Summarize the following:
Using a stovetop kettle, electric teapot, or microwave, heat up 2 cups (470 ml) of water. The water does not need to be boiling hot; however, the hotter the water is, the better your concentrated “decoder ink” will work. Place 10-15 cabbage leaves in a large bowl and pour the hot water over them. Let the leaves soak for a full hour as the water cools. You should see the pigment of the cabbage bleeding into the water over time. For the best results, all of the leaves should be submerged in the water. After the water has cooled, use kitchen tongs or a colander to separate the leaves from the juice. Store your red cabbage “decoding ink” in the freezer. If you let cabbage juice sit in the fridge, it will rot and smell awful. Dip a sponge or paintbrush into the bowl of red cabbage juice and wash the liquid evenly over the paper that contains your message. As you coat the paper, your letters will appear in a greenish-blue color on the page. The letters appear this color because red cabbage juice works as a pH indicator and detects the basic baking soda. If the message had been written with lemon juice, which is an acid, the letters would have appeared pink instead of greenish-blue.

summary: Boil 2 cups (470 ml) of water. Soak red cabbage leaves in the hot water. Strain out the cabbage leaves. Dab or wash the red cabbage juice over the page. Read the message that appears in blue letters.


Summarize the following:
Dunk your brass handles in vinegar, then remove them, or just rub them down with a rag dampened with vinegar.  Sprinkle salt over the handles and wipe them down using a damp rag.  Once the salt has completely flaked off, wipe the handles down once again with another damp rag.  Dry the handles using a clean cloth. Place your brass handles in a small pot.  Fill the pot with an equal amount of water and milk.  For instance, you might combine five tablespoons of milk and five tablespoons of water.  Ensure the combined volume of milk and water completely covers your brass handles.  Heat the mixture in a small pot until it boils, then reduce heat to low. Remove your brass handles after about 10 minutes.  Wipe them off using a damp cloth, then rinse them in your sink under swiftly flowing water. Remove your brass handles from whatever they are attached to and use a spatula to cover them in plain yogurt.  Wait 24 hours or so, then rinse them under swiftly flowing water.  Wipe the last bits of yogurt off with a damp rag, then dry the handles with a clean dish cloth. Fill a small bowl or bucket that you do not use for dining with enough ammonia to cover all the brass handles you wish to clean.  Remove the brass handles from wherever they're attached and drop them in the ammonia.  Ensure they are entirely covered.  Wait 30 minutes. Remove the brass handles and scrub them with the scrubbing side of a sponge.  If grime and gunk comes off with ease, you can remove them from the ammonia. If the grime does not come off with ease when scrubbing, place the brass handles back in the ammonia. When the handles are ready to come out, squirt a dab of a soft cleaner like Bar Keepers Friend on them.  Scrub the handles with the scrubbing side of a sponge or an extra-fine steel wool.  Wipe the handles dry with a soft cloth. Always wear gloves when handling ammonia.  Do not let it contact your skin.

summary: Coat your handles with vinegar and salt. Simmer your brass handles in milk. Coat your brass handles in yogurt. Submerge your brass handles in ammonia.


Summarize the following:
Spaghetti squash are available all year. These vegetables are in their peak season from early fall through the winter.  Local farmers markets are the best option in fall and winter, where spaghetti squash will likely be available. If you get a freshly harvested squash, it can last several month in a cool, dry location.  Keep the squash between 55° to 60° Fahrenheit (13°-16° Celsius). Keep the squash out of direct sunlight or heat. Putting your spaghetti squash in the fridge will actually make it spoil more quickly. At refrigerated temps, your squash will only last a week or two. If your cut your squash and use only some of it, wrap the unused portion tightly in plastic wrap and refrigerate it.  Use the rest of the squash within a week or so.
summary: Look for squash all year. Store squash for up to three months. Do not refrigerate uncooked, uncut squash.