Hold the 5 cm (2.0 in) section of string in 1 hand and the loop in your other hand. Then, use the section of string to create a double-knot. This prevents the string from coming undone. Lightly tug on the knot to tighten it if it feels a little loose. Hold the loop of string away from the kite. Measure 18 centimetres (7.1 in) from the holes up each piece of string and make a mark. Take both of these points and knot them together to create a smaller loop.  This helps to balance the kite and allows it to fly straight. Trim off the excess string with a pair of scissors. This length of string is what you will use to the fly the kite with. Take the end of the long string and double-knot it to the loop on the kite. Use a double-knot to prevent the kite from coming loose. Consider wrapping your flying string around a piece of wood or tubing. This allows you to vary the length of the string and gives you more control over the kite.

Summary: Double-knot the string to secure it in place. Tie a knot on the loop of string 18 cm (7.1 in) away from the holes. Knot a long length of string to the loop that you have created.


Turn the oven to 350 F (177 C) and let it come to temperature. You will likely have to fry the potatoes in batches, and you can keep the cooked batches warm in the oven while the others sauté. Pour the oil into a large skillet or frying pan. Turn the heat to medium and let the oil preheat. The oil is ready when the surface begins to shimmer, but you don’t want it to start smoking.  Good oils for sautéing potatoes include canola and sunflower. Instead of cooking the potatoes in oil and adding butter later, you can also sauté them in duck fat or another animal fat. When the oil is ready, transfer the potatoes to the hot pan. For cubes, spread the potato chunks out into an even layer. For rounds, place each round in the pan individually, and spread the rounds out in a single layer. For halves, place each potato cut-side down into the pan. Cook only a single layer of potatoes at a time to ensure even cooking and browning. You may have to cook them in batches. Sauté the potatoes in the hot oil for about five minutes. When they become golden brown on the one side, use a thin spatula to flip the potatoes. Cook for another five minutes, or until they're golden brown on both sides. Once you flip the potatoes, wait about three minutes and then add the butter, garlic, and rosemary to the pan. Season with a sprinkle of salt and pepper. Shake the pan to distribute the new ingredients evenly. Continue cooking for another two minutes or so, until the potatoes are cooked through and browned. Once fully cooked, toss the potatoes a few times with the spatula to coat them in the garlic and rosemary. When the first batch of potatoes is done, transfer them to a baking sheet. Spread the potatoes out into a single layer and transfer them to the oven to keep warm while you sauté the remaining potatoes. Add more oil to the pan and let it preheat. When the oil is hot, arrange the remaining potatoes in the pan and cook them for about 10 minutes, until golden brown. Flip the potatoes regularly, and add more butter, rosemary, and the garlic in the last few minutes of cooking. When all the potatoes are cooked, transfer them from the baking sheet or frying pan to a serving bowl. Add additional salt and pepper, to taste, if necessary.  Toss the potatoes to coat them in the seasoning before serving. Sautéed potatoes can be eaten alone, as a side dish with your favorite meals, or turned into tasty salads.

Summary: Preheat the oven. Heat the oil in a frying pan. Arrange the potatoes in the pan. Cook the potatoes until golden brown. Add the remaining ingredients. Transfer cooked batches to the oven. Repeat until all the potatoes are cooked. Season with salt and pepper and enjoy.


The cash conversion cycle measures the number of days it takes a company to convert its resources into cash flow.  Days in inventory is the first of three parts for this calculation.  The second is the days sales outstanding, which is the number of days it takes the company to collect on accounts receivable.  The third part is the days payable outstanding, which states how many days it takes the company to pay its accounts payable.  The cash conversion cycle follows cash as it is first turned into inventory and accounts payable, then into sales and accounts receivable, and finally back into cash again.  It measures the effectiveness of the company’s management. Having a quick cash conversion cycle shows that management has devised ways to reduce time wasted by the business by keeping items in inventory for a short time and getting payment for goods quickly. Doing both of these requires tightly managed and carefully planned systems. The number of days in inventory expresses how long a company holds on to its inventory.  This clarifies how long a company’s cash is tied up in its inventory.  The longer a company holds on to its inventory, the more chances it has of losing money on that investment.  Items in inventory can become outdated or they can expire.  Also, prices can fall, which devalues the inventory. Holding inventory for a long period also educes return on investment, as excess capital is tied up in inventory during this time. The number of days in inventory makes more sense as a measure of effectiveness if you compare it with that of other businesses in the same industry.  Different kinds of businesses sell their inventory at different rates.  Retailers who sell perishable items have a smaller number of days in inventory than a company that sells cars or furniture.  Therefore, compare your days in inventory with other businesses in the same industry to determine if you are selling your inventory efficiently. You can also compare your days in inventory with your own historical inventory days calculations. This will help you identify trends, positive or negative, that might be affecting your cash conversion cycle duration.

Summary: Examine the cash conversion cycle. Evaluate inventory effectiveness. Compare your company’s days in inventory with other businesses in the same industry.


Use a handheld vacuum to suck up dust particles on the outer section, or inlet ribs, of the box fan. You can also use a feather duster to wipe away dust or dirt. Make sure the fan is unplugged before cleaning, and don’t use any water on the outer ribs. Wipe away tough dirt spots with a clean cloth. To remove your fan’s grill, follow the instructions related to the specific model of Vornado box fan. You will most likely need to remove screws around the grill and release the grill clips. You can find instructions on how to remove the grill in your owner’s manual or online. Once the grill has been properly removed, you can dust it using a cloth or feather duster. If you’d rather wash it, it's okay to use water on the grill. Use dish soap and water to get rid of any dust and dirt particles. Never put the grill in the dishwasher to prevent it from warping due to the heat. To clean the blades, use a soft cloth dampened with plain water to wipe off any dust particles. Using water on the blades is okay, just make sure to dry them off. If your fan was in a greasy environment like a kitchen, you can use a mild soap to wash the blades. Once all of the pieces have dried off, reassemble the fan by screwing the grill back into place using the screws you took out. If you need help, refer to the fan's instruction manual. Make sure the blades and grill are completely dry before reattaching the pieces and plugging the fan into an outlet.
Summary: Use a handheld vacuum or feather duster for general cleaning. Remove the grill to clean the fan thoroughly. Clean the grill by dusting it or washing it with dish soap. Wipe down the blades using a damp cloth. Put the fan back together once it's completely dry.