Write an article based on this "Know that being car-less is not a dealbreaker. Consider freelancing. Limit your search to nearby locations. Read job descriptions carefully. Practice your potential commute. Don't make it a big deal."
article: There is sometimes a stigma around not having a car. You might worry that you're being judged as irresponsible if you don't have one.However, plenty of people don't have cars, and there are many, many jobs that you can do well without wheels. In fact, if you've been getting by without a car so far, chances are that you live in a city that doesn't require one. You're already on the right track. If you're creative, you've probably already thought of it. The beauty of freelancing is that you work for clients at your own behest; it's uncommon that you'll need to meet anyone in person. Think about freelancing if you are a marketer, graphic designer, writer, programmer, or artist. Once you've started going out and looking for jobs, you will probably want to limit yourself to jobs that you don't have to schlep twenty-five miles to every day. Double-check the addresses of the companies you apply to. If you're using an online job search engine, you may be able to limit the results to a certain distance from your ZIP code. Some jobs are flexible on their requirements in education and experience, but if an employer says that they require a vehicle, this is generally non-negotiable. Don't apply to be an immigration caseworker, pizza delivery person, or any other job in which you simply can't get by without a car. Did you get an interview? Congratulations! Being on time for an interview is vital at all times; if you're trying to make it without a car, you'll want to be extra careful. Make sure you have a reliable way to get to the interview site, and then do a test run of your route. You don't need to mention that you have no car in your cover letter, but you should be honest if your interviewer asks if you have a car. Don't panic--lacking a car does not mean that you're lacking in qualifications. If you get nervous when you're asked, just be straightforward and positive. "I don't, but I pick the 22 bus up about a block away from my apartment, and it takes me straight here." Or "I'm really into biking, actually--the bike trail that takes me downtown is gorgeous."

Write an article based on this "Cut the chicken apart into 10 pieces. Marinate the chicken in the buttermilk for 20 to 60 minutes. Dredge the chicken through the flour-spice blend. Let the chicken pieces rest on the baking sheet for about 5 minutes."
article: You will need: 2 wings, 2 legs (drumsticks), 2 thighs, and 2 breasts. Cut each chicken breast in half so that you have 4 breast pieces total. Try to use a chicken that is around 3 pounds (1.4kg). You can also buy chicken pieces separately. For example, you could use 10 chicken breasts. Leave the skin on the chicken pieces. This will make it nice and crispy. If you are short on time, then 20 to 30 minutes will do just fine. A full hour would be much better however. Be sure to marinate the chicken on the counter; if you put it into the fridge, the cold meat will decrease the temperature of the hot oil. Cover the dish with plastic wrap to keep the marinade from spoiling. If it is very hot in your kitchen, then you could marinate the chicken in the fridge at first, then halfway through the marinating time, transfer it to the counter. Take a piece of chicken out of the buttermilk, and let the excess mixture drip off. Place the chicken into the spice-flour blend, then flip it over so that both sides get covered. Transfer the chicken to a baking sheet. Repeat this step for each piece of chicken. Work 1 piece at a time. Keep the chicken pieces in the buttermilk until you are ready to dredge them. Discard any leftover spiced flour. It came into contact with raw meat, so it is no longer safe to use. Be sure to discard any leftover buttermilk marinade; it's been contaminated by raw meat, so you can't reuse it.

Write an article based on this "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."
article:
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.