Article: Try making more in different colors and sizes.
Question: What is a summary of what this article is about?
Give your butterfly as a gift, or use as a decoration.
Article: Washing the scallions before freezing them is especially important if they’re fresh from your garden. Fill a large bowl with the water and vinegar and place the scallions in it. Let them soak for a few minutes before you rinse them off in the sink. That way they’ll be ready to use when you take them out of the freezer. Lay the scallions flat on a cutting board and cut off the roots with a sharp knife. The roots are the white parts at the ends of the stalks. Then, bring the knife from one end of the stalks to the other, making swift cuts through the scallions every .25 inches (0.64 cm) or so. Use a baking sheet that can fit in your freezer. Line it with parchment paper so the scallions don’t stick to the metal. Freezing the scallions on a baking sheet first will prevent them from clumping together in the freezer. After 3 hours, remove the baking sheet. It’s OK if they’re not completely frozen yet. Open the bag and use a spatula to slide the scallion pieces off the baking sheet and into the bag. Once all the scallions are in the bag, use your hands to press excess air out from the bag and then seal it.  Write the date on the plastic bag so you know how long the scallions have been frozen for. If you don’t have a sealable freezer bag, put the scallions in an empty water bottle with the cap on instead. Frozen scallions lose their crunchy texture, so avoid putting them on salads or other recipes without cooking them first. To use your frozen scallions, simply remove them from the freezer bag and add them to the dish you’re cooking. Frozen scallions can last up to a year in the freezer.
Question: What is a summary of what this article is about?
Soak the scallions in 5 parts water and 1 part white vinegar, then rinse. Chop the scallions into small pieces. Spread the chopped scallions on a small, lined baking sheet. Put the baking sheet in the freezer for 3 hours. Transfer the scallions into a sealable freezer bag. Freeze the scallions until you’re ready to cook with them.
Article: Your feet should be together. Pop your right foot up slightly, but keep the ball of your foot on the floor. Lower your right heel to the floor as your raise your left foot up. Then lower your left heel to the floor and raise your right heel. Repeat once more on the right side.  The rhythm of this step is the "cha cha cha" that gives the dance its name. It should take two beats of whatever song you're dancing to. You should end with your right heel on the floor and your left heel lifted off the floor slightly, resting on the ball of your foot. This triple step is one of the most basic cha cha steps, so it’s important that you practice it. Don’t take a huge step – your left foot should only extend about a foot in front of you. As you step forward, your right heel should come up off the floor as you rock onto the ball of your right foot.  This step should happen on the third beat of the song. The rocking step should be pretty smooth. Both of your feet should always be partially touching the floor as you transfer your weight from one foot to the other. Rock your right foot back so that your heel is on the floor again. As you do this, bring your left foot back to meet your right foot in the starting position. This step should happen on the fourth beat of whatever song you're dancing to. Once you replace your left foot, repeat the triple step, beginning with your left foot this time. Extend your right leg back so that the ball of your foot touches the floor. As your rock backward and your right heel takes your weight, lift your left foot up so that the ball of your foot comes off the floor and your heel stays in place. Then rock back onto your left foot and bring your right leg back to starting position.
Question: What is a summary of what this article is about?
Start with a triple step. Take a rock step forward with your left foot. Perform a rock step from your right to left foot. Repeat the triple step. Rock step backward with your right foot.