INPUT ARTICLE: Article: Not only will trimming edges make the lawn look more professionally mowed, it also will establish a perimeter so when you start mowing you can better see where you need to go. Be sure to cut the grass around flower beds, trees, and any areas the mower is unable to reach at approximately the same height as you set the mower. Be careful not to damage the bark at the base of the trees, don't cut the grass too low, and definitely don't chop anyone's prized petunias. Be sure and mow from one edge  all the way to the other before turning around. Creating zig-zags or missing spots of grass will look unprofessional. Different types of grass require different heights of cut for a professional appearance. Identify the type of grass before you set your mower height. Remember to alternate the mowing direction each time. If you don't alternate the direction you can cause excessive wear or even damage the lawn.

SUMMARY: Ensure the lawn's edges have been trimmed using equipment such as a weed eater. Mow in rows or columns. Set your mower height. Make two passes across the lawn to catch any missed areas.

In one sentence, describe what the following article is about: To steam a lobster, you will need tongs, a plate, fresh water, a large pot with a tight-fitting lid, and a steaming rack. If you don't have a steaming rack, use a metal cooling rack or an upside down colander.  To cook more or larger lobsters, you may have to adjust the cooking time, and you may need a larger pot, more water, and an extra tablespoon of salt. You'll need enough fresh water to fill the bottom of the pot, so the size and shape of the pot will determine the amount of water. To cook up to eight pounds (3.6 kg) of lobster at once, use a five-gallon (19 L) pot. Place the steaming rack in the bottom of the pot and fill the bottom with two inches (5 cm) of water. Add the salt to the water. There are a number of salts you can use for this, including:  Sea salt Kosher salt Table Salt Place the pot onto the largest element you have, put on the lid, and heat it over high heat. As the water comes to a boil, prepare the lobster:  Rinse the lobster under cold, running water and place it on a plate, tray, or other flat surface until the water boils. When the water boils, grab the lobster where the head meets the body. Hold the lobster down and carefully remove the rubber bands on the claws by slipping them off or cutting them with scissors. Watch your hands, or you might get pinched. You can leave the bands on during the cooking process if you're worried about getting pinched. The bands may transfer a bit of a rubbery taste to the claw meat. Immediately after removing the bands, remove the lid from the pot and use your hands or tongs to plunge the lobster head-first into the boiling water. If you're cooking more than one, place them in the pot one at a time. Return the lid and bring the water back to a boil. Avoid crowding the pot if you're cooking more than one lobster. If you can't see the bottom of the pot or can't get the lid on properly, you either need a second pot, a larger pot, or you have to cook the lobsters in two batches. As soon as the lobster goes into the water, start your cooking timer or make a note of the time, because the cooking time is based on when the lobster goes into the pot, not when the water returns to a boil. Cooking times for steamed lobsters are:  10 minutes for one pound 12 minutes for 1¼ pounds 14 minutes for 1½ pounds 16 minutes for 1¾ pounds 18 minutes for two pounds 22 minutes for 2½ pounds 20 to 25 minutes for three pounds 40 to 45 minutes for five pounds 50 to 60 minutes for six to seven pound Halfway through the steaming time, take the lid off the pot. Use the tongs to rearrange the lobster in the pot to ensure even cooking.  Return the lid when you're finished and allow the lobster to continue cooking. When you remove the lid, open it away from you first so the steam escapes on the other side and doesn't burn you. Take the pot off the heat, remove the lid, and use the tongs to remove the lobster from the pot. If you're cooking more than one lobster, remove them one at a time. Place the lobster on a baking sheet until it's cool enough to touch.  To stop the cooking process immediately and speed up the cooling, quickly dunk the lobster in and out of a pot of ice water before placing it on the baking sheet. You can tell that lobster is done when the shell goes bright red, the meat goes white, and an antenna comes out with no resistance when it's pulled.
Summary: Gather your supplies. Get the pot ready. Heat the water and prepare the lobster. Cook the lobster. Start the timer. Shift the lobster around at the halfway point. Remove the lobsters when they're cooked.

INPUT ARTICLE: Article: Crackling can be prepared using any number of cuts, including the loin, shoulder, belly, or butt. The important thing is that the meat be untrimmed, with a thick layer of fat (or “rind”) covering the top. When it comes to getting just the right balance between meaty and crisp, most cooks swear by the belly. If you're working with a frozen cut of pork, it will first be necessary to thaw it out. Always let frozen meat sit in the refrigerator as opposed to the countertop so that the temperature remains even throughout.  If you don't feel like clocking your meat as it thaws, simply transfer it to the refrigerator the night before you want to make crackling. Defrosting your pork in the refrigerator will also help dry it out, allowing for a more consistently crunchy crust. There will be a lot of fat dripping off the meat as it cooks, so the larger and deeper the pan, the better. Make sure the roast is resting as flat as possible to prevent it from shifting as it cooks. Make your cuts widthwise, or perpendicular to the longest side of the roast. Each cut should be roughly 1 inch (2.5 cm) apart, or about the width of two fingers. Be careful not to cut into the meat itself, as this can cause the succulent juices to escape.  In many supermarkets, you'll be able to find fatty cuts of pork that have been pre-scored and packaged as “crackling.”  Scoring the fat helps ensure that it renders properly. Pull the strands from opposite ends until they're snug, then tie off each section with a secure knot. Binding the meat will help it hold its shape in the intense heat of the oven. Tying up your roast is an optional step, but it can be useful if it's been stuffed or wasn't butchered in one uniform piece.

SUMMARY:
Pick out a fatty cut of pork. Defrost the meat in the refrigerator for 12 to 36 hours. Place the pork in a roasting pan with the rind facing up. Make a series of shallow parallel cuts in the fat. Tie the roast with butcher's twine at 2–6 in (5.1–15.2 cm) intervals.