 stay with us and any post programme travelling you may do).
6. The ability to get yourself to India (we can meet you at either Chennai or Bangalore airport) plus the necessary travel vaccinations (see your home doctor specific guidance).
8. To be 18 years old or over when you arrive at the project.
Whatever your concerns, don’t worry; it is our job to ensure that all these questions (and more) are answered, and that you feel informed and secure before you leave your home.
Recognising that volunteers are working in very poor areas, we don’t promise you palatial accommodation or first class food, (although, ultimately living costs are up to you). However, we will advise you every step of the way to find what is best for your needs/budget.
· Meeting on arrival (Chennai or Bangalore airports only).
· Full induction programme before you begin.
· Full orientation and guidance in the place you are living and working.
· Job Training and regular feedback sessions.
· Advice and support to help place you in the right accommodation.
· Advise on the best places to eat and visit – there is no shortage of either great food and eating places, or places to see in your free time. There are also many internet cafes in most towns across the country.
· Full help and support if you need any medical attention – you can contact our staff 24 hours a day/ 7 days a week in case of emergency (all phone numbers/ physical addresses will be provided). Further, if you need to attend hospital, then one of our staff will be there with you constantly.
I hope this gives you a general outline of how we work and operate. Please feel free to ask any questions you wish.
As the original poster comment it isn't being maintained.
Following the singleton on that page to the page from which mmorph can be downloaded it seems that yes the sources and (separately) documentation are there. However, there appear to have been no changes made to it since the mid-1990s. Also I noted that the team whose web site is hosted the tar of the source files do not include it amongst their ``completed'' software projects.
As the source code is languishing and would appear to be open source then a fork could be attempted.<filename>packages/matman-cli/libs/internal/console/help.js
'use strict';
const meow = require('meow');

module.exports = function (args) {
    let arr = [];

    // 如果不是 -h 或者 --help 命令过来的，则需要提示命令不存在
    if (!args.h &&!args.help) {
        arr.push('    WARNING: Command is NOT exist!');
        arr.push('\n');
    }

    arr.push('    Usage: matman [options] [command]');
    arr.push('\n');
    arr.push('    Commands:');
    arr.push('        build                     Build the code.');
    arr.push('        init                      init a project or tester.');
    arr.push('\n');
    arr.push('    Options:');
    arr.push('        --version, -[v]           Print version and exit successfully.');
    arr.push('        --help, -[h]              Print this help and exit successfully.');
    arr.push('\n');
    arr.push('    Report bugs to https://github.com/matmanjs/matman/issues.');

    // https://www.npmjs.com/package/meow
    return meow({
        description: false,
        help: arr.join('\n')
    }).showHelp(0);
};
 These are great for an appetizer, snack, or main course. Pair them with your favorite dipping sauce, like cajun ranch or garlic aioli to maximize the cajun flavor!
Making crispy chicken wings at home is easier than you think! With the right preparation and an oven, you can skip the deep fryer and easily make these crunchy spicy wings in your own kitchen.
These are the best wings with the perfect spice level.
Baking chicken wings rather than deep frying them is a little bit healthier.
My secret ingredient helps these to be extra crispy wings.
Using a dry rub on these Cajun wings helps keep their crispness since they aren't covered in sauce.
The crispy blackened skin on these wings is the best part!
You only need a few simple ingredients for these blackened cajun chicken wings.
Chicken wings - You can buy chicken wings that are already broken down, or buy whole wings and break them down into wingettes and drumettes yourself. Discard the wing tips, or save to make chicken stock with!
Neutral oil - I prefer to use a neutral oil for baking chicken wings, like vegetable or grapeseed oil. These oils also have a higher smoking point which is better since these wings will be baked at a higher oven temperature. I don’t recommend olive oil for oven baked wings since it can get smoky.
Blackening seasoning - Blackening seasoning is a type of Cajun spice mix, especially used for “blackening” foods. I have a whole post dedicated to everything about blackening seasoning here. I also included the full recipe in this recipe card down below. You will need paprika, salt, onion powder, garlic powder, dried oregano, ground type, cayenne pepper, black pepper, dried basil, and sugar to make your own blackening seasoning.

Baking powder - The secret ingredient to make extra crispy chicken wings in the oven! Be sure to buy the aluminum free kind of baking powder.
You’re going to need a dipping sauce for these wings! Try Homemade Cajun Ranch or Spicy Cajun Garlic Aioli.
First prepare your chicken wings and mix the seasonings.
PRO TIP: Pat down the chicken wings with paper towels to dry them. This helps the oil and seasonings to stick better, and helps to get them extra crispy.
Coat wings in oil, then toss in the dry rub mix.
Massage oil into wings, then toss in dry rub.
Don’t forget to give your wire baking rack a generous coating of cooking spray so the wings are easier to flip.
Bake for 20 minutes at 400°F, turn up the heat to 450°F and flip the wings over. Cook for another 15-20 minutes until golden brown, crispy, and cooked throughout.
Give wings space so they can crisp up.
PRO TIP: If wings aren’t quite crispy enough, broil wings for 1-2 minutes until desired crispiness. Be sure to keep a close eye on any food under the broiler, as it can burn easily.
Serve these crispy wings hot with your favorite dipping sauces. I highly recommend Spicy Cajun Garlic Aioli and Homemade Cajun Ranch! You can also toss in hot sauce or buffalo sauce for extra spicy wings.
Oven gets smokey - Use an oil with a higher smoking point like grapeseed oil, vegetable oil, or avocado oil. Smoking can also come from the burnt drippings at the bottom of the baking sheet. Use 2 layers of foil so you can remove the top layer when drippings get too smokey.
Wings aren’t crispy enough - Baking wings tossed in baking powder helps them to get crispy. You can also put them under the broiler for 1-2 minutes to get them extra crispy. Make sure to dry wings with paper towels before adding seasonings.
I don’t recommend freezing these wings once they have been cooked.
The best way to reheat chicken wings is back in the oven or toaster oven. Preheat the oven to 350°F, and bake wings until heated throughout.
Can I use olive oil for oven baked wings?
I don’t recommend using olive oil for baking chicken wings. Olive oil has a lower smoking point compared to vegetable, avocado, or grapeseed oil. This means when cooking at high temperatures, olive oil can get smokey. To prevent your oven from smoking, use an oil with a higher smoking point.
Can I make these boneless wings?
Yes! To make boneless blackened chicken wings. Use chicken breasts instead of chicken wings. Cut the chicken breast into 1x2 inch pieces. Prepare in the same way you would chicken wings (pat dry, coat in oil, then toss in seasonings). Bake at 400°F for 10-15 minutes until chicken is cooked through and reaches an internal temperature of 165°. Put the wings under the broiler for 1-2 minutes to make the outside more crispy.
How many pounds of chicken wings per serving?
One pound of chicken wings is 1 full dinner serving or 2 smaller appetizer servings.
To cook these chicken wings in the air fryer, bake at 400°F for 15-20 minutes, flipping once in the middle of cooking.
PREP: Preheat the oven to 400°F and position oven rack to the middle position. Cover a baking sheet with foil or parchment, then with a fitted wire baking rack. Spray generously with cooking spray. Combine the seasonings for the blackening seasoning together. Then, mix 2 tablespoons of the blackening seasoning with 1 tablespoon of baking powder to make the dry rub in a small bowl. Break down