Give your friend or partner a back, foot, or head massage to induce chills. Alternatively, writing letters, numbers, and/or messages on someone’s back can give them the chills as well. Lightly running your fingers over someone’s arms or other body parts can also induce chills. Try brushing or combing your friend’s hair to give them the chills. Styling someone’s hair can also give them chills; for example, you can try braiding a friend’s hair to induce chills. Gently pulling at the ends of someone’s hair can also give them the chills. Softly blowing air in your friend’s ears or on their neck can cause them to break out in chills. You can also try blowing air on other body parts such as their back, arms, and stomach.
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One-sentence summary -- Give them a massage. Play with their hair. Blow air in their ear.


Do not eat solids the morning of the test. Stick to water, apple juice, tea, or black coffee in the morning. If your doctor ordered a 2-part prep, you'll need to take the second part the morning of the test. Be sure to follow the instructions carefully. Drink 2 8-10 ounce sports drinks right before going to the test, then report for your scheduled colonoscopy. You're free to eat whatever you want for the rest of the day. It's best to eat a light snack after the colonoscopy to avoid overwhelming your digestive system. Then, eat a larger meal 1-2 hours after your snack.
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One-sentence summary -- Have clear liquids for breakfast. Take the second part of your bowel prep if necessary. Drink 2 glasses of sports drink before the test. Eat a regular meal after the test is over.


Click the Windows logo in the bottom-left corner of the screen. The Start menu will pop up. Doing so searches your computer for the Run program. It's the speeding envelope at the top of the Start menu. Clicking it will open the Run window in the lower-left side of the screen. In the future, you can open Run by pressing ⊞ Win+R. This is the command to open the Windows Services Manager. This opens Windows Services Manager. It's a little ways down in the Windows Services Manager. All items are listed in alphabetical order ". It's in the middle of the window. It's the last option in the drop-down menu. This saves the changes you made to file. It's below "Google Update (gupdate)" in the Windows Services manager. ". It's in the middle of the window. It's the last option in the drop-down menu. This saves the changes you made to file. Doing so will cause your computer to save your changes and restart, after which point Google Chrome should no longer automatically update. Google Chrome will attempt to automatically update. If Google Chrome is unable to update, an error message will appear. If it says it is up to date, try one of the other methods listed here. .
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One-sentence summary -- Open Start . Type in run. Click Run. Type services.msc next to "Open". Click Ok. Scroll down and double-click Google Update (gupdate). Click the drop-down menu next to "Startup type: Select Disable. Click Ok. Double-click Google Update (gupdatem). Click the drop-down menu next to "Startup type: Select Disable. Click Ok. Click Restart when prompted. Type chrome://settings/help in your Google Chrome address bar.


Select ripe, unblemished and unbruised fruit. Wash the fruit under cool running water, and gently scrub them with a vegetable brush if necessary.  Fruits such as apples, pears and stone fruits should be peeled, sliced and cored or deseeded. Remove the stems and leaves from the fruits if necessary. Keep the jars and lids hot until they are ready to be filled. Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed. Heat water to a boil and dissolve sugar in the following proportions:  For a very light syrup with the fewest amount of calories add 3/4 cup (180 mL) of sugar to 6 1/2 cups (1.5 L). For a light syrup, ideal for very sweet fruits, add 1 1/2 cups (360 mL) of sugar to 5 3/4 cups (1.4 L) of water. For a medium syrup, ideal for sweet apples, cherries and berries, add  2 1/4 cups (532 mL) of sugar to 5 1/4 cups (1.2 L) of water. For a heavy syrup, good for tart fruits, add 3 1/4 cups (769 mL) of sugar to 5 cups (1.2 L) of water. Cover the fruit with the sugar syrup allowing 1 inch (2.5 cm) of air space at the top of the jars. Stir jars to allow air bubbles to escape.  If you wish to use the hot pack method, instead of canning raw fruit, add fruit to the sugar syrup, return to a boil, cook the fruit for 2 to 3 minutes and fill the jars immediately. If canning low-acid fruits with a pH level higher than 4.6, such as Asian pears, add 1 tbs (14.8 mL) of bottled lemon juice. Place the sealed jars on the rack in the pressure canner filled with 3 quarts (2.8 L) of hot water.  The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them. Allow steam to vent from the canner for 10 minutes before adding canner weights or closing vents. After 10 minutes close vents or put on weights (depending on the type of pressure canner you are using) and allow the pressure to build. Start timing when the necessary pressure is reached. Check the gauge frequently to ensure the pressure remains constant. Carefully remove lid and allow steam to escape. Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate. Listen for a small “ping” sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 hours.
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One-sentence summary --
Prepare the fruit for canning. Clean 9 glass pint (500mL) canning jars and metal lids with soap and hot water. Prepare a simple sugar syrup. Fill the clean jars with the washed and prepared fruit. Wipe the rims of the jars with a clean cloth, shake gently to allow air bubbles to escape and cover with the metal lids. Place the cover securely on the canner and heat water to boiling. Process jars in the pressure canner, adjusting the process time and pressure based on your altitude and the type of fruit you are canning. Turn off heat and allow pressure to return to 0 PSI (0 kPa), then remove the weights or open the vent and wait for 2 minutes. Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Label the jars with ingredients and the date, then store in a cool, dark and dry location.