Summarize the following:
Cut off the blossom end of each cucumber, the end with the small brown circle, to make it better for pickling. Then slice each cucumber into several pieces lengthwise. Combine the sliced cucumbers, 1 cup of thinly sliced onions, 1 cup of diced green bell pepper, and 1 tbsp. of pickling salt together in the bowl. The onions should be cut into 1-inch slices and the bowl should have a lid. Stir the ingredients together until they're incorporated. Then, drain the bowl of any excess liquid. Heat 2 cups of sugar, 1 cup of white vinegar, and 1 tbsp. of celery seed together in the pan. Stir these ingredients occasionally until the sugar completely melts.    Place a lid over the bowl and put it in the refrigerator. Enjoy these pickles straight from the bowl, or pair them with your favorite snack. They'll keep well for a few weeks.

summary: Slice 7 cups of cucumbers thinly. Combine the cucumbers, onions, bell pepper, and pickling salt in on large bowl. Let the mixture sit on the counter for one hour. Heat the sugar, vinegar, and celery seed in a saucepan over medium-high heat. Pour the sugar mixture over the cucumbers. Add the big sprig of fresh dill. Wait for the cucumbers to cool to room temperature. Refrigerate for two days. Serve.


Summarize the following:
An organic label means that the food was grown or raised without the use of synthetic chemicals (but there are exceptions).  Lots of people confuse sustainable agriculture with organic farming. Both are aimed at using more ecologically sensible practices, but they are judged by a distinct set of standards. Organic farming, especially when carried out on a large, industrial scale, can still damage the environment and threaten public health in a variety of ways: Ecosystems can still be ruined by widespread monoculture; pesticides can still be applied; soils can still be depleted of nutrients and organic matter; pollution can still be created; and exorbitant amounts of fossil fuels can still be spent (and wasted), all under an organic label. Farming a single area so that it produces food indefinitely. In order to move in this direction, a farm has to:  avoid irreversible changes to the land (for example, erosion) withdraw no resources from the environment that cannot be replenished (for example, not using more water than can be replaced regularly by rainfall) produce enough income to remain on a farm in face of worldwide farm consolidation and infrastructure development Determine where your resources come from and whether you're taking more than can be replaced, either through natural processes or your own practices.  Where are your resources and inputs coming from? Think specifically about water, energy, soil amendments, and feed (if you have livestock). Also think about long-term, capital investments, such as structural building materials, tools, etc. Keep in mind that no farm is an island: complete self-sufficiency is not a requirement of sustainable agriculture. Long-term stability and productivity is. The more renewable and varied your resources are, the longer your farm will last.

summary: Don't confuse "sustainable" with "organic". Know what sustainability means: Consider the source.


Summarize the following:
The circle is drawn at the upper right of the page. This will be the framework.  This is for the neck. Draw also a horizontal line in the middle of the circle and extend it a bit outside.
summary: Draw a circle and a big oblong. Draw details for the legs and feet using straight lines. Draw curve lines to connect the circle and oblong. Draw details for the beak and the fan-like crest above the head. Draw details for the feathers which are in the body and extend toward the tail. Refine the legs using curve lines. Trace with a pen and erase unnecessary sketches. Color to your liking!