INPUT ARTICLE: Article: Use a knife to cut the root into several manageable pieces. Remove the skin by scraping the root with the edge of a spoon. Discard the skin. Scratch the peeled ginger rapidly across the tines of a fork. This will shred the root's flesh into small bits. Add the grated ginger. Freshly grated ginger is warming and can help loosen and expel mucus and chest congestion. Ginger may also reduce swelling, improve circulation and provide antibacterial properties. Cover it until it comes to a boil. Remove the saucepan from heat. Allow the ginger to steep in the hot water for 10 to 15 minutes. While you're waiting for the water to boil, prepare the lemon juice. Slice the lemons in half, then squeeze each lemon half over a clean bowl. Squeeze until the fruit stops yielding juice. Check your bowl for lemon seeds and discard any that may have fallen in. Set the freshly squeezed lemon juice aside for now. After the grated ginger has steeped in the hot water for 15 minutes it will need to be removed. Hold a mesh strainer over a large bowl or pitcher. Carefully pour the hot water through the strainer. The water will go into the bowl and the grated ginger pieces will be caught in the strainer. Discard the grated ginger bits after straining them out. Pour your freshly squeezed lemon juice into the bowl or pitcher of hot ginger water. Stir gently to combine the ingredients. You will have six to eight servings. Pour one serving into a mug and serve immediately. Sip on the remaining mixture throughout the day, warming it up in the microwave if necessary. Add a spoonful of honey (or to taste) to your mug, if you like. Honey will coat and soothe a sore throat. If you have any leftovers, put the liquid in an airtight container and place it in the refrigerator. The beverage will be good for up to three days.

SUMMARY: Grate the ginger. Put one quart (936 ml) of cold water into a saucepan or pot. Put the saucepan over medium heat. Slice and juice the lemons. Strain the ginger from the hot water. Add the lemon juice and serve.

INPUT ARTICLE: Article: This will give you direction as you choose designers and outfits, book a venue, and decide on casting. Ideas for themes include "Animals," "Gothic," "Masculine Touch," "Velvet," "Denim," and so many more. Be creative and collaborate with others to choose a theme that excites you. If you are the designer, you probably have a good idea in mind for the theme of the show. If not, you could meet with local design students to see what kinds of outfits are available to showcase. for your event. Do you have funds available or are you going to be relying on donations and volunteers? Keep in mind that you will need a venue, a team of people to help plan and run the event, clothes, models, and entertainment. A lot of these items might not cost you anything, but fashion shows generally cost anywhere from $500 to $5,000 to produce. Planning fundraisers to raise money for your event or appealing to large businesses for donations are 2 ways you can pad your budget. You can ask designers and models to volunteer their time in exchange for free showcasing in your event. If you are planning on using the proceeds from the tickets to help bankroll the event, knowing just how many people you plan to sell tickets to will help you set the price. Most shows last 30-60 minutes and can showcase up to 100 outfits, so even just with the workers and models, there will be a lot of people involved. If you consider that their friends and family will buy tickets to the show, in addition to people from the community at large, you will probably have 200+ people in attendance. Price your tickets between $10-$30, depending on the location. In a bigger city, you can charge more money. If you are mainly catering to college students, keep the ticket price low to encourage a bigger turnout. Your venue will determine the size of your event in the end, so keep in mind that until it is booked, your numbers need to be somewhat flexible.

SUMMARY: Pick a theme for your show at least 5 months in advance. Create a budget Establish how large the show will be and how much tickets will cost.

INPUT ARTICLE: Article: For example: On wikiHow, writing [[Relax]], will produce Relax. Article titles are case sensitive, so you must have the title correctly capitalized. On wikiHow click again to reach "Advanced Editing".

SUMMARY: Put double brackets [[ and ]] around the word you want to link. Get in edit mode by clicking the "Edit" button. Highlight the word you want internally linked to a page. Click the internal link icon, the third button after bold and italicize. Click save.

INPUT ARTICLE: Article: If the "use by" date has expired, then that bacon is unsafe to use. Always use bacon within seven days of purchase ("sell by") or by the "use by" date listed by the manufacturer. You can also safely thaw and cook the bacon within four months of freezing bacon. Take care not to confuse the "sell by" and "use by" dates. The first is the store's guidance, the latter is the manufacturer's expiration date. The "sell by" date signals that you need to get on with consuming the bacon sooner rather than later but the bacon is still safe to eat (provided no other signs of poor storage are revealed). If you bought a package of bacon last week and didn't get around to using it, it's possible it's still good. The same wouldn't be said if you had opened it, taken a whiff, and put it back, but if it's still sealed, it should have a bit longer life. Your bacon may last for up to two weeks upon purchased if you stored it properly and didn't open it. Open 'er up and do some of the following tests. If it seems like good bacon, your judgment call is probably accurate. Whether it's on a plate, or in its packet, it will have the same smell. If you aren't sure that the bacon is good, smell it carefully. If it smells like fresh meat, then it's not spoiled. If it smells weird, like rotting, sour or an offish odor, then it is probably spoiled. You know what bacon smells like, right? That delicious, Ron-Swanson-is-on-his-way scent? That's the one. If there's even a semblance of a doubt that it smells as delicious as it should, don't risk it. The bacteria ain't worth it. Go to a room with a good light source and take a look at the bacon. Good, non-spoiled bacon, should have a fresh, pinkish color and be bright. Bacon is a pink meat with white fat, and sometimes yellowish. If you notice that the bacon has green dots all over, looks dull or that the flesh is turning a gray-brown, then it's not fresh bacon. You may be thinking at this juncture, "It's bacon. It's always good. Bacon that exists is good bacon." Not true. The last thing you want is to have a bad bacon experience, conditioning you to never eat bacon again, right? Think of the long-term risks here. Bacon is usually not slimy. If you noticed that the bacon you are holding is slimy, then it's most likely spoiled. Again, throw it out. And wash your hands afterwards. Just because you didn't eat the bacteria doesn't mean you should leave it on your hands. After you have checked whether the bacon is spoiled, throw it out if necessary. Wrap it well and toss it into the garbage bin outdoors (so it doesn't smell up your indoor trash can). Then wash your hands well. Do not feed it to your pets they may be harmed by the bacteria too.

SUMMARY:
Check the expiry date on the bacon packet. Be a bit more lenient if it's unopened. Smell the bacon. Take a good look at the bacon. Feel the bacon. Throw the bacon out properly.