Q: Skeletons be found anywhere with a low-light level, such as in caves or at night.  Be careful when doing this; Skeletons can easily kill you if you aren't properly equipped with a sword. You may need to kill multiple skeletons before one will drop a bone. Wolves are most often found in any Taiga variant, as well as in forest biomes on Java and Legacy Console editions of Minecraft. Make sure that the bone is in your hand before proceeding. Walk up to the wolf with the bone equipped. Wolves aren't naturally hostile, though they will attack you if you first attack them. Right-click, left-trigger, or tap-and-hold the wolf until the collar appears. You should only have to do this a few times.  If you accidentally hit the wolf in the process, that wolf will attack you and cannot be tamed afterwards. The wolf will also cock its head to the side and sit down once you've tamed it. Tamed wolves will not despawn.
A: Kill a Skeleton to get a bone. Find a wolf. Equip the bone. Approach the wolf. Select the wolf until a collar appears around its neck.

Q: " Pull down the "Applications" menu, then click on "Utilities", then launch Terminal. Drag and drop the file onto the Terminal window, and Terminal will provide the file path at the command prompt. The file path can then be copied. This will change the modification date. This sends a command to the touch utility (which sets the modification and access times of files) to set the new date and time. NOTE: YYYY means the year, MM the month, DD the day, hh the hour, mm the minute, ss the second of the target time. This will change the access date. This will change the creation date, unfortunately, only if the target time is before the original creation time. If your target time is after the original creation time, see the citation for the solution.
A: Launch the OS X "Terminal. Find the file path of the file you are interested in. Enter the terminal command "touch -mt YYYYMMDDhhmm.ss [file path]" into the Terminal. Enter the command "touch -at YYYYMMDDhhmm.ss [file path]". Enter the command "touch -t YYYYMMDDhhmm.ss [file path]".

Q: Prepare a shallow baking sheet by lining it with parchment paper.  Alternatively, you could lightly grease the pan with butter, shortening, or nonstick baking spray instead of using parchment paper. If you have a nonstick baking mat, you could use that instead of a prepared baking sheet. Stir the three ingredients together in a medium to large mixing bowl until thoroughly combined. If desired, you could replace half of the all-purpose flour with whole wheat flour. Slice the butter into 1/2-inch (1.25-cm) cubes before tossing them into the flour mixture. Blend them into the flour using a pastry blender until large, coarse crumbs form.  The crumbs should be about the size of a pea. If you do not have a pastry blender, you could cut the butter into the flour mixture by using two knives to stir and chop the butter while immersed in the flour mixture. Pour the milk in, stirring it into the dry ingredients until moistened.  Use a fork or spatula to stir. Stop as soon as the dry ingredients are moistened. Over-mixing the dough could create tough, chewy biscuits. Turn the dough onto a clean, lightly floured surface and knead several times until the dough sticks together.  Gently pat the dough into a rounded or rectangular shape. At this point, the dough should be about 3/4 inch (2 cm) thick. Fold the dough into three sections in order to create biscuits that have multiple, flaky layers. Overlap the ends over the center of the dough, creating a brochure-style fold. After folding the dough, flatten as usual to the specified thickness. Use a round, 3-inch (7.5-cm) biscuit cutter with sharp edges to cut out rounds of dough. Place the biscuits onto your prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.  A cookie cutter or the mouth of a glass could be used in the absence of an actual biscuit cutter. After your first batch of biscuits has been cut out, pat the scraps together again so that you can cut out more biscuits from the remaining dough. Continue until all the dough has been used. While circular biscuits are the most traditional shape, you could cut your biscuits into any shape desired. Cutting the biscuits into squares will prevent you from having to roll out any excess dough. Alternatively, create drop biscuits by dropping rounded tablespoons of dough onto your baking sheet. This will create biscuits that are more rustic in appearance. The biscuits should be a light, golden brown when done. Note that if you opted to form drop biscuits instead of cut biscuits, the peaks of dough will be slightly darker and crispy when the biscuits are done. The biscuits can be served immediately, or you can let them cool slightly on a wire rack for a few minutes first. Use oven mitts or a thick dish towel when removing the biscuits from the oven.
A: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Combine the flour, baking powder, and salt. Cut and put in the butter. Add the milk. Knead the dough. Cut out biscuits. Bake the biscuits for 15 to 18 minutes. Serve warm.

Q: If you don't know how to do something, ask a coach or a team member. Your coach will help if you ask but will likely be really annoyed if you assume to know everything but are just making it up as you go. When coaches try to talk to you, let them. They may teach you something that could help out a lot. They'll certainly notice if you're unwilling to listen and learn; that can be a sign of being a poor team player. Right when you step on the softball field, it is game time! Hustle on and off of the field. Having a positive or negative attitude will affect you, the team and your coach. By staying positive, even when the chips are down, you are contributing positively to your team.  If the coaches see you working really hard, they will have a positive attitude about you. If you see someone else down, cheer them up and be someone that people look up to. At least get your three cuts in, and swing the bat.
A:
Ask and learn. Be ready to play. Keep a positive attitude. Don't strike out looking for the perfect pitch!