Q: Place a stainless-steel roasting pan on the stove and turn the heat to medium-high. Pour in 2 tablespoons (30 ml) of vegetable oil. While the oil heats, get out 6 pounds (2.75 kg) of whole beef brisket and sprinkle both sides  with kosher salt and ground black pepper. Place the meat in the hot oil and cook it for about 6 minutes. Carefully turn the meat over and cook the other side for another 6 minutes.  You'll need to lay the roasting pan across two burners and turn them both on to give even heat. The brisket should be browned on both sides once it's seared. Wash 1 pound (about 6 medium or 450 g) of carrots and chop them into bite-sized pieces. Wash 1/2 pound (about 4 stalks or 225 g) of celery and chop them into bites. You'll also need to peel 2 pounds (about 5 medium or 1 kg) of yellow onions and cut them into 1/4-inch (6 mm) slices. Transfer the brisket to a baking sheet and set it aside. Add the cut onions, carrots, celery, and 6 medium cloves of garlic to the roasting pan. Cook the vegetables over medium heat for about 6 minutes. You'll need to stir the vegetables to prevent them from sticking to the pan. The vegetables will soften and start to turn golden brown. Pour in 1 cup (240 ml) of dry red wine and stir the mixture until it begins to bubble. Ensure that you're scraping around the bottom of the pan to loosen bits of vegetable or meat. Stir in 1/3 cup (80 ml) of ketchup and a 14-ounce (400 g) can of whole peeled tomatoes that you've crushed by hand. Pour in the juice from the can too. Turn off the heat and place the seared brisket back into the roasting pan. Add 4 sprigs of fresh thyme and 2 bay leaves. Tightly cover the pan with a sheet of aluminum foil. Turn the oven on to 300 degrees F (150 degrees C) and put the roasting pan in the center of the oven. Bake the brisket for 3 to 4 hours. Check the meat by inserting a fork. The meat should be tender enough to shred a little once it's finished cooking.  Because the brisket has such a long baking time, there's no need to preheat your oven.  Pro Tip: Executive chef and restaurant owner Alex Hong recommends: "Cover the brisket with tin foil and let it go low and slow. If you cook it much longer than that, or at a higher temperature, it's going to dry out." Remove the brisket from the oven and let it sit for 30 minutes. This will redistribute the juices within the meat. You can use a ladle or large spoon to scoop away any fat that's floated to the top of the pan. You should also throw away the sprigs of thyme and the bay leaves. Lift the brisket out of the pan and put it on a cutting board. Use a sharp knife to carefully slice against the grain of the meat. Make very thin slices and put them all back into the roasting pan. The meat should be covered in the braising liquid. Let the brisket rest again for 30 minutes so it absorbs the liquid and then serve the brisket. You can make the brisket up to 4 days in advance. Store the cooked brisket in an airtight container in the refrigerator.
A: Season and sear the brisket. Cut the vegetables. Saute the vegetables. Stir in and cook the wine, ketchup, and tomatoes. Add the brisket and herbs to the pan. Turn on the oven and cook the brisket for 3 to 4 hours. Rest the brisket for 30 minutes. Slice and serve the brisket.

Article: Dirt and crumbs can build up and potentially scratch your tile, so make sure you sweep it up every day. Use a soft bristle broom and a dustpan with a rubber edge. If you want to use your vacuum on your stone tile floors, make sure it has a hard floor setting. Look under your vacuum to be sure it doesn’t have rotating brush heads either. Don’t scratch your stone tile floors! Keep grime at bay by mopping stone tile floors weekly. Use a soft mop head or sponge and don’t drench the floors with water. Dampen a mop with the cleaning solution and wash dirt away.  Use diluted general floor cleaner on harder stone floors, such as granite and slate. Use stone cleaner on softer stone, such as marble and limestone. Marble and limestone can scratch easily, so make sure you mop them weekly with a stone tile cleaner. Strong cleaner will damage the surface of soft stone. Purchase a specially formulated stone tile cleaner at your local home store, or ask your tile dealer for a  good recommendation.
Question: What is a summary of what this article is about?
Sweep with a soft broom every day. Make sure your vacuum has a hard floor setting. Mop with a soft sponge or mophead weekly. Use a stone cleaner on soft stone.

Q: Khaki is the most popular safari clothing color, because it will help you blend in to your surroundings. During the dry season, wearing khaki, brown, or tan will help you blend in to the landscape. Sticking to these colors also helps to hide dirt. Your clothes will likely get dirty as you hike through brush or travel along dusty roads, and if your wardrobe is made up of mostly browns, tans, or khaki, the dirt will be hidden better. Depending on where you are for your safari, the rainy season will occur at different times of the year. Wherever you are during rainy season, wear greens and browns. The foliage will be greener and you'll blend in better. Bright colors - especially red - can scare of the wildlife you're on safari to see! White will actually attract the attention of game if you're on a walking safari, and make the animals more likely to flee. Blue has been known to attract the tsetse fly in Eastern Africa. Tsetses can transmit diseases that can make you quite ill, so it's best to avoid wearing blue and keep them away!. In most African countries, camouflage clothing is associated with soldiers. It might seem like a good idea to wear to blend in with your surroundings, but you don't want to mislead people about who you are or why you're there.
A:
Wear khakis, browns, and tans during dry season. Wear browns and greens during rainy season. Avoid bright colors, including white. Avoid blue in Eastern Africa. Do not wear camouflage clothing.