Article: White, granulated sugar is the default for simple syrup, but you do have other options. Superfine sugar reduces the risk of crystallization. A raw brown sugar such as turbinado or demerara creates a brown, molasses-flavored syrup good for rum or bourbon cocktails. Do not use confectioner's sugar (powdered sugar). This usually contains cornstarch, which does not dissolve in water. The syrup will be cloudy or grainy. Measure the sugar and water and combine in a saucepan. Use an equal amount of both ingredients for a basic syrup. For a more concentrated syrup, use up to twice as much sugar as water.  A more concentrated syrup has a higher risk of crystallizing back into solids, but will last longer in the fridge. Some bartenders prefer a concentrated syrup because it can sweeten a cocktail without adding too much water. For greater accuracy, measure ingredients by weight on a kitchen scale. Using volume measurements (cups or milliliters) won't cause major issue, but you'll end up with about ⅞ the amount of sugar. Turn on the heat under your sugar-water mixture. Stir until all the sugar crystals have dissolved. The sugar usually dissolves within a few minutes, but a large batch may take longer.  Do not let the mixture boil. If you lose too much water, the sugar may not be able to dissolve. For very concentrated syrups (at least a 2:1 ratio of sugar to water), stir the last bits of water gently. Too much stirring when the maximum amount of sugar has dissolved can cause crystals to reform. A single grain of sugar left in the syrup can create a large mass of solid crystals. If you see any sugar left on the side of the pot, brush it down to the syrup using a wet pastry brush. Alternatively, just put the lid on the pot for a few minutes, and the condensed water should run down the sides and clean them. Because the lid traps most of the water vapor, it's all right if the syrup boils for a short time while the lid is on. To be safe, stick with a brief simmer. it will be ready to store once it reaches room temperature. If the sugar crystallizes when it cools, either too much water boiled away, or not all the sugar dissolved. Add a little water and heat it up again. Bring a small, separate pot of water to a boil. Once boiled, pour directly into a clean jar or bottle. Pour boiling water over the lid of the container as well. Sterilizing the container will reduce the chance that your syrup re-crystallizes, and prolong shelf life. Unless using immediately, store in a clear container so you can watch for signs of mold. Dump the hot water out of the container, and immediately pour in the room temperature syrup. Fasten the lid and store in the refrigerator.  A 1:1 syrup stays good for about one month. A 2:1 syrup stays good for about six months. To keep your syrup useful for much longer, stir in a spoonful of high-proof vodka.
Question: What is a summary of what this article is about?
Choose your sugar. Measure water and sugar. Heat and stir. Wash sugar off the side. Set aside the syrup to cool. Sterilize a container. Store the syrup.

Problem: Article: Fill a large saucepan with 4 cups (960 milliliters) of filtered water. Place the saucepan on the burner, and turn the heat up to medium. Wait for the water to come to a boil. If you want to have a more traditional tea, you can use an authentic Thai tea blend. It would be a good idea to check the ingredients, however, as some Thai tea blends contain yellow or orange dyes to give the tea that traditional orange color. Unfortunately, not all of these dyes are organic. Stir the tea with a long spoon or whisk until the sugar dissolves, then give it a taste. If it is not sweet enough for you, add some more maple syrup or sugar.  If you can't find any maple syrup, try agave nectar instead. If you can't find any muscovado sugar, try organic brown sugar or coconut sugar instead. If you are using an authentic Thai tea blend, you can skip the vanilla extract and maple syrup as it will have other flavors in it. Once the tea is cold, fill your glass with ice. Pour the tea into the glass until it is three-quarters of the way full. If you do not have any coconut milk, or if you don't like it, you can use another type of non-dairy milk. Vanilla almond milk and rice milk are both great options!
Summary: Bring the water to a boil. Take the saucepan off the burner, add the tea, then let it steep, covered, for 5 minutes. Pour the tea through a fine, mesh sieve into a large pitcher, then stir in the maple syrup, sugar, and vanilla extract. Let the tea chill for 2 to 3 hours in the fridge before pouring it over ice. Top the tea with some coconut milk, then serve it.

If you're not sure where to start with your classroom rules, you can begin by simply writing down all of the specific behaviors that you want to discourage your students from engaging in. Then use this list to craft your rules. Use the specific actions you came up with to develop more general rules. For example, if you don't want your students to talk out of turn or use cellphones during class, your rule could be "be respectful of the teacher." Instead of centering your classroom contract around rules, which typically state actions that are prohibited, give your students something to work towards by establishing goals. The goals can be broad statements such as "treat everyone with respect." This goal inherently prohibits behavior like hitting and name calling without having to spell out each undesired behavior. If you do need to establish specific rules beyond your broader goals, try to use positive language. This will help motivate students to meet the expectations, rather than bombarding them with prohibited activities. For example, "Keep your work stations neat" is a better rule than "Don't make a mess." It's extremely important that your students understand what is expected of them, or else they will never be able to follow the rules. When crafting your rules, do your best to make them clear and concise, while leaving no room for misinterpretation.  Avoid using confusing words that your students may not know. If your rule seems vague, be sure to give examples so your students understand what it means. Talk to them about what works best in their classroom, as well as what hasn't worked. Not only will this give you ideas about what to include in your classroom contract, it can also prevent discrepancies between classrooms that could create conflict, as students will favor a more permissive teacher. It's better for both students and teachers if there are uniform expectations across classrooms. This will provide the students with a stable, clearly structured learning environment.
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One-sentence summary --
Start by making a list of unacceptable behaviors. Focus on goals. Keep it positive. Make the expectations simple. Ask other teachers if you can look over their classroom contracts.