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I learned many things today. I thought I would share what people told me with others.
I was taught these things today:
Straight flush: five cards of the same suit, in sequence (e.g., 5, 6, 7, 8, and 9 of clubs)
Full house: a pair and a triple (e.g., two 3s, three 4s)
Flush: five cards of one suit, in any order
Straight: five cards in sequence, in any suit
Three of a kind: three cards of the same number
Two pairs: two sets of two cards of the same number
One pair: two cards of the same number.
Tie a Tie
How: To make the classic half-Windsor knot, a tip from a salesman at the fabulously fashionable Louis Boston fine-clothing store in Boston. Hang the tie around the neck, with the narrow end on the left side and the wide end hanging down about twice as long on the right side. Cross the wide end over (to their left), under (to their right), and then back over the narrow end. Now pull the wide end up through the opening at the neck and down through the loop you've just made. Tighten the knot, but not all the way. Putting your thumb or forefinger just below the knot, make that small dimple you've seen on men of style, then pull the knot up to the neck and tighten it.
Ultimate Chocolate-Chip Cookies
Whisk together 1 1/2 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt; set aside. Beat together 1 cup butter-flavored solid vegetable shortening, 1/2 cup sugar, 1 cup light brown sugar, and 1 teaspoon vanilla until creamy. Beat in 2 eggs until light and fluffy. Gradually beat in the flour mixture and 2 cups old-fashioned oats. Stir in a 12-ounce package of semisweet chocolate chips. Drop batter by tablespoonfuls onto parchment-lined baking sheets and bake at 350° for 10 to 12 minutes. Makes 52 cookies.
Make a Perfect Steak
How: Go for a porterhouse cut of USDA prime beef. "Make sure it's cherry red," says Rice. "The less red a cut of steak, the drier it will be." Also, look for a cut with flecks of fat throughout and with close-trimmed white fat around the border.
Pan-Broiled Porterhouse Steak: Sprinkle one side of a 1 3/4-pound porterhouse steak with 1/4 teaspoon freshly ground pepper and 1 tablespoon chopped fresh thyme; pat the seasonings into the meat. Coat a plate with 1 tablespoon vegetable oil and place the steak, seasoned side down, on the plate. Sprinkle 1/4 teaspoon freshly ground pepper and 1 tablespoon chopped fresh thyme on top of the steak and drizzle with 1 tablespoon vegetable oil; let stand at room temperature for 30 minutes. Lightly coat the bottom of a cast-iron or other heavy-bottomed skillet with vegetable oil using a paper towel. Heat the skillet on medium high until hot. Place the steak in the skillet and cook 5 minutes; turn and cook 5 minutes more for medium rare, or to desired degree of doneness. Let stand 5 minutes and then slice.
Perfect Backrub
1. Set the stage: Put on calming music, and maybe light some candles. Then have them lie down on a mat (since it's firmer than a bed).
2. Add a few drops of essential oil (such as lavender, which is calming, or citrus for a more invigorating rub) to mild vegetable oil (meaning something with no scent — say, corn or canola oil rather than peanut or olive). Kneel, either at the head or by their side. Now pour a quarter-size drop of oil into one palm, rub your hands together, and hold them about an inch above the body, moving your hands up the spine.
3. Slowly slide your hands down the upper back, down both sides of the spine, and over the sacrum (the triangular bone at the base of the spine). Run your hands up his sides, with your thumb on top and your fingers cupped around the rib cage; then let your hands travel across the shoulders and up the neck. Rest them on the back of their head.
4. Get ready to work it. Begin stroking up the sides of the back, gradually increasing pressure and eventually putting your full weight on the heels of your palms or even your elbows. Move parallel to the spine or zigzag your hands across it: Tuck both hands under one side, then draw them alternately across the back, letting one hand overlap with the other. Another neat trick: Knead fleshy areas with your fists (but don't apply direct pressure to bony areas, like the spine).
5. For a fabulous finish, try "feathering": lightly brushing the body with your fingertips. That soothes the nerves. "Some people can take an hour of just that." -Rolnick
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