Problem: Article: Hire a professional fireplace inspector (also sometimes called a chimney sweep) to do an inspection every year before you make your first fire—fireplaces that aren’t maintained properly can pose a huge safety risk. The inspector will do a basic sweep, check the flue, and make sure the fireplace is up to safety standards. A general inspection costs about $125 to $250. Cedar, alder, maple, hickory, pecan, oak, cherry, and apple wood are all great choices for your indoor fireplace. The smoke from these woods will infuse your food with a great flavor, and they will easily get hot enough and make big enough flames for you to cook your meal. Check that the chimney is clean and unblocked, and make sure to open the damper. Stack a few larger logs on the bottom, add a few smaller logs on top of those, and then top off the stack with some kindling. This way, the smoke from the kindling will have easy access to the chimney and your house won’t get as smokey.  Putting the bigger logs on the bottom will also give you a longer burn time, from 3 to 5 hours, which can be really helpful if you’re cooking stews or other dishes that need more time. There are lots of different methods to start a fire. Some people recommend putting kindling on the bottom and some say you should start with a 1 to 2 in (2.5 to 5.1 cm) bed of ash. Kindling on the bottom will make a fire with a shorter burn time, and using a thicker bed of ash will produce a longer-lasting heat for roasting. Long tongs, fire-resistant gloves, skewers, a cast-iron skillet, a meat thermometer, and a dutch oven are some of the basic tools you’ll need to cook safely in your fireplace. Additionally, set a cooling rack inside of a rimmed baking sheet and keep this next to the fireplace. You can use this to set your hot dishes on so that they don’t accidentally burn the floor.  You can also use a few bricks to prop a grill pan or cast-iron skillet above the flames. This can give your food a more even cook and reduce the risk that it’ll burn. Try to arrange the bricks and grill pan so that they are about 4 to 5 inches (10 to 13 cm) above the wood or kindling. Avoid using anything made of plastic, silicone, or glass. You can use aluminum or stainless steel, just be aware that the bottoms will probably permanently turn black. Once the fire has gone out, shovel up the ashes and dispose of them in a garbage bag. You can then sweep out the ashes that remain, or use a vacuum to clean up. Don’t forget to wipe off the hearth, as the ash from the fire probably got on the hearth, too. In addition to cleaning the fireplace after each meal, you should also deep clean your fireplace every 2 to 3 months while it’s in use.
Summary: Have your chimney inspected once a year to make sure it’s safe to use. Pick a hard, seasoned wood to cook your meals with. Learn how to safely build a fire in your fireplace. Use the right kind of cookware and utensils to keep you safe. Clean up the fireplace after each meal so it stays in prime condition.

Problem: Article: Draw a big oval, in the middle to the part of the page. On top of each side of the oval draw two long and thin ovals. Draw over the right part of the head and right ear a big oval. Under the lower part of the body oval draw a flat and long oval. And a semicircle, facing down, inside the right part of the body oval. This will be a cute and fluffy tail. Under the left side of the body semicircle and in front of the back paws, draw two sets of overlapping ovals.  Don't forget the big eye, cute little nose, little paws, the fluffy little tail, and some hair tufts all over the body. Shape the basket and draw a few Easter eggs inside it. Finished!
Summary: Sketch the head. Sketch the floppy bunny ears! Draw the body. Sketch the back paws. Add a small oval at the right side of the body oval. Sketch the front paws. Sketch a flat oval, that later will become a basket full of Easter eggs. Outline the outer shape of the bunny and add details. Carefully erase the sketch lines and start adding color.

Problem: Article: If you don't have a package of Hamburger helper handy, you can make a very similar recipe yourself from common kitchen ingredients. Start just like you would in the sections above: by browning the ground beef. Heat a frying pan on the stove, add oil or cooking spray, then add the beef to the pan. Use your spoon or spatula to break up the meat as it cooks.  As above, you're ready to proceed when the ground beef is well-browned all over and no pink remains. Drain the excess grease from the pan when the beef is browned exactly as in the sections above. Stir these ingredients well to combine. Let them heat to a boil, stirring occasionally to prevent sticking. In the recipe above, elbow macaroni are suggested, but any similarly-sized pasta should work well. Don't use a pasta with significantly smaller- or larger-sized pieces — these can have different cooking times. When the mixture reaches a boil, add the cornstarch, chili powder, garlic powder, sugar, salt, paprika, cayenne, and red pepper flakes. Stir until the mixture is uniform and well-combined. Reduce the heat to medium or low so that the bubbling becomes slow and steady. Cover and cook at this heat for about 10-12 minutes. Stir every few minutes to prevent sticking. When the pasta is al dente (softened but with some firmness remaining), turn off the heat. Sprinkle the shredded cheddar cheese over the casserole. Stir well to combine. As with the other recipes, the liquid when you're cooking Hamburger Helper from scratch will continue to thicken as the casserole cools. Let the dish sit for at least two to three minutes before serving.
Summary: Brown and drain the ground beef as normal. Add the pasta, milk, and water. Add the seasonings. Simmer. Remove from heat and add cheese. Let cool and serve.

Problem: Article: Pour 2 teaspoons (9.9 ml) of vegetable oil into a skillet and turn the burner to medium. Once the oil shimmers, stir in 1 teaspoon of minced garlic and cook it briefly until it's fragrant. Turn the burner to medium-high and heat the mixture until the water begins to boil. Then open the 2 masala flavoring packets that are in the Maggi packages. Stir the flavoring into the skillet. Break up the noodles and add them to the skillet. Stir and boil them until they're tender and they've absorbed some of the water. At this point you can taste the noodles and add as much salt as you like. Turn off the burner and transfer the noodles to 2 serving dishes. Sprinkle a pinch of chaat masala over each bowl and serve the noodles while they're hot. Although the texture of the noodles is best right away, you can refrigerate leftovers in an airtight container for up to 3 days.
Summary:
Sauté garlic for 30 seconds. Bring the mixture to a boil and stir in the flavoring packets. Add the Maggi noodles and boil them for 2 minutes. Garnish the noodles with chaat masala and serve them.