Q: Getting a gift of flowers to mark a special moment in your relationship or for no reason at all is especially appreciated. It shows that you are generous and thoughtful and that she is indeed special. Choose flowers in her favorite color. Send the type of flowers she likes best; perhaps she prefers daisies over roses. Or evoke a favorite memory with your gift: a vase of baby rosebuds to remind her of time spent as a child, tending to a rose garden with her mother. Consult with a florist about her personality. The flowers you choose for a sophisticated city woman, for instance, might differ from those you pick for a woman who loves to camp and hike. The card will last far longer than the flowers, but will always remind her of the gift from your heart.
A: Send or give flowers at unexpected times. Reflect who she is by your choice of flowers. Write something special on the card.

Article: Place in the freezer. Use as needed.
Question: What is a summary of what this article is about?
Put the ginger that you want to keep into a vacuum seal bag. Vacuum the pack with the vacuum sealer. Label and date.

Problem: Article: Highlights and shadows will do the most to make your drawings look photo-realistic. The more detailed and accurate the highlights and shadows, the more realistic your drawing will appear. However, before you place these highlights and shadows, you will need to decide where the source of the light is in your drawing. A light source can be something like a lamp or it can be light from a window. If outside, it can be the sun itself. The light will travel in a straight line from this source and hit the facing sides of the object you are drawing. The areas which are hidden from or blocked from the line of light will be in shadow. The further from the light, the deeper the shadow. Once you have determined where the light is coming from in your drawing, decide where your darkest shadows will be and begin your shading by making these areas dark. Shadows give drawings depth and form. Your next step will be to add mid-level shadows. These are areas which are only partially in shadow and are not as dark as the deeply shadowed areas. Continue to build in this way until you have three to six blocked levels or areas of shading. Once you have gotten your shadows generally placed, you may want to blend these together using your fingers or a stump. This will form the smooth gradient of your shadow. Keep hard lines of a shadow if they exist, however, such as shadows from a table or other hard object. If you're newer to drawing, you may want to leave this step out because it can make your drawing look messy. Hatching and line variation. If you are using ink or do not want to use gradient shadows, you can add depth and form using carefully placed lines and textures. Make outlines thicker in areas where there would be shadows, such as the dip at the top of an apple or the spot at the back of the neck where it meets near the ear. Use lines to follow the form of an object and overlapped lines in differing directions to create the appearance of shadows. Research hatching or etching to see examples of what this looks like, and master examples of the art. Doing this type of drawing is very challenging to do well and takes a great deal of practice. It is very versatile, however. Once you have put in all of your shadows, add highlights at the spots where the light hits the objects directly. You can do this by erasing or using white charcoal or similar substances. On a face lit from the front, for example, highlights will go above the brow, down the line of the nose, at the crest of the cheek and on the chin, since these are the areas which protrude the most.
Summary: Decide your light sources. Place shadows. Place highlights.

Q: The two beefsteak tomatoes need to be roasted for 20 to 25 minutes in an oven heated to 500 degrees Fahrenheit (260 degrees Celsius). Once cooled, the skin should be peeled off. The tomatoes should weigh about 1 lb (450 g) combined. Preheat an oven or toaster oven to 500 degrees degrees Fahrenheit (260 degrees Celsius). Prepare a rimmed baking sheet by lining it with aluminum foil. As the oven heats, prepare the tomatoes by cutting an "x" through the skin at the bottom of each one. This incision will make it easier to peel away the skin later on. Place the tomatoes on the baking sheet, and place the baking sheet in the preheated oven. Roast the tomatoes until they are well-charred and tender. This should take about 20 to 25 minutes. Let cool. The skin should already be peeling away at the "x" incision you made earlier. Once the tomatoes are cool to the touch, pull off the skin by peeling it away at the "x" mark. Throw the skin out. The chiles should be seeded and toasted in a large skillet over medium-low heat until fragrant. The chiles should be about 5 to 6 inches (13 to 15 cm) each. Wipe them clean with a moist paper towel before proceeding. Use a sharp kitchen knife or a pair of kitchen scissors to cut the chiles open lengthwise, from end to end. Dig out the seeds and any large ribs. Heat a heavy skillet or griddle over medium-low heat without oil. Place the chiles on the skillet cut-side-down. Press them down and flip them over with a heat-resistant spatula until they become just barely darkened and fragrant. This should take about 1 minute per chile, and you should work in batches of 1 or 2 chiles at a time. Cover the toasted chiles with cold water and let them soak for about 30 minutes. Use a medium-size bowl. The chiles should soak until they are softened. Add the garlic and onion to the heated skillet or griddle in batches. Toast each one until they are golden-brown with a few blackened spots. You need about 1/4 cup (60 ml) of peeled garlic. You can add up to twice as much if you prefer a stronger garlic taste. Turn the garlic as necessary to prevent it from blackening too much. The garlic will need to be cooked for about 8 minutes. Only flip the onion slices once. The onion needs to be cooked for roughly 15 minutes. Blend together the drained chiles, tomatoes, garlic, onion, cloves, and allspice with a little water. After the chiles have finished soaking, drain them and place them into your blender. Add the tomatoes to the blender along with any tomato juice they are sitting in. Add the garlic, onion, cloves, and allspice, as well. Puree the sauce. Add up to 1/2 cup (125 ml) water, pouring in a little at a time, until the sauce becomes very smooth. This should take around 2 minutes. Heat the oil in a large stockpot before adding the puree. Fry the puree until it becomes thicker. Heat the vegetable oil in a 6-qt (6-l) heavy-duty stockpot over medium heat. A Dutch oven also works well. Add the puree. It will likely splatter, so prepare yourself. Reduce the heat to low. Fry the puree, stirring constantly with a wooden spatula or spoon, until it thickens. This should take about 5 minutes. Add 1 cup (250 ml) water, as well as the vinegar, sugar, and salt. After adding the water, raise the heat to medium-high and bring the sauce to a boil. Add the vinegar, sugar, and salt. You will need about 1 Tbsp (15 ml) salt, but you can add more or less depending on your own sense of taste. Reduce the heat again to medium or medium-low, so that the sauce sits at a steady simmer. Partially cover the pot, leaving a small gap to vent some of the steam. Cook, stirring occasionally, for 30 minutes. Add water, if necessary, to keep the sauce at the same consistency.
A:
Roast the tomatoes. Toast the chiles. Soak the chiles. Toast the garlic and onion. Puree the sauce ingredients. Heat the puree. Stir in the remaining ingredients and finish cooking.