Make sure that your suitcase is completely empty before you begin to clean it. Be sure to check in the pockets and in any removable liners for overlooked items. Some suitcases have liners that can be removed entirely from the rest of the bag, as well as additional storage pockets. Remove these components and set aside. Remove dirt, dust, crumbs, and other small debris from your suitcase by vacuuming the inside. You can use a hand vacuum or a standard vacuum’s hose attachment. Make sure you vacuum within any pockets or liners If the manufacturer’s tag indicates that machine washing is safe, wash it according to the instructions. If the tag is missing or if it says that hand washing is required, fill a sink with warm water and a small amount of mild laundry detergent. Clean the removable components by hand and allow them to air dry. Nylon and other manmade lining can be washed gently with a damp washcloth and mild laundry detergent. If the outside of your suitcase is leather, be very careful not to drip any water on the outside, as this can damage it. Spot-clean the inside with baking soda and water, using an old toothbrush to scrub away stains or dirt. Dry the bag immediately with a hand dryer. Hard plastic can be wiped clean with a damp washcloth and mild soap. Dry your suitcase immediately with a fresh towel to prevent any water marks from forming. Once your suitcase and all of its components are dry, replace any removable liners or storage. If you plan to skip cleaning the outside altogether, or intend to wait before cleaning it, air out your suitcase by allowing it to stand open for at least one day. This prevents the buildup of smells or mildew caused by any remaining moisture. Close the suitcase when you are ready to clean the outside.
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One-sentence summary -- Remove all the items from your suitcase. Remove any detachable liners or storage. Vacuum the inside. Wash any removable liners or pockets. Wash manmade linings with detergent and water. Spot-clean canvas and linen linings. Wipe off hard plastic linings. Replace the removable components. Air out your suitcase.


Preheat the oven to 160ºC. Add the vanilla. Cream together until light and fluffy. Add one at a time and beat in well each time.  Add 1 teaspoon of strawberry jam into the center of the batter.  Bake for 15 to 20 minutes. Be aware the jam is very hot; only serve the cupcakes once the cupcakes have cooled.
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One-sentence summary -- Place the cupcake cases into a muffin pan. Place the butter and sugar into the mixing bowl. Fold in the eggs. Fold the sifted flour into the batter. Pour 1 tablespoon of the batter into each cupcake case. Add another tablespoon of cupcake butter over the top of the jam. Place the pan into the oven. Remove from the oven and allow to cool before adding a topping.


. Wash 1–3 citrus fruits per quart (liter). Slice into thin rounds and leave in cold water for at least three hours. If you plan to leave it in longer for more intense flavor, cut off the rinds first to avoid bitter flavors.   See below for a step-by-step guide covering all fruit and herb recipes. Try adding ¼ cup (60mL) mint or basil leaves. . Use about 1 cup (240mL) fruit per quart (liter) water. Fresh berries won't infuse well until they're crushed with a wooden spoon. Frozen berries are already broken, but you may crush further to speed things up. Infuse for three hours or more, then strain. This combines well with the juice of half a lemon. . Slice a cucumber into thin rounds and add to a pitcher of water. Let steep overnight, then drink within a day or two.  Optionally, cut the whole cucumber in half lengthwise and scoop out the pulp before slicing. Enhance this mild flavor with three or four slices of lemon or cubes of pineapple. This sophisticated combination is subtle, but delicious. Try 1 cup (240mL) blackberries per quart (liter), plus a handful of sage leaves. Apple and other hard fruits don't seep flavor as quickly as others. Slice very thinly and infuse for up to 24 hours in the refrigerator. An hour before serving, transfer to room temperature for added flavor.
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One-sentence summary -- Make citrus water Flavor with strawberries or raspberries Create a cucumber concoction Mix blackberry and sage. Infuse with apple.


In fast-pitch softball, when you start moving your body forward in any capacity after you’ve touched the pitcher’s mound, this is considered the start of the pitch. You then have to move towards delivering the pitch for the pitch to be legal. After rocking back on your heels, transfer your weight forward by reaching both your arms forward, pointing towards the catcher and home plate. This will help build even more momentum for your pitch. This is often referred to as a “superman” pose. To finish building momentum for your pitch, swing the arm with the ball back up over your head and down into your backswing. Keep your gloved hand forward to help guide your aim. As your arm swings up and back, your weight will naturally transfer to your back foot. Right when your throwing arm hits the top of your backswing, swing your arm down past your hip and in front of your body to throw the ball towards the catcher. As your throwing arm swings forward, shift your bodyweight forward by pushing off with your back foot and stepping out in front of the plate. As your arm swings in front of your body, try to keep your shoulders as level and keep your head as still as possible. This will help you throw the ball faster and more accurately. As you swing your throwing arm forward, release the ball right when your hand passes by your hip. Your throwing arm will be pointing down at an angle with your palm facing out towards the catcher. If you release the ball too early, it will travel at an angle towards the ground near home plate. If you release it too late, it will likely go too high in the air. Therefore, it’s important that you practice to get a feel for the exact moment you need to release the ball to get it to travel straight to the catcher at the fastest possible speed. After you release the ball, make sure the you let your arm follow through with the swing on its natural course. Your arm should continue to swing up to your chest. This will ensure that you let your arm gain the maximum amount of momentum and that you throw the softball with the maximum amount of speed. Following through with your swing will also help you avoid putting any extra strain on your muscles from an immediate, abrupt stop.
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One-sentence summary --
Start your pitch by moving your body forward. Reach your arms forward towards the catcher to build momentum. Swing your throwing arm up and into your backswing. Shift your bodyweight forward as your swing to throw the ball. Release the ball as your throwing arm reaches in front of your body. Let your arm follow through the forward swinging motion.