INPUT ARTICLE: Article: Begin heating a deep pan or wok over a medium-high heat. Add 2 tablespoons of canola oil. The wok should be hot for stir frying, so make sure the oil has begun to sizzle before you add the main ingredients. Make sure the pan you’re using is deep enough to keep sizzling oil from splattering on you while you cook. Place the chopped onion and minced garlic and ginger in the hot oil. Toss or stir these together lightly until they begin to caramelize. This should only take 1-2 minutes. Searing will release the pungent flavors of the onion, garlic and ginger so that they can be absorbed by the cabbage.  The edges of the onion should just begin to brown once it is caramelized. The process of unlocking aromatic flavors from pungent herbs and vegetables is the first step in preparing many Chinese dishes. Throw in the head of sliced cabbage and toss or stir repeatedly to mix all ingredients together. Cook for 2-3 minutes. Then, pour in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Stir fry for another 3 minutes until the cabbage has just begun to wilt. Be sure to keep the ingredients moving in the pan or they’ll be more likely to stick due to the intense heat.  Stir frying is a very fast cooking method because the ingredients are all cooked together over high heat. Be careful not to overcook the cabbage. It should be soft and tender but still retain a little crunchiness. Remove the stir fry from the heat and plate it with an entree, or on a separate dish if it to be served as a side. Drizzle 2 teaspoons of sesame oil over the top and garnish with a sprinkle of sesame seeds. Eat it while it's hot! In China, food is thought to be freshest when it's still steaming from being cooked. This impressive, appetizing gust of steam is known as wok hay, or "breath of the wok."

SUMMARY: Heat oil in a deep pan or wok. Sear the onion, garlic and ginger. Add the cabbage and stir fry. Finish with sesame oil and/or seeds. Finished.


INPUT ARTICLE: Article: If the soil is too dry, it will soak up all of the water that is in the bottle. If the soil is dry, water it now. A wine bottle will be ideal, because it will be large enough to water 4 to 6 square feet (0.38 to 0.56 square meters) for up to 3 days. If you don't need to water such a large area, you can use a smaller bottle, such as a soda or beer bottle. Alternatively, you can also use a store-bought watering globe or aqua globe. Don't fill it all the way; just up to where the neck starts will be plenty. At this time, you can also add additional items, such as liquid fertilizers. Use your thumb to plug the hole in the mouth of the bottle when you flip it over. Position the bottle right next to the plant you need to be watered. As you’re pushing the neck into the soil, move your thumb out of the way. Make sure that the bottle's neck is several inches in the soil. It's okay if the bottle leans to the side, but it should be sturdy and secure. If the water is not draining at all, the soil might be clogging the bottle. If this happens, take the bottle out of the soil, clean it, and glue a piece of screening over the mouth. Refill the bottle, and insert it into the soil again. Draw a line on the bottle with a permanent marker, right at the water level. Check back after a few hours (or even a whole day). If the water level is below the line you drew, the water is draining properly. If the water level has not changed, something might be blocking it.

SUMMARY: Make sure that the soil is completely saturated. Get a glass bottle with a narrow neck. Fill the bottle with water, place your thumb it, and turn it upside down. Push the bottle neck into the soil. Make sure that the water is draining properly.


INPUT ARTICLE: Article: Secure the cheesecloth over the jar with a rubber band. In order for the starter culture to do its job, the cream must be stored at a temperature between 74 and 77 degrees Fahrenheit. This is just warm enough to keep the culture alive and thriving. A warm spot in your kitchen is usually the perfect place.  Don't store the culture in direct sunlight, since it may overheat the jar and kill the bacteria. Check the jar every few hours to see if the consistency of the cream has begun to set. If not, the temperature may be too warm or too cold. After 16 to 18 hours, it should be the consistency of store-bought sour cream or slightly looser. Replace the cloth with a tight-fitting lid and store the sour cream until use. It will keep in the refrigerator for one to two weeks. Reserve a cup of your homemade sour cream, which contains the same live, active cultures as a starter mix. Using three cups of heavy cream, following the instructions for heating and holding the cream at a high temperature. Cool the cream, then stir in the cup of reserved sour cream. Follow the instructions for culturing the cream. Refrigerate it once it sets.

SUMMARY: Pour the cream into the jar and cover it. Store the jar in a warm spot for 16 to 18 hours. Store the sour cream in the refrigerator. Make it again using your sour cream as a base.


INPUT ARTICLE: Article: This is the level you’ll hang the curtain brackets at. The higher you hang the brackets, the larger your window will appear. Avoid hanging the brackets more than 8 inches (20 cm) above your window or your swag may look too high.  Make the marks with a pencil so they’re easy to erase. Don't hang the brackets less than 4 inches (10 cm) above the window or it may look too crowded. You want 1 bracket on either side of the window frame. Hold them so the screw holes are level with the marks you made earlier. Make sure the distance between the brackets isn’t greater than the length of the curtain rod or else the rod won’t fit. Use a tape measure to measure the length of the rod and then measure the distance between the brackets. If the distance between the brackets is greater, move them closer in toward the frame. Place the level between the bracket marks so the top edge is lined up with the each of the marks. Then, check the gauge in the center of the level — if the air bubble is outside of the marked lines, the bracket marks aren't level. If that's the case, redraw the bracket marks so they're level with each other. A pilot hole is a pre-drilled hole that makes it easier for screws to go into a surface. To drill the pilot holes, use a drill bit that’s slightly smaller than the screws that came with the brackets. Drill into the screw hole marks you made on both sides of the window. Hold the brackets on the wall so the screw holes are lined up with the pilot holes you drilled. Then, drill the screws that came with the brackets through the holes until the brackets are secure.

SUMMARY:
Mark 4–8 inches (10–20 cm) above your window on either side. Hold the brackets on the wall above the frame and mark the screw holes. Use a long level to make sure the bracket marks are lined up. Drill pilot holes through the screw hole marks you made. Screw the brackets into the wall.