INPUT ARTICLE: Article: Instead of having your child’s hand in a bowl of paint or plaster, apply the material with a brush. Spread paint or plaster evenly over the child's hand for full coverage. Gently press down on his or her hand to make sure you leave an actual handprint. Tell your child to hold his or her hand still (if he or she understands) and then gently lift the hand. If you're working with plaster, you may not be able to wait for the material to dry in order to decorate. Follow the kit’s directions for best results. If you waited for the handprint to dry, tap into your imagination and create art from your child’s handprint. Ideas for what to do are listed next:  Using a marker, draw in faces, wings, fins, arms and legs, etc., to create creatures from the handprints. Add scenery. Draw a background pattern around the hands. Use interesting patterns, neon colors, bright lines, etc. Make modern art. Turn the handprints into imitations of famous modern art pieces. Check online for images of such artworks. Ask your child to decorate the handprints. He or she will be bound to come up with fun ideas. Draw around the handprints several times, so that it looks like the lines are radiating out from the original handprints. Use the colors of the rainbow to do this. If it's holiday time, use holiday themes to inspire the artwork touch-ups.

SUMMARY: Brush your child’s hand with the paint or plaster to create the print. Guide your child’s hand to the paper, canvas or board. Allow the paint/plaster to dry, depending upon your project. Decorate the handprint using your design.


INPUT ARTICLE: Article: (round or square).

SUMMARY: Rub some lotion on your hands. With the end of a nail file, clean the underneath of your nails, get any remaining dirt out. If your nails are brittle or are chipping, clip them just a tiny bit or clip them so they are all one length. File your nails in whatever shape you like them.


INPUT ARTICLE: Article: Take your steak out of the fridge and place it on the counter. Let the steak rest for about 1 hour until it reaches room temperature. Let your oven fully preheat as you finish preparing the steaks. Measure out about 1 teaspoon (4 ml) of groundnut or vegetable oil; it doesn’t have to be exact. Add the oil to a large, heavy-based frying pan and place the pan on a burner. Turn the heat to high and let the oil heat up until it shimmers. You can use any cooking oil that is flavorless if you don’t have vegetable or groundnut oil on hand. Use paper towels to soak up any moisture on the outside of your rump steak. Sprinkle both sides generously with the sea salt, adjusting the amount to your personal tastes as needed. Carefully lower the rump steak into the hot oil in the pan. Be careful not to splash the hot oil. Sear the first side for 3 minutes. You don’t need to stir or move the rump steak as it sears. Try not to splash the oil as you flip the steak over. You don’t need to stir or move the rump steak as it sears for another 3 minutes. Remove the steak from the heat. Use tongs to move it from the frying pan to a roasting pan. Put the roasting pan in the preheated oven. Remove the steak after the time elapses and place the roasting pan on a heat-safe surface. Be sure to season both sides of the steak. Cover the roasting pan loosely with aluminum foil. Let the rump steak rest at room temperature for 10 minutes before slicing and serving it. This rump steak serves 2 to 3 people, so you can slice it however you like, although thin slices usually work well. Serve the steak while it’s still warm with your choice of side dishes. Refrigerate leftover rump steak in an air-tight container and be sure to eat it within 3 days.

SUMMARY: Bring the large rump steak to room temperature. Preheat your oven to 350°F (180°C). Add the oil to a medium-sized pan and heat it over high heat. Pat the steak dry and season it with the sea salt. Place the steak in the pan and cook the first side for 3 minutes. Flip the steak with tongs and sear the other side for 3 minutes. Transfer the steak to a roasting pan and bake for 10 to 15 minutes. Season with pepper and cover the steak with foil for 10 minutes. Slice the rump steak and serve immediately.


INPUT ARTICLE: Article: Your next moves will be made on this screen. At this point in the game, you'll have gotten everything set up to start making money. You'll be unpausing your game and making a few changes to ensure that the money starts rolling in. You'll likely lose some money at first, but after making a few tweaks outlined below you'll be pretty much on autopilot. Your income be negative at first, but you'll soon start to see money trickling in. Before you do anything else, wait until your soy is harvested twice. This should happen in April 2002. Click one of your soy fields and then click the DNA button. This will remove genetic modification from the field. This will give you some money back, but more importantly it will make space. You'll have already had one cow harvest while waiting for your soy to finish. Your second cow harvest should happen in July 2003. After your second cow harvest, you're ready to fully-stock your restaurant with workers. Add workers to the other empty cash registers and assembly lines. You'll want your restaurant fully staffed, which means you'll be adding two more cashiers and two more assembly workers. This will display your marketing options. These are the only marketing options you'll need for the rest of the game.

SUMMARY:
Switch to the pasture view. Unpause your game. Wait for two complete soy harvests. Remove genetic modification from one of your soy fields. Sell the soy field you removed genetic modification from. Wait until your second cow harvest. Add the rest of the staff to your restaurant. Click the marketing department in the corporate screen. Activate the food pyramid and the third-world marketing options.