In one sentence, describe what the following article is about: Meanwhile, line a large baking tray with aluminum foil or parchment paper. Since the honey coating is so sticky, honey-roasted cashews are likely to stick to the baking tray if you leave it unlined. Nonstick foil or parchment paper is strongly recommended. Combine the honey, maple syrup, and melted butter in a large mixing bowl, then stir in the salt, vanilla, and cinnamon until all glaze ingredients are well-combined. For an even simpler version, you can stick with only honey, butter, and cinnamon. The maple syrup, salt, and vanilla all enhance the flavor of the cashews, but are not strictly necessary. Add the cashews to the bowl of honey glaze. Toss and stir the cashew and honey mixture using a large spoon or spatula to coat the nuts as evenly as possible. When thoroughly coated, spread the cashews evenly on the baking tray to form one layer. Remove them from the oven and toss again. This coats your cashews evenly with the honey mixture and promotes even cooking. Keep an eye on them to make sure the cashews do not burn during this time. If the cashews seem ready before the full six minutes are up, pull them out early. The cashews should smell notably nutty and look deeper in color, but they should not appear dark brown or charred. Pour the finished cashews into another large, clean bowl. Toss and stir sugar and salt into the cashew mixture, coating the nuts as evenly as possible.  If you’d like the nuts to be strictly sweet without any saltiness, you can skip the salt altogether and toss the cashews with sugar only. After tossing the cashews with salt and sugar, let them cool for about 15 minutes. You can serve the cashews immediately, or store in an airtight container for up to two weeks.
Summary: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Combine the glaze ingredients. Toss the cashews in the honey glaze. Bake the cashews for six minutes. Roast the cashews for another six minutes. Toss the cashews with sugar and salt. Enjoy.

Before you unleash the full effects of the virus, make it a little more resistant to slow down the cure. Evolve the following: Genetic Hardening 1 and 2 At this point, most of the world should be infected and you should have a large reserve of DNA points. Load up on the symptoms with low-lethality, and keep upgrading your transmission capabilities. You don't want to go full-lethal until everyone in the world has been infected. If you start too soon, the sick will die off before they can infect the last healthy people. Once everyone is infected, it's time to let loose with every lethal symptom you can evolve. Start with Total Organ Failure and Necrosis, and move on to Internal Hemorrhaging and other highly-lethal symptoms. If the cure starts sneaking up on you, use the Genetic ReShuffle ability to slow down the progress. You likely won't need to worry too much about the cure, but it may be an issue if you had difficulty spreading the infection early on.
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One-sentence summary -- Harden the virus. Pile on the symptoms and transmissions. Wait until the entire world is infected. Evolve every lethal symptom possible. Fend off the cure.

Q: Use a sharp kitchen knife and a cutting board. Cut all of the meats—roughly 2 pounds (910 g) total—into small cubes, about 1⁄2 inch (1.3 cm) on each side. If you're using the alternate meats and seafood, don't cut up the shrimp. You can cube the tilapia if you like, although it can also be served whole on top of the finished bowl of efo riro. Fill a large saucepan with about 4 cups (950 mL) of water and bring to a boil. Drop in your chopped meats. Keep the water at a rolling boil until the meat has become tender. Periodically stick a fork into a piece of meat to evaluate its tenderness. It should take about 10 minutes. As soon as the meat has begun cooking, add 1 tablespoon (15 mL) each of salt and black pepper to the boiling meat. Also crumble in 2 cubes of Maggi. Maggi is a popular meat and vegetable seasoning, sold in cubes. You can find Maggi in the International section of most large supermarkets. Once the meat has finished tenderizing in the boiling water, pour the leftover water—which is now meat stock—into a bowl. Set this aside for now. Be sure to choose a bowl that is heat-resistant or it may melt. Turn the burner up to medium heat (5 or 6) and let the vegetable oil heat up. Put a lid over the pan while the oil is heating to prevent splatters. If you don't have vegetable oil on hand, substitute butter. While butter is less healthy, it will add a rich flavor to the meat. Pour the boiled meats out of the saucepan where they've been cooling and into the skillet with the hot vegetable oil. Use a spoon or a wooden spatula to stir the meat, so the cubes don't burn. Let the meat fry in the oil until it's browned on all sides. This should take about 5 minutes, although times will vary. Remove the meat from the heat once it's cooked.
A: Cut the lamb, tripe, and beef into bite-sized cubes. Boil the cubed meats in a large saucepan for 10 minutes. Add seasonings to the boiling meat. Pour the meat stock off into a bowl. Add 3 tablespoons (44 mL) of vegetable oil to a large skillet. Fry the cubed meats until they are brown.

Problem: Article: Sit in a chair that is a comfortable height for the height of the table. Arrange the machine so that the needle end is on your left and the body of the machine is on the right. You will be checking a couple of things first and getting to know the machine a bit, so don't plug it in just yet. Many sewing machines have a built-in light, which is often a good way to tell whether there is power to the machine. The power switch will usually be on the right side or back of the machine, if there is one. Some machines don't have a separate switch, in which case they're turned on as soon as they're plugged in. Plug the pedal into the machine, too. Place the pedal in a comfortable spot under your feet.
Summary:
Place the machine on a sturdy table, desk, counter, or sewing cabinet in front of you. Plug the machine in and turn it on.