INPUT ARTICLE: Article: Squashes can be tough, so choose strong tools. Select a large, sharp knife, like a butcher's knife, over something smaller, like a steak knife. You should also have a high quality vegetable peeler, designed to tackle tough skins. It's very important that your knife is sharp. A dull knife may slip out of your hand during the cutting process, causing injury. If a knife's blade is dull, select a different knife. A recently sharpened or purchased knife would work well. Your squash should remain still throughout the peeling process. It needs to be held firmly against a sturdy cutting board. Use one hand to press the squash against the board. You can use your other hand to peel. Run the peeler along the length of the squash. Move from one end to another, pressing down firmly enough on the squash to remove its skin. Use long strokes. Turn the squash as necessary to peel all sides. Remember to keep the squash still as you peel. Examine the squash when you finish. Check to make sure all the skin is removed. If you missed a spot, place the squash back on the board and peel off that skin.

SUMMARY: Select a sharp knife and peeler. Use a sturdy cutting board. Peel the squash length-wise.

INPUT ARTICLE: Article: This is in the top right corner of your Chrome window. You can find this under the "Appearance" section. This is beneath the Home Button checkbox. You can also check the "Use the New Tab page" box here. It's the house-shaped icon in the top left corner of your browser window; doing so should take you to your selected homepage!

SUMMARY: Open Google Chrome. Click . Click Settings. Check the "Show Home button" box. Click Change. Click the radio button next to "Open this page". Type in the URL of your preferred site. Click OK. Click the Home button.

INPUT ARTICLE: Article: Read back through your fable in its entirety and verify that all the pieces are in place and work in harmony. Watch out for places where the fable may be overly wordy or complicated. The nature of fable is a simple, concise story that doesn't mince words or lapse into purple prose. Verify that each piece--setting, character, conflict, resolution, and moral--is clearly established and easily understandable. After you have nailed down the story's content, go back through your fable again, this time focusing on sentence-level issues of grammar and clarity. For a guide to making sentence-level edits, go here. Recruit a friend or colleague to read over your text. A second set of eyes is often key to catching errors. Once all the finishing touches are in place, it's time to get your work out to an audience. The easiest and most logical place to start is with family and friends: post your fable on Facebook, post it to a blog and share the link through social media, and/or submit to sites that publish creative writing. For an extensive listing of online literary magazines that accept submissions, go here.

SUMMARY: Review and revise. Edit for grammar and style. Share your work!

INPUT ARTICLE: Article: When garnished with onion, a martini is called a Gibson martini. Use small pearl onions, which are often marketed for cocktails. They usually come in a jar and are often pickled in brine. If you're in a pinch, try garnishing with a slice of regular white or sweet onion, but remember that it might not quite give you the taste you are hoping for. Onions are sometimes pickled with paprika or turmeric, along with the pickling brine. If you have onions that are adding too much of the wrong kind of flavor to your drink, rinse them off quickly with cold water. Keep in mind that rinsing them will take away some of the flavor, so only do it if you feel it's absolutely necessary. You have the choice to skewer the onions or place them directly in the drink. Ask the drinker which they prefer. Rest the toothpick against the side of the cocktail glass when you serve the drink. The skewer is convenient because it allows the drinker to easily pull the onion out of the drink if they want to eat it.

SUMMARY:
Make a Gibson martini with pearl onions. Rinse the onion off for a subtler taste. Spear the onion with a toothpick or drink skewer.