As long as you have a bank account, you can use ExpertPay. ExpertPay allows you to pay your child support without using a debit or credit card. ExpertPay system uses the Automated Clearing House (ACH) network rather than the debit card network. ACH is a network that enables bank-to-bank transfers, allowing you to avoid the credit card processing fees. Go to the ExpertPay website at http://www.expertpay.com and click the section for "obligors." In order to create an ExpertPay account, you will need your basic personal information, you bank account information, your Social Security Number, your mother's maiden name, and your case information. You will also need to establish a username and password. Remember, you cannot make a payment immediately after setting up your account. You will need to set up your account at least seven business days prior to your first payment due date in order to make an on-time payment. After your initial payment, future debits need to be made at least one day prior to the payment date in order for your payment to be recorded on time. You will not have to pay a transaction fee for each transaction! You will be required to pay a $2.50 registration fee but, unlike through MyFloridaCounty.com, which uses a credit or debit card, ExpertPay transactions have no recurring transaction fees. Keeping track of your payments on ExpertPay is easy.  Simply log in, find the "report" bar at the top of the screen, and enter the month and year you want payment history for.

Summary: Decide if you want to use ExpertPay. Create an ExpertPay account. Keep track of due dates and processing delays. Run a payment report.


It's important you are using dried red chilli peppers and dried coriander as opposed to fresh versions. If you dry roasted the fresh versions of these ingredients, the sambar powder would not be as spicy and make it more difficult to grind them into a fine powder. You will be using each bowl to cool each ingredient after dry roasting. Alternatively, you can mix all your ingredients in a large bowl after roasting. However, it may take longer to cool if you mix all the ingredients together after dry roasting. In general, you should dry roast each ingredient separately until fragrant or until it becomes slightly browned. Use a wooden spoon or spatula to keep the ingredients moving and prevent it from burning. Dry roasting times will vary depending on each ingredient.  If you are using dried hing, or asafoetida, powder, dry roast it for 2 minutes with the coriander seeds. If you are using whole asafoetida, save that ingredient for later and just dry roast the coriander seeds alone for 2 minutes. For dried red chilli peppers, cumin seeds, peppercorn, dry roast them each and separately for 2 minutes. Dry roast the fenugreek seeds for 5 minutes. For the channa dhal, dry roast it for 10 minutes. If you are dry roasting large quantities of each ingredient, dry roast them in batches. After dry roasting each ingredients, set them aside to cool. Add a dash of cooking oil in your pan. Then fry the asafoetida for 2 to 3 minutes until it changes to a light yellowy colour. Remove the asafoetida. Then in the same oil, fry your curry leaves until they are dry and change into a dark, crisp colour. It's important you are using a whole piece of asafoetida when frying in oil and not the powder. The powder can be dry roasted with the coriander seeds. Cooling down the ingredients prevents wet lumps from forming during grinding. A good wait time would be about 15 to 20 minutes for everything to completely cool down. Grind everything in a food processor. If you are making a large batch, you may need to grind everything in batches. Alternatively, you can bring your ingredients to a grinder mill or grinding store where they will have large machines to grind the ingredients for you.

Summary: Gather all the ingredients in separate bowls. Dry roast each ingredient in a wok or pan on low heat. Fry the whole piece of asafoetida and curry leaves separately in oil on low heat. Let your ingredients cool completely. Grind the ingredients together to make a fine powder.


Toss the chocolate chips in a food processor and pulse in short bursts. Stop once the chocolate chips are broken into uneven chunks and a pile of "chocolate dust." These pieces will mix throughout your ice cream, adding more chocolate flavor. Set them aside for now. Skip this step if you prefer intact chocolate chips in your cookie dough ice cream. . Combine butter and both types of sugar with an electric mixer or a long-tined fork. Whisk until there are no streaks, and the mixture is paler and larger in volume. This takes about one or two minutes in an electric mixer, or several minutes by hand. Start with soft butter, especially if mixing by hand. You can shorten the wait by chopping cold butter into small pieces, grating it, or trying our other solutions. Stir in the vanilla and salt, then scrape down the sides of the bowl with a rubber spatula. Add flour in small batches, stirring until fully combined but still crumbly. Toss in the chocolate chips, and scrape out all the dust from the food processor. Add the cream one spoonful at a time, stirring until the mixture becomes soft and sticks together, looking like cookie dough. Cover a baking tray completely with parchment paper. You'll be using this to freeze your cookie dough, so clear some freezer space. Frozen cookie dough will be much easier to stir into the ice cream while keeping those nice, chewy chunks. Freezing usually takes about four hours, but you can make the ice cream while you wait. There are two ways to approach this:  Spread the cookie dough onto the tray in a thin, even layer and freeze until solid. Once frozen, cut it into small pieces using a sharp knife. For lager chunks, instead place small spoonfuls of the cookie dough onto the tray, as though you were making small cookies. Freeze until solid.

Summary: Pulse the chocolate chips (optional). Cream butter and sugar Stir in vanilla, salt, and flour. Stir in cream and chocolate chips. Prepare a baking tray. Freeze until solid.


The polarity of batteries is what helps them supply current to a device. The plus sign, or +, indicates the positive terminal. On AA, AAA, C, and D batteries, the positive end should be slightly raised. The negative end of the battery should be flat, and it may or may not be marked with a minus, or -, symbol. There should be a plus and minus sign inside the battery compartment. This will tell you which direction the battery needs to go. The negative end may have a spring or a small metal lever. If the polarity isn’t marked on your device, you may need to consult the manufacturer's instructions. It’s very important to make sure that each battery is properly aligned inside the device. If your battery faces the wrong way, it could cause your device to malfunction, or it could even cause the batteries to leak dangerous corrosive chemicals. The plus sign on the battery should match the plus sign on the device. As you insert the negative end of the battery, you may press down a spring or a lever. By installing the negative end first, the battery will slide into the compartment more easily. You should then be able to easily snap the positive end into place. The positive end of the battery should snap into place with a gentle push. If you have multiple batteries side-by-side, they may alternate directions. This creates a series of current that amplifies the energy produced by the batteries. Make sure each battery faces the direction that’s indicated in the battery compartment or the user manual. Some devices that use multiple batteries may continue to function if one battery is installed incorrectly, but you can damage the device or shorten the life of the batteries by doing so.
Summary: Look for a plus symbol on your battery. Find the positive and negative symbols on your device. Align the symbols on the battery with those on your device. Slide the battery into place with the negative end first. Check the alignment of every battery.