Problem: Write an article based on this summary: Combine the chopped whole almonds and ground almonds in a large pot. Add 2 cups of the granulated sugar. Add the mineral water and bring the mixture to a boil. Cover the almond water and refrigerate it overnight. Remove the almond water from the refrigerator and strain it through a cheesecloth or a fine sieve. Pour the strained liquid into a large mixing bowl that is inscribed with measurements. Return the almond water to the pot. Add 3-1/2 cups granulated sugar for every 1-1/2 cups of almond water that you measure. Heat the almond water mixture over low heat until the liquid is simmering but not boiling. Remove the syrup from the heat and allow it to cool. Add a few drops of orange blossom water, rose water and bitter almond extract to the syrup. Pour the syrup into a sealable sterilized container and refrigerate it until you are ready to use it.

Answer: Measure the quantity of almond water that you have.   Cook the liquid until all of the sugar has dissolved.  The syrup will have a golden color.


Problem: Write an article based on this summary: Turn off all electronics. Make your bedroom cool, quiet, and comfy. Set your alarm. Find a comfortable sleep position.

Answer: To prepare your body and brain for bed, you should switch off all electronics such as your phone, your computer, or your television. The light that emits from the screens on these electronics can stimulate your brain and reduce your brain’s ability to produce melatonin, a substance that helps you to sleep. You should also avoid bringing any electronics into your bed with you, as it may be more difficult to shut them off or block them out when you are trying to sleep. Rather than go on your phone or your computer when you are lying in bed, choose to do a relaxing activity that does not involve electronics. For example, reading a good book, writing in your journal, or talking quietly to your partner. Create a comfortable atmosphere to encourage sleep by ensuring your bedroom is not too hot and not near any loud noises. Use heavy curtains or shades to block out the light from your windows and cover any electronics in your room with a blanket so the light does not create a glow in your room. You can also use a sleep mask to cover your eyes and block out the light. Layer your bed with blankets and sheets so you can shed layers as you get hot at night and so your body does not overheat. Make sure you set any alarms before you get into bed so you do not have to get up once you are settled. You should try to go to sleep and wake up at the same time every night so your body gets used to your sleep schedule and you are not overly tired during the day. If your sleep schedule is not consistent, you can fix your sleep schedule by noting if you are overly tired in the morning or if you oversleep and making small adjustments to your sleep schedule over a period of time. You will need to give your internal clock time to get used to your new sleep schedule, but as long as you commit to going to sleep and waking up at the same time every day and night, your sleep schedule should gradually become more regular. Some people like to sleep on their backs or stomachs and some people prefer sleeping on their left or right side. If you have a tendency to snore, you should avoid sleeping on your back or your stomach, as this can restrict your airways and lead to snoring. However, you should choose a sleep position that you find comfortable and natural, as this will likely allow you to get the best sleep. If your natural sleep position is on your back, you should use pillows to raise your head and ensure you have a comfortable, supportive mattress. If you are pregnant, you should sleep on your left side with a body pillow and several other pillows to make sure your sleep position is healthy for your child and comfortable for you.


Problem: Write an article based on this summary: Diagnose medical causes. Examine lifestyle factors. Look for symptoms of dementia.

Answer: The cornerstone of dissociative amnesia is that it includes a level of forgetting that goes beyond typical forgetfulness and that cannot be explained by a medical condition. See a medical practitioner to rule out medical causes. A medical cause for memory loss can include brain injury or brain disease, certain cancers, or other disorders. Your physician may run tests to see if memory function is related to these causes. Dissociation can result from drug and alcohol intoxication. Drugs and alcohol can affect the brain in such a way to cause lapses in memory or “blackouts.”  Note whether drugs or alcohol have been used lately or frequently, and in what amount. A lack of sleep can also cause feelings of dissociation unrelated to medical or psychological causes. Dementia is characterized by memory loss, but also has other defining markers. The cause of dementia occurs in the brain and affects nerve cells, not psychological trauma. If the cause is dementia, other problems will occur outside of memory function, such as  difficulty finding words, problem solving, and coordinating movements. Someone with dementia may experience confusion and disorientation.  Sometimes, dementia may be caused by certain medications or vitamin deficiencies. When these are the cause of dementia, symptoms may be reversed.


Problem: Write an article based on this summary: Learn the key vegetable base of your cuisine, setting up your "canvas" for experimentation. Understand the power of spices, and which ones match well with which cuisines. Salt your food throughout cooking. Taste your meal constantly as you cook. Understand the power of a good acid. Prioritize great ingredients over difficult or complex recipes.

Answer:
In western cooking, a mirepoix is a combination of onions, carrots, and celery used as the base of many kinds of soup, sauces and dishes. There is generally twice as much onion as carrots and celery. You then cook the ingredients until soft in some oil, then use it to start your soup or sauce. It is key in French and Italian cooking, in particular. The longer you cook a base, the deeper the flavor.  For Cajun/Creole dishes, many people substitute green bell peppers for carrots. In Indian cooking, the "holy trinity" is onion, garlic, and ginger. It is used similarly, as a base. In Spanish cuisine (like paella), use onions, garlic, and tomatoes. In German cooking, you might use carrot, celeriac, and leek.  Caribbean cooking uses hot peppers, onions, cubanelles, garlic, and cilantro often pounded to a paste.  West African cuisine uses green & yellow onions, hot peppers, bell peppers, and garlic, often pounded into a paste. There are far too many spices to mention them all here, but there are some simple, easy combinations that all good cooks should know. A diverse, big spice rack is essential for cooking different cuisines and imparting subtle, but necessary, flavor to great dishes. The following, though necessarily incomplete lists, is a good starting point.   Italian: Basil, rosemary, thyme, oregano, bay leaves, cracked red pepper, fennel, pine nuts  French: Rosemary, parsley, thyme, basil, bay leaves, marjoram, nutmeg  American: Paprika, chili powder, oregano, basil, thyme -- very open-ended   Mexican: Oregano, chili powder, chipotle, cayenne, paprika, cinnamon, cilantro  Indian: Ginger, cumin, coriander, paprika, turmeric, cardamom, mustard seed, gram masala (spice mixture), clove, hot chili peppers, nutmeg  West African: Paprika, dijon, garlic/onion powder, hibiscus, cayenne, cumin, hot pepper  Chinese: Hot pepper, hot mustard seed, cinnamon, star anise, fennel, clove, ginger, licorice, sesame seeds, chili oilToast powdered or dried spices for 30 seconds in a medium hot pan, then cool them off before using for added flavor and professional complexity. Salt actually changes the chemical reactions taking place as you cook, removing moisture and expanding flavor. Anytime you add a new ingredient to the pan, sprinkle in a light dash of salt. Then, as you taste, you can keep adding salt to taste. Meats should be salted at least 20 minutes in advance of cooking, at room temperature. This removes surface moisture, allowing for a solid, tasty crust to form on the outside or skin. Trust your nose and tongue, not your eyes, when spicing foods. Good cooks are tasting constantly, checking in on their food at every stage of cooking. Spices actually mature in a dish, growing in flavor the longer they cook (so long as they don't burn). When cooking, you must be constantly sampling your food, adding a touch of this or a dash of that where needed.   In general, fresh spices need to be added towards the end, so they don't overcook, and dry spices should be added early on to soften and gather flavor. That said, you don't want to tear the dish apart. In general, a little taste after every new ingredient or spice should cover your bases. Whole books have been written about the used of acids, like lemon and vinegar, in cooking. Simply put, they give the food a kick in the pants, an expanding flavors so they pop more when you take your first bite. Acids are best when added at the very end of a dish for a fresh splash of flavor. If your dish is too acidic, add in some fat or sugar to balance it out. Try out:   Vinegar: Balsamic is sweet, white is bitter, rice is light, red wine is hearty, at this is only the beginning. A splash of the right vinegar in the pan, right before removing the food, is heavenly.  Citrus: Usually lemon, lime, or both, though oranges have use in some Caribbean and Asian cuisines. Good ingredients make good food. Moreover, you'll learn more from mastering a simple sauce than going for broke with an 8-hour meal. Each of the following recipes are great starters that will not only teach you valuable skills, they also make wonderful dishes:   Basic Tomato Sauce (teaches vegetable chopping, sauces, "mirepoix," seasoning)  Indian Curry (teaches pre-seasoning, ingredient substitution, time management)  Stir-Fry (teaches cutting technique, cooking timing, deglazing, pan-frying)  Roast Chicken or Turkey (teaches poultry/meat breakdown, roasting, time management, internal meat temperatures, and homemade gravies and roux)  Basic Pizza Dough (teaches baking basics, working with yeast, recipe customization')  Homemade Vinaigrette & Homemade Salads (teaches emulsion, uses of different greens, working with different flavored oils and vinegar, effective meal planning)