Problem: Write an article based on this summary: Gather your ingredients.

Answer: This sanitizer closely emulates the commercial kind, without all the chemicals and without the bad smell. Hand sanitizer should not replace hand washing; just use it when you really need it. Here's what you'll need:  2/3 cup 99% rubbing alcohol (isopropyl alcohol) or 190-proof grain alcohol (Do not substitute other concentrations of alcohol.) 1/3 cup pure aloe vera gel (preferably without additives) 8 to 10 drops essential oil, such as lavender, clove, cinnamon, or peppermint Mixing bowl Spoon Funnel Plastic container


Problem: Write an article based on this summary: Start the sprouting process by soaking the corn with warm water. Let the kernel corn sprout for 8 to 10 days. Remove the sprouted ends from the corn. Crush the kernels. Add 5 gallons (18.

Answer: Place 10 lbs. (4.5 kg) of untreated kernel corn in a burlap sack and place that burlap sack in a larger bucket or container. Then, saturate the burlap sack with warm water. Make sure the corn is completely and evenly soaked. Why sprout the corn for whiskey? In short, sprouting eliminates the need for added sugar in the mash, allowing you to get a more authentic whiskey. Also called "malting," sprouting causes enzymes in the corn to convert starches to sugar. Those sugars then become the building blocks of the alcohol in the whiskey. Keep the bag in a warm, dark environment, such as a well-insulated garage or basement. Make sure the corn remains damp for about a week and a half. During the sprouting phase, keep the temperature of the corn between 62° and 86° F (17° and 30° C). Wait for the sprouts to grow 1/4 in. (0.6 cm) long, and then rinse the corn in a bucket of clean water. While doing so, remove as many of the sprouted roots as possible by hand. Discard the sprouts. Reserve the corn. Using a rolling pin with a solid end, a wooden muddler, or any other large implement, crush the kernels in the primary fermenter. Stop when all the kernels have been broken apart.  If you want to, you can also use a grist mill to crack apart the corn. You can only do this, however, when your corn is fully dried; wet corn won't go through the grist mill properly. To dry your corn for use in a grist mill: Lay the sprouted corn in a thin layer over a clean, even surface. Place a box fan near the corn and turn it on. Let the fan dry out the damp corn, stirring a couple times a day. 9 l) of boiling hot water to the corn mash. You're now ready to ferment.


Problem: Write an article based on this summary: Refrigerate your flaxseed for up to a year. Freeze unused flaxseed to extend its shelf life to over a year. Grind only as much as you plan on using right away. Protect ground flaxseed from prolonged exposure. Check the freshness of your flaxseed before using it.

Answer: The refrigerator’s dark, temperature-regulated conditions make it the perfect means of preserving freshly-opened flaxseed. Inside, the grains will be protected from heat and light, both of which can cause them to spoil prematurely. Best of all, almost any type of storage container can easily go into the fridge, provided it’s the right size.  Whenever possible, the refrigerator should be your first choice for putting away flaxseed. Refrigerated flaxseed has the potential to last 6 whole months longer than flaxseed stored at room temperature. If refrigerator space is limited, just look a few feet higher. Stashing your flaxseed in the freezer is a wise move if you know you’re not going to get around to using it for a while, or you prefer to buy it in bulk. It will stay good for a year or longer past its listed expiration date, since the surrounding temperature is so low. There’s no need to thaw frozen flaxseed prior to grinding it or adding it to food. Hold off on processing your whole flaxseed until you’re ready to sprinkle some into a green smoothie or bowl or oats. Then, measure out the desired amount and return the rest to the pantry or refrigerator. It may be a little tedious, but it will greatly increase the lifespan of your supply. Freezing ground flaxseed may keep it fresh for as long as 3 months. Even so, the sooner you put it to use, the better. Anytime you’re grinding flaxseed, add it to your food or transfer it to its intended storage container without delay. The longer it remains out, the more likely it is to take on moisture. Even relatively dry air can kick off oxidation and lead to spoilage.  Avoid grinding or opening a container of ground flaxseed in a steamy kitchen. Always reseal your storage container and return it to the refrigerator or freezer as soon as you’re finished portioning. When flaxseed spoils, the fatty acids deteriorate, causing it to take on a rancid odor. Open up the container and give the flaxseed a whiff to make sure it’s okay to eat. If it smells questionable, it’s probably best to throw it away and spring for a new batch.  By contrast, fresh flaxseed will have a mild, nutty scent. Consuming spoiled flaxseed isn’t dangerous, but it may have an unpleasant taste or cause minor digestive issues.


Problem: Write an article based on this summary: Choose your plastic sheet.

Answer:
There are primarily two kinds of plastic to choose from when it comes to creating a stencil--acetate and Mylar.  They both do the job well, it's simply a matter of preference, so check them out at your local craft store to see which appeals to you  These films come in clear and color, are available by the sheet or by the roll and some even have an adhesive backing. Check the surface to be sure it accepts pen or pencil well so that you can easily draw or trace your design.  Look for plastic that has a matte finish as this surface will typically work with graphic or ink. Acetate does have a couple of disadvantages if you're making a stencil that you plan to keep.  With time it develops a yellow or grayish cast and its edges have a tendency to curl. Repurpose your old x-rays.  Put those old plastic films to a new use as a material for your stencil design.