Article: Place all of the dry ingredients into a large mixing bowl. Whisk them together for about 30 seconds. You'll need:  2 cups (150 g) unbleached flour 4 teaspoons baking powder 1/2 teaspoon fine sea salt 2 tablespoons sugar Use your fingers to rub in 1/2 tablespoon of cold butter until the mixture looks like breadcrumbs. Pour in 1/2 cup (120 ml) of whole milk and 1/4 cup (60 ml) of water. Use your hands to stir the mixture into a shaggy dough. Sprinkle a little flour on a work surface and dump the dough onto it. Use your hands to knead the dough for about five minutes. The dough will be really sticky when you start, but it should become soft and elastic once you've finished kneading. Avoid adding too much flour or the johnnycake will become tough. Put the dough into a bowl and cover the bowl with plastic wrap. This will keep a tough skin from forming on the dough. Let the dough rest in the bowl for one hour. Get a sheet pan out and dust it with flour. Remove the plastic wrap from the bowl of dough and scoop out enough dough to make a ball. The ball should be 2 to 3-inches (5 to 7.5-cm) in size. Roll it between the palms of your hand to round out the shape and set it on your prepared baking pan. Continue to portion out the rest of the dough into balls. You won't be baking the johnnycake on the sheet. The floured sheet is just where you'll keep the balls of dough until you're ready to shape and fry them. Get a deep frying pan or skillet out and place it on your stove. Pour canola or vegetable oil into the pan, so the oil comes about 1 to 2-inches (2.5 to 5-cm) up the side of the pan. Turn the heat up to medium. You'll know the oil is hot enough to fry the johnnycakes by carefully dripping a drop of water into it. When the oil is hot, the water will pop as it hits it. Take a ball of johnnycake dough and gently stretch it into a circle. It should be about 1/4 to 1/2-inch (6 to 12 mm) thick. You should use your hands to stretch the dough, but avoid simply pressing down to flatten the dough. Stretch the remaining balls of dough. Stretching the dough will develop the gluten in the johnnycake, which will make it light and puffy. Place two or three of the johnnycakes into the hot oil and fry them until they're golden on the bottom. Check them after a minute and then flip them over, so they become golden brown on the other side. Use a slotted spoon to scoop out the fried johnny cakes and set them on a paper towel. You'll need to fry the rest of the johnnycakes in batches, but remember to let the oil heat back up in between batches.
Question: What is a summary of what this article is about?
Whisk the dry ingredients. Rub in the butter and add the liquid ingredients. Knead the dough. Rest the dough. Portion the dough into balls. Heat the oil for frying. Stretch the dough balls. Place a few johnnycakes in the hot oil.
Article: Chili peppers originated in Mexico, so most of them thrive in warm climates. To ensure your chilis survive indoors, you'll have to maintain a daytime temperature of about 80 F (27 C), and a nighttime temperature of about 70 F (21 C). Instead of keeping your entire house at this temperature, you can keep the plant warm by:  Keeping it in a greenhouse Installing an artificial light 3 inches (7.6 cm) above the plant Placing the plant on a heating mat Once the chilis are established and have been transplanted the first time, you can move them to a bright window that gets lots of direct sunlight. Not only does the plant need several hours of sunlight each day, but the heat from the light will also help to keep the plant warm. Water the chili plant so the soil is moist. Allow the soil to dry out slightly between waterings. Chilis like damp soil, but overwatering can lead to rot and fungal growth, and it can also affect the heat level of the peppers, making them less hot than they would be. Your chili peppers will benefit from regular fertilizer. Every two weeks, combine a balanced fertilizer with some water and feed the plant. A balanced fertilizer is one that contains equal amounts of nitrogen, phosphorus, and potassium such as 10-10-10 or 2-2-2. A fish and kelp emulsion or concentrated liquid fertilizer is a good option. In winter, the plant may enter a dormant phase and stop growing, flowering, and fruiting. Cut back to monthly feedings if this happens, and resume twice monthly feedings when the plant goes back into an active growing phase. When the chili plant becomes too tall and starts to fall over, it’s time to transplant. Fill a pot that’s one or two sizes larger with a few inches (several centimeters) of potting mix. Gently remove the plant from the smaller pot and transfer it to the larger one. Hold the plant steady as you cover the root ball and most of the stem with fresh soil. For smaller chili varieties, your plant will eventually end up in a 10- to 12-inch (25- to 30-cm) pot. A larger chili plant may need an 18-inch (46-cm) pot. Your chili plant will mature and bear fruit within about three months of the first transplant. The size of the fruit will depend on the variety, and your chilis could be anywhere from an inch (2.5 cm) to 8 inches (20 cm) in length. Harvest ripe chilis by cutting the stem just above the fruit with a knife or scissors. To protect your hands from the hot oils in the chilis, wear gloves when you harvest and cook with the peppers.
Question: What is a summary of what this article is about?
Keep the plant warm. Place your chilis in a bright and sunny window. Keep the soil moist as it dries out. Feed the plants every couple of weeks. Transplant the chili plant as it outgrows its pot. Harvest chilis when the peppers become shiny and bright.