Life Skill Badge

1. List emergency phone numbers from five different countries

1. Egypt:
Police - 122
Medical - 123
Fire - 180
Tourist Police 126
Traffic Police 128
Electricity Emergency 121
Natural Gas Supply Emergency 129

2. South Africa
Police - 10111
Medical - 10177
Fire - 10111
From mobile phones 112

3. Tunisia
Police - 197
Medical - 190
Fire - 198
National guard 193

4. China
Police - 110
Medical - 120
Fire - 119
traffic accident 122

5. India
Police - 100
Medical - 102
Fire - 101
traffic police 103


2. List what items you would pack in a suitcase for a weeks holiday abroad

Clothes consisting of clothes for all weathers
Passport
Credit cards and money
Camera
Driving licence
Travel log information
Name and numbers
Sun block
Food for journey
Hairdryer
Makeup and hair stuff
Bottled water
Pen and paper
Book
Towels
Wash suff
Travel mirror
Travel iron
Travel pillow
Shoes


3. Explain how to tie two different knots with names of knots

1. Bowline knot:
Lay the end a of a rope over the standing part b. Form with 6 a bight c over a. Take a round behind b and down through the bight c. This is a most useful knot employed to form a loop which will not slip. Running bowlines are formed by making a bowline round its own standing part above b. It is the most common and convenient temporary running noose.

2. Reef knot
Form an overhand knot as above. Then take the end a over the end b and through the bight. If the end a were taken under the end b, a granny would be formed. This knot is so named from being used in tying the reef-points of a sail.


4. Plan a healthly 3 course meal

Green Pea Soup
Ingredients:
1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 10-ounce bag of frozen peas
4 teaspoons plain non-fat yogurt (optional)

Method:
1. In a large pot, heat the olive oil over moderately low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the broth, tarragon, salt and a few turns of freshly ground black pepper, then bring to a boil. Add the peas and cook just until defrosted.
3. In a blender, puree the soup in two batches until very smooth. If serving hot, return the soup to the pot and bring to a simmer. If serving cold, transfer to the refrigerator to chill.
4. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

Marinated Lamb Chops
Ingredients:
1 tablespoon olive oil
1 lemon, juiced (about 2 tablespoons)
1 lemon, zested (about 1/2 teaspoon)
2 tablespoons finely chopped fresh oregano leaves (or 2 teaspoons dry oregano)
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 4-ounce lamb loin chops, trimmed of all visible fat

Method:
1. Stir together the first seven ingredients in a small bowl. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinate coats them well. Marinate for one hour.
2. Grill or broil the chops for about 4 minutes per side for medium rare.

Ricotta Cheesecake with Fresh Strawberries
Ingredients:
Cooking spray
1 15-ounce container part-skim ricotta cheese
1/2 cup reduced fat sour cream
4 ounces Neufchatel cheese or reduced fat cream cheese, softened
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/4 teaspoon salt
1 pint fresh strawberries

Method:
1. Preheat oven to 325 degrees
2. Coat a 9-inch springform pan with cooking spray.
3. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended.
4. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for at least three hours.
5. Before serving, top with sliced strawberries.

1. Describe how to iron a shirt:

Before ironing:

Unfold your ironing board. Get out your iron - make sure it's filled with water. If it isn't, unplug the little hole on the tip and fill it with water. Then put the stopper back in. Plug in your iron. If, when you flick water at it, the water sizzles, you know it's hot enough. Or you can just wait two minutes like everyone else does. You can bother playing around with the heat settings, or not - just leave it somewhere in the middle and you should be fine.

Drape the shirt over the ironing board so that there is a smooth, flat section of material. Press the iron lightly onto the material and sweep it across in long, smooth strokes. Set the iron down, reposition the shirt, and repeat until done. Hang up or fold the shirt so that it doesn't get creased again!

Tip: If the creases aren't coming out, make the shirt a bit damp. There's a spritzy thing that comes with the iron...search for the button with a spray symbol next to it and press it. Water will squirt out, the shirt will be damp, and then the creases will come out.

2. Describe how to sew on a button:

You will need a needle, thread, button and an article of clothing to attach the button to. Thread the needle. Knot one end of the thread. Position the button where you want it.

a) Bring the needle underneath the article of clothing, so that the knot will be on the underside, and poke it through the material and one button eyelet. Pull until you run out of thread.

b) Then cross over to another eyelet (you can go diagonally if you want it to look neater) and poke the needle through.

Repeat a) and b) several times. Then continue on to the other two eyelets, doing the same thing. Make sure the button isn't sewn on too tightly, or you won't be able to move it through the buttonhole later on. When the button is firmly attached, yet loose enough to maneuver into the buttonhole, knot the thread again, cut off the extra thread and voila!

Tip: If you want to thread the needle on your first try (or anytime before next year), lick the end of the thread.

3. Use a map found on the internet and choose a start and finish destination. Mark these on map and post map here and write directions from your two destinations.

How to get from Macy's to Sax Fifth Avenue:



Go southeast on West 34th (which, by the way, will turn into East 34 - don't worry about that) towards Broadway. Turn left on 3rd Ave. Take another left at East 49th. Then just keep walking until you hit Saks!

Tip: Stroll nonchalantly into the Waldorf Astoria. Hey, you never know who you might meet in there! Also, it's gorgeous.

4. Explain how to make a cup of tea:

OK, for starters, tea is one of those things that's almost impossible to ruin. Unless you put in more sugar than water, or more tea leaves than milk, you can't really go wrong.

Put boiling hot water into a mug, glass, or foam cup. How you get the water to boil is really your problem. Surely I don't have to teach you that, too? I'd suggest you install a hot water dispenser. Kettles are waaaay out.

Oh, some people will insist the teabag has to be in the cup before you put the water in. Some will insist you have to lift it in and out, and some will insist on dunking it in and leaving it in, even while you drink and the tea is so black you can see stars.

Of course, these people are only half as mad as the 'tea leaves' people. I'm not even getting into that. 21st century, yeah?

So take your teabag, dunk it into your hot water, the water will look really pretty for a few moments as brown swirly stuff starts...swirling into the clear water. Then you can remove the teabag. Your tea is done.

You can flavor it with a spoonful or two of sugar, a squeeze of lemon, a dash of milk, a drizzle of honey, a cinnamon stick - hey, whatever makes you happy. Tea is a comfort drink.

Tip: Don't drink it right away. You'll burn your tongue. If you're one of those mad tea people, wait a few minutes. If you're impatient, try various cooling techniques - blow on it, pour it from one cup to another, or take a tiny bit of tea in a spoon and wave it around. If you just want your tea, for goodness' sake, add a little cold water. The flavor of the tea won't change. Stop being macho.

5.
France: 112/ 17 (police)/18 (Fire)
Germany: 122 or 110 (police only)
Japan: 110 (Police)/119 (Medical and Fire)
South Africa: 10111 (Police and Fire) / 10177 (Medical)
Hong Kong: 999


7:
Passports; Tickets; Toiletries; Clothes; Money; Phone and numbers; Sun cream; Pencil; Paper; Crossword book; Books; Maps; Water; Raincoat (especially if you’re going to Scotland); Guide Books.


8:
1. Boil Kettle
2. Prepare mug with 1 tea bag. Add milk and sugar if you want to.
3. Pour boiling water over the tea bag (Which is IN the mug, don’t make the mistake my brother made!)
4. Wait 2 minutes then remove teabag. Put it in the bin.
5. Stir and drink.


9:

Quick Release Knot:
Arrange your rope so that there is an upside down U shape at the top. Thread the U shape through a ring if you’re tying something up (such as a horse). The rope to the right will be called A, the one to the left is B.
Take rope A and place it over the top of B (perpendicular). Then make a loop with rope A and put it under B and through the loop made (the one that used to be a U shape.). Pull B and the loop tight. To untie, pull on A.

Slip Knot:
Make a U shape with the rope, the U being at the top and upside down. The rope to the right is A, and the rope to the left is B.
Place B over A, and then under A. Next, place B over the part of it going over A. Put the end through the loop created and pull tight.
Voilà!

Choose four of the following and complete;

1. Plan a healthly 3 course meal

Starter: Potato Cheddar and Chive Soup
Ingredients

4 large potatoes, peeled and sliced
4 cups chicken stock, plus more as needed
1 large clove garlic
1 cup shredded sharp Cheddar cheese, or a mixture of sharp Cheddar and smoked Gouda
1/4 cup chopped fresh chives
Salt and freshly ground black pepper
1 cup heavy cream, half-and-half, or sour cream (optional)
1/4 cup crumbled sharp Cheddar cheese, for garnish
Preparation
Place the potatoes and 1 cup of the stock in the slow cooker. Cover and
cook on high for 2 hours, or until the potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender,
along with the cooking liquid. Add the garlic. Blend to the desired
consistency: a blender will yield a smooth texture, a food processor a
rough, rustic consistency.

Return the potato purée to the
slow cooker and stir in the shredded cheese, the remaining 2/3 cup
stock, and the chives. Cover and cook on low for 30 minutes, or until
the soup is well heated. Add extra stock or water if the soup is too
thick. Break up the whole potato slices with a fork to achieve a
texture that suits you. Season with salt and pepper. Stir in the cream
just before serving.

Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately.

Main Course: Chard, Tomato and Cheese Caserole
Ingredients:

2 tablespoons olive oil
2 bunches Swiss chard, washed,
center ribs cut away, coarsely chopped (about 8 cups) or three 10-ounce
packages frozen chopped, thawed, squeezed dry
3 red bell peppers, chopped
1 large onion, chopped
2 cups packed grated Monterey Jack cheese (about 8 ounces)
1/2 cup grated Parmesan cheese
2 large tomatoes, thinly sliced
Preparation:Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy
large Dutch oven over high heat. Add chard and sauté until wilted,
about 3 minutes. Transfer chard to colander and drain well, pressing on
chard with back of spoon to release liquid.Heat remaining 1 tablespoon oil in heavy large saucepan over medium
heat. Add bell peppers and onion and sauté until tender, about 8
minutes. Mix in chard and toss to combine. Mix in half of each cheese.
Season to taste with salt and pepper. Spoon into prepared dish. Overlap
tomato slices atop vegetable mixture, covering completely. Season
tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover
with foil. (Can be prepared 2 hours ahead. Let stand at room
temperature.) Preheat oven to 350°F. Bake casserole until heated
through, about 40 minutes. Uncover; bake until top begins to brown,
about 10 minutes more
Desert: Three Grape SorbetIngredients
2 cups chilled seedless green grapes (about 3/4 pound)
2 cups chilled seedless red grapes (about 3/4 pound)
2 cups chilled black grapes (about 3/4 pound), halved and seeded
1/4 cup superfine sugar
1 1/2 tablespoons fresh lemon juice
Preparation:
Make green grape, red grape, and black grape sorbets:
Making 1 sorbet at a time, in a blender purée sorbet ingredients until
sugar is dissolved, about 3 minutes, and pour through a fine sieve into
a bowl, pressing on solids. Discard solids and freeze each sorbet in an
ice-cream maker. Transfer each sorbet as made to an airtight
container and in freezer harden until firm. Sorbets may be made 1 week
ahead and kept frozen, covered. Using a soup spoon, scoop sorbets, alternating flavors, into 8 parfait glasses.


5. List emergency phone numbers from five different countries

Ghana: 999 for all three main services with the alternatives being; 191, 192 and 193
Israel: 100, 101 and 102 for police, medical and fire respectively.
Oman: 9999 for all services
Vietnam: 113, 115 and 114 for police, medical and fire respectively.
Albania: 19, 17 and 18 for police, medical and fire respectively.


8. Explain how to make a cup of tea in detail

1. Empty out any water that is in the kettle and fill it up with fresh water from the tap.
   
2. Boil it.
   
3. Warm the teapot with a little boiled water.
   
4. To make tea for four people, put three teaspoons full of tea
   or three tea-bags into the pot. (For two people use two teaspoons of
   tea or two tea-bags.)
   
5. Take the teapot to the kettle and pour boiling water into the tea,
   
6. Let the tea stand in the pot for about three minutes before pouring it.
   
7. If you are using tea-leaves don't forget to strain the tea as you pour it!
   
8. Whether you put the milk in first or last But just do it which ever way round you like!
   

9. Explain how to tie two different knots with names of knots

Fishermen's Bend
Take two turns round a spar, then a
half hitch round the standing part and between the spar and the
turns, lastly a half hitch round the standing part.

Diamond Knot
The rope must be unlaid as far as the center if the knot is required there, and the strands handled with great
care to keep the lay in them. Three bights are turned up and the end of a is taken over
b and up the bight c. The end of b is
taken over c and up through a. The end c is taken over
a and through b. Any number of knots may be made on the same rope. They were
used on man ropes, the foot ropes and similar places,
where it was necessary to give a good hold for the hands or feet. Turk’s
heads are now generally used.
A double diamond is made by the ends of a
single diamond following their own part till the knot is repeated. Used
at the upper end of a side rope as an ornamental stopper-knot.

Well done. You have both recieved your badges and 100 points

How to iron a shirt.

First adjust iron to settings indicated on the shirt’s tag, applying water if suggested or needed. Using an ironing board, slide the shirt over the end so that you’re only ironing one side, and press the shirt front and back, making sure that you’re not ironing over the sleeves at the same time and also that you’re not running over any folds. The fabric should be completely flat and smooth before you begin. Do the same for the back.

Iron the sleeves, leaving the cuffs and collar to last, and watch out for the buttons.

How to sew a button.

Take item of clothing (or whatever else it may be) and the button, match the cotton thread to the colours, and thread it through the eye of the needle, tying a knot in the end.

Place the button over the desired area and slip the needle through one of the holes of the button, but make sure you’re sewing from the back, so the knot isn’t visible on the outside. Repeat the action over to strengthen the stitching through all the holes of the button, and finish by sliding the needle back to the side of the item that is not visible, and using a stitch, secure the thread with a knot.

Map Directions.



From St. James station in Sydney's inner city, to the Queen Victoria Building (though Town Hall station is WAY quicker).

1. From St. James station turn right until you reach Market Street.
2. Turn left at Market Street until you hit George Street and turn left.
3. Head down George Street until you see the Queen Victoria Building, and you’re there!

Items for a week’s trip abroad.

Pants (jeans, shorts)
Shirts (x3)
Undies
Hat
Sunscreen
Sunglasses
Shoes
Socks
Chapstick
Money/wallet
Pj’s
Books (at least two)
Camera (lots of memory)
Raincoat
Towel
Toiletries (toothbrush, toothpaste, hairbrush, shampoo, etc.)
Maps, guides, etc.
Water
Pretzels

2. Describe how to iron a shirt

Who said man can't Iron? I'll prove you wrong. Here's what you must do:

Step 1: The first thing to do is choose a well-lighted area with a clean floor to set up the ironing board.
Step 2: Place the ironing board so that the wide end is to your right, if you’re right handed, and near an electrical plug. Most ironing boards are adjustable for height. Set yours so that it is about waist level for you.
Step 3: If the shirt you will be ironing is linen or is very wrinkled from the wash, spray the shirt lightly with water using a spray bottle. Roll the shirt up and wrap it in a towel for five to ten minutes. This will allow the moisture to distribute evenly. You want it to be only slightly damp when you iron it.
Step 4: Fill the water reservoir of your iron to the full line with cool water. (If you don't know this then you're stupid, anyway)
Step 5: Plug in the iron (No really?!) and set the temperature gauge to the setting specified for the fabric of your shirt. If you’re unsure, check the label on the shirt. Set the iron on its end point up or on a stand while it heats and during ironing when you need both hands to adjust the garment on the ironing board. Set the iron on the square end of the ironing board.
Step 6: When the iron is hot, turn on the steam feature. Unroll the damp shirt and face the ironing board with the square end and the iron to your right. Hold the shirt by the collar right side of the shirt facing you and spread the collar out on the ironing board. You will be ironing the underside of the collar first. Press the collar from the point edges to the middle. Turn the collar over and press the other side in the same way.
Step 7: Next take the shirt and pull it onto the tapered end of the ironing board so that the back yoke is flat on the board and the board extends a little into one sleeve. Press half of the yoke. Turn the shirt around and place it on the board so that the un-ironed half of the yoke is on the board. Smooth the yoke out with your hands so that it is flat and then press it with the iron. If the entire yoke will lie flat, you can iron it without changing its position.
Step 8: Sleeves can be a little tricky, but the secret is to take your time and be sure the fabric is flat with no big wrinkles before you apply the iron. First flatten one cuff on the ironing board and iron it. Then take that sleeve by the seam and lay the whole sleeve flat on the ironing board. If you can see the crease on the top of the sleeve from previous ironing, try to match it again so that you have a single crease line on the sleeve. Start at the top where the sleeve is sewn onto the shirt and work your way down to the cuff. The placket may need to be held with your free hand as you iron it, but be careful not to burn your fingers yes you fool it burns!). The steam coming out of the iron can be scalding. Turn the sleeve over and iron the other side. Repeat the process with the other sleeve.
Step 9: Now you’re ready to iron the body of the shirt. With the collar to your left, place the left side of the shirt on your ironing board. On a man’s shirt, this will be the side with the buttonholes. It may be easier to iron the upper portion by turning the shirt slightly so that the tapered part of the ironing board slips into the sleeve a little. Iron around the collar carefully as it is easy to cause a wrinkle here. Pull the shirt flat on the ironing board again and iron the placket and the rest of the front left side. Rotate the shirt toward you so that half of the back is on the ironing board. Smooth it out with your hands and iron it. Keep rotating, smoothing, and ironing until you come to the right front of the shirt. Iron the top section first then the rest of it.
Step 10: Hang it before you ruin it again!

Overall, my advice? Just WING IT! Burn a few first shirts and then you'll get the hand of it. XD

5. List emergency phone numbers from five different countries

Morroco
Police - 117
Medical - 15
Fire - 15

Zambia
Police - 999
Medical - 991
Fire - 993

France
Police - 17
Medical - 18 for less severe and 15 for more severe
Fire - 18

Iceland
112 for everything! Good you don't have to memorize fora a robbery a fire or an injury! xD

US
The good old 911 for everything we all know from the movies xD

7. List what items you would pack in a suitcase for a weeks holiday abroad
Clothes
Books
Mp3 player
Yeah passport
Other legal documents
And Money, honestly you dont need more than that, the rest you buy in the place you're going to and bring them as souvenirs.

8. Explain how to make a cup of tea in detail

The portuguese, english or oriental way???? XD

I'll gor the easy one

Get cup and get tea bag (most commonly black tea or cammoumille). Boil water and poor it on the cup with the tea bag, add cream, sugar or milk whatever you like the most and mix it with a spoon, wait a bit so you don't burn your tongue and voila, ready to drink!

1. Healthy(ish) Three Course Meal (it's not exactly low-fat)
Course One: Spinach, orange, and beet salad (serves 6)
-4 small (but not baby) beets, about 250 g total weight, trimmed leaving 2.5 cm of stem
-2 large navel or blood oranges
-375 g baby spinach, stems removed

For dressing
-3 tablespoons (T) extra-virgin olive oil
-1 T fresh lemon juice, or to taste
-1 shallot, minced
-salt and freshly ground pepper to taste

Preheat the oven to 190 degrees C. Put the beets in a baking dish and add water to a depth of 6 mm. Cover and bake until the beets are tender when pierced, 45-60 minutes. Meanwhile, cut a slice off the top and bottom of 1 orang to expose the fruit. Stand the orange upright on a cutting surface and thickly slice off the peel in strips, cutting around the contour of the orange to expose the flesh. Holding the orange over a bowl, cut along either side of each section to free it from the membrane, letting the section drop into the bowl. Repeat with the remaining orange. Put the spinach in a large bowl. To make the dressing, in a small bowl, whisk together the olive oil, 1 T lemon juice, shallot, salt, and pepper. Let stand for 30 minutes to allow the shallot flavor to mellow. When the beets are ready, remove from the oven and let cool utnil they can be handled. Peel and cut into wedges about the size of the orange sections. Put the beet wedges in a bowl and toss with just enough of the dressing to coat them lightly. Using a slotted spoon, transfer the orange sections to the bowl holding th espinach. (Reserve any collected juice for another uce.) Ad the remaining dressing and toss to coat. Taste and adjust the seasoning, adding more lemon juice if desired. Divide the spinach and oranges among individual plates. Top each serving with an equal amount of beets.

Course Two: Grandma's Noodles and Chicken Broth (this is the unhealthy part)
Definitely wash your hands first. You may actually have to touch the food as you prepare it (if you feel compelled to use gloves, go ahead)

My grandma doesn't have an actual recipe. With the homemade noodles it's more of a ratio thing. Firstly, you'll want to make your noodles. The ratio is 1 cup of flour per egg. This varies based on the size of the egg, so you'll need an understanding of the texture needed so you can adjust accordingly. The number of eggs you need is contingent upon how many servings you want. We'll do six eggs for six people. In a large mixing bowl, go ahead put four cups of flour. It is easier to mix a small amount first, and add more as you go. My grandma feels it's best, and I agree, to open and lightly beat the eggs one at a time in a little cup. If you accidently drop a bit of shell in, it's much easier to fish out. Go ahead and do that for four eggs, dumping each into the bowl after they're beaten. Add a pinch of salt. Here's the fun part. You can use a fork, but I've found that using my hands is easier, quicker, and more fun. My grandma has always used a fork, though. Gently mix the egg and flour together; it doesn't have to be the perfect consistency yet. Go ahead and add your two remaining eggs and cups of flour. Finish mixing. Again, I emphasize that you need to be gentle. Noodle dough is very fragile.

For the consistency of the dough, you want it right in the middle. If it's so dry that it's crumbling, try adding another egg. You may have to add a bit of flour to counter balance it, though. If it's extremely sticky to the point where you can barely keep it off your hands without a metric ton of flour add more flour, a little at a time. It may give the appearance that it is falling apart, and it will stick to your hands a little. Flouring your hands will take care of that. Let the dough dry while you open your cans of chicken broth. You will need about 4 regular sized cans. Put those into a large pot (a pressure cooker or soup kettle are both good). Set it on a large burner turned to medium-high heat and bring to a boil. While your broth is heating up, make sure a large flat surface is cleared and cleaned (sanitized preferably). Coat the surface with flour. There is no such thing as too much flour, but you don't have to be wasteful, either. Get your dough out of the bowl and set it on the table. Knead the dough for a short time, but keep in mind you are not making bread! You still (always) need to treat the dough very gently. I cannot emphasize this enough because the littlest mishandling can wreck your noodles. Now you will need to get out a rolling pin. I have a Teflon one that I love, but a standard wooden one will suffice. Start in the center of your wad of dough and lightly roll forward until you run out of dough. Do not roll backward, as this can easily tear your dough. Pick up your pin and go back to the center, then roll in a diagonal motion to your right. Repeat going to the left. Roll toward you for the half of the dough that's nearest you. Keep doing this until the dough is very thin, about the thickness of five sheets of printer paper. Make sure it is of an even thickness all over.

By now, your broth is probably boiling. Turn it down to medium-low. Get out a colander (strainer), cutting board and a bread knife, and set these near your rolled out dough. You'll need them very soon. There's probably a little flour surrounding your dough. Spread that onto the dough, then coat it with a liberal amount of flour. This keeps the dough from sticking to itself during this step. Dip your fingers into the flour, and pull the edge of the dough nearest you up until it meets the center. Bring the top part down in the same way. If it's sticking to the surface, use some flour to peel it off gently (do I sound obsessed with that word yet?). Continue doing that until you have what looks like a rolled up bit of dough (you can just roll it up, but this turns out better and it's easier to be, you guessed it, gentle). Cut the dough into halves. This is not necessary, but it makes it easier to work with. Use your bread knife to cut little slices into the dough, spreading out the resulting noodles on the surface. The noodles will likely fall apart as you do this, which is okay. Your guests won't want to eat foot long noodles. When you are done, put them a few at a time into the strainer to shake off excess flour. Drop these gradually into the broth stirring with a meat fork constantly and return to high heat. Once it's boiling again, reduce and cook with a lid. Occasionally stir with the meat fork. When the noodles feel like they're starting to stick together, they're done. Add salt and freshly ground pepper (this really is the best way) to flavor, stirring thoroughly. If you so desire you can bits of cooked boneless, skinless chicken breasts.

This is a dish you should learn by doing. The first time you make them, it is unlikely they will turn out well. It's one of those things that should be done almost apprentiship style. I didn't make them until I'd watched my grandma twice and then made the dough twice.

Course Three: Lemon Cream Napoleon
This recipe says it makes 4 servings but after the noodles, your guests are not going to want a lot more food. The noodles taste wonderful, but they have a tendency to hit your stomach hard, even if you don't feel full at first.

-1 cup low-fat ricotta cheese
-1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling
-1 cup sour cream, light
-1 tablespoon lemon zest, finely minced, plus extra for garnish
-1 tablespoon honey
-1 tablespoon warm water
-12 won-ton wrappers
-4 tablespoons whipped topping
-1 teaspoon vanilla extract

In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency. Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment. In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool. To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.

5. Emergency numbers--Quick! What's the number for 911?
Iceland: 0112, Phillipines: 117, Greece: 100, Romania: 961, and Polland: 997

7. Packing list for trip abroad (I'll do Wellington, New Zealand in April). Vacations require me to be this obsessive as I'm extremely forgetful.
Clothes
-3 pairs of jeans
-1 pair of dress pants or a nice skirt (just in case Mom takes me to dinner)
-3 medium weather tops, a thin blouse would be good.
-1 warmer weather top, just in case
-1 nice blouse
-1 sweater
-light jacket
-pajamas
-enough undergarments for time there (I won't need back up as my mom has a washer I could use if necessary)
-7 pairs of socks (I almost always do thin black socks, so that will cover me for dressing up, too)
-sandals
-walking shoes
-dress shoes

Toiletries
Mom will have most of shower stuff.
razors
shave gel
Mary Kay roll-up bag (covers all skin care products + make-up)
deodorant
toothbrush
toothpaste
mouthwash
hair dryer
flat iron
styling products (straightening balm, paste, cream, pomade...yes I need all this to style)

Other
Passport
plane tickets
book(s) for flight/lay-overs (it's a very long flight)
one copy of itinerary and pack list for carry-on and one of each in suitcase, as well.

8. Preparing a cup of tea (the way I like it)
Fill a one cup measuring cup with water and put in microwave for two minutes (I don't have a kettle anymore). Place desired bag in real teacup (this is not necessary, a coffee cup works, but there's something soothing about it), we'll go with Gypsy Cold Care. Once water's heated, pour into the cup. Let it stand for a couple minutes, remove back and toss in the trash can. Add one teaspoon of sugar (a little goes a long way with this tea). Taste and add more sugar if desired.

I may have gone a bit overboard.

Well done. You have all recieved your badges and 100 points

List emergency phone numbers from five different countries:

Switzerland: 117: Police Emergency Line
118: Fire Dept. Emergency Line
144: Ambulance Emergency Line
1414/1415: Rescue by Helicopter
145: Poison Emergency Line
140: Emergency Road Service
143: The Helping Hand
147: Telephone Support for Children

Italy: 12 - Telephone Directory Assistance Number
112 - Carabinieri (Armed Forces)
113 - Emergency Police Help Number (also ambulance and fire)
115 - Fire Department
116 - A.C.I. (Italian Automobile Club) road assistance.
118 - Medical Emergencies

Israel: 100: Police
101: Magen David Adom (Emergency medical services)
102: Fire Department
03-5165382: Tourist Police

France: 15: Medical Emergency Assistance Line
17: Police Emergency Line
18: Fire Dept. Emergency Line
112: To call emergency services if on a cell phone
113: Drugs or Alcohol Hotline
119: Child Abuse Hotline

Thailand: 191: Police, Fire, Ambulance Emergency Line
195: Crime Suppression
1155: Tourism Police
1672: Tourism Authority of Thailand
1193: Highway Police

List what items you would pack in a suitcase for a weeks holiday abroad

Underwear, socks, Pants, shirts, sweatshirt, jacket, two pairs of shoes, rain poncho, camera, passport, passport holder, woolite (to wash clothes in hotel room sink), a couple books, an mp3 player, an adapter for plugs, cell phone, cell phone charger, calling card, cash, travelers checks, credit card, id, notebook and pen, makeup, hair brush, toothbrush, toothpaste, address book, sunblock, laptop and charger.

Explain how to tie two different knots with names of knots:

Slip Knot: Start by folding one loop under to make two loops, by starting this way you can choose which side of the slip knot will slip to tighten or untie. If you want the left side to slip, pass the left loop through the right loop; if you want the right side to slip, pass the right side through the left loop. Then tighten the slip knot by hand around the loop so that it tightens evenly.

Hangman's Noose: Start with a rope that is about 3 feet long. Then grab one end and fold it into three's, making sure to leave some rope at the end. Next, with the string that is left at the end, slowly wind it round the third's (you should start to see the hangman's noose forming). There should now be a loop at both ends. Take the bit of string which has been wound around the thirds and put it through the loop at the end. Once you have done this, pull on the loop at the other end to tighten. Once fully tightened, you have done it. There should be a loop at one end and a bit of string hanging out at the other end.

Explain how to make a cup of tea in detail:
First boil hot water on the stove in a kettle. Then place your tea bag into your teacup. Next, pour water from the kettle into the cup. Then dunk the tea bag up and down in the cup until you have achieved your desired level of brew (color). Then, if you wish, you may put milk, sugar, or lemon in to taste. Be sure to wait a minute or two before sipping, as the tea will be quite hot.

Life Skill Badge
Describe how to sew on a button
STEP1: Choose a button if you don't have the original. Look inside the clothing for the extra that manufacturers sometimes include, or buy one that matches the size and color of the other buttons.
STEP2: Choose thread that either matches the thread color used on the other buttons, the color of the button or the color of the material.
STEP3: Cut a piece of thread about 1/2 yard long (approximately finger to elbow).
STEP4: Thread the needle, feeding the thread through the eyehole.
STEP5: After the thread is through the eyehole, move the needle to the middle of the thread and fold the thread in half. Tie a knot at the end of the thread, where both ends of the thread meet. Tie another knot, so that the end is doubly secure. The thread should now be doubled and ready to sew.
STEP6: Place the button on top of the material where you intend to sew it into place. You can put a match or toothpick in between the button and the material to give it the necessary slack.
STEP7: From under the material, push the needle up through the material and one of the holes on the button. Pull all the way through until the knot is anchored against the material.
STEP8: Push the needle down through the next hole on the button and through the material.
STEP9: Repeat steps 7 and 8 three times, going up and down through the hole on the button and through the material, so that each hole is secured by multiple strands.
STEP10: End with the needle on the material side and secure it with a knot. Double-knot this end.

List emergency phone numbers from five different countries
1. Philippines:
117 or 911: Police, Medical, Fire
136: Motorist assistance
163: Child Abuse

2. South Korea:
112: Police
119: Medical, Fire
111: National Security

3. Japan:
110: Police
119: Medical, Fire
118: Emergency at sea

4. Singapore:
999: Police
995: Medical, Fire
911: Foreign travelers with roaming mobile phones

5. Hong Kong:
999: Police, Medical, Fire
112: From mobile phones

Explain how to make a cup of tea in detail
STEP1: First, you need fresh water. Pour out the water in the kettle from the day before. Pour in some fresh water from the preferred source. Filtered tap water will do.
STEP2: Place the kettle on the stove get the heat going.
STEP3: While the water is boiling, prepare the rest. You will need a teapot, a cup, a strainer, a teaspoon, and your favorite tea.
STEP4: You need to measure out a heaping teaspoon of tea and put it in the strainer holder. If you are making more than one cup of tea, then you should put in one teaspoon per cup.
STEP5: Next, you need to warm up your teapot. You want to make sure that the hot water used to brew your tea stays hot. To ensure this, you want to warm up the teapot with a little hot water before you begin to brew.
STEP6: Just swish it around the teapot for a few second and then dump it out. The teapot should feel warm.
STEP7: Now you are ready to put the tea in the pot. Just dump it in.
STEP8: Now pour in the hot water. About a cup more that you are going to drink.
STEP9: Let the tea for about a minute.
STEP10: For you not to have leaves in your cup of tea, use a small strainer to catch the tea leaves before they enter your cup.

Explain how to tie two different knots with names of knots
1. Bowline: One of the most useful knots you can know. It forms a secure loop that will not jam and is easy to tie and untie.
STEP1: Form an eye in the rope with the standing part of the rope running underneath.
STEP2: Run the free end up through the eye making a loop below the eye.
STEP3: Take a turn around the standing part and feed the free end back down into the eye and hold there.
STEP4: Pull standing part to tighten down the knot.

2. Honda Knot: This is the knot all cowboys use to form their lasso or lariat.
STEP1: Tie a loose overhand knot at the end of a rope.
STEP2: Now tie a tight overhand knot at the very end of the rope for a "stopper" and bring the end back through one side of the overhand knot.
STEP3: Tighten down the loose overhand knot and pull the stopper knot up tight. That is the circular Honda Knot.
STEP4: Now feed the main line through the Honda to form a lasso of any size.