Write an article based on this "Choose plump, unblemished quail. Use the quail within two or three days. Marinate or brine the quail, if desired. Bring the quail to room temperature before cooking it."
article: When purchasing quail from the store, choose birds that appear relatively plump since they'll have a better ratio of meat to bone. Make sure that the skin appears unblemished, too.  Additionally, the quail skin should look creamy or yellow with a slight pink tint. Do not purchase quail that looks dry or smells peculiar. Note that quails can be purchased bone-in, semi-boneless, or fully boneless. Any of these options can be used. Store fresh quail in the refrigerator and use it within two or three days. Cover a tray or baking sheet with greaseproof wax paper or parchment paper, then put the quail on top. Keep it on the bottom shelf of the refrigerator so that no juices can drip off and contaminate other foods. You don't need to marinate or brine the quail, but since the meat is lean and fairly dry, doing so can reduce the risk of drying the meat out during the cooking process.  For a simple marinade: Combine the olive oil, garlic, thyme, sage, and parsley in a large glass bowl. Add the quail to the bowl and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate the quail for two hours.   For a simple brine: Combine the wine/water, salt, and bay leaves in a small saucepan. Bring the mixture to a boil on the stove over medium-high heat. Allow the brine to cool. Place the quail in a large bowl and cover with the brine. Cover with plastic wrap, then refrigerate for two hours. Remove the quail from the refrigerator roughly 30 minutes to one hour before you plan on cooking it. Keep it on the counter, away from cooked foods or foods that will be eaten raw.  Keep the quail on its tray or in its bowl as it drops to room temperature. Clean the counter both before and after setting the quail on top to minimize the risk of contamination. During this time, you should also drain any brine or marinade, then pat the outside and inner cavity using clean, undecorated paper towels or parchment paper. The surface should appear moist but not soaking wet.

Write an article based on this "Hem the bottom. (optional) Add a patch. (optional) Add a back pocket."
article: Put your pants on (inside out) and decide how long you want them to be. Fold in and pin the bottom hem where you want them to be. Straight stitch along your hem ½” from your raw edge.   You can decide to make Capri’s or shorts here. You can also stitch along the bottom of the hem for a finished look. If you want to add some flair to your pants, this can easily be done by taking fun shapes of fabric and attaching them. Use a glue stick to temporarily attach your patch and then sew around it using the stitching of your choice. If you decide you need a pocket, you can easily attach one on the back side of your pants. Simply use your scrap fabric to cut the size pocket you want. Use a straight stitch to attach it.

Write an article based on this "Make the cupcakes Frost the cupcakes. Roll the frosted cupcakes in blue sprinkles. Decorate the eyes and mouth. Place a cookie on the Cookie Monster cupcakes."
article:
. Use your favorite cupcake recipe and bake as many as you'd like to decorate as Cookie Monster. You could make vanilla, chocolate, strawberry, or a combination of these. Ensure that you let your cupcakes cool completely on a wire rack before frosting or decorating them. You can bake the cupcakes a day or two before you need to frost and decorate them. Just store them in an airtight container at room temperature until you're ready to decorate. Dip your offset spatula into a small bowl or can of blue frosting. Scoop out enough frosting to easily spread over the top of each cupcake. Ensure that you spread frosting evenly over the tops so that the entire top is covered. You don't have to be too detailed with perfect frosting technique since the cupcake will be covered with sprinkles and decorated. Shake about 1/2 cup of blue sprinkles into a small bowl. Hold each cupcake near the bottom and turn them upside down. Dip the tops of the cupcakes into the sprinkles and twist them around so that the frosting is completely coated in blue sprinkles. Try to choose blue sprinkles that match the color of Cookie Monster. Dab a little frosting onto the backs of white chocolate buttons. Set two white chocolate buttons on each cupcake for the eyes. Use your tube of black icing to squeeze little circles on the buttons to make the pupils. You should also use the tube to squeeze a mouth onto each cupcake. If you really want the mouth to show up underneath the cookie, you'll need to make it very large or wide. Break one chocolate chip cookie and stick one half directly onto each mouth. The chocolate chip cookie should be sticking out a little so that it looks like the Cookie Monster is eating it. You could also use a chocolate sandwich cookie instead of chocolate chip.