INPUT ARTICLE: Article: Really. Though sleeping on top of your textbook every night won't result in some type of mental osmosis, you'll be surprised how much you do gain from going even if you don't pay attention 100% of the time. Some teachers reward those who go by giving attendance points or even giving out extra-credit answers or "secret" info to those present. Score.  And while you're there, take good notes. But you knew that right? Going to class, while also helping with knowing the content and what will be on the tests, will alert you to deadlines and test dates. Sometimes professors switch things up on a whim. If you go, you'll know what to expect and when you have to show up. Turns out your teachers are just as bored with you as you are with them. If you can be one of the students that actually engages and that they like, it can work wonders for your grades, sure, but also your class experience. So participate! Ask questions, make comments, and just be attentive. Teachers are sick and tired of snoozers. You don't have to break new philosophical ground with every comment you make. Even answering questions your teacher poses can get you in good. Some teachers have participation points or will round up your grade if they know you do. So do it! If your teacher has office hours, go to them. If not, seek them out after class. Think about it this way: You have to give $50 to an acquaintance or to a friend. Who would you give it to? So when you get 95.5% on that test, it's that extra effort to get to know them that can bump you up to that A. You don't have to ask about their kids or invite them out to lunch. No, no, no. Simply go up to them after class, ask them about a point they covered and go from there. You could also ask them for scholarly advice (potential jobs or schools, maybe?) and talk about yourself, too. You both need to get to know each other! Teachers are people; they are not machines. If you need something, they may be able to accommodate you. Especially if you're a good student that they've gotten to know! If you got a less-than-stellar grade on a piece of homework or exam, ask to do extra credit. Even if they say no, no harm done. Even if you didn't get a less-than-stellar grade, ask about extra credit. When you're rocking a 105% class average, you can slack a little (but not too much) on the next test! Don't take seven, but do take one. Everyone needs to take pinball or choir or cake baking. Use it to recenter and focus yourself. And to be well-rounded! You can't all be about academics. All work and no play makes Jack a dull boy, remember? You still gotta ace it, you know. So go to it, try your hardest, but go home not having any homework, you know? The world you live in is amazing. There are textbooks online. Tons of schools post their lectures in either video or audio format online. There are websites dedicated to helping you learn. USE THEM. Ask your teacher for his/her powerpoints. Get on Memrise and make yourself some interactive flashcards. Go to Khan Academy to brush up on the Korean war. This ain't the 50s and you don't have to rummage through your library's card catalogue anymore to find extra resources. They're right at your fingertips.

SUMMARY: For starters, go to class. Participate in class. Get to know your teachers. Ask for extra credit. Take a blow-off class. Take advantage of technology.

INPUT ARTICLE: Article: The two beefsteak tomatoes need to be roasted for 20 to 25 minutes in an oven heated to 500 degrees Fahrenheit (260 degrees Celsius). Once cooled, the skin should be peeled off.  The tomatoes should weigh about 1 lb (450 g) combined. Preheat an oven or toaster oven to 500 degrees degrees Fahrenheit (260 degrees Celsius). Prepare a rimmed baking sheet by lining it with aluminum foil. As the oven heats, prepare the tomatoes by cutting an "x" through the skin at the bottom of each one. This incision will make it easier to peel away the skin later on. Place the tomatoes on the baking sheet, and place the baking sheet in the preheated oven. Roast the tomatoes until they are well-charred and tender. This should take about 20 to 25 minutes. Let cool. The skin should already be peeling away at the "x" incision you made earlier. Once the tomatoes are cool to the touch, pull off the skin by peeling it away at the "x" mark. Throw the skin out. The chiles should be seeded and toasted in a large skillet over medium-low heat until fragrant.  The chiles should be about 5 to 6 inches (13 to 15 cm) each. Wipe them clean with a moist paper towel before proceeding. Use a sharp kitchen knife or a pair of kitchen scissors to cut the chiles open lengthwise, from end to end. Dig out the seeds and any large ribs. Heat a heavy skillet or griddle over medium-low heat without oil. Place the chiles on the skillet cut-side-down. Press them down and flip them over with a heat-resistant spatula until they become just barely darkened and fragrant. This should take about 1 minute per chile, and you should work in batches of 1 or 2 chiles at a time. Cover the toasted chiles with cold water and let them soak for about 30 minutes.  Use a medium-size bowl. The chiles should soak until they are softened. Add the garlic and onion to the heated skillet or griddle in batches. Toast each one until they are golden-brown with a few blackened spots.  You need about 1/4 cup (60 ml) of peeled garlic. You can add up to twice as much if you prefer a stronger garlic taste. Turn the garlic as necessary to prevent it from blackening too much. The garlic will need to be cooked for about 8 minutes. Only flip the onion slices once. The onion needs to be cooked for roughly 15 minutes. Blend together the drained chiles, tomatoes, garlic, onion, cloves, and allspice with a little water.  After the chiles have finished soaking, drain them and place them into your blender. Add the tomatoes to the blender along with any tomato juice they are sitting in. Add the garlic, onion, cloves, and allspice, as well. Puree the sauce. Add up to 1/2 cup (125 ml) water, pouring in a little at a time, until the sauce becomes very smooth. This should take around 2 minutes. Heat the oil in a large stockpot before adding the puree. Fry the puree until it becomes thicker.  Heat the vegetable oil in a 6-qt (6-l) heavy-duty stockpot over medium heat. A Dutch oven also works well. Add the puree. It will likely splatter, so prepare yourself. Reduce the heat to low. Fry the puree, stirring constantly with a wooden spatula or spoon, until it thickens. This should take about 5 minutes. Add 1 cup (250 ml) water, as well as the vinegar, sugar, and salt.  After adding the water, raise the heat to medium-high and bring the sauce to a boil. Add the vinegar, sugar, and salt. You will need about 1 Tbsp (15 ml) salt, but you can add more or less depending on your own sense of taste. Reduce the heat again to medium or medium-low, so that the sauce sits at a steady simmer. Partially cover the pot, leaving a small gap to vent some of the steam. Cook, stirring occasionally, for 30 minutes. Add water, if necessary, to keep the sauce at the same consistency.

SUMMARY:
Roast the tomatoes. Toast the chiles. Soak the chiles. Toast the garlic and onion. Puree the sauce ingredients. Heat the puree. Stir in the remaining ingredients and finish cooking.