Problem: Article: This will enable you to ascertain the best way to get your cat into the office and away from everyone. Mentally review your boss's schedule in order to determine if there are any opportunities where you might get caught. For the cautious cat smuggler, try the following tips: Know the layout of your office so that you know precisely, where your boss will be sitting in relation to your area in particular, know his or her line of sight to your desk or workspace. Evaluate your workspace or office area to determine where you will keep the cat while you're working at your desk. Map out where he'll sit and the best place to keep him concealed from the boss and any nosy co-workers. Review any obstacles or hurdles you might face, such as a meeting or your lunch plans. Look over your schedule to identify the best day for your cat to come to work. Days that you have to work late or have numerous meetings are likely days to avoid because your cat will be frisky and bored after long hours. Buy or find a ventilated bag, preferably one that will conceal your animal and allow you to bring cat food, treats, quiet toys, a soft blanket and even a travel litter box. Make sure that the bag is not a designated cat or animal carrier - the cat will certainly be out of the proverbial bag if you sneak the cat in using a cat carrier. That is, unless you're able to cloak the carrier and stash it in a corner behind the filing cabinet. That way, everyone will be used to seeing you carry "your new" bag and not suspect anything out of the ordinary. Even if you typically don't harness or leash your cat, you'll need a system to keep him nearby. Get the cat used to wearing the harness and leash a few days prior to sneaking him into work. Stuff the food, harness, leash, toys, litter and blanket into side or surrounding pockets. If your travel litter box will fit, add the box, but be sure you can still fit the cat into the bag the next morning. A squashed cat is not the target of your mission. Any items that will not fit into the bag comfortably (when your cat is inside) should be either left at home or could be transferred to your purse or possibly to another bag, made to look like "all that extra work you did at home last night". However, be careful because bringing too many bags into the office may draw attention toward you - the idea is to bring one bag containing the cat for the total sneak attack. If questioned, say you have to return a lot of library books after work. Do a test run by packing the bag and then add the cat. The cat may need some practice being inside the bag so give him time to adjust and see the bag as a safe place. This is a good time to discover your cat's suitability or otherwise to participate in this venture. If he yowls persistently and claws you frantically, he's telling you something loud and clear. Don't just leave him in the bag. Walk around with him in the bag and try travel with him too. You need to know what he's capable of before carrying out operation cat sneak.
Summary: Be absolutely certain of where your boss and other co-workers will be throughout the day. Prepare the cat's necessities. Start bringing the bag to work at least one to two weeks prior to sneaking the animal into the office. Purchase a cat harness and a leash. Pack everything you'll need into the bag to determine if you can fit all items inside. If the cat doesn't fit or seems cramped, reconfigure how you packed your travel bag. For a smooth transition from home to office, prepare your cat bag a few days before you plan to sneak your cat into work.

In one sentence, describe what the following article is about: White, granulated sugar is the default for simple syrup, but you do have other options. Superfine sugar reduces the risk of crystallization. A raw brown sugar such as turbinado or demerara creates a brown, molasses-flavored syrup good for rum or bourbon cocktails. Do not use confectioner's sugar (powdered sugar). This usually contains cornstarch, which does not dissolve in water. The syrup will be cloudy or grainy. Measure the sugar and water and combine in a saucepan. Use an equal amount of both ingredients for a basic syrup. For a more concentrated syrup, use up to twice as much sugar as water. A more concentrated syrup has a higher risk of crystallizing back into solids, but will last longer in the fridge. Some bartenders prefer a concentrated syrup because it can sweeten a cocktail without adding too much water. For greater accuracy, measure ingredients by weight on a kitchen scale. Using volume measurements (cups or milliliters) won't cause major issue, but you'll end up with about the amount of sugar. Turn on the heat under your sugar-water mixture. Stir until all the sugar crystals have dissolved. The sugar usually dissolves within a few minutes, but a large batch may take longer. Do not let the mixture boil. If you lose too much water, the sugar may not be able to dissolve. For very concentrated syrups (at least a 2:1 ratio of sugar to water), stir the last bits of water gently. Too much stirring when the maximum amount of sugar has dissolved can cause crystals to reform. A single grain of sugar left in the syrup can create a large mass of solid crystals. If you see any sugar left on the side of the pot, brush it down to the syrup using a wet pastry brush. Alternatively, just put the lid on the pot for a few minutes, and the condensed water should run down the sides and clean them. Because the lid traps most of the water vapor, it's all right if the syrup boils for a short time while the lid is on. To be safe, stick with a brief simmer. it will be ready to store once it reaches room temperature. If the sugar crystallizes when it cools, either too much water boiled away, or not all the sugar dissolved. Add a little water and heat it up again. Bring a small, separate pot of water to a boil. Once boiled, pour directly into a clean jar or bottle. Pour boiling water over the lid of the container as well. Sterilizing the container will reduce the chance that your syrup re-crystallizes, and prolong shelf life. Unless using immediately, store in a clear container so you can watch for signs of mold. Dump the hot water out of the container, and immediately pour in the room temperature syrup. Fasten the lid and store in the refrigerator. A 1:1 syrup stays good for about one month. A 2:1 syrup stays good for about six months. To keep your syrup useful for much longer, stir in a spoonful of high-proof vodka.
Summary:
Choose your sugar. Measure water and sugar. Heat and stir. Wash sugar off the side. Set aside the syrup to cool. Sterilize a container. Store the syrup.