Problem: Article: The first pleat will help center the material, so it will end up being a little different from the other pleats.  Fold roughly 6 inches (15.25 cm) of material underneath itself at the right side of the material. Pin in place at the waist. On the left side of the material, make a pleat that encompasses two setts. Secure with a safety pin at the waist. On a piece of cardboard or durable cardstock, mark the width of one sett. Divide this marked area into three to eight equal parts. Use your best judgment to determine how many parts to divide the pattern into. The center section will peek through the pleat, so your center section should include an appealing part of the pattern. Lay your cardboard guide above each sett as you fold it. Overlay the folded edge of each pleat over the part of the pattern that matches it in the set next to it. Secure in place with a safety pin. The cardboard guide should give you an idea of where to fold your first few pleats. After you begin folding, however, you may find that you do not need the guide since it should become a simple matter of matching the patterns together. Use a running stitch to catch the edge of each pleat, holding it in place at the bottom of the material. You should do two rows of basting. The first running stitch should be about 1/4 of the length up from the bottom of the material, and the second should be about 1/2 of the length of from the bottom. Use an iron with a steam setting to press the pleats in place, making them more durable and helping the pleats keep their form. Iron along each folded edge of each pleat. If your iron does not use steam, you can moisten a thin pressing cloth and place it over the pleats. Place this pressing cloth in between the iron and the material of your kilt and steam-press the pleats this way. Sew across the entire width of pleats and down each pleat along the fold.  Sew a straight stitch with your sewing machine across the top of your pleats, roughly 1 inch (2.5 cm) from the upper edge.  Sew a straight stitch with your sewing machine across the folded, ironed vertical edge of each pleat. Only sew about 4 inches (10 cm) of material. Do not sew all the way down each pleat. This pleating method can result in excess material, so you can trim this material off. Cut away excess material from the section starting 1 inch (2.5 cm) above the hipline and ending at the waist. Do not cut away material from the first and last pleats.
Summary: Make the first pleat. Measure out your pleats. Pleat the remainder of the outside apron. Baste the pleats along the bottom of the material. Iron the pleats flat. Stitch the pleats down. Trim the back of the pleats.

Problem: Article: Applying paste to a square cooler is a bit more challenging than a round one, because simply placing a dot and applying pressure will not result in full coverage. There are varying approaches that people claim allegiances to, so we’ll cover a few of the more popular ones:  The lines method – Place two thin lines of thermal compound on the base of the cooler. The lines should be parallel and spaced so that they are each placed a third of the width of the processor. The lines themselves should also be about a third of the processor’s width in length. The cross method – This is very similar to the previous method, but the lines are crossed in an “X” pattern instead of parallel. The length and thickness of the lines should be the same as the previous method. The spread method – This is one of the most popular and effective methods, but takes a little more effort. Place a small amount of thermal paste onto the base of the cooler. Using a plastic finger protector or a plastic bag, use your finger to spread the paste evenly across the surface. Make sure to cover the entire surface that will be in contact with the processor, and ensure that you do not apply the paste too thick. In most cases, the paste should barely hide the metal underneath. If you are using either of the line methods, apply even pressure to the heat sink as you install it to ensure that the paste covers the entire surface. If you are using the spread method, you MUST install the heat sink at a slight angle to prevent bubbles from forming. This is because the paste is usually spread too thin to compensate for bubbles after pressure is applied. The CPU fan wire should be plugged in the CPU fan socket because it mostly has the PWM function which allows the computer to adjust the fan speed automatically without changing voltage. Check that the fan is spinning. Enter the BIOS by pressing F1 or Del key during POST. Check if the temperature is normal, CPU temperature should be below 40 degree Celsius when idle, same for GPU.
Summary: Apply paste to the base of the cooler. Install the heat sink. Reconnect the fan to the motherboard. Boot the system altogether.

Problem: Article: Meanwhile, prepare a baking dish by inserting an elevated cooking rack.  If you don't have an elevated rack, crumple up several sheets of aluminum foil and scatter them across the bottom of the baking dish. You'll need to keep the pork belly elevated as it cooks to help the fat render more readily. Using a sharp knife, the skin of the pork belly in a cross-hatch pattern. Slice across the skin in vertical rows spaced 2 inches (5 cm) apart, then create a series of perpendicular slices that are also spaced 2 inches (5 cm) apart.  Pierce through the tough skin and the top layer of fat, but do not cut too deeply into the actual meat lying beneath the two. Scoring the meat in this manner will allow more of the fat to render out during the roasting process. Place the pork belly on your prepared baking rack with the skin-side facing up. Rub the top with oil, then generously season the meat with salt and pepper.  In addition to seasoning the meat, the oil and salt make it easier for the fat to render out, resulting in crispier skin. Apply the seasonings by hand, and work the salt and pepper into the slits across the skin. Note that salt and pepper should withstand the roasting process without deteriorating, but other spices and herbs might burn. If you decide to add others, do so within the final 30 minutes of cooking. Place the seasoned pork belly in the preheated oven. Roast it for 20 to 30 minutes, or until the skin browns and begins to look crispy.  This brief period of high heat will not cook the pork through, nor should you cook the pork belly at this high heat for the entire time. The intense heat is only meant to crisp the skin. Do not wait for the skin to become dark brown or fully crisped since it will continue cooking at a lower temperature. Cooking it for too much time at a high heat could cause it to burn before the rest of the meat finishes. Decrease the temperature without removing the pork belly. Allow the meat to cook for another 2 to 2-1/2 hours, or until done.  Check the pork belly halfway through the cooking process. If the fat gets too hot, it may start to smoke, and you'll need to transfer the meat to a clean baking dish. The pork belly must reach a minimum internal temperature of 160 degrees Fahrenheit (70 degrees Celsius) before you remove it from the oven. After removing the pork belly from the oven, allow it to rest for 10 to 15 minutes before carving it. During this time, the juices should distribute themselves and settle within the meat. Roasted pork belly will have crispy skin, but the inner meat should be tender and moist.  Store any leftovers in an airtight container in your refrigerator. When reheating the leftovers, sear the slices in a skillet so that the skin remains crispy.
Summary:
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Score the meat. Rub in the oil, salt, and pepper. Cook for 20 to 30 minutes. Decrease the heat to 350 degrees Fahrenheit (180 degrees Celsius). Let it rest for 10 to 15 minutes. Serve while still hot.