to your friend. You should have a list of friends who you can Yo. Just click on the name of the person you want to receive your Yo. greeting!  The message "Sent Yo!" will appear at the top of the screen after the Yo. has been sent. If this message does not appear, the Yo. may not have sent. Your most recently Yo.'d contact will move to the top of the page. The less recently Yo.'d contacts will remain underneath it. The "Cancel/Delete/Block" bar should appear. Click on whichever option you want. And don't worry if you accidentally block or delete someone — you can always add them again!

Summary: Send a Yo. To block or delete someone, swipe their name to the left on your contact list. If you want to go back to your contact list, just press the red button again.


Here are some examples, and the complete list is at the end of this article:  Sprint Nextel: 1234567890@messaging.sprintpcs.com (1234567890@pm.sprint.com for MMS) T-Mobile: 1234567890@tmomail.net (SMS and MMS) Verizon: 1234567890@vtext.com (1234567890@vzwpix.com for MMS)(limit TXT messages to 150 characters). Cricket: 1234567890@sms.mycricket.com (SMS) Fido: 1234567890@fido.ca (SMS) ATT: 1234567890@txt.att.net (SMS) or 1234567890@mms.att.net (MMS) If you don't know the provider, you could just send it to all carriers.  Your text message will only get delivered to the intended recipient's box because the address is based on the phone number which is unique. See bottom of this article for a larger list of carriers

Summary: Find out which carrier the recipient uses. Compose an e-mail with your intended text message in the body. Send the e-mail to the e-mail-to-SMS gateway for their carrier.


There should be an opening on both the left and right side of each of your valances, and you’ll use these to layer your curtains. Push the rod through the opening on the top of the first waterfall valance. Push the top of the valance down the curtain rod and bunch up the fabric on the left side of the rod. Doing this will give you more room to add the additional valances to the rod. Take the left side of your second valance and thread it through the rod as you did the first one. The first and second valances should be bunched up next to each other. Take the opposite side of the first valance and pull it under the second valance. Connect the right side of the first valance to the rod. The second valance should now be overlapping and surrounded by the first valance. Take the left side of the third valance and thread it to the left of the rod. The right side of your first valance should be touching the left side of your third valance. Take the right side of the second valance and thread it through the right side of the rod. This will create the waterfall effect that you’re trying to achieve. Finish hanging your curtains by attaching the final valance’s right side to the end of the curtain rod. If you did everything correctly, the valances should be layered on top of one another. Connect the right and left sides of the rod together and space out the valances so they don't look crowded. Your rod is now ready to be hung back onto the window.

Summary: Thread the left side of the first valance onto the rod. Gather the fabric to the left side. Add the second valance to the rod. Thread the right side of the first valance onto the rod. Add the third valance onto the rod. Thread the right side of the second valance onto the rod. Attach the right side of the third valance onto the rod. Connect the rods together if you're using a detachable rod.


Sanitize the canning jars and lids in boiling water. Dry well with paper towels.  If you have a dishwasher, you can clean the jars in the dishwasher instead of using boiling water. You'll still need to boil the lids, however. To reduce the amount of wait time, it's best to perform this step while simultaneously soaking or cooking the relish. Fill a water canner halfway with water. Cover it with its lid, and start heating it over medium-high heat. Allow the water to reach a rolling boil.  It's best to prepare this water bath while the relish cooks. If you don't have a water canner, you can use a large stockpot with a heat-proof rack placed in the bottom. Note that a water bath is only necessary if you plan on processing the cans of relish for long-term storage. If you intend to use the relish within one month, you can skip this part. Ladle the finished relish into the sanitized jars, leaving 1/4 to 1/2 inch (0.6 to 1.25 cm) of empty headspace in each jar.  Briefly and gently stir the sides of each jar to release as many air bubbles as possible. Use a damp cloth to wipe excess liquid from the jar rims, then tightly screw the lids on top of the jars. Carefully lower the cans of relish into the boiling water. Allow the water to reach a boil again, then cover the canner and process the relish for 10 minutes.  Do not allow the jars to touch each other or the sides of the canner. The hot water should cover the jars by at least 1 or 2 inches (2.5 or 5 cm). If you live at higher altitudes, you may need to process the jars longer. For altitudes between 1000 and 6000 feet (0.3 and 1.8 km), process the jars for 15 minutes. For altitudes above 6000 feet (1.8 km), process the jars for 20 minutes. After you finish processing the jars, use jar tongs to remove them from the hot water. Cool them on a wire rack or folded towel for an hour, or until they drop to room temperature. After the jars cool, press on the center of each lid. If the lids stay down when pressed, the jars processed correctly. If it pops up, the jars are not sealed. Do not re-process unsealed jars; simply store them as you would store opened jars. Place the jars of processed, sealed relish in a cool, dark place. They should remain good for at least 6 months, but most will last for 12 to 18 months. Once you open the jars, keep them in your refrigerator and use the relish within one month. If you chose not to process the jars at all, you should still be able to store them in your refrigerator for up to one month.
Summary: Prepare the jars. Prepare a water bath. Pack the relish into the jars. Process the jars for 10 minutes. Remove the jars. Store sealed jars up to one year. Store open jars up to one month.