Q: " Place the bales onto the pallet on their sides with the cut side up. Line them up evenly, side by side, until you fully cover the pallet with a single layer of bales. If stacked properly, the strings will be on the sides, rather than the top and bottom. This allows for better air circulation. When a bale is on its side, the hay stems should run vertically. The top of the bale will feel sharp and jagged. " The second layer needs to be placed perpendicularly to the first, with all the bales placed width-wise. This time, the strings will be on the top and bottom rather than on the side. You can usually put them loosely in their spot and kick them firmly into place, especially if it's a tight spot. You can also shove the bale in with your knee, which would be safer. Make sure the bales are packed in as tightly as possible.  Tightly packing the bales helps prevent unstable stacks. The orientation of the bales (cut side up) allows for circulation.  If your bales are still green, pack them in a little more loosely. Alternating the direction allows for good air circulation and results in very stable stacks. Changing the direction each time locks the bales in together, almost like puzzle pieces, with great stability. This is the simplest and easiest way to stack hay. Vertically, the bales will form four-bale columns, and between these columns, the stack can collapse. If your stacks are four bales or fewer, this won't be as much of an issue. Cover the pallet with the first layer, then start building stacks from the corners toward the middle. Make sure to keep the corners or each new stack perfectly lined up with the corners below to assure stability.
A: Stack the bottom layer "cut side up. Stack the second layer "top side up. Tuck your bales tightly together. Continue alternating the direction for each layer. Do four layers total for the most stability. Fill the pallet to capacity.

Q: The sell-by date may also appear as "not to be sold after" or "EXP." This date is, at most, 30 days from the day the eggs were packaged. Eggs that are kept refrigerated and are not broken should be good for at least 1 month beyond the sell-by date.  The sell-by date appears as month/day in the United States. So eggs that must be sold by March 15th are labeled 03/15. "Sell-by" refers to the last date the eggs should be available for the public to purchase. Eggs should be pulled from the shelf after this date. It does not mean the eggs are bad or rotten after this date. The best-by date may also be labeled as "use by," "use before," or "best before." The best-by label must be within 45 days of the date the eggs were packaged. Try to use these eggs within two weeks after the best-by date. "Best-by" refers to the period of time eggs are at their peak freshness, with the best texture, flavor, and binding and thickening properties. It does not mean the eggs are bad or rotten after this date. Sell-by or best-by dates are not required by federal law (some states require them, other states forbid them), but all eggs must be labeled with the date they were packaged. This date usually appears as a 3 digit code using the Julian date calendar. This means eggs packaged on January 1st would be labeled 001, eggs packaged on October 15th would be labeled 288, December 31st 365.  Look for the Julian date on the end of the carton. You'll see the plant code (a letter P followed by numbers) indicated where the eggs were packaged, and beside it you should find the Julian code.  The European Union also requires that eggs are marked with a pack date. Even if eggs are sold loose and not in a marked carton, the consumer should have access to that information. Once an egg has cooled in your refrigerator, it is important to keep it at the same temperature. A cool egg in a warmer environment begins to sweat, which can encourage bacteria to grow on the outside of the egg. Because the egg shell is porous, it is sometimes possible for the bacteria on the shell to pass into through and contaminate the egg.  To prevent temperature fluctuations, store your eggs in the coldest part of your refrigerator, not on the door. The temperature is more likely to fluctuate on the door when it is opening and closing, which may cause your eggs to sweat. If you receive your eggs unwashed and at room temperature, they do not need to be refrigerated. Many countries, including most European countries, keep their eggs at room temperature. This is safe because eggs are laid with a protective "bloom" which naturally keeps bacteria out. Once the eggs are washed, however, they must be refrigerated. Also, in most European countries, the hens have been inoculated against Salmonella prior to laying their eggs. If you have egg-laying hens and you're wondering when they will go bad, you can refer to your country's guidelines for freshness. It's a safe bet your eggs will be good for at least two months, if not more. If you're not sure how long you've had your fresh eggs or if you think they are older than two months, learn the signs of bad and old eggs to help you decide whether or not you should use them in your cooking.
A: Check the "sell-by" date on the package. Check the "best-by" date on the package. Use the 3-digit code that tells you when the eggs were packaged. Throw out any eggs that have been refrigerated and then sat out at room temperature for two hours or more. Use the packaging guidelines of your country to determine how long to keep your own eggs.

Q: While not all knuckle-ballers take this hop-step, it is incredibly helpful to keep the ball from spinning, especially on free kicks. Think of it as a slight scissor kick. If you're kicking with your right foot, you'd approach and place the left near the ball. As your right leg comes down, pull your left foot up and back, leaving your torso up to stay balanced. You then kick the ball and land on your right foot, placing it almost where the left was. You'll look like your running in place, or snapping your feet past each other like a broken set of scissors. Many players want to go out, learn the knuckle, and start ripping pro-level free kicks in the same afternoon. Most of those players won't be able to do it. Instead, start learning with a simple 1-step run up, only 10-20 yards away from the goal. Work on a comfortably plant foot distance and resisting your follow-through motion. The ball may not zig-zag much at this speed, but you'll be able tell if it is spinning or not. Once you can hit the ball without spin it's time to move on to full strikes. You want your kicking motion to be as economical as possible. Your plant foot and torso should be set comfortably, with your ankles and knees slightly bent. Your run-up should be well-contained and calm, without lots of twisting, moving, or adjusting. Your kicking leg needs to be strong from quad to ankle, without excess movement. Think about straight lines -- any curves or excess side-to-side movement makes it more likely you hit the ball at an angle, causing spin. Aim to strike with the bone on the inside-top of your foot. The bone in between your laces and instep is the hardest area of your foot. You can feel it with your hand, running from your ankle to big toe. Once you have the basic kick down, work on turning your ankle out slightly to make contact with this rock-hard bone. However, you must keep the rest of your shooting motion straight, hitting the ball in the dead center. No matter how easy and effortless he makes it look, Gareth Bale is the first to admit that the shot took years to perfect. His advice? Start shooting on an open net, then add mannequins or a wall in front of you. Finally, add a keeper to work on accuracy. Above all, hit a few knuckleballs every day, focusing on perfecting the technique so that it becomes second nature.
A:
Practice the hop step without a ball. Don't worry about power until you can hit the ball without spin. Keep your body compact, still, and strong. Turn your foot out slightly for added power. Practice the shot daily, adding challenges as you grow comfortable.