Write an article based on this "Get a nice blank card and matching envelope. Write out the phrase you want to sew into the card with a fine-point marker. Poke holes over the phrase you've written. Layer two strings of embroidery floss and thread through a needle. Pull the floss through the first hole so that the knot hits the back of the card. Write your mom a nice note on the inside."
article: For this card, a simple, blank card works really well. There's no need to get flashy. A nice thick brown or beige card with some texture to it will work well. Using a fine-point marker write out, in your best handwriting, a phrase or word that you think fits your mom. It could be something like "Love You," or "Love," or even "Thanks!" Using a pin, poke the holes about a inch apart. Make sure that your card is open and you're only poking holes through one piece of the paper. Take your time and go slow. If you rush you could miss a few areas. Just follow your tracing. When poking the holes, do it on top of a piece of cardboard as a cushion. You don't have to be super precise with the holes, just aim to evenly space each one out. Be very careful when poking the holes as you could prick yourself. Use two pieces of floss so that your word or phrase really stands out. Make sure to tie a knot at the other end of your floss. Give yourself plenty of floss to work with. You'll cut away the extra floss at the end. You can get embroidery floss in a variety of colors. Get a color that your mom would like, like her favorite color. You could also get two different colors if you wish and combine. Once you feel the knot hit the back, or inside, of the card, continue threading the needle and floss through the rest of the holes. If you wrote in cursive and have parts of letters or words that overlap, make sure that you bring the floss over and not under the area you already threaded. This will make the card look neater. Sew through the rest of the holes. Once you're finished, tie off a knot and cut extra floss. Finish your card by writing a nice note on the inside. Try to write her a note that reflects the word or phrase you sewed on the outside. Once you've written your note, you're ready to place the card in the envelope and give it to your mom.

Write an article based on this "Mix the crab meat and other ingredients in a medium bowl. Add just enough cracker crumbs for a chunky paste consistency. Refrigerate the bowl of crab cake mixture for 30 minutes (optional). Shape the crab cake mixture into round patties. Dredge the crab cakes in flour. Preheat the oil in a large skillet over medium heat. Place the crab cakes into the skillet, without crowding them. Cook the cakes for about 5 minutes, then flip them carefully. Cook the flipped cakes for 4-5 minutes. Lift out the crab cakes and lay them on a paper towel-lined plate. Serve the crab cakes with lemon wedges, tartar sauce, or your favorite sauce."
article: Use a spoon, spatula, or your hands to combine the mixture, but don't break up the crab meat into very small pieces in the process. Add the following: 1lb (450g) fresh or packaged crab meat, picked free of shell parts 3 green onions, finely chopped 0.5 c (120 g) of finely-chopped bell pepper 0.25c (59ml) of mayonnaise 1 large egg 1tsp (4.9ml) of Worcestershire sauce 1 tsp (5 g) of dry mustard 1 tsp (5 g) of salt Dash of cayenne pepper 0.25 tsp (1.25 g) of garlic powder Juice of lemon Start by mixing in about 2 tbsp (30 g) of cracker crumbs, then see if you can form the mixture into a patty. If it's still too loose, add another 1 tbsp (15 g) and try again. Try to add just enough cracker crumbs to bind the mixture together. If you add too much, the crab cakes may end up with a dry texture. You will probably use about 0.33 cup (80 g) of cracker crumbs total. Letting the mixture chill for half an hour helps meld the flavors and makes it easier to form it into patties. However, you'll still get good results if you don't have the time for this step. Cover the bowl with plastic wrap before putting it in the refrigerator. Otherwise, the mixture may pick up unwanted smells from inside the fridge. Scoop up a small handful of the mixture and use your two hands to cup and pat it into a disc shape similar to a hockey puck. To get 4-6 patties from this recipe, aim to make each patty roughly 4in (10cm) in diameter and 1in (2.5cm) thick. To end up with 8-12 appetizer-sized patties instead, make them about 2in (5.1cm) in diameter and about 0.75in (1.9cm) thick. Gently drop each patty into a shallow bowl containing about 0.5 c (120 g) of flour. Flip the patty over in the bowl so both sides get a nice coating of flour on them. Alternatively, you can lay the patties out on a tray, sprinkle flour over one side of each patty, then flip them all over and dust the other sides with flour. Add 0.5c (120ml) of peanut, canola, or vegetable oil to the skillet and allow it to heat on the stovetop for 3-5 minutes. Each crab cake should have at least 1in (2.5cm) of free space on all sides. If you can't fit all the crab cakes into your pan at one time and give them all this amount of space, you'll have to cook them in 2 or more batches. If you have to cook them in batches, add a little more oil to the pan before starting each subsequent batch. After 3-4 minutes of cooking, use a spatula or spoon to peek at the underside of each cake. When they're nicely browned (likely after 5 minutes), turn them over gently with a spatula. You can also try using 2 spoons to flip them. Be careful not to splash hot oil on yourself when flipping the cakes. Flip them over away from you (e.g., towards the back of the stove) so that any splatter also goes away from you. Use your spatula to take a look at the undersides of each cake. When they're all golden brown on the bottom, it's time to remove them from the pan. Leave them on the plate for at least 2-3 minutes, or while you make a second batch. The paper towels will soak up the excess cooking oil. You can try cocktail sauce, hot sauce, Dijon mustard, or even ketchupor just enjoy the crab cakes as-is! Refrigerate leftover crab cakes immediately and eat them within 2 days. They taste good cold too!

Write an article based on this "Choose a deep container for healthy plants. Place a layer of drainage material at the bottom of the container. Fill the container with well-draining potting soil. Plant a group of bulbs at least as deep as their height. Place your container in a well-lit area. Transfer potted lilies to the garden or a cool area for overwintering."
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A deep pot is essential for growing healthy Asiatic lilies in a container. Go for a container with a diameter of at least nine inches (23 cm) and a depth of eight inches (20 cm) or more. A pot at this minimum size can accommodate one large bulb with a diameter of four to five inches (10 to 12 cm) or three to four smaller bulbs with diameters less than three inches (eight cm). Before filling the pot with soil, you'll need to add a layer of drainage material. Spread two inches (five cm) of small rocks, gravel, or another suitably loose material at the base of the pot. If you've recently broken a pot, you can use its pieces for part of your drainage layer. Asiatic lilies aren't terribly fussy about their soil, but it does need to drain well. For best results, look for a potting soil labeled for lilies at your local garden center or nursery. If you have soil on hand that feels too moist and dense, mix four parts of it with one part peat moss or horticultural grit. Roughly measure or estimate the height of the bulb or bulbs you're planting. Dig a hole at least twice as deep as bulbs' approximate height. That way, you'll be able to cover each bulb with a soil depth equal to its height, measuring from the top. If you're planting more than one bulb, space them about two inches (five cm) apart. If you're keeping your container indoors, choose a spot less than three feet away from a window. It should receive six to eight hours of direct sunlight. If you're keeping your container outdoors, choose a well-lit area that won't get drenched in rain. Go for a covered area or a spot in a wall's rain shadow. Potted lilies shouldn't be kept in warm indoor environments all year long. You can keep indoor plants in their pots until the late fall, then plant them in your outdoor garden. If your location doesn't experience cool winters, consider overwintering Asiatic lilies in a cooler set to a temperature of about 40 degrees Fahrenheit (4.4 degrees Celsius).