Q: After pouring in the boiling water, the oatmeal will be scalding hot for several minutes. To avoid burning your mouth, hold off on taking a bite until most of the steam has dissipated. You’ll be glad you did once you get that first taste! A splash of cream or a dollop of Greek yogurt will help fresh-cooked oats cool off quicker.
A: Let the oatmeal cool prior to eating.

Q: A card thrown accurately moves on the motion of its spin. Cards don't fly through the air stock straight like when Gambit throws them in an X-Men comic. To get the most sticking power and accuracy out of your throws, spin the card as much as possible. Practice extending your wrist and your fingers in one fluid motion, as quickly as possible. At the apex of your toss, speed up your motion just slightly, really putting some flick into your wrist. This'll be the difference between a lame duck and a cutting card. Popular targets for card-throwing involve a lot of Styrofoam and fruit. Experienced card throwers can stick a playing card into a potato from several paces away, and melons, apples, Styrofoam backing, cardboard, and other surfaces. Practice tossing until you can get the corner to stick in firmly. Don't throw cards at anyone's face or body. Even if you're not throwing with much power yet, a card in the eye can be extremely dangerous. Be very careful and only practice by throwing cards at appropriate targets. There's no one correct way of throwing cards, so practicing will be a matter of experimenting with different grips and techniques and seeing what works right for you. Try picking your favorite parts of each technique and welding them together into your own hybrid style of throwing. Make it work for you. Watch Ricky Jay throw cards on YouTube to watch closely the kind of motion he uses and the snap he gets into his cards. Go see a magician or card expert in action to learn more and pick up all the tricks of the trade you can. . To get better at any sleight-of-hand tricks, especially card throwing, it's a good idea to spend some time building dexterity and strength in your wrists and forearms. The strong your wrists and hands, the better and more accurately you'll be able to throw cards. It's a good idea to stretch out your wrists after you throw cards, and to loosen them up before. To do this, get down on your knees and put your palms flat on the ground, curling your wrists around so your fingers are pointing back at yourself. Stretch out your wrists by bringing your butt toward the ground and keeping your palms flat. It's much easier to throw new, stiff, crisp cards, than old ones that you've been playing rummy with for years. If you want to make it easy on yourself, get some new good-quality cards that'll stand up to throwing, and replace them regularly to get the most accuracy and power out of your throws.
A: Focus on spin. Aim at an appropriate target. Experiment with different grips. Build strength in your wrist Use new cards.

Q: Once you've bought your parsnips or pulled them out of the ground, fully submerge them in a bowl of cold water. By doing this, you keep the green tops of the parsnip in a healthy state. You also remove some of the dirt from the vegetable itself. If you don't have a bowl large enough, use a large pot or pan. It doesn't matter if you bought your parsnips at the supermarket or grew them in your own garden, you have to wash them. Run the parsnips under some cold water and use your fingers to scrub the dirt away from the surface of the parsnips. You probably won't be able to get rid of all the dirt by doing this. Even if you do, your parsnips are not fully clean, so don't skip ahead in the process. Use a brand-new nail brush to gently scrub the roots of the parsnips to remove any leftover dirt or other debris. Don't worry if you start scratching the surface of the parsnips.  Once the parsnips don't start peeling from the friction, you can keep scrubbing with the same amount of pressure. Don't use a nail brush that you've used on your nails before. Keep the nail brush for scrubbing your parsnips in future. Generally, you won't need to peel young or small parsnips. Use a peeler to thinly peel the parsnips. You don't need to take big chunks out of the root. Small, thin strips down the root of the parsnip will do. If the core of the parsnip feels very fibrous, use your knife to slice it off. You don't need to be exact with this measurement but try to get as close as possible to it. You can buy a vegetable dicer at your local supermarket or cooking store.  With this device, you place your parsnip on a grid with 1 inch (2.5 cm) squares and push down on the lid to dice the parsnip. If you don't have a vegetable dicer, use a sharp knife. You don't have to cut exactly 1 in (2.5 cm) cubes with the knife. Just try to cut them close to this size. You can cut your cubes bigger or smaller than this. However, 1 in (2.5 cm) is the best size for freezing parsnips.
A: Put your parsnips in a bowl of cold water for 1 hour. Wash your parsnips under cold water. Scrub the parsnips with a small nail brush. Peel large parsnips with a peeler or a sharp knife. Dice the parsnips into 1 in (2.5 cm) cubes.

Q: Once your tomatoes are in the pan, wash your hands to get the oil off your fingers before you move onto the spices and seasoning. You can experiment with spices, but good ones to start with are: rosemary, oregano, black cracked pepper (not whole), sea salt, and basil. These all go great with roasted tomatoes for a Mediterranean-style meal, but maybe another time you could try some chilli for a different flavor.
A:
Prepare your spices.