Make sure your wireless headphones have plenty of battery life. The bluetooth icon is located towards the right side of the menu bar at the top. Most wireless headphones have a button, or combination of buttons as you can press and hold to put your wireless headphones in pairing mode.  Consult the user's manual for your wireless headphones to see how you put your brand of wireless headphones in pairing mode.    When your Mac discovers your wireless headphones, they will appear in the list of Bluetooth devices on your Mac. When you see the wireless headphones appear in the list of Bluetooth devices, click "Connect" across from the headphones.  Once they are successfully paired with your Mac, you can starting using them with your Mac.
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One-sentence summary -- Turn on your wireless headphones. Click . Put Bluetooth headphones in pairing mode. Click Connect across from the headphones.


While the oven is heating, chop 2 onions. Also chop 5 cloves of garlic. Place the neck bones in a bowl or colander in the sink. Turn on cold running water. Place each neck bone under the water to remove cartilage, fat, and blood. Once all of the cartilage and fat are removed, rinse the neck bones one last time. Drain the water. Use a knife to remove tough fat and cartilage. Sprinkle 1.5 teaspoons (7.4 ml) of salt and 1 teaspoon (4.9 ml) of pepper over the neck bones. Use your hands to mix the salt and pepper into the neck bones. Mix the salt and pepper into the neck bones until they are evenly coated. Make sure to wash your hands with soap and water afterward. Spread half of the chopped onion and garlic on the bottom of a roasting pan. Pour 1 tablespoon (15 ml) of distilled white vinegar into the pan. Then add 1⁄4 cup (59 ml) of water to the pan. Use a spoon to spread the remaining chopped onion and garlic over the top of the pork. Cover the pan with aluminum foil. Place the pan in the oven. Bake the neck bones for 2 hours. While the pork is cooking, use a spoon to scoop up the juices. Pour the juices over the neck bones. This will prevent the neck bones from drying out. Remove the foil after 2 hours. Bake the neck bones uncovered for 45, or until golden brown. Remove the neck bones from the oven. Serve with rice or potatoes.
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One-sentence summary -- Preheat the oven to 375 °F (191 °C). Wash 4 pounds (64 oz) of pork neck bones. Season the neck bones with salt and pepper. Place onion, garlic, vinegar, and water into a roasting pan. Lay the neck bones side by side in the pan. Bake the pork for 2 hours. Baste the pork every 30 minutes. Bake the neck bones for an additional 45 minutes.


Thread the narrow end of the weight onto the line carefully and slide it down 2–3 feet (0.61–0.91 m) to give yourself plenty of workable line. As you prepare for the next step, keep a firm hold on the loose end of the line to keep the sinker from slipping right back off. Bullet sinkers come in a variety of weights, ranging from 1⁄8 ounce (3.5 g) to more than 2 ounces (57 g). Lighter weights are useful for creating a slow-falling lure in shallow waters, while heavier sinkers are best suited for casting into thick bushes and penetrating matted undergrowth. Round-bend and wide gap hooks tend to work best for a standard Texas rig. Guide the line through the eye of the hook, then double it over on itself to start your knot. Once it’s nice and tight, snip off the excess line on the tag end with a pair of pliers.  Be sure to wind the line around itself a minimum of 4 turns to ensure that the finished knot will hold. A 3/0 or 4/0 hook will be the ideal size for most types of soft rubber lures. First, insert the point of the hook into the molded hole in the lure. Then, push the lure up the shank until the hole end just covers the eye where your line is tied. Finally, force the point of the hook into the lure at the spot where it rests naturally against the side. The completed hook should have a rough “D” shape.  This type of hook presentation is known as “weedless,” meaning it will hook fish who take the bait but won’t become snagged on any surrounding objects or cover by accident. The Texas rig is a fast, simple, versatile setup—you can use it to fish any type of soft lure  in both deep and shallow water, cover or no cover, with minimal preparation. It’s a favorite amongst bass anglers.
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One-sentence summary -- Run a bullet sinker onto the end of your fishing line. Tie a worm hook onto the end of your line using an improved clinch knot. Bait your hook so that it curves back into the body of the lure.


Contour lines are there to give you an idea of what is happening beneath the water’s surface. Contour lines, often red, connect similar water depth listings. This has the effect of dividing areas into shallower and deeper waters. Use the contour lines as a reference for the overall water depth in an area. For example, contour lines may connect points listed as 20 ft (240 in) deep. All of the points inside those lines are even shallower than that. On nautical charts, white space is normally water, so the blue areas will stand out more. Shoals and other shallow areas are blue. These spots tend to be no more than 18 ft (5.5 m) deep, although this varies from chart to chart. Shallow areas are often marked off by contour lines. The exact depth of shallow areas depends on the chart. Some charts color in areas under 3 fathoms, while others mark spots less than 1 fathom deep. Dry land will usually be inside a contour line, but not always. Pay particular attention to any tan spots in the middle of water channels. Sometimes these spots are submerged and can damage your boat, especially in shallow water. Land is always a light color to distinguish it from water and other navigational aids.
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One-sentence summary --
Follow dotted contour lines to monitor similar water depths. Look for light blue areas to identify shallow water. Find yellow or tan areas to identify land and sandbars.