Article: Measure 16 ounces (454 g) of sour cream to a mixing bowl. Then add ½ cup (50 g) of Parmesan cheese and 1 tablespoon of Dijon mustard. Stir to combine and then add salt and pepper to taste. Add the salt a pinch at a time, though, since the Parmesan is already pretty salty. First, chop up 1.5 cups (72 g) of fresh chives. Then, in a mixing bowl, mix these with 16 ounces (454 g) of sour cream, 4 tablespoons of lemon juice, and 3/4 teaspoon of salt. Once they’re mixed up, it’s ready to eat. Prep your cucumber first. Peel off the skin, then grate the flesh over a paper towel. Press a second paper towel over the first to squeeze out and absorb as much moisture as you can. Then transfer to a mixing bowl and mix with 16 ounces (454 g) of sour cream, 5 tablespoons of dried dill, ¼ cup (59 ml) of lemon juice, and 1 teaspoon of salt. First, place 16 ounces (454 g) of sour cream in your mixing bowl. Then add ½ cup shredded Mexican cheese and ½ cup (130 g) of red salsa. Next, add your seasonings: 2 teaspoons of dried parsley; 1 teaspoon of dried dill; ½ teaspoon garlic powder; ½ teaspoon of onion powder; ½ teaspoon of salt. Stir to mix, then serve. Start with 16 ounces (454 g) of sour cream in a mixing bowl. Then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of white vinegar, and ¾ teaspoon of garlic salt. Stir to combine, then enjoy.
Question: What is a summary of what this article is about?
Use Parmesan cheese. Flavor with chives instead. Try cucumber. Go Mexican. Use vinegar and Worcestershire sauce.
Article: Set an 8 in (20 cm) nonstick skillet on the stove and put 1 tablespoon (14.8 ml) (14 g) of unsalted butter into it. Turn the burner to medium-high and tilt the pan a little so the butter coats the skillet as it melts. You could also use a seasoned carbon steel pan. Bring your serving plate over to the skillet. Slowly tilt the skillet up and over the plate so the rolled omelette lands on the plate seam-side down. Serve the omelette while it's hot. You could garnish it with more fresh herbs if you like.
Question: What is a summary of what this article is about?
Melt 1 tablespoon (14 g) of butter in a nonstick skillet over medium-high heat. Slide the rolled omelette onto a plate so the seam is facing down.
Article: This can get a little messy (especially if there are children around), so lay down some newspapers, put away any objects you don't want to get gooey, and grab your essentials. You'll need:  A small natural object (shell, leaf, bone, etc.) Petroleum jelly Plaster of Paris Water Small disposable dish or Tupperware container (such as a margarine tub) Any object from nature works -- shells, leafs, and animal bones are all good choices. If you do choose a leaf, make sure it's not dry and crackly. It must also fit in your container!
Question: What is a summary of what this article is about?
Gather your materials. Choose the object you want to make a fossil of.