Place the top rack so it's about 3 to 4 in (7.5 to 10 cm) below the heating element. You'll also need to get out a baking sheet. Get out 1 pound (0.45 kg) of blood sausage links and set them on a cutting board. Use a sharp knife to slice each link in half lengthwise and then place them on the sheet so the cut-side faces up. Use a rimmed baking sheet to prevent the sausages from sliding off as you move the sheet. Put the sheet on the rack under the broiler and heat the sausages until they're browned on top. Watch the sausages as they broil to prevent them from burning. Since blood sausages are already cooked, you're simply heating them up. Pull the baking sheet from under the broiler and use tongs to flip each sausage over. Get out 2 tablespoons (30 g) of coarse-grain mustard and spread a little of it over each sausage link. Although you can substitute other types of mustard, the coarse-grain mustard will give the best texture to the sausages. Return the sheet to the top rack under the broiler and heat the sausages until they begin to brown and the mustard heats up. Then turn off the broiler and remove the sheet. Put several handfuls of fresh, stemmed watercress into a large bowl. Pour 1 tablespoon (15 ml) of sesame oil into the bowl and use your hands or salad tongs to toss the watercress. Add salt and pepper according to taste. You can add the remaining 1 tablespoon (15 ml) of oil if the watercress isn't coated. Divide the watercress salad between 4 serving plates. Place 2 of the blood sausage links on the greens and consider serving the meal with cooked apples or apple compote. Store leftover blood sausage in the refrigerator for up to 3 to 4 days. Avoid storing the watercress salad because it will soften too much as it's stored.
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One-sentence summary -- Preheat the broiler to HIGH and move a rack to the top. Cut the sausages in half lengthwise and place them on the sheet. Broil the sausages for 1 to 2 minutes. Flip the sausages and cover them with coarse-grain mustard. Broil the sausages for another 1 to 2 minutes. Mix a quick watercress salad with sesame oil, salt, and pepper. Serve the broiled blood sausage with the greens.

Q: Knowing when you're ready to take big steps in life can be hard, and kissing someone for the first time is one of those big steps. If you're wondering if you're ready to kiss someone, ask yourself:  Do you think about kissing this person a lot? Do you have strong feelings for this person? Are you comfortable around this person? Does the thought of kissing this person make you happy and excited? If you answered yes to all or most of these questions, you’re likely ready to kiss that special someone! When you're ready to experience a kiss with your partner, there are two things you can do: either wait to be kissed, or initiate the kiss yourself. If you'd rather wait to be kissed, there are ways you can show that you're ready, including:  When you hug, hold on a little tighter than usual, and rest your head on your partner’s shoulder Make lots of eye contact Smile a lot Try to find excuses to get close Touch your hair, as this is a sign of flirting You can also choose to initiate the kiss yourself, and there are signs you can look for that will demonstrate that your partner is ready to kiss as well. These include:  Making eye contact with you Making excuses to get close or touch you Complimenting you often Blushing or laughing a lot around you Chewing gum all the time Sharing a kiss is something that most people like to do in private, so finding the right time to kiss can be important. For instance, when you pass in the hall in between classes probably isn't the best time to do it! There are lots of places where first kisses happen, including:  Bowling alleys At the movies A school dance On a school trip At camp On the bus Kissing somebody can make you really nervous, but it’s important to stay as calm as you can, in order to avoid sweating excessively, throwing up, or getting too scared and not going through with it. Ways you can keep calm are:  Have a plan about when and where you're going to do it. Don’t rush yourself. If you aren't actually ready, you might feel extremely nervous before a kiss, and this could be your brain’s way of saying you aren't ready. Don’t make too big a deal out of it. When you're going to do something that scares you, it can be easy to make it seem like a much bigger deal than it is, and this can make you even more nervous! Have your plan ready and then keep your mind off the kiss until you're ready to do it. Figuring out what another person wants based on signals is hard, and it’s easy to misinterpret what people want just based on body language. To avoid making a mistake, simply ask your partner before going in for the kiss.  You can say something like, “May I kiss you?” or “How about we kiss now?” Don’t worry about thinking that asking might ruin the mood. Your partner will appreciate that you're being respectful and considerate, and that you want the moment to be special for you both. When the time comes and you're both ready, just go for it! Sit or stand close enough that you can reach your partner without straining. Look your partner in the eye and tilt your head to one side. If your partner tilts to the other side, close your eyes and lean in for the kiss.  Pucker your lips slightly, and with your mouth closed, press your lips against your partner’s gently but firmly.  You want to close your eyes before the kiss because keeping your eyes open can give the impression that you're dishonest.
A: Figure out if you're ready to kiss. Signal that you're ready to be kissed. Pay attention to your partner’s signals. Find the right time and place. Muster your courage. Ask your partner for a kiss. Kiss your partner.

Article: The batter will be thick.    The batter will now be a bit thin. No batter will stick to the surface when done.
Question: What is a summary of what this article is about?
Place first 6 ingredients into a mixing bowl and beat well, until smooth. Add 1 cup hot, strong coffee and the baking soda. Beat well. Add 2nd cup coffee and the vanilla. Beat well. Bake at 350ºF or 180ºC for 35-45 minutes, or until tests done with toothpick or sharp knife. Cool well before frosting. To make the frosting, use either a double boiler, or a heavy saucepan placed on low heat. Pour the milk into the pan and add the cocoa squares and water. Stir constantly until the mixture is smooth and creamy, about 15 minutes. Remove from heat and cool for 5 minutes. Add 2 teaspoons vanilla. Stir until smooth. Frost the cake. Finished.