Using keyboard shortcuts can greatly increase your productivity, reduce repetitive strain, and help keep you focused. For example, to copy text, you can highlight text and press the Ctrl+C shortcut. The shortcut is faster than moving your hands from the keyboard, highlighting with the mouse, choosing copy from the file menu, and then returning to the keyboard.
Below are the top 10 keyboard shortcuts we recommend everyone memorize and use.
Ctrl+C or Ctrl+Insert and Ctrl+X
Both Ctrl+C and Ctrl+Insert will copy highlighted text or a selected item. If you want to cut an item instead of copying it, press Ctrl+X. This action removes the text or item and stores it in the clipboard for you, rather than just copying it to the clipboard while leaving the original behind.
Apple computer users can substitute the Ctrl key for the command (cmd) key on their computers. For example, pressing Cmd+C copies highlighted text.
Ctrl+V or Shift+Insert
Both the Ctrl+V and Shift+Insert will paste the text or object that’s stored in the clipboard.
On Apple computers, use Cmd+V instead.
Use the above text input fields to highlight the “Cut or copy this text” text and press either Ctrl+C to copy or Ctrl+X to cut the text. Once cut, move to the next field and press Ctrl+V or Shift+Insert to paste the text. For further demonstration, visit the following link.
Ctrl+Z and Ctrl+Y
Pressing Ctrl+Z will undo any change. For example, if you cut text, pressing this key combination will undo the cut. These shortcuts can also be pressed multiple times to undo or redo multiple changes. Pressing Ctrl+Y would redo the undo.
On Apple computers, use Cmd+Z and Cmd+Y to undo and redo.
Use the above text input field to highlight some or all of the text and then press Ctrl+Xto cut the text. Once the text has disappeared press the Ctrl+Z to undo the cut.
Tip: If you did the first example as well (cut and paste text) and you continue to press Ctrl+Z, it is also going to undo that change.
Ctrl+F and Ctrl+G
Pressing Ctrl+F opens the Find field, which allows you to search the text currently displayed in any program that supports it. For example, Ctrl+F can be used in your Internet browser to find text on the current page. Press Ctrl+F now to open the Find in your browser and search for “shortcut” to display each time shortcut is mentioned on this page.
On Apple computers, use Cmd+F to find.
Ctrl+G may be used to repeat a search (from using Ctrl+F) in a document or on a web page.
Alt+Tab or Ctrl+Tab
Pressing Alt+Tab switches between open programs moving forward. For example, if you have your browser window open and other programs running in the background press and hold Alt and then press the Tab key to cycle through each open program.
On Apple computers instead of using the Alt key use the Command (Cmd) key. For example, Cmd+Tab to switch between open programs.
Bonus Tip: Press Ctrl+Tab to switch between tabs in a program. For example, if you have multiple tabs open in your Internet browser, press Ctrl+Tab to switch between them.
Bonus Tip: Adding the Shift key to Alt+Tab or Ctrl+Tab moves backward. For example, if you are pressing Alt+Tab and pass the program you want to use, press Alt+Shift+Tab to move back to that program.
Bonus Tip: Windows Vista, 7, 8, and 10 users can also press the Windows Key+Tab to switch through open programs in a full screenshot of the window.
Ctrl+Backspace and Ctrl+Left or Right arrow
Note: The following shortcuts are for PC users only and do not work on Apple computers.
Pressing Ctrl+Backspace will delete a full word at a time instead of a single character.
Holding down the Ctrl key while pressing the left or right arrow will move the cursor one word at a time instead of one character at a time. If you want to highlight one word at a time, hold down Ctrl+Shift, then press the left or right arrow key. Your highlighted selection will move one word at a time in that direction.
While working on a document or another file in almost every program, pressing Ctrl+Ssaves that file. Use this shortcut key frequently if you’re working on anything important in case an error happens, you lose power, or any other issues that could cause you to any work since the last save.
On Apple computers, use Cmd+S to save a file.
Ctrl+Home or Ctrl+End
Ctrl+Home will move the cursor to the beginning of the document, and Ctrl+End will move the cursor to the end of a document. These shortcuts work with most documents, as well as web pages.
On Apple computers use Command and the Cmd and the up arrow to get to the beginning of a document or text or Cmd and the down arrow to get to the end of a document or text.
Control+P is used to open a print preview of the page or document currently being viewed. For example, press Ctrl+P now to view a print preview of this page.
On Apple computers use Cmd+P to open the print preview.
Page Up, Spacebar, and Page Down
As you may have guessed, pressing either the page up or page down key will move to the next or previous page. When browsing the Internet, pressing the spacebar moves the scrollbar down a page. Similarly, Shift+spacebar moves the scrollbar up one page.
As we all know there is various easy and simple software available which will let us to a bootable pendrive easily. We can mention some software that is widely use, that are Win 32 Disk Imager, UNetBootin, Rufus, etc. But sometimes they can’t get the things done when you really want them to or sometimes you don’t have them. So, here we are going to learn how to create bootable pendrive using cmd(windows command prompt).
Also, note that you can only create bootable pendrive for Windows Vista and later (7/8/8.1/10) using the command prompt. If you are looking to make bootable pendrive for Windows XP or any Linux Distribution, you will have to use third party tools.
Steps to Create Bootable Pendrive using CMD
CMD is available on all of the windows computers, so you would not have to worry about downloading any new package or software to make your pendrive bootable. It is a bit lengthy process but it traditional method and always works:
- Run cmd(Command Prompt) as Administrator. (This is an important step because you are going to edit disks which require admin privileges)There are several ways to open a command prompt with admin rights:i) Press Windows + X and select Command Prompt(Admin).
ii) Open start menu, search cmd, right click and click run as administrator.
iii) Open task manager, click on file -> new task, tick Create this task with administrator privileges, type cmd and hit enter.
- Connect your pendrive to your computer.
- Type disk part and press enter. (This will open the windows inbuilt disk part utility which is used to manage the storage on your computer)
- Type list disk and press enter. This will list all the storage device available on your computer.
- Choose your pendrive. For that type select disk 1 and press enter. (Here it is disk 1. In your computer it may differ so choose wisely)
- Type clean and press enter. This will erase all data from your pendrive.
- Type create partition primary and press enter.
- Type select partition 1 and press enter. This will choose the partition we just created.
- Type format=fs NTFS quick and press enter. This will perform a quick format with the NTFS file system. (Windows use NTFS file system for storage)
- Type active and press enter. This will mark your primary partition as active.
- Type exit and press enter to exit disk part and then close the command prompt.
- Now copy all the data from Windows installation disk to your pendrive.
- Now your pendrive is bootable having desired windows installation.
If your pen drive is write-protected, you may not have the ability to modify files or format your drive due to restrictions associated with permissions and sharing. You can format a write-protected pen drive in Windows using Command Prompt.
Using Diskpart in Command Prompt (Windows)
Insert your write-protected pen drive into an open USB slot on your Windows computer.
Click on “Start” and type “cmd.exe” into the search field.
Double-click on Command Prompt to launch the program.
Type “diskpart,” then press Enter on your keyboard.
Type “list disk,” then press Enter.
Type “select disk x” — with x being the number of your pen drive as listed in Command Prompt — then press Enter. If unsure which number is associated with your pen drive, refer to the disk size listed. For example, if your pen drive is 2 GB, select the disk number next to the drive with 2 GB specified as the disk size.
Type “attributes disk clear readonly,” then press Enter.
Type “clean,” then press Enter.
Type “create partition primary,” then press Enter.
Type “format fs=fat32,” then press Enter. Alternately, you can replace “fat32” with “ntfs” if you plan on only using your pen drive with Windows devices.
Type “exit,” then press Enter. Your pen drive will now be formatted, and will no longer be write-protected.
Becoming Vegetarian is a healthy choice but What to eat?
Becoming vegetarian/vegan is not a matter of pleasure, of what we like to eat or not. It is a difficult but very stimulating commitment on a daily basis, and in the long run. It’s about questioning our food, the one our parents passed on to us, that our society approves of, and it can be difficult to live with every day and many times source of tension, temptations are frequent, believe me, the desire to taste
good meat never leaves you alone.
The good news is that there are very good vegetarian recipes, and their taste is incomparable to beefsteak.
Cook and eat well
1.Vegetarian Pad Thai
2 Tbsp canola oil
3 Tbsp soy sauce
1 Tbsp chili sauce
1 Tbsp brown sugar
1 Tbsp water
1/4-inch flat rice noodles
3 cloves garlic, chopped
2 eggs, beaten
2 carrots, peeled and shredded
8 scallions, white and green parts separated and chopped
2 cups bean sprouts
1 red bell pepper, slivered
2 Tbsp roasted salted peanuts, chopped
1. Cook the noodles as directed on the package and drain.
2. In a small bowl, whisk together the juice from 1 lime, soy sauce, chili sauce and brown sugar.
3. In a large pan, heat the oil over medium-high heat. Add the garlic and stir for 15 seconds, then add the white chopped scallions and red pepper. Cook for 1 minute, then push to the side of the pan and cook the whisked eggs until scrambled. Add carrot shreds, and cook for about 1 minute.
4. Mix in the noodles along with 1 tablespoon of water. Once mixed, pour in soy sauce mixture and bring to a simmer.
5. Mix in bean sprouts and green scallions.
6. Plate the dish, and sprinkle on the crushed peanuts.
7. Season with salt and pepper
2.Tofu Tacos with Vegan Lime Crema
- 1 teaspoon smoked paprika (or chili powder)
- 1/2 teaspoon ground pepper
- 3/4 cup chickpea flour (or flour of choice)
- 2 cups almond milk (or milk of choice)
- 2 1/2 cups quinoa crispies (from about 1 cup of uncooked quinoa)
- 1/2 cup finely chopped cilantro (optional)
Press the tofu: Drain and rinse tofu and then press it by placing between two kitchen towels and topping with a heavy book. Allow to sit for at least 30 minutes, or until excess moisture is drawn out. Alternatively, you can accomplish this by using a tofu press.
Prepare the slaw: In a large bowl, combine the cabbage with vinegar and salt. Massage it with your hands for a few minutes then set it aside to marinate.
Cook the tofu: Preheat the oven to 400°F and then line a baking sheet with parchment paper. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown. Then turn the oven off and set tofu aside to cool.
Meanwhile, mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.
Warm the remaining 2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.
Allow the tofu to sit in the skillet on warm while you prepare the avocado crema.
Make the avocado crema: in a food processor or a blender, combine all of the ingredients and blend until smooth. Add a tablespoon of water if needed to thin.
Warm the tortillas in a skillet or the microwave then place the tofu inside. Top with cabbage and avocado cream and serve immediately.
¾ cup chopped red onion
½ Tbsp chopped ginger
1 14 oz can of refried beans
¼ cup chickpea flour
1 tsp salt
2 Tbsp chana masala (recipe follows)
2 Tbsp grapeseed oil
a few slices of avocado, for garnish
fresh garden sprouts, for garnish
a few slices of tomato, for garnish
1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt, and chana masala and mix well with hands.
2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.
3. Serve on whole-wheat buns with sliced avocado, sprouts, and tomatoes.
1. Place spices in a jar with a lid and shake well.
⅓ cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
1 large carrot, shredded on the large holes of a box grater
2 Tbsp tomato paste
¼ tsp crushed red pepper flakes
2 28-oz cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped
1 large sprig thyme
cooking mix with
1 10-oz box frozen chopped spinach, thawed
1 lb(s) ricotta cheese
¾ cup grated Parmesan
1 large egg
¼ tsp freshly grated nutmeg
12 no-boil lasagna noodles
1 lb(s) shredded low-moisture whole-milk mozzarella (4 cups)
1. Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme, and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you’ll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn’t scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
How to cook all together
1. Preheat the oven to 350ºF. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
2. Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won’t touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smash into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
3. Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
4. Bake until the noodles are soft and the cheese has melted about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (10-ounce) can Old El Paso™ mild enchilada sauce
- 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
- 1/2 cup vegetable broth, or more, as needed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup canned black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, cubed
- 2 cups uncooked orzo pasta
- 2 tablespoons chopped fresh cilantro leaves
- Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
- Serve immediately, garnished with cilantro, if you choose to do so.
Enjoy your meal.
Thank you for reading
Tell us- how you cook your favorite recipes.