Article: Unlike many other medications, you don’t need to eat before taking Dexilant. If your symptoms occur around a certain meal, your doctor might advise you to take Dexilant at least 30 minutes before the meal. However, taking Dexilant without food won’t harm you. Swallow the capsule by mouth once a day. Try to take the capsule with a full glass of water for best results. Dexilant gives you 2 releases of medicine in 1 capsule several hours apart from each other. This is why you only need to take it once a day. If you can’t swallow the capsule, you can split it open and sprinkle the contents into applesauce. Make sure to swallow the applesauce without chewing the medicine.  Don’t prepare the applesauce with the capsule in it and store it for later — this can damage the medicine and it won't work properly. Discard the empty capsule once it’s been poured into the applesauce. While it’s not required, taking Dexilant at the same time each day will help you to not forget a dose. If you have a hard time remembering to take it, set an alarm on your phone or create a chart. If you forget to take a dose, take the capsule as soon as you remember. However, if it’s almost time to take your next dose, skip the missed one and take the next dose at the regular time. If you miss a dose, don’t try to take 2 capsules at once to make up for it.
Question: What is a summary of what this article is about?
Take Dexilant with or without food. Swallow the capsule once daily. Mix it with applesauce if you can’t swallow the capsule whole. Take the capsule at the same time each day to establish a routine. Follow the right protocol when you miss a dose.
Article: Wash the tray thoroughly with soap and water to disinfect it. Fill the tray with any of the potting mixes described above.  If you use soil, make sure it is sterile. If you use a soil-less mix, you'll also need a seedling nutrient solution (see below). Poke a ¼ inch (6 mm) hole into each compartment of the starting tray. Drop a single seed into each hole. Cover lightly with the potting mix. Plant about 10-15% more seeds than you plan on growing, so you can discard the least healthy seedlings. Use plain water for soil, or seedling nutrient solution for soil-less mixes. Either way, water until the mixture is just damp enough to press into a clump, with only a few drops squeezed out. Water regularly to keep the mix damp. A 5:2:5 nutrient solution that contains calcium and magnesium is ideal. Dilute the solution according to label instructions. Do not bring the seeds into the greenhouse until they've sprouted, so you can check for disease and pests. Provide plenty of sunlight and keep the temperature at 75–80º F (24–27º C) during the day. To keep temperatures under control, you may want to start the tray in partial sun. Move to full sun once all seedlings have sprouted. This usually takes 5 to 12 days. Transplant the seedlings to small pots in the greenhouse about two weeks after they emerge. After six to eight weeks, or once seedlings are 4-6 inches (10–15 cm) tall, transplant them to larger pots or bags. A typical plant needs roughly ½ to 1 cubic foot of potting material (3.7–7.5 gallons, or 14–28 liters). Even smaller varieties may produce less fruit if grown in smaller pots.  If you see any insects, mold, or disease spots on a plant, do not bring any of them to the greenhouse. Give each plant about 4 square feet (0.37 m2) of floor space. Planting too close together can reduce airflow and encourage disease. Before the final transplant, you may want to check soil pH, which ideally falls between 5.8 and 6.8. If your soil is too acidic, add about 1 tsp (5 mL) hydrated lime for each gallon (3.8 L) of potting mix. Besides raising the pH, this adds calcium that can prevent blossom rot later on.  If your pH is fine, mix in gypsum or calcium sulfate instead to add calcium without changing the pH. Alternatively, just choose a fertilizer that contains calcium and apply every week or two. In a hydroponics setup, you can supply calcium by injecting calcium nitrate into the irrigation feed. This requires a second injector, as calcium nitrate cannot be stored with your main fertilizer.
Question: What is a summary of what this article is about?
Fill a starting tray with potting mix. Plant each seed in its own cup. Moisten with water or dilute nutrient solution. Keep the tray on a warm windowsill. Transplant to larger containers. Adjust pH and calcium levels.
Article: Get out 2.2 pounds (1 kg) of pork riblets and sprinkle them with salt and pepper according to your taste. Rub minced garlic into the riblets for a little extra flavor. If you want spicy riblets, use up to 1 tablespoon (8 g) of minced garlic. Turn the oven on to 275 degrees F (135 degrees C). Turn on your broiler to high and set the riblets on a sheet. Set the riblets a few inches below the heating element and broil them for several minutes. The meat should turn dark. Carefully remove the sheet and use tongs to flip the riblets over. Put them back under the broiler for a few more minutes so they're seared. Cook the riblets until they're at 155 degrees F (70 degrees C).  Insert an instant read thermometer into the riblet meat to check the temperature. If you don't want to broil the riblets, you can sear them on a gas or charcoal grill. Place a rack in the bottom of a roasting pan and set the riblets on the rack. They shouldn't be touching the bottom of the pan. Pour 1/4 cup (60 ml) of liquid smoke flavoring and 1 cup (240 ml) of water into the bottom of the roasting pan. Wrap the pan tightly with several layers of aluminum foil. The steaming liquid shouldn't touch the riblets or they'll become bitter. If you're using a smaller roasting pan, you may not need all of the water and liquid smoke. Put the pan of riblets in the preheated oven and bake them for 2 to 5 hours. Check the temperature of the riblets occasionally and cook them until they're tender. They should reach 155 degrees F (70 degrees C) once they've finished cooking. Cooking time will depend on how many riblets you're cooking, the size of the pan, and the accuracy of your oven. Mix together all of the sauce ingredients in a small saucepan. Stir the sauce occasionally and simmer it for 20 minutes, so the sauce thickens a little. You'll need to combine:  1 cup (240 g) ketchup 1⁄2 cup (155 g) corn syrup 1⁄2 cup (170 g) honey 1⁄4 cup (60 ml) apple cider vinegar 1⁄4 cup (60 ml) water 2 tablespoons (43 g) molasses 2 teaspoons (4 g) dry mustard 2 teaspoons (4 g) garlic powder 1 teaspoon (2 g) chili powder 1 teaspoon (2 g) onion powder Dip a brush into the sauce and spread it over the cooked riblets. Serve the riblets while they're still warm and offer extra sauce on the side for dipping.
Question: What is a summary of what this article is about?
Season the riblets and preheat the oven. Broil the riblets until they're dark. Place the riblets in a roaster with steaming liquid. Cook the riblets for several hours. Simmer the sauce for 20 minutes. Brush the sauce on the riblets.