Article: Artichoke dip cooks quickly, and you can even throw it in before the oven has finished heating if you prepare it in time. If you do not have spray, drip a little olive oil on a paper towel and wipe it along the sides and bottom of your dish. This will prevent the dip from sticking later on. Make sure you drain the liquid out of the can before cutting. You want chunks around than the size of quarters. These pieces will be slightly smaller. The finer you chop them, the less noticeable they will be in the final dish. For vegetable-based dips, chop your green onions, roasted red peppers, or extra spinach and add them as well. While you can experiment with different combinations, you want between 1 1/2 and 2 cups of liquid total. Mayonnaise is the most common wet ingredient.  For classic dip, use 1 1/2 cups mayonnaise and 8 ounces cream cheese. For rich dip, use 1 cup mayonnaise, 1/2 cup sour cream, and 16 ounces cream cheese For lite dip, use 1/3 cup lite mayonnaise and 8 ounces lite cream cheese. You want everything to be well mixed and coated with cream. If you are adding other cheeses, like shredded mozzarella, add them now. Artichoke dip is a simple dish that is easily customized with a few spices or changes. Don't worry about "ruining" the cooking process, as from here you will mostly just heat the dip up.  Crushed red pepper, cayenne, or hot sauce makes a spicier dip Lemon juice and dill give the dip a slight Mediterranean flavor. Leave at least 1/2 an inch between the rim of the dish and the tip, as it will bubble up as it cooks. Be sure to check your dip periodically, and be careful removing the dip when it is finished. If you smell smoke or the top is burning, remove the dip immediately and turn off the oven. After it has cooled for 5-10 minutes, serve your artichoke dip with something to dip into it -- like pita chips, crackers, cut vegetables, or sliced baguettes.
Question: What is a summary of what this article is about?
Preheat your oven to 350ºF. Spray a large oven-safe dish with cooking spray. Cut the artichoke hearts into large, course pieces. Finely chop the garlic and spinach and add them to your artichokes. Mix your "wet ingredients," like mayonnaise, cream cheese, and sour cream, in a separate bowl. Add the vegetables and Parmesan cheese to the wet ingredients and stir. Add salt, pepper, and spices to taste. Spoon the uncooked dip into the baking dish. Cook the dish for 30 minutes, or until the top is golden-brown. Serve your dip after it has cooled.
Article: Basically, you will be standing parallel to the line of the Frisbee’s flight.   Your forearm and your wrist should be bent inwards.  Your shoulders should not move. Note: It is important during this step to keep your arm parallel to the ground, or the Frisbee will not fly flat and will veer off course. The Frisbee should be out of your hand by the time your arm is in this position.
Question: What is a summary of what this article is about?
Stand with the foot that corresponds to your dominant hand (the hand you will be throwing with) forward. Point your dominant shoulder in the direction you wish to throw. Turn your head the direction you wish to throw. Spread your feet shoulders length apart and bend your knees slightly. Grip the Frisbee in your dominant hand, with your thumb resting over the top of the disc, and your other four fingers. Raise your throwing arm parallel to the ground and tuck the Frisbee into your chest. Step into your throw while keeping your toes pointed perpendicular to the direction of the throw. Move your forearm and wrist outward in a quick throwing motion, while keeping your entire arm parallel to the ground, and your shoulder in place. Release (quickly) the flying disc just before your entire arm is straight and in a locked position. Repeat and practice, practice, practice!
Article: Pour your leftover wine into a half-size wine bottle and seal. This will reduce the surface area of the wine that’s exposed to oxygen, slowing the aging process.  Make sure your half bottle of leftover wine is sealed tightly with an appropriate cork, stopper, or screw-top. Save empty half bottles, which you can often find when buying dessert wines, and reuse over and over again for this purpose.  If you don’t have any half bottles on hand, you can use another small glass container that seals tightly. Buy a vacuum cap system for wine, which removes the oxygen from inside the bottle. Potentially lengthen the freshness of leftover wine in this way.  You may want to invest in this device if you frequently have opened bottles of wine to keep, or drink varieties particularly prone to oxygenating, like full-bodied white wines such as oaked Chardonnay or Viognier.  Note that there is some disagreement about the effectiveness of wine vacuums. Some say that the oxygen removal is only partial, or it can actually damage the flavor of the wine due to extracting its aromas as well as the oxygen. Replace the oxygen in an opened bottle of wine with an inert gas, most commonly Argon. You can buy a device for this purpose from wine retailers.  Try an aerosol spray for an inexpensive option, or a more sophisticated system like the Coravin.  Invest in this system if you’re a wine connoisseur who frequently needs to keep open bottles, as in a restaurant or other serving setting.
Question: What is a summary of what this article is about?
Transfer to a half bottle. Purchase a vacuum pump. Invest in an inert gas system.