Q: Inadequate water intake prevents cell growth and reproduction—your hair won’t grow without H20! Proper hydration is not only essential for the growth of your hair, but it will also ensure that your body functions properly. Aim to drink six to eight cups of water per day.   Replace one to two caffeinated beverages with water every day. Set an alarm to remind you when it is time for your next glass of water. Proteins, specifically keratin, are the building blocks of hair. To encourage hair growth, eat a diet rich in nuts, lentils, and lean meats. To improve your scalp’s health, consume foods that are naturally rich in vitamin A (dark leafy greens and sweet potatoes), vitamin C (citrus fruits), iron (lean red meats), and omega-3 fatty acids (avocados).  Avoid risky fat diets. Your hair won't grow if it thinks you body is in trouble. The nutrients and vitamins you need to produce luscious locks will be diverted from your hair follicles and used to maintain necessary functions. In some extreme cases, your hair may even fall out. Eggs, bananas, raisins,coconut and olive oil are also rich in the vitamins and nutrients you need to grow strong hair and maintain a healthy scalp. Consuming too much salt, carbonated beverages, sugar, alcohol, and white flour may inhibit hair growth. Getting plenty of sleep is essential to leading a healthy, balanced life. Anxiety and stress can decrease your stomach acids, inhibiting the proper digestion and assimilation of the proteins, vitamins, and nutrients that encourage hair growth. Occasionally, too much stress can alter your hormone levels, disrupt your hair’s growth cycle, and ultimately cause your hair to fall out. Sleeping reduces stress and promotes cell growth, as well as cell repair. Leave your phone, tablet or computer on the bedside table when it is time to sleep.
A: Stay hydrated. Eat foods that promote hair growth and scalp health. Sleep at least 8 hours every night.

Q: Get out a mini muffin pan and spray it with non-stick baking spray. Set it aside for later use. As you are doing this, preheat the oven to 400°F (204.5°C). A regular muffin pan is okay to use as well if you don’t have a mini muffin pan. Roll out the dough with a rolling pin. Cut the dough into 24 triangles. The triangles should be around the same size as if you were using a round glass or cookie cutter, but with three pointed edges. Put each triangle into a cup in the muffin pan. Leave two ends of the triangles sticking out of the pan so that you can remove them from the pan easier later on. Only a small portion of the ends need to stick out because the dough will expand as it cooks. First, put one tablespoon of tomato sauce into each cup of dough. Then, put pepperoni on top of each dough triangle. Add in the rest of the ingredients, like the olives and mushrooms. Finish by topping each dough with mozzarella sauce and parsley. Put the mini muffin pan in the oven and bake for fifteen minutes. The bites should be cooked through, and the dough should be browned when they are finished baking. Allow them to cool for a few minutes and serve warm. Cover the leftovers and keep them in the refrigerator for no longer than a few days.
A: Spray the pan with non-stick cooking spray. Cut the pizza dough. Add the ingredients. Bake for 15 minutes.

Q: Meat tenderizer powder, sold in grocery stores, can break down the proteins found in blood stains. While it is recommended by some silk experts, meat tenderizer does have the potential to break down silk and wool fibres as well. Test this method on a small corner of these fabrics first, to see if damage occurs. Put about 15 mL (1 tbsp) unseasoned meat tenderizer into a small bowl. Gradually add water while stirring until a thick paste is formed. Do not use seasoned meat tenderizer, as the seasonings may stain your fabric. Spread the paste on the dried blood stain and gently rub it with your fingers. Let it sit for about an hour. After the hours is up, rinse the paste out with cold water. Wash the fabric as usual, but air dry rather than using a drier, since the heat can cause remnants of the stain to set permanently.
A: Use this on any fabric, but cautiously on silk and wool. Wet unseasoned meat tenderizer. Rub the paste gently into the fabric. Rinse out the paste before washing.

Q: With a very sharp boning knife, remove fat, cartilage, and any bruising, discoloration and dry spots that result from the aging process. Much of the toughness or undesirable gaminess negatively associated with venison can be lessened by removing these parts. The meat is at the perfect stage for butchering, which will also save time down the road when you're ready to defrost it and get cooking. If you have a meat grinder, take this opportunity to grind the neck and flank muscles for sausage or ground venison. Cube the shoulder meat for stewing or leave it whole for slow roasting. Cut steaks 3/4 of an inch thick, across the grain. In labeled meal-sized portions, pack the meat into plastic freezer bags. Squeeze as much of the air as possible out of the bags and that the bags are sealed tightly before placing them in the freezer. Don't forget to date the meat. Meat procured this way is all-natural, healthy, and hormone free.  It should remain good for at least a year.
A:
Prepare it for freezing. Make the cuts you'll want to eat. Freeze the meat.