Select the application from the Start Menu or your Finder. Once it has opened, locate the picture that you wish to view. In order to zoom in on the exact location you wish to view, you should make sure that the picture is centered on your screen. Go to the "View" tab in the tool bar. From here you will see two magnifying glasses, one with a plus inside it and another with a negative. To zoom in, click on the magnifying glass with the plus sign. To zoom out, click on the magnifying glass with the negative sign.

Summary: Open Microsoft Paint. Center what you wish to view. Zoom in on your picture.


If you have an in-floor cleaning system, this is a great option for you to use. Alternately, you can contact the manufacturer of the pool for specific servicing/repair tips. Now is also a good time to clean away calcium or scale rings (if any exist). Calcium, Lime, and Rust remover, also known as CLR, usually works pretty well. Work at the tougher buildups with a putty knife, being careful not to damage the lining of the pool. Lesser buildups can usually be dispatched with rubber gloves, a scrubbing pad, and the aforementioned CLR. To keep the rings from reappearing, you can buy some "stain and scale inhibitor." Check the manufacturer's instructions for applications, as well as for repetitions. Some inhibitors need to be reapplied every month to be effective. (optional). A good acid wash will clean the walls of your pool, keep the water looking bright and transparent, and make the whole shebang an altogether more pleasant experience. If your pool is already fairly clean or you don't have time, you may skip this step.

Summary: Blast debris out of the pop-ups with your hose. Clean away any calcium or scale rings. Perform an acid wash on your pool


A great steak speaks for itself -- it needs little seasoning other than some salt and pepper and is packed with flavor. The right grill will help accentuate this flavor. That said, any grilled steak will be perfect if handled correctly, so there is no "wrong" choice.   Propane: Gas grills add little flavor to the meat, letting the steak stand on its own. They are the fastest and easiest to control for cooking, making them perfect for larger meals or last-minute grills.  Charcoal: The "classic" BBQ flavor, these hard little bricks heat up relatively quickly and give rich, smoky tones to the meat. Make sure they are all white-hot before cooking on them.  Wood-fire: The hardest to light and manage but the choice of top barbecuers around the world, wood chips have the best flavor. Can be combined with charcoal to get the best of both worlds. The best meat should still be a bright, vibrant red color. Marbling, or the white streaks of fat, also indicate a more flavorful and juicy steak. If the steak is maroon or brown colored, skip it for something fresher. Just ask if your butcher will slice off a fresh cut for you. Some ideas for good steak cuts include:   High-End Cuts Ribeye, Strip, Tenderloin, T-Bone, Delmonico   Incredible Budget Cuts: Hanger, Skirt, Tri-tip, Ranch, Sirloin, or Flank This prevents you from throwing a cold steak on a hot grill, which greatly alters cook times and makes it harder to get a well-seared outside and completely cooked middle. Bigger steaks, those thicker than 1 1⁄2 in (3.8 cm), may need 15 minutes or so. While some chefs love seasoning, most steakhouses won't touch a piece of good meat with anything more than simple salt and pepper. Use the largest grains of salt you can -- kosher or course-grained is best -- and liberally cover the meat. Then touch it up with pepper, adding as much as you personally enjoy (but nowhere near as much as the salt).  Think of the salt as light snow on a dark road. You can still see the asphalt, but the "snow" (salt) covers the majority of it. Be sure to get both sides and the edges of the steak as well. If you're using a charcoal or wood grill, you'll need to get it started roughly 30-40 minutes before eating. A propane grill likely only needs 5-10 minutes if you leave the cover on.The thinner the steak the hotter the grill should be, and keeping track of this temperature is important. However, you can check temperature even if you don't have a thermometer with a simple trick:   1⁄2 inch (1.3 cm) thick: Heat up to 425–450 °F (218–232 °C), so that you can't keep your hand over the grill for more than 3 seconds.  3⁄4 to 1 inch (1.9 to 2.5 cm) thick: Get the grill to 360–400 °F (182–204 °C). You shouldn't be able to keep your hand over the grill 4-5 seconds.  1 to 1 1⁄2 inch (2.5 to 3.8 cm) thick: Get the grill to 325–360 °F (163–182 °C), as you don't want to overcook the outsides before the center finishes. Your hand could only take about 5-6 seconds above the grill.  Thicker than 1 1⁄2 inch (3.8 cm): Stick to 325 °F (163 °C), and know that you'll likely need to flip the steak once more than you would otherwise to avoid burning the outsides.

Summary: Choose the right type of grill for your meal. Purchase bright red, freshly cut steaks from your local butcher. Let the steak sit, covered, at room temperature for 5-10 minutes before cooking. Rub the steak with salt and pepper, massaging it gently into the meat. Pre-heat the grill on medium-high heat.


If you’re using potassium permanganate, you’ll need the potassium permanganate crystals, cotton swabs, and a bit of water to moisten the swabs.  Potassium permanganate is a powder made up of bright purple crystals and is the preferred method of veterinarians to stop bleeding nails.  It’s highly effective and the permanganate is a natural disinfectant.  Potassium permanganate crystals are widely available on internet retail sites. Ideally you’ve anticipated this scenario and can calmly use the materials you’ve prepared to stop the bleeding.  The blood loss from a bleeding nail is not dangerous to a healthy dog. The bleeding nail can, however, look a bit dramatic, especially if the dog  scrambles around spreading blood all over the floor. Know that the dog is in no danger, but act quickly to minimize its discomfort. Remember that remaining calm is important for you but also for your dog. The quick is tender and full of nerves, so having it clipped will be painful to your dog and it will be looking to you for cues on how to react. If you get panicked or frantic, your dog likely will, too. It’s important that the swab be slightly moist so that the potassium permanganate crystals will adhere to it. You don’t need to soak the swab, just dampen it with a few drops of water. The crystals should stick to the moistened swab. Dip the end of the moistened swab into the potassium permanganate 1 time. Gently restrain your dog while you apply the swab. The bleeding should stop fairly quickly. If the bleeding hasn’t stopped, repeat the above process again, this time holding the swab in place for 5 minutes. If after 5 minutes the bleeding still hasn’t stopped, contact your vet.
Summary: Get your supplies ready. Stay calm. Moisten the tip of a cotton swab with water. Dip the moistened cotton swab in the potassium permanganate. Press the swab into the bleeding quick and hold for 30 seconds. Repeat.