INPUT ARTICLE: Article: You use a kettle or the microwave to do this. Try to use distilled or tap water, if you can, as ordinary tap water contains too many minerals and chemicals. If you are using the microwave, heat it for 1 to 2 minutes. Ideally, the water should be warm. It can be hot, but it should not boiling. Adding honey to boiling-hot water will destroy the good enzymes in honey that make it so healthy. If you don't have a very big sweet tooth, use only 1 tablespoon (15 grams). Use the same spoon that you measured the honey with. This way, you won't waste any honey. The honey will make the water very sweet, but you might like your water even sweeter. Keep in mind that the honey is only supposed to lightly flavor the water. You don't want to drink something that is practically pure honey. This will allow you to get the most benefits out of the honey. One of the most notable benefits of honey is soothing a sore throat.

SUMMARY: Boil some water. Pour the water into a mug and let it cool a little. Add 1 to 2 tablespoons (15 to 30 grams) of honey into the mug. Stir the honey until it dissolves. Taste the honey water, and add more honey, if needed. Drink the honey water while it is still warm.

In one sentence, describe what the following article is about: Oak is the most popular quarter-sawn timber. The ray flecks that oak reveals when it is quarter-sawn are spectacular. Maple is another wood that displays an attractive appearance when it is quarter-sawn. Choose one of these types of wood appropriate for the quarter-sawn product you're trying to create. The "ray flecks" that are visible in quarter-sawn wood are the tree's medullary rays, a type of structure that grows in the wood perpendicular to the growth rings. These structures help transport water and nutrients throughout the tree during life. Quarter-sawn oak is particularly effective for cabinet and furniture making. Oak is also valued for its exceptional stability and resistance to warping. Due to its hardness and fine grain, quarter-sawn maple is ideal for making instruments, decorative boxes, and other fine woodworking projects. The finished wood has a beautiful rippled appearance. Estimate the size and length of the boards you'll need using the International 1/4 Log Rule. You can find the International Log Rule online at this website: http://www.woodworkersjournal.com/how-much-lumber-is-in-a-log/. The rule provides specifications for how many boards you can produce from a log of a particular size. For example, a 12ft (3.7m) long log with a 12in (30cm) minimum diameter can yield 70ft (21m) of boards. Medullary rays are the shiny ribbons that extend vertically through the tree perpendicular to the growth rings. Select logs to quarter-saw that have prominent medullary rays arranged in a spoke-like pattern originating at the log's center. The longer and thicker the rays are, the more chance you have of hitting them when you saw. These rays give quarter-sawn wood its beautiful and distinctive appearance.
Summary: Select a wood like oak or maple to create an attractive appearance. Determine what size of log you need for your project. Choose a log with long, thick medullary rays.

INPUT ARTICLE: Article: Slow-cooked chips cook evenly and crisp up well. Set your oven to 325 degrees Fahrenheit, or 160 degrees Celsius. Move the racks to the middle position. Scrub the potatoes under running water to remove dirt, and cut off any green areas. You can leave the flavorful skin on, or peel it if you prefer a uniform appearance. Russets and Yukon Gold are two good options for this recipe. Avoid waxy or boiling varieties, since these tend to fall apart or cook unevenly. Uneven slices are much more difficult to cook, since the thin slices will burn before the thick ones are ready. Use a mandoline set to inch (3 mm), or a slicing disc attachment on a food processor. If you don't have either of these, sharpen a knife as much as possible and cut by hand. Keep the mandoline surface wet to keep the starch from sticking to the surface. Use a corrugated knife or mandoline blade if you prefer wavy chips. This size makes a thick-cut, crunchy chip, similar to store-bought kettle-cooked chips. You can cut the slices thinner with mandoline, but thin slices burn more easily. Starch molecules are essentially long chains of sugar, and just like sugar, they caramelize and turn brown when heated. If you prefer a light-colored potato chip with no burnt flavors, parboil the slices first to get rid of some starch: For every two large or three medium potatoes, combine 2 quarts (2 liters) water and 2 tbsp (30 mL) white vinegar in a large pot. The vinegar stops the potatoes falling apart. Bring to a boil. Add potato slices and cook for exactly three minutes. Cook for one or two minutes instead if slices are thinner than inch (3 mm). Drain potatoes and transfer to a baking sheet lined with paper towels. Pat dry, then leave on paper towels for five minutes to finish drying. Move slices occasionally for even drying. Grease heavy-gauge baking sheets or roasting pans with a light layer of olive oil, butter, or cooking spray. Thin, lightweight baking sheets may warp in the oven or burn the chips. If these are your only option, let the sheets warm in the oven as it preheats, and cover the entire surface with chips. Brush or spray on a little bit more oil or butter over the slices, or just flip them over once on the greased pan. See below for additional flavor ideas. Check on the chips frequently, since the cooking time can be unpredictable due to differences in potato variety. Rotate the pan halfway through for even cooking. Remove chips as soon as they are completely dry and the edges are starting to turn golden brown. You can leave them to brown a little more if you prefer them that way. If some slices brown more quickly than others, remove them with tongs and continue baking the rest. This cooking time is for " (3mm) slices. Thicker slices may take much longer to cook. Transfer your homemade baked potato chips onto paper towels to absorb the excess grease. Leave them uncovered to finish crisping as they cool. Homemade potato chips will turn soft sooner than store-bought chips. Keep leftovers in airtight containers in a dry, cool location.

SUMMARY:
Preheat your oven. Prep the potatoes. Cut into thin, even slices. Parboil to reduce starch (optional). Grease the baking sheets and potato slices. Add the potato slices in a single layer. Sprinkle with salt and spices to taste. Bake for 1530 minutes. Let cool on paper towels. Eat within a couple days.