INPUT ARTICLE: Article: Since the easiest way to eat frozen bagels is to pop them right in the toaster, you won't want to thaw your bagel out to cut it in half. Instead, use a bagel slicer or a sharp and serrated bread knife to slice your fresh bagels in half. A bagel slicer is the safest and easiest way to cut bagels in half. You can purchase them online or at major retailers for less than $10 USD. Once you've finished slicing, break out your plastic wrap. Place each bagel in a sheet that's big enough to wrap them up completely. The plastic wrap will more effectively protect your bagels from freezer burn. To keep your freezer organized, it's best to put the bagels in one bag. This will prevent you from having random bagels stored everywhere! The resealable bag will also provide an extra layer of protection against freezer burn. Use permanent marker to label the bag with the date so you know when the bagels are approaching their expiration. If you don't want to go through the hassle of individually wrapping each bagel, you can place them in the resealable unwrapped. However, be aware that they may develop freezer burn more quickly. You should also transfer store-bought bagels to a resealable freezer bag, rather than leaving them in the plastic bag they came in. These, too, can be wrapped in plastic wrap for more effective protection. This way, your bagels will taste as fresh as the day you got them when you're ready to eat them again! However, if you miscalculate how many you can eat in 48 hours, don't worry too much. You can also freeze bagels you haven't finished after 2 days. Store-bought bagels can last up to a week in the pantry. While it's better to place store-bought bagels you don't think you can eat within this amount of time in the freezer right away, they should be fine to go in the freezer toward the end of the week. The best part about frozen bagels is how easy it is to eat them when you're ready! Pop the bagel in the toaster and set it to a crispier setting to give it plenty of time to bake. Unlike pantry-stored bagels, the toaster and the oven should both be fine for warming up your frozen bagel. If you choose, toast your bagel in the oven at 350F (177C) for a minimum of 10 minutes. You may need to give your bagel an extra toast or a few more minutes in the oven. Keep checking on it and let it cook until it's crisp and warm enough for you. After 6 months, your bagel will likely begin to develop freezer burn. It also might not bake properly and could taste hard and stale even after a good toasting. Your best bet is to go out and get another fresh batch! Then you can start your storage process over again.

SUMMARY: Pre-slice your bagels before freezing them. Wrap each bagel in plastic wrap. Gather the bagels together in a resealable freezer bag. Freeze bagels right after you purchase or make them. Toast frozen bagels without thawing them. Eat bagels stored in the freezer within 6 months.

In one sentence, describe what the following article is about: An important event can be commemorated with a tattoo of the date, either in regular text, numbers, or Roman numerals. Bring a picture of the specific design you want for the date, or look for samples of different fonts to use. You can also ask your tattoo artist to draw the date in ornate script for a more artistic flair. Portrait tattoos are a beautiful way to honor a loved one, either after their passing or while they are present to appreciate the gesture. Look for a tattoo artist who specializes in portraits and schedule a consultation to discuss what you want done. Be sure to choose a clear, detailed photograph to base your tattoo on and give it to the artist to work from. Portrait tattoos are also a good way to pay homage to a personal hero or favorite celebrity. Portrait tattoos can also be done to commemorate cherished pets. You can opt to frame the portrait with a border or a Victorian cameo-style design. Tattoos are a great way to honor parents, siblings, children, or spouses. Consider getting their name tattooed by itself, or surrounded by a design that reflects their personality. For instance, if you get a tattoo for your spouse, an avid gardener, you could add a rose next to their name. Wait a long time before having the name of a significant other tattooed on yourself. These tattoos tend to be the ones that are most frequently covered-up later in life.
Summary: Have a meaningful date tattooed on yourself. Get a portrait tattoo. Spell out the name of a loved one.

Afrikaans: Dankie (standard). Bengali: (Dhon-no-baad). Cambodian (Khmer): (Ar-Kun). Cantonese: (Doll jie). Dutch: Dank u (formal). Dank je (informal). Estonian: Aitah. Finnish: Kiitos. French: Merci. German: Vielen Dank (formal). Danke (informal). Hebrew: Toda Raba. Icelandic: Takk (Tahck). Italian: Grazie. Japanese: Domo arigato (formal). Arigato (informal). Korean: Kam-Sam-Ni-Da. Korean: (Koh-mahp-soom-ni-da) Krio: Tenki. Latin: Gratias ago. Malay: Terima kasih. Malayalam: (Na-nni). Mandarin Chinese: (Shyieh, Shyieh). Norwegian: Takk/Tusen takk/Takk skal du ha. Persian: (moteshakkeram). Portuguese: Obrigado (male)/obrigada(female). Romanian: Multumesc (formal). Mersi (informal). Russian: (spa-SI-ba). Serbian: Hvala. Sindhi: Meherbaani. () Sinhalese: Sthuthi. Spanish: Gracias. Swedish: Tack. Tagalog/Filipino: Maraming salamat. Tamil (): Nandri () . Telugu: (dhan-ya-vaadhalu). Turkish: Tesekkurler. Urdu: Shukriya (). Vietnamese: cam on ()
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One-sentence summary -- How to say thank you in different languages.

INPUT ARTICLE: Article: Mix 2 tablespoons (29.6ml) (28.6 g) of granulated garlic, 1 tablespoon (14.8ml) (14.3 g) of kosher salt, and 1 teaspoon (4.7 g) of freshly ground black pepper together in a small bowl. Rub the seasoning blend all over and into the steak, then let it rest at room temperature for 30 minutes. Don't forget to determine the grain of the meat before seasoning and cooking it! Place the tri tip on the grill over direct heat and sear it until it's nicely browned. Then, flip the steak over and sear the other side for another 10 minutes or so. Transfer the steak to a part of the grill that provides indirect heat. Close the lid on the grill and allow it to cook for about 20 to 30 minutes. Use an instant-read thermometer to take the temperature of the fattest part of the steak. It's ready when the temperature reads 130F (54C).

SUMMARY:
Season the steak then let it rest for 30 minutes at room temperature. Sear each side of the steak for 10 minutes at medium-high heat. Allow the steak to cook over indirect heat until it reaches 130F (54C).