Q: Use a sharp knife to cut the beef into 1/2 inch (1.25 cm) pieces. Leave some of the beef on the bones.  Beef shank and beef short ribs are both good options, but you can use nearly any bone-in cut of meat. You need to use the bones in the soup, even if you completely remove the beef from the bones while cutting it. The bone marrow helps flavor the broth. Rinse the vegetables under running water, then dry them off with clean paper towels.  Scrub vegetables with rough skins (carrots, potatoes) using a stiff vegetable brush to remove the dirt. You could peel the skins, if desired, but doing so is unconventional for caldo de res. Husk the corn and rinse the exposed ears under cool water to help remove the silky strings left behind. Chop or slice the vegetables into relatively large chunks using a sharp kitchen knife.  Roughly chop the onion, tomatoes, and cilantro. Quarter each ear of corn and each potato. Slice the carrots and chayote into equally sized portions, roughly 1/2 to 1 inch (1.25 to 2.5 cm) thick. If you opt to use zucchini instead of chayote, make the piece slightly larger since zucchini is softer and cooks faster. Cut the head of cabbage in half, then cut each half into three equal portions. You can remove the core, but it's more common to leave the stem intact. Combine the chopped tomatoes with 1/2 cup (125 ml) of beef broth in a blender. Process the two ingredients until a thick, chunky puree forms.  You could also use a food processor instead of a blender. Don't worry about creating a smooth puree. The tomatoes will continue breaking down as they cook in the soup. If you would prefer soup with larger chunks of tomato, skip this step and add the chopped tomatoes at the usual stage without pureeing them. Pour the oil into a large, heavy stockpot. Set the stockpot on the stove over medium-high heat. After 1 or 2 minutes, the oil and the pot should become very hot. Carefully tilt and rotate the stockpot so that the hot oil coats the entire bottom. Add the beef and beef bones to the stockpot. Season the meat with salt and pepper, then cook, stirring frequently, until the beef browns on all sides. Sprinkle the chopped onions over the meat in the stockpot. Continue cooking and stirring until the onion lightly browns, as well. Add the tomatoes and remaining 2-1/2 cups (625 ml) of beef broth to the stockpot. Stir the ingredients together until evenly combined. At this point, the liquid in the stockpot should be high enough to cover the solid ingredients (including the bones) by 1/2 inch (1.25 cm). If the liquid does not reach that high, add enough lukewarm water to satisfy that condition. Wait for the soup to reach a full, rolling boil over medium-high heat. Keep the stockpot uncovered and occasionally stir the ingredients while waiting. If any foam rises to the surface of the soup, use a ladle or slotted spoon to skim it off. Discard the foam and rinse the spoon. Reduce the heat to medium-low and loosely cover the stockpot. Cook the soup for 60 to 90 minutes, or until the beef is tender.  During this time, the liquid should continue to simmer and bubble, but it should not reach a full boil. Keep the lid slightly ajar to prevent pressure from building up. Stirring is not necessary during this stretch of time, but if you large amounts of additional foam rising to the surface, periodically skim them off using a ladle or slotted spoon. Check the meat after the first 60 minutes. The beef should be tender enough to cut with the side of a spoon or fork when ready. If it isn't, continue cooking for up to 30 minutes more, checking again at 10-minute intervals.
A: Cut the beef. Wash the vegetables. Cut the vegetables. Puree the tomatoes with broth. Heat the oil. Brown the beef with salt and pepper. Add the onion. Pour in the broth and tomatoes. Bring to a boil. Skim the foam. Simmer for 1 hour.

Q: This will invoke a drop-down menu. It's at the bottom of the menu. This will open the "Display Properties" window. If "Display Properties" doesn't open to the "Settings" tab, click it at the top of the window. It's near the bottom of the "Display Settings" window. Dragging the slider to the left will decrease your screen resolution, while dragging it to the right will increase the resolution. Raising your resolution will make things smaller, while lowering the resolution will make things larger. If you are having difficulty seeing things on your computer, try lowering your resolution. If you want the clearest picture possible, raise the resolution to the size recommended for your display. It's at the bottom of the window. After doing so, your screen will change resolution, and a confirmation box will appear. Doing this will save your resolution settings. If you don't like the new resolution settings, wait for a few seconds; the screen will revert to the old settings. Your new resolution will be saved.
A: Right-click anywhere on the desktop. Click Properties. Click and drag the "Resolution" slider left or right. Click Apply. Click Yes when prompted. Click OK to close the "Display Properties" window.

Q: Depending on the kind of camera you’re using, you may need to rewind the film into the cassette using the handle on the side of the camera. Don’t open the film once you take it out or the light will ruin all of your pictures. Don’t worry about turning the lights off yet. Since you’ll be working in complete darkness, you want to set up beforehand so everything you need is right in front of you. To load and develop your film negatives, you will need:  A film reel. The reel is what you’ll load the film onto once you take it out of the cassette. A film tank. A film tank is a sealable plastic container that you’ll develop the film negatives in. A cassette opener. You’ll use the cassette opener to open the film so you can load it on the reel. Scissors. You’ll need scissors to cut the film off the cassette. At this point, there should be no light in the darkroom. If you can see in front of you, there’s too much light. To open the cassette, hook the edge of the lid under the cassette opener. Then, bend the cassette to the side until the lid pops off. Make sure your phone is turned off and put away so it doesn't light up and ruin the film. Unroll the film until you reach the small plastic cassette in the center. Then, cut through the film where it meets the piece of tape that attaches the film to the plastic. Since it’s dark, you’ll need to feel where the tape is with your fingers. To load the film, start by holding the reel in one hand and the end of the film in the other. Then, find the slit on the edge of the reel with your fingers and slide the film into it. Once the end of the film is secure on the reel, twist the side of the reel back and forth to wind the rest of the film onto it. When you’re finished, all of the film should be securely wrapped around the reel. There shouldn’t be any film sticking out. First, slide the tank’s detached core through the hole in the center of the reel. Then, place the reel flat in the bottom of the tank so the core is sticking up in the center. Cover the tank with the lid and tighten it into place by rotating it.
A:
Take the roll of film you want to develop out of your camera. Bring your film into the darkroom and set up your work area. Turn off the lights and open the film cassette with the opener. Take the film out of the cassette and cut it off with scissors. Load the film onto the reel. Place the reel in the film tank.