Write an article based on this "Combine oats, water or milk, and a dash of salt in a rice cooker. Turn on your rice cooker. Listen for a beep or look for your rice cooker to turn off. Serve yourself a portion of the cooked oats. Top your oatmeal with fruit, spices, and nuts as desired."
article: Use 1 cup (90 g) of oats, 1.75 cups (411 ml) of water or milk, and a dash of salt per person. Give the ingredients a quick stir with a spoon, and replace the rice cooker's lid. If you're serving multiple guests, scale the recipe up as necessary. Set your rice cooker to the “on” position and wait nearby. Rice cookers self regulate and will shut off based on the amount of cooking liquid that remains in the chamber. You do not need to stir the oats, remove the lid, or intervene. Rice cookers often give off hot steam, which can cause burns. Avoid placing your hands above the rice cooker's vents for any reason during the cooking time. Depending upon your model, your rice cooker will sound an alarm or shut off when it's finished cooking the oats. Remove the lid, and give the oats a stir. Cooking time varies depending upon your model but should take roughly 10-15 minutes. Use a large serving spoon or ladle to make yourself a fresh bowl of oatmeal.  Stir the oatmeal gently for about a minute in your bowl to release additional steam and allow it to cool. Take care not to burn yourself. The oats are very hot. Personalize your oatmeal with toppings that sound good to you. Combinations of fruits and nuts common in baked goods are great sources of inspiration. If you're having cooked oats for dessert, add a few chocolate chips for an indulgent treat

Write an article based on this "Breathe cautiously. Hold your breath and place your head below the water, submerging the end of the snorkel. Surface your head without lifting it out of the water. Exhale through your mouth quickly and forcefully into the snorkel. Expel any remaining amount of water with a second forceful blast. Master airway control. Learn to dive."
article: On any snorkeling adventure you are bound to get some water in your tube at some point, sometimes either due to surf conditions or excessive splashing, or by letting your head dip too low in the water. Learning to clear your snorkel will keep this from being a cumbersome disruption to your experience. You should feel that water is entering the snorkel barrel. Make sure the end of the tube is in the air this time. This blast method of snorkel clearing will remove nearly all the water from your snorkel. By repeating the blast method you should clear any water that enters into the snorkel. Sometimes you will get water in your tube when you have no air in your lungs. If there is only a little water, inhale slowly and carefully without letting water into your mouth until you have enough air for a full blast. If there is too much, you will need to lift your head out of the water and take a breath around the mouthpiece. Once you get adept at clearing your airway, you can consider diving below the surface of the water to get a better look at something nifty. Take a deep breath and swim down. When you need a breath, surface, keeping your face underwater, and clear your flooded snorkel tube like you practiced.

Write an article based on this "Bring 4 cups (950 mL) of chicken or vegetable broth to a low boil. Rinse your mustard greens under a stream of cool water. Cut the stems off the greens. Add the greens to your simmering broth. Simmer the mustard greens for 45-60 minutes. Drain the liquid from the greens and serve them hot."
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Pour the broth into a deep pot or saucepan and place it on the cooktop over high heat until it just begins to boil. Then, reduce the heat to take it down to a simmer. You can finish preparing your mustard greens while your broth comes to a boil.  Incorporate ½ a cup (75 g) of sautéd onion or cubed pork belly into your simmering broth to add even more flavor. For more traditional Southern-style greens, you can also make your own stock by simmering a whole ham hock in 10–12 cups (2.4–2.8 L) water for 2-5 hours. Grab 1-2 large bunches of raw greens and hold them under the faucet to wash away as much dirt or debris as possible. Mustard greens grow in the ground, so it’s important to make sure they’ve been cleaned properly before cooking and eating them. After rinsing your greens, give them a shake or pat them dry with a paper towel to absorb any remaining moisture.  If you’re cooking a lot of greens at once, it may be easier to swish them through a sink full of water to clean them all at once.  A couple big bunches of mustard greens will serve 2-4 people, depending on how hungry you are. Lay your freshly-rinsed greens flat on a cutting board and use a sharp knife to slice the light green stems off the bottom of the bunch. You can also simply tear them away by hand. The stems tend to be tough, which means they’re not good for eating.  Avoid taking off too much of the dark, usable part of the greens. After removing the stems, you’ll be left with a bundle of loose leaves roughly the same size as romaine lettuce or bok choi. You may need to push the greens down to the bottom of the pot with a wooden spoon to make sure there’s enough room for them. If they look like they’re going to overflow, put them in one handful at a time as they continue to cook down. Drop the greens into the pot quickly so you don’t burn yourself accidentally. Tender young leaves should only take about 45 minutes to cook down completely. Allow up to 1 full hour for tougher, more mature greens to soften up.  Stir the greens occasionally to keep them from clumping together. You’ll likely notice your greens cooking down quite a bit as they simmer. This is normal. Because of their tendency to shrink up, it may be a good idea to use slightly more raw greens than you think you can eat. Turn off the cooktop and pour out the remaining broth slowly. Transfer the cooked greens directly to a serving dish. For more traditional Southern-style greens, you can also leave them to stew in a few inches of the flavorful liquid they were cooked in, which is sometimes known as "pot liquor."  The pot will be extremely hot after sitting on the stove for so long. Be sure to use potholders to protect yourself from burns. Place your leftover greens in an airtight plastic bag or lidded container and stick them in the refrigerator. They should stay good for 4-5 days.