INPUT ARTICLE: Article: A plastic bucket or dish pan that holds around 5 gallons (19L) will allow you to work with bold colors without worrying about making a mess. You can also do your dyeing in a sink, provided that it's stainless steel. Whatever container you select should be roomy enough to comfortably hold several gallons of water, along with the item you'll be dyeing. Don't use Rit Dye in white porcelain or fiberglass sinks, as it can cause permanent stains. Lay out a few sheets of newspaper or some old towels directly under your dyeing container. They'll serve as a barrier to keep the dye from coming into contact with the floor, countertop, or whatever other surface you're using. By taking a few extra moments to prepare, you stand to spare yourself an extensive cleanup process later on. Be sure to also wear gloves while handling dye to avoid staining your hands. For effective dyeing, the water you use should ideally be around 140F (60C) (hot enough to release steam). The intense heat will soften the fibers of the fabric and help them accept the dye. Rit Dye recommends using 3 gallons (11L) of water for roughly every pound 1 pound (454g) of fabric you're coloring. If the water from your tap doesn't get as hot as you need, heat a few gallons in a tea kettle and transfer it to your dyeing container. For best results, use approximately half a bottle of liquid dye per pound (454g) of fabric, or one whole box of powdered dye. If you're dyeing a single t-shirt or a couple pairs of underwear, you can get away with using less, whereas you'll likely need more for a heavy sweater or multiple pairs of jeans. Liquid dye can be poured straight in. For powdered Rit Dye, mix the entire package into 2 cups (240ml) of hot water, then incorporate the mixture slowly until you achieve the desired depth of color. Stir the dye until it's completely distributed. Give the dye a good shake before pouring it in to make sure it's properly mixed. Do your stirring with a stainless steel spoon or similar utensil. If the item you're dyeing is cotton, dissolve 1 cup (300g) of salt into 2 cups (480ml) of hot water and add it to the dye bath. For wools, silks, or nylons, use 1 cup (240ml) of distilled white vinegar instead. Stir the dye bath once again to disperse the additives. Some fabrics have a tendency to resist dyes. The salt or vinegar will serve to condition the fabric and promote consistent coloration.

SUMMARY: Set out a container to do your dyeing in. Protect your work area. Fill the container with hot water. Measure out an appropriate amount of Rit Dye. Stir the dye into the water. Add salt or vinegar for even dyeing.

In one sentence, describe what the following article is about: Grease the inside with butter. Pour enough cream or milk to line the bottom. Scoop your potatoes in, stir, and set the cooker to LOW. Serve your potatoes at any time up to 4 hours after doing so. Continue to stir at least once an hour in the meantime. Transfer your potatoes to a bowl. Cover the bowl with aluminum foil, plastic wrap, or a clean dish towel. Break out a pan large enough to fit the bowl. Fill the pan with a fair amount of water to boil (if the pan is deeper than the bowl, be careful not to fill it with too much water; you don't want to submerge the bowl). Bring the water to a boil, then lower the heat to simmer. Place the bowl into the water. Stir your potatoes every 15 minutes until your meal is ready to serve. Add more boiling water to the pan if the original water begins to evaporate. If you don't have a burner to spare on your oven, grab an ice cooler. Instead of ice, boil some water and fill the bottom. Cover your bowl of potatoes with aluminum foil, plastic wrap, or a dishcloth. Set your bowl inside the cooler and seal the lid. Stir your potatoes every 15 minutes until your meal is ready to serve. If the water inside the cooler cools off, drain the cooler and add more boiling water to keep your potatoes warm. If your cooler is too small to fit your bowl of potatoes, scoop them into heavy-duty, sealable storage bags and set those inside your cooler.
Summary: Break out your slow cooker. Make an impromptu double-boiler. Turn a cooler into a heater.

Artichokes can be eaten warm, at room temperature, or cold, but most people generally prefer to eat them hot and freshly steamed. Let the artichokes rest just long enough for them to cool. Otherwise, you may burn your fingertips as you try to enjoy them. Use your fingers to peel each outer petal off one at a time. The petals or leaves of the artichoke should peel away without much difficulty. If there is any resistance, the artichoke may not have been cooked long enough. Peel each petal off by grabbing the tip between your fingers and pulling it down and away from you. Melted butter and mayonnaise are two of the most common condiments to serve artichokes with, but the choice of sauce is simply a matter of preference. For a simple yet zingy twist, mix a dash of balsamic vinegar into a little mayonnaise and use that for a dipping sauce. (balsamic and mayonnaise) When you dunk each petal into the sauce, dip the white, fleshy end in. This is the end that was closest to the center of the artichoke. Grip the other end of the petal and place the dipped side into your mouth. Bite down, slightly, and pull the leaf through your teeth to remove and eat the soft part of the leaf. After consuming the soft part of the petal, discard the rest of it. Continue peeling and eating the petals in this manner until all the petals have been stripped from the artichoke. Once the leaves have been removed, use a knife or metal spoon to scrape out the fuzzy "choke," or center, of the artichoke. The artichoke heart is hidden beneath the choke. Cut the artichoke heart into pieces using a kitchen knife and dip it into melted butter, mayonnaise, or your preferred sauce. Eat the pieces of heart whole. This finishes off the artichoke.
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One-sentence summary -- Serve while still warm. Pull off the outer petals. Dip the petals in butter, condiments, or prepared sauce. Eat the soft portion of the leaf. Scrape out the inedible inner fibers. Remove and eat the heart.

INPUT ARTICLE: Article: Open up some rooms so that you have more of an open plan space. Create a spacious feel to your home by knocking down a few walls. Discuss your options with an accredited contractor before making any drastic decisions. Make sure that you take into account which walls secure the foundation before making plans, and work around it. You can add an attractive pillar if it's secure enough and fits the character of your home. If you have an unfinished basement, consider finishing it and creating an extra room. This will always add value to a home, so the investment will be worth it. You can even keep it simple by just finishing the walls and carpeting the floor. Adding livable floor space to your home will almost always add value to the home. If you have an attic with usable space, you should maximize its potential and utilize the space whenever possible. Work around any existing ducts and machinery to maximize the area you can use for this project. This might include finishing an unfinished attic (adding sheetrock and flooring) so that it creates an entirely new room in your home. Or you may just want to add insulation and partial flooring to your existing attic space so that it adds a separate storage option in your home.

SUMMARY:
Create space. Finish your basement. Add insulation or finish the attic.