Problem: Write an article based on this summary: Cut and fasten the sideboards on the wagon platform. Sand any rough or splintery edges with a power sander or sandpaper. Finished.

Answer: Use wood screws or brad nails to attach these sides. Be especially careful if this wagon will be used by a child.


Problem: Write an article based on this summary: Preheat the oven and the baking dish. Combine the egg and milk. Whisk the dry coating. Cut and dip the chicken into the dry coating. Dip the chicken into the egg mixture. Dip the chicken into the dry coating again. Melt the butter in the pan and add the chicken pieces. Bake the oven-fried chicken. Flip the chicken and finish baking it.

Answer: Turn the oven on to 410°F (210°C). Get out a baking dish or roasting pan that's large enough to hold all of the chicken in a single layer. Put the dish in the oven to heat up as the oven heats. Putting the chicken into a hot pan will create a crispy crust. Crack 1 egg into a shallow prep bowl. Pour in 1/3 cup (80 ml) of milk and whisk the egg and milk together until the egg is completely incorporated. Set this mixture aside. In another prep bowl, place 1 cup (125 g) of all-purpose flour and 4 tablespoons breadcrumbs. Measure the baking powder and seasonings into the bowl and combine them. You'll need to whisk in:  1 teaspoon baking powder 1 tablespoon salt 2 teaspoons ground paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground pepper Take 2 pounds (900 g) of boneless skinless chicken breast and use a sharp knife to cut each breast into three or four pieces. Place the chicken strips into the dry mixture and toss them until they're coated. Shake off any excess from the pieces. You'll need to coat them in batches, since all of the chicken won't fit in the bowl at the same time. Transfer the chicken to the bowl with the egg mixture and cover each strip in the egg mixture. You'll need to do this in batches, so you don't crowd the chicken. Put the coated chicken strips back into the bowl with the dry coating. Toss the chicken strips again, so they're completely covered with the dry mixture. Use hot pads to take the baking dish out of the oven. Put 1/4 cup (60 g) of butter into it. It should melt quickly in the hot pan. Once the butter melts, lay the coated chicken strips in the pan. Put the hot pan back into the preheated oven and bake the oven-fried chicken for 10 to 12 minutes. You should see the chicken crisp up and become golden brown. Using boneless, skinless chicken and cutting it into strips helps the chicken cook quickly. Remove the pan from the oven and use a thin spatula or tongs to carefully flip the chicken over. Return the pan to the oven and bake the chicken for another 5 to 10 minutes. This will help the other side become crispy. Remove the pan from the oven and serve the oven-fried chicken. If you want an even crispier crust, consider broiling the chicken for a few minutes until it's as crunchy as you like it.


Problem: Write an article based on this summary: Cut the shortcake squares in half and brush with the rum butter. Cover one piece of the shortcake with the peaches and cream. Place second piece of the shortcake on top and add more fruit and cream.

Answer: With a knife, split the shortcake squares in half horizontally. Use a pastry brush to apply the rum butter mixture to each cut side of the shortcake and place on a plate. If you don’t have a pastry brush, try using a coffee filter or your fingers to brush the butter over the shortcake. Place one buttered piece of the shortcake in the center of the plate, and spoon enough peaches to cover the square onto it. Next, top the peaches with a dollop of the whipped cream. Top the first shortcake half with the other piece. Layer a few more peach slices and another dollop of whipped cream on top to finish off the shortcake. If you prefer, you can top the second layer of shortcake with only whipped cream.


Problem: Write an article based on this summary: Gather your hand. Prepare the number card. Mask one of the jacks. Set up the trick. Make the jack "jump.

Answer:
For this trick you will need to cut one of your cards in half. Do this with a trick deck you don't plan to use for card games. Take out four cards: three jacks of any suit and a number card (4 of hearts or 7 of diamonds). Use a pair of scissors to cut the numerical card in half so that the top and bottom of the card are still clear. Then use tape to join the ends of the severed card together. Don't tape in front of the inside of the card. Your card should now be able to be folded without tape showing. Fold the numerical card on top of one of the jacks. Hold the cards so that the masked jack is in the middle of the other jacks. When showing the hand to people it should look like a numerical card in between jacks. Once you have the prepared cards in your hand, you're ready to try it on someone. First show your audience the "three" cards. Make some type of line about how one card is being sandwiched between two jacks. You want to get them thinking about the two jacks in your hand. " Now you're ready to finalize the trick. Turn the cards over so they are face down and pull them onto a surface starting with the bottom card. The masked jack will look like any old face down card. It is important to grip and conceal the sleeve card. Have someone from the audience flip the cards over.  When finished successfully, the audience will see three jacks. Practice concealing the "mask" and work on preforming this trick quickly. The faster you can do the trick, the more convincing your act is.