Cycle through the options to get to the alarm menu. If your Timex model allows you to set multiple alarms, select ALM1 by pressing Stop/Reset. To set multiple alarms, keep pressing Mode to find ALM2 and ALM3. Select each one with Stop/Reset. Set/Recall opens the alarm menu. By default, the time will appear and the hours will be flashing. Adjust the hours up and down with the + and – buttons. Press Mode (Next) to make the minutes flash and do the same thing. Press Mode once more to select whether you want the alarm to sound in the AM or PM. If your watch is set to 24-hour time, you don’t have to select AM or PM. Press Mode after setting the alarm time. The option above the time will begin flashing. This will say “Daily,” “Wkday,” or “Wkends,” depending on where you last had it set. Press Start/Split to cycle through the options and select how often you want the alarm to sound. If you only want the alarm to ring on one day, disable it after it rings. This programs the alarm into your watch memory. The alarm will sound on the times and days that you set it to. A small clock icon appears on the left of your watch display to let you know that an alarm is active. Get to the alarm menu by cycling through the Mode button until you reach ALARM. Then press Start/Split to toggle the alarm off. To reactivate the alarm, do the same actions and hit Start/Split to toggle the alarm back on.
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One-sentence summary -- Press Mode until ALARM appears on the watch display. Use Set/Recall and the + and – buttons to set the alarm time. Decide if you want the alarm to ring weekdays, weekends, or daily. Press Set/Recall to save the alarm. Open the alarm menu and press Start/Split to turn the alarm off.


Add about a half cup(120mL) of Epsom salt (magnesium sulfide) with equal parts hot water.  This will create a saturated solution. A solution is considered saturated when no more solids can be dissolved into the liquid. Add a few drops of food coloring to the mixture if you want your crystals to have some color. Use a spoon to stir the mixture until the salt is dissolved. It should only take about a minute. If some of the salt crystals are left in the bottom it is still going to work so don't worry about it. Cooling the mixture rapidly will help the crystals form more quickly. Water dissolves more salt when the temperature of the water is higher because there is more space between each molecule. Since there is less room  in cool water, the salt will revert back to a crystal form as it cools. The salt molecules will stick together, forming a pattern. This is how crystals occur. You should have a nice collection of crystal needles forming. You can scoop the crystal out with a spoon and take a closer look, or pour out the remaining liquid. The crystals will be very fragile, so handle them with care.
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One-sentence summary -- Combine the ingredients in the container. Stir the ingredients. Place the container in the refrigerator. Check back on the container after about 3 hours.


The ball of your foot is the spot between your toes and your arch.  Keep your back straight through your landing. Keep your heel off the ground, so that only the balls of your feet are touching. You don’t want to lock your knees, or you’ll injure them. Keep a soft bend in your legs so your hamstrings can take the absorption of your landing. Putting your arms out to the side or in front of you can help with balance. Once you know you can maintain your balance through the landing, you can set your heels down onto the ground so that you’re standing on your entire foot. You’ve landed your jump!
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One-sentence summary -- Land onto the balls of your feet. Keep your legs bent. Put your arms out for balance. Lower your heels. Stand straight up.


Measure 1 to 2 tablespoons (5 to 10 g) of coffee beans into the mortar. Cover the top of the mortar with one hand to stop the beans from jumping out. With your other hand, swirl the pestle around to mash the beans. After five seconds, pull out the pestle and bring it down in a vertical motion to hammer the beans.  Repeat the swirling and hammering until you achieve the desired consistency. Only grind small quantities of beans at a time in the pestle and mortar. This will ensure the most consistent grind. A pestle and mortar will produce anything from a coarse to a super fine grind. Place the beans on a large wooden cutting board. Take a large butcher knife and lay the blade flat against the beans. Lay your open palm against the flat top of the blade and apply pressure to crack the beans. Once the beans have cracked, carefully slide the knife toward you. Continue applying pressure to grind the beans finer.  Using this method, you'll be able to achieve a medium or medium-fine grind. Measure your coffee beans and transfer them to a thick plastic freezer bag. Seal the bag and place it on a flat surface. Shake the beans around so they're in a single layer. With gentle force, bring the rolling pin down onto the beans like a hammer to crack them. Once cracked, apply pressure and roll the rolling pin back and forth until you get the right grind.  You can also place the beans between sheets of parchment paper if you don’t have a freezer bag at your disposal. Using the rolling pin will result in a medium fine to fine grind. Place the beans between two pieces of parchment paper, or into a sealed freezer bag. Lay the bag on a towel on a flat surface and spread the beans out so they're in an even layer. Use moderate and consistent strokes to bring the hammer down on the beans to crush them. Keep hammering until you have a coarse to medium consistency. You can grind beans like this using a hammer, meat tenderizer, or mallet. A hand mincer is a manual grinder that can be used to mince meat, make pasta, or grind just about anything, including coffee. Measure the beans and pour them into the grinder. Turn the crank arm with your hand in a clockwise direction to process the beans. To achieve a finer grind, collect the ground beans and run them through the grinder again.
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One-sentence summary --
Use a pestle and mortar. Crack them. Grind them with a rolling pin. Mash them with a hammer. Use a hand mincer.