INPUT ARTICLE: Article: Open a jar of salsa and begin adding it gradually to the dip base. The salsa should be added to taste and stirred in until the mixture becomes a light pink color. Make sure not to add too much at once, as this can overpower the dairy elements and reduce the creaminess of the dip.  Choose a thick salsa instead of thinner types like pico de gallo to avoid making the dip watery. Just to be on the safe side, use mild salsa. If you want to spice the dip up later, you’ll have more control using fresh peppers and other seasonings. Sprinkle roughly a cup’s worth of shredded cheese over the top of the cream cheese/sour cream/salsa mixture. Cover the entire dish so that the cheese is distributed evenly throughout the dip. Add more cheese to taste. The sharper notes of cheeses with distinct flavors, like cheddar and jack, will stand out nicely in your dip. Take the tomatoes, onions and green bell peppers you diced earlier and add them into the dip. Mix the entire entire concoction together so that each ingredient is spread through the dip—ideally, each bite will contain a little bit of everything. Looking for other vegetables to build up your nacho dip? Try minced garlic, black beans or mild Anaheim or poblano peppers. Place the bowl containing the mixed ingredients in the refrigerator and allow it to sit for thirty minutes to an hour until the dip “sets up.” The cream cheese/sour cream mixture will thicken as it cools, and the flavors of the taco seasoning, cheese and vegetables will have time to come together. At the sixty minute mark, or whenever you’re ready to serve it, take the dip out, transfer it to the intended serving dish and arrange tortilla chips around the dip. You’re ready to eat! Leave the dip in the refrigerator until you’re ready to bring it out for your guests.

SUMMARY: Blend salsa into the dip base. Layer on shredded cheese. Incorporate the diced veggies. Refrigerate for up to an hour.

In one sentence, describe what the following article is about: Before you do anything, you need to read extensively about what it actually means to be a Shaolin Monk. This includes the duties, responsibilities, requirements, and other qualifications that Shaolin Monks must have. Kung Fu is studied, not to teach fighting, but to discipline the body and for the beauty of emulating the movements of the animals, which brings you into harmony with nature.   There are many books you can read that will teach you about the philosophy, about Buddhism and about meditation.  Understand the history of Shaolin Kung Fu, and its 1500 years of development. Know that not all Shaolin monks are the greatest warriors. They are essentially Buddhist monks who have studied the technique of Shaolin. Understand the strict requirements that Shaolin Monks are held to today. Understand the philosophy and spiritual aspects of Shaolin Kung Fu. Shaolin is a complete worldview and lifestyle geared toward creating a balanced and strong individual who is at ease with his or her world. The martial arts aspects of Kung Fu are just physical manifestations of a complete spirituality that you will need to learn and live by as a Shaolin Monk.  Shaolin Kung Fu is an outcropping of Buddhism. Shaolin Kung Fu requires intense training, self-control, and self-reflection. Shaolin Monks must possess a complete and utter dedication to their way of life. Buddhism is the basic foundation of Shaolin spirituality. In order to truly understand what it means to be a Shaolin monk, you need to also understand what it means to live as a Buddhist. Before you continue on your path to become a Shaolin Monk, you should dedicate yourself to learning about Buddhism. If the idea of being a Buddhist excites you, continue on your path.
Summary: Educate yourself about what it means to be a Shaolin Monk. Understand that Shaolin Kung Fu is not just about fighting. Learn about Buddhism.

If you are stuck without a measuring device, it can be useful to have some visual aids in your head as a reference for the correct amount. Here are some good ones to remember:  A teaspoon is about the size of the tip of your finger A tablespoon is about the size of an ice cube 1/4 cup is about the size of a large egg 1/2 cup is about the size of a tennis ball A full cup is about the size of a baseball, an apple or a fist Ideally, you would use your hands as they can be cupped to create a rounded shape. However, this may not be appropriate for sticky liquids. Try to select a transparent vessel that you can easily imagine your visual aid just fitting into. For example, if you are measuring a 1/4 cup, it may be useful to use a tall glass that an egg would just fit into. A wider glass, on the other hand, may be more appropriate for a 1/2 or full cup. This will help you to clearly see the amount being poured. Pour the fluid slowly into your vessel.  When you think you may have the right amount, stop and compare it to the size of your visual aid. Make adjustments to the amount in the vessel if necessary. This will make future estimations easier, as it provides you with a point of reference.  It is helpful to continue using the same vessels for the certain measurements (e.g. the tall glass again for a 1/4 cup).
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One-sentence summary -- Use an object as a reference point. Choose an appropriate vessel to pour your liquid into. Place your vessel on a flat surface and bring yourself down to eye level. Take a look at the amount of fluid in the vessel and commit it to memory.

INPUT ARTICLE: Article: In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. If you'd like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.  Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes. Be careful whenever handling hot grease. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.  You can peel your potato if desired. If you want something different, try using a sweet potato instead. You can also add more or less beef broth as needed, but don't let your filling get too soupy. You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:  Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly. Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

SUMMARY:
Cook your meat. Discard the grease or fat. Add the vegetables and beef broth. Thicken your pie filling (optional).