Write an article based on this "Gather your baking ingredients. Separate the egg whites from the egg yolks. Beat the egg whites. Cream the butter with the sugar. Add the egg yolks and lemon zest to the butter mixture. Sift the baking powder and flour into a bowl. Add the flour mixture to the butter mixture. Fold in the egg whites."
article: You will need 3 eggs, 1/2 cup (114 grams) of butter at room temperature, 1 teaspoon of lemon zest, 1 cup (125 grams) all-purpose flour, and 1/2 teaspoon of baking powder. To get room-temperature butter, leave a stick of butter on your counter for a few hours. First, set out two small cups or ramekins. Next, crack the egg over one of the ramekins. Allow the whites of the egg to fall into the ramekin. Gently pass the egg yolk between the two shell halves until all of the egg whites have separated. Place the egg yolk in the empty ramekin and pick out any pieces of shell that you see.  If you don’t want to separate the eggs by hand, purchase an egg separator online or at your local gourmet grocery store. It’s better to have a little bit of egg white in the yolk than to have a little bit of yolk in the egg white. Use a hand mixer or a whisk to beat the egg whites until they form stiff peaks. Start beating the eggs on a slow setting until they become foamy. Raise the speed slowly every thirty seconds or so until the egg whites are whipped. To avoid over beating the eggs, keep a close eye on their progress.  Stiff peaks will have a glossy appearance and stand up sharply on their own. Use a metal or glass bowl to beat the eggs. Plastic bowls can affect the whipping process. If you overbeat the eggs, they will start to look curdled. Throw them away and try again. Add the soft butter to a large mixing bowl. Use an electric mixer or a whisk to turn the butter into a creamy paste. Next, add in the sugar. Continue mixing the sugar and butter mixture until it resembles light fluffy sand. Make sure to use a very large mixing bowl, as you will be adding other ingredients to the butter mixture. Use an electric mixer or a whisk to incorporate the egg yolks and lemon zest into the butter mixture. When you first start mixing, the egg yolks won’t mix well and the batter will look strange. However, the egg yolks will eventually become incorporated and the batter will look smooth and creamy.  Once the egg yolks are incorporated, consider adding fragrant extracts to enhance the flavor. For example, add 1 teaspoon (5 grams) of vanilla extract and 1/4 teaspoon (1 gram) of almond extract.  To further enhance the flavor, consider adding the zest of other citrus fruits as well. For example, add an extra teaspoon (5 grams) of orange zest. Sifting will aerate the flour and remove any lumps in the baking powder. First, hold a sifter over a large bowl. Pour in the flour and move the sifter from side to side. Once all of the flour has fallen into the bowl, pour the baking powder into the sifter and repeat the process.  If you want a slightly spiced plum cake, add a teaspoon of cinnamon to the flour mixture.  After sifting, use a whisk to mix the baking soda and the flour together. Add about half of the flour mixture to the butter mixture and blend it together. Once the flour is completely absorbed, add the rest of the flour mixture. Continue mixing until all of the flour has been incorporated into the batter. Add about a quarter of the whipped egg whites into the mixture. Use a spatula to fold the egg whites into the mixture. To do so, scoop batter from underneath the egg whites and gently drape them towards the center of the bowl. Turn the bowl slightly and repeat the process until the egg whites disappear.  Continue folding in batches egg whites until all of the egg whites are incorporated.   Resist the urge to stir the mixture. If you do, the cake will flatten in the oven.

Write an article based on this "Inspect vines before touching, brushing against them or walking through them. Remain vigilant even during the winter months."
article: When growing as a vine, poison ivy can snake its way along trees. When it grows like this, it is tons of little poison ivy plants growing out of a vine. Always inspect a vine if you need to go near it, and see if it has plants growing out of it. Poison oak drops its leaves in winter, leaving a bare stem of a vine hanging down. But for sensitive individuals, this can still cause a rash.

Write an article based on this "Call your healthcare provider. Contact schools where you submitted immunization records. Look through old papers in your home. Check with your local immunization registry."
article:
If you still have the name and contact information for the doctor or clinic that gave you immunizations, they typically have those records on file. In most cases, this is the fastest way to get your immunization record.  To protect patient privacy, you may have to go to the office in person and show a government-issued photo ID before your records will be released to you. If a doctor has retired, or a clinic has changed ownership, medical records typically are sent to a medical record storage company. You can still get your immunization records through the company, but you may have to pay a small fee for retrieval and copying. Many schools require immunization records from attending students. It may be easier to get your immunization records from your school than from your healthcare provider, particularly if you moved around a lot or saw several different doctors. This option typically is only available if you recently graduated. To protect students' privacy, schools usually don't keep these records for more than a year or two after graduation. You may have filed your immunization records along with other important papers and later forgotten about them. If you're looking for childhood immunization documents, check in baby books and other records your parents may have kept. Old papers from your childhood also might show the name of your pediatrician or other healthcare provider, who you could then contact for help locating your immunization records. In many countries, including the United States, there isn't a national immunization registry. However, all states and many cities have voluntary registries where you might find information about vaccinations you've received.  The U.S. Centers for Disease Control (CDC) has a list of contact information for immunization registries available at https://www.cdc.gov/vaccines/programs/iis/contacts-locate-records.html. You can also contact your local health department. Check the date the registry began to make sure it even existed when you would have gotten your immunizations. If you order your immunization record from a state or local registry, expect to pay a small fee (generally under $20). It may take a couple of weeks for you to receive your record in the mail.