INPUT ARTICLE: Article: For this you’ll need a loose case, which you can make out of smooth paper or something fragile, like tissue paper. For the filling, you’ll need snappers (or “pop” rocks) and magnesium powder. You can find magnesium powder at some hobby shops and online. Be sure you stay away from magnesium citrate, which is a health supplement. On a sheet of paper combine the snappers with the magnesium. For a decent smoke bomb you’ll need three to four snappers and a teaspoon of magnesium powder. Finish up the process by wrapping the two ingredients in the casing of your choice. You can simply use tissue paper if you can’t find anything in the house. Once cased, seal the mixture so that it is tight. Once you’re done throw it on a hard surface and you should see a flash, bang and smoke! You can use tape or glue to seal the smoke bomb.

SUMMARY: Gather the supplies. Combine the materials. Wrap the materials.


INPUT ARTICLE: Article: If your water collects only trace amounts of lead (under 15 µg/L) from sitting in your pipes, you can remove it by flushing your pipes before using your water. When flushing your pipes, make sure you use only the cold water tap and never use the hot water tap. Hot water melts lead and then mixes with it, so you should never use your hot water tap if you have lead in your water. After running your cold water for two minutes, all the water that has collected lead should be flushed out of the system. When you run water, you are flushing only the pipes that lead to that specific faucet. You cannot expect your other faucets to have safe water. You will also need to repeat the process every time you want water. If you need a more permanent solution, you should try a different method. Clean out old water, soda, or milk bottles with soap, and then fill them with cold water from your flushed pipes. Leave them in the refrigerator or a cool, dark place. This way you will not have to flush your pipes every time you need to use water. Discard stored tap water if you haven’t used it within 6 months. Again, you should never draw hot water if you have lead. If you need to cook, for instance, boil cold water that you’ve drawn from your flushed pipes.

SUMMARY: Turn on your cold water. Let the water run for 2 minutes. Repeat this process for each faucet you want to use. Store water for future use. Heat cold water if you need hot water.


INPUT ARTICLE: Article: This will leave a good impression and win you the respect of coworkers, who you may need as future references. If you have nothing to do, then offer to leave earlier. Make sure those replacing you or taking over your projects are up to speed. Transfer information and contacts to those who need them. Clean out your inbox. Pen a note to the people who you worked with most. Even if you had a difficult relationship with your boss, thank him or her. It is always best to leave a positive impression. Again, you don’t want to burn any bridges; you may end up working with the company again. If you are going to bring up issues, try to frame it as constructive criticism. Contacts you made within your office or with clients may prove vital in future work and in helping you get future jobs. Don’t lose them. Here are some tips for staying in touch:  Keep a list. Before announcing you are leaving, make a spreadsheet with the contact info of people you respect and would want to work with professionally in the future. Depth is more important than breadth. Save these spots for people who want to help you as much as you want to help them.  Let contacts know that your old work email will no longer be operative. Notify them that you are on LinkedIn and suggest they connect with you there.  Schedule follow-up. Put entries in your calendar reminding you to follow up with contacts every two or three months. Ask them how they are doing, and if you can help out in any way.  Stay in touch in other ways. Pass along blogs or news stories you think your contacts would like. Connect to them on LinkedIn and keep track of their status. If they are promoted, congratulate them. If they are laid off, offer support. If you have a recreational activity in common, send them articles about it. Thank them if you take their advice and it helps.

SUMMARY: Keep working hard until you leave. Leave the company in a good place. Show gratitude. Be complimentary in your exit interview. Stay connected.


INPUT ARTICLE: Article: Many broilers are in a drawer under the stove, but some are in the oven itself. If this is the case, adjust your cooking rack so that the top of the broiling dish will be 4–8 inches (10–20 cm) from the top.   The closer to the heat, the quicker the cook. For example, if you want a steak that is more well-done, put it closer to the broiler. For a medium to medium-rare steak, put it further from the heat. If your broiler is in the drawer below the stove, you won't need to make any adjustments. Most ovens will reach 550 °F (288 °C). Let your oven preheat for about 10 minutes with your broiler pan inside it. This will mimic the inside of an outdoor grill.  The broiler is essentially an upside down grill, but the heat is coming from the top rather than the bottom. Put it on top of your stove and put your seasoned meat (and veggies!) into it. The broiling pan has grooves that will let the fat drip down so the meat doesn't cook in it. Leave the door to your oven slightly ajar. Most ovens will turn off the heating element once it reaches a certain temperature, which would interrupt your cooking cycle. Leaving the door cracked helps keep the hot air flowing the entire cooking time.   Like on a grill, check on your meat and turn it once while it is cooking. Most dishes cook in 8-10 minutes, so flipping the meat at the 4-5 minute mark will help ensure that both sides cook evenly.   If you are cooking vegetables, this is a good time to flip them, too. Chicken and medium-well to well cooked steaks should be at 160 °F (71 °C). A medium-rare to rare steak can be anywhere in the 135 °F (57 °C) range.  Insert the meat thermometer so the tip is resting in the middle of your piece of meat. Let it stay there until the monitor registers the heat and stays at the same temperature for a few seconds. If the meat isn't done yet, put it back in the oven for another 2-3 minutes. This lets it keep cooking for a few minutes and will help it retain its juices. If you take the temperature again, you may notice it has increased. This is called “carry-over cooking” and is normal.  Make sure to turn off your oven and broiler once your dish has grilled in the oven!

SUMMARY:
Arrange your cooking racks if your broiler is in the oven. Preheat your oven to the highest temperature and turn on your broiler. Use oven mitts to remove your broiling pan after it has preheated. Place the broiling pan back in the oven for 8-10 minutes. Use a meat thermometer to check the meat's temperature. Let your meat sit for 5-10 minutes on the stovetop before cutting into it.