Problem: Article: The early preparation is similar to the oven method, but pay attention to the sizes.  Peel the bananas and slice them in 1/4 inch rounds (0.6 cm) to produce leathery chews, or slice them 1/16 to 1/8 inches thick (0.15 to 0.3 cm) to make crunchy chips. Chips will take up to 24 hours to dehydrate, whereas leather should be done within 12. Plan accordingly. Slices smaller than 1/4 inch (0.6 cm) will tend to stick together when stored. Dip the pieces in lemon juice to prevent the chips from turning brown. This step is optional. Grated nutmeg works well with the bananas' natural sweetness. This step isn't mandatory but will prevent the banana slices from sticking. You could even rub oil directly onto the bananas to be extra cautious. None of the slices should overlap. It's fine if they touch slightly; they should shrink a little as they dry. Making leathery chews will take anywhere from 6 to 12 hours. Crisp chips will take longer, up to a full 24 hour day.  If your model of dehydrator comes with specific instructions for bananas, use the temperature and time listed there instead. Check their progress every 2-4 hours and rotate the tray to ensure even drying. If you decided not to put lemon juice on them, the caramel brown color is a good sign that they're done or nearly done. Otherwise, you can take a sample out to taste test once it's cooled to room temperature. If you leave your chews in too long and dislike the extra-tough texture, continue to dehydrate them and turn them into crisps. This may not work if the slices are extra thick. If you store them in an airtight container, they should stay good for months.
Summary: Prepare the bananas. Add additional flavor if desired. Spray or rub a little oil on the rack of your dehydrator. Place the slices on the dehydrator's drying rack. Set the temperature to 135º F (57ºC). Cool the bananas to room temperature before eating.

Problem: Article: If you obtain a fresh cutting, it is best to let it dry in a cool, shady spot for about a week. This will allow the wound to heal and prevent infection once it is planted. The leaves of the plant should be exposed to full sun for best results. Make sure it's still getting adequate sunlight as it grows. If you're using cuttings or a farm-ordered plant from a box, take it carefully from its container and replant it flush with its new soil line. If you're using seeds, sprinkle a few into each container and cover lightly with soil.  As for seeds, you'll have to wait and see which ones take. In a few weeks, you'll have sprouts and they'll likely need separated. If not, they may not reach their full potential. Consider mixing a small amount of slow time release fertilizer into the lower level of the soil before planting; this may help your plant grow faster. Even a cutting will take up to four months to get a good, strong root system going. However, when it comes to fertilizers, be wary: too much can easily kill your plant. For best results, feed them a little slow-time release, low-nitrogen cactus fertilizer only about once every two months. You may be tempted to do more to see more immediate growth, but it won't help. In other words, only give it a little water when it's practically dry. If your plant is large enough by now to have a climbing pole, keep the climbing pole moist. A dripper would be useful in this situation. Overwatering is possibly the most common reason plants die. Don't be tempted; they don't need it. If you're using a pot, keep in mind how it drains. If there are no drain holes, it needs even less; otherwise the water will just stay in the bottom and lead to rot and decay.
Summary: Let cuttings dry before planting. Plant in full sun. Plant flush with the soil line. Fertilize only occasionally. Water the dragon fruit plant in the same manner as a tropical cactus.

Problem: Article: Creating palazzo pants is easier than you might think, but you will need some special materials and tools to create them. Before you begin, you will need:  a pair of loose fitting sweatpants some stretchy jersey fabric in the print or color of your choice. a pair of sharp scissors pins a sewing machine elastic material for the waistband
Summary: Gather your materials.

Problem: Article: You want the outside to cook quickly, but not burn.  A takoyaki pan is a metal pan that resembles a muffin tin. It has small round holes for each piece of takoyaki. If you don't have a takoyaki pan, a mini muffin tin will suffice. Generously brush the takoyaki pan with oil. Use a pasty brush to do this. Be careful when working with oil over a hot pan. Don't forget to oil the ridges in between the small bowls in the pan. Fill the holes with the batter completely.  It is ok for the batter to overflow slightly. To make this easier, use a measuring cup with a handle to pour the batter. This will also help with spilling and mess. Do this by putting 3 pieces of octopus into each takoyaki.  Sprinkle on 1/2 cup of chopped green onion. After that, sprinkle on the tenkasu and powdered katsuobushi. The takoyaki will now need to brown. If you like red ginger, you can also about 2 tablespoons of Beni shōga to the batter. During this time, the base of the takoyaki will brown.  Don't turn or disturb the takoyaki during these three minutes. Let the takoyaki cook until the timer goes off. Afterwards, you will flip the takoyaki. Use long skewers to do this by cutting and scraping the batter between each takoyaki.  Turn each piece 180 degrees so that the cooked portion on the bottom of the each ball faces upwards. Stuff the edges as you turn them so the ball ends up a nice rounded shape. To stuff the edges, push any pieces of takoyaki that are sticking up under the edge of each hole. Use the skewers to do this so you don't get burnt. During this time, turn the balls constantly.  This will make sure the takoyaki cook evenly. The takoyaki should be golden brown on all sides when cooked. When the 4 minute timer goes off, it is time to plate the takoyaki. Use the skewers to do this as they will be very hot. You will now add the sauces.  Pour takoyaki sauce and spicy Japanese mayonnaise over them. Sprinkle dried seaweed and some katsuobushi flakes on top. Serve immediately, but be careful as the takoyaki will be very hot inside.
Summary:
Heat the takoyaki pan on medium high heat. Wait until you see smoke rising from the pan before adding the batter. Add the octopus, green onion, tenkatsu and powdered katsuobushi to the takoyaki. Set a three minute timer. Break the connected batter between each bowl after the timer goes off. Set a timer for 4 minutes. Transfer the takoyaki to a plate.