You can observe while swimming in a river or pool, at a friend's house, or when something really fishy is going on - just don't get into anyone's personal business. For example, you can write about your Aunt Edna: Aunt Edna was always acting private. She wouldn't let her daughter into her workroom, her dog in the house- she won't even let her own husband in her room! That's when Harry McCoy found out: his sweet, mysterious, secretive Aunt Edna was a CIA agent. . How do you think your favorite author gets her/his ideas? Become a detective looking for clues, a shopper searching for ham, or an old lady trying to find her glasses. Use your imagination and let your creativity flow. If you are writing a fantasy book, you can think of a character like a dragon named Mongo, or a creature's species is a Grumaton- a creature with five tails, six fangs, eleven arms, and twenty-one legs! Be creative, that's the whole point! If you love to swim, you could go for a swim, and while you are swimming, you could think about how to incorporate your love of swimming into a story. Maybe the main character of the book loves to swim, or the story could take place at a swimming pool . . . Try it out, and be creative! You never know what you can come up with! What if...? How would this happen? Does that make sense? Where would that happen? Write down lots of answers and choose your favorite!
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One-sentence summary -- Write a book with just about anything. Brainstorm Write about something that you love. If you start to have an idea of what you would like to write, ask yourself questions!

If the package is labeled "prewashed," you don't need to wash the fruit again, although you can if you like. Do not wash berries until you are ready to eat (or freeze) them. Wash your hands well, along with your counter tops, sink, and cutting board. Wash fruit in cold or lukewarm running water. Warm or hot water may damage fruit. Scrub whole fruit (like apples and pears) gently with a soft-bristled brush, or just rub the fruit with your fingers. Use a commercial fruit-washing solution, if you like, but water should be sufficient. If you want to soak your fruit, use 3 parts water to 1 part vinegar and soak in the sink for 5 to 10 minutes. This may help extend the life of the fruit, but is entirely optional. When freezing fruit, be careful not to stack wet pieces on top of each other. You'll wind up with a big brick of frozen fruit that is difficult to eat and even more difficult to share. Wash your fruit before cutting it into pieces. Pat the pieces dry with a paper towel. You can leave a little moisture, but the pieces should not be completely wet. Arrange your fruit pieces on a cookie sheet or large serving plate, on top of a layer of wax paper. Be sure the pieces aren't wedged too close together, or stacked on top of each other. Once your fruit pieces are completely frozen, you can transfer them into a tupperware container or a larger zip-lock freezer bag, and they won't stick together. Before freezing, skewer your fruit with toothpicks or popsicle sticks. Once frozen, your snacks will have little "handles" making them easier to manage. Insert one end of a popsicle stick into larger fruit pieces like banana halves. Use toothpicks in smaller treats like melon cubes, or mini popsicles made in ice cube trays. (Decorative toothpicks are especially festive you can find these in the baking supplies section at the grocery store.) Store your fruit as far as possible away from raw meat, seafood, and poultry meat juices can leak or drip onto fruit and contaminate it. Prevent this by storing your fruit above any meat in your refrigerator. Keep your fruit separate from meat in your shopping cart and in your shopping bags. Most fruits should be refrigerated at 40 degrees Fahrenheit (about 4.5 degrees Celsius) or below. However, don't refrigerate tropical fruits, like mangoes, because the cool temperatures can cause shriveling, darkening, and an unpleasant flavor. Refrigerate cherries, strawberries, blueberries, raspberries, blackberries. Don't wash them until you are ready to eat (or freeze) them, as water may damage them. Store apples up to a week on your kitchen counter, or longer in the refrigerator. Store citrus fruit in the crisper drawer in your refrigerator. Keep melons in the refrigerator on a shelf not the crisper drawer. Peaches, plums, nectarines, and other stone fruit should be ripened in a paper bag on a countertop, then moved to the refrigerator. Use separate cutting boards for meat, vegetables and fruits to avoid contamination. Clean your fruit cutting board before each use. To help you remember to keep cutting boards separate, buy a different color for each use. For example, a red one for raw meat, a green one for vegetables, and a yellow one for fruit. Before you prepare your fruit, be sure to wash it thoroughly. Many fruits are listed on the Environmental Working Group (EWG)'s "Dirty Dozen" list of foods most likely to be contaminated by pesticides. In order of potential danger from contaminants, these fruits are: Strawberries. Apples. Nectarines. Peaches. Grapes. Cherries. Grapes. Blueberries.
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One-sentence summary -- Wash your fruit thoroughly. Keep frozen fruit pieces from fusing together. Try using toothpicks and popsicle sticks. Store your raw fruit correctly. Know which fruits to refrigerate. Designate a fruit-cutting board. Be aware of pesticides.

After you pop it open, check to make sure there are no remnants of food left inside. Give the container a quick preliminary rinse with hot water. Drain and shake out the excess water and place the container on the kitchen counter. If there's any dried or sticky residue inside the container, it may help to wipe it out with a paper towel before you begin cleaning. For best results, use pure distilled white vinegar. If most of the stains are concentrate around the bottom, you'll only need to add in an inch or two; if they reach up the sides, fill it to the top. Place the lid back on the container to keep the vinegar from spilling. Vinegar is strong enough to make an effective cleaner and disinfectant, but not so strong that it needs to be cut it with water. If you don't happen to have any vinegar handy, try using a little diluted rubbing alcohol or hand sanitizer. The alcohol in these products will produce an effect similar to the vinegar. As it soaks, the acidity of the vinegar will help break down any discoloration present while neutralizing persistent odors. It will also help clear away hard water deposits from previous washings. For heavier messes, you can leave the vinegar in the container for an hour or longer before cleaning it out by hand. Vinegar is naturally antimicrobial, which makes it useful for killing the bacteria that's had time to begin growing on old food. Adding a squeeze of fresh lemon juice can help brighten dull, discolored plastic and leave it smelling more pleasant. Once half an hour has elapsed, lift the lid and pour out the vinegar. Then, squirt a few drops of liquid dish detergent into the container and go over the inside using a kitchen sponge or stiff-bristled nylon dish brush. The rough surface of the scrubber should be enough to deal with any remaining stains. You may not be able to erase certain stains (like the infamous tomato sauce) entirely. Once these have set up in the plastic, it can be nearly impossible to get them out. Avoid scouring the container with anything more abrasive than a sponge. A device like steel wool or pumice stone may leave behind scratches in the plastic.
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One-sentence summary --
Remove the lid from the container. Fill the container with vinegar. Let the vinegar soak for 30 minutes. Scrub the container vigorously.