Problem: Article: Go to https://www.outlook.com/ in your browser. This will open your Outlook inbox if you're logged in. If you aren't logged in, click Sign in, then enter your email address and password. It's in the upper-left side of the page. Doing so opens a new email window. If you're using the Outlook beta, you'll click + New message here instead. If you want to forward a message instead, click the email that you want to forward, click {"smallUrl":"https:\/\/www.wikihow.com\/images\/1\/1e\/Android7expandmore.png","bigUrl":"\/images\/thumb\/1\/1e\/Android7expandmore.png\/30px-Android7expandmore.png","smallWidth":460,"smallHeight":460,"bigWidth":"30","bigHeight":"30","licensing":"<div class="mw-parser-output"><p>I edited this screenshot of an Android icon.
<\/p><p>License: <a rel="nofollow" class="external text" href="http:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a><br>
<\/p><\/div>"}, and click Forward. On the beta, click the email and then click in the upper-right side of the email. In the "To" text field, type in the email address of a person to whom you want to send the email. This is not the person that you're BCC-ing. You can add multiple people to the "To" field by pressing Tab after entering an address. It's in the far-right corner of the "To" text field. Type the email address of the person whom you want to BCC into the "Bcc" text field. In the main section of the email window, enter your email's information. It's a button at the bottom of the email window. This will send your email to all email addresses listed, though only the email addresses in the "To" field will be visible.
Summary: Open Outlook. Click + New. Enter a recipient's email address. Click Bcc. Enter a BCC address. Write your email. Click Send.

Problem: Article: You want the kind that are free of blemishes and that are heavy and firm. A little goes a long way, so don't get too many. One or two is usually enough for a family of 5, depending on the size of the onion. 1 large onion is about 1 cup (8 oz) of chopped onion. To gauge your recipe, go from there. Sauteing involves heating up a substance very quickly at a high temperature, so make sure your pan gets hot before you start. Once the pan is hot enough, pour in some oil. Don't overdo it initially; you can always add more. Put in enough to spread all over the bottom of the pan. You should end up using about 1 tablespoon (15 g) per onion. When it comes to oil, olive oil is a good choice. Butter is also a tasty fat for sauteed onions. If you're going super low fat, consider using vegetable or chicken broth. As they cook, have a spatula on hand to push them around the pan so they don't stick. If you're getting fancy, do that flipping move you see the pros do when they're sauteing. But be careful; splashing oil on yourself is not a pleasant experience. Keep those suckers moving. You don't want half to be white and raw and the other half almost black. Onions cook very quickly, so stay by the pan's side, constantly moving 'em around to avoid crowding. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f8\/Saut%C3%A9-Onions-Step-5Bullet1.jpg\/v4-459px-Saut%C3%A9-Onions-Step-5Bullet1.jpg","bigUrl":"\/images\/thumb\/f\/f8\/Saut%C3%A9-Onions-Step-5Bullet1.jpg\/aid183079-v4-728px-Saut%C3%A9-Onions-Step-5Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} When the onions are done (should take around 5-7 minutes) turn off the pan and spoon the onions into another bowl to cool off before you serve them. Or add them to another part of the meal, such as sauce, or just eat them then and there!
Summary: Buy good-looking onions. Turn on the stove or electric frying pan to medium-high heat. Oil the pan. Put in the onions. Continue cooking until soft and light brown.

Problem: Article: The best indication that a fig is fully ripe is when it falls to the ground. Rinse the figs with cool water to remove dirt and other debris, then pat them dry with a dishcloth or paper towel. Use a paring knife to cut the figs in half from stem to tip on a cutting board. Cutting the figs in half will help them dry more quickly. Put a layer of cheesecloth on top of any wooden or wire rack, such as those intended for cooling or dehydrating. In order to dry properly, the figs need airflow from above and below, so don't use a solid surface like a baking sheet. Place the figs cut-side up on the cheesecloth. Alternatively, you could put whole figs on wooden skewers and hang them in the sun, using clothespins to attach the skewers to branches or to a clothesline. This will protect them from insects as they dry. Tuck the cheesecloth tightly around the drying rack, securing it with tape if necessary, to make sure it won't come loose. If you hung up your figs instead, you won't be able to protect them with the cheesecloth. This method works best when it is very dry and hot outside. Don't place the figs in the shade, or they won't dry as quickly and may spoil before they're properly preserved. You'll need to bring them in each evening so they don't get spoiled by dew. Each morning, turn the figs over so they dry evenly on all sides and then place them back outside in the sunlight. The figs are ready when the outside feels leathery and no juice can be seen on the inside when squeezed. If the figs remain a little sticky, you can finish them in the oven. Tupperware or Ziploc bags are both options for storing your dried figs. They'll last several months in the fridge, or up to 3 years in the freezer.
Summary:
Rinse fully ripe figs. Cut the figs in half. Lay them on a wire or wooden rack covered with cheesecloth. Cover the figs with cheesecloth. Place the rack in full sunlight during the day. Return the figs to the sun for 2 to 3 days. Store the dried figs in airtight containers in the fridge or freezer.