A last is a block in the shape of a human foot shoemakers use to guide their work. To do this, you'll want to make a cast mould of your foot; that way, the shoes you'll be making will be custom-fitted for you personally. Get a box filled with an alginate jelly and place your foot in, ideally up to the ankle. Let your foot rest for 20 minutes while the jelly solidifies, then slowly remove your foot.   Make sure to remove your foot slowly; you don't want to damage anything once it solidifies. It's highly recommended you do this for both feet at the same time. The idle time is best to get over with early on in the process. One positive thing to mention about this step in the process is that you can ideally reuse these lasts for each subsequent pair of shoes you try to make. Make a point of keeping them somewhere safe, where they don't run the risk of being broken. Now that there's a proper mould of your foot, you can pour casting material into it. Depending on the type and quality of casting material, the solidifying time could take anywhere from half an hour to overnight. Be patient-- it may be a good time at this point to work on other parts of the process if your plans are settled enough. Once the last has solidified, it's time to take it out and get it ready. Cover your last with a colourless masking tape. That will keep it from being damaged as easily, and you'll be able to draw your designs directly on the last. Outline your design on the last itself. Before you get to putting the pieces together, you'll probably find it helpful to give the last an outline of what you want the shoe to look like around it. While you shouldn't rely on it for concrete measurements, having an idea of what it will look like in three dimensions will help as you're figuring out where each stitch should go.

Summary: Make a custom last. Pour casting material into your casting box. Remove and tape your last.


Traditionally, biryani is cooked in an Indian cooking pot called a biryani handi, but any thick bottom pot will work just fine. A non-stick pot/handi works best. Spread the chicken so each piece of chicken is touching the bottom and/or sides of the pot. This will help ensure that each piece of chicken gets cooked thoroughly. The rice that you cooked earlier is now ready to be added to the chicken. Create a layer of rice, adding about half of the rice on top of the chicken.  With your perforated spoon, pack the rice firmly into the pot. It is okay if some water comes along with the rice, it will help things cook with the steam. On top of the rice, sprinkle on fried onions(approximately 2 tbsp), chopped coriander leaves(approximately 1tbsp), and mint leaves (approximately 8-10). You can also sprinkle on cashew or golden raisins, but these are optional. This is the second, and final layer of rice you will be adding to the biryani. Once the rest of the rest is spread evenly, add on the rest of the brown onions (approximately 1 tbsp), a little bit more coriander leaves (approximately 1/2 tbsp), mint leaves (3-5), the saffron milk mixture, and approximately 6 tbsp of ghee. An alternative and optional topping is adding some rose water. Just add about 1/2 a capful, and sprinkle it over the top of the biryani. Roll the chapati dough into long pieces and put the dough on the edges of the pot's upside down lid. You add the chapati dough to the edges of the lid, so when you turn the lid right side up, the dough seals the pot so the chicken and rice can steam cook together.  Press lightly but firmly to make sure the lid is secure and tight. You can add a weight to the lid to ensure that it stays sealed, but usually if you use the dough, it is sealed good enough. Keep the biryani cooking for about 5-10 on high flame. Then, take the pot off the flame, put a cooking plate on the flame, and place the pot back on the flame with the cooking plate.  This is the safest method to cook the biryani and make sure the biryani doesn't burn because of the direct contact with the heat.  After about 35 switch off the flame, but don't open the biryani yet. Let the biryani sit for another 10 minutes. The dough will be a little cooked and hardened, but crack through it, and take of the top to check the biryani.  A lot of steam will come out so be careful not to burn yourself. Slowly stick a large spoon on the inside side of the hand and lift to get the bottom layers of the rice out. Then, as you work your way down, bring up a piece of chicken. The pieces of chicken should have a brown coloring. Usually, biryani is eaten with your hands, and is served with raita, a cold, refreshing, yogurt condiment.
Summary: Place chicken into a thick bottom pot. Spread the rice. Add the next layer of rice. Put the lid on the pot upside down. Cook the biryani. Carefully remove the pot's top. Enjoy!