Problem: Article: You should use at least eight pounds of sugar beets if you want at least one cup of molasses. Take a sharp knife and cut the top off of the beets. You can discard the leafy bits, or save them for later to eat as a green. Next, wash the beets under warm, running water. Use a vegetable or clean, plastic scrubber to make sure that all of the dirt is removed. Store the leafy greens in a sealed container in the refrigerator if you plan on eating them later. Use a sharp knife to cut the sugar beats into thin slices. Any sharp knife, like a chef's knife or serrated knife will do. If you have a food processor, you can use that to shred them instead. Make sure to cut the beets on a cutting board, or you risk cutting into the counter or table top. Put the sliced beets into a saucepan and cover them with water. Turn the heat to medium and cook the beets until tender. You can poke them with a fork to make sure they are tender enough. You should stir the beets about every five minutes to prevent them from sticking to the pan. You should use a large or medium saucepan. Once your beets are tender, pour them through a colander. You should have a container, like a large bowl, underneath to hold the beet water. You can use the sugar beets however you want after you separate them from the water. You can use them in a recipe immediately after, or you can store them in the refrigerator to be used later. You should store the beets in an airtight container. Try to use them as soon as possible. Pour the beet water in a medium saucepan and bring it to a boil. You should boil it until the beet water turns into a thick syrup. Once it has turned into a syrup, turn the heat off and allow the molasses to cool. Allow the molasses to cool for at least thirty minutes. Use a spoon to check the consistency of the syrup. Once it has cooled, put the molasses into an airtight container. Store the container in a place that maintains a room temperature. It should last for up to 18 months. Once the container is opened, you can store it in the refrigerator, but it often grows thick and harder to pour once refrigerated. As it ages, the top layer will begin to crystallize and become what is known as beet sugar. You will need to remove this top layer. You can crush the beet sugar and store it in another air tight container for use. Write the date that the molasses was prepared on the container it is stored in. The molasses has gone bad if it becomes moldy or fermented.
Summary: Prepare the beets. Cut your clean beets into thin slices. Cook the beets. Separate the water from the beets. Boil the water. Store the molasses.

Problem: Article: Many young writers completely freeze up when they start writing because they immediately realize that it isn't as good on the page as it is in their head. But every writer in the world, from Margaret Atwood to Aristotle, knows that they need to put something on the page, anything, in order to polish it up and make it better. So take a deep breath and remind yourself that this is nothing new, and your "terrible" first draft won't be terrible for long. Looking for inspiration that you're not alone? Check out Raymond Chandler's writing process: "Throw up into your typewriter every morning. Clean up every noon." As you re-read, highlight the passages that stand out to you. What characters can you not get enough of, or want to keep writing about? What plot continually crops up in your head with new ideas or twists? What locations feel the most lived in. Go into the first revision for an eye for what works, not for what you don't like, and you'll get a blueprint for further revision. Know that you'll likely need to keep writing, filling in holes you didn't notice on your first draft. Prioritize those areas that grip you the most already, or the characters that seem the most alluring to write. It is not uncommon for the tone or main idea of a story to pivot at this point -- don't be afraid to forge a bold new direction if it is clearly more enjoyable than the original plot or perspective. It hurts to cut, but this is the only way to make your story tight, coherent, and powerful. Everything that isn't essential to your story or idea needs to go, mercilessly hacking and slashing until you're left only with the absolute best. If it isn't necessary to the story, it has to go. The most powerful stories, poems, and works make every single word count, gaining power by cutting straight to the point and avoiding filler. Make sure your dialogue actually adds something and doesn't simply regurgitate information for the audience. Reading dialogue out loud, with a friend, is the best way to make sure it is natural sounding and worth keeping. Save new copies of your work every day you open it up, allowing you to still keep copies of everything you erase in case you later change your mind. Hemingway said it best in a letter to his friend F. Scott Fitzgerald: "I write one page of masterpiece to ninety-one pages of s--t. I try to put the s--t in the wastebasket." Writing is a form of communication, and what is communication if it is only with yourself?! Sharing your story is intimidating, but it is the only way to become a better creative writing. Other people haven't lived in your story for as long as you have, and that's a good thing -- they'll have a fresh set of eyes to see holes, issues, and the hidden gems you might not have noticed. Pick your people wisely-- friends who love to read, and you know will be honest with you, are often the best picks. Let your friends know that you're looking for constructive criticism. While being nice is great, it won't help you write any better. Don't give a potential editor or publisher an excuse to throw your work in the trash after the first typo (which, with standards and competition as high as they are today, they will). Run through the whole thing 2-3 times to fix the little things like word choice and spelling, and consider using a program like Grammarly or hiring a freelance copy-editor for bigger projects.
Summary: Understand that your first draft is just that -- a draft. Read your entire work and ask what the most important threads are. Cut as much away from the first draft as you can, ruthlessly erasing. Show your work to others and ask for feedback. Edit thoroughly multiple times checking that grammar and spelling are perfect.

Problem: Article: Visit the Facebook website using any web browser. Use your Facebook account and password to log in. The login fields are found on the upper right corner of the page. Click the "Log in" button to proceed. Click your name on the header toolbar, and you will be brought to your Timeline or wall. Click the Friends tab, right below your cover photo, and you will be brought to your Friends page, listing all of your friends on Facebook. On the Friends page header, click the "Find Friends" button. You will be brought to the "Friends finder" page of Facebook. Use the "Search for Friends" filters on the right panel to search for your old friends. Finding friends by nameEnter the name, or part of the name, of the old friend you're looking for in the Name field. Finding friends by locationEnter the city or cities of your friend's hometown in the Hometown field to look for old friends from the previous places you've lived in. Finding friends by schoolEnter the schools you've attended in the High School, High School, College or University, and University (postgraduate) fields to look for old friends you've met when you were in school. Finding friends by employerEnter the employers or companies you've worked for in the Employer field to look for old friends from the previous companies you've worked for. If you find an old friend or two, click the "Add Friend" button beside his name. Your friend will be notified, and he will have to accept your request before you two become official Facebook friends.
Summary:
Go to Facebook. Log in. View your Friends list. Open the Friends Finder page. Search for friends. Add friends.