Problem: Write an article based on this summary: Select a drill bit slightly narrower than your ring finger. Secure the blank in a vice or C-clamp. Drill halfway through the blank. Turn the blank over and finish drilling the hole. Sand the inside of the finger hole.

Answer: You'll get the best results using a wood bore or spade bit with a flared tip. Compare the width of the bit with the diameter of your ring finger for reference. It should be just slightly narrower than your finger. The pointed tip of the drill bit will mark the placement of the finger hole, while the angled corners bore out the outer edges of the ring. To be certain that the ring will come out the right size, take one of your own rings and slide the bit inside. It should be able to fit without touching. Situate the wood widthwise so that the dot you made to mark the finger hole is facing upwards, then twist the hand crank or dial clockwise to tighten the clamps. This will help hold the blank in place so you can concentrate on drilling. If you don't have access to a vice or C-clamp, try using a pair of pliers to grip the outermost edge of the wood. Under no circumstances should you attempt to hold the blank by hand. Position the tip of the bit over the dot in the center of the wood and turn on the drill. Apply a modest amount of pressureyou don't want to drill all the way through just yet. Stop drilling when you've opened up a small hole with a shallow circle carved around it. Drilling straight through a piece of wood with a spade bit can result in splintering. Remove the blank from the vice or clamp, flip it over, and resecure it. Double check that the drill bit tip is aligned with the hole. Then, repeat the drilling process from the opposite side, guiding the drill steadily until it bores the rest of the way through. By drilling halfway through the blank at a time, you can minimize the risk of chipping or breaking your materials. Switch on your Dremel tool and insert the rotary head into the hole to buff the surface that will rest against your finger. You can also touch it up with a folded square of sandpaper. The inner face should be totally smooth, with no visible points or edges that could scratch you. If you take the manual approach, start with a medium-grit sandpaper (around 80 grit) and follow it up with a few passes with a high-grit one (100-120 grit) to get the most seamless texture. Hold off on testing the ring's fit until you've sanded it thoroughly. Being impatient to try it on is a good way to get splinters!

Problem: Write an article based on this summary: Chop the tomatoes. Dice the scotch bonnet peppers. Boil the chopped tomatoes and peppers. Wash and blanch fresh spinach. Chop up the onion.

Answer: Do this while the meat boils on the stove. Each of the 5 tomatoes can be chopped somewhat coarsely into 14in (0.64cm) cubes. If you're using the same knife and cutting board that you already used to cut the raw meats, be sure to wash them thoroughly before cutting the vegetables. Once the tomatoes have been chopped, move on to the scotch bonnet peppers or habanero peppers (depending on your preference). The peppers should be diced into 18in (0.32cm) pieces. When chopping the scotch bonnet peppersand especially if you've substituted habanerosavoid touching your eyes for at least 30 minutes. Pour about 1 cup (240mL) of water into a separate saucepan. Bring the water to a boil, and add the chopped tomatoes and scotch bonnet peppers. Boil the vegetables until the water dries from the pan. Stir the tomatoes and peppers regularly so that they don't stick to the bottom of the pan as the water starts to dry. Once they're cooked, remove the pot from the heat and leave the tomatoes and peppers in the pot. Rinse the spinach under your kitchen tap. Blanch the leaves by briefly submerging them in a (third) saucepan of boiling water. Then submerge the leaves in a bowl full of ice water. If you're using pre-packaged, frozen spinach, you can skip this step. While the meat cools, pull out the 1 medium onion. Peel the skin and any dried, brown layers off of the onion. Then, chop the onion into small pieces. Since onion shrinks when it cooks, don't worry about chopping it too finely at this point. You can chop it using the same knife as you used for the tomatoes and hot peppers.

Problem: Write an article based on this summary: Look for leaves that are still fresh. Consider thickness. Include stems, if you'd like. Obtain wax paper and an iron. Gather anything else you might need.

Answer:
If collecting autumn or fallen leaves, stay away from those that are crumbly and papery, as these will break apart extremely easy and be destroyed by the heat. Fresh leaves that are still soft and moist will last indefinitely. Thick leaves, like large succulents, have to be ironed around the leaf design to create a seal around them, not directly on them. Smaller thick leaves (like croton or magnolias) should only be lightly ironed, or not at all, to prevent crushing and breaking. Also consider ironing only the edges or tips of the leaves. Experiment with the techniques that follow, depending on which leaves you pick. Whole stems and branches can be preserved this way simply by ironing the leaves and not the stem. If the stem is herbaceous and soft just iron it like a regular leaf. These are very inexpensive and easy to find. You might want markers, frames, labels, paper for labeling and crafting, and any other craft items for displaying or crafting with the finished project.