Problem: Article: These flowers look the best on braided crowns, halos, and updos. Baby’s breath is an excellent choice because it holds up well throughout the day without wilting. You can also try dried flowers too.  Trim the flowers down until the stems are about 1 inch (2.5 cm) long, then tuck them into your braid. White works well with most color schemes, but if you want a bolder look, match the color to your dress or your wedding’s theme colors instead. Choose a flower that matches your wedding theme and color, then trim the stem down to 1 to 2 inches (2.5 to 5.1 cm). Tuck the flower into your braid, then secure it with a bobby pin, if needed.  This works great with half-up styles; tuck the flower into the middle of the circlet, right where the 2 braids join together. Match the flower to the theme of the wedding. For example, you could use a rose for a romantic theme or an orchid for a tropical theme. This is a great option if you pinned back 2 braids to make a half-up style, because it will help conceal the bobby pins and elastics. A pin or clip will work the best, but you can also try a comb instead.  Match the metal to your jewelry. For example, if you’re wearing silver jewelry, then choose a silver clip, pin, or comb. Match the stones to your jewelry. If you’re wearing diamonds, then make sure that your hair ornament also has diamonds. If you’re wearing pearls, then go with something that has pearls. You can also use a tiara or hair vines instead. Do your braid first, then position the headband over your head, about 2 inches (5.1 cm) behind your hairline. Make sure that the ends of the headband are covered up by your hair.  If you did an updo, like a braided crown or halo, then tuck the hair accessory just behind it. If you’re using hair vines, you can also wrap them around your braid. The most popular hair jewels look like tapering springs with pearls or diamonds at 1 end. To use them, simply position them over your braid where you want them to go, then twist them into your hair. You can also use decorated bobby pins on updos, like braided crowns or braided buns.
Summary: Tuck some tiny fresh flowers into your braid for a bohemian look. Make a statement with a single flower. Dress up your braid with a fancy pin or clip. Tuck a delicate headband into your hair for a simpler look. Embellish a plain braid with hair jewels or hair pins.

INPUT ARTICLE: Article: Use a table, the floor, or any other flat surface with enough room to fold and lay the T-shirt face down. A smooth surface will make it easier for you to fold your shirt without wrinkles. Keep the shirt face down when you fold it so any logo or image on the front will be visible when it’s folded. When you’re finished folding your T-shirts, arrange them in your drawer so the collar is standing up. Stack multiple T-shirts so they support each other and stand upright in your drawer or container. Storing your shirts vertically will allow you to utilize your storage space more efficiently.

SUMMARY: Lay the T-shirt flat with the front side down. Stack your T-shirts vertically to save space.

In one sentence, describe what the following article is about: Arrange the cod fillets in a single layer in a microwave-safe 11- by 7-inch (28- by 18-cm) baking dish. Cover the dish with a lid, paper towel, or microwave-safe plastic wrap.  Keep the cod in a single layer in the baking dish. Do not stack the fillets since doing so will cause them to cook unevenly. If this dish is too large for your microwave oven, you may need to cook the cod in batches in a smaller dish. With the dish still covered, cook the cod for 6 minutes on full power. If your microwave does not have a rotating tray, pause the cooking process at the 3-minute mark and turn the dish 180 degrees before you continue cooking. Remove the baking dish from the microwave and uncover. Pour the broth and lemon juice into the dish and use a fork or spatula to flip the fillets over, coating both sides. Sprinkle the top of each fillet with the pepper and parsley. If desired, you could use other seasonings, like 1/4 tsp (1.25 ml) garlic powder, along with the pepper and parsley. Cover the dish once more and cook the fish for another 4 to 5 minutes, until it becomes opaque and can be easily flaked with a fork. If the microwave does not have a rotating tray, pause the cooking process halfway through and turn the dish 180 degrees before finishing the cooking process. Wait 5 minutes before transferring the cooked cod fillets onto individual serving platters.
Summary: Place the cod in a microwave-safe dish. Cook on high for 6 minutes. Add the broth, lemon juice, and seasonings. Cook on high for 4 to 5 minutes. Let stand before serving.

In one sentence, describe what the following article is about: By dehydrating your food, you take all of the liquids out. Once fully dehydrated, it’s very difficult for bacteria to form, creating a food that can last for weeks or months without refrigeration. The content of the food, including fiber content and calories, stays the same with dehydrating (except for a loss of Vitamin C in some foods because of its solubility). With a food dehydrator, available at some grocery stores and at many places online, you can preserve fruits, vegetables, and meats.  If you don’t want to buy a dehydrator, you can also get the same effect from a low-temperature oven. Use the oven on the lowest possible setting, place your food on a non-stick pan, and use a small fan to keep the air circulating and prevent any moisture buildup. The process takes all of the liquid out of the foods, preserving it in a new, chewier form. Once dehydrated, you can store these foods without refrigeration for weeks. Dehydrating is particularly good for backpacking trips or other times when you need to carry your food with you. . Smoked meats have been a way for people to preserve food for thousands of years. The kinds of wood for the fire and the spices you put on the meat itself can create an array of delicious flavors on the meat. There are two kinds of smoking – hot and cold. The differences are as follows:  When you smoke meat using the “hot” method, you are cooking it at a low temperature (150 degrees Fahrenheit and up) for a long time. The “cold” method, on the other hand, is at less than 100 °F (37.8 °C) and is not really meant to cook the meat at all, but rather to seal the meat enough so that bacteria cannot grow in it. This method works particularly well if you’re planning to cook the meat at some other point in the future. . Like smoking, curing is a process that has been around for thousands of years. The process involves using salt to leach the water out of meat, essentially dehydrating it. There are two main ways of curing meats:  Dry curing involves rubbing the meat with salt and sodium nitrite and other spices of your choosing. The meat is then typically hung to dry. For safety, it’s best to purchase a prepared mixture of salt and nitrate -- the amount should be about 1 teaspoon per 5 pounds of meat, but follow any directions on the mix that dictate amounts.  Wet curing or brining also uses salt, but in a liquid solution. Meat is placed into a “brine” made of water, salt, sodium nitrite, and other spices to cure. The typical mixture is about 1 ¼ cups of kosher salt per gallon of water.
Summary:
Try dehydrating your food. Smoke meats Cure meats