INPUT ARTICLE: Article: Usually, you will file a small claims case at the court that is nearest to you. However, there are rules that may control where you are allowed to file. Your case must generally be filed in the county where one or more of the following is true: the county where the defendant resides the county where the debt was incurred the county where the business involved is located the county where the damage happened the county where the goods involved are permanently kept A complaint is the statement in which you state your case and explain why you believe the other party owes you money, and how much you believe you are owed. You may need to write out the claim yourself, although many small claims courts simply have a form for you to complete. The cost of filing a claim in small claims court ranges from around $15 to $200. Check with the court clerk to find out what form of payment (cash, check credit) is required.. If you have any evidence to support your claim for money owed, such as a signed contract or receipt for services, you should attach that and file it with your complaint. When you file your complaint, the clerk may notify you of a date for a hearing. Alternatively, some courts will provide notice of a date at some point in the future by mail to both parties. You should check with the court clerk so that you understand the system in your court. If you are in a court in which it is your duty to serve the defendant with the complaint and hearing notice, you will need to make sure to do this right away. There are different methods for making service of a complaint and hearing notice. You will need to ask the clerk, or read the court rules, to find out the required system in your court. One method is to have someone who is over 18 years old and who is not a party to the case deliver the papers personally to the defendant. This may be a friend or relative, or anyone you choose. Another alternative is to hire a professional process server, sheriff or constable to serve the papers. This is a good idea if you think the defendant might try to avoid the service. A final option is to have the county clerk serve the papers by mail. In some courts, this may not be an available option. You will have to ask the clerk. When you file the complaint, you must serve the defendant right away. In many courts, you must provide at least a certain number of days' notice before the court date. For example, in California, you must serve the court papers at least 15 days in advance of the court date. If the defendant is a person, business, or public entity outside of the county, you have 20 days. If there are multiple defendants, then the rules of service apply to all defendants.

SUMMARY: Decide where you will file your complaint. Draft your complaint. Get a hearing date. Serve the defendant with the complaint and hearing notice.

INPUT ARTICLE: Article: Because stir frying happens so quickly, it's a good idea to have all of your food ready to go before you start cooking. Chop and slice all of the aromatics, protein, and vegetables before heating the wok. Place them in bowls right beside the stove top, so you can reach them easily when it's time to toss them into the wok. Try to cut all of the food into the same size pieces, so they'll cook at roughly the same time. Aim for bite-size pieces. Before you start adding ingredients to the wok, you'll need to heat it for several minutes on high. You'll know that it's sufficiently heated when you drop a bead of water into the wok and it evaporates immediately. Next, drizzle approximately 1 to 2 tablespoons of your oil of choice down the side of the wok; it may smoke slightly, but be sure to swirl the wok so the entire surface is coated with the oil. While some faint smoke is normal when you add the oil, an excessive amount indicates that you've overheated the wok. Let it cool off before continuing. For stir frying, use an oil that has a high smoke point so it can withstand the high temperatures without burning. Some oils to consider are peanut, safflower, sesame, and light refined olive. You can't toss all your stir fry ingredients into the wok at once because some take longer to cook than others and you want to layer the flavors. Start with the most intensely flavored ingredients, usually known as the aromatics, so they'll infuse the oil. When they're lightly browned, push them toward the edge of the wok, and cook your protein of choice in a single layer. Stir fry the protein until it's not quite fully cooked, and then remove it and the aromatics to a bowl. Cook the vegetables next, starting with those that have the longest cooking times first and moving on to soft, leafy veggies that don't need as much time. Garlic, ginger, onions, and chili peppers all make delicious aromatics for a stir fry dish. For protein, you can use chicken, beef, seafood, or tofu, depending on your preferences. When you're adding the vegetables, start with hard, dense options, such as carrots, cauliflower, and broccoli. Add medium weight veggies next, including mushrooms, peppers, asparagus, zucchini, and celery. Finish off with soft vegetables, such as tomatoes, leafy greens, and sprouts. When you're stir frying in a wok, using the right technique is key. To keep the food burning, you need to continue to move the ingredients throughout the process. Use a thin spatula to constantly roll the food over onto itself, placing it between the wok and the food to toss ingredients for even cooking. It's best to use a metal spatula when stir frying because wooden ones are usually too thick to really fit under the food. Once the vegetables are tender, add the protein and aromatics back to the wok. To ensure that you get all of the intense flavors out of the wok, deglaze it with a liquid of your choice. Drizzle the liquid down the sides slowly, and then use the spatula to toss all of the ingredients together so they're all warmed through. For deglazing, broth, stock, wine, soy sauce, or coconut milk all work well.

SUMMARY: Prepare the food. Preheat the wok before adding oil. Add food in stages. Move food constantly. Return the aromatics and protein and deglaze.

INPUT ARTICLE: Article: If you can draw a triangle, you can easily make a cone. Draw a V shape or sketch it upside down as though you're starting to draw a triangle without its base. Make the V shape as large as you'd like the cone to be. Rub the tip of your pencil back and forth along 1 side of the cone until it's heavily shaded. Apply a little less pressure as you shade towards the middle of the cone and use a light touch on the opposite side. Add a little more shading along the bottom of the cone near the darker side of the cone.

SUMMARY:
Sketch a V shape using a pen or pencil. Darken 1 side of the cone and gradually shade to the opposite side.