Problem: Article: Before you begin painting, make sure to put on your respirator mask, safety glasses, and disposable gloves. The safety goggles will help to protect you in case any of the paint blows back towards your face, and because spray paint is toxic, disposable gloves and a ventilator mask are necessary. Put these on before you do any painting.  Respirators cost around $20 to $30, but this is much cheaper than a visit to the doctor for respiratory problems.  Take a break if you feel even the slightest bit dizzy, queasy, or have difficulty breathing. Remember, your health and safety is always more important than your project.
Summary: Put on your protective gear.

INPUT ARTICLE: Article: Mint plants have a fast-growing root system, which is why it's best to plant your mint in a pot. If you plant mint in your garden without a container, it will quickly spread to take over the entire garden.  If you want to plant your mint outside, dig a hole at least 5 inches deep, and place a container (such as a pot or a mesh bag) into the hole. Then, plant your mint inside of the container and pack dirt on top of it. The container will keep the roots from spreading to the entire garden. If you want to plant your mint indoors, purchase a pot to plant your mint in. Place the pot near a window where it will get sunlight throughout the day. Don't place the plant near a heat source. If you're leaving your mint outdoors, when you plant your mint is important. Make sure to plant your mint in the spring if you live in a climate that experiences winter. If you live in a frost free climate, mint will thrive in mid-fall. Make sure to water your mint often, as mint thrives in damp soil. Mint can grow in a variety of soils, but doesn't do well in dry environments. If you live in a dry environment, keep an eye on the plant and water it more frequently. Water your mint plant at least once per day. For the most part, mint should grow well enough on its own. However, you should occasionally supply a light amount of fertilizer to the soil surrounding your mint. This will encourage healthy growth. This can be especially helpful if you harvest your mint a lot.  Do not fertilize your mint often. Harvesting it every 3 to 4 weeks should be enough. Choose a fertilizer that's low in salt, as salt can cause the tips of mint leaves to turn brown. When you plant your mint, plant it so that it is about 1/4 inch below the surface. You should only plant one seedling if you're using a pot. If you're planting your mint in your garden, plant each seedling about 2 feet apart. Be sure to plant each seedling it it's own container.  Make sure to plant mint where it can receive sunlight. When planting mint in pots, make sure you can move the pots near direct sunlight. Do not choose pots that are too big to fit on a porch or patio. While it's best to grow mint outdoors, you can plant it inside. If you choose to do so, pick an area where your mint will be consistently exposed to morning light. You should also keep it away from anything like a heater or furnace, as this can dry mint out. Make sure the pot you use to plant mint is free from cracks. Mint roots grow fast, and they will spread through the crack of a damaged pot.

SUMMARY: Plant your mint in a pot. Choose the right time to plant mint. Water your mint plant often. Fertilize your mint on occasion. Plant your mint properly.

In one sentence, describe what the following article is about: The cream and the butter should be measured out, sitting next to the pan and ready to be added. Making caramel sauce is a fast process; if you are wasting time looking for ingredients when your sugar is burning, you're not going to end up with caramel sauce you'll want to eat. On medium-low heat, add the butter and sugar to a heavy-bottomed, 2- or 3-quart saucepan.  Do not stir the sugar and butter as it dissolves. If you need to, swirl the mixture gently to combine the ingredients, but not much. You want the caramelization to start from the bottom and let it work its way up. Leave the sugar and butter mixture on medium-low for 5 to 8 minutes. Keep an eye on the caramel sauce. Swirl the mixture if necessary to prevent burning, but do not stir.  If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt your caramel sauce, add a half cup of water to the sugar at the beginning of the process. This is called a "wet" caramel sauce. (See below.) The wet caramel sauce recipe will help the sugar to cook more evenly, although it will take longer to cook—the water will need to evaporate before the sugar will begin to caramelize. After 5 to 8 minutes, the mixture should turn a light brown. You should still see small bunches of sugar crystals which have not yet crystallized. If sugar crystals start forming on the sides of the pan, use a brush to wipe them back down into the mixture. Continue cooking until the remaining crystals caramelize and bubbles start to form. The color should be deep auburn. This could take two minutes, or it could take another five.  This is the time to really guard against burning. You don't want to leave the sauce unattended at this point. If you're worried about the sauce burning, you can turn the heat down to low. It's better to take a little longer cooking than to hurry the process and burn the caramel. Keep resisting the urge to stir. Swirl if you need to, but don't stir yet! After all the sugar crystals have caramelized, take the pot off the burner, and mix in the cream a little at a time. Now is the time when you can finally use a whisk to stir.  Mix in the cream in small batches and stir vigorously. The mixture will foam up and grow in volume. As you mix in the rest of the cream, the sauce will turn a darker color. The sauce will keep on bubbling as the cream gets incorporated into the sugar and butter. Pour the caramel into a heat-resistant bowl or jar, through a strainer. Any uncaramelized crystals left will not make it into the final mixture. Except, of course, the caramel that you put on your ice cream! Store in the refrigerator for up to 2 weeks. Warm it up before serving.
Summary:
Gather your ingredients. Combine the butter and sugar. Heat the mixture. Check the color. Keep the sauce on medium-low. Remove the pan from the burner. Strain the mixture. Let the sauce sit to cool to room temperature.