Gather parsley before the first flowers start to open, and gather it in the morning after the dew has dried. It will have maximum flavor at this time of day; the heat of the afternoon will diminish the parsley's flavor. Alternately, purchase fresh parsley at a grocery store. Choose bright green bunches of parsley that look nice and smell fresh. Don't pick parsley that is shriveled, brown, moldy, or is dried out. Carefully cut the parsley with stems still attached, and be careful to not bruise the leaves. Use cold water to rinse, and then shake the parsley gently to remove excess water from the leaves. This will remove any residual dirt, as well as any bugs that crawled into your parsley. Blanching is a method that scalds herbs, vegetables or fruit so that their color and flavor will last when they are preserved. To blanch the parsley, use tongs to dip sprigs of parsley into a pot of boiling water briefly and swirl them around. Pull out the parsley when the color brightens. The blanching step can be skipped, but the parsley will likely have less flavor and may have a gray-green color. This will stop the parsley from cooking after being in contact with boiling water.  Be careful not to overflow the ice cube tray with water. Alternatively, put the chopped parsley in small freezer bags.  Use within 4-6 months.
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One-sentence summary -- Harvest fresh parsley from your garden. Rinse the parsley. Blanch the parsley in boiling water. Cool the parsley by either running it under cold water or letting it cool in the air. Remove stems and finely chop parsley with a knife. Pack chopped parsley into an ice cube tray and add a little water into each ice cube compartment. Freeze the parsley ice cubes for about 24 hours or until they are solidly frozen. Store the parsley ice cubes in a freezer bag or airtight freezer-safe container.

Q: A carpenter is someone who works with, builds, and fixes items and structures made out of wood. More than that, he or she is passionate about things built from wood. Carpenters are skilled with their hands and tend to work on and fix wooden structures like stairways and door frames, install things like cabinets and drywall, and work on building and repairing furniture. . This is a job that requires heavy lifting. You can expect to be on your feet most of the day doing active physical labor. You need a good sense of balance. Aside from being able to lift heavy things, you also need to have great hand-eye coordination. Carpenters use tools that require a good eye to avoid getting injured or damaging the wood. Carpenters need to be able to solve mathematical problems with ease. They also need good oral communication and language skills, and a good understanding of physical science can be helpful as well. A successful carpenter can see the big picture and not just the immediate assigned task. Other key carpenter characteristics include:  Being detail-oriented. One of the most important parts of carpentry is being able to measure and cut pieces of wood to exact measurements: an entire building could be affected by an ill-measured stairway. Carpenters also need the ability to look at a wooden structure and assess any problems with it. Having problem-solving skills: Carpenters will face many problems while on the job. A board may break, or a tool may stall, and a carpenter will need to be able to recognize the problem and come up with a quick, effective solution. While there are hundreds of carpentry tools, there are certain tools that every aspiring carpenter needs to become intimately familiar with. These include:  A hammer. Hammering and pulling out nails is a big part of being a carpenter. A hammer and nails are important to any carpentry project.  A measuring tape. The ability to make precise measurements is one of the most important parts of being a great carpenter. If one measurement is off, the whole project could fail.  A saw. Carpentry wouldn’t be an art without the saw. There are many different kinds of saws. The most common is, fittingly, the universal saw. Practicing on one of these is a good place to start as an aspiring carpenter. Marking tools. This is a fancy name for pens or pencils. Once you have made your measurement, you’ll need to mark where each piece of wood needs to be sawed, nailed, and so on.   A spirit level. Levels are the key to symmetry, straight lines, and general accuracy. If you place a spirit level on a plank you hold up to the wall, it will tell you whether or not it is perfectly horizontal.
A: Realize what a carpenter is. Get physically fit Examine your educational strengths. Learn the basic tools carpenters use.

Article: Place the sausages in the oven on the middle rack. Cook them for about 20 minutes if they are of average size. After 10 minutes, slide the oven rack out and use a fork to turn the sausages. Rotate each one until the side that was facing up is now facing down. Twenty minutes may not be enough to cook sausages that are particularly large or thick. If you're cooking your sausages for 40 minutes, then turn them after 20 minutes of baking. After 20 minutes (or 40 minutes for larger sausages), pull the pan out of the oven and set it on the stovetop. Hold the sausage still with a fork and cut into it about halfway down with a sharp knife. Cut only deep enough to see the color in the middle of the sausage. The sausage should be brown all the way through. If it’s still pink in the center, stick the pan back in the oven for 10 additional minutes. Choose another sausage and make another small cut in the middle. If the center is still pink, continue adding five-minute increments until you see that the sausages are brown in the middle. If you want to be sure the sausages are safe to eat, use a meat thermometer to check the internal temperature. Push the thermometer into the center of one of the sausages and check to see if the temperature rises to 160 °F (71 °C) or higher. If the temperature is too low, add five to ten minutes of cook time until the sausages reach 160 °F (71 °C).
Question: What is a summary of what this article is about?
Cook the sausages in the oven for 20 minutes. Turn the sausages halfway through the cooking time. Cook larger or thicker sausages for 40 minutes. Make a small cut into one sausage to test it. Add 10 minutes if the inside is still pink. Test another sausage and add more time if necessary. Use a meat thermometer if you’re concerned about meat safety.

Article: Books should be lined up vertically on a shelf, rather than stacked or set horizontally. Improper storage such as stacking can cause the binding to break down, resulting in the dissolution of the book’s structure. Books should be placed alongside similarly-sized books to prevent bowing. Placing large books alongside smaller books could, over time, encourage the top of the cover to sag outward, resulting in a curved, irregular appearance. If you have a wide array of sizes and shapes, group them according to size as much as possible, using thin metal bookends to corral each size. Spacing books loosely will allow them to lean, resulting in weak binding and warped covers. Books should fit snugly against each other, but should not be packed in tightly, as this, too, could damage the binding. Ideally, books should be spaced in such a way that they all stand upright, with enough wiggle room to allow a small finger to wedge between them.
Question: What is a summary of what this article is about?
Place books upright. Group according to size. Space books carefully.