In the upper left of the Google Earth window, you'll see a set of controls. Use this guide: If North America is not your home continent, rotate the earth by using the Rotate Joystick tool.  Click the left arrow to rotate towards Asia, the right arrow to rotate towards Europe, the up arrow to head to the North Pole, and the down arrow should you live in Antarctica. Alternately, you can just click and drag Earth in the direction you wish to go. Rotate the Earth to the east (assuming a North American starting point). Using the joystick arrow as described, rotate the Earth to the east until France comes into view. If it's not in the center of the screen, use the joystick arrows to move it up or down towards the center. Use the outer ring of the Pan Joystick tool to rotate France into the proper position.  When it's about centered on your screen, double-click on it. With the first double click, France is in the center of your screen, and you'll see the capital cities of Europe. In the north of France, you'll see Paris. Double-click Paris. After a quick and dizzying journey, you'll zoom from many miles above earth to around 2,000 feet (600 meters). Press the up arrow on the Pan Joystick, and the landscape of France will open up in front of you. It's as if you were looking straight down, and now you're lifting your head up. When you are looking out across the land instead of down on it, Use the outer ring of the Pan Joystick, and move the N icon to be due south. You'll now be looking at the city. Use the Zoom controls to zoom in. When you find a neighborhood to explore, click on the orange person icon, and place it to enter Street View. Now that you're in Street View, you can use the arrow keys on your keyboard to "walk" the streets of Paris. Or your hometown. Or virtually any place in the world.
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One-sentence summary -- Check out the controls. Find your country. Go to Paris, France for a trial. Take a hike.


You can either go to a beautician and have someone do a facial for you, or you can try one of the many home facials. Remember to use the one which goes for your skin type. If your skin is oily, try a facial that is for oily skin. A good home facial mask is a mixture of milk and honey together. After blending the ingredients, put the mixture on your face for 30 minutes, then clean your face with warm water. Gently exfoliating your skin will make you get rid of dead cells in your face, which can make your skin look dark and rough. Exfoliate your skin once a week, or once a month. Don't do it more than once a week, because it can strip your skin of important essential oils.  A nice exfoliation scrub can increase the circulation in your face giving you a healthy, rosy glow. All you need for a home exfoliating scrub is an exfoliant like salt or sugar, a binder like honey or water, and a moisturizer that includes vitamin E oil, jojoba oil or even olive oil. If you have oily skin, you can use a mashed banana or avocado as a moisturizer. . While it can be satisfying to pick at the pimples and pop them with your fingernails, that is the exact wrong way to deal with a pimple! Wash your hands well before dealing with pimples to avoid infection.  Avoid touching or trying to pop the pimple or you might irritate it. Popping a pimple can lead to scarring if you're not careful. Apply a cold, wet washcloth or teabag on the spot for three to five minutes throughout the day. This will help lessen the irritation. Use a spot treatment that contains 1 percent or 2 percent salicylic acid, which is often less irritating than benzoyl. Applying Visine on a cotton swab to the spot can reduce the redness.
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One-sentence summary -- Have a facial. Exfoliate your skin. Get rid of pimples


You don't want the milk to bubble or scald, so simply warm it up slightly before adding the rest of the ingredients. Mix in 2 tablespoons (29.6 ml) of sugar, 6 of your shortening/butter, and 1 teaspoon of sugar with the milk. You want one smooth, consistent liquid. Once there are no chunks of shortening left, take it off the heat. You can melt the shortening faster if you chop the butter/shortening into small pieces before adding it. You want it to be warm to the touch, but not hot. It should be roughly 110℉. This promotes yeast growth without killing it. When in doubt, remember that if it is too hot for you, it is too hot for the yeast. Similarly, if you wouldn't enjoy a nice warm bath in it, neither will the yeast. The top will be foaming and frothing as the yeast grow and produce carbon dioxide. If you have no bubbles or frothing than your yeast has died, and you'll have to start over. A cup at a time, add the flour and mix the batter with a dough hook, wooden spoon, or your hands until it is a nice, firm dough ball. Kneading may seem complex, but it is simply a way of mixing the ingredients and toughening up the dough for cooking. Take the dough ball and pull one side up, folding it onto the top of the dough ball, and then push down into the fold with the heel of your hand. Turn the dough a quarter turn either direction, pull up another side, press with your hand, and repeat. You should knead for 2-3 minutes. When done, your dough should be spongy but consistent, holding its shape without being too tough to press. Put the dough in a metal, nonstick bowl. Use a damp cloth or a piece of plastic wrap to cover the top and put the dough in a warm, dry place for 30 minutes. This allows the yeast to do their job. When you are done, the dough should be roughly twice as big as normal. If you cannot cook the dough in 30 minutes, you can place it in the refrigerator to rise instead, where it will take roughly 2 hours. The bigger you want your ears, the bigger the dough will have to be. Start with four equal parts, using a sharp knife to cut your dough into 4 even pieces in the middle. You want quarter inch thick "ears" so that they fry quickly and evenly. You can use your hands to stretch them into elephant ear shapes if you like, but try and keep them at an equal thickness the whole way through. The flour will keep the ears from sticking, so add a pinch to the pin and the countertop before you begin. If it is hot or humid out, chill the dough for 15-20 minutes before working with it, as it will be easier to maneuver when cold. The oil has to be hot enough to cook the outsides of the ear quickly, but not so hot that the outsides burn before the insides are cooked. If you do not have a high-heat thermometer, heat the oil on medium-high for 3-5 minutes and drop a small 1x1" test piece into the oil. It should cook in 1-2 minutes on each side. The outside should be a gentle golden brown and the inside lightly flaky. When in doubt, try out a smaller test ear  before frying the whole thing. It is easiest to have a small plate next to the oven already covered with paper towels. Drop the ear onto the plate to drain any excess oil, then flip it when it is cool enough to touch. If you don't have cinnamon sugar, whisk together 3 tablespoons (44.4 ml) powdered cinnamon with 6 tablespoons (88.7 ml) sugar to make your own. Other fun toppings include:  Jelly or jam Powdered sugar Nutella Chocolate sauce Fresh fruit
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One-sentence summary --
Warm 1-1/2 cups of milk on medium heat in a saucepan. Add the sugar, salt, and shortening/butter and mix until everything is dissolved together. Set the mixture aside to cool until it is warm, not hot. Add the 2 tablespoons of active yeast and let it set for 10-15 minutes. Slowly add the 4 cups of flour and stir into a dough. Knead the dough until it is a smooth, spongy consistency. Cover the dough and let it rise for 30 minutes. Cut the dough into equal parts. Use a rolling pin to flatten the pieces individually on a lightly floured surface. Heat up the oil to 365℉ in a large, heavy skillet or deep-fryer. Gently cook both sides of the ears for 1-2 minutes a piece. Remove from the oil with tongues and pat it dry with paper towels. Sprinkle the tops liberally with cinnamon sugar.