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http://www.ted.com Terry Moore found out he'd been tying his shoes the wrong way his whole life. In the spirit of TED, he takes the stage to share a better way. (Historical note: This was the very first 3-minute audience talk given from the TED stage, in 2005.)

TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world's leading thinkers and doers give the talk of their lives in 18 minutes. Featured speakers have included Al Gore on climate change, Philippe Starck on design, Jill Bolte Taylor on observing her own stroke, Nicholas Negroponte on One Laptop per Child, Jane Goodall on chimpanzees, Bill Gates on malaria and mosquitoes, Pattie Maes on the "Sixth Sense" wearable tech, and "Lost" producer JJ Abrams on the allure of mystery. TED stands for Technology, Entertainment, Design, and TEDTalks cover these topics as well as science, business, development and the arts. Closed captions and translated subtitles in a variety of languages are now available on TED.com, at http://www.ted.com/translate.

► How to make scones, with the wonderful Loepsie! Subscribe to her for awesome hair & makeup tutorials, vlogs & so much more: https://www.youtube.com/user/Loepsie

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Music used with permission by Amarante! You can find their new album (which I sang on) right here: http://www.amarantemusic.com/pre-orde...

The recipe we loosely followed (ya always gotta play when baking haha!):

Ingredients

2 cups self-raising flour
2 teaspoons superfine sugar
1 oz chopped salted butter
1 cup milk (you can use a milk alternative if you're lactose intolerant, or lactose free milk)
1 pinch of salt
(WE ADDED: pinch of cinnamon, small handful of raisins, and 1 egg - some for glazing the scones and giving them an egg wash before we put them into the oven)

We topped them with jam and cream (whipped), the classic combo!

Directions (from Nigella Lawson's website, which we ATTEMPTED to follow hahaha):

Sift flour, salt and sugar into medium bowl; rub in butter with fingertips.
Make a well in centre of ingredients, add almost all the milk at once. Using a knife, 'Cut' the milk through the flour mixture to mix to a soft, sticky dough.
Add remaining milk only if needed for correct consistency. It should be soft and sticky. Turn dough from bowl onto lightly floured surface.
Knead lightly until smooth. Press dough out gently and evenly to approximately 2cm thickness. Don't use too much flour on the board or the balance of ingredients will be upset.
Dip 5cm cutter into flour, cut as many rounds as you can from the piece of dough.
Place scones side by side, just touching, in lightly greased 20cm sandwich pan. Gently knead dough into round shape again; the scones from the second handling will not be quite as light as those from the first.
When patting the dough out, leave it a little thicker than the first time. Brush tops with extra milk. Bake in a very hot oven for about 10 to 15 minutes, or until tops are browned and scones sound hollow when tapped with fingertips.
Tips: You can use cream or soured buttermilk, watered down yoghurt, or water on it's own if you want very pale scones. Using a cake tin gives the scones a wall to stop them toppling over, and also allows them to brown evenly on top.
Don't squash the scones into the pan, they should be just touching. They do expand as well as rise and overcrowding will make it difficult to cook the scones in the middle.
You must cook the scones at a very high temperature - the hottest part of your oven will give the best results.
To test the scones are done, tap the centre scones firmly with fingertips, they should sound hollow and look evenly browned. Turn the scones onto a wire rack. If you want scones to be soft, wrap them immediately in a clean tea-towel, if you want them crisp, leave them on the rack to cool, uncovered.

I was out fun fishing by myself & had a pretty good day.