Q: This will prevent your punching bag from tearing. Don't worry if you cut the clothes up into pieces during the process. You won't be able to see them once they're in the bag. Don't pour sand or sawdust directly into your punching bag since it can damage the bag over time. Instead, pour it into plastic resealable bags, like 1 US quart (950mL) sandwich bags. After you add the sand or sawdust, seal the bags all the way so nothing pours out. The duct tape will make the bags more resistant to your punches. Wrap the duct tape all the way around the bags, including the sealed openings, so they're completely covered with tape. To weigh clothes or pieces of fabric, place them in large trash bags and weigh each trash bag on a scale. If you're adding sand or sawdust to your punching bag, weigh the individual bags on a scale. Then, add up all of the individual weights to get the total weight of your filling. If the total weight is less than your desired punching bag weight, you'll need to prepare more filling. Add more sand or sawdust to make your punching bag denser, or add more clothes or fabric to increase the weight without significantly increasing the density. Remember that your punching bag should weigh around 0.5 pounds (0.23kg) per 1 pound (0.45kg) you weigh, but the ideal weight ultimately depends on your skill level and fitness goals. For example, if you weigh 200 pounds (91kg), your punching bag should weigh around 100 pounds (45kg). If you're new to boxing, you could try 8090 pounds (3641kg) to start.
A: Cut buttons, zippers, and other metal pieces off of the clothes you'll be using. Pour your sand or sawdust into resealable bags if you're using any. Wrap any sand or sawdust bags you're using with duct tape so they don't rip. Weigh the filling to make sure you have enough for your bag.

Article: Place them in several areas in the office that are logical to the types of materials you are recycling. For example, put a paper recycling bin in the mailroom and an aluminum can receptacle in the cafeteria and breakroom. Clearly label each bin appropriately, whether it's for compost, paper, aluminum, or glass. Most of a typical office's waste comes from paper. Simply setting your printers to print on both sides can easily cut your paper waste in half. And don't forget to keep a well-placed paper recycling bin right there too! Energy-efficient light bulbs are available at most hardware and office supply stores. They typically cost around the same amount as most incandescent light bulbs. Try talking to your office manager or boss about making the switch; it should save you money on electricity costs as well! This is another easy switch with only a slight difference in cost. Chances are your office goes through a lot of paper. Try to eliminate as much waste as possible by switching to recycled paper for all your needs. Again, the office manager is most likely the person in charge of ordering supplies.
Question: What is a summary of what this article is about?
Make sure the recycling bins are abundant and clearly marked. Set your printers to print on both sides of the page. Encourage management to purchase energy-efficient light bulbs. Suggest switching to recycled paper.

Problem: Article: If you need something ground into a paste or powder, this is the ideal tool. Items that are good to grind or crush in the mortar and pestle include peppercorns, spice seeds, herb seeds, fresh herb and spice leaves, rice, nuts, other plant seeds, hard candies, sea salt, and so on. Anything used for baking or eating that can be crushed is likely to work in the mortar and pestle. If you need something chopped, pureed, or blended, you may be better off with another tool, such as a blender or processor. The recipe will often be a guide on this. Measure out your whole peppercorns, cinnamon, or other ingredient and place it in the mortar. Fill the mortar no more than full with raw spices; otherwise, it will be difficult to get an even grind. If you have too much to fit, it's fine to process the spices in batches. Hold the mortar in place with one hand, take the pestle in your opposite fist, and twist it against the ingredients in the mortar so that they are ground against its bottom and sides. Evenly grind, bash or crush all of the spices, using the pestle to mix and grind them until they are all reduced to the same consistency. Continue until the ingredients are as coarse or fine as you want. See below to learn specific techniques for grinding, crushing or bashing your ingredients. Each technique will result in a different consistency, and can affect the flavor and final outcome of your dish. You can either place the freshly ground contents of the mortar into a glass spice jar with a tight-fitting lid, or go ahead and measure out how much you need for your recipe.
Summary: Read the recipe for processing instructions. Place the raw ingredients in the mortar. Use the pestle to process to your desired consistency. Store or measure out the ingredients.

Q: Use a sharp knife to cut the ingredients into pieces. Cut the onion into small, finger-sized pieces. Divide the tomatoes into similarly sized chunks too. You can cut them into wedges a little larger than the onions. These peppers are so hot that they will irritate your skin. Always wear kitchen gloves when handling them. Slice off the stems, then cut the peppers from side to side. Divide them into slices a little bigger than the onions. You don't have to remove the seeds. Be careful of any lingering pepper juice. Wash it off when get the chance. Avoid touching your eyes. Place a pan on the stove and add the oil to it. Olive oil is a common choice, but other cooking oils may be used instead. Turn on the stove to let the pan heat until the oil is hot. When the oil is hot, it glistens. It flows smoothly if you tip the pan. It should not smoke, so if you see smoke, move the pan off the heat. Canola oil is a standard replacement for olive oil. It has less flavor. Other vegetable oils, including corn oil or peanut oil, may also be used. Add the 3 ingredients you cut earlier, stirring them with a spoon to coat them in oil. The heat softens the ingredients and begins drawing out their flavor. Measure out the liquids and pour them into the pot. Also add the salt to season the sauce. Reduce the heat to a medium-low setting. The sauce should gently bubble, indicating that you have it at the right temperature. Leave the pot on the stove, uncovered, for 20 minutes. After the 20 minutes are up, remove the pan from the heat. For safety, let the sauce sit on the stove for about 5 minutes. The open your food processor and pour the ingredients into it. Turn on the processor to break down the ingredients into a smooth sauce. Use resealable hot sauce bottles or mason jars to hold the sauce. Make sure the jars have been thoroughly washed and disinfected. Pour the sauce into a funnel placed on top of the bottles, then let the bottles cool, uncovered, on the counter. After 10 to 20 minutes, when the bottles no longer feel hot to the touch, move them to the refrigerator. Homemade hot sauce can stay fresh up to 6 months and sometimes longer than that.
A:
Slice up the onion and tomatoes. Cut apart the peppers. Heat oil in a pan over medium-high heat. Cook the onions, tomatoes, and peppers into the pan for 10 minutes. Add vinegar, salt, and water to the pan. Reduce the heat so the sauce simmers for 20 minutes. Cool the sauce for a few minutes and pour it into a food processor. Pour the sauce through a funnel into resealable containers. Refrigerate the sauce in the resealable containers.