Put the band with the spring on a table or countertop. Make sure the spring is open on the band. Then, place the bottom in the band. Pull the spring closed to lock the two pieces together. Hold up the pan to make sure the two pieces are locked together, as you do not want them to come apart during baking. Confirm the pan has no leaks by filling the springform pan with water. Hold the pan over the sink and notice if any water leaks out of the pan.  If any water leaks, wrap the pan with two layers of tin foil. This will ensure your cake or tart does not leak out during baking. If no water leaks, you have a leak-free springform pan. You can use it without wrapping it in tinfoil first. Use scissors to cut the parchment paper to fit the round bottom of the pan. This will make removing your cake or tart off the pan easier when you cut it for serving. Springform pans are great for baking cheesecakes, cakes, and tarts, as they do not require you to flip over the baked good to remove the pan. Prepare the crust for the cake or tart in the springform pan and then pour in the batter. Bake the item based on the recipe instructions. You can also prepare savory items like stuffed pizza, quiche, or dips in the springform pan.

Summary: Lock the bottom and the band together. Test the pan for leaks with water. Line the bottom of the pan with parchment paper. Bake a cheesecake, a cake, or a tart in the pan.


Although most of us are able to breathe through our mouths, you should always favor breathing in through your nose.  Your nose is specifically designed for the intake of air and will help filter out particles and dust.  Your nose has thin hairs and mucous that will help keep the air entering your lungs clean. Breathing in through your mouth may cause your mouth and throat to dry out. Your nose produces a gas called nitric oxide that enhances your immune system and may even increase the oxygenation of your blood. Either due to bad breathing habits or from being under stress, many people take quick and shallow breaths.  Breathing provides vital oxygen to the body, and these short breaths don't carry as much oxygen as deeper and slower breathing will.  Inhale through your nose. Imagine you are filling your belly up with air.  At the start of the breath, your stomach should rise first, before your chest. When your stomach is “full” continue the inhalation, allowing the chest to rise now. Take your time breathing in.  A good breath should last around five seconds on the inhalation. Just as with inhaling, exhalations of the breath should be done slowly.  Exhaling too quickly lessens the time that our lungs can intake oxygen and remove carbon dioxide.   Exhale through your mouth.  You can try pursing your lips to slow the exhalation.  Let the lungs push the air out at their own pace.  Try not to force air out of your lungs. Start the exhalation at the stomach level, letting your diaphragm relax first.  Your chest should fall with or after your stomach does. Don't rush the exhalation.  Just like with the inhalation, you should take a few seconds to exhale.

Summary: Breathe through your nose. Take deep breaths. Exhale properly.


Husk the corn first, then pull off any threads or strings. Rinse the corn in cool water, then use a knife to cut away any bad spots. If you'd like smaller portions, cut the cobs in half. You will need about 1 to 2 inches (2.54 to 5.08 centimeters) of water. Do not add any salt to the water, or your corn will turn out too tough. If you need to, you can cut some of the ears of corn in half to get them to fit. Use a pair of tongs to turn the corn every minute or so that it cooks evenly. The corn is ready when the kernels turn bright yellow. Be careful when opening the lid. The steam rushing upwards will be very hot. Do not lean over the pot. At this point, you can season the corn with some salt and/or butter.

Summary: Prepare the corn. Fill the bottom of a large skillet with water. Bring the water to a boil. Add the husked corn to the skillet in a single layer. Let the water return to a boil, then lower the heat, and cook the corn, covered, for 3 to 4 minutes. Remove the corn from the skillet using a pair of tongs. Serve the corn.


Poke holes in the top of the lid. Then, fill it with water, screw the lid on and use it as a watering can. Set it on your desk and place your laptop on top. It will keep your laptop cooler, so the fan doesn’t have to work as hard. Write on bread bag tabs and attach them to the end of cords so that you can keep them straight. Wash it and dry it, then flour the surface thoroughly before rolling out your dough. A metal cookie sheet with a lip works well to store wet galoshes or shoes near the entryway to your home. Fill them with seeds and shake them on your garden beds when it’s time to plant.  Store your spaghetti and fettuccine pasta inside to keep it fresh. Fill with batter and your pancakes can be perfectly proportioned.
Summary: Don’t recycle your next empty jug of milk. Save a large square egg crate, like the ones you find in bulk stores. Use twist ties to secure cords together behind a computer or desk. Reuse a wine bottle as a rolling pin. Paint or enamel an old cookie sheet. Clean out old spice containers. Save Tic Tac or Altoid containers to hold bobby pins. Keep old Pringles cans. Clean out an old ketchup bottle.