Problem: Article: You can use any web browser on your Windows or Mac computer. If you aren't signed in automatically, click "Sign in" in the top-left corner of the page and log into your eBay account, or click "Register" to create a new account. Once logged in, your name is in the top-left corner of the webpage.  This opens a drop-down menu with some account options. It's just below your profile picture in the drop-down menu in the top-left corner. It's in the sidebar to the left in the center. It's in the seller preferences section. The seller preferences section isn't available until after you list your first item and have created a Seller Account. It's across from "Payment preferences". It's near the bottom of the Payment Preferences page. It's at the bottom of the Payment Preferences page.  This allows you to accept credit and debit cards to your merchant account.
Summary: Go to https://www.ebay.com in a web browser. Hover the mouse cursor over your name. Click Account Settings. Click Site preferences. Click Show next to "Payment from buyers". Click Edit. Click the checkbox next to "Accept credit and debit card payments". Click Save.

Problem: Article: This method turns a lavender-infused oil into a salve that can be rubbed onto your skin to lessen inflammation and pain. First, you'll need to create the lavender-infused oil as described in another section, or purchase some from a herbalist store. You may wish to use a cheap, extra grater rather than one you use regularly, because the wax may be difficult to clean off. Measure the beeswax before you shave it into fragments; you will need approximately 1 part beeswax to 8 parts oil. Use more beeswax for a harder balm, and less for a softer salve. If your beeswax was sold by weight, you can use these approximate weight to volume conversions: 1 ounce of beeswax = 1 fluid ounce = 1/8 cup = 28 grams. Place the beeswax fragments in a pan. Pour the lavender-infused oil over it. Heat over low heat until they have melted together. It may take 15 minutes or more for all the beeswax fragments to melt. Stir occasionally using a wooden spoon or other heat-safe utensil, preferably one you don't mind damaging if wax ends up stuck to it permanently. Pour the melted balm into glass or tin containers, making sure they are clean and dry first. Seal with an airtight lid. After 10 or 15 minutes in the refrigerator, or 30 minutes in a cool room or cellar, check on the balm or salve to see how hard it is. If it is still liquid, or too hard to scoop up with your fingers, you may need to melt it again. Add more beeswax to make it harder, or more oil to make it softer. Boil hot, soapy water in your pot once it's been emptied of balm, then turn off the heat. Let it cool for a couple minutes, then put on rubber gloves so you can scrub the wax from the sides while the water is still quite hot. Place the stirring utensil in the water only after the water is done boiling to avoid damaging it. Scrub the utensil and pot with a hard sponge or scrubbing brush.
Summary: Follow the instructions for creating an infused oil first. Shave beeswax using a knife or cheese grater. Heat the beeswax and oil over low heat. Pour the mixture into containers. Harden the mixture in a cool location. Clean your pot and stirring utensil.

Problem: Article: It's usually at the bottom-left corner of the screen. It's on the left side of the menu.  It's in the left column. A list of file types will appear along the left side of the window, with each associated app on the right. ” The current default viewer appears to the right of this entry. For example, if it's currently set to Google Chrome, click Google Chrome. A list of apps that can read PDFs will appear. The selected app will now open PDFs on your PC by default.
Summary: Click the  menu. Click . Click Apps. Click Default apps. Scroll down and click Choose default apps by file type. Scroll down to “.pdf. Click the default PDF reader. Click the app you want to use.

Problem: Article: Pour 4 tablespoons (55 g) of vegetable oil into a large pot and turn the heat on to medium-high. Get out 4 bone-in, skin-on chicken thighs and 2 bone-in, skin-on chicken breasts. Place the chicken in the hot oil so the skin-sides are down. Cook the chicken for 3 to 4 minutes. Use tongs to carefully turn them over and brown the other side for 3 to 4 minutes. Transfer the chicken to a platter. The chicken won't be completely cooked at this point; it will finish cooking as the gumbo simmers. Browning the chicken just adds flavor. Dice enough yellow onions, green bell peppers, and celery to equal 2 cups of each (300 g of onions, 350 g of green bell pepper, and 450 g of celery). Put the diced vegetables into the pot that the chicken browned in and turn the heat on to medium-high. Stir and cook the vegetables for about 5 minutes. The vegetables will soften and the onion should become clear. Mince 2 tablespoons of garlic and chop ½ cup (15 g) of flat-leaf parsley. Add these to the vegetables along with 2 cups (276 g) of chopped smoked andouille or pork sausage. Saute the mixture until the sausage is golden brown. Place the browned pieces of chicken back into the pot with the vegetable mixture. Pour in 1 cup (240 ml) of the chicken stock and stir it well. Scrape up the bottom so any browned bits are mixed in. Pour in the remaining 11 cups (2.6 liters) of chicken stock. The chicken pieces should be completely covered with the stock at this point. If you don't have enough stock, you could use some water. Stir 1 tablespoon of cayenne pepper and 1 1/2 cups (354 ml) of gumbo roux into the pot. Bring the gumbo to a boil. Turn the heat down to medium-low so the gumbo simmers. Put the lid on the pot and cook the gumbo for 1 hour. Carefully lift out the pieces of chicken and set them aside. Use a spoon to skim away any excess oil floating on top of the gumbo. Season the gumbo with salt and pepper and put the lid back on. Simmer the gumbo for 30 more minutes. If you want your gumbo thinner, you may need to stir in more stock or water. Take the lid off the pot and skim off any excess oil from the gumbo. Put the chicken pieces back in the pot and put the lid back on. Simmer the gumbo for 20 more minutes. If you prefer, you can remove the chicken meat from the bones and put the shredded chicken in the gumbo. Taste the gumbo and adjust the seasonings according to your taste. For example, you may want to add Cajun seasoning and hot sauce. Scoop some cooked, white rice into a serving bowl and spoon the gumbo over it. Garnish the gumbo with diced green onions and filé powder. You can store leftover gumbo in an airtight container in the refrigerator for several days. The flavor might actually improve over time as the flavors blend.
Summary:
Brown the chicken. Saute onions, bell peppers, and celery. Add and saute garlic, parsley, and sausage. Put the chicken and the stock in the pot. Add the roux and cayenne pepper. Remove the chicken and cook the gumbo for 30 more minutes. Return the chicken and cook the gumbo for 20 more minutes. Season and serve the basic gumbo. Finished.