INPUT ARTICLE: Article: Make sure that you have enough paint to complete the coverage needed with this shade of dark blue. Once you have mixed the perfect hue, it could be difficult to match this shade a second time. It's always better to make more dark blue than you need rather than run out. If you do not complete your project in one sitting, you can store your excess paint in an airtight container like a plastic container you would use to store leftover food. Consider wetting a paper towel or sponge and placing it in the bottom of your container, or using a Sta-Wet Palette to keep your paint from drying out.

SUMMARY: Squeeze the amount of blue paint you will need for your project onto your palette.

INPUT ARTICLE: Article: Stemware/drinkware comes in a variety of shapes and sizes. The more experienced wine drinkers and connoisseurs often enjoy wines out of stemware or bulbs that are tailor-made for a specific varietal. When starting out, the basic rule of thumb is that you want larger glasses for reds and smaller glasses for whites. Wines have a myriad of components that can be generally categorized into aromatic or tactile. Aromatics relate to what you smell. Tactile elements include bitterness, saltiness, sweetness, tanginess/acidity, and savory elements. Aging will soften tannins, which is the bitter taste in some wines. Perceived Acidity will soften throughout the life of a wine as it undergoes chemical changes, including the breakdown of acids. Flavor and aromatic intensity will rise and then fall throughout the life of a wine, going into a cocoon stage mid-life and reemerging. Alcohol content will stay nearly the same. All of these factors contribute to knowing when to drink/decant a wine. There are some commonly found tastes for each of the most common varieties. However, remember that the growing region, harvesting decisions, and production choices have a great impact on a wine's flavor as well. Cabernet - black currant, cherry, other black fruits, green spices. Merlot - plum, red and black fruits, green spices, floral. Zinfandel - black fruits (often jam-like) and black spices - often called "briary." Syrah (or Shiraz, depending on vineyard location) - black fruits, black spices - especially white and black pepper. Pinot Noir - red fruits, floral, herbs. Chardonnay - cool climate: tropical fruit, citrus fruit in slightly warmer climes and melon in warm regions. With an increasing proportion of malolactic fermentation, Chardonnay loses green apple and takes on creamy notes, Apple, pear, peach, and apricot. Sauvignon Blanc - Grapefruit, white gooseberry, lime, melon. There are a lot of decisions a winemaker must make when designing a wine, and it would be impossible to explain them all. Some of the most common methods, and the taste they produce, include: Malolactic fermentation (the natural or artificial introduction of a specific bacteria) will cause white wines to taste creamy or buttery Aging in oak will cause wines to take on a vanilla, caramel, or nutty flavor. The minerality and earthiness of a wine comes from the soil the wine was grown in. "Tannins" refers to the astringent, bitter compounds found in grape skins, stems, and seeds as well as the oak barrels in which the wine is aged. If you want to know what tannins taste like, bite into a grape stem or eat a cabernet grape off the vine. In young red wines, tannins taste bitter and drying, but they get silky with age. With red wines try different cheeses, good quality chocolate and berries. With white wines, try apples, pears, and citrus fruits. Pairing wine with food is more complicated than "red with beef and white with fish." Feel free to drink whichever wine you want with whatever food you want, but remember a perfect pairing is a highly enjoyable experience

SUMMARY: Match the glassware to the wine. Know how wines change with age. Remember some common flavors for different wines. Know how common wine flavors are produced. Try pairing wines with new ingredients and note the how it enhances or diminishes the flavors of the wine.

INPUT ARTICLE: Article: Less friction equals less static electricity. Running your fingers through your hair will reduce the amount of friction on your hair, while using a brush can increase it. The more friction and static electricity, the more flyaway hairs. A couple things to note about using shampoo and conditioner to control flyaways: You don't have to shampoo your hair every day. Shampooing every day is a recipe for dried-out hair. Unless you work in a greasy, sweaty, or dirty place or your hair desperately needs to be cleaned every day try to only wash it once every two or three days. But when you do shampoo, choose an anti-frizz or moisturizing shampoo. Anti-frizz and moisturizing shampoos are packed with moisturizing agents like aloe vera, essentially providing extra safeguards against dryness. When shampooing, focus most of your energy on cleaning your scalp, not drying out your ends. Choose a shampoo that is made for your hair type. For example, if you have curly hair, choose a shampoo that is labeled as curly. Every time you shampoo, condition. Conditioning your hair helps keep it from drying out and breaking into flyaways and split ends. When you condition, focus mainly on your ends. If you use many styling products in your hair, the build-up over time can cause flyaways. To combat this, use a clarifying shampoo at least once a month. Be sure to condition your hair afterwards. Look for products that have the words "quat" or "amine" in them, as they do a better job of conducting electricity than silicone- or alcohol-based products. Products that conduct electricity better mean fewer flyaways. Hair with too much breakage can cause flyaways as well. It is easier to prevent hair breakage than treat it. Handle your hair gently. Some ways you can prevent hair breakage include: Using silk pillow cases Putting heat tools such as hairdryers and curling irons on low settings Reducing chemical treatments Choosing cloth elastic bands Remember that taming flyaways is all about keeping moisture locked in your hair. If you shampoo and condition the right way, use the right products, and control any flyaway frizz that crops up with anti-static cheats, you'll be golden.

SUMMARY: Run your fingers through your hair instead of using a brush if you're prone to flyaways. Use a shampoo especially for frizzy hair, and don't forget to condition! Use a clarifying shampoo once a month. Make your hair more conductive by applying special leave-in products. Avoid hair breakage. Finished.

INPUT ARTICLE: Article: Pour the gelatin mixture into three separate bowls. Each bowl should contain the same amount of the mixture. By dividing the mixture, you can color each one a different shade of green to make the tri-colored jello shots. When all three layers have been poured, transfer the shots to the refrigerator one last time. Let the jello set overnight if possible, or for at least four hours. The jello is ready when it's completely firm. To prevent a hard film from developing on top of the jello, cover the shots with a large sheet of plastic wrap. Right before it's time to serve the jello shots, remove them from the refrigerator. Top each one with a small dollop of whipped cream to fill the remaining quarter of the shot glasses. You can also garnish them with green or gold sugar if you like. Serve the shots with small spoons so people can dig out the jello.

SUMMARY:
Divide the mixture. Give the jello time to set. Garnish with whipped cream before serving.