INPUT ARTICLE: Article: To make a clay model of a cell, you'll need:  A small or medium sized styrofoam ball. A package of colorful clay (feel free to also use Play-Doh or Crayola's Model Magic) Toothpicks Labels The size of the ball you use depends on how detailed you want to make the parts. Keep in mind a larger styrofoam ball will give you more room and flexibility to work. You can cover the entire half piece of Styrofoam with clay if you want to make the top of the ball a certain color. It may be helpful to have a printout or image of the cell to ensure all of the cell components are represented.  Be sure to use different colored clay for each component to distinguish them from each other. Add the components to the flat side of the styrofoam using toothpicks. If you're making a plant cell, remember to add a cell wall to your model. You can do this by taping the labels to toothpicks or pins and sticking the pins into the styrofoam ball next to the applicable component.

SUMMARY: Gather your materials. Cut the styrofoam ball in half. Cover the flat side of the styrofoam ball with clay. Make the different cell parts out of various colors of clay. Attach labels to the cell parts.


INPUT ARTICLE: Article: To mix this drink you will need a chilled cocktail shaker, a chilled cocktail glass, a cocktail spoon, a cocktail strainer, a jigger, chilled gin, chilled vermouth, plenty of ice, and an olive.  Measure out 4 small jiggers of gin. Measure out 1 small jigger of vermouth. Place the ice in first and then add the vermouth. Swirl the vermouth around to coat the ice cubes and the shaker. Pour in the gin.  Leave the olive out, and add it once you have poured the drink into the serving glass. If you want your martini to be extra dry, pour out the excess vermouth using a strainer before adding the gin. Stir the drink for about 60 seconds so that the drink will be chilled sufficiently, diluted properly, and mixed thoroughly. Using a strainer to keep the ice in the shaker, pour the drink carefully into the serving glass. You can place the olive on a cocktail toothpick, or you can just drop it directly in the martini. Serve the drink immediately.

SUMMARY: Gather your tools and ingredients. Place your ingredients in the shaker. Stir the ingredients together. Strain your martini into the martini glass. Add the olive.


INPUT ARTICLE: Article: Don't brush your curls because that will create frizz. If your hair is tangled, you can go through it gently with a wide toothed comb. It might also be a good idea to have both of your hair ties on your wrist, ready to go. With a wide tooth comb pull little strands of hair out of the bun. You can also just play with it until some hair falls out. This will keep it together for the day.

SUMMARY: Start with dry hair. Touch your bun up, if needed. Grab your hairspray and spray a generous amount of hairspray into your hair. Finished.


INPUT ARTICLE: Article: Remove all top racks and have the rack at the lower part of the oven. Look at your soufflé  dish and estimate its height twice over - the soufflé may rise this much so will need this much room in the oven. It is preferable to cook the soufflé without the oven fan on as the fan can make the soufflé rise unevenly, overcook one side or even push the semi-cooked light batter over the side of the dish. If you have an oven thermometer, use that to ensure your oven is heating to the right temperature. If you serve the soufflé and it is undercooked and very runny in the middle, simply scoop out the cooked portions and serve those. Just like cakes, soufflés unfortunately don't rise again if you put them back in the oven to cook a little more. You want the top rim to be coated to prevent the souffle sticking and rising lopsided. Add the breadcrumbs to the dish and swirl to cover the base. Then tilt the dish and continue turning it to cover. Tip the dish slightly downwards to get the surplus out towards the sides. Beat the sauce again to ensure it is as smooth or "soft" as possible as that will make incorporating the egg whites much easier and make a more successful soufflé. You can use electric beaters on a low setting and the whites should form stiff peaks when you lift the whisk or beater out. If it flops quickly or forms a ribbon trail, keep beating a little longer. Using the spoon or the whisk stir gently to incorporate the whites, be gentle, but the first batch of whites is slightly "sacrificial" so they won't need to retain their light fluffiness. When well incorporated, fold in the remainder of the whites and fold through. Be more gentle on this batch.

SUMMARY:
Preheat your oven to 200C / 395F. Liberally butter the inside and top rim of a soufflé dish. Coat the soufflé dish with breadcrumbs. Have your soufflé dish and base sauce ready at room temperature. Whisk the egg whites in a clean bowl with a clean whisk until stiff peaks form. Using a large spoon, stir 1/4 to 1/3rd (precision is not essential) of the white into the sauce. Scoop deep into the sauce bowl to ensure it all gets mixed.