In one sentence, describe what the following article is about: As a general rule, you only want a maximum of 1 inch (2.5cm) of each potato shoot exposed. Check your shoots daily to see if they are starting to emerge too far out of the soil. Then, simply add more growing medium to the pot. You'll likely need to repeat this process multiple times during the growing cycle. The process is similar to mounding potatoes that were planted in the ground. There is a quick and simple way to determine when/if you need to water. Stick a single finger into the soil. If the soil feels dry, then it is time to water again. Add water to the pot until it begins to drain out the bottom. If your potatoes do not get enough water, then they will be undersized or more susceptible to diseases and pests. In warmer temperatures, this may mean that you'll need to water your potato pots twice a day. Tailor your watering schedule to the needs of your particular potatoes. Position your potato pots so that they receive direct sun either in the morning or afternoon. While potatoes need the sunlight, they do not do well in temperatures over 80F (27C). This is why it is important that they get ample shade as well. Your potatoes may be receiving too much sun if the sprouts turn yellow or dry out shortly after shooting out of the dirt. This is the best sign that your potatoes are ready to dig up. You can either sift through the container's dirt by hand or dump it out and dig for the potatoes. Set aside each potato and make sure to wash them carefully before eating or storing. It's also a good idea to inspect each potato for fungus or mold. The outer skin should be firm and uniform in color without any white or mushy spots.
Summary: Add more growing medium as the plant shoots up. Water your potatoes when the top 2 inches (5.1cm) of soil is dry. Expose your potatoes to a maximum of 6-8 hours of sunlight each day. Harvest your potatoes when their foliage turns yellow.

Brinjal absorbs oil so care should be taken not to use lot of oil while frying.
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One-sentence summary -- Cut the brinjal it into around 1/2" slices & drop it in a bowl of water for around 15 minutes. Drain the water & wipe all the slices dry. Mix all masala ingredients along with rava in a mixing bowl. Apply this mixture on the both sides of all the brinjal slices. Heat little oil in frying pan. Shallow fry the brinjal slices in the pan. Turn the slices around & fry till they turn brown on both sides. Garnish with coriander leaves on cooked slices & relish as an appetizer.

Q: Mild-to-moderate tendonitis and muscle strains often respond well to stretching because it relieves muscle tension, promotes circulation and increases flexibility and range of motion. Stretching is applicable for acute tendonitis (as long as the pain/inflammation is not severe), chronic tendonitis and as a preventative measure. While stretching, use slow, steady movements and hold the positions for 20 30 seconds; repeat three to five times daily, especially before and after intense activity. For chronic tendonitis or as an injury prevention strategy, apply moist heat to the affected area before stretching it because the muscles and tendons will be warmed up and more flexible. Keep in mind that the pain of tendonitis is usually worse at night and after movement or activity. If the tendonitis involves your knee, elbow or wrist, then consider wearing a flexible neoprene sleeve or more supportive nylon/Velcro brace in order to help protect the area and limit movement. Wearing a support or brace also helps to remind you to take it easy and not overdo it while at work or in the gym. However, complete immobility of an inflamed area is not recommended either because tendons, muscles and related joints need some movement to get consistent blood circulation in order to heal properly. In addition to wearing a support, examine the ergonomics of your work area and make sure it suits your size and body type. If need be, adjust your chair, keyboard and desktop to alleviate excessive stress on your joints and tendons.
A: Lightly stretch the inflamed tendon. Wear a supportive brace.

Article: If you install multiple homes, give them the recommended space. Without this space, you won't have enough nesting room for each bird, as bluebirds are territorial. If you decide to install bluebird houses in pairs next to each other, keep them 5 to 25 feet (1.5 to 7.6m) apart. Find a post to mount your bluebird house. Always make sure the entrance faces the nearest shrub or large tree. Try and install it in a location that is open or lightly wooded. For example, pastures with scattered trees or wooded patches are best. Other locations suitable for bluebird houses are cemeteries, golf courses, new sub-divisions, and farmsteads. Outside of this, try to clean each bluebird house when the young have left. This will prepare the house for more young birds, as it is likely that adults will return to the box for additional broods. Young birds typically leave about 11 days after their eggs hatch.
Question: What is a summary of what this article is about?
Keep each bluebird house at least 125 to 150 yards (114 to 137m) from each other. Mount your bluebird house 4 to 6 feet (1.2 to 1.8m) high. Clean and repair bluebird houses every February.

Problem: Article: This will keep your meat warm as you're working through multiple batches of browning. It also allows you to quickly crisp the prosciutto later on. If the butcher hasn't already cut them thin for you, use a meat pounder or rolling pin to flatten the meat. It needs to be thin in order to cook quickly and crisply. To prevent messes and splatter, cover your meat in plastic wrap before flattening it. Once it's completely melted and starting to froth, move on. You do not want to cook six pieces of chicken in the same pan, so save the rest for your second batch. It shoudln't take long, especially since your meat is so thin. Flip the cutlets once so that both sides are equally cooked. This will keep the meat hot as you finish the second batch. Remember, it only needs about 2 minutes on each side to get browned. When the chicken is all done, leave the stove on -- you'll need it for the sauce. Remove the other half of chicken from the oven and place 1-3 sage leaves over the meat. Cover with prosciutto as well. While waiting for the oven to heat you can get started on your pan sauce. Once the cold wine hits the pan it will loosen any burned or browned bits. Stir them into the sauce and let everything simmer. The oven should still be heating up. Keep your eye on it -- broiling shouldn't take too long. Don't worry yet if the oven isn't quite up to temperature. The point here is to brown the prosciutto, not cook the chicken or veal, so it doesn't have to be broil temperature just yet. Once the butter is melted, simply let the sauce keep cooking until it is ready to serve. You should have about one-third of the liquid you started with when you added the wine. This is mostly up to you. Note that broiling is very, very quick, so keep your eyes peeled. Meanwhile, the sauce should still be simmering, the liquid slowly reducing. If it is almost dry, add a little more wine to the pan. Once the broiler is off, pour some sauce over the meat and serve hot. You can garnish with fresh parsley or Parmesan, if desired. Lemon wedges are also common.
Summary:
Preheat your oven to 250F/120C. Flatten your chicken or veal cutlets to roughly 1/4" (.6cm) thickness. Heat half the butter in a sauce-pan on medium heat. Cook about half the meat for two minutes on each side, until browned. Transfer the cooked chicken to a baking sheet and place in the hot oven. Add more butter and cook the remaining meat. Place the cooked meat on a baking sheet and top each piece with prosciutto and fresh sage. Turn the oven up to broil. Add one cup (240ml) of white wine to the pan you cooked the meat with and scrape up any bits on the bottom. Pour any juice from the backing sheet into the sauce, then put the chicken in the oven. Lower the heat of the sauce to a simmer and add 1 tablespoon butter. Broil your saltimbocca for 1-3 minutes, until prosciutto is crispy. Remove the meat and garnish with sauce, serving immediately.