Problem: Write an article based on this summary: Remove the cap shingles from the peak of your roof. Cut a slot going 34in (1.9cm) down from both sides of the peak. Set the ridge vents on top of the slot. Nail the vents to secure them in place. Replace the cap shingles on top of the ridge vent.

Answer: The cap shingles are shaped like upside-down V's and found at the peak of your roof. Get onto your roof using a tall ladder and climb to the top. Pry up the shingles along the top of your roof using a claw hammer. Set them aside so you can use them later instead of throwing them away. Be careful on your roof if it has a steep slope. Hire a professional roofing service if you're uncomfortable climbing on the top of your roof. Set the depth of a circular saw so it doesn't cut through the rafters in your attic. Push the circular saw in a straight line across the entire peak of your roof to make a slot for your ridge vent. Once you've finished sawing, remove the debris from your roof. Ridge vents can go across the entire length of your roof or placed in sections the same length as the vent. Cut the slots according to how you want the vent. Use enough vent pieces to fill the length of the slot you cut. Center the vents on the peak of your roof so the sides of the vent lay flat on the roof. If you need to cut the vent to fit at the end of your roof, use a utility knife to make it flush with your home. Hold the vent piece in place until you can nail it down. Check your local hardware or home improvement store to see if they have ridge vents available. Use ridge vents meant for the pitch of your roof. Use the pre-drilled holes in the vents for your nails. Make sure the nails are long enough to go through the vent and into your roof. Drive them in with a hammer so the vents are tight against the roof. Layer the cap shingles on top of the vent and nail them through your vent to keep them in place. Make sure the nails reach down into the roof so they don't blow away in harsh weather. This step is optional only if you want to blend the vent into the rest of your roof.

Problem: Write an article based on this summary: Make a list of your responsibilities. Collect all class/assignment information. Consider optimal times of day for studying. Decide on a format. Draw the grid.

Answer: You need to think about and write down all of your responsibilities so that they can properly be factored into the list. By thinking about all of this in advance, before filling in your timetable, you'll make the actual creation of your timetable go more smoothly. You should consider all of your classes, your job, your chores, sports and exercise, and anything else you do on a regular basis during the times you might be studying. Don't forget people's birthdays and major holidays. You're probably not going to think of everything up front, but that's okayyou can add it in later. This will probably mean getting all of your syllabus together and any assignment sheets for papers or projects, and maybe looking online if there's a place for your classes there (like Blackboard or another course management system). Spend some time thinking about when you door would doyour best studying. Are you morning person or a night person? Thinking about this now will help you do your best to schedule important study time during your peak study hours. When completing this step, try not to think about your other responsibilities (like your job, etc.); just note your best times as if you had nothing else on your plate. You can make your timetable on a piece of paper or in digital format, such as a spreadsheet or an app on your phone. Spreadsheet programs, like Microsoft Excel or Apple Numbers, offer obvious solutions. Also, many word processing programs have templates for what you're trying to achieve. You might choose an online solution. One well-reviewed program that has an app and web interface is My Study Life. Even if you are online or on your phone frequently, a physical paper timetable might still be best for you. This could be the case if you're not allowed to be on devices while in class. Both paper and digital study timetables have their advantages. A digital timetable might be easier to setup and make big revisions to, while you can make a lot of little changes to a print timetable that you keep with you. A print version might also be easier (or at least more fun) to color and personalize. You may also choose to combine paper and digital: use your computer to print out a grid that you've already added days and times to, then print out as many as you like (depending on the number of weeks you're planning for) and fill it in by hand. Any timetable should be a chart consisting of the variables "date" and "time," with days of the week along the top and times down the side. If you're making a timetable by hand on paper, you'll need to create the grid yourself. You can use regular notebook paper or blank paper. Draw your lines with a ruler for a clean look. The biggest downside to the paper-and-pencil method is probably how hard it is to make changes later. Even if you use pencil for everything, it could be a real challenge to adjust the number of rows or columns. Also, if you need multiple pages, like one for each month, you would have to do all of this every time.

Problem: Write an article based on this summary: Follow local and national news regarding E. Call a local public health department for updates. Do not buy or consume potentially contaminated products. Do not drink from rivers, lakes, streams, or untreated wells.

Answer: coli outbreaks. Many large or notable outbreaks of E. coli are announced in radio, Internet, and television news reports. Consider checking a national public health food safety agency's website on a regular basis to learn about potential outbreak sources. Local health departments often test food from local restaurants and food handlers (such as grocery stores) for E. coli contamination. A quick call to the bacteriology or food safety unit of the public health center may allow you to avoid unclean restaurants or markets. When brands or specific food products have been identified as carrying E. coli, they are supposed to be removed from vendors' shelves. In addition, you should check your refrigerator and pantry for the listed items and throw away potentially contaminated products. If you are suspicious about a restaurant's food handling, do not consume raw or undercooked meats or fish. Except in absolute emergencies, all water should be treated before use for food preparation or drinking.

Problem: Write an article based on this summary: Heat the oil. Fry the sopes. Drain the excess oil. Keep the sopes warm.

Answer:
Pour the oil into a large, heavy-bottomed saucepan or deep fryer. Bring it to a temperature of 400 degrees Fahrenheit (200 degrees Celsius). Meanwhile, preheat the oven to 200 degrees Fahrenheit (90 degrees Celsius). Line a baking sheet with nonstick aluminum foil or parchment paper, and line a large plate with clean paper towels. Place two or three shaped sopes in the hot oil. Fry them for 1 or 2 minutes, or until they turn golden brown on both sides and are fully cooked through. Use tongs to carefully turn the sopes halfway through the cooking time, ensuring that both sides brown evenly. Only work with a few sopes at a time. If you try to fry too many, the temperature of the oil may drop, forcing the sopes to cook longer and become soggy. Remove the hot sopes from the oil using tongs. Place them on the paper towel lined plate. Arrange the sopes with the indentation facing down so that the oil does not gather inside the shell. Wait a minute or so, giving the sopes adequate time to drain, before moving onto the next step. Place the sopes on the lined baking sheet and place the baking sheet in the oven. Keep the sopes in the oven while you work on the remaining batches. Storing the finished sopes in the oven should keep them warm while you finish cooking the rest. After you've finished cooking the remaining sopes, you can remove the entire batch from the oven. Cover the sopes with a clean, dry towel to keep them warm as you prepare the filling.