About 20 minutes before you plan to put them in the oven, take the sausages out of the fridge and set them on the counter. This will take the chill off of them so that they cook more evenly. If your oven takes a long time to heat up, you may want to turn it on before pulling the sausages out of the fridge. If the sausages are still linked together, they won't be spaced apart properly and won't cook as evenly as they should. Use scissors to cut them all apart at the links. Cut a piece of aluminum foil that’s a little longer than the baking pan you want to use. Wrap the ends of the foil over the edges of the pan so that it’s loosely gripping the pan. Adding foil will make for easier cleanup and will ensure the sausages don't stick to the pan. If you want your sausages to be less greasy, put a wire rack on top of the pan. It should be a rack that fits securely inside the pan and won’t slide around when you’re handling the pan. Using a rack will allow the excess grease to drip away from the sausages rather than let the meat cook in the grease. Place the sausages on the pan, spacing them evenly apart. Try to allow about 2 inches (5.1 cm) between them in case one rolls while it’s baking.
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One-sentence summary -- Pull the sausages out of the fridge 20 minutes before cooking. Preheat the oven to 350 °F (177 °C). Cut sausages at the link if they’re still attached. Line a baking pan with a piece of foil. Place a wire rack on top of the pan to cut down on grease. Spread the sausages evenly across the pan.

Q: Durant shoots the ball. A lot. If you want to start shooting like KD shoots, start taking lots of shots and upping your shooting average. Focus more during practice on pure shooting drills and less on dribbling or other types of exercise. The jump shot is key to Durant's success and his playing style. Don't hog the ball, wait for high-probability attempts at a range you're sure you can hit from. Unlike Kobe, who makes plays from scratch, Durant's a team player who waits for the play to come to him. Like lots of high-scorers, Kevin Durant is deadly on the inside. His drive and his dribbling skills on the cut aren't necessarily his most famous attributes, but shot-diagrams prove that the majority of his points come from inside. His tremendous height makes his inside play aggressive and high-probability, especially when matched with his outside accuracy. Shot charts show that the majority of Durant's points come from his right side, both in the paint and outside 3-point range. While he's accurate, or at least at the league average from all over the court, he's most deadly from the right side. Again, one of the Durant trademarks is his smarts, and knowing where the high-probability shots are and when to take them. Durant is less accurate from long-range when he's lined up straight on, and takes less attempts from that location on the court. To shoot like Durant, take it on an angle when you're in long-range, or cut into the paint. If you want to shoot like Durant, there's no quick fix. You've got to start working on a regular shooting routine, practicing until you've got a jump shot you can take in your sleep. Practice on your strong side and your weak side, practice after running sprints when you're exhausted and can barely lift your arms, practice three pointers, turn-around jumpers, and free throws. Practice constantly.
A: Take lots of high-probability attempts. Take the ball inside. Shoot from your strong side. Practice constantly.

Article: Peonies thrive best when planted in autumn, before the first hard frost. Peonies may be planted in the spring, but these plants tend to grow more slowly, and may not bloom for a year or two. If this is not available, peonies can still grow in areas with less sunlight, but their growth and bloom will be reduced. Peonies grow best in USDA Hardiness Zones 3 through 8, corresponding to minimum winter temperatures of -40 to +15ºF (-40 to -9.4ºC). If you are in Zone 8 or higher, peonies may benefit from afternoon shade, with full sunlight in the morning. Plan to keep each clump of peony tubers three feet (0.9 m.) apart. They are often used in flower beds, but keep them at away from trees and bushes, as woody root systems can compete with peonies for nutrients.  Keeping peonies spaced apart and clearing weeds to allow for air circulation is important for avoiding fungal infections.  Tree peony varieties will do better with four ft. (1.2 m) of space between them. If you are not sure what type of peony you have, see the planting peonies section below. Peonies may develop problems if planted in areas where other peonies were previously grown. It is possible this is due to reduced soil nutrients, in which case the advice in the planting section below may compensate for this effect. There may be some risk of a surviving fungal infection as well, however, so plant at your own risk. This is mostly a concern for tree peonies, which grow into small shrubs that can snap in the wind. However, if you are an area with unusually strong winds, plant any variety of peony in the shelter of a wall or fence. A large tree can also provide shelter, but should be located at least 10 ft. (3 m.) away so the roots do not compete with the peony.
Question: What is a summary of what this article is about?
Plant in autumn. Choose a location that receives six to eight hours of sunlight each day. Space the peonies about three feet (0.9 meters) apart. Avoid areas where peonies were previously planted. Provide shelter from strong winds.

Article: This batter is gets its airiness primarily from natural fermentation.  The traditional leavening agent is plain yogurt, called "dahi" or "curd" in Indian recipes.  You may substitute plain Greek yogurt or buttermilk for this ingredient, as long as it has live active cultures.  1 cup all-purpose flour 2 tablespoons gram, corn, or rice flour (This adds a bit of flavor and texture; you can just use more all-purpose flour if that's all you have on hand.) 3/4 cup plain yogurt, or 1/2 cup buttermilk 1/2 teaspoon baking soda 2 tablespoons melted ghee, or clarified butter (you may substitute vegetable or olive oil)  1/4 tsp saffron for color (you may substitute a pinch of turmeric or a few drops of yellow food coloring) Water, as needed Whisk together the dry ingredients in a medium, non-reactive (preferably glass or ceramic) bowl.  Then add the yogurt or buttermilk and melted ghee, and stir well to form a thick batter.  Finally, add the saffron or food coloring to achieve a golden yellow color. Your batter should resemble a thick pancake batter.  Depending on the humidity and the moisture content of the yogurt or buttermilk you are using, you may need to add water to obtain this consistency.  If the batter is too thick, add water a bit at a time and stir well between additions. If the batter is too thin, stir in additional flour one tablespoon at a time. Cover the bowl and leave the batter to ferment in a warm place for 12 hours or overnight.  (In warm climates, just a few hours will suffice).  The batter will rise and become noticeably fluffier than it was the night before.  It is now ready to use.
Question: What is a summary of what this article is about?
Gather your ingredients. Mix up the batter. Adjust the thickness of the batter. Leave the batter to ferment.