Q: If you accidentally provided personal information and become a victim of identity theft, you should immediately contact the businesses where the fraud occurred.  Ask to speak to the company’s Fraud Department and report the fraud.  Ask the company to freeze your accounts. In this way, you will immediately halt any fraudulent transactions. Reset PINs, passwords, and logins. Call TransUnion (800) 680-7289, Equifax (800) 525-6285 or Experian (888) 397-3742 and request a fraud alert on your credit report. This alerts the bureaus of possible phishing activity and prevents anyone from opening new credit accounts in your name. (Note: The bureaus share information, so 1 request will result in notification to all 3.)  A fraud alert is free.  Also pull your credit report and go through it, looking for other fraudulent loans taken out under your name. You will want to stop anyone from accessing your online checking or savings accounts, or from using credit cards issued by your financial institution. Change your online logins and passwords. Go to your local police station to report identity theft. Be sure to bring the following:  government-issued photo ID proof of address (such as a utility bill or rental agreement/mortgage statement) proof of the theft (bills, IRS statements, etc.) a completed copy of the FTC Identity Theft Affidavit  a downloaded copy of the FTC Memo to Law Enforcement.
A: Call companies where fraud occurred. Inform the credit bureaus. Alert your financial institution. File a police report.

Q: One way of tempering eggs common in Italian cooking is to add raw egg directly to hot pasta to create a rich sauce. Most famously, this is the technique used for making spaghetti carbonara, the simple combination of noodles, egg, pancetta (or bacon), and lots and lots of black pepper. Carbonara is typically made with spaghetti noodles, but also can be made with any noodle you like to eat. Technique-wise, it's sometimes easier to temper the eggs in the pan using longer noodles, which tangle together to create a larger surface and keep the eggs off the bottom of the pan, so they won't scramble. You can do it with any noodle, however. While your pasta cooks, beat about 2 eggs in a bowl and add enough shredded parmesan cheese to double the amount. This can be more than you'd think–around a half cup or so of shredded parmesan. You can use other kinds of cheese, but drier, flakier cheeses like parmesan usually integrate more easily into the egg and melt more quickly than some other kinds. In a carbonara, you'll also add lots and lots of black pepper to the eggs before you add it to the pasta. The pepper is where the dish gets it's name–the pepper grains look like bits of "carbon." For most recipes, you'll fry up some kind of meat, onions, garlic, and spices in a skillet first, then remove the pan from the heat. Cook your pasta separately, then add it to the skillet with the other ingredients. Put the skillet on low heat, stirring the noodles in the meat and vegetables to heat it gently. The goal is to warm the egg on the top side of the pasta before it works through to the bottom of the pan, where it will likely start to curdle. It takes temperature control and good stirring to make it work correctly. Pour the egg over the pasta noodles in the skillet over low heat, using a wooden spoon to stir the noodles around vigorously. Continue agitating the noodles, moving them around constantly. They should cook very quickly, and you want to avoid letting them curdle on the bottom of the skillet. Remove the skillet from the heat when you see steam and fork the noodles into a separate bowl. Eggs cook much more quickly than most people think, so heating the noodles through gently and having them at the proper temperature when you had them should temper the eggs very quickly, coating the noodles in a rich and thick cheesy sauce. Season with chopped parsley and serve immediately.
A: Temper eggs into dishes with long noodles. Beat some shredded cheese into the egg mixture. Heat the pasta gently in the skillet. Stir the pasta vigorously while adding in the egg.

Q: Various languages sound different and look different as well. Just as you learned the ABC’s as a child, learning the alphabet of your intended language is the first place to start. You may encounter a few characters you’ve never seen before, or the language may look totally different to what you know.  Identify characters that you do not have in your native language. For example, English speakers will recognize the letter ‘n’, while Spanish speakers need to know both ‘n’ and ‘ñ’, and French speakers will have to know ‘ç’ in addition to ‘c’. Understand the function of these characters in a word and how they are pronounced. Directly learning the sounds of the language and the letters those sound sequences represent will facilitate spelling. Just as a child learns to spell in his native language, you will need to start at the beginning. Breaking down words into syllables through exaggerated pronunciation and exploring patterns of pronunciation and spelling will help you learn to spell in any language.  Review spelling patterns and the correlation between pronunciation and spelling. Break words down and identify any root words, if possible. Identify and pay specific attention to non-phonetic words. Understanding the spelling patterns and conventions of the language will help you identify these words. Use mnemonic devices or repetition to memorize both these patterns and the words to which they patterns apply. Be patient. Learning how to memorize the spelling of a word in your native language took time and effort. This will too. It is best if you can have your written or spoken spelling checked by a native speaker. A native speaker will have a more keen sense of how to convey the conventions of his or her language and will be able to more effectively identify patterns of mistakes that you may be making in your spelling.  Speak with a native speaker to ensure that you are pronouncing words correctly. Read in the language you wish to learn, and identify complex words for spelling practice. Practice spelling words by writing them in a notebook and testing yourself. Have a friend (and if possible, a native speaker) give you a spelling test out loud. This will help you better associate pronunciation and spelling.
A: Learn the alphabet and the spelling conventions. Go back to the basics again. Write it out, speak it aloud, and practice.

Q: This will strain the bay leaf, garlic and other food particles from the stock.
A:
Add the mussels and cook them for 3 to 5 minutes or until they have opened. Remove the mussels with a slotted spoon and add them to your large plate set to the side. Pour the stock through a sieve into a large bowl. Pour the stock back into the pot and return the soup to a simmer. Discard the garlic and bay leaf. Add the cream and taste the stock to check if you need to add salt and pepper to taste. Add the monkfish medallions to the stock and cook them for 1 minute. Return the mussels and vegetables to the pot and cook everything for 2 minutes or until it's all heated through. Stir the soup occasionally with a wooden spoon or a ladle. Remove the fish, mussels and vegetables from the soup with a slotted spoon and divide them evenly between each of your serving bowls. Ladle broth into each bowl and sprinkle the soup with tarragon and parsley.