input with options: Read the following context and answer the question. Context: "That's Glenn Miller," my father said. "But it can't be." He had the back of the hospital bed cranked upright, the lower lid of his left eye creeping up in a warning signal I'd learned to recognize as a child. My older sister Ann had settled deep in the recliner, and she glared at me too, blaming me for winding him up. The jam box sat on the rolling tray table and my father was working the remote as he talked, backing up my newly burned CD and letting it spin forward to play a few seconds of low fidelity trombone solo. "You know the tune, of course," he said. "'King Porter Stomp.'" Those childhood years of listening to him play Glenn Miller on the console phonograph were finally paying off. "He muffed the notes the same way on the Victor version." "So why can't it be Miller?" I asked. "He wouldn't have played with a rabble like that." The backup musicians teetered on the edge of chaos, playing with an abandon somewhere between Dixieland and bebop. "They sound drunk." My father had a major emotional investment in Miller. He and my mother had danced to the Miller band at Glen Island Casino on Long Island Sound in the summer of 1942, when they were both sixteen. That signature sound of clarinet and four saxes was forever tied up for him with first love and the early, idealistic months of the war. But there was a better reason why it couldn't have been Miller playing that solo. If the date on the original recording was correct, he was supposed to have died three days earlier. The date was in India ink on a piece of surgical tape, stuck to the top of a spool of recording wire. The handwritten numerals had the hooks and day-first order of Europe: 18/12/44. I'd won it on eBay the week before as part of a lot that included a wire recorder and a stack of 78s by French pop stars like Charles Trenent and Edith Piaf. Question: For how long was Dad a fan of Glenn Miller? Answer:
OPTIONS:
- not enough information
- since he heard this eBay record
- for a few months
- for many years
output: for many years

Q: Read the following context and answer the question. Context: "Please remember me to myself!" When sliding toward mania in 2016, I begged this of my therapist. He cocked his head. "What do you mean?" I had no ideaon a conscious levelwhat I was asking for, just that I felt in a desperate sense that the self I knew was slipping away. An inability to recognize myself either in my writing or in reflecting upon my own actions was taking over. And then? I didn't care. I wanted to kiss girls. Which is finejust not something I ordinarily do. I wanted to drink, smoke. Again, finebut not something I ordinarily do. "Do I seemokay?" I asked a colleague at work. A woman I barely knew. Insanely, I thought that since she worked with disabled students, many of whom struggled with mental illness, she would know mania when she saw it. This was a rather foolish assumptionespecially since she's an educator, not a psychiatrist, especially with how skilled I am at wearing the mask of calm, the face of sanity. "You seem great, Julie. Cheery. Professional as always." I let her reassurance placate me. Wanted to be placated. Yet, within months I lost my job. And not only that, but a chance at a scholarship, two really important long term friendshipsrelationships I'd enjoyed since high school. I was hospitalized three times between September and February. I lost my ability to trust myself, lost my mind. It is now a little over two years since I first felt that sliding. Twenty-six months since I knew that somewhere in the deepest parts of who I am, I was slipping. Nine seasons since I begged Dr. Poe, "Remember me to myself!" I'm still recuperating. Yes. I have felt like I wasn't me. Question: What position is the lady that Julie asked the opinion of? Answer:

OPTIONS:
- She's an educator.
- not enough information
- She's a therapist
- She's a doctor.

A: She's an educator.

Read the following context and answer the question. Context: When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers about 80 people from all over the world to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with "dissolved" gnudi. It reminded me of Pellegrino Artusi's potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared O dove'erano andati? "Where did they go?" In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use "proper" ricotta? Aha. "Proper" ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. Question: When is the proper ricotta made? Answer:

OPTIONS:
- not enough information
- aged at least a month ago and with proper gums and additives
- a day or so earlier
- aged at least a month ago without gums or additives

Answer:
a day or so earlier