Write an article based on this "Combine the brine ingredients. Cool the brine. Submerge the partridge. Refrigerate for 8 hours."
article: Place the salt, bay leaf, dried thyme, and rosemary in a large bowl or dish. Pour steaming hot tap water over the other ingredients in the dish. Make sure that the dish you use is also large enough to hold both partridges. The water does not need to be boiling hot, but it should be as hot as your tap can make it. Set the brine aside on your kitchen counter for 30 minutes, or until it cools to room temperature. Do not refrigerate the brine yet. You may want to loosely cover the bowl of brine with a paper towel or piece of plastic wrap to prevent dust or other contaminants from falling in. Place both partridges in the brine. Make sure that they are completely covered by the brine. Once the birds are inside, cover the dish more securely with a lid or a piece of plastic wrap. Place the brine-covered partridges in the refrigerator. Keep the dish there for 3 to 8 hours. During this time, the brine breaks down some of the muscle fibers of the partridge, turning them from solids into liquids. It also seeps into the remaining fibers, infusing the meat with more moisture. Avoid brining the birds for more than 8 hours, though, since the brine can ruin the meat if too many muscle fibers are destroyed during this stage.

Write an article based on this "Prepare your beds. Amend your soil with compost in the winter, if possible. Aim to plant your seedlings when the soil has warmed to approximately 70 degrees Fahrenheit (21 Celsius). Loosen the soil to a depth of at least 12 inches (30."
article: You need at least a three-foot (0.9 m) plot in all direction to grow winter squash without overshadowing other vegetables. Your bed should be in full sunlight. If you don't have three feet (0.9 m) to spare, build a trellis or use a fence to grow the squash vertically. They can be separated two feet (0.6 m) apart and trained to grow up the support system. Aim for a pH content between 5.8 and 6.8 for best results. 5 cm). Then, plant in three-foot (0.9 m) mounds with approximately three seedlings per mound. Planting atop a mound ensures that the roots will not rot, since squash require a lot of watering. If you are planting seeds directly into the garden, plant them in a mound with six seeds per mound. Thin to three plants after germination. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/2c\/Grow-Acorn-Squash-Step-11Bullet1.jpg\/v4-459px-Grow-Acorn-Squash-Step-11Bullet1.jpg","bigUrl":"\/images\/thumb\/2\/2c\/Grow-Acorn-Squash-Step-11Bullet1.jpg\/aid3949404-v4-728px-Grow-Acorn-Squash-Step-11Bullet1.jpg","smallWidth":460,"smallHeight":334,"bigWidth":"728","bigHeight":"529","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/">Creative Commons<\/a><br>
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<\/p><\/div>"} Acorn squash that are planted near a fence or trellis will not need to be mounded. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bd\/Grow-Acorn-Squash-Step-11Bullet2.jpg\/v4-459px-Grow-Acorn-Squash-Step-11Bullet2.jpg","bigUrl":"\/images\/thumb\/b\/bd\/Grow-Acorn-Squash-Step-11Bullet2.jpg\/aid3949404-v4-728px-Grow-Acorn-Squash-Step-11Bullet2.jpg","smallWidth":460,"smallHeight":334,"bigWidth":"728","bigHeight":"529","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/">Creative Commons<\/a><br>
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Write an article based on this "Choose ripe, flavorful fruit. Remove the peels, seeds and pits if necessary. Cut the fruit into chunks or slices. Preheat the oven to its lowest temperature. Lay the fruit out on a baking sheet. Place the fruit in the oven until it's dry. Store the dried fruit."
article:
No matter what type of fruit you're drying, the flavor and texture will hold up best over time if you use fruit that's perfectly ripe. Discard fruit that's overripe and bruised, and leave out fruit that's not quite ripe yet. Dried fruit usually still has its peel or skin intact, but you can remove these if you don't like them. Regardless of what you do with the peel and skin, pits and seeds should be removed. To peel apples, pears and other fruits with a tough peel, use a vegetable peeler or slice off the peel with a paring knife. Remove the seeds using an apple corer or by slicing out the core with a knife. To peel peaches, plums, nectarines and other fruits with a thin skin, use the following process: slice an "x" in the skin at the top of the fruit. Bring a large pot of water to a boil. Boil the fruit for 30 seconds, then remove it from the pot and place it in a bowl of ice to cool down. Once cool enough to handle, pull off the peel with your fingers. Remove the pit by slicing the fruit in half and prying it out. Use a paring knife to cut the fruit into equal-sized slices for easier storage. Fruit dried whole may dry unevenly or take forever to completely dry out, so it's better to cut the fruit first. Small fruits are the exception; there's no need to cut blueberries, raspberries, grapes or small strawberries before drying. It's best to dry fruit at a temperature of 200F (93C) or lower. If you use a higher temperature the fruit may end up baking instead of drying. If you have a food dehydrator, use it according to the manufacturer's instructions. Spread it out in one even layer to cut back on the time it takes for the fruit to completely dry. Use a nonstick baking sheet to keep the fruit from sticking. The amount of time it takes to dry varies by the type of fruit you're using, how hot your oven is running, and other factors. It could take as little as eight hours or as long as two days to completely dry the fruit. Test the fruit periodically to see if it's finished. Fully dry fruit should have a pleasing chewy texture and be completely devoid of moisture. Place it in an airtight storage container and store it in a cool, dark place. Dried fruit will keep for several months.