INPUT ARTICLE: Article: The bottom half of the paper will start to lift up as you're moving the right side of the paper clockwise. The paper should bend in half along the mountain fold in the middle of the diamond. Use your finger to make a crease along the fold. Make a crease along the fold with your finger. Tuck the right corner into the pocket located at the top right corner of the "7" shape. Crease along the fold with your finger.

SUMMARY: Bend the right side of the paper clockwise until it makes a "7" shape. Fold the left edge on the stem of the "7" shape to the right along the crease. Fold the top edge on the top of the "7" shape down along the crease. Fold up the bottom edge on the top of the "7" shape to make a valley fold.

In one sentence, describe what the following article is about: In order for you to publish a website, you must first purchase a website address (also known as a domain). You'll do this through a web hosting service which will maintain your website, keep it running, and provide the resources needed to upload the website's files. Before you can register and purchase your own domain, you'll need to pick out a host. Common hosting services include GoDaddy, Squarespace, and Google Domains. There are countless web hosting services to choose from, so don't feel locked into using a specific one if it doesn't meet your needs. and hosting. Once you've selected a hosting service, follow its steps to register and purchase your domain. Keep in mind that your first choice for a domain may already be taken. If so, you'll need to select a different name. Common website files will usually include an HTML index file and a cascading style sheet (CSS), but your website's files may vary depending on your chosen language and style. Having all of your website's files in one place will make it significantly easier to upload them all at once when necessary.
Summary: Understand how web hosting works. Decide on a host. Buy a domain name Assemble your website's files.

Choose a corner of the room to start in, getting the shampooer as close to the walls as possible. Walk from that corner to the wall on the other side of the room. Then turn around, move the shampooer to a new line that slightly overlaps the first, and walk back towards the wall you started at. Repeat this process across the entire room. Shampooers are not meant to be pulled back and forth in a random pattern like vacuums are. Making straight lines across the room is the most effective cleaning method. Shampooers take more time to work than vacuums. They have to shoot soapy water down into the carpet and immediately suck it back up. If you pull the shampooer too fast, it will not suck all of the dirty water up, leaving your carpets wet and still dirty. Be patient and pull the shampooer at a rate of one step per second, give or take. It may feel like you are going too slow and that it is taking too long, but the slower you go, the deeper the machine can clean your carpet. Most shampooers have a float valve in the dirty water tank to warn you once the tank is full. The motor will distinctly change sounds when the float valve engages. Stop immediately when the tank is full or you could damage the machine. The machine might have a visible light or gauge that shows you that the dirty water tank is full. You can also watch the machine and notice the water level of the clean and dirty tanks. If you notice you are almost out of clean water, go ahead and stop. You may need to empty the dirty water and refill the clean water multiple times before you are finished shampooing the room. It depends on the room size, the tank sizes, and exactly how slowly you are moving. If your carpet is very dirty or worn, you might run the shampooer over the carpet more than once, which will require that you empty and refill the water tank multiple times. Shampooers pull up dirt and debris that can clog sink and shower drains. The toilet has a larger pipe and can handle this material, but dumping the water outside is usually the best option when available. If you have to dump dirty water down the sink or shower drain, dump it slowly with hot water running the entire time. This will help keep the drain from clogging.
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One-sentence summary -- Start in a corner and make strips. Pull the machine slowly. Pay attention to the motor sound. Empty dirty water into the toilet or outside.

Q: What pre-packaged hot chocolate mixes with added flavors have by way of simplicity, they lack in depth of flavor and quality. By avoiding the standard packaged versions, you'll be assured of a great tasting brew. Use only high quality ingredients wherever possible. Choose high grade quality cocoa (dark Dutch cocoa is a superb choice). Cocoa can often be purchased from quality grocery stores or from online sellers. Alternatively, melt quality dark chocolate for a gooey, rich and velvety tasting hot chocolate. Use the best quality cream and sugar. Go for the one you can manage and will enjoy makingif there are too many intricate steps involved, you might be tempted to take shortcuts that reduce the quality of the outcome. Simple is good when it comes to making hot chocolate! You might like to use How to make hot chocolate as a tried and true recipe base. Check you have the right cooking utensils, including a double boiler and grater if you intend to melt real chocolate.
A: Use quality cocoa for making your homemade hot chocolate. Be savvy about the hot chocolate recipe you use.

INPUT ARTICLE: Article: If you wish to make butterfly cakes, you will need to prepare some fairy cakes first. You will also need to prepare some buttercream icing. Once the cakes have cooled, you can begin turning your fairy cakes into butterfly cakes. To make the base cakes, refer to the section on making fairy cakes. To prepare some buttercream icing, refer to the section on making buttercream icing. Using a serrated knife, cut part of the dome off on each cake. You want to angle the knife slightly while you cut, so that you are creating a small groove in each cake. You will be filling this groove with buttercream icing later. Your butterfly cakes will need some wings. You can create wings for your cakes by cutting each dome in half, creating little half-domes. You will need to fill the grooves you made earlier in your cakes with buttercream icing. Not only does this give the cakes extra flavour, but it also helps secure the wings. You can fill the grooves with icing either by spreading icing into them with a knife, or by piping icing into them using a decorating bag. If you do not have a decorating bag, you can make your own by filling a plastic bag with buttercream icing and cutting the corner off. To prevent the icing from squishing out the opposite way and getting all over your hands, secure the open part of the bag either by knotting it or by wrapping a rubber band around it. At this point, you can add the wings, or you can make the butterfly cakes more colourful and flavourful by dding a dollop of lemon curd or jam. Simply spoon a little bit of lemon curd or jam right right in the centre of each cake. This can be the body of the butterfly. Each butterfly cake gets two half-dome wings. Place the wings on top of the buttercream and to either side of the dollop of curd or jam. Apply gentle pressure. You want them to stick, but you don't want them to be completely submerged in the icing. The parts that were originally the top of the cakes should be facing each other, and the parts that were in the groove should be facing out. The flat edge, created from when you cut the wings in half, should be in the buttercream. At this point, you can leave your butterfly cakes as they are, or you can add some variety with icing sugar. To do this, simply dust some sifted icing sugar on top of each cake. Make sure to get the wings! You can use coloured sugar or hundreds and thousands instead of icing sugar. This will make the butterfly cakes more colourful.

SUMMARY:
Consider making some butterfly cakes. Cut the domes off. Cut each dome in half. Fill the grooves with buttercream icing. Add a dollop of lemon curd or jam. Stick the wings on top of the icing. Lightly dust the butterfly cakes with icing sugar.