Problem: Article: If you've not been particularly diligent about taking good care of your facial skin, now is the time to start. Get facials once per month to firm your complexion and illuminate your skin, which will create a good base for makeup. Make sure you wash your face well not only in the morning but also at night to get rid of the day's makeup. Regularly exfoliate to remove dead skin and even out your skin tone. Moisturize your face and drink plenty of water, too. Applying makeup to dry, splotchy and flaky skin won't produce your desired look, no matter how hard you try.  If you have a breakout a day or two before your wedding, do not pick at it! It's much easier to cover a blemish than a scab. Wax brows or other areas of your face at least one week before your wedding to avoid any marks. If you've never waxed before, don't start doing so days before your wedding because you can get a rash if you've never before waxed. Consider whitening your teeth, too. There are many options, from having it done at the dentist's office to doing it at home with over-the-counter products. You should start 3-4 months before the wedding. You may choose to do your own makeup, as Kate Middleton did before she wed Prince William. Or you may decide to have a friend or a makeup artist do it. If the latter, you may already have a recommendation from a friend. If not, consider asking your wedding planner if he or she can recommend one. You could also ask the coordinator of events for your wedding venue, look online or talk with the salon owner where you have your hair done or where you're planning to have your hair done if you're going that route. No matter whom you select, ask to see a portfolio. If it's heavy in everything but the look you want, find someone else. If you choose to have your makeup done by another person, schedule a time at least one month before the wedding to have a trial run. By this time, you'll be more settled in the overall planning of your wedding and have a better idea of what you want. Take your collected images, a photo of your dress, a photo or image of what your hair will look like and a photo of yourself when you think you look your best to your trial run. This will all help the person doing your makeup both create the look you want and one that will work with your other elements.  If you plan to tan before your wedding, you need to achieve that color before your makeup trial, too, or the results will not be the same. Also remember that while you might find a makeup look that you love, it might not look good with your coloring. If you're using a makeup artist, allow him or her to guide you on these matters. Always wear a white t-shirt to your trial run so you can see how your makeup will look against your dress. Take a photo with no flash before you leave. If you don't know much about makeup application, keep reading. You can also research it online; watch YouTube videos; or go to a department store, look around at the women selling products at the makeup counters and find someone wearing a makeup style you like. Ask her for a makeover, which they'll often do for free in hopes that you'll buy some of their products. You might find that you do. Practice doing your makeup in natural light, using the products you plan to use. Also wear a white t-shirt and take a photo of yourself afterward.
Summary: Don't neglect your skin. Decide who will do your makeup. Set up a trial run before the wedding. Do a trial run by yourself.

INPUT ARTICLE: Article: 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. Place a paper towel on a plate and place a single layer of parsley leaves on it. Then cover the leaves with another paper towel. Watch them constantly to ensure that they do not burn. If the parsley is not fully dry, gently toss the parsley leaves to ensure it is drying evenly. Microwave the leaves for another 30 seconds. Times may vary depending on the model of your microwave. Follow the instructions for your microwave.

SUMMARY: Harvest fresh parsley from your garden. Rinse the parsley. Cover the parsley with paper towels. Microwave the leaves for 30 seconds. Store the dried parsley in an airtight container in a cool, dry place. Finished.

In one sentence, describe what the following article is about: . Start with firm, fresh garlic, since the plant develops a harsh, bitter taste as it ages. Peel the cloves and remove any green sprouts (another source of bitterness). One easy way to peel garlic is to smash it with the side of a chef's knife, then pull off the loosened skin. ince the garlic. Chop the garlic as finely as possible with a large, sharp chef's knife. If you have a zip-locked bag, a meat mallet, and a rolling pin, skip the chopping and scroll down to the end of this section. Sea salt or other coarse-grained salt helps grind the garlic into a paste, and draws out moisture for a softer, juicier result. Scrape the garlic into a small pile. Hold the blunt edge of your knife with both hands, pointing it away from you at a low angle, close to the cutting board. Scrape the knife over the garlic repeatedly until it forms a paste. Occasionally scrape the garlic back into a pile and mince briefly to remove large pieces. If you have the right tools, there's a faster way to turn garlic into a paste:  Drop the peeled garlic and salt into a small plastic baggie. Seal the bag closed. Crush the garlic lightly with a meat mallet, without tearing the bag. Finish the job with a rolling pin. Periodically pick up the bag and squeeze the garlic to the bottom to ensure a smooth paste. Try the paste on garlic bread, toss onto pasta, or add to stir fries. If you do have leftovers, store in the coldest part of your fridge. Discard after three days even if there are no obvious signs of spoilage.
Summary:
Peel the garlic . Add a generous pinch of coarse salt. Chop the garlic into a paste. Pulverize the garlic in a plastic baggie instead. Use immediately for maximum flavor.