In one sentence, describe what the following article is about: Turn the gas valve to "Off," or make sure the breaker switch for the water heater is off at the circuit breaker. To turn the water supply off, twist the valve for the cold water supply line that enters the tank (usually from above). The breaker switch for your water heater should be labeled, but if it isn't, go ahead and turn off the main power. To drain your water tank, attach a hose to the bottom of the tank where the spigot is. Choose a hose that's long enough to stretch to a nearby floor drain or utility sink, or all the way outside to the yard. Then open the drain valve on the water tank to start the draining process. By opening a hot water tap close to the tank, you'll help it drain faster while also being able to check on its progress. Open the cold water supply valve again to flush out any extra residue or minerals from the tank.  Let the cold water flush through the drain valve for 5-10 minutes. You can skip the flush if it's a newly-installed tank. Don't attach the hose or open the drain valve, and use the nearby hot water tap to know when the tank is full -- a steady stream of water without sputtering is the sign. Once your tank has been flushed out and clean water is coming out of the hose, close the drain valve and take off the hose. Your water tank should now begin to fill back up. Keep the tap open on the nearby faucet so that air can escape while the tank fills up. Your hot water tap is how you'll know when your tank has filled up. Once you see and hear a nice, steady stream of water come through the faucet, your water heater is full. If you hear sputtering, this means air is still being forced out of the tank. You can close the tap once it has a steady stream. Now that the tank is full, you're ready to turn on the water heater. If you're dealing with gas, switch the gas valve to the "On" position when you're ready to ignite the pilot light. For electric water heaters, turn the circuit breaker back on.
Summary: Shut off the water supply and gas valve or circuit breaker. Drain and flush the tank to clean it out. Shut the drain valve while keeping the water supply open. Keep checking the nearby open hot water tap. Turn on the gas supply or circuit breaker.

It can feel devastating to be rejected by a magazine, especially when you have put a lot of work into a story. But don't shut down. Rejections can happen for more reasons than simply that your story “wasn't good.” You may have misinterpreted the submission guidelines or been a bad fit for the magazine. Get back out there and find other magazines to submit to.  Don't try to contact a magazine that has rejected your story. This displays immaturity and a misunderstanding of how the publishing industry works.  You don't have to steer clear of a magazine just because they rejected one story. Unless they ask you to stop submitting, you can continue to submit other stories. The truth is that the publishing industry is very competitive, and even small presses get flooded with submissions. As a result, almost all submissions get rejected. Don't take it personally. Keep submitting your stories to magazines. If you are a strong writer, one day you will most likely be accepted. Find other writers to encourage you when you get discouraged, and revise your stories. You can even tailor a story to fit the style of a particular magazine to increase your odds of being accepted. Once you get accepted, the editors might want additional items from you, like your approval for edits they want to make. These will more than likely be formatting and proofreading changes rather than changes to the meaning of your words. Send a thank you letter when accepted. A thank you email works, but a real letter makes more of a lasting impact, which can increase your reputation and odds of getting published again. Even though you are a writer in a publication and may receive free copies of the magazine as a result, it is polite to purchase a few copies. This helps the magazine stay running and gives you more copies to circulate among friends and colleagues.
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One-sentence summary -- Be ok with rejection. Try again with other magazines if you are rejected. Send the editor what they need if accepted. Buy copies of the magazine you are published in.

Problem: Article: To prepare homemade lox, you’ll need 1 ½ to 2 pounds (680 to 907 g) of boneless salmon fillet with the skin on. Run some cold water in the sink and rinse the fillet well. Next, examine the fillet to make sure that all of the bones have been removed.  You can purchase either "belly lox" or regular "lox" fillets. Both are salmon, but belly lox comes from the stomach region of the fish. The graining of fat in the stomach region makes belly lox the better option to use when you make lox because it is more widely spaced. This results in a final product that is more desirable and less salty. If there are any pin bones left in the salmon fillet, use a small pair of tweezers or pliers to pull them out in the same direction that they’re facing. Pin bones are more likely to occur in wild salmon than farmed salmon. Once the salmon is thoroughly rinsed, use a sharp knife to cut the fillet in half. Make sure that the pieces are as equal in size as you can get them. Add 1 cup (288 g) of kosher salt and 1 cup (200 g) of sugar to a medium bowl. Mix the ingredients together well so they’re fully blended. If you like, you can also add about ¼ teaspoon (½ g) of coarsely ground black pepper to the mixture. Place the two pieces of salmon in a shallow dish so they’re side by side. Pour an equal amount of the salt mixture over each piece, piling it right on top of the salmon. It may seem that there is a lot of excess salt mixture on the salmon, but the fish will absorb it during the curing process. After you’ve added the salt mixture to the salmon pieces, divide half a bunch of dill with the stems removed between them and add it on top of the salt. Next, place one of the salmon pieces on top of the other, being careful not to knock off the salt mixture. When the salmon pieces are sandwiched together, carefully wrap them in plastic wrap. Once the fish is secure in the plastic wrap, set it in a large plastic zipper bag. Before closing the zipper bag, be sure to push all of the air out of it first. Set the bag with the salmon down in a shallow dish. Place another heavy dish on top of the bag to weigh it down, and refrigerate the fish for 2 to 3 days. You can use any heavy item, such as a bottle of wine, to weigh down the salmon. While you’re curing the salmon, it’s important to keep it from getting soggy. Remove any liquid that’s been extracted from the salmon from the plastic bag and flip the fish over so both sides are evenly weighed down. At the two day mark, begin tasting the lox. Once it has the taste that desire, you can take it out of the curing container and unwrap it. If the lox isn’t properly cured after two days, you should leave in the container for another day. After you’ve removed the fish from the plastic wrap, rinse it well under cold water to remove any residue. Use a sharp knife to cut it thin on the bias. Make sure to leave the skin behind. You can freeze the lox if you don’t plan to eat all of it right away. Wrap it well in plastic wrap and place it in a freezer bag for storage. You should eat it within 3 to 4 months.
Summary:
Rinse the salmon and check for bones. Cut the salmon in half. Combine the salt and sugar. Divide the salt mixture between the two salmon pieces. Set the dill on top of salmon and sandwich them together. Wrap the salmon and place it in a plastic bag. Weigh the salmon down and refrigerate it for a few days. Drain the liquid from the container daily. Taste the fish and remove when it’s reached the desired taste. Rinse the fish and slice it.