Write an article based on this "Be sure to put yourself in the right mind to revise. Set limits to all distractions including your TV, computer, game consoles, and mobile phone. Gather all of your notes together. Write a list of all the exams you have and the dates next to them. Write a list of all the topics that you need to revise."
article: For example, you could revise for an hour before taking a 20-minute break. Any structure is good as long as you know that you are getting somewhere with your revision. Remember that your future partly depends on how well you do in your GCSEs. You have a very long summer to look forward to; there is no excuse to not put your mind to revision now. Make sure that you have all of your books and textbooks for each subject. If you can't find them, look to the other points.

Write an article based on this "Microwave the crayons for 2 minutes, pausing every 30 seconds to stir."
article: Do not step away from the microwave; keep an eye on the melting crayons. Each microwave is different, and your crayons may melt sooner.

Write an article based on this "Slice the fruit into small chunks. Simmer 1 pound (0.45kg) chopped apricot with 4UStbsp (59mL) of water. Stir in 3-4 oz (85-115g) of sugar if you want to sweeten the puree. Allow the mixture to cool, then puree it in a food processor or blender. Pour the puree into plastic containers, leaving a little head room at the top."
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Once you have washed, peeled, and pitted the apricots, use your paring knife to slice it into small pieces. The cuts don't have to be perfectly even, since you'll be pureeing the fruit after you cook it, but aim for pieces that are roughly 1 inch (2.5cm) square. Place the mixture in a saucepan, cover it, and turn it to medium-low heat. Allow the apricots to simmer until they are soft. Depending on the ripeness, this may take anywhere from 5-15 minutes. Apricots are tart, so you may want to add a little sugar to balance out the flavor of your puree. Use a long-handled spoon to stir the sugar into the mixture, and allow the apricots to continue simmering until the sugar is dissolved. You can also use honey, brown sugar, or corn syrup if you prefer. Blend the mixture until it's smooth, although you can leave it a little chunky if that's the consistency you prefer. You can also mash with a potato masher if you prefer a chunky puree or if you don't have a food processor. When the puree freezes, the moisture in the apricots will expand. Try to leave at least 14 inch (0.64cm) of space at the top of the container to account for this. Apricot puree will keep in the freezer for 6-8 months.