For 3D, the best subject is one that is completely still, such as landscapes. Start by taking one photo as you normally would. Now, keep the camera level and move it to the side before taking your second photo. One way to do this is to move your camera to the other side or take a step to the side. Do not move too far. The subject should appear identical in the photos besides the very small shift to the right or left. Any software will do, as long as it allows you to edit layers and color channels. Photoshop is a common choice and GIMP is a comparable free option. Click on the photos or open them through the software’s file menu. They should open in separate windows. Select one of the images using Ctrl+a for PC or ⌘ Command+a for Mac. The entire image should be selected. Copy it with Ctrl+c or ⌘ Command+c. You can close this window. Navigate to the window with the other image and click on it. Now paste your image by pressing Ctrl+v or ⌘ Command+v. The image you pasted should already be labeled as a layer. The other one will be labeled as a background. Double-click on the background image. Name it left or right so you remember which image it is, then press “ok” to convert it to a layer. You can also name the other image by double-clicking it. Double-click on the image. Find the boxes labeled R, G, and B under the layer style box. Click the R one only. When the check mark is gone, the image will only have green and blue colors. Double-click on the right image. Find the channel boxes on the layer style box again. This time remove the check marks from the G and B boxes. You may need to adjust the positioning of the layers to achieve the desired effect. The move tool is in the upper left corner of Photoshop’s left toolbar or in the toolbox menu in GIMP. Use it to drag the right layer towards the left one. Pick a point you can focus on near the center of the image, such as the edge of the land to the right of the pier in the image above. Move the right image towards the left one until the piece of land in both images overlap. You will only see one image at this point. Navigate to the crop tool in the menu or in a toolbar. In Photoshop it is on the left toolbar near the top. In GIMP it looks like a knife. Use it to make an outline around the parts of the image you wish to keep. Cut off the streaks of red or blue on the outside where the images do not overlap. Go to the top toolbar. Navigate through the file menu and click “save as.” Name your image to store it and get your 3D glasses to see how well it turned out!

Summary: Take two photos of your subject. Open both images in photo editing software. Copy one image. Paste your image in the other window. Convert the background to a layer. Disable the left image’s red channel. Disable the right image’s green and blue channels. Move one of the images. Align the images over a focal point. Crop the leftovers. Save your image.


When the ball handler tries to drive, or dribble hard towards the net, quickly shuffle backwards in your drop-step defensive stance. Stay low and move with them, trying to maintain your arms-length cushion to stay in the play. Be patient. Don’t try to reach or go for the steal unless the ball handler loses control or makes a big error. Start to angle your body more to the sideline as the ball handler dribbles. You want to use your body to block off their path to score, which means putting your back to the hoop and forcing them away from it. This will help you contain the ball handler until they make a mistake, or your teammates can come help. Use the hand closest to the ball to flick the it away with a short, fast movement, called a dig. Don’t reach in with the hand blocking the pass to bat at the ball—you may hit the ball handler’s arm and be charged for a foul. Only try a dig if the player is trying to drive past you and you have no way of containing them, or if they’re handling the ball loosely and you see an opportunity. A charge occurs when a defender is hit in the torso by the ball handler while standing still, or moving backwards or sideways, with both feet on the ground. To draw a charge, stay in your low defensive stance and let the offensive player dribble at you, instead of charging the ball.   Be careful when drawing a charge! You could be called for blocking if you’re moving towards the ball, don’t have both feet on the ground, or were hit on somewhere other than your torso. Move with the dribbler and stay in their dribbling lane to try to draw the foul. Stay very low and bend your forearm in front of your chest, keeping it strong and close to you to absorb some of the blow. Your upper body will naturally sway backwards, helping you to sell the call. by blocking the shooter’s vision. If you see the ball handler go up for a shot, put a hand up to their face to distract them and disrupt their view of the rim. This allows you to force a missed shot without fouling or getting fooled if the ball handler is actually faking. This is considered a better tactic than jumping and swatting at the basketball during a shot, which could result in a foul if you hit the shooter’s arm or, if they’re faking, gives them an open dribbling or passing lane.

Summary: Drop back if the ball handler tries to dribble towards the net. Force the ball handler to the nearest sideline. Try to flick the ball away during a dribble. Draw a charge foul if you can. Defend a shot


Wash 6 ounces of strawberries. Take a sharp small knife and carefully trim off the stems of the strawberries. Throw away the stems. Cut the strawberries into halves, if they're small, or quarters, if they're large. You should end up with about 1 cup of chopped strawberries. If you like more strawberries in the filling, adjust the ratio. For example, you could use 3 cups of strawberries and reduce the rhubarb to 4 cups. Wash 1 3/4 pounds (600 g) of rhubarb. Ensure that you wash away any dirt near the ends of the stalks. Take a large chef's knife and carefully cut off and discard the ends of the stalks. Cut the stalks into 3/4-inch thick pieces. You should end up with about 6 cups of chopped rhubarb. Place the chopped strawberries and chopped rhubarb into a large mixing bowl. Measure out and add the remaining filling ingredients to the bowl. You'll need:  1 1/2 cups (300 g) of granulated sugar 1/4 cup (27.5 g) of cornstarch 1/4 teaspoon of finely grated orange zest, plus 1 tablespoon of orange juice 1/4 teaspoon of salt Take a large spoon and toss the sugar, cornstarch, juice, and salt in with the strawberries and rhubarb. The strawberries and rhubarb should be completely coated in the sugary mixture. Let the filling sit for about 30 minutes while you prepare the rest of the pie. You'll notice the mixture becomes syrupy the longer it sits. You can now bake the strawberry rhubarb filling in a pie or tart or use it in another dessert recipe.
Summary: Wash and cut the strawberries. Wash and cut the rhubarb. Measure out the remaining ingredients. Stir the filling and let it sit.