Add the ginger and fry until fragrant. Cook for about 10 minutes, stirring occasionally. Lower the heat to a simmer and continue cooking for about 5 minutes, or until the pork is tender. Serve with white rice and garnish with shredded carrots.

Summary: Heat the vegetable oil in a large skillet over medium-high heat. Add the pork, soy sauce, and sugar to the skillet. Mix in the sesame oil, green onion, and rice wine. Remove the skillet from heat.


Keep fresh flower wreaths fresher longer by using a foam base and soaking it in water. You can buy a foam base from a craft store, like Hobby Lobby, depending on your location. Choose a foam base that is about the size you would like your wreath to be. Keep in mind that the wreath will appear larger once the flowers are on it. Fill a basin, like your kitchen sink, with water. The basin should be at least the same thickness as the foam base you are using. About a gallon of water should be enough. Place the base in the water. The base will start to sink as it fills with water. Allow it to sit in the water for one or two minutes. Then, take the foam base out of the water, allow the excess water to fall off, and pat it gently with a towel.  If using the kitchen sink as your basis, make sure to clean it thoroughly with soap and water first. Put the stems into the foam base while it is still wet. You will need to stick the stems of the flowers into the foam base so they will soak up water. You can either stick the individual flowers directly in the foam, or wire them first. Wiring them first will make for a tighter hold. To wire them, wrap floral wire around a bundle of stems. Then, put the stems into the foam. It may take some effort to insert the flowers into the foam. Don’t use too much force, or you could break the foam. Continue attaching flowers until the wreath is mostly filled. There is no correct design. Fill it in however pleases the eye. You can plan it beforehand before you attach them if you have a specific idea. Tuck in extra flowers, leaves, or other embellishments to complete the wreath.  You can use pins or glue to secure flowers if you are having trouble making them stay in position. Spritz with water daily to keep the flowers alive longer, or allow them to dry naturally.

Summary: Buy a foam base. Soak the foam in water. Attach the flowers. Fill in the wreath.


Before you get married, the ring should be worn on your right hand, rather than your left. Wearing it on your ring finger shows that you're romantically inclined, but have not yet found the person you are going to marry. The heart should point toward the end of your finger, rather than into the center of your hand, and the crown should point inward. This shows the world that you're open to finding love, and that your heart is available to give to another person. When you've found someone special and made a commitment to date them, turn the ring around so that the heart points toward the center of your hand. This shows that your heart is currently unavailable. Leave the ring on your right ring finger, though, since you are still unmarried.

Summary: Wear the ring on the ring finger of your right hand. Wear the ring with the heart facing out to show that you're single. Wear the ring with the heart facing in to show that you're dating.


In small quantities, Marmite can give soups, stews, and other hearty liquid dishes a rich, savory flavor (and also works great as a browning agent). For instance, try mixing a spoonful of Marmite into a pot of French onion soup in place of beef stock — the flavor of the finished soup goes great with bread and cheese, just like ordinary Marmite. In general, you can usually get away with substituting Marmite mixed with water, your favorite vegetables, and a little oil for beef broth. This can allow you to make great-tasting vegetarian versions of all your favorite carnivorous soups and stews. Many Marmite fans agree: the spread pairs deliciously with a wide variety of cheeses. Sharp cheddar is an especially great choice — the salty, yeasty flavor of the Marmite enhances the "sharpness" of the cheese, making for a bold-flavored (but tasty) combination. Try adding a few slices of cheese to standard Marmite and butter toast for a satisfying breakfast. Though it may sound odd, Marmite can be a tasty ingredient to include in glazes and sauces for meat dishes. Used correctly, Marmite can give the outer "crust" of roasted meats, poultry, and seafood a rich, distinct "umami" (savory) flavor. Try painting a light mixture of melted butter and Marmite over a whole roasted chicken for a savory treat — you should only need a spoonful or two to cover it. If you use Marmite as a meat glaze, you may want to forego sprinkling salt from the salt shaker on your meat, especially if you need to be careful about your sodium intake. Marmite has a very high salt content — it's more than 10% salt by mass! Believe it or not, some people not only eat their spaghetti with Marmite — they love it. If you're willing to experiment, try adding a half teaspoon of Marmite to al dente noodles along with a small helping of olive oil! You may want to avoid using fine tomato sauces or cheeses to top your dish until you're positive that you enjoy it! Note that some fans of this recipe describe the flavor as being similar to the British snack food "Twiglets".
Summary: Add Marmite to soups and stews for savory flavor. Pair Marmite with cheeses. Use Marmite as a glaze for roast meats. Use Marmite sparingly on spaghetti.