Write an article based on this "Stir the shisha. Break up the shisha and place it in the bowl. Cover with heavy-duty foil. Place the bowl on top of the hookah shaft. Poke several holes through the foil. Light two or three coals. Transfer the coals to the foil. Inhale."
article: Shisha is just tobacco packed in liquids that add flavor and thick smoke. These liquids tend to settle to the bottom, so give it a quick stir to spread them around.  For your first time smoking a hookah, consider using tobacco-free hookah molasses to practice the setup. Tobacco can be very harsh if you make a mistake.  Shisha comes in many different flavors, which significantly change the experience. Sample several to see what you like as a novice hookah smoker. Fluff up pieces of shisha and drop them in the bowl. Press lightly down to make a flat layer without compacting the tobacco. It should stay fairly loose so air can easily flow through it. Fill the bowl nearly to the top, but leave at least 2mm (3/32 inches) of space above the tobacco so it doesn't burn. Lay a piece of heavy-duty foil over the bowl, stretching it taut. Crimp it around the edges to secure.  If you only have standard duty foil, use two layers. You can use a charcoal screen sold for this purpose instead, but most users prefer the foil. This should fit securely into another rubber piece, for an airtight fit. Using a toothpick or paper clip, poke about 12–15 holes through the foil surface. Test air flow by drawing on the hose as you do this. If you have trouble pulling air, add more holes. Some people like to poke all the way through the shisha to provide channels for heat and air. There are two types of coals used for hookah. Follow these instructions depending on which one you have:  Quick light coals: Hold with tongs over a nonflammable area. Light with a lighter or match until it stops smoking, then wait 10–30 seconds until covered in light gray ash and glowing orange. These are convenient, but give a worse, shorter smoke. Some people even get headaches from smoking them. Natural coals: Heat directly in a stove flame or on an electric burner, but never where ash could fall into the gas line or on a glass stove. The coal is ready once glowing orange, usually after 8–12 minutes. Place the coals evenly ringing the edge of the foil, or even slightly overhanging the edge. A common mistake is to pile the coals in the center, which can easily char the shisha and create harsh, short-lived smoke.  Many smokers prefer to let the shisha warm up for 3–5 minutes before they start smoking. This lets you smoke with gentle breaths, enhancing the flavor. Once the bowl is warm — or right away, if you're impatient — inhale through one of the hoses. Your breath pulls air past the coals, causing them to heat up. If you pull too hard, the air will get hot enough to char the shisha, and you'll cough on a lungful of bad-tasting smoke. Pull with short, normal breaths. Smoke at a relaxed rate, pausing to give the shisha time to cool down.  If no smoke appears in the vase, inhale in a series of short, sharp puffs to light the tobacco.

Write an article based on this "Pollinate your lemon tree Thin out any heavy lemon clusters that grow. Test the fruits for ripeness with your thumb. Cut your lemons from the tree with pruning shears. Store your lemons for 1-2 months on your kitchen counter or in your fridge. Prune your plant's roots if it stops producing lemons."
article: with a paintbrush. Because your tree won't have insects to spread its pollen around, you'll need to pollinate the plant manually for it to grow fruit. Rub the paintbrush against the plant's stamen and anthers, the pollen-covered buds around the middle of the plant's flowers. Transfer the pollen to the pistil, the bulb located deep in the center of the flower.  Repeat this process once a day to ensure pollination. Most lemon trees take 6-9 months to harvest after being successfully pollinated.  Your lemon tree may produce fruit even if you don't pollinate it, but the fruit will be larger if it is pollinated. Once a cluster of small lemons appears on your tree, remove 2/3 of them to allow the remaining 1/3 a chance to grow large. Snip away the extra lemons with pruning shears, cutting carefully at the stalk.  Too many lemon clusters can drain your tree of energy and stunt all of the fruits' growth. Many trees will drop fruit on their own. Wait a few months before removing any fruit. As your lemons grow, apply pressure with your thumb to the rind. If the inside feels soft and plump instead of hard, the plant is ready for you to harvest.  The fruits can be left on the tree for awhile without becoming overripe. The fruits will usually stop growing once they're ready to harvest. They should also be a rich yellow color. Take the pruning shears and clip them off of the tree at the fruit stalk. If you don't have pruning shears, you can also carefully pull the lemon from the tree. Pull or cut gently to prevent damaging your plant. After harvesting your lemons, you can store them for 2-4 weeks on a counter and 1-2 months in a refrigerator. Avoid cutting your lemons until you're ready to use them, as cut lemons only last for 2-3 days in a fridge. If you want to store your lemons for longer, squeeze the juice and store it in an airtight container for 4-6 months in a fridge or freezer. Your tree should remain root-bound in order to keep its size in check, but some potted lemon trees will stop producing fruit if their roots get too pot bound. Remove your tree from its pot and use a sharp knife to shave 1/2-inch to 1-inch (1.27 to 2.5 centimeters) of the roots around the exterior of the root ball.  Keep the roots moist while you walk by spritzing them with water from a spray bottle.  Repot the tree and prune approximately 1/3 of its foliage to balance out the pruned roots.

Write an article based on this "Cut a strip of fabric that's 1 inch (2.5 cm) longer than the circumference. Pin the casing just below the waistline you marked on the dress."
article:
Lay about 2 to 4 feet (0.61 to 1.22 m) of fabric that matches your dress on a work surface. Then, cut the fabric to a 1 3⁄4 in (4.4 cm) wide strip that's 1 inch (2.5 cm) longer than the measurement for the waistline circumference. For example, if your waistline measured 38 inches (97 cm), cut the strip 39 inches (99 cm) long and 1 3⁄4 in (4.4 cm) wide. Wrap the casing you just made right below the line you marked on the dress. Line up the ends of the casing with a seam that's on the inside-out dress. Depending on your dress, you could line it up with a side seam or a seam that runs down the back of the dress. Then, secure the casing with sewing pins. Try to pin every 1 to 2 inches (2.5 to 5.1 cm) so the casing doesn't slide around.