Q: One of the reasons it's so great to keep English muffins in your freezer is that you can simply pull them out frozen and pop them straight into a toaster or oven. This makes them ideal as a quick snack that can be stored for a long time without fear of spoiling.  You can use a toaster, toaster oven, or traditional oven to heat up your frozen English muffin. Frozen English muffins that are allowed to thaw out are typically fine to use, although they tend to be soggy. Warming them in a toaster or an oven is ideal, as opposed to eating them without warming. Some toasters have a setting that is made specifically for heating up frozen foods. It simply adds a bit of time to the toasting cycle so that the English muffin gets totally warmed up on the inside and toasted on the outside. A frozen English muffin will take a little longer to cook or toast than one that wasn't frozen. However, the time difference is typically less than a minute.  If you are unsure how long to cook your English muffin, use your usual amount of time. You can then add a minute or 2 if your muffin isn't cooked thoroughly. Toasting a plain frozen English muffin will usually take about 3-4 minutes, depending on your specific toaster. If you'd like to warm up your plain English muffin in the oven, set it to 300 °F (149 °C) and bake it for 15 minutes. An English muffin sandwich will take twice as long to heat through. Wrapping the frozen English muffin in a paper towel will help keep the right level of moisture in it. This is especially important if microwaving a pre-assembled sandwich, as it keeps the sandwich together and prevents a potential mess in your microwave. Once your English muffin is toasted, you can use it like you would an English muffin that had never been frozen. Eat it plain, with butter, or with any number of toppings. Some popular toppings for English muffins include:  Jam or jelly Nut butters Pizza sauce and cheese Lunchmeat Tomato or avocado
A: Toast or bake frozen English muffins without thawing them out. Use the frozen setting on your toaster or toaster oven, if available. Toast or bake for longer than you would for an unfrozen English muffin. Wrap English muffins in a paper towel before microwaving. Add toppings to your English muffin.

Article: Dark leaves on a snake plant indicate that it is healthy and well-nourished. Leaves that have a yellowish tinge on the outer edge of the leaves or leaves that are pale and floppy could indicate that the plant is dying. Don’t re-pot your plant until it’s healthy so it can adjust to its new home and survive the transfer. A pale sansevieria doesn’t necessarily mean that the plant will die. It may just need some water and care and you can bring it back to life! Sansevieria are very susceptible to rotting out, especially if they sit in water for too long. Choose a pot that has good drainage, like a terra cotta pot or a pot made with another porous material so your snake plant isn’t at risk of rotting. Porous materials include terra cotta, clay, timber, paper pulp, and other natural materials that allow moisture to move through them. Snake plants don’t require too much water, and their roots can actually be damaged if they’re allowed to soak in soil that is full of moisture. To allow for good drainage and a healthy root system, choose a free-draining soil mix or even a soilless potting mixture. Place your sansevieria into the potting mixture and cover it with enough to hold it secure in the pot.  Many potting mixes that you can purchase from gardening stores are designed to help control moisture and improve drainage. Check the packaging for information on the potting mix. Use a soilless potting medium like vermiculite, peat moss, or perlite. When you’re ready to re-pot your snake plant, take a firm hold of the base of the leaves, where they connect to the soil. Gently slide the plant out of its pot.  Don’t shake any dirt loose from the roots. Be careful not to yank or jerk the plant or you could separate the leaves from the roots and kill the plant. Move the plant to its new pot and add enough soil or soilless mixture to support the plant and keep it upright. Add more soil mixture if the sansevieria leans to one side or is unstable in the pot.  Hold the snake plant in an upright position while you add soil to the pot. Pack the soil down by patting it with your hand to add support to the plant.
Question: What is a summary of what this article is about?
Look for dark green leaves to make sure your sansevieria is healthy. Get a pot made out of a porous material. Choose a potting mix that allows for good drainage. Grasp the sansevieria at the base of the leaves and pull it from the pot it came in. Place the snake plant into its new pot and add soil to cover the roots.

Problem: Article: Carefully rinse the strawberries in a colander to wash away any debris. Then, cut them to prepare them for the mascarpone cream. There are 2 ways you can cut them:  Perpendicular cuts: Use a paring knife to trim off the stem end to create a flat surface, and then place the stem end facing down on a cutting board. Next, cut the berry in half starting from the top, slicing down towards the cutting board but not all the way through the berry. Then, make another perpendicular slice using the same technique. Fan out the berry so it resembles a blooming flower. Upright, core removed: Alternatively, slice off the tip of the non-stem end so the berry can stand upright. Then, slice off the leafy stem and remove the core, so the inside of the berry is somewhat hollowed-out. Stand the berries upright. Finally, add a garnish of your choice if you’d like. Small sprigs of mint can add a fresh taste, or toasted almonds can bring a crunchy contrast to the sweetness of the cream.
Summary: Wash and cut 16 strawberries. Garnish with mint sprigs or toasted almonds.

Q: Scoop 1 tablespoon (5 g) of ground milk thistle seeds into a tea bag or filter and put it in a tea pot. Pour 2 cups (470 ml) of boiling water into the pot and let the tea steep for 3 to 5 minutes. Take the tea bag out and sip the tea slowly. To flavor the tea, consider adding lemon or honey. Measure 5 ounces (147 ml) of alcohol that's at least 100-proof into a glass container. Add 1 ounce (28 g) of harvested milk thistle seeds and screw a lid on the container. Shake the container every day and let the tincture rest for at least 5 to 6 weeks. Strain the tincture before you're ready to use it.  Store the tincture for several years in a dark container with a dropper. To take the tincture by mouth, squeeze 1 to 2 drops onto your tongue 2 to 4 times a day. Place your seeds into a blender or food processor and put the lid on. Pulse the seeds until they're ground into a fine powder. Store the powder in an airtight container for up to 6 months. To use the powder, mix 2 to 3 tablespoons (16 to 24 g) into a smoothie.
A:
Brew tea to enjoy the antioxidant and anti-inflammatory properties. Make a tincture to mix into lotions, salves, or bath salts. Grind the seeds into a powder for liver pain.