Goal:
Make vegan hot chocolate.
OPTIONS:
- Get a non-dairy milk like soya or almond, and heat, but don't boil it, in a pan. Add two tablespoons of cocoa powder.
- Mix cocoa powder with boiling water.
Answer:
Get a non-dairy milk like soya or almond, and heat, but don't boil it, in a pan. Add two tablespoons of cocoa powder.

Goal:
How do I clean sticky vinyl shelves?
OPTIONS:
- If the vinyl coating is sticky, dab a little of a citrus-based product used to remove sticker residue onto a paper towel. Wipe the entire shelf down if the whole shelf is sticky, or just the affected areas.
- If the vinyl coating is sticky, dab a little of a citrus-based product used to remove sticker residue onto a piece of paper. Wipe the entire shelf down if the whole shelf is sticky, or just the affected areas.
Answer:
If the vinyl coating is sticky, dab a little of a citrus-based product used to remove sticker residue onto a paper towel. Wipe the entire shelf down if the whole shelf is sticky, or just the affected areas.

Goal:
to use laundry bottles for garage storage.
OPTIONS:
- cut off the top of laundry container just above the handle for easy access. store on shelf.
- cut off the top of laundry container and store on garage shelf.
Answer:
cut off the top of laundry container just above the handle for easy access. store on shelf.

Goal:
how to make stuffed apricots
OPTIONS:
- Beat 2 ounces almond paste, 2 tablespoons each mascarpone and confectioners' sugar, 1 tablespoon room-temperature butter and 1/8 teaspoon each almond extract and vanilla extract with a mixer. Use a paring knife to cut a pocket in about 30 dried apricots; pipe the almond-mascarpone filling into the pockets. Chill until buffalo chicken dip
- Beat 2 ounces almond paste, 2 tablespoons each mascarpone and confectioners' sugar, 1 tablespoon room-temperature butter and 1/8 teaspoon each almond extract and vanilla extract with a mixer. Use a paring knife to cut a pocket in about 30 dried apricots; pipe the almond-mascarpone filling into the pockets. Chill until set.
Answer:
Beat 2 ounces almond paste, 2 tablespoons each mascarpone and confectioners' sugar, 1 tablespoon room-temperature butter and 1/8 teaspoon each almond extract and vanilla extract with a mixer. Use a paring knife to cut a pocket in about 30 dried apricots; pipe the almond-mascarpone filling into the pockets. Chill until set.