Problem: Article: The best come with a grid on the backing and allow you to reposition the paper if you make an error placing it on the sheets. Handle it by the edges so you don't leave fingerprints in the adhesive. If the backing has a grid, then save it to use as a guide when placing your document. Lay the sheet on your work surface adhesive side up with a grid under it. You can use the grid on the backing you just removed, a sheet of graph paper or a grid you drew on a plain sheet of paper. Tape the grid down so it doesn't slide around. With small documents on large laminating sheets, alignment isn't important. You may need to adjust the laminating sheet on the grid. Press the corner down with your finger. Smooth the paper your hand so that it lies flat with no wrinkles or air bubbles. Discard the backing. Start at 1 corner and smooth the sheet down a bit at a time to remove wrinkles and air bubbles. You can also use a tool called a brayer to smooth the sheet, or you can burnish it with the edge of a credit card. Leave a 1/16" (2 mm) border so that the laminate doesn't loosen.
Summary: Buy self-adhesive laminating sheets. Remove the backing to expose the adhesive. Position the adhesive. Line up your document so it's centered on the sheet. Press 1 corner onto the sheet. Secure the rest of the paper onto the laminating sheet. Expose the adhesive on a second laminating sheet by removing the backing. Add the second sheet on top of the first. Trim the edges with a paper cutter or scissors.

INPUT ARTICLE: Article: Give your almond butter some extra flavor. Purchase some pre-roasted peanuts. Add cup of these to every 2 cups of almonds during the blending process. For quicker roasting and blending, use this softer nut instead. Save money by purchasing them in raw chunks from the bulk section, since whole pieces may be more expensive than almonds. They also tend to be drier, so be sure to have oil on hand to blend them to your desired consistency. When roasting, start checking their coloring no later than 7 minutes into cooking. Cashews will begin to burn sooner than almonds would. Replace almonds with pecans for to create a butter in less time with less fuss. Skip the roasting process altogether, even with raw pecans. Simply blend until the mixture is even.

SUMMARY: Add honey-roasted peanuts. Substitute cashews for almonds. Use pecans for minimal effort.

In one sentence, describe what the following article is about: Lemons are great for replacing salt since they give the same zip and depth of flavor to food. You can grate the zest and include it in baked foods or squeeze the lemon and add a squirt to your food. Lemon works well in: Salad dressings Pastas Poultry or seafood dishes Breadcrumbs Try to keep several types of fresh herbs on hand so you're more likely to cook with them. For even easier use, consider mincing (chopping them finely) and storing them in the fridge so you can quickly season or garnish your food. Try these fresh herbs that pair well with a variety of foods: Basil Dill: Parsley Rosemary Thyme Chives Cooking with red or white wine is a great way to concentrate flavor in your food. Add about 1/2 cup of red or white wine to your dish and let it cook down so the wine reduces. Avoid using cooking wine or sherry which usually have salt added and are high in sodium. For example, add red wine to a pasta sauce and let it simmer for an hour to amplify the flavor. Or you can add a splash of white wine to a seafood pasta sauce and let it cook down. If you're cooking something that calls for a lot of water, you can usually replace it with a chicken, vegetable or beef stock. Ensure that the stock is salt-free (which is easy to do if you're making it at home). The stock will be more flavorful than the water and you won't even need to add salt. For example, if you're making a vegetable soup, replace the water with a stock for additional flavor. Mix up a quick salt-free marinade for meat or vegetables and heat up your grill. Grilling your food will give it a great smoky flavor and you won't even need to use salt. Try adding hickory or mesquite chips to the grill or grilling your food on a cedar wood plank for extra flavor. Try using a citrus-based marinade for even more seasoning. For example, marinate chicken in a lime vinaigrette and grill it for a bit of a smoky taste. There are a variety of vinegars you can use to replace salt. Try a splash of red wine vinegar, white wine vinegar, balsamic vinegar, or apple cider vinegar to give additional flavor to your food. Studies have shown that vinegar can enhance the salty flavor of foods. You can use vinegar in: Stews Salads Marinades Braised vegetables
Summary:
Use a squirt of lemon. Cook with fresh herbs. Season the food with a little wine. Use chicken, vegetable or beef stock. Grill your food. Add a little vinegar.