INPUT ARTICLE: Article: If you do not already have an account, go to the start page and follow the onscreen instructions to create one.

SUMMARY: Go to the TinyChat sign-in page and sign-in using the username and password associated with your account. Click your username at the top of the page followed by the “Settings” option. Enter the name you want to use as your display name in the first input field on your TinyChat Profile Settings page. Click the “Update” button at the bottom of the page to save your changes.


INPUT ARTICLE: Article: Dead flowers are pretty easy to spot in the bush because the natural color of the plant is so vibrant. Once the orange blooms and blue base of the flower begin to fade to brown, it’s time to deadhead (remove dead flower heads). It’s okay to begin pruning before all of the blooms on the plant have died. If you have even 2 or 3 dead blooms, removing them can help the remaining flowers live longer. Follow the stem of the dead flower to the base of the plant, then use your pruning shears to snip as close as possible to the base of the plant. This will prevent the long stem from browning and rotting after you remove the flower.  Bird of Paradise flowers won’t naturally shed dead stems after the flower is removed, so it’s important to remove as much of the stem as possible. This helps your plant to look clean and colorful year round! Always wear thick gardening gloves when pruning. The Bird of Paradise also has large green leaves that can die and begin to brown once blooming is over. Normally, you can pull these using just your hands. You can also use the pruning shears to remove any stubborn leaves that won’t come out.  Always try to remove any dead foliage as close to the stump of the plant as possible to maintain the trimmed appearance of the plant. Failure to remove dead leaves can result in rotting and fungal infections that can kill the plant completely, so make sure you dispose of the dead foliage completely! If you live in an area that can get the occasional freezing night, you should cover your plant with a tarp to protect its blooms. One freeze can cause numerous dead flowers and leaves. If your plant is in a pot, bring it indoors during very cold temperatures to prevent freezing of the leaves and flowers.

SUMMARY: Look for brown, dead flowers. Cut the stem of the dead flower as close as possible to the base of the plant. Cut or pull any excess brown foliage. Cover the plant with a tarp during deep freezes.


INPUT ARTICLE: Article: Stir the sifted flour and salt together thoroughly, preferably in a sizable heat-resistant mixing bowl. Because maintaining a cool temperature is essential to keeping the gluten strands from forming a strong bond, using chilled flour and a chilled bowl is recommended. While you're preparing the dough, it's a good idea to chill your butter thoroughly before you attempt to work it in, if you're using butter. Anytime the mixture gets overworked, you can stop, put the mixing bowl into the fridge, and let it chill back down to a workable temperature. There are many different methods of cutting the fat into the flour, but all are equally effective with the right amount of elbow grease. The most important thing is to keep the butter cool, if you use it, so keep it in the freezer for at least 30 minutes or so, cutting it into large chunks before integrating it more thoroughly. You want to mix in the fat until you have small and uniform pea-sized chunks.   Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.  Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn't take more than a few minutes.  Use a fork or two knives. If you don't have a pastry cutter or a food processor, don't fret. It's possible, but takes slightly more hand strength and effort, to cut up the butter with the flat side of a table fork, using two knives to slice the butter in opposite directions, or even just using the end of a metal spatula.  Just use your fingers with shortening. Shortening won't be greatly affected by the heat from your hands or from the room temperature, making it easy to get your hands in and crumble up the shortening into the flour using your fingers. You can also do this with butter. Letting it get warm makes the mixture too glutenous and it won't be flakey. Use a wooden spoon and gently stir the flour as you pour a small amount of ice water into the bowl. Pour a tablespoon or two at a time, integrating it gently by agitating the flour. The mixture should just barely come together and form a loose ball, and shouldn't be at all damp or wet looking. Be very gentle. The key to a flaky crust is to make sure you don't overwork the dough. Pie crust is not bread dough, and if you overwork the dough, the crust will become quite tough and difficult to handle.  Be a minimalist when it comes to mixing the water into the flour. Less touching means more tender dough. If you're struggling to get the flour to come together, or if everything has become too warm, don't be afraid to pop the bowl into the freezer for a couple of minutes to chill it back down to a more workable temperature. Cold dough is easier to work with. Very gently, pull the flour into a ball, touching it as little as possible, and then split ball in two equal portions. The recipe should make two portions, which you could use for one bottom crust and one top crust, or bottom crusts for two different pies. Cut the dough ball in half with a kitchen knife and separate the halves gently.  It's usually a good idea to chill the dough in the refrigerator until you're ready to roll it out and bake with it. If you've already got the oven pre-heated and you're anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly. If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you're ready to use it, let it defrost in the fridge overnight and roll it out normally.

SUMMARY:
Mix flour and salt into a large mixing bowl. Cut the butter or shortening into the flour. Mix in ice-cold water into the flour mixture. Chill the flour any time the mixture becomes overworked. Use your hands to form dough into ball.