You'll also need to make sure that you have the appropriate types of storage containers. If you're preparing any type of meal in advance, you'll need to figure out how you're planning to store it safely.  Tupperware containers are a great tool when you're making meals in advance. Most keep foods fresh in the refrigerator and many are also freezer and microwave safe. Mason jars are a more artistic and unique way to store food. The screw-on lids provide an airtight seal. This is great for items like yogurt, oatmeal or cottage cheese. Aluminum foil or plastic wrap can help keep foods fresh in the refrigerator. They're not airtight and can leak so make sure to only use these on solid foods-like an egg sandwich. It's nice to be able to pull out a nutritious breakfast right from the fridge; however, you can't store pre-cooked food for days on end.  Choose the best option for your meal storage-refrigerator or freezer.  Many breakfasts that you'll make might be for the next morning; however, some recipes allow you to make multiple servings that can last you all week. Only make enough servings to last you for about five breakfasts. If you make more you'll need to freeze it. Only freeze items like egg sandwiches, chia seed puddings, smoothies (blend the frozen smoothie to make smooth again), or oatmeal. Items like yogurt won't freeze well. If you're choosing to store foods in the refrigerator, store them above any raw meat or seafood. All cooked foods should be stored near the top of the refrigerator where liquids or juices from raw foods cannot contaminate them. If you're short on time in the morning, even for a quick reheat in the microwave, consider bringing your breakfast to your office instead.  Keep your meal cool during transportation to work. This is especially important if you have a fairly long commute. You do not want your food getting too warm this increases the risk that harmful bacteria will grow. Use an insulated lunch bag to pack your breakfast. Place a freezer pack or frozen water bottle in your lunch bag to keep your breakfast cold prior to getting to your office. If you're bringing a liquid to work like milk for your cereal consider putting the liquid in a thermos to keep it at the appropriate temperature. Only juices, milk, non-dairy milk or smoothies need to be kept cold.
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One-sentence summary -- Get the right type of storage containers. Choose between the refrigerator and freezer. Pack your breakfast safely.


Remove 3 to 4 beef tenderloin steaks from the refrigerator. Open the package and set the steaks on a plate for 20 to 30 minutes, so they aren't chilly and will cook evenly. Sprinkle the steaks with salt to taste. Turn a gas grill on to medium heat. If you're using a charcoal grill, fill a chimney half to three-quarters full of briquettes and light them. Dump the hot briquettes on one half of the grate to set up a two-zone fire. Arrange the steaks on the grill over indirect heat, if you're using a charcoal grill. Close the lid and grill the steaks for 5 to 6 minutes without moving them. Open the lid of the grill and use tongs to flip the steaks over. Dip a barbecue brush into a bowl of smoky barbecue sauce or steak sauce. Spread a thin layer of the sauce over the tenderloin steaks and put the lid on the grill. Keep the lid on the grill and continue to cook the tenderloin steaks. Use the lower cooking times for a medium-rare steak. If you want the tenderloin steaks cooked rare, grill them for a minute less than recommended. Open the lid and turn the tenderloin steaks over. Dip the brush in more sauce and spread another thin layer over the steaks. Put the lid on and grill the steaks until they've charred just a little bit. This should take 2 minutes. Remove the lid from the grill and use tongs to transfer the steaks to a plate. Sprinkle the steaks with a little ground pepper, if desired. Lay a sheet of aluminum foil over the steaks and let the steaks rest. They'll finish cooking and the juices will redistribute within the meat. If you grilled small tenderloin steaks, serve them whole or slice them into thin strips and serve them. Consider serving the meat with extra barbecue or steak sauce. You can store leftover tenderloin steaks in an airtight container in the refrigerator for 3 to 4 days.
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One-sentence summary -- Salt and set the tenderloin steaks out for 20 to 30 minutes. Heat a grill to medium heat. Grill the tenderloin steaks for 5 to 6 minutes. Turn and spread sauce on the tenderloin steaks. Grill the tenderloin steaks for 3 to 4 minutes. Brush the steaks with sauce and char them for 2 minutes. Remove the steaks and season them with pepper. Rest the tenderloin steaks for 8 to 10 minutes before you serve them.


These are necessary to learn before you get started playing. You don’t have to memorize them all immediately, just keep this sheep handy so that you can refer to it as the game goes on. As you continue playing the terms will start to stick in your memory.  A set is 2 or more cards of the same number A run is 4 or more cards numbered consecutively (e.g. a 1 card, a 2 card, a 3 card, and a 4 card) A wild card can be used to complete a phase when a player is missing one of the necessary cards A skip card allows the player who uses it to choose another player to lose their turn  Hitting lets players discard cards they don't want, so long as they play them immediately after a phase has been laid down; an example of this would be adding red cards to an initial play of 7 red cards (which is phase 8 of the game). However, players are only allowed to participate in hitting if they've already played their own phase for that round, and only when it's their turn.  Going out describes the action of a player getting rid of their whole hand in a round, either by hitting or by using all their cards in their phase. As soon as any player goes out, the round ends and all players discard their cards to be shuffled and dealt for a new round. The winner of the round is the first one to go out, or use up all their cards. The winner of each round scores a 0. Scoring is one of the most important parts of Phase 10, since the player with the lowest score at the end of the 10 rounds is the winner. Scoring is calculated at the end of each round. The rest of the players gain points for the cards still in their hands.   Cards numbered 1 through 9 are worth 5 points Cards numbered 10 through 12 are worth 10 points Skip cards are worth 15 points Wild cards are worth 25 points There are at least 10 rounds in Phase 10 and, consequently, 10 phases of play. The phases are listed below.   Phase 1 is 2 sets of 3 Phase 2 is 1 set of 3 and 1 run of 4 Phase 3 is 1 set of 4 and 1 run of 4 Phase 4 is 1 run of 7 Phase 5 is 1 run of 8 Phase 6 is 1 run of 9 Phase 7 is 2 sets of 4 Phase 8 is 7 cards of the same color Phase 9 is 1 set of 5 and 1 set of 2 Phase 10 is 1 set of 5 and 1 set of 3
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One-sentence summary --
Learn the terms relevant to the game. Learn how you win the game. Recognize the 10 phases of the game.