You can use concentrated Miracle Gro plant fertilizer to oxidize your copper quickly. Mix approximately one part Miracle Gro with three parts water for a bluer patina, or with red wine vinegar for a greener one. Apply with a spray bottle or rag, doing so unevenly if you want to create a more natural, aged appearance. It should develop a patina within 30 minutes, and reach a more permanent state within 24 hours. White vinegar can produce a green or blue patina on copper, but requires another material to hold the moisture close to the metal. Let the copper soak in a mixture of white vinegar and salt, or bury it in sawdust or even crushed potato chips, then soak the mixture with vinegar. Place in a sealed container for 2–8 hours, checking on the color regularly, then remove and air dry. Use a soft brush to gently remove solid materials. Fill a container 1/2 inch (1.25cm) deep with pure non-detergent ammonia, outdoors or in a well ventilated area. Spray the copper with saltwater, and place it above the level of the ammonia, on top of a wooden block. Cover the container and check back every hour or two until the copper is dark brown with blue hints. Remove from the bucket and air dry until a bright, blue color develops.   Warning: always wear gloves and safety glasses when handling ammonia. Do not use the container that held ammonia to hold food or water. The more salt you use, the more noticeable the color will be.
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One-sentence summary -- Make your copper green and blue with Miracle Gro. Bury copper in white vinegar. Create a bright blue color using ammonia vapors and salt.

Q: It's a yellow app that contains a ghost icon. Doing so opens the Memories page. Select the saved Snap or Story you want to delete. It's at the bottom of the screen below a caret (^). It's in the lower-left corner. The selected Snap or Story has been deleted from Memories.
A: Open Snapchat. Swipe up on the camera screen. Tap a Snap or Story. Tap Edit & Send. Tap the trash can icon. Tap Delete.

Article: In order to dissolve the Dead Sea salt, you want to work with warm water. You can purchase distilled water, or you can boil regular water. Pour your water into a pan, and bring the water to a boil. After reaching a boil, you can turn the heat off. Pour the water into a measuring cup, measuring out one cup (237 mL) for this recipe. Measure out one tablespoon, or about 15 mL, of your salt. Add it to the warm water. Using a spoon, stir the water thoroughly until all of your salt has dissolved. If you like, you can also add a few drops of an essential oil, like lavender, to add a nice scent to your mist. You can purchase empty spray bottles at pharmacies and beauty supply stores. If you’d rather not purchase one, you can save an empty spray bottle and clean it extremely thoroughly instead. Pour your salt water into the spray bottle, closing the lid tightly. The benefits of Dead Sea salt are typically found in bath soaks or body scrubs, but creating a mist will allow you to receive benefits throughout the day. Spraying it onto your face in a light mist can hydrate and nourish your skin. Not only can it help dry skin, it can also help to heal acne. Throw it in your bag, and use this mist as a little skin pick-me-up throughout your day.
Question: What is a summary of what this article is about?
Boil some water. Add your Dead Sea salt to the warm water. Transfer your salt water to a spray bottle. Spray your face with the mist.

Article: This will keep your meat warm as you're working through multiple batches of browning. It also allows you to quickly crisp the prosciutto later on. If the butcher hasn't already cut them thin for you, use a meat pounder or rolling pin to flatten the meat. It needs to be thin in order to cook quickly and crisply. To prevent messes and splatter, cover your meat in plastic wrap before flattening it. Once it's completely melted and starting to froth, move on. You do not want to cook six pieces of chicken in the same pan, so save the rest for your second batch. It shoudln't take long, especially since your meat is so thin. Flip the cutlets once so that both sides are equally cooked. This will keep the meat hot as you finish the second batch. Remember, it only needs about 2 minutes on each side to get browned. When the chicken is all done, leave the stove on -- you'll need it for the sauce. Remove the other half of chicken from the oven and place 1-3 sage leaves over the meat. Cover with prosciutto as well. While waiting for the oven to heat you can get started on your pan sauce. Once the cold wine hits the pan it will loosen any burned or browned bits. Stir them into the sauce and let everything simmer. The oven should still be heating up. Keep your eye on it -- broiling shouldn't take too long. Don't worry yet if the oven isn't quite up to temperature. The point here is to brown the prosciutto, not cook the chicken or veal, so it doesn't have to be broil temperature just yet. Once the butter is melted, simply let the sauce keep cooking until it is ready to serve. You should have about one-third of the liquid you started with when you added the wine. This is mostly up to you. Note that broiling is very, very quick, so keep your eyes peeled. Meanwhile, the sauce should still be simmering, the liquid slowly reducing. If it is almost dry, add a little more wine to the pan. Once the broiler is off, pour some sauce over the meat and serve hot. You can garnish with fresh parsley or Parmesan, if desired. Lemon wedges are also common.
Question: What is a summary of what this article is about?
Preheat your oven to 250F/120C. Flatten your chicken or veal cutlets to roughly 1/4" (.6cm) thickness. Heat half the butter in a sauce-pan on medium heat. Cook about half the meat for two minutes on each side, until browned. Transfer the cooked chicken to a baking sheet and place in the hot oven. Add more butter and cook the remaining meat. Place the cooked meat on a baking sheet and top each piece with prosciutto and fresh sage. Turn the oven up to broil. Add one cup (240ml) of white wine to the pan you cooked the meat with and scrape up any bits on the bottom. Pour any juice from the backing sheet into the sauce, then put the chicken in the oven. Lower the heat of the sauce to a simmer and add 1 tablespoon butter. Broil your saltimbocca for 1-3 minutes, until prosciutto is crispy. Remove the meat and garnish with sauce, serving immediately.