Q: Put the dye solution prepared earlier on this section of hair. Repeat for each hair section. The longer you leave it in, the stronger the hair color will be. If you can, put on a cap and wear it for a few hours. Many hours makes for a better color. Realize that any leakage of the dye will stain, so sleep on a few layers of old, unwanted towels if you're leaving it in overnight.  Brush it. The hair color will wash out after several washings. But the color may last for about 3 to 12 weeks for some hair.
A: Put on disposable gloves. Part your hair into sections. Unclip the section of hair you want to dye first. Leave the dye in for as long as you want. Wash your hair to remove the solution from it. Blow dry your hair. Enjoy your awesome colored hair.

Q: Add 1 tablespoon of butter to your pan and turn the heat on to medium-high heat. Let the butter melt and heat your pan. You can cook your frittata in a 12-inch nonstick saute pan or cast-iron skillet. The pan doesn't have to have shallow sides since you won't be flipping or folding the frittata. Make sure the pan you use is oven-safe since you'll be finishing the frittata in the oven or under the broiler. As the butter melts and your pan heats up, add any pre-cooked vegetables and meat to quickly warm them up (about 2 minutes). You can use leftover vegetables or meat that you have in your refrigerator. Spread them so they form a single layer on the bottom of the pan.  You can start with 1/2 cup of veggies and 1/2 cup of meat, although you can add more if you'd like to make a bigger frittata. If you're cooking raw vegetables, be sure to completely cook the vegetables (the time will vary depending on what veggies you're using). Add 1 ounce of grated Parmesan cheese, 6 whole eggs, and 1 teaspoon of ground black pepper into a mixing bowl. Whisk the mixture until it's completely combined. You can transfer or make the base in a mixing bowl with a pouring spout. This can make it easier to pour the egg mixture into your pan. Pour the egg base evenly in your pan so that it touches any vegetables and meats you're using. Stir and cook the frittata over medium-high heat for 4 or 5 minutes. The eggs will just start to firm up. If you want to use any chopped fresh herbs, sprinkle them over the top now. Use a heat-proof rubber spatula to stir the eggs. This will also prevent the spatula from scraping and ruining the bottom of your nonstick pan. If you'd like to ensure a golden color on the top of your frittata, heat your broiler to high and place the frittata under the broiler for 2 to 4 minutes. The frittata should brown and puff up. If you're not comfortable with broiling, you could bake the frittata to finish it. Preheat the oven to 400 degrees F (200 degrees C). Bake your frittata for 8 to 10 minutes or until the eggs are set. Broiling the frittata will also create a crispy top. Just keep a close eye while broiling the frittata since it will finish cooking very quickly. A frittata made with a 12-inch pan and 6 eggs can get between 6 and 8 slices. Slice the frittata using a sharp knife or pizza cutter. You can serve the frittata hot, right out of the oven or cooled to room temperature. Always take care when using sharp knives. You should also remember to use oven mitts to take your frittata out of the oven or from under the broiler.
A: Heat your pan. Warm or cook any vegetables and meat you're using. Mix up an egg base. Pour the egg base into your pan and cook it. Finish your frittata by baking or broiling it. Slice and serve the frittata.

Q: Because the term "coffee with milk" is so vague, there are a lot of variations on café au lait across the world. The most common difference is between European and American café au lait. Whereas Europeans always steam them milk with an espresso machine, American café au lait has milk scalded in a saucepan.   Lattés are made with 2-3 shots of espresso and warmed milk, not brewed coffee.  Cappuccinos are like latte's, except the majority of milk has been foamed, not just warmed.  Macchiatos are shots of espresso with a dollop of foamed milk on top. While café au lait is supposed to be light on foam, a thin topping is often used to make the cup look good and provide a little dash of sweet foam to the coffee. If you have some milk left over, whisk it with 1-2 teaspoons of sugar until it starts to froth, then pour it over your cup of coffee. Add 1⁄4 tablespoon (3.7 ml) sugar and 1⁄2 tablespoon (7.4 ml) unsweetened cocoa powder (per mug of coffee you're making) to your milk right before whisking. The result is a mocha-café au lait hybrid that is perfect as a nightcap or along with brunch. Substitute 1 teaspoon vanilla extract, or one whole vanilla bean, for the cocoa powder to change things up. Scrape the seeds out of the vanilla bean and into the milk, then heat it with the milk and sugar for 5-10 minutes on low. Made famous by Louisiana's Café au Monde, this Creole version of the French classic is the only way you'll be served in the Big Easy. You can buy premixed chicory/coffee blends or measure in your own ground chicory to taste. Whenever possible, you should serve it with sweet beignets to offset the bitterness of the chicory. Technically, since the milk is not warmed, this is not a café au lait. That said, this iced treat has a the flavor of café au lait for a warm day. Add any extra sugar to taste.
A: Understand the different types of café au lait. Add a dash of foamed milk to the top for a gorgeous cup of café. Add a dash of chocolate to your café au lait. Use equal parts chicory and coffee for a New Orleans Café au Lait. Cool the coffee and milk, then mix in a blender with a handful of ice for an iced café au lait.

Q: (\_/) (o.o) /(   )\ /_|_\. Your completed bunny should look like this: (\_/) (o.o) /(   )\   /_|_\
A:
Make the ears: Make the face: Make the body: Make the boots: Align the levels.