Are you trying to keep ten pounds of tools in a nine pound bag? If so, it might be time to upgrade. Once you've combed through your tool collection, decide what you need to work with. For most people, even people will fairly large tool collections, a single portable toolbox with the most popular tools plus one draw-style storage box should be plenty sufficient.  Use a small primary toolbox that’s easy to manage. It’s better to get a smaller unit to start with and then add as you acquire more tools. You don’t need a massive tool chest that you could live in that’s going to sit around half-empty. Buy a larger drawer-style toolbox to store your bigger tools and inessential items securely. Choose one that comes with a tray on top for bits, screws, and other items. This is a handy place to put these small items when you are working on a project so they aren’t lost.
A: Lay out a big tarp or cardboard in the driveway. Clean your toolbox thoroughly. Clean and assess each tool individually. Throw out everything that’s broken or in disrepair. Only hang onto the essentials. Assess your toolbox needs.

Q: Adding a zipper is optional, but you can add one if you like. Get a zipper that is long enough to cover the entire body of your sweatshirt. For example, if your body piece is 30” (76 cm) long, then get a zipper that is 30” (76 cm) long. To make a space for the zipper, cut from the center of the neckline to the bottom of the body piece. Make sure to cut a straight, even line.  Zippers come in many different lengths, so you should have no problem finding a zipper that is the right length for your sweatshirt. However, if you cannot find a zipper in the exact size, then get one that is the closest in length to the sweatshirt without being longer than the sweatshirt. If you added a pocket, you can cut all the way through it. You will be sewing the zipper to either side and creating two pockets in the process.
A: Cut down the center of the hoodie.

Q: Drain the shucked oysters and reserve the liquid. Use a sharp kitchen knife to rough chop the oysters into smaller pieces.  Use a container of pre-shucked oysters for this recipe instead of fresh oysters. The actual oysters will be filtered out of the sauce later, so you do not need to worry about cutting them into precise sizes. Making them smaller can help release the flavor faster, though, which is why chopping the oysters beforehand is generally a good idea. Place the chopped oysters in a small saucepan with the reserved oyster juice and 1 Tbsp (15 ml) of water. Place the saucepan on the stove and heat it on high until the liquid reaches a steady, rolling boil. Stir the contents of the saucepan occasionally to prevent the oysters from sticking to the bottom of the pan. Reduce the heat to medium-low, allowing the liquid to drop to a gentle simmer. Cover and cook for 10 minutes. Keep an eye on the saucepan during this time. You do not need to stir the mixture inside, but you should make sure that the liquid remains at a steady simmer. Adjust the heat settings as necessary. Remove the saucepan from the heat. Sprinkle in 1/4 tsp (1.25 ml) of salt and stir well to combine. Pour the contents of the saucepan through a sieve or strainer. Save the liquid and discard the solid ingredients.  If you want to save the cooked oysters, you can do so by transferring them to a plastic or glass container with an airtight lid. Place the container in the refrigerator and store the oysters for up to four days. Pour the liquid portion of the mixture back into your saucepan after filtering out the solids. Add 2 to 4 Tbsp (30 to 60 ml) light soy sauce to the mixture and stir well. Pour 1/2 to 1 Tbsp (7.5 to 15 ml) dark soy sauce into the mixture and stir it in, as well.  Using both light and dark soy sauces will give the taste of the oyster sauce more depth, but if you only have one type of soy sauce on hand, simply use a full 2-1/2 to 5 Tbsp (37.5 to 75 ml) of that soy sauce, instead. If you aren't sure about how much soy sauce to add, start by adding a smaller portion. Taste test the results and add more soy sauce if you want a stronger flavor. Return the saucepan to the stove and heat it on high until the liquid reaches a rolling boil. Reduce the heat to medium-low and continue cooking for another 10 minutes. Keep the lid off the pan this time. The oyster sauce should thicken as some of the liquid simmers away, but the thickening process will be hindered if you keep the lid on. Let the oyster sauce cool for a few minutes before you use it. If you want to save the sauce for later, pour it into a plastic or glass container with an airtight lid and refrigerate it for up to one week.
A:
Chop the oysters. Combine the oysters with reserved liquid and water. Bring to a boil. Simmer for 10 minutes. Add salt. Separate the liquid. Add the soy sauces. Boil and simmer for another 10 minutes. Use now or save for later.