Problem: Article: A plumeria should be watered frequently, at least once a week, when it is in bloom from March/April to November/December. Stop watering your plumeria when its leaves begin to drop, and do not water it when it is dormant or first rooting. Overwatering a plumeria is a big hazard to the plant. To ensure that it isn’t overwatered, allow its soil to fully dry in between waterings. When watering it, add enough water to moisten the soil, but it should never puddle on top. The amount of water will vary depending on the size of the plant. When the plumeria is in bloom, add a high-phosphorous fertilizer twice a month, such as 10-30-10 (the middle number is phosphorous). Dilute the fertilizer by adding 1-2 tsp per gallon of water. Then apply enough of the solution to moisten the soil. No fertilizer or care is required during the dormant season during winter months. Plumerias do not often need to be pruned, but if the branches start getting very long, you can prune it in late-winter. Simply cut the branches back by 1/3. This will improve the plant's health and help it to grow better. Certain insects can damage plumerias, such as mites, flies, or aphids. If you notice insects on your plumeria, apply a horticultural oil or insecticide like malathion to its leaves. It may require more than one application to effectively combat insects. Be sure to follow the directions on the insecticide for best results. If your plumeria is in a container outside, move it inside for winter. You can store it in the garage or basement as long as they do not get colder than 55 degrees Fahrenheit (about 13 degrees Celsius). The plumeria must be kept dry and warm during its dormant season. They can survive without sunlight over the winter, but will do better next season if they were stored in light. You can use fluorescent lights if your garage or basement doesn’t have windows. In spring or fall, cut the stem tips one to two feet long and allow them to sit for at least two weeks before planting. You can take seeds when the pod splits open. Be sure to keep them dry until you are ready to plant them. Dry seeds last for about three months. If your plumeria has outgrown its container, it is time to  move it to the next size pot. For example, if it is currently in a 1-gallon pot, you could move it to a 2.5-gallon pot. A plumeria will only grow larger if its roots have room to grow. If the plumeria is too big to repot, you can simply remove the top few inches of soil and add fresh soil on top.
Summary: Water it seasonally. Use a high-phosphorous fertilizer. Prune if needed. Control insects. Move it inside for winter. Take cuttings or collect seeds to propagate. Repot when the roots have filled their container.

INPUT ARTICLE: Article: Grilling brined chicken gives the meat a crispy outside and a tender, juicy inside. Cook your chicken on a medium high heat of 375 to 450°F (190 to 230°C) until the outside of your chicken is golden-brown and the inside is up to a temperature of 165° Fahrenheit (75° Celsius). Working over direct heat, chicken breasts can cook quickly. There is no set time for grilling chicken, though. Just be sure to check the inside and make sure it is cooked fully. Baked chicken often comes out dry. Brined chicken, though, typically comes out juicy and tender after the baking process. Preheat your oven to 450°F (230°C) and season the chicken with salt, pepper, and other seasonings to taste. Then, place the breasts in a greased dish and cook for 20 to 25 minutes, or until your chicken reaches 165°F (74°C) internally. You can use a meat thermometer to monitor the internal temperature of your chicken. If the outside is cooking too fast, turn the temperature down to 400°F (204°C). Much like baking, frying can dry out chicken. Brining helps keep the breasts tender. Batter the chicken in your favorite batter and deep fry in an oil that has been heated to about 350°F (176.6°C) for five to seven minutes on each side, depending upon the thickness of your cuts.

SUMMARY: Grill chicken immediately out of the brine. Bake tender chicken breasts. Fry your chicken.

In one sentence, describe what the following article is about: Set a large pot (at least 8 gallons or 30 liters in size) on the stove. Pour in 5 gallons (19 liters) of water and put the lid on the pot. Turn the heat to high and heat the water until it reaches 165 degrees F (70 C). Turn off the heat. You should use a brewer's thermometer to make the corn mash and throughout the distillation process. Take the lid off of the pot and pour in 8.5 pounds (3.85 kg) of crushed corn. Set a timer and use a long-handled spoon to stir the corn constantly for 3 to 5 minutes. Once the timer goes off, set the timer for another 5 minutes. Instead of stirring constantly, you only need to stir the corn for 5 to 10 seconds once the timer goes off. Continue briefly stirring the corn every 5 minutes until the temperature reaches 152 degrees F (37 C). The corn will start to gel up when you stir it. This is because the starches are releasing and the mixture is thickening. Turn off the heat and stir in 1.5 pounds (0.7 kg) of crushed malted barley. Stir it constantly for a minute or two. Put the lid back on the pot. This corn mash will start to thin out after you've added the malted barley. It's important to use malted barley, since it has the enzymes you need to turn starch into sugar. You'll need that sugar to ferment the corn. Avoid using regular flaked barley. This will give the grain (the malted barley) a chance to turn starch into sugar. You don't need to stir it or check the temperature as it rests. You can make the yeast starter while the mash is sitting. Pour 1 tablespoon (14 g) of active dry bread yeast into a glass of warm water. The water should be 110 degrees F (43 C). Stir in 1 teaspoon of sugar until the yeast and sugar are dissolved in the water. The yeast starter will ensure that the yeast is good and active before you add it to the mash. It will also get fermentation started right away. Check the temperature of the corn mash once it's rested. It should be around 70 degrees F (20 C) before you add the yeast mixture. You can either let the mash continue to sit or use an immersion chiller to cool the mash. The immersion chiller is also known as a wort chiller.
Summary: Heat water in a large pot. Stir in the crushed corn. Stir the corn and check the temperature. Stir in the malted barley. Let the mash rest for 90 minutes. Make a yeast starter. Cool the mash.

In one sentence, describe what the following article is about: You can make it a little bigger when you cut it, to make sure that the person can fit his or her head through the sheet.  Cut in jagged lines for a ragged effect. Do this with fabric glue. This will create a spooky effect. You can glue more tattered triangles to the person's shirt so that they hang down like icicles. The person should be able to easily put his or her head through the top hole and his or her arms should fit neatly through the arm holes. Cover all parts of the face, even the eyebrows and lips. You can also put the makeup on the person's neck, since it will be visible. You can either paint the lips, or leave them covered with the white makeup. This will create a dusty look.
Summary:
Drape a sheet over the head of the person wearing the costume. Draw a circle onto the sheet around the person's neck. Mark the area above the person's elbows. Mark the area below the person's ankles. Remove the sheet. Cut a circle around the circular area you marked for the head. Cut arm holes through the marks you made above the person's elbows. Cut along the ankle line. Take the leftover scraps of fabric and glue them all over the costume in jagged, triangular shapes. Ask the person wearing the costume to put on a white long-sleeved shirt. Put the sheet back on the person. Apply white face makeup all over the person's face. Draw gray circles on the person's eyelids and under his or her eyes. Sprinkle flour through the person's hair.