Problem: Article: This dish takes place in one pan, meaning you need everything ready ahead of time to prevent burning and ensure proper cooking times. Dice the onion and mince both the garlic and ginger, setting aside for now.  Optional, but recommended: If you like heat, chop up and add 2-3 green chilis here as well, setting aside with the other three. The exact ratios depend on your preferences, so mix everything together in a small bowl ahead of time and take a big whiff, adding more as needed. Start with a 1/2 teaspoon of each to start, smelling and adapting as you like:  Just use turmeric and a bit of cumin (dried seeds are best) for a simple, classic flavor. If you aren't using fresh fenugreek, a touch of dried leaves will go nicely here. If you don't have fresh ginger, 1/2 teaspoon ground ginger can be substituted here. This is the first step of "blanching," which quickly cooks the spinach without losing its color or flavor. Bring the water to a rolling boil, then drop your fresh spinach in for a brief time before draining it all out. Most saags are heavy on spinach, using mustard and fenugreek to complement the main attraction. You can make an all spinach saag, though this is technically known as "palak paneer." This will halt the cooking process immediately. When done, drain any excess water and squeeze the spinach dry between some paper towels. Set aside. Heat until the oil is hot. Ghee (clarified butter) is the preferred choice for Indian chefs, but regular butter or canola oil will do fine without ruing the flavor. The spices will develop best when "toasted" for several seconds, though you need to take care not to burn them if they start to smoke. After ten seconds, add the onion, garlic, ginger, and chili (if used) and stir well to coat. Add a dash of salt with the vegetables to help them cook. If you're worried about the spice burning, add them with 2 tablespoons of water. Many Northern Indian chefs (where this dish originated) only roughly chop the greens, leaving them in big chunks to enjoy. However, some western cooks prefer a smoother curry of sorts, using a blender or food processor to grind the greens up into a thick sauce of sorts. The choice is all yours. Make sure you remember to stir the vegetables while they cook -- don't let them burn! The onions will start to go clear in the centers. This is your cue to add the greens, stirring well and adding another dash of salt. This famous spice blend is slightly sweet, helping it balance against the chilis and garlic for a fantastically well-rounded dish. Add it now and stir in well to mix. Again, personal preference is key here. If you want a chunky, greens-heavy dish, skip the liquid. If you want a smoother, richer dish, add 1/3 cup of heavy cream, whole milk, or plain yogurt. Sour cream, in a pinch, will work as well. The greens, already blanched, don't need to cook anymore. Once you add them with the cheese, stir everything to bring it to the same heat and then serve hot with rice.
Summary: Finely chop one yellow onion, 1-2 inches of fresh ginger, and 4-5 large cloves of garlic. Mix up your desired spices, using cumin, turmeric, cayenne, paprika, and chili powder. Bring a pot of salted water to a boil and drop the greens in for 10 seconds, then drain. Immediately dump the hot spinach in an ice water bath, or rise for 30 seconds under cold water. Place 2 tablespoons ghee, butter, or oil in a large saucepan over medium heat. Toss in your spice mixture, cooking for only 10-20 seconds, then toss in the chopped vegetables. While the vegetables cook, chop your greens into your desired texture. Add the greens and paneer cubes once the onions are almost translucent, or slightly see-through. Add a half teaspoon of garam masala for a warm, spiced kicked. Consider adding a touch of cream or yogurt if you want a creamy saag. Serve hot over rice, only cooking the greens until up to heat.

INPUT ARTICLE: Article: Because you’re making easy pants, you only need a few things. When choosing your fabric, remember that you’ll need two pieces and they need to be 5” taller than your pants and 2” wider.   Measuring tape Scissors Sewing chalk Sewing kit A drawstring Jeans or pajama pants that fit you Fabric Wash and dry your fabric as per the care instructions that are usually found on the bolt of fabric purchased at the store. This prevents the fabric from shrinking after you make your pants and wash them. Do this with the fabric on the wrong-side out. Using a pair of pants that fit you, trace an outline for your new pants using the sewing chalk. To do this, fold your pants in half, pulling out the crotch seam to that they lay completely flat from waist to ankle. Trace the outline on both pieces of fabric.  Jeans are harder to fold perfectly flat than other fabrics. Avoid pants with cargo pockets. Add ½” around both sides of your outline. Duplicate this on your second outlined piece of fabric and cut along this outline.

SUMMARY: Put together everything that you need. Prepare your fabric. Outline your pants. Add 2” above the waist and 2” below the ankle to your outline.

In one sentence, describe what the following article is about: Before you can start cleaning your brick surface, it’s important to remove any items that might be in the way. For brick walls, remove pictures and nearby furniture. For mantles and fireplaces, clear away decorations and fire tools. For brick walkways, remove carpets, planters, or anything on the ground. Cover the ground with a drop cloth or tarp. Inside, tape the edges to the baseboard to protect the floor below. Outside, tape the drop cloth to the base of the wall or side of the walkway to cover the patio or grass. Cover nearby furniture or personal items with a drop cloth to keep them protected from dust and spills. Some of these cleaners aren't safe for children, pets, or plants, so it’s important to cover outdoor areas as well. You may want to wear a mask and safety glasses to protect your lungs and eyes from dust, soot, and other airborne particles. You may also want to wear rubber gloves to protect your hands, depending on the cleaner you're using. If you're working with ammonia or bleach, always protect your hands with rubber or latex gloves and work in a well-ventilated area. Apply medium pressure as you scrub the dirty brick with the brush. For smaller areas, an old toothbrush will do, but you'll want a larger brush to clean bigger areas. Scrubbing will help to loosen dirt and other particles from the brick, and make the surface easier to clean.  Don’t use a brush with metal bristles, as these can scratch the brick. Avoid pressure washing the surface, because the pressure can damage the mortar between the bricks. Outfit the vacuum with a brush attachment to avoid scratching the brick. Place the brush directly on the brick and vacuum the entire surface you brushed. This will suck up dirt, dust, and other particles that came loose when you scrubbed.
Summary: Clear the surface. Protect the surrounding areas. Put on personal protective equipment. Scrub the brick with a dry stiff-bristled brush. Vacuum the brick.

In one sentence, describe what the following article is about: They come in several sizes and wingless and flightless as well.  Flightless is a better choice than wingless, as wingless can revert back to the flying.  You shouldn't have to worry about escapees, because the company will have secured them. They breed in the vials, but it's not recommended: they will over-crowed and die. Fill the cup up 1/4 full, maybe a little more, and this lasts about a month or so. If you use "Organix" remember to add the mold inhibitor.
Summary:
When buying fruit flies, choose the type of fruit fly you want, online. When buying them, get an extra order of fruit fly media (food), bedding and culture cups. When the box comes, remove the contents. If they are in small vials, put them in a freezer for a couple seconds, no more than ten, to slow them down a little, then pour them into a culture cup. Pour the fly food into a culture cup, adding the amount of water the package instructs you to. After assembling your culture cup, add the flies you bought/caught.