5 Minute Crafts Magazine - October 2020 by Lawrence Ambrocio

10 MINUTE CLEANING Skincare can damage skin? Play a guitar Easy Key Lime Cake

October 2020 $5.99 (Canada) $3.99 (US)

october 2020

CONTENTS

"I’m so glad I live in a world where there are Octobers." -L.M. Montgomery, Anne of Green Gables

OCTOBER 2020

CONTENTS

style

SOAK UP THE SUN When you want to get a nice tan without lying under the sun for many hours, a selftanner can be an easy option. Applying it isn’t too hard, however, there are some small tricks you ought to be aware of.

HAPPY FEET We usually worry about taking care of our skin and hair, but we often forget to give the same attention to our feet.

home

TOTAL CLEANING A melamine foam sponge is a great help when you need to clean something really dirty. But it’s not always clear how to use it — it’s hard to know if you need water or any other cleaning agents.

FRESH FRUIT GROWING When we eat a pineapple, we usually throw away the top with the leaves. But maybe we shouldn’t! In fact, we can use the fruit leftovers to grow another pineapple! We just need a simple inventory and a little bit of patience.

health

features

MUSIC IN OUR HEARTS Learning to play the guitar may seem like a very complicated process, especially if you don’t have much time available between your daily tasks.

food

HEAVENLY TREATS Angel wings are thin and crispy pastries shaped into thin twisted ribbons. Cooking angel wings requires simple ingredients and they’re served with a topping of powdered sugar, cocoa powder, dried grapes, or nuts. There are different versions of this dessert in different countries.

MAKEUP ISN'T GOOD Makeup can make your face glow, but it can also affect your skin if you don’t take good care of it.

OCTOBER 2020

CITRUS CLASSICS The key lime cake or “lime Carlota” is such an easy dessert to prepare, it’s become a classic among families. It’s a popular dessert in Mexican cuisine and doesn’t require much time for cooking or hard-to-find ingredients. The secret is its soft, melt-in-your-mouth yet crunchy texture, and its sweet and sour taste.

living

LUCKY CHARMS Friendship bracelets paved the way for the popularity of bead and rubber band weaving. These bracelets were based on simple types of weaving techniques that even a child can handle. If you master the basic techniques, you will be able to create accessories that are popular not just among young people, but also with adults.

departments

EDITOR'S LETTER

TRICKS & TIPS

CHILL & DRAW COVER PHOTO © JOHNNY MILLER

PILAR GUZMAN Editor In-Chief

FOOD DIRECTOR Annabelle Waugh FASHION & BEAUTY DIRECTOR Julia McEwen HOME & GARDEN DIRECTOR Brett Walther MANAGING EDITOR Day Helesic TEST KITCHEN SENIOR FOOD SPECIALIST Irene Fong FOOD SPECIALISTS Jennifer Bartoli, Amanda Barnier ARTICLES EDITOR, FOOD Gilean Watts INTERN Jessica Bronstein ART CONSULTING DESIGN DIRECTOR Brendan Fisher ACTING ART DIRECTOR June F. Anderson SENIOR ASSOCIATE ART DIRECTOR Henrietta Poon CONTRIBUTING ART DIRECTORS Lisa de Nikolits, Leanne Gilbert FEATURES HEALTH EDITOR Kate Daley CONTRIBUTING HEALTH EDITOR Tralee Pearce SPECIAL PROJECTS EDITOR Jill Buchner ASSOCIATE EDITOR, FASHION & BEAUTY Andrea Karr CONTRIBUTING EDITOR Jacqueline Kovacs

COPY & OPERATIONS EDITORIAL OPERATIONS & ASSISTANT BUSINESS MANAGER Olga Goncalves Costa COPY EDITOR Stephanie Zolis CONTRIBUTING COPY EDITORS Ruth Hanley, Debbie Madsen Villamere ASSISTANT EDITOR Teresa Sousa INTERNS William Dixon, Thalia Gamage, Natalie Wong

EDITORIAL DEPUTY EDITOR Jessica Pollack SENIOR EDITORS Ariel Brewster, Sadiya Dendar, Simone Olivero CONTRIBUTING EDITOR Claire Gagne ASSISTANT EDITOR Kevin John Siazon COPY EDITOR Kelly Jones PROOFREADER Janet Morassutti INTERNS Emily McDonald, Arisa Valyear

ART CONTRIBUTING DESIGNER Colleen Nicholson IN-HOUSE PHOTOGRAPHERS Carmen Cheung, Erik Putz

MARKETING SERVICES & CREATIVE SOLUTIONS General Sales Manager CAROLINE K. BRETON Creative Brand Director LAURA DENTON CONTENT DIRECTOR Kim Alison Fraser MANAGING EDITOR Renée Sylvestre-Williams MANAGER, STRATEGY AND IDEATION Stevie Gorrie STRATEGISTS Sarah Drake, Jessica Lee, Marcela Perez ART DIRECTORS Susan Jackson, Suzanne LaCorte, Peter Robertson JUNIOR COPY WRITER Victoria DiPlacibo SENIOR DIRECTOR, CLIENT DELIVERY Stefany Pierce CAMPAIGN MANAGERS Melissa Carmichael, Ivan McBurney, Rob Stephenson, Inga Terzopoulos

PRODUCTION PRODUCTION TEAM LEAD Carol Zephyrine RESEARCH SENIOR RESEARCH ANALYST Eva Chau MARKETING , COMMUNICATIONS & EVENTS SENIOR DIRECTOR Tracy Finkelstein MANAGER Silvana Sciortino SENIOR SPECIALIST Erin Quinn SPECIALISTS Carlie McGhee, Summer Varty, Alyson Young SENIOR DESIGNER Colin Elliott CONSUMER MARKETING GROUP VICE-PRESIDENT, CONSUMER MARKETING Christopher Purcell GROUP CIRCULATION DIRECTOR Doris Chan PRODUCT MARKETING MANAGERS Yen Duong, Amanda Stone DIGITAL MARKETING MANAGER Jason Patterson DIRECTOR, NEWSSTAND SALES Pat Strangis

BUSINESS BUSINESS MANAGER Nancy Baker DIGITAL SOLUTIONS GROUP GENERAL MANAGER, NATIONAL PORTALS Ray Ostor

PRODUCTION PRODUCTION MANAGER Pat Danaher DIGITAL COLOUR SPECIALIST Nicole Duplantis (on leave), Katarina Marinic

ST. JOSEPH COMMUNICATIONS CHAIRMAN + CEO Tony Gagliano VICE-CHAIRMAN John Gagliano PRESIDENT & PUBLISHER, SJC MEDIA Ken Hunt SENIOR VICE-PRESIDENT, REVENUE Lynn Chambers VICE-PRESIDENT, CONTENT & CREATIVE Maryam Sanati MANAGING DIRECTOR, CONSUMER REVENUE Allan Yue MANAGING DIRECTOR, RESEARCH & CONSUMER INSIGHTS Clarence Poirier MANAGING DIRECTOR, MARKETING Nadine Silverthorne DIRECTOR, CUSTOMER SUCCESS Terry Smith DIRECTOR, PRODUCTION Maria Mendes MANAGING DIRECTOR, Branded Content Sasha Emmons HEAD OF BUSINESS DEVELOPMENT Jason Maghanoy DIRECTOR, MARKETING SPONSORSHIPS Jessika Fink

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5 Minute Crafts is published by St. Joseph Communications, 15 Benton Road, Toronto M6M 3G2. Montreal office: 249, rue Saint-Jacques, Bureau 201, Montréal H2Y 1M6. Vancouver advertising office: 180 West 2nd Avenue, Vancouver V5Y 3T9. Contents copyright 2020 by St. Joseph Communications; may not be reprinted without written permission. Article proposals and manuscripts must be accompanied by self-addressed envelopes and sufficient postage; otherwise they will not be returned or acknowledged. While the publishers will take all reasonable care, they will not be responsible for the loss of any manuscript, drawing or photograph. ISSN 0009-1995. Single copy price: $4.99 + tax. Full subscription prices: Canada, 1 year (10 issues), $15 + tax. In U.S., 1 year, $45; foreign countries, $75. Indexed in the Canadian Periodical Index. Printed in Canada by St. Joseph Communications, Print. We acknowledge the financial support of the Government of Canada. 5 Minute Crafts receives unsolicited materials (including letters to the editor, press releases, promotional items and images) from time to time. 5 Minute Crafts, its affiliates and assignees may use, reproduce, publish, republish, distribute, store and archive such unsolicited submissions in whole or in part in any form or medium whatsoever, without compensation of any sort. This statement does not apply to materials and/or pitches submitted by freelance writers, photographers or illustrators in accordance with known industry practices.

EDITOR'S NOTE

Thanksgiving Feast I have often thought that I was the sower of seed, plans and diagrams, catalogues and books and pictures in tow. I had thought that careful planning and knowledge had birthed this, that by my hands all this was made. The folly of this thought shows rather quickly in a garden. It occurs to me now, after a little observation and patience, how foolish it is, how very mechanical and simplistic (input equals output). It cannot be that I alone am responsible for this for there are too many others. The ants that circle the peony buds, the worms that till the compost, all manner of bugs that keep the soil alive, the ground beetles that hunt nocturnally and of course, the glad and wondrous bees who pollinate everything, all working without so much as a wish or command from me. While it is true that sometime, when all frost had past, and dreaming of summer, I had dug trenches and scattered seeds in the ground, covering them over and watering them. I had even implored the universe, in that most ancient and heartfelt way, for an abundant harvest so there would be enough for those creatures who would take their share and in acknowledgement that we must all live (and eat). But, to think that I was anything more than a player, one among many, in what became a grand harvest of fruits and vegetables, of colour and sound and scent and pleasure, is conceit, if not willful ignorance. Yes, with humankind’s collective knowledge, I can pollinate and till and make amendments to the soil and even dispatch bugs with spray, but those creatures do it more efficiently and effectively that I ever could or would ever care to – a garden is an ecosystem after all.

Perhaps annuals, more than other plants beg the question, where has this come from? To see, in the palm of my hand a tiny black dot become an extraordinary flower or vegetable is astonishment on the order of death and birth itself. How, how could this whole thing, leaves and all, fruit and all, flowers and all, come from, nay, emanate from that mere wisp of a seed? When I have divested that one small act of planting from biology and science, from culture and history, from ego, I suppose, what remains is the sheer awe of being. That this should exist – any of it, all of it.

s the garden yawns, preparing for the great winter slumber, the sun’s rays arc in such a way that whisper of eternal things and things to come. The sunflowers, not pecked at by the birds are slowly drooping, the brassicas towering past their neighbours, the pumpkins turning golden. A few weeks more and another of nature’s organic processes, decay, shall overtake the ripening. How did this all come into being? Mere months ago, snow obscured even the most obstinate spike of liatris, scant fruit canes poked proudly from mounds of white, dried iris leaves cantilevered in seeming despair, and the spindly, burgundy branches of a prunus tree quivered in the wind – the only signs that, perhaps, there had once been something verdant here. How, in the intervening months, did the scattered chervil become a mini fairy-land of dappled shade for mystical imaginary immortals and a few slugs? How did the zucchini leaves swell seemingly overnight to become a sort of jungle umbrella that no laser could ever cut into such fascinating shapes?

PILAR GUZMÁN Editor In-Chief

OCTOBER 2020

style SOAK UP THE SUN When you want to get a nice tan without lying under the sun for many hours, a self-tanner can be an easy option. Applying it isn’t too hard, however, there are some small tricks you ought to be aware of. ❗Advice: If you’ve never used a self-tanner before and don’t feel too confident about applying one, you can always try doing it first with a wash-off or one-day tanner. It will help you to understand how to apply the product better, work on your technique, and also see how your skin will look with a tan.

OCTOBER 2020

STYLE Step 1: Prepare the tools. You will need: A skin exfoliator A moisturizer A self-tanner A tanning mitt Wet wipes

Step 2: Prepare your skin for tanning.

Before you apply self-tanner, you need to prepare your skin to ensure that your tan will be even with no patchy areas. Make sure you do these things first: 1. Remove hair from your skin using any method you prefer — shaving, waxing, etc. Do it 24 hours before applying the fake tan. If you shave after tanning your skin, you risk shaving it away and getting patches on your skin. 2. Exfoliate your skin with a scrub. 3. Moisturize your skin. Do it 24 hours before applying a fake tan, as the moisturizer can act as a barrier and prevent the tanning formula from properly getting into your skin. Pay more attention to the areas that have breakouts or dry skin. Always moisturize the skin on your joints, feet, and hands, as they can end up darker than other areas of your body.

Step 3: Apply the selftanner around your body.

Use a tanning mitt to smear the tanner over your skin because it helps to achieve flat and flawless coverage. If you do it with your fingers, you might end up having streaks or patches around your body. Don’t be scared to apply bigger portions of the product. Make sure that you have enough to glide over your skin without any effort. You can always remove the excess tanner with your mitt. Using too little self-tanner can result in streaks and patches on your skin. Don’t apply the tanner directly to your hands and feet. If you do it, those areas will end up darker than the rest of the body. Instead, use the excess product from your body and transfer some of it from your arms to your hands and from your legs to your feet. If you have a hard time applying the product to your back, ask a friend or family member to help you with it.

Step 4: Apply the selftanner to your face.

If you want your face to look tanned as well, then you need to use a special tanning product that is suitable for your face. Mix 2-3 drops of the self-tanner together with your face moisturizer. Then rub this formula into your face, neck, and décolletage in upward motions.

Step 5: Let the self-tanner dry.

After you apply the tanning lotion, wait for at least 20 minutes to let everything get into your skin. Avoid wearing restrictive clothes, underwire bras, and things that rub onto the skin. Also, avoid making the skin wet or sweaty. You can use a hairdryer around your body to speed up the process.

Step 6: Remove the excess tanner.

You can use oil-free wet wipes to wipe off excess tanner where you don’t need it. If your tanner requires you to rinse it off, then use warm water to gently wash your body. After that, avoid aggressively drying out your skin with a towel. Instead, softly pat it dry.

OCTOBER 2020

STYLE

HAPPY FEET

We usually worry about taking care of our skin and hair, but we often forget to give the same attention to our feet.

OCTOBER 2020

STYLE Soak them in milk and rose petals 1. Place your feet in a deep bowl, add at least a liter of warm milk with 1 or 2 tablespoons of rose water, and a bunch of rose petals. 2. Keep your feet submerged for at least 30 minutes. Try to relax and enjoy this time. Then, remove them and dry them well. 3. The milk will help soften the skin on your feet without making them greasy. In addition to pampering them, they will have a very pleasant smell. At the end, apply a little moisturizing cream.

Dip them in beaten eggs 1. Wrap your feet with toilet paper, as if it were a bandage. 2. In a deep bowl, pour 5-6 beaten eggs. Immerse your feet. Allow the liquid to act on the skin for at least 20 minutes. 3. Then, take them out and remove the paper that is adhered to your feet. You can rinse them if you wish. 4. Your feet will feel softer. This is due to the vitamins and minerals contained in the eggs, which keep the skin healthy and prevent the wear and tear of the skin.

Apply a honey mask with activated charcoal 1. Mix a tablespoon of bentonite clay, honey, and activated charcoal in a bowl. Stir the components until a homogeneous texture is achieved. 2. With the help of a brush, apply the mixture to your feet. Try to cover the entire surface. 3. Allow it to adhere to the skin and act for approximately 30 minutes. Then, take it from one corner and slowly peel it off. Your feet will be exfoliated and free of impurities thanks to the antibacterial power of activated charcoal.

OCTOBER 2020

STYLE Exfoliate them with wax and coconut oil

Give them a massage with oil 1. After a long day of walking in heels or closedtoe shoes, your feet may become swollen and red. Put foot oil on your toes. Interlace them with your fingers and put pressure on them. 2. Then, with your fingers, rub the sole, from the heel to the toes. 3. Continue the massage by making circular movements on the soles of your feet. This way, you will also help improve the circulation in the area and relieve pain or swelling.

1. In a deep bowl, melt a candle that’s at least 8 inches (20 cm) tall. Then, add a tablespoon of coconut oil. 2. Mix both ingredients well. 3. With the help of a brush, apply the mixture to your heels while it is still slightly warm, before the wax hardens. 4. Allow the wax to solidify before removing it. Your heels will be soft. Coconut oil is a product that is frequently used in cosmetology because of its moisturizing properties, which help remove dead skin cells.

Place a mud mask on the soles of your feet 1. In a bowl, place 3 tablespoons of bentonite clay and add half a cup of water. Stir the ingredients until a pasty texture is obtained. 2. With the help of a brush, apply the mixture to the soles of your feet. Leave it on for at least 15 minutes. 3. Remove the dry product with a damp towel. With this mask, you will make your feet feel soft. At the same time, it will remove toxins and bacteria since bentonite clay contains negatively charged ions that adhere to chemicals and heavy metals.

OCTOBER 2020

STYLE

Refresh them with sugar and tomato sauce 1. In a bowl, mix 4 tablespoons of tomato sauce and 4 tablespoons of sugar. 2. Place the mixture in 2 plastic bags, trying to divide it into equal amounts. Put one foot in each bag. 3. Put on thick socks, preferably of wool. Leave on for 10 minutes. 4. Afterward, remove the product by washing your feet well and then drying them. This way you will pamper your feet, exfoliating them in a natural way. 5. However, if you have sensitive skin, you need to be very cautious about using this treatment. You can start with a small amount as a trial and see how your skin reacts.

OCTOBER 2020

home TOTAL CLEANING

A melamine foam sponge is a great help when you need to clean something really dirty. But it’s not always clear how to use it — it’s hard to know if you need water or any other cleaning agents.

OCTOBER 2020

HOME What a melamine foam sponge is Such a sponge is made from a foam-like material consisting of a formaldehyde-melamine-sodium bisulfite copolymer. It looks like an ordinary sponge, but when it comes into contact with water, it makes foam. As a result, you get an abrasive agent that looks like super-thin sandpaper. Additionally, melamine foam is porous, so when you clean with it, the dirt gets into the spaces between the fibers and stays there. These 2 factors make melamine foam sponges very effective.

How to use a melamine foam sponge the right way Using a melamine foam sponge is really easy as long as you do the following: Wet it well. Remove the excess water. Use it as a regular sponge. You don’t need soap or any other cleaning products. The sponge will clean the surface with melamine foam. Safety measures. Melamine can be aggressive on your skin, so before cleaning, put on gloves and don’t let the sponge come into contact with your skin. Also, before the actual cleaning begins, try the sponge out on a small spot of the surface you’re about to clean to make sure it’s safe.

What you can clean with a melamine foam sponge A melamine sponge can deal with all sorts of dirt. You can use it to remove the following: Stove residue Overcooked food Old spots in the fridge or microwave oven Dust and dirt from your keyboard Marker or chalk spots on the walls and furniture Hair spray on styling tools Old dirt on white sneakers Fingerprints on the furniture Old soap spots on tiles Sticky spots left by stickers and price tags Grease spots on clothes Mold on shower curtains Old nail polish

What surfaces you can’t clean with it At the same time, for some materials, such sponges are too aggressive. Avoid using them on the following surfaces: Painted surfaces of your car — the abrasive structure of the material can damage the paint. Delicate surfaces, like marble and granite tabletops — you might remove the upper layer and make the surface appear dull. Pots and frying pans with non-stick surfaces — you’ll make scratches, and the pieces of the non-stick surface will get into the food. Stainless steel dishes and silverware — the shiny surface can get ruined by a melamine sponge, leaving things looking dull and scratched up.

OCTOBER 2020

HOME

FRESH FRUIT GROWING

When we eat a pineapple, we usually throw away the top with the leaves. But maybe we shouldn’t! In fact, we can use the fruit leftovers to grow another pineapple! We just need a simple inventory and a little bit of patience.

OCTOBER 2020

HOME Inventory

To grow a pineapple, you need: a pineapple top glass vase 24-30 cm in height soil (you can use a mix for cacti) empty bottle (0.5 liters) water

How to grow a pineapple?

1. Take a pineapple top. 2. Remove some of the leaves at the bottom so that the trunk is visible. 3. Put the pineapple top into the water with the trunk down. 4. Wait for the roots to grow to a length of about 3-5 cm. 5. Put soil into the glass vase. The height of the soil should be around 4-5 cm. 6. Put an empty bottle in the middle with the neck down and put more soil around it so that you can see only 3-4 cm of the bottom. 7. Remove the bottle from the vase. 8. Now you have a deepening where you should put the pineapple top with the roots, and more soil. 9. Water the pineapple regularly but don’t overdo it. The soil should always be a bit wet, but not too much. 10. It might take 1-4 months for the trunk to grow and you also might need to repot the plant. You have to be patient: it will take about 3 years before you have the first harvest.

Some other important things

You need the top of a ripe pineapple with bright green leaves. Don’t buy fruit with brown leaves on the top. The pineapple needs sunlight for most of the day, so keep it near a window. Also, a pineapple will feel great in a warm greenhouse. If you can’t find a cacti soil mix, you can use a universal mix. Just make sure it doesn’t contain turf.

health MAKEUP ISN'T GOOD Makeup can make your face glow, but it can also affect your skin if you don’t take good care of it.

OCTOBER 2020

HEALTH

How it can affect your skin Makeup can clog your pores. Always wash your face at night when you wear makeup. If you skip it, chances are you may get clogged pores and even acne. It can also irritate your eyes and cause bumps to form on the skin around them. It can cause aging. Not washing your face and leaving your makeup on overnight can also accentuate your wrinkles and cause premature aging. Makeup may trigger frequent breakouts. Regular use of makeup may be responsible for frequent breakouts. That’s why skin experts suggest that people with acne-prone skin limit their use of makeup. It can dry out your skin or make it oilier than usual. Some makeup products can be harmful to your skin and make dry skin drier and oily skin oilier. To avoid these things, we’ve listed a few things you can do to make sure you’re reducing skin damage caused by makeup.

What you can do to avoid skin damage Clean your brushes. Never forget to clean your brushes and sponges. Wash them at least once a week. Harmful bacteria from your dead skin cells and sweat can build up on your makeup brush, and deep cleaning kills the bacteria. Never share your makeup. For the same reason of bacteria thriving on your personal makeup, you should avoid sharing it with other people or using theirs. Invest in mineral makeup. Mineral makeup is a great alternative to general chemical cosmetics. The components of this type of makeup can actually improve your appearance rather than aggravate it.

OCTOBER 2020

October 33

OCTOBER 2020

MUSIC IN OUR HEARTS Learning to play the guitar may seem like a very complicated process, especially if you don’t have much time available between your daily tasks.

Hold the guitar properly.

Sit in a comfortable chair so that your body relaxes and you can keep your back as straight as possible. Lift your left leg and preferably rest your foot on a footrest. Place the body of the guitar on your left thigh, with the neck at an incline of 45°, holding it only on the thighs; the left elbow and thumb should remain behind the neck. Rest your right forearm on the body so that your hand is in a comfortable position to pluck the strings.

Learn the names of the strings. Learn the names of each guitar string: 6. E 5. A 4. D 3. G 2. B 1. E

Tune your guitar.

To make the sounds higher or lower, you will have to adjust or readjust the tuning pegs. Start by tuning the fifth string in the air (A) to the fifth fret of the sixth string (its sound is also A). Once both are at the same pitch, go on to tune the fourth string; that is, compare the fourth string in the air with the sound of the fifth string, the fifth fret. Look at the image. Repeat this procedure downward until the whole guitar is in tune; note that the second string (the B) must be compared with the third string, the fourth fret. If this method is too difficult for you, you can get an electronic tuner or an online tuner.

Read tabs.

Learning to read tablature is a good idea because it’s relatively simple and very useful. In a tablature, each number represents the fret of the neck that you should press on. If this number is zero, the string should sound in the air. When the numbers appear in a vertical line (like 3 in the image above), their respective sounds have to be played at the same time. On the other hand, if they are separated, you must play them in the order shown.

Warm up before practicing.

It’s important to warm up the fingers of both hands with mechanical and coordination exercises. You can begin, for example, by practicing “plucking” the first and second strings, as shown in the tabs in the image. As for the right hand, alternate the index, middle, and ring fingers in such a way that you play each sound with a different finger. When you feel you are mastering these exercises, move on to the G and D strings (third and fourth). You can add the thumb of the right hand to pluck the remaining 2 strings (the E and the A).

Play some simple melodies first. You can start with simple plucks, which include many “air” notes or those that aren’t too complex for the left hand. Create your own melodies or repeat an easy one, like “Happy Birthday.” The idea is to become more and more familiar with the guitar. Keep in mind that for the right hand, there are mainly 3 ways to play a sound: Hooking the string up and then releasing it Resting your fingers on the previous string Using a plectrum

Work on the agility of your fingers. Perform exercises that help your fingers become more agile, such as fingering, which is performed as follows: Start with the sixth string. Press the index finger (1) of the left hand on the first fret, then the middle finger (2) on the second fret and so on up to the little finger. Try to make the coordination with the right hand as good as possible. Repeat the same exercise with all the strings. Now do it in reverse, starting with the first string.

Build a practice routine.

You can put together a simple routine in which you include tablature reading, your favorite fingering, and some fingering exercises. You can practice anywhere between 15-60 minutes per day. After a while, if you maintain regularity, you will notice your progress and be able to incorporate more advanced study material.

OCTOBER 2020

food HEAVENLY TREATS

Angel wings are thin and crispy pastries shaped into thin twisted ribbons. Cooking angel wings requires simple ingredients and they’re served with a topping of powdered sugar, cocoa powder, dried grapes, or nuts. There are different versions of this dessert in different countries.

OCTOBER 2020

FOOD

Classic angel wings Ingredients 2 eggs 1 pinch of salt 1 cup (225 g) of wheat flour Powdered sugar (for sprinkling) 1.5 cups (400 ml) of vegetable oil (for deep-frying) 1. Break the eggs into a deep bowl, add salt, and whisk until smooth. Sift the flour into another bowl, then make a small pit in the center and slowly pour in the egg mixture, gently stirring the contents. 2. Make the dough in the bowl first, then put it on the board and keep kneading it until it becomes elastic. Put the dough back into the bowl again, cover with a towel, and leave it like this for 15-20 minutes. 3. Take the dough out and roll it on the board into a thin sheet with the help of a rolling pin. You can lightly sprinkle it with flour if the dough sticks to your hands and the rolling pin. Cut it into short strips. 4. Make a cut in the middle of each strip, holding it with your fingers the way it’s shown in the photo above. Then let one of the strip’s ends through the cut in order to get the necessary shape of the wings. 5. Heat the vegetable oil in a deep saucepan. In order to check the temperature of the oil, dip wooden sticks in it — if the oil is hot, bubbles will appear around the sticks. 6. Place the strips into the pre-heated oil and deep-fry them until golden brown. After this, put them on a paper towel in order to remove the excess oil. 7. Sprinkle the prepared angel wings with sugar or cocoa powder. Serve warm.

OCTOBER 2020

FOOD

Angel wings based on kefir and baking soda Ingredients 1 egg 1 cup (300 ml) of kefir at room temperature 1 pinch of salt 3 tbsp of vegetable oil 1 pack of vanilla sugar 1.5 tsp of baking soda 3 tbsp of sugar 3 cups of wheat flour powdered sugar (for sprinkling) 1.5 cups (400 ml) of vegetable oil (for deep-frying) 1. Mix an egg, sugar, and a pinch of salt in a deep bowl. Pour kefir into another bowl and add baking soda. Mix well. After this, pour the mixture into the egg-sugar mass and add 3 tbsp of vegetable oil. 2. Mix the flour with vanilla sugar, then sift it onto the egg-kefir mass. Knead the dough. It is convenient to first stir it with a spatula and then with your hands, gradually adding flour if the mass is too sticky on your hands. The dough should become elastic and slightly sticky. Cover the dough with some plastic food film or a kitchen towel and leave it in a warm place for 30 minutes. 3. Sprinkle some flour on the working surface in order to prevent the dough from sticking to your hands. Take the dough out of the bowl, roll it, and cut it into small strips. Make a cut in the middle of each strip and then twist the strip to give the dessert its typical shape. 4. Pour the vegetable oil into a saucepan and heat over medium heat. Place the future wings into the oil and deep-fry them until golden brown. Get a baking rack out of the oven, put it on the table, and place several paper towels on it. Place the prepared angel wings on them to get rid of the excess oil.

OCTOBER 2020

FOOD

CITRUS CLASSICS

The key lime cake or “lime Carlota” is such an easy dessert to prepare, it’s become a classic among families. It’s a popular dessert in Mexican cuisine and doesn’t require much time for cooking or hard-to-find ingredients. The secret is its soft, melt-in-your-mouth yet crunchy texture, and its sweet and sour taste.

OCTOBER 2020

FOOD

Key Lime Cake Ingredients 1 can of condensed milk 1 can of evaporated milk 1/2 cup of juice from a freshly cut lemon 1 box of unflavoured gelatin (7 grams) hydrated in 1/4 cup of water and dissolved in a bain-marie 30 graham crackers Lemon zest (to taste) Whipped cream (to taste) 1. Pour the unflavoured gelatin in 1/4 cup of water and dissolve it in a bain-marie. 2. Mix the condensed milk and evaporated milk in the blender. Next, add the lemon juice and the previously dissolved gelatin, gradually. 3. Line the bottom of a glass container with aluminum foil or spread a small amount of butter on its surface to avoid the mixture from sticking to it. Set the first layer of graham crackers down. 4. Cover the cracker layer with the mixture at the bottom, then coat the mold’s walls with crackers. 5. Layer up the dessert, alternating between a layer of crackers and the lemon mixture until you use all the ingredients or fill up the container. 6. Refrigerate for 2 hours and remove the dessert from the container or cut it into slices. 7. Decorate it with whipped cream. You can also add some lemon zest and slices.

OCTOBER 2020

living

OCTOBER 2020

LIVING

How to weave bead bracelets

Another simple technique of weaving is a bracelet made of a chain of flowers.

Materials beads in different colors (it will be easier to start with big beads) scissors thin fishing line You can use thin wire, elastic thread, or regular thread instead of fishing line. If you decide to use regular thread, it will be easier to string beads with a needle or you can apply nail polish to the end of the thread to make it hard. The right-angle weave is one of the simplest techniques. Cut a piece of fishing line that is equal to 2 lengths of the finished bracelet. Usually, this is about 16 inches. Put the beads on a piece of fabric — it will be more convenient to grab them this way. 1. First, string 4 beads to the middle of the line. Take the outermost bead on the left and pass the right end of the line through it. The ends of the line should come out through the opposite holes of the bead forming a loop of beads. Now tighten the ends so that the beads gather into a cross. 2. String one bead on one end of the line, and 2 beads on the other. 3. Now you need to connect the ends through the outermost second bead and tighten them, making the chain of crosses longer. Continue to weave by adding one bead on each side and then tightening the ends through the outermost bead.

1. String one green bead on the fishing line, slide it down almost to the other end of the fishing line and tie a knot around the bead. Now slide down 2 more green beads and 7 red ones. 2. Pass the end of the line through the very first red bead to make a loop. The red beads will form a circle. 3. Pick up a yellow bead on the fishing line. Pass the end of the line through the bead in the middle of the red circle so that the yellow bead becomes the middle of the flower. 4. Next, pick up beads for the next flower to continue the weaving in the same way. The number of beads for flower petals may vary depending on the size of the yellow bead in the middle: the petal beads should form a tight circle around it. A more complex technique is the square stitch bead weaving that allows you to create bracelets with names and illustrations. This type of weaving requires a thin needle and thread. Continued in the next page

By combining beads of different colors, you can create unusual patterns on the bracelet. If you want to loop the bracelet making the connecting spot invisible, you need to: 1. Make the last cross in the chain and string one bead on each end of the line. 2. Pass the ends of the line through the very first bead at the beginning of the chain. 3. Tighten the ends of the line after having connected the ends of the bracelet. Feel free to experiment with colors, sizes, and the number of beads. In the photos above, the weaving is similar to the right angle weaving, but you should use more beads on the sides.

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1. Take a needle and thread it. First, pick up one bright bead and tie a knot on it. Then pick up 7 white beads. This will be the first row. 2. Then pick up another bead and pass the needle and the thread through the last bead of the first row. This way, you will tie the bead of the new row to the previous one. 3. Now pass the needle through the first bead of the new row again. This way you’ll secure it in place. 4. Pick up the second bead for the new row, then pass the needle through the second to the last bead of the first row. 5. Now secure the second bead by passing a needle through it. Continue to weave in this technique. When you reach the end, tie a hard knot on the last bead. In the photos above, we used a thread of a contrasting color to show the weaving technique. In reality, it’s worth choosing a thread that will merge with the color of the beads.

How to make a rubber band bracelet Materials colorful rubber bands hooks for rubber band weaving plastic rubber band S clips an ordinary fork The simplest rubber band weaving techniques are based on the fact that rubber bands should be folded in half to form loops, and wrapped around each other. The process of the weaving can be like this: 1. Attach a plastic S clip to the rubber band. 2. Wrap the second band around the first one. 3. Repeat the previous step — wrap another blue band around the red one. 4. Continue to weave using this technique. Attach the last rubber band, folded in half, to the S clasp. Next, fold the very first band in half too and fasten it to the S clip The fishtail weaving technique is a little more complicated. But, after having mastered the basic steps, you can weave bracelets in a matter of minutes. 1. Take the fork. Twist the rubber band in the middle and put it on the outer tines. Add 2 more rubber bands on top without twisting them. Bear in mind that rubber bands shouldn’t be put on the inner tines (they are not involved in the process, since this type of weaving uses only the outer tines). 2. Hook up the lowest band on the right side. 3. Pull it up taking it off the tine. 4. Repeat the same action on the left side by pulling the band up to take it off the tine too. 5. Pull the taken-off band toward yourself, as shown in the photo above. 6. Attach the plastic S clip to it. 7. Put another rubber band on the fork without twisting it in the middle. 8. Hook up the lowest rubber band on the right side and pull it up. 9. Take it off the right tine. This will move the right end of the lowest band to the middle. 10. Repeat the same action on the left side. 11. As a result, the band will hang in the middle, becoming the next link of the weave. 12. Put another rubber band on top and continue to weave until the bracelet reaches the desired length.

Once you understand this technique, you can weave a bracelet with a name on it. In order to not get confused in the process of work, try to make the weaving pattern on a sheet of graph paper beforehand. The picture above shows 2 ways of creating the weave pattern for a bracelet with the name Anna on it.

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It’s more convenient to use a special slingshot instead of a fork. You can buy this slingshot in a sewing store. You can weave a more complex voluminous bracelet on a fork. 1. Take a rubber band and fold it in half. 2. Twist it in the middle and slide it over the inner tines of the fork. 3. Repeat this step by putting the rubber bands, in the same way, on the outer tines. 4. Using the hook, grab the loops of the lower rubber band. 5. Take them off the tines so that they are on the back of the fork. 6. Now slide a new elastic over the inner tines by folding it in half. 7. Look at the photo above — new rubber bands shouldn’t be twisted in the middle. 8. Hook up the loops of the rubber bands that are under the new red rubber band. Pull them up and off the tines so that they are on the back of the fork. 9. Put new rubber bands on the outer tines. 10. Hook up the loop of the lowest rubber band on the right side and pull it upward and backward taking it off the tine. 11. Repeat this step with the rest of the lower rubber bands. 12. Thus, the bracelet will gradually become longer on the back side of the fork. 13. Once the bracelet reaches the desired length, grab the outermost loops with the hook and transfer them to the inner tines. 14. Pull the lower loops upward and backward taking them off the tines. 15. Put a new rubber band on the inner tines. Pull the loops of the lower rubber band upward and backward, taking them off the tines. 16. Transfer the loops from the inner tines to the S clip. 17. One end of the bracelet is ready. 18. You just have to hook the other side of the clip to the very first loop of the bracelet, and the bracelet is fully done.

OCTOBER 2020

TIPS & TRICKS

How to Freeze Bread

Fresh bread that doesn’t contain preservatives goes bad within 5-7 days. Oftentimes, we don’t have enough time to finish it and eventually have to throw it away. But this can be prevented before the product’s shelf life expires. TYPES OF BREAD THAT ARE SUITABLE FOR FREEZING Almost any type of bread is suitable for freezing, including buns, muffins, pies, and sandwich bread. However, it’s not recommended to freeze bread with a hard, crispy crust, such as baguettes or ciabatta. After defrosting, this type of bread will lose its freshness and won’t be that crispy anymore. FREEZING BREAD WITHOUT CUTTING IT INTO PIECES Freezing the bread in pieces is convenient because you can defrost as much bread as you need at the current moment. Nevertheless, you can freeze the whole loaf of bread. While it will be enough to wrap separate bread pieces with one layer of the food film, the whole loaf is better off packed in a double layer. It will help preserve its freshness, protect it against the accidental rupture of the packaging, and from coming in direct contact with the cold in the freezer. However, keep in mind that defrosted bread is recommended to be eaten within one sitting, otherwise, it will quickly lose its freshness.

HOW TO FREEZE BREAD 1. Let the bread cool down if you’ve just baked it or bought it in a bakery. 2. Cut the bread into pieces. If you’re going to freeze buns or muffins, separate them from each other. 3. Wrap each slice, muffin, or bun in plastic film. 4. Put them in a thick bag with a zip-lock. Try to remove as much air from the bag as you can without pressing the bread. 5. Put a sticker on the bag indicating the type of bread and the date of freezing. 6. Put the bag into the freezer. HOW LONG BREAD CAN BE STORED IN THE FREEZER FOR Bread can stay in the freezer for up to 8 months. However, it’s recommended to consume it within 1-2 months. It will help you to be sure that the bread has preserved its taste and freshness. HOW TO DEFROST BREAD Defrost bread at room temperature and consume it within 1-2 days. There is no need to defrost toasted bread. Take the frozen pieces from the bag, place them in the toaster, and toast them as usual. There is no need to defrost other types of bread as well. Slightly sprinkle the bread with water, place it on a baking sheet, and put the sheet in the oven. Bake for 5-10 minutes at 390°F.

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OCTOBER 2020