Q: Once your fudge batter has cooled, you should beat it with a whisk until the consistency of it is about that of melted chocolate or thick caramel. The whisking process may take anywhere from 10 to 30 minutes. Once your fudge batter has thickened to the consistency of melted chocolate/thick caramel and stirring becomes somewhat difficult, pour your fudge immediately into your greased pan. As soon as your fudge batter reaches the appropriate consistency, you should transfer it to your baking dish; it will quickly set and become difficult to work with. Your fudge should be fully set at room temperature after roughly two hours have passed. You can aid in the setting process by allowing your fudge batter to cool and then putting it into your refrigerator until the fudge is firm. Now that your fudge has set, you can cut it into small or large squares and place it on a serving dish. Your fudge will stay fresh at room temperature for about 7 to 14 days in an air tight container, and should not be refrigerated, as this will negatively impact the fudge's consistency. If you would like to save some of your Russian fudge for a later date, you can freeze your fudge wrapped in wax paper and sealed in an airtight container for several months.
A: Whisk the mixture vigorously. Pour your fudge batter into the greased baking dish. Allow your fudge batter to cool. Portion your fudge for eating.

Q: Though it may sound obvious or even condescending, it's a common misstep for people to get too confident and rushed while they're painting. This is especially true when it comes to painting large spaces such as ceilings and walls. Needless to say, the amount of time you'll be potentially saving is not work risking damaging your clothing over. Go slow with your work, and make sure you aren't tracking any excess paint on your brush or roller before moving onto applying it. An apron is a commonplace way of protecting your clothing. Aprons can take a beating, and most would agree it doesn't really matter how they look or how much paint gets on them. If you have a kitchen apron you don't mind about keeping the appearances of, you should wear it while you're painting. While this advice is arguably limited solely to home painting situations and wouldn't go over well in any professional context, the easiest way to save your clothes from paint is to disrobe down to your undergarments. That way, if you get paint on yourself, you can easily just hop in the shower and get it off. Even if you exercise all of the precautions, there's always a chance that mistakes will occur. If a stain does happen, it really helps to have all of the materials (such as rubbing alcohol or an oil solvent) in the same room to minimize having to run around to fetch it when time is of the essence.
A: Work slow and cautious while painting. Wear a paint apron. Take your clothes off while painting. Keep solvent and damage control supplies at hand while painting.

Q: Inspect the next layer of the onion for any shriveling or damage, and remove if necessary. If it doesn't look like you want to eat it, keep peeling. Keep the bottom side – the part with the roots or the hair – intact. It's the base of your onion. Start by cutting off the top 1/3 of the onion and discard. Then, you need to core the onion. To do this, insert your knife into the edge of the core, stopping before you hit the bottom (or it won't be a whole onion anymore). Do this around the core until you can pry it out, leaving the bottom intact.  Slice from the hole you just made into the layers, stopping before you hit the outside of the onion (again, you want a whole onion, not wedges). This allows your seasonings to soak through each layer.  Alternatively, you can use your knife tip, and puncture small holes around the middle section of the onion. Instead of in the core, these holes are where you would put the seasoning. Most people start off with butter or olive oil for their base. Then you can add any flavors you like, such as salt, pepper, or garlic powder. A short list is discussed in the first section, though whatever speaks to you is best! Use a combination of herbs and spices, or a pre-prepared seasoning (like a steak seasoning) to get a full-bodied taste that complements the natural taste of the onion. Keep in the mind the dish it's being paired with (if that's the case) when you're debating between a sweet or savory touch. Place the onion pouch onto the grill surface on medium to medium-high heat, and allow it to cook for approximately 20 to 30 minutes. Check it only periodically to keep the heat sealed into the pouches. Some onions (and some grills) can take up to 45 minutes. If your onion is taking longer than 20 to 30 minutes, don't fret. This is normally, especially for larger onions. If in doubt, give it a little longer – if it's not quite done, the insides may only be warm. Grilled whole onions are almost a meal in themselves – a small salad and a slice of fresh bread and you're set.  But they're also great in stews, curries, or with any other hot vegetable dish.
A: Remove any of the loose, dry outer skin on the onion. Cut the onion. Season the onion as you like. Wrap the whole onion in a tin foil pouch, and seal any openings. Remove from the grill, and serve with your meal.

Q: Conditioner makes hair smooth and silky, but when you're trying to hold curls, you want a rougher, dryer texture. If your hair is too slippery, it won't hold curl. When you wash your hair, rinse out the shampoo and skip the conditioner altogether. This product is actually made for people with curly hair, but it works great for straight-haired people who want to add curl, too. Use a dime or quarter-sized amount, depending on the length of your hair. Comb it through your hair from the roots to the tips to distribute the product evenly. If you don't have curl cream, you can use gel or mousse instead. Don't add too much product to your hair, since you could end up weighing it down. Too much product will cause the curls to fall out instead of staying in place. There are many methods used to curl wet hair without using any type of heat. You can have shiny, glossy, well-shaped curls or waves without using a curling iron; you just need some extra time. Try one of these popular methods to get the look you want:   Create pin curls  Make sock bun curls  Curl hair with an old t-shirt No matter which curling method you use, the secret is to let your hair completely dry. You can help it along by blowing the pinned-up curls with a blow dryer. Alternatively, sleep on the curls and let them dry overnight. Unpin one curl to test and see if they're dry. If the curl is still wet inside, pin it back up and wait few more hours, then try again. Remove the pins, t-shirt-strips or socks that helped you curl your hair, and let your curls down gently. Avoid combing or brushing them, since this can cause them to fall out right away. Use a medium or strong-hold spray to finish the look and hold your curls in place for the rest of the day. Remember to avoid touching your hair too much, since puling on the curls can make them fall out faster.
A:
Skip the conditioner when you wash your hair. Apply curl cream. Put up your hair in curls. Let your hair completely dry. Take down your curls. Finish with hairspray.