Tinder is very small pieces of dry material that catch fire quickly. Things like dry leaves, dry bark, dry grass, and any dry bits of wood are all ideal materials for tinder. Kindling is bigger (but still small) pieces of woodsy material that also catches fire quickly. Things like small branches and twigs (about the width of your fingers) are ideal materials for kindling.  It’s a good idea to have both tinder and kindling when making a fire, because they help to get the fire started, to help inflame the actual logs. It is very important that the tinder and kindling materials are dry when creating a bonfire. Wet materials most likely not burn. If the outside environment you’re building your bonfire in is wet and damp, you might want to consider bringing your own tinder and kindling. Things like balled up newspaper, ripped pieces of cardboard, and dryer lint are all good alternatives for tinder. Walk around your woodland area and collect pieces of wood that are approximately the width and length of your arm. The sizing can vary, but the fueling firewood should be the biggest and thickest pieces of wood you use to build your bonfire. The firewood needs to be relatively dry, so avoid wood that is really flexible, and has a lot of moss growth.  Burning wet wood will only result in creating a lot of smoke as the wood burns. Collect about 20-25 pieces of firewood. This is only so you are prepared to add more wood and keep the fire going, if need be. Lay your tinder pieces inside the center of the designated bonfire area. Create a layer of tinder about a square foot wide. Stack and lean your kindling pieces on each other in a teepee style. Keep adding more kindling until you have a solid teepee structure. Then, add your bigger pieces of firewood to make the teepee structure bigger.  There are many ways to construct a fire (teepee style, lean-to style, log cabin style, top-down style, crossfire style, etc.), depending on the intended use of the fire. Since a bonfire is different from a campfire in that it meant to burn for a limited amount of time and is usually for celebratory gatherings (rather than cooking or burning over a long period of time to provide heat), a bonfire is typically assembled in a large, teepee style.  Be sure to leave a space in the teepee on the side the wind is blowing. This will allow you an entrance space to light the inner tinder, while also allowing blowing wind to further increase the burning fire. Use a match or a lighter to light the tinder through the opening in the teepee. You can light the tinder from other sides as well. As the fire burns and the wood starts to disintegrate, add bigger pieces of firewood to the fire. Be mindful to build upon and maintain the teepee shape, and not get any body parts too close to the flames.
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One-sentence summary -- Gather tinder and kindling wood. Collect your firewood. Create a bedding of tinder. Position your wood. Ignite the fire.

Q: Place the butter in a large saucepan and set it over medium heat. Allow the butter to melt completely.  To help the butter melt faster, cut it into six to eight chunks before tossing it into the saucepan. Rotate the saucepan as needed to spread the butter evenly across the bottom. Sprinkle the flour evenly over the melted butter, then quickly and continually whisk the two ingredients together.  Add the flour gradually to prevent any of it from burning or clumping together. After combining all of the flour and butter, continue whisking for another 1 or 2 minutes. Prolonged exposure to heat should "cook out" the raw flour taste and give the resulting gravy better flavor. Pour the broth or stock into the saucepan, whisking well and continually after each addition.  Use chicken or turkey broth to create a gravy for poultry dishes, or beef broth to create a classic beef gravy. For a generic brown gravy, consider using two parts beef broth and one part chicken broth. Continue cooking the gravy until the mixture bubbles. Once it bubbles, it should also thicken to the right consistency. Sprinkle the gravy with black pepper and chopped parsley, if desired. Mix well to combine.  Adjust the amount of each seasoning to taste. Since canned broth is usually quite salty, extra salt usually isn't needed. You can add some to the gravy if desired, however. Remove the pan from the stove and serve the gravy while it's still hot.  If you aren't ready to serve it yet but plan to do so soon, keep the pan on the stove over very low heat until the rest of the meal is ready. Stir the gravy occasionally. If you won't be ready to use the gravy soon, pour it into an airtight container and refrigerate it. Simmer it on the stove until heated through prior to serving.
A: Melt the butter. Whisk in the flour. Gradually add the broth. Season the gravy. Serve.

Article: Like most types of citrus, oranges do not ripen once you harvested. Choose oranges that are bright in color. Store them at room temperature, away from sunlight.  Winter is the peak season for oranges. Studies have shown that keeping fruit in a bowl on the counter makes them more tempting to eat. Slice up some strawberries, and add them to a bowl with grapes and canned pineapple cubes. Peel an orange, pull apart the wedges, and cut them in half. Add the sliced wedges to your salad. Peel an orange, pull apart the wedges, and slice them in half. Add them to a bowl of lettuce or spinach, and top with toasted walnuts/pecans and crumbled gorgonzola cheese. Toss the salad with a balsamic or sweet citrus dressing. Consider adding some pomegranate seeds as well.  Instead of tossing the peel, rinse it and cut it into thin slices. Boil the orange peel in water and sugar. For extra goodness, try dipping the candied peels in melted chocolate. Let the chocolate harden before enjoying them.
Question: What is a summary of what this article is about?
Choose ripe oranges. Add some oranges to your fruit salad. Garnish your lunch or dinner salad with sliced up orange wedges. Toss some orange into a salad with other citrus. Save the peel and candy it.

Article: Place the tip of the stem at the tip of your tongue.Because the stem is lying parallel to your tongue, the motion of pushing up will naturally bend the stem in half. Keep pushing your tongue up until it presses the stem against the roof of your mouth--keep it pressed there. During this step, your lips should remain closed. Hold the stem between your front teeth, where it should form a loop with the ends in an X-shaped crossover. This motion should leave the tips pointing toward the front of your mouth. While still biting down on the stem with your front teeth, locate and push the longer end of the stem through the loop. Keep biting down on one end as you pull the knotted stem out of your mouth by the other end. This will tighten your knot and keep it intact before you reveal it. Present the tied stem with a flourish, holding the loop so everyone can clearly see the knot.
Question: What is a summary of what this article is about?
Lay the stem lengthwise on your tongue and push your tongue up slowly. Bite down gently until the two ends of the stem cross over. Use the tip of your tongue to push one tip through the loop. Grab one end of the stem with your fingers.