Q: Before you start making your icing, place a large metal bowl and the metal whisk attachments from an electric mixer into the freezer to chill. Your whipped cream frosting will come together and hold its shape much easier if your cookware is chilled.  If you don't have a metal bowl, it's fine to use plastic. However, it's best to use metal, as metal bowls will help insulate cold whipping cream, which makes for a more stabilized icing. Be sure your bowl is large enough to hold 2 cups of whipped cream without overflowing. The following recipe makes about 2 cups of whipped cream icing, which is typically enough to frost a single layer cake. If you're making a double layer cake, and plan on using whipped cream icing to frost in between your layers, double the recipe to guarantee you wont run out of frosting. While your cookware is chilling, mix ½ tsp (2.5 ml) of powdered gelatin with 1 tbsp (15 ml) of water in a small bowl. Stir the mixture with a spoon until the gelatin is dissolved, then set aside. Remove your metal bowl and whisks from the freezer, and combine 1 cup (237 ml) whipping cream, 1 tbsp (15 ml) confectioner sugar, and 1 tsp (5 ml) vanilla. Do not add the dissolved gelatin at this point. Leave your whipping cream chilling in the refrigerator right until you start mixing. Using your electric mixer, whisk the cream, sugar, and vanilla together on medium speed for 3 minutes, or until the mixture starts to thicken. A thickened product will appear to have a greater volume than your original ingredients due to the air you are whipping into the mixture. Once your mixture has started to thicken, add the dissolved gelatin and continue whisking on medium speed. The gelatin will act as the stabilizing agent for your whipped cream icing, so once you add it, the mixture will continue thickening and holding its shape. Once 3-5 minutes have passed, check to see if peaks have started to form in your mixture. Lift your whisks from the bowl, and watch what happens to your cream. If the whipped cream stands straight up at the spot where you’ve removed the whisks, then your icing is finished. If the peaks are still soft, continue mixing for 1-2 minutes before checking again. Avoid over-mixing your ingredients, as they might separate and become spoiled. Reserve ⅓ of the mixture to decorate your cake with piped designs. Once you’ve filled the icing bag, place it in the fridge to chill while you frost the cake. If you’re not planning on decorating your cake with piped icing, skip this step.
A: Chill your cookware for 10-15 minutes. Double the recipe if you're making a double layer cake. Dissolve the gelatin into room temperature water. Add the remaining ingredients to the chilled metal bowl. Mix the ingredients on medium speed. Add the gelatin and continue mixing for 3-5 minutes. Stop mixing when stiff peaks form in your icing. Spoon ⅓ of the cream into an icing bag and set aside (if desired).

Article: The bright pink skin is the most noticeable sign of a dragon fruit ready to be eaten. The ends of the skin will have some green on them, but you shouldn’t see many dark black spots. A dragon fruit with a couple of blemishes is still okay, but avoid any that covered with them.  If you’re uncertain about a dragon fruit with dark spots, touch the fruit to feel its consistency. If it isn’t mushy, it is most likely still good to eat. Some varieties of dragon fruit have bright yellow skin instead of pink. A green-skinned dragon fruit isn’t ripe, so don’t cut it yet. A ripe dragon fruit has a stem that bends without breaking when you touch it. If you poke the fruit, it should feel a little spongy, like a kiwi. A dragon fruit that is mushy instead of spongy will taste as gross as it feels. A dragon fruit that feels hard or solid to the touch hasn’t ripened yet. An unripened dragon fruit is green-colored or feels hard to the touch. These fruits are still safe, so put them out in the open in your kitchen until they ripen. Test them every day by feeling for the soft, spongy skin.
Question: What is a summary of what this article is about?
Check for a bright pink skin on the fruit. Poke the dragon fruit to assess its ripeness. Leave an unripened dragon fruit on the counter for a few days.

Q: Bonsai trees, like all trees and plants, react to the change in seasons. If you're keeping a bonsai tree outside, it will have an even stronger reaction to the change in temperature, sunlight, and the amount of rainfall in the region. In some regions there are four distinct seasons, and in others the seasonal changes are more subtle. In any case, understand the way your tree species reacts to the seasons in your region, and let that information guide the way you care for it.  Trees lay dormant during the winter; they aren't producing leaves or growing, so they don't use as much nutrition. During this season, watering the tree is about the only care it needs. Avoid trimming it too much, since it won't be able to replace the depleted nutrients until spring. In spring, trees begin using the nutrients they stored during the winter to sprout new leaves and grow. Since your tree is in transition during this time of year, it's a good time to repot the plant (adding extra nutrients to the soil) and begin trimming. Trees continue to grow during the summer, using up the rest of their stored nutrients. Be sure to water yours well during this period of time. In the fall, tree growth slows, and the nutrients begin accumulating again. This is a good time for both trimming and repotting. Your bonsai tree's light needs depends on the species and your climate, but most will thrive in a location that receives morning sun. Turn the tree 90 degrees every few days so all of the tree foliage can receive an equal amount of light. Indoor trees may need a light shade cloth over the window during hot, bright summer months. During the summer, it's fine for the tree to spend the majority of time outside. Bring it inside overnight when temperatures dip below about 40 °F (4 °C). In preparation for the winter, get your tree acclimated to spending more time indoors by moving it inside for a few hours at a time, and increasing the time it spends indoors every day until you bring it inside entirely. Fertilize the tree with a special fertilizer meant to keep bonsai trees healthy. When the soil begins to look dusty or dry, water the bonsai. The exact watering frequency depends on the tree species and the season. You may need to provide a little water every day during the summer, but only water once every few days during cold winter months.
A:
Pay attention to the seasons. Give the tree morning sun and afternoon shade. Protect the tree from extreme temperatures. Provide food and water.