In one sentence, describe what the following article is about: Lye can cause burns. Wear chemical-resistant gloves and safety glasses whenever you're working with lye, and don't use an olive vat made of plastic or anything made out of metal (even lids, since the lye dissolves metal).  Do not use the lye curing method if children might come anywhere near the olives or the solution. Complete the process in a well-ventilated room. Open the windows and turn on a fan to increase the airflow. This method works best for large olives, such as Seville olives. It may be used for either green or ripe olives. Pick out the damaged or bruised olives and sort the olives by size, if desired. Again, do not use a metal container; a large glass or ceramic. container is best. Pour one gallon of water into a lye-resistant container. To the water, add 2 ounces of lye. The solution will immediately heat up. Cool it to 65 to 70 °F (18 to 21 °C) before you add it to the olives.  Always add lye to water; never add water to lye. It will cause an explosive reaction. Use exact measurements. Using too much lye will be detrimental to the olives; too little and they won't cure properly. Cover the olives completely with the lye solution. Use a plate to weigh the olives down so they don't get exposed to air, which would cause them to darken in color. Cover the container with cheesecloth. For the first eight hours, just stir the mixture and recover it when you're finished. After eight hours, start checking the olives to see whether the lye has penetrated to the pits. While wearing chemical-resistant gloves, pick a few of the largest olives. If they are easy to cut to the pit, with soft, yellowish green flesh all the way through, the olives are ready. If the flesh is still pale at the center, submerge them and try again in a few hours. Make sure you never handle the olives with your bare hands. If you don't have chemical-resistant gloves, use a spoon to remove the olives and run them under cold water for several minutes before checking lye penetration. If the olives are very green, the lye may not penetrate to the pits after 12 hours. If this is the case, drain the olives and cover them with a fresh lye solution. After another 12 hours, do the same if the lye still hasn't penetrated to the pits. Change the water at least two times a day. This process washes the olives and gives the lye time to seep back out. Each time you change the water, it will look lighter color. If it's sweet and fatty, with no bitterness or soapy flavor, proceed to the next step. If it still tastes of lye, continue the soaking and rinsing process until the olives taste mild and the water rinses clear. Place the olives in a glass storage container. Mix 6 tablespoons pickling salt in a gallon of water and pour it over the olives to cover them. Let the olives cure for a week, at which point they're ready to eat. Store the olives in the refrigerator in their brine for up to a few weeks.
Summary: Take precautions when working with lye. Clean the olives. Place the olives in a lye-resistant container. Make a lye solution. Pour the lye over the olives. Stir the mixture every two hours until the lye reaches the pits. Switch out the lye solution if necessary. Soak the olives in water for two days. Taste test an olive on the fourth day. Cure the olives in a light brine.

In one sentence, describe what the following article is about: Place 1 to 2 tablespoons (14.3 to 28.6 grams) of fat like butter or oil into an open frying pan and set the stove to medium to high heat. Let it heat up until the butter has fully melted or the oil starts to move freely around the pan. Use a heavy pan (like cast iron) to ensure even cooking. Store the container toward the back of the freezer so they aren’t exposed to temperature changes when opening and closing the door. If you want to use your frozen mushrooms at or after the 9-month mark, let them thaw first. If you see a gooey film or squishy, slimy texture, they’ve gone bad.
Summary: Heat a large frying pan on medium to high heat with a fat source. Store the mushrooms in the freezer for up to 9 months.

In one sentence, describe what the following article is about: According to custom, escort cards are tucked into miniature envelopes to be opened by the guests as they enter the reception area. If you decide to use envelopes, you’ll write the guest’s name on the face of the envelope and record their table number on the inside of the card itself. Envelopes are not only more formal, they also add an element of fun and surprise to the proceedings, since guests will have to open their cards to find out what table they’ve been assigned to. These days, many married couples prefer to keep things simple by using single-piece folding cards in lieu of stuffing each card into its own envelope. When using tent-style cards, display the guest’s name on the outside of the card above their assigned table number, or list the table number separately on the card’s interior. The major benefit of tent-style cards is that your guests will be able to pick them out and read them much faster, preventing a traffic jam at the entrance to the reception area. However, it also involves less work for you. To make it easier for your guests to pick out their cards, organize them from A-Z by last name on a large table in your reception area. Arrange them in neat rows, with the front of each card plainly visible. That way, they can simply scan each row until they find their card and be on their way.  Someone with the last name “Adams,” for instance, should be able to spot their card closer to the front of the table than a couple by the name of “Watanabe.” If you have more than 1 married couple with the same last name, include the husband’s first name so it’s clear who you’re referring to (“Mr. and Mrs. David Johnson,” as distinct from “Mr. and Mrs. Steven Johnson”). If you intend to designate both the table and individual seat of each guest at your wedding reception, you’ll need to create table and place cards as well. Double-check that the names and numbers on your escort cards correspond with those on the place and table cards to avoid confusing or misplacing your guests.  Table cards are large placards used to identify each table in the reception area. They’re typically numbered, but you could also assign your guests to tables named after your favorite flowers, songs, authors, or world wonders—get creative! Place cards display the names of the guests at a particular table so that everyone knows who everyone else is. It will be necessary to print a separate place card with a unique seat number for each guest, rather than grouping them together the way you did on the escort cards.
Summary:
Seal your escort cards in envelopes. Go with tent-style cards for quick and easy seating. Set out your escort cards in rows alphabetically. Use matching table and place cards for assigned seating.