Article: If you have cannabis that you want to use in cooking, decarboxylation is a vital part of the process. Start by breaking up the cannabis into small pieces. Then put the cannabis onto a baking tray, and spread it across the tray as you would whatever you were cooking. To decarboxylate cannabis, you need to heat it to around 240 degrees Fahrenheit. This is the temperature at which decarboxylation occurs. Heat your oven to this temperature, before placing your baking tray of cannabis into it. When the oven is up to temperature, place your tray of cannabis in there. To achieve the maximum amount of decarboxylation, you need to heat it until the bubbling dissipates. There is no fixed amount of time you should leave it in there for, but around an hour is generally considered to produce the best results.  Keep an eye on it, and give it a quick stir every ten minutes or so. Cannabis with a higher moisture content may take longer than an hour, but you should never raise the temperature above 240 degrees Fahrenheit. After around an hour, you should remove the cannabis from the oven and allow it cool. You will notice that the colour will have changed, and become a medium brown. You will also notice it has dried and it should have quite a crumbly texture.  Once it has cooled you can grind it in a food processor so that is in made into a small enough powder to use easily in cooking. Store it in an airtight container like your other herbs and use as appropriate.
Question: What is a summary of what this article is about?
Prepare the cannabis. Heat the oven. Put the cannabis in the oven. Allow it to cool.
Article: Pour the broth into a deep pot or saucepan and place it on the cooktop over high heat until it just begins to boil. Then, reduce the heat to take it down to a simmer. You can finish preparing your mustard greens while your broth comes to a boil.  Incorporate ½ a cup (75 g) of sautéd onion or cubed pork belly into your simmering broth to add even more flavor. For more traditional Southern-style greens, you can also make your own stock by simmering a whole ham hock in 10–12 cups (2.4–2.8 L) water for 2-5 hours. Grab 1-2 large bunches of raw greens and hold them under the faucet to wash away as much dirt or debris as possible. Mustard greens grow in the ground, so it’s important to make sure they’ve been cleaned properly before cooking and eating them. After rinsing your greens, give them a shake or pat them dry with a paper towel to absorb any remaining moisture.  If you’re cooking a lot of greens at once, it may be easier to swish them through a sink full of water to clean them all at once.  A couple big bunches of mustard greens will serve 2-4 people, depending on how hungry you are. Lay your freshly-rinsed greens flat on a cutting board and use a sharp knife to slice the light green stems off the bottom of the bunch. You can also simply tear them away by hand. The stems tend to be tough, which means they’re not good for eating.  Avoid taking off too much of the dark, usable part of the greens. After removing the stems, you’ll be left with a bundle of loose leaves roughly the same size as romaine lettuce or bok choi. You may need to push the greens down to the bottom of the pot with a wooden spoon to make sure there’s enough room for them. If they look like they’re going to overflow, put them in one handful at a time as they continue to cook down. Drop the greens into the pot quickly so you don’t burn yourself accidentally. Tender young leaves should only take about 45 minutes to cook down completely. Allow up to 1 full hour for tougher, more mature greens to soften up.  Stir the greens occasionally to keep them from clumping together. You’ll likely notice your greens cooking down quite a bit as they simmer. This is normal. Because of their tendency to shrink up, it may be a good idea to use slightly more raw greens than you think you can eat. Turn off the cooktop and pour out the remaining broth slowly. Transfer the cooked greens directly to a serving dish. For more traditional Southern-style greens, you can also leave them to stew in a few inches of the flavorful liquid they were cooked in, which is sometimes known as "pot liquor."  The pot will be extremely hot after sitting on the stove for so long. Be sure to use potholders to protect yourself from burns. Place your leftover greens in an airtight plastic bag or lidded container and stick them in the refrigerator. They should stay good for 4-5 days.
Question: What is a summary of what this article is about?
Bring 4 cups (950 mL) of chicken or vegetable broth to a low boil. Rinse your mustard greens under a stream of cool water. Cut the stems off the greens. Add the greens to your simmering broth. Simmer the mustard greens for 45-60 minutes. Drain the liquid from the greens and serve them hot.
Article: Some online retailers allow you to keep your credit card information and address on file so that check-out is easy and streamlined. Don’t keep this information on file and make yourself manually enter it in. Getting up and punching in the numbers to your credit card may give you enough time to realize you don’t actually want or need the item.  Opt out of keeping your information on file. Some retailers keep this information on file if you sign up as a member, so use the “guest” option instead. Disable the “Autofill” option in your browser so that your address or other personal information does not automatically pop up. Just like you can put items on hold in a store, use your wish list the same way. Keep the items you like but are not ready to buy on a wish list. Unlike retail stores, online retailers often have more stock, so the fear of the item being gone is less likely. Go back onto your wish list later and clean out the items you no longer want. If something still catches your eye, decide whether it’s a worthwhile buy. If the website allows for one-click buying, disable this feature. Put all of your items into the cart before purchasing them. That way, you will see what the total amount is altogether and decide whether it’s in your budget. You might get to check-out and realize you’re spending much more than you want to, then remove some items from your cart. If a website is making the checkout process faster, beware that this can increase your impulse buys.
Question: What is a summary of what this article is about?
Don’t keep your credit card information on file. Hold items on a wish list. Disable one-click buying.