Article: After you have finished the cast on and the initial four rows, you are ready to start your cable row. Start by purling the first six stitches. Be sure to give a slight tug after each one. This will help take some of the strain off of the cable stitches, and prevent any holes, tension issues, etc. Try to get a cable needle in the same size as your knitting needle, otherwise, your gauge might not turn out right. If you don't have a cable needle, you can use a double-pointed knitting needle, or even a pencil or pen. Keep in mind that this may cause some gauging issues. Where you place the cable needle will determine which way the cable will twist: If you want your cable to twist to the left, leave the cable needle in front of your work. This is known as the front cable. If you want your cable twist to the right, place cable needle behind your knitting kneels; this is known as the back cable. Leave those first three stitches on the cable needle. You will knit them in the next step; this will create the "twist." Avoid pulling too tightly. Instead, try to keep your cable needle as close to your project as possible. This will make it easier to knit later on. Put the cable needle off to the side, and purl the final stitches off of your knitting needle. Once you have finished, flip your work, so that the needle with all the stitches is in your left hand, and the empty needle is in your right hand.
Question: What is a summary of what this article is about?
Purl the first six stitches. Slip the next three knit stitches off the knitting needle and onto a cable needle. Move the cable needle to the front or back of your work. Knit the next three stitches off of your knitting needle. Knit the three stitches off of the cable needle. Purl the last six stitches, and flip your work.
Article: Use a damp cloth to clean out the inside of your skillet until the water runs completely clear. Give the surface of the cast iron a light wash to remove any remaining rust or particles left by the steel wool. Turn your oven onto the highest heat that it can go and place a piece of tin foil on the lowest rack. Put your cast iron skillet upside down on the highest rack and leave it to cook for around 1 hour. This will help seal in the oil and season your skillet. The tin foil will catch any excess oil that comes off the skillet as it cooks. It's much easier to throw away a piece of foil than it is cleaning your oven! After an hour, turn your oven off and let the cast iron skillet cool down. It should be cleaned, seasoned and ready to use. However, for the best results, you should oil and bake your skillet once or twice more. This will build up the coating of oil even further and make your cast iron last even longer. Store your skillet in a clean and dry place. Cast iron tends to rust very quickly, so make sure to keep it away from as much moisture as you can.
Question: What is a summary of what this article is about?
Clean the skillet with soap and hot water. Put the skillet in your oven at around 500F (260C) for 1 hour. Let the pan cool and repeat the seasoning process.
Article: Your worms can tolerate temperatures as low as 40 degrees Fahrenheit (4 C) and as high as 90 degrees Fahrenheit (32 C). The lid will also keep birds and other natural predators out of the worm bed. Red wigglers dislike light, and the light will train them to stay in the dark bin. Two pounds (0.9 kg) of worms will eat about 1 pound (0.45 kg) of scraps daily. Doing this will control the size of the worm population. You can use your worms as fishing bait, if you wish.
Question: What is a summary of what this article is about?
Place the worm bed in a dark area that is between 60 to 80 degrees Fahrenheit (15 C to 27 C). Add about 2 pounds (0.9 kg) of red wiggler worms to the top of the worm bed. Place the fabric-lined lid on top of the box to block out the light and to keep the worms in their bed. Turn a light on near your worm bed. Feed the worms with scraps from your kitchen. Pick larger worms out of the worm bed every couple of months.