In one sentence, describe what the following article is about: Pour the kecap manis through a colander or strainer with wide gaps. The sticky, thick syrup will take its time passing through, but all of the actual sauce should eventually make it to the other side. The solid ingredients like the star anise, garlic, and ginger will be strained out. Alternatively, you can fish the solid ingredients out with a fork or spoon instead of passing the sauce through a strainer. Transfer the strained sauce to a non-reactive, non-permeable jar with a lid. A glass jar usually works well for this purpose. If you plan to keep the sauce for more than a week, you should make sure that the jar has been thoroughly sterilized in scalding hot water before using it. If you do not use all of the kecap manis, you can keep it covered and refrigerated for as many as two to four weeks. If you intend to keep the sauce for a longer period of time, store it in your freezer. When sealed and frozen, this kecap manis should last for up to six months.
Summary: Strain the solid ingredients. Pour into a glass jar. Store extra in the refrigerator or freezer.

You can also combine potting soil with rich compost. Mint plants need rich and well-drained soil to thrive. Curl the roots if they are too long for the pot. Pack the area just enough so that the mint stands on its own. Then plant the entire pot into the garden soil, allowing the pot to extend five inches above the surface of the soil. If possible, avoid planting it in the garden. Place it on a patio or on a windowsill to avoid spreading the mint plant. These can be removed once the plant is thriving.
++++++++++
One-sentence summary -- Purchase gritty compost from a local gardening store. Fill the lower third of the pot with compost and potting soil. Set your mint cutting or seedling in the pot. Fill in the area around the mint with potting soil. Line a portion of your outdoor garden with plastic if you want to plant your pot in the soil, but want to discourage it from spreading. Insert several wooden dowels next to the plant to give it support.

Q: It's generally recommended that you start your sage harvest in the morning. To do so, pinch the bottom of each sage leaf between your thumb and forefinger. Gently pull the leaf until it detaches from the stem. This should be a clean break that doesn't injure the stem. Sage leaves can be harvested as you need them throughout the year. Separate dry, dead, or yellow leaves from the healthy leaves you plan to keep. Sage is a woody herb and its stems can sometimes be tough. If leaves can't be plucked easily from the plant, remove them using small, sharp scissors, herb scissors, or a pair of gardening shears. Cut the stems just below the leaves with clean, even cuts. Be sure to use sharp scissor or pruners to avoid damaging or crushing the stems of the plant. To harvest sage in bulk, it is more efficient to remove full stems with the leaves still attached. Cut stems about 35 inches (7.612.7cm) below their tips. Grasp the stems with your thumb and forefinger and use sharp scissors or gardening shears to make each cut. Remove any dead or damaged leaves that you see as you harvest the sage stems so that your kitchen herbs are as healthy as possible. You can store sage stems and pluck individual leaves as you need them. Sage stems can also be re-planted to propagate new growth. Place your sage leaves in a colander and put it in the sink. Rinse the leaves thoroughly with cold water. Place them between two paper towels to dry them. It is preferable to add freshly-picked sage leaves to your recipes right after you cut them. Sage adds great flavor to meats, stews and stuffing, and can be brewed to make medicinal tea. Dispose of sage leaves after a week if you have not used them. Note that sage is a potent herb, so a small amount will add a lot of flavor to your dishes. If you want to dry sage, hang up the stems or lay the leaves out on a paper towel to dry in a cool place with little humidity. Let them sit for 2-3 weeks. Once they are dry, place them in an airtight container and store them in a dark place out of the light. Once your sage leaves are dried, they can be crushed easily with your hands if you wish to store them that way. Dried sage is stronger in flavor than fresh sage, so use it conservatively to avoid over-seasoning your meals.
A: Gently pull leaves off of the stem. Use scissors or garden shears if you can't remove the leaves easily. Trim whole stems if you are harvesting larger amounts of sage. Rinse and dry off your sage leaves thoroughly before using them. Use fresh sage leaves within a week of harvesting them. Dry sage leaves for 2 weeks and store them in airtight containers.

Problem: Article: The first step is cleaning the mattress is removing the vomit from the surface of the bed. Use a paper plate to scrape any solids off the bed, and place it in a plastic bag to discard in the trash. Before cleaning up the vomit, it's a good idea to put on rubber gloves. That will protect you from any germs. You can also use a dustpan to scrape the vomit from your bed and dump it in the toilet to dispose of it. Hose the dustpan down outside to clean it. If the bedding is still on your bed, remove them before moving on to cleaning the mattress. Strip the sheets, comforter, mattress pad, and any other items from the bed, and wash them in the washing machine. Wash the bedding on the highest temperature setting that is available on the washer. That will help kill any lingering germs. Once you've removed the sheets from the bed, use a dry cloth to soak up any liquid from the vomit that may have reached the mattress. Avoid rubbing the stained area, though. Instead, blot it to help remove the liquid without spreading it around. It's a good idea to use an old rag to blot the mattress because you may want to throw it out when you're done.
Summary:
Scrape the vomit off the bed. Remove the sheets and wash thoroughly. Soak up the remaining liquid from the mattress.