INPUT ARTICLE: Article: If you have a butter churn, churn the handle for approximately 5 to 10 minutes. Churning is very easy and efficient with a well-built butter churn. If you have an electric mixer, use the whisk attachment and start it on low to prevent spatter. Otherwise, seal the cream in a Mason jar and shake it. Mixing typically takes 3 to 10 minutes, while shaking takes roughly 10 to 20 minutes. To speed up the shaking method, drop a small, clean, glass marble into the jar before shaking. If your mixer only has one speed setting, cover the bowl with plastic wrap to catch spray. The cream will go through several stages as you mix it: Frothy or slightly thick cream. Soft peaks. Raising the mixer will leave a standing peak with a drooping tip. You can now increase the speed of the mixer. Whipped cream, forming stiff peaks. The cream will start to look granular, and become very pale yellow. Reduce speed again before liquid appears, to prevent spatter. Break down: Finally, the cream will suddenly separate into butter and buttermilk. Continue to mix the butter and pour off more liquid as it appears. Stop churning once the solid looks and tastes like butter, or when almost no more liquid is coming out. If any buttermilk remains with the butter, it will spoil very quickly, so this needs to be done unless you eat the butter within 24 hours. Pour ice water or chilled water into the butter. Knead it with a clean hand, or use a wooden spoon to press the butter. Pour out the ice water through a strainer. Repeat until the water is mostly clear. This takes at least three washings, and sometimes several more. Use your hands and the back of the spoon to press any water remaining in the butter. Strain this out of the butter. Add sea salt to taste if you prefer salted butter; try tsp (1.25 mL) per cup (120 mL) butter. Homemade butter is delicious by itself, but you can try all kinds of additions for variety. Consider dried herbs or finely minced garlic. You can even make a sweet spread by mixing in honey until smooth. Be aware that the added flavors may taste significantly stronger after freezing and thawing the butter. Homemade butter typically stays good in the fridge for at least a week, and up to three weeks if you thoroughly pressed out all the buttermilk. In the freezer, unsalted butter will stay top-quality for about five or six months, while salted butter can last as long as nine months before taste is affected. Unlike many foods, tightly wrapped butter will not suffer in texture when frozen.

SUMMARY: Churn or shake the cream. Watch the cream change consistency. Pour the buttermilk into a separate container, and save it for use in other recipes. Wash the butter in cold water. Press out the remaining liquid. Mix in salt or other ingredients (optional). Store in the refrigerator or freezer.

INPUT ARTICLE: Article: Stand with your feet about shoulder width apart. Place the foot opposite of your hitting hand in front of the other foot. Your shoulders and hips should be aligned with the net. Make your sure your knees are bent. It is extremely important that your weight is on your back foot. A server's posture is one of the most important parts of their serve. The power of the serve isn't from upper body strength, but from the legs. A powerful serve is achieved by being able to transfer weight from the back foot to the front foot correctly. Getting a strong starting posture is pivotal to a strong serve. Place your non-dominant hand directly in front of you, straight but with a flexible elbow. The palm should be face up with the ball in it. Another way to set up is to cover the ball with your hitting hand. After striking the ball, use your momentum to run to your defensive position.

SUMMARY: Stagger your feet. Hold the ball in front of you. Get into position.

INPUT ARTICLE: Article: Brown widows will be brown, tan, and gray with a mottled or spotted pattern. Some may also have white or black markings on their backs. Like black widows, brown widows have a very distinctive hourglass marking on the underside of its abdomen. This marking, however, is yellowish to bright orange. The front pair will be longer than the rest. The females will be 1 to 1 inches (centimeters) long, including the legs. The males will be to of an inch (centimeters) long. Brown widow spiders can look similar to certain species of black widow spiders, and their brown color can make them hard to distinguish from other spiders. Knowing what a brown widow's egg sac looks like can help you identify it with more certainty. Here are some things to look for: Size: inch (centimeters) Color: Ivory, tan, or yellow Shape: Round and spiky Location: On the web Brown widow spider webs look different from the traditional lace-like spider web. Instead, they are three-dimensional (instead of flat) and cobwebby.

SUMMARY: Observe the color of the spider. Look for the hourglass marking. Take note of any dark bands on the legs. Check the size. Search for any round, spiky egg sacs. Look for cobwebs.

INPUT ARTICLE: Article: Wine is highly acidic (both red and white), which of course wears on the enamel of your teeth. If it is a sweet wine there is also a significant amount of sugar in it. The combination of these is not a good thing for teeth. High in sugar and carbonated with enamel weakening CO2, soft drinks are one of those dietary disasters that provide nothing positive and are detrimental on many levels. Their high acid content strips enamel from teeth like paint thinner removing layers of paint. Corrosive acids like phosphoric, malic, citric, and tartaric are the culprits. Clear, citrus-flavored bubbly beverages are pinpointed as the worst, dissolving enamel at a staggering 2-5 times more than colas. Studies have shown sports drinks are even worse for your teeth than soft drinks or energy drinks. They contain large amounts of citric acid, sugar, and caffeine, not only damaging tooth enamel but the roots as well. While some fruit juices and most if not all freshly squeezed juices contain a great many vitamins, they also contain a lot of natural sugars and most are high in acid content. Even OJ, the least acidic and whose processed juice is often fortified with calcium and vitamin D, should be followed up immediately with a good rinsing. Cold pressed juices often have other juices that even out the alkaline so that they are not nearly as harmful to your teeth. Make sure, however, that you check before buying so you can be sure to do what's best for your teeth. These beverages, including caffeine and alcohol, cause dehydration which in turn lowers the beneficial effects of saliva. As saliva serves to protect the enamel of teeth (by creating a mineralized coating which is also a pH neutralizer), this, in turn, exposes teeth to damage they normally would easily avoid.

SUMMARY:
Lay off the wine. Cut out soft drinks. Run from sports drinks. Limit fruit juices. Avoid diuretic drinks.