The first mark should start 3⁄4 inch (1.9 cm) from the edge of the page. Make the marks against your ruler to make sure they’re straight. Repeat the process on the bottom edge. If you don’t have an awl, you can also use a thick needle. You should also use this process to pierce holes in your covers. For a more whimsical look, choose a different color thread for each binding hole, or keep all of the thread colors the same for a more uniform style. Loop around and under the previous stitch, and then thread the needle back inside and open the book. Tie a knot by looping the thread under the previous page’s stitch.
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One-sentence summary -- Make three marks 3⁄4 inch (1.9 cm) apart. Stack your sheets in groups of four and pierce the holes with an awl. Thread each remaining hole with a new binding needle and thread, and repeat the looping process. Bind the top cover like you would bind any regular sheet.


Depending on the source of the web restrictions (e.g., a school network versus parental controls), the strength of the web restrictions will vary:   Public web restrictions, such as the ones found in coffee shops or on parental-controlled computers, can sometimes be bypassed with most of the general strategies found in this section.  Regional web restrictions, such as the ones found on some YouTube content, typically require a proxy or VPN to access.  School, government, and other workplace-style web restrictions are usually foolproof enough that you'll need to employ a proxy or portable browser. You can still try using cellular data to tether your computer, however. Some web restrictions block specific web addresses (e.g., www.facebook.com) without blocking variations of the address. You may be able to bypass specific domain blocks by using one of the following variations on the site's address:   IP address - If you can find the website's IP address, you may be able to enter the IP address in the address bar as a way of circumventing the web restrictions.  Mobile site - By placing a m. between the "www." and the rest of the website's address (e.g., www.m.facebook.com), you can open the mobile version of the website. The mobile version often must be blocked separately from the regular version, so some web restrictions miss this exploit.  Google Translate - In rare cases, you can go to https://translate.google.com/ and enter your website's address in the left-most box, select a new language for the right-most box, and click the link in the right-most box to open the website in a different language. . If you have a supported iPhone or Android smartphone, you can use a process called "tethering" to use your phone's cellular data connection as a Wi-Fi network. This method is relatively guaranteed as long as your computer allows you to select a network.  Keep in mind that tethering takes up a significant amount of cellular data, especially if you're downloading files or streaming video. The linked article references using tethering on a laptop, but the same instructions will work for a desktop computer. If you can attach your computer to the Internet modem via Ethernet, you can bypass most network restrictions. Naturally, you shouldn't do this if you don't have permission to access the modem.  The modem is usually separate from the router. If your Internet connection uses a router/modem combo, this method most likely won't work for you. This method is most effective for home Internet connections rather than school, work, or public connections. . If you're able to edit your computer's network connections (e.g., select a Wi-Fi network to connect to), you can most likely set your computer to use a VPN. Keep in mind that you must first select and pay for a VPN service before you can use most VPNs.  VPNs can be used on mobile platforms (e.g., smartphones or tablets) as well as on computers. One free VPN option is Hotspot Shield. If you can download and install Hotspot Shield on your selected computer, you can turn it on without having to configure it in your computer's settings.
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One-sentence summary -- Figure out the source of the web restrictions. Try visiting an alternative version of a website. Use a cellular data connection Connect directly to the modem. Use a Virtual Private Network (VPN)


It's generally recommended that you start your sage harvest in the morning. To do so, pinch the bottom of each sage leaf between your thumb and forefinger. Gently pull the leaf until it detaches from the stem. This should be a clean break that doesn't injure the stem.  Sage leaves can be harvested as you need them throughout the year.  Separate dry, dead, or yellow leaves from the healthy leaves you plan to keep. Sage is a woody herb and its stems can sometimes be tough. If leaves can't be plucked easily from the plant, remove them using small, sharp scissors, herb scissors, or a pair of gardening shears. Cut the stems just below the leaves with clean, even cuts. Be sure to use sharp scissor or pruners to avoid damaging or crushing the stems of the plant. To harvest sage in bulk, it is more efficient to remove full stems with the leaves still attached. Cut stems about 3–5 inches (7.6–12.7 cm) below their tips. Grasp the stems with your thumb and forefinger and use sharp scissors or gardening shears to make each cut.   Remove any dead or damaged leaves that you see as you harvest the sage stems so that your kitchen herbs are as healthy as possible. You can store sage stems and pluck individual leaves as you need them. Sage stems can also be re-planted to propagate new growth. Place your sage leaves in a colander and put it in the sink. Rinse the leaves thoroughly with cold water. Place them between two paper towels to dry them. It is preferable to add freshly-picked sage leaves to your recipes right after you cut them. Sage adds great flavor to meats, stews and stuffing, and can be brewed to make medicinal tea. Dispose of sage leaves after a week if you have not used them.  Note that sage is a potent herb, so a small amount will add a lot of flavor to your dishes. If you want to dry sage, hang up the stems or lay the leaves out on a paper towel to dry in a cool place with little humidity. Let them sit for 2-3 weeks. Once they are dry, place them in an airtight container and store them in a dark place out of the light.  Once your sage leaves are dried, they can be crushed easily with your hands if you wish to store them that way. Dried sage is stronger in flavor than fresh sage, so use it conservatively to avoid over-seasoning your meals.
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One-sentence summary -- Gently pull leaves off of the stem. Use scissors or garden shears if you can't remove the leaves easily. Trim whole stems if you are harvesting larger amounts of sage. Rinse and dry off your sage leaves thoroughly before using them. Use fresh sage leaves within a week of harvesting them. Dry sage leaves for 2 weeks and store them in airtight containers.


to 350 °F (177 °C).
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One-sentence summary --
Grease and flour a 9 x 13-inch baking pan. Preheat oven Add shortening (or butter or margarine) to bowl. Add sugar to mixing bowl and beat well. Add milk, baking powder then flour. Mix ingredients together. Pour batter into the prepared pan. Combine cherries and sugar. Pour cherry mixture over cake batter. Pour the hot (not boiling) water over the cherries. Bake cake for 30 minutes. Serve cake with milk pour over the top of each cake serving, or with ice cream.