Q: You can try to space out your music files in your presentation so that the songs flow from one to next, but any changes in your presentation can create jarring transitions or too much silence. If you want a constant background soundtrack for a long presentation, it will be much easier to stitch each audio file into one continuous track and then set it to play from the beginning. This is a free, open-source audio editor that will allow you to quickly combine your music files. You can download Audacity from sourceforge.net/projects/audacity/. Click the File menu and select "Open...". If your files are all in the same folder, you can hold Ctrl and select each one so that you can open them all at once. You will be adding each track to the end of the first song, so open the window showing the second song on your playlist.      You can look at the graph to see when the song is playing audio and when there is silence. You may have some extra silence between your added songs that you can remove before adding it to PowerPoint.  Click and drag to select the portion of the track that is silent. Make sure you don't delete pauses during a song, as it can make the song sound off. It's also good to leave a second or two of silence in between each song. Click the "Cut" button at the top of the window to delete the selection. Now that you're finished adding tracks, you'll need to save your new file as an MP3 so that it can be loaded into PowerPoint  Click the File menu and select "Export Audio...". Ensure that the "Save as type" field is set to "MP3 Files". Name the file so that you know it is the combined soundtrack and save it in an easy to find location. Click Save and then click OK, unless you want to change any of the MP3 tag information. Wait for the export to complete. It may take a few minutes for Audacity to put together and save your new MP3 file. Follow the steps in the first section of this article to insert your combined song file into PowerPoint and have it play automatically in the background.
A: Understand the process. Download and install Audacity. Open the tracks you want to combine in Audacity. Open the window showing the second track. Press Ctrl + A to select the entire song. Press Ctrl + C to copy the selected song. Open the window containing your first track and put your cursor at the very end of the song. Press Ctrl + V to paste the copied song to the end of the first song. Repeat for any additional songs you want to add to your soundtrack. Cut out extra silence. Save the newly combined file. Insert the MP3 into PowerPoint.

Q: Turn the oven on to 400 degrees F (200 C). Spray a large oven-safe baking dish with cooking spray so the potatoes won't stick. Set the pan aside while you prepare the vegetable scalloped potatoes.{"smallUrl":"https:\/\/www.wikihow.com\/images\/6\/63\/Make-Healthy-Scalloped-Potatoes-Step-9-Version-3.jpg","bigUrl":"\/images\/thumb\/6\/63\/Make-Healthy-Scalloped-Potatoes-Step-9-Version-3.jpg\/v4-190px-Make-Healthy-Scalloped-Potatoes-Step-9-Version-3.jpg","smallWidth":460,"smallHeight":307,"bigWidth":"190","bigHeight":"127","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"} Scrub 6 medium Yukon gold potatoes under running water. Peel the potatoes and use a sharp knife to slice them about 1/4-inch (6 mm) thin. Set the potatoes aside while you prepare the other vegetables and the sauce. If you have a mandolin, use it to quickly and evenly slice the potatoes. Melt 2 to 3 tablespoons of butter in a large saucepan or pot over medium heat. Wash 1 leek really well to remove any sand or grit and slice it thinly. Add it to the pan along with 2 cups (150 g) of cremini mushrooms that you've cut into quarters. Stir the vegetables and cook them for 2 to 3 minutes. Sprinkle them with a little salt and pepper. To ensure the leek has been washed well, consider slicing it in half and submerging the halves in clean water. Swish the leek around to loosen any sand or grit. Keep the heat on medium and add 3 cloves of minced garlic, ¼ teaspoon of ground nutmeg, and 1 teaspoon of garlic powder. Stir the vegetables and cook them for 2 minutes. Add ¼ cup (29 g) of spelt flour. Stir and cook the mixture for a minute or two. Slowly stir in 1 ½ cups (354 ml) of almond, soy, or skim milk. Continue to stir and cook the vegetable sauce until it thickens a little. This should take several minutes. If you add the milk too quickly, the sauce may become lumpy. If it does, whisk the mixture to break up the lumps. Turn the heat off and add ¼ cup (70 g) of Greek yogurt. Stir the sauce so the yogurt is completely incorporated. You can use either whole-milk or skim Greek yogurt, just stir it well before you measure and add it to the sauce. Spread one layer of the sliced potatoes on the bottom of the prepared baking dish. The potato slices should overlap a little. Pour 2 to 3 large scoops of the vegetable sauce over the potatoes. Spread a layer of the sliced onion (from 1 medium onion) over the sauce. Repeat the layers, so you end up with potatoes on the very top. Sprinkle the final layer of potatoes with 1/2 teaspoon of sea salt, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of paprika. Tear off a sheet of aluminum foil and cover the baking pan. Put the casserole in the oven and bake it for 45 minutes. Carefully remove the pan and take the foil off. Return the pan to the oven and bake it for 15 more minutes. The potatoes should be completely soft when you poke them with a fork. Turn the broiler on and place the scalloped potatoes a few inches below the element. Broil the potatoes for 3 to 5 minutes. The top should become dark brown and crisp. Remove the pan and let the potatoes rest for 5 minutes before you serve it.  Consider garnishing the scalloped potatoes with sliced green onions. You can store leftovers in an airtight container in the refrigerator for up to 5 days.
A:
Preheat the oven and prepare a baking dish. Prepare the potatoes. Saute the mushrooms and leek. Add and saute the garlic and seasonings. Stir in the spelt flour and milk. Stir in the Greek yogurt. Assemble the scalloped potatoes. Season the top of the potatoes and cover the dish. Bake the casserole. Broil and serve the vegetable scalloped potatoes.