Q: The best way to reheat macaroni and cheese and other creamy pasta dishes on the stove is in a double boiler, or bain-marie. A double boiler consists of a saucepan that stacks on top of another pan filled with water. The stacked pans are put on the heat, and the water in the bottom boils, releasing steam that gently heats the food in the top part of the pan. If you do not have a double boiler, it is easy to make one. Find a metal or glass (preferably pyrex) mixing bowl that fits on top of your favorite saucepan. Add water to the pan, but not so much that it touches the bottom of the bowl. Add your food to the bowl, and place the pan with the bowl on top on the burner over medium heat. If a double boiler is not an option, use a regular saucepan; just be careful not to scorch your macaroni and cheese! Only reheat the amount you want to eat. The quality will definitely suffer after a second reheating. This helps restore the moisture of the sauce, and the original creamy texture. Begin by stirring in about a tablespoon of milk per cup of macaroni and cheese. You may add more milk as the macaroni and cheese heats if it begins to look dry or sticky. Adding a half a tablespoon of butter to the macaroni and cheese will improve the taste and texture even more. You may also substitute half and half, or even cream for the milk for a richer texture. Keep a close eye on your pan and stir frequently until the macaroni and cheese reaches the desired temperature and texture. Depending on your stove, this could take 3 to 10 minutes. Be patient and try not to overheat your macaroni and cheese, or you run the risk of it separating and becoming oily. If the macaroni looks dry as it heats, stir in some additional milk, one tablespoon at a time. Even the most lovingly reheated macaroni and cheese can lose a bit of flavor. Consider stirring in an ounce of additional shredded cheese or a few teaspoons of grated parmesan as it reheats. You might also add some garlic powder or a tiny pinch of cayenne pepper to give it a little extra zing.
A: Get out your double boiler (or improvise one). Place the desired amount of macaroni and cheese into the top of your double boiler, or into a saucepan. Add milk to the macaroni and cheese. Heat the macaroni and cheese over the boiling water bath, or in a saucepan on the burner over medium heat. Make adjustments to make up for lost flavor.

Article: Many runners like to lean forward, as this causes a temporary increase in speed, but you should try to remain upright while sprinting. Good posture will help you run more consistently, run faster, and will help to prevent injuries! Keep your spine straight, and your head up and looking forward. It may help to imagine a string attached to the top of your head being pulled upward. Make sure that your feet are landing directly underneath your hips, in order to avoid creating too much impact shock to your legs, which can cause injury. Sprinting with a more natural step will help you also to have a more efficient stride. With each stride, lift your front knee, and straighten your back leg. Keep your strides short and quick at first, and gradually lengthen your strides as you get closer to the finish line. Cadence is the average number of steps you take with both feet in a minute. You can determine what your cadence is by counting the number of times either your left or right foot strikes the ground in a minute and multiply that number by two. Top runners generally have a cadence over 180 steps per minute. Try increasing your cadence by using a metronome to train your body to recognize a rhythm that beats at a particular tempo. Keep in mind that it can take 6-8 weeks to improve your cadence. Making sure to keep your shoulders and arms relaxed rather than hunched up, allow your arms to move at the same rhythm as your legs, keeping them moving in a straight line rather than from side to side. Try keeping your hands open, and bringing them backward as you sprint. Get your arms in the proper position by pretending that you are lightly holding a small bird in each hand. Proper arm motion will help you move your legs more quickly as well. Try putting your quick foot (the one you use to catch yourself when someone pushes you forward) in the rear. Right before you start sprinting, take a couple of deep breaths to super-oxygenate your lungs.
Question: What is a summary of what this article is about?
Stand up straight. Avoid over-striding. Increase your cadence. Pump your arms. Start off on the right foot.

Problem: Article: You will need either a washcloth or terry cloth finger cots, which fit over the finger and are made for this purpose. You can also opt for an oral massager and toothbrush, which is made of rubber and fits on your finger like a thimble. Should you choose to use terry cloth finger cots or an oral massager, you will be able to find them in most drugstores. They can also be ordered online. Be sure to wash your hands with soap and water before cleaning baby's mouth. You want to ensure you're not spreading any germs to him in the process. Dampen it with water. Baby should be face up in your lap, with her head close to your chest. From this position you will be able to look directly into your child's mouth.
Summary: Gather the necessary materials. Wash your hands. Wrap the washcloth or terry cloth around your finger. Lay your baby in your lap.

Q: Spears thicker than a pen will hold up better to freezing than thinner asparagus. Choose fresh, in-season asparagus that has not gone limp or woody. Avoid asparagus that is brown or discolored; it won't taste good after freezing. Chop about one inch from the ends of the asparagus. The chewy texture of the ends is unpleasant, especially after freezing, so make sure you get rid of the entire dry or woody part. In order to retain its flavor, asparagus should be blanched before freezing. This is the process of boiling the asparagus for about 30 seconds and removing it from heat before it loses its crunch. The asparagus is plunged into ice water to stop it from cooking. Boil a large pot of water and prepare a large bowl of ice water. In order for the asparagus to blanch evenly, it's best to chop it into smaller pieces. If you'd prefer to leave the stalks intact, that's fine, but the flavor may be compromised. If your spears are extra-thick, boil them for longer; if they're thin, boil them for just thirty seconds. Monitor the asparagus carefully so you don't end up overcooking it. Use a slotted spoon to immediately transfer it to the ice bath so it can cool down and stop cooking. Leave it in the ice bath for the same amount of time you boiled it, then transfer it to a colander to let it drain and dry. Lay out the pieces on a baking sheet, cover with plastic wrap, and place the sheet in the freezer. Freeze the asparagus for about one hour, until each piece is slightly ice. Flash freezing the asparagus before longer-term storage will keep the pieces from freezing together into a solid mass. Put the frozen pieces into a freezer bag or a plastic freezer container. Pack it as tightly as possible in order to remove most of the air. Label the container with the date. Frozen asparagus will keep for up to a year in properly cold conditions. There's no need to thaw asparagus before cooking; just add it to soups and other dishes frozen.
A:
Choose fresh, thick asparagus spears. Chop off the woody ends. Boil water and prepare an ice bath. Chop the asparagus into one-inch pieces. Boil the asparagus for one minute. Transfer the asparagus to the ice bath. Flash freeze the asparagus. Transfer the asparagus to a freezer-safe container.