INPUT ARTICLE: Article: If you want your cookies to stay fresh in the mail, then you should avoid sending soft, buttery, or moist cookies, because their moisture will make them more likely to deteriorate. Instead, opt for cookies that are drier and more crisp, such as shortbreads, sugar cookies, biscotti, or crisp gingerbread cookies. Here are some other types of cookies that you can send: Cookies that have a slightly chewy texture, like chocolate chip, oatmeal raisin, snickerdoodle, and white chocolate-cranberry cookies. Macaroons and Pignoli. Though these cookies are more chewy and moist, their textures actually improve after a few days. If you bake the cookies on a Saturday afternoon, then they won't ship until Monday, which means you've wasted almost two full days of cookie freshness. Try baking the cookies the morning of the day you're going to send them, or at least the night before. If you want to consider a faster shipping method, you can also choose to express-ship the cookies through UPS or FedEx, or to send them as Priority or Express mail through your local post office. If you're mailing them over the holidays, make sure you send them enough days in advance that they get to their recipient before the holiday and don't end up waiting in a warehouse because the mail will be closed for a day or two during the holiday season. Once you've baked your cookies, you should let them cool for a while to get rid of any additional heat or moisture and to let them harden a bit. If you package them immediately after you take them out of the oven, you'll be packing them in with the moisture and heat, which will make them spoil faster. But once they've cooled, you should package them as quickly as you can to maximize their freshness.

SUMMARY: Choose the right cookies. Plan to mail the cookies as quickly as you can. Package the cookies shortly after you bake them.

INPUT ARTICLE: Article: You will probably see a "belly button," or umbilicus. This is usually located almost at the center of the belly, just below the rib cage. If the puppy was born within the last few days, the umbilical cord may still be attached. Once the umbilical cord shrivels and falls off -- which should happen within a few days -- there will be a little scar left behind on the belly. This scar is a slightly brighter color than the surrounding skin and feels a little bit thicker. If your puppy is male, there will be another small raised spot or "button" of flesh about an inch or so below the scar. This is the prepuce, or sheath, of the puppy's penis. The prepuce will have a small hole at the center. The prepuce may have little wispy hairs around it or even on it. Do not attempt to pull out or unsheathe a male puppy's penis until the puppy is at least 6 months old. Dogs have an os penis, or "penis bone." You may damage the penis or penis bone if you attempt to forcibly unsheathe a young male dog's penis. Male puppies will have testicles, although you may not be able to feel them before they are 8 weeks old. If you can locate the testicles, they will be high up between the puppy's hind legs. Depending on your puppy's size, its testicles will be about the size of a lima bean. By 8 weeks old, the testicles are usually enclosed in the sack-like scrotum. Unlike male puppies, female puppies will have smooth bellies (other than their umbilicus scar). Females do not have a prepuce. A puppy's anus is located directly under its tail. If your puppy is male, you will only be able to see its anus. If your puppy is female, you will see a raised, fleshy area just under the anus. This is the vulva. The vulva of a female puppy is small and leaf-shaped. It has a vertical slit. It is usually located almost directly between the puppy's hind legs. The vulva may have some wispy hairs on it. Just like humans and other mammals, both male and female dogs have nipples. They will not inform you of a puppy's sex. Puppies should have their first set of vaccinations at around six weeks old. If you can't figure out what sex your puppy is, your veterinarian can help you with this during a routine visit.

SUMMARY: Look at the puppy's belly. Look below the bellybutton or umbilicus scar. Check for testicles. Feel the puppy's belly. Examine the puppy's rear end. Disregard the nipples. Consult your veterinarian.

INPUT ARTICLE: Article: Collect the branches in spring when new growths are forming on the tree. Look for fresh green shoots and branches that are skinnier than a pencil to use for your rooting tonic. Use a pair or pruning shears or a sharp utility knife to cut the willow branches at a 45-degree angle so the tree doesn't develop rot. You can use any type of willow for your rooting hormone. Don't use any dead branches since they won't contain any of the natural rooting hormones. When you're ready to plant your cuttings, dip the cut ends in the willow water solution and leave them to soak for at least 2 hours so they can absorb the nutrients. After they've soaked, put your cuttings in the soil so they can start to grow. You can also use the willow solution to water your cuttings during the first month of growth to help promote healthy roots and foliage.

SUMMARY: Collect 2 cups (256 g) of young branches from a willow tree. Soak your cuttings in the willow solution for 2-3 hours before planting.

INPUT ARTICLE: Article: A cast-iron skillet is great at conducting heat, meaning that it spreads it out evenly over the entire surface. Use a nice neutral oil to cook the steak in. Olive oil is great for pasta and eggplant, but not so great for cooking steaks. Canola or another vegetable oil is probably better. For best results, use a thermometer to check the internal temperature of the steak. Here's a guide of how internal temperature corresponds to doneness: 120 F (48.8 C) = Rare 130 F (54.4 C) = Medium rare 140 F (60 C) = Medium 150 F (65.5 C) = Medium well 160 F (71.1 C) = Well done Aromatics you may use while pan-searing may include: Rosemary Thyme Marjoram Garlic Sage As you cook your meat, the juices travel to the inside of your meat as the muscle fibers contract. If you cut your steak right after you take it from the grill, the juices in the center fall out more freely. If you wait for at least five minutes, the muscle fibers relax and the juices spread out more evenly throughout the whole steak. Enjoy your wonderfully cooked steak alongside some German potato salad and brussel sprouts, for example.

SUMMARY:
Heat 2 tablespoons of oil in a cast-iron skillet over high heat until heavily smoking. Add the steak to the pan, paying attention to placement if pan has raised ridges. Flip frequently, about every minute or so, for about 6 to 12 minutes, until desired internal temperature has been reached. Before doneness has been reached, add 2 tablespoons of butter and any additional aromatics. After steak is cooked (steak will continue to cook off the heat), allow it to rest for at least five minutes. Enjoy.