In one sentence, describe what the following article is about: The cooked onion will bring a light sweetness to the dish, and almost as many chefs who add it to their carbonara as those who don't. Chop the onion into small squares and cook in the fat of the pork, adding them at the same time and cooking until translucent. If possible, use a slightly bigger pan so that everything has more room to cook. Want a little less "onion-like" taste? Substitute a shallot for the onion, adding it to the meat for the last minute or so of cooking. Just like the onion, there are a lot of differing opinions on whether or not garlic has a place in carbonara. So just do what sounds tasty to you! Chop the cloves up nice and small and add them right before the pasta, allowing them to cook in the pork fat for about a minute. When in doubt, add the garlic a little later. Such small pieces will burn easily if you're not careful. Once the meat is almost finished cooking and the garlic and onions are soft, a half cup of white wine will help deglaze the pan and add a burst of fresh acidity to the dish. Once the wine hits the pan, use a wooden spoon to scrape up anything that sticks to the bottom of the pan, then add the pasta in once most of the liquid has evaporated. Of all the variations mentioned, peas are the most controversial -- some claim they are absolutely necessary for a sweet, green bite, others claim they are a sacrilegious addition to a blissfully simple peasant dish. If you fall in the former category, add them right when you toss the pasta and meat together in the pan to make sure they are nice and warmed up for serving. After you've tossed the pasta in the pan with the pancetta/guanciale/bacon, add a 1/2 cup of heavy cream and stir around the pan. Make sure to scrape up any bits stuck to the bottom of the pan, and heat until the cream is bubbling and the pasta is finished cooking. Proceed like normal from here, stirring in the egg/cheese mixture in your mixing bowl.
Summary: Chop half of a yellow onion finely and add to the meat as it cooks. Add 2-3 cloves of minced garlic for the last minute the meat cooks. Deglaze the meat pan with a sharp kick of white wine, especially if you added onion and/or garlic. Add 1 cup of cooked peas for a splash of sweetness and greenery. Toss in a splash of fresh cream or whole milk as the meat and pasta cook.

Even in this case, make them as visual as possible: proper nouns and abstract ideas should be turned into physical objects. Once you know where the presentation will take place, visit the room in advance and try to notice as many details as possible. If it's a room you already know well, you can just revisit it mentally. However, going there in person will give you an opportunity to focus on extra details you'd never noticed before. However, make sure you associate each key point to items that won't be removed on the day of the presentation. If there's a used coffee cup on a desk, don't bother taking note of it. It will certainly be trashed before your presentation day. It's better to go clockwise as you link your key points to each item. This will make it quicker for you to find the next cue as you present. If you have a chance, it's always better to practice your presentations a couple of times in the actual room. If you can't do it, just memorize the room on your first visit and then picture it when you're practicing. Even if you have full access to the room, practicing in a different location is always a good exercise. You never know what might happen on the day of the presentation: having a mental picture of it is safe if there are any last-minute changes. For example, if the room is moved, you can use your mental picture of the previous room as a Roman Room. Picture it in your mind as you present and you'll find all your items there, instead of in the room where you've been moved. As you deliver your presentation, look for the cues in the room that you've linked with your key points. Memorizing a presentation will impress your audience and make your performance more engaging. Remember it's always safer to still have some notes with you, in case your memory fails you.
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One-sentence summary -- Make a list of key points you want to memorize for your presentation. Get to know the room. Link your key points to existing items. Rehearse on location. Rehearse elsewhere. Look for your cues on presentation day.

Q: Popular marinades include a combination of onion, lemon juice and olive oil. Let the lamb soak in the marinade while in the refrigerator for 24 hours. After the lamb is done marinating, season it with spices like salt, pepper or garlic powder. Grill the cut of lamb on high for 3-4 minutes on either side. Lower the heat and cover your grill for up to 15 additional minutes to cook your leg of lamb the way you like it. Letting your leg of lamb cool after grilling will make a more flavorful meat.
A: Marinade the leg of lamb. Season the lamb. Grill the leg of lamb. Allow the juices to settle.

Problem: Article: You might even mix them. Bend the hand from around the middle to form a slight U-shape hook. Keep the hook slightly facing outwarddon't press too far back toward the cutlery. Whether you bend toward the front of the fork or spoon, or away from it, will depend on your preference for the final look, as well as whether the base of the cutlery has a monogram you'd like to show. If you bend to face the front of the spoon or fork, a monogram at the base of the handle will be hidden, whereas if you bend the hook toward the back of the fork or spoon, the monogram will show up clearly on the outside of the hook. This is much better where you want the monogram to feature. The hooks should be located for ease of use, such as near the stove, above a work space, over the sink, etc. Attach each utensil hook with a screw. (Or use liquid nails if you're not drilling.) Slide a small screw or nail through the hole and center the piece on the surface or wall. You could use a pencil to place a small hole on the surface before screwing it in to ensure you mount it in the right place.
Summary:
Find some solid, quality spoons or forks. Bend the spoons or forks into a hook shape. Choose a good place to attach the hooks. Using the drill, make a hole in the fork or spoon just at the base of the head, top of the handle. Drill a hole into the wall.