In one sentence, describe what the following article is about: If you've made pasta to serve with the sauce, make sure to save a cup of the water that you cooked it in just before you drain it. That way, you can use the water to thin the sauce if it turns out to be too thick when you combine it with the pasta. Add just enough pasta water to make the sauce and pasta combination easy to stir together. Turn off the burner that the vodka sauce is on, and drain your pasta. Place the hot pasta directly into the pan with sauce and then toss the together to ensure that the pasta is evenly coated. Don't put all of your cooked pasta into the sauce at once. Instead, add approximately to and make sure that there is enough sauce to coat all of it. If there's excess sauce, finish adding the rest of your pasta. You should have enough sauce for approximately six servings of pasta. When the vodka sauce and pasta are fully combined, mix in 1 cup (450 g) of grated Parmesan cheese. For serving, you can top the pasta and sauce with a little more grated cheese. You can also garnish your pasta and vodka sauce with some fresh basil leaves for added color. While pasta and vodka sauce is a common dish, you can customize the recipe to suit your tastes. You may want to add some type of protein to the dish to make a hearty meal, or mix in some vegetables for added flavor. Grilled chicken, sausage, and shrimp can be tasty addition to your pasta and vodka sauce. Cook approximately 1 pound (450 g) of your chosen meat or seafood fully, and then top each bowl of pasta and sauce with it. You may want to drizzle additional vodka sauce over the protein. Peas pair well with vodka sauce. When the sauce is nearly finished, add 1 cup (150 g) fresh or defrosted peas to heat them through.
Summary: Save some pasta water to thin the sauce. Add your pasta to the sauce. Stir the Parmesan cheese into the dish. Customize your recipe.

In one sentence, describe what the following article is about: Using water is easiest as milk can easily scorch on the bottom, ruining your porridge and smelling up the kitchen. You can, however, add milk towards the end if you're concerned about your porridge not being creamy enough. Rolled oats are best as they're whole, natural, and haven't been through much processing. However, steel-cut or quick oats are okay, too they just might not have the exact taste you're going for. Use a wooden spoon to stir some people even use the top of the spoon like they're stirring their porridge with a pencil. Keep stirring until it starts to bubble. Never use metal on a non-stick pan. The metal can scrape away the sides, resulting in microscopic bits of the pan getting into your food. Always use a wooden spoon or a rubber spatula. Once it reaches that bubbling point, bring the heat down to low (this is especially important if you're using milk to prevent it from scorching). Stir as often as you can to get it to a smooth and creamy consistency. If you like runny porridge, add a splash of more milk or water until it looks like you pictured it. If you're making for a group, let each person add more liquid as they see fit to their individual serving once it's all in bowls. Most people like to start out with a sweet base to work with. Some people even add butter! As your porridge is finishing, consider adding a few touches to everyone's dish. Just a tablespoon or so of each ought to do it. If you're trying to watch your sugar intake or prefer a more savory dish, skip this part. You can always add in whatever you like, later, too. There are dozens of ways to spruce up a plain ol' dish of porridge so breakfast can be easy but still delectable. Here are some ideas: Drizzle with honey and Greek yogurt Add blackberries and raspberries, stewed to bring out their juices Slice up a banana or two and add some maple syrup Add in a tablespoon or two of cocoa and peanut butter
Summary: Place the oats and water in a large pan over medium heat. Add a pinch of salt and stir. Bring to a steady simmer for 5 or so minutes. Add in a dash of brown sugar and honey, if you'd like. Flavor with toppings and serve.

In one sentence, describe what the following article is about: Annual plants only bloom for 1 season and include herbs such as anise, dill, coriander, basil, and chervil. Perennial plants come back each season, such as herbs like mint, tarragon, fennel, and chives. You can choose to plant annuals, perennials, or both. Just be sure you know which plants will die off at the end of the season. Using existing plants can provide you with hardier specimens that you can harvest sooner. If you choose to use existing plants, be sure to inspect them thoroughly before purchasing. Avoid choosing any plants with signs of pests or diseases, such as those that are brown or wilting, have holes or spots on them, or otherwise look unhealthy. Planting herbs from seeds may allow you to grow a wider variety of herbs than choosing starter plants. If you choose to plant seeds, obtain them from a reputable company. Research different providers and read customer reviews to help you make your choice. Make sure the seeds are not discolored, misshapen, or show signs of rot, mold or other issues before planting them. Some herbs don't transplant well and should be grown from seed, including fennel, cumin, anise, chervil, dill, borage, caraway, parsley, and cilantro/coriander. It's important that the area in which you plant herbs has good drainage so they don't become waterlogged. Inspect your soil after heavy rainfall or watering. If puddles or patches of water remain on top of the soil after several hours, your soil is not well-draining. To amend your existing soil, you can dig up the top 12 inches (30cm) of soil in the area you will plant the herbs. Mix 25% sand, compost, or peat into the soil, then use the mixture to fill in the area. If you're planting your herbs in containers and placing them outdoors, select a soil with good drainage, such as one that contains vermiculite or sand. Different herbs require different levels of sun exposure. Refer to the seed package or the label on the plant to find out the requirements, and situate the plants where they will get the recommended amount of exposure. For instance, sage requires full sun, but chervil requires full shade. Some herbs may grow rapidly and need lots of space, while others are smaller and slimmer and can be planted closer together. Read the seed packet or plant label to find out how much space each herb needs. If you're using containers, choose ones that are larger than 6 inches (15cm) in diameter so the herbs don't become too cramped.
Summary:
Decide if you want annuals or perennials. Choose plants without discoloration or holes. Pick seeds free of rot or mold. Select sites with good drainage. Place the herbs in locations that receive the recommended amount of sunlight. Space the plants or seeds as per the package instructions.