In one sentence, describe what the following article is about: Any leafy herb or citrus zest can be added using this method. Here are a few ideas, along with estimated amounts to use for every 1 cup (240 mL) sugar: Rosemary, dried rosebuds, or dried culinary lavender are all aromatic flavors. Lavender will produce an especially strong scent. Set aside about 3 tablespoons (45 mL) per cup (240 mL) sugar. Mint makes a sugar that works well in baking and cocktails. Try using 1/2 cup (120 mL) of loosely packed mint leaves. Basil is a more unusual flavor for sweets, and may pair well with lime. Use about 1.5 tbsp (22 mL). Lemon, lime, orange, or any other citrus fruit can be zest and added to sugar. Zest the fruit's colored outer rind, avoiding the white pith. Use the zest from two fruits for a moderate flavor, or several more for a stronger one. Fresh leaves and citrus rind should be dried before adding, to avoid clumping the sugar with moisture. There are several ways to accomplish this: Lay them out on a layer of paper towels, without overlaps, and microwave in 30-second bursts. Check between each burst, and remove when the herbs are crisp. Turn an oven to the lowest setting, lay the herbs on a baking sheet, and warm for about 20 minutes, or until dry. Using an oven at a higher setting is not recommended, due to the risk of burning the herbs. Leave the herbs in a location with a light breeze, to dry for 824 hours. Direct sunlight may reduce the flavor. Sugar will infuse much more quickly if the other ingredients are ground in a spice grinder or coffee grinder. This will also produce a more evenly colored and textured end product. A food processor might work, but it may not turn the ingredients fully into powder. If using dried lavender, you may prefer to leave the flowers in the sugar whole, and strain them out before using the sugar. The lavender flowers (or scoops of the lavender sugar) can then be used to infuse a couple more batches of sugar before they lose their potency. White granulated sugar is less likely to clump than most other sugars, making it a good choice for these moisture-containing ingredients. Feel free to experiment with other options if you prefer. The sugar should infuse overnight, and continue to taste stronger over the course of the next few days. Store in a dry, airtight container to protect the sugar from humidity and microorganisms. Use citrus zest sugar within two weeks.
Summary: Choose a flavor. Dry any wet ingredients, then let cool. Grind the ingredients. Mix the ingredients into one cup (240 mL) sugar. Store the sugar in an airtight container.

Strawberries are rarely grown from seed in home environments. Typically, you will grow strawberries from a small starter plant or from a cutting from another strawberry plant, known as a runner. Both can be easily transplanted into pots using the same methods. Runners are often cheaper than starter plants, but some may require special care, such as soaking or refrigeration. Follow the instructions from your nursery if this is the case. Day-neutral plants (which produce multiple small harvests) or everbearing plants (which produce 2 harvests a year) are ideal for growing in containers. While June-bearing plants can be grown, they will only produce 1 large harvest a year and often do better when grown in a garden. Get your starter plant or runner right before you plan to plant it. With some varieties, you may be able to get a harvest by fall. Runners can usually be kept in the fridge for a few days before planting while starter plants can survive in their pots from the nursery. Don't wait more than a few days to plant, however. Plant your strawberries after the last frost. Check growing almanacs for the last expected frost date in your area. Make sure there are holes on the bottom so that water can drain from the pot. Terracotta pots, growing beds, window boxes, and hanging boxes may all work. If you decide to use a hanging box, it is important to make sure that the plant does not dry out easily. Keep the pot away from windy areas and feel the soil often to see if it is dry. Use a premixed potting soil with a pH between 5.5 and 6.5 or simply use compost. Fill the pot up to about 1 inch (2.5cm) below the top. For large and heavy pots, load the bottom of the pot with small rocks or ceramic pieces. Place landscaping fabric on top before filling with soil. This will help the container drain. It will also make the pot lighter than it would be if it was completely filled with soil, helping you move it if needed. Don't use soil from your backyard. It may not drain as easily, and it may not be the ideal pH for a strawberry plant. Dig a hole that is deep enough for your strawberry's roots. You can use its current nursery pot as a guide. Remove the strawberries from the pot and place them within the hole. Push dirt back over the roots to cover them. Water the soil around the strawberries. The green, thickened stem (called the crown) should sit just above the surface of the soil while the top of the roots should sit just below the surface. If you have a large container, you can grow more than 1 strawberry plant in it. Spacing out the plants gives each plant enough room to grow.
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One-sentence summary -- Buy a starter plant or runner from a nursery. Start growing the strawberries in late spring or early summer. Get a pot that is 1618 inches (4146cm) wide and 8 inches (20cm) deep. Fill the pot with potting mix or compost. Transplant the strawberries into the pot. Space separate plants about 1012 inches (2530cm) apart.

Problem: Article: Add in the garlic cloves and rosemary, and then let the meat marinate for 2-3 hours. Heat the olive oil in a large, thick-bottomed pan over medium-high heat. Add the meat and cook until browned on each side (about 10 minutes total), adding salt as it cooks. Cook the meat in a single layer, doing one batch at a time. Add the onions to the pan and cook for about 5 minutes, or until the onions are soft and golden brown. Mix in the garlic and cook for an additional minute. Scrape the bottom of the pan occasionally with a wooden spoon. Reduce the heat to medium and simmer, uncovered, for about 15 minutes. Reduce the heat to low and simmer, covered, for 2 to 2 1/2 hours. Meat should be very tender when finished.
Summary:
Combine the lamb and white wine in a medium-sized bowl. Remove the lamb from the marinade and pat it dry. Transfer the meat to a separate dish and set aside. Add the meat, roasted peppers, tomatoes, bay leaf, parsley, and red wine to the pan and bring the mixture to a boil. Pour in the chicken stock and bring the mixture to a boil again. Serve the stew warm, adding salt and pepper to taste.