Problem: Article: Before creating glow-in-the-dark slime, collect the following ingredients and tools: Disposable Cups Sealable Sandwich Bags teaspoon Polyvinyl Alcohol Cup Water teaspoon Green Glow Paint teaspoon Borax Powder Cup Warm Water To create glow-in-the-dark slime, you must first create a PVA solution. Measure teaspoon polyvinyl alcohol. Pour it into a disposable cup. Measure cup water. Pour the water into the disposable cup. Stir the mixture until the ingredients are combined. The addition of green glow paint causes the slime to illuminate in the dark. Unseal a sandwich bag. Measure 2 teaspoons PVA solution and pour it into the bag. Measure teaspoon green glow paint. Add the paint to the PVA solution in the bag. Seal the bag well. Squish the contents with your fingers to combine the PVA solution with the paint. In a separate bag, produce a borax solution. Unseal a new bag. Measure 3/4 teaspoon borax powder and pour it into the bag. Measure cup warm water. Pour the water into the bag with the borax. Seal the bag. Squish the contents with your fingers. Continue to mix the ingredients in this manner until the powder is dissolved. The glow-in-the-dark slime is a mixture of the PVA-paint solution and the borax solution. Retrieve and new sandwich bag and unseal it. Pour 2 tablespoons PVA-paint solution into the bag. Pour 2 teaspoons borax solution into the bag. Seal the sandwich bag. Combine the solutions by kneading the contents of the bag. Allow the slime to charge for a few hours. Set the bag in a windowsill or near a light. Take the slime into a dark room or bring it outside at night to watch it glow.
Summary: Gather the ingredients and tools. Make a PVA solution. Combine the PVA solution with glow paint. Create a borax solution. Combine the two solutions. Charge the slime and watch it glow.

Problem: Article: In order to figure out what you need to get from the store, you need to make a list of what you already have. Knowing what you already have will also help guide your meal planning for the month. For example, if you have a lot of pasta in your pantry, you should utilize this ingredient in a number of recipes for the month. Be sure to take stock of everything you have in the pantry, refrigerator, and freezer, including any separate freezer chests if you have them. Unless you are able to take inventory, prepare to go shopping, and actually go shopping all in one day (unlikely!), you will need to update your inventory list as you use items. This will ensure that your shopping list is the most current version and will also help track frequently used items and items that tend to go unused. Keep this list somewhere visible, like taped onto the fridge. Try painting a cabinet front with chalkboard paint as a modern alternative to a paper list. Leading up to your first once-a-month shopping trip, or even as you continue to hone your savings skills, keeping receipts is a great tool for gauging your progress. Ideally you should have all of your shopping receipts from a typical month. Go through them all and highlight the essentials (the stuff you ended up using or eating completely). Underline items that you didn't get through that month so you can track items you tend to buy impulsively and then not use. Check the back of the receipts for special coupons or promotions you can use. Be aware that this step can take a little time for beginners, but once you plan your first month of meals you can use it as a general outline for the following months. Some meal planning tips: Look at your calendar and plan around any commitments and activities. For example, if you know you're going out to dinner for a friend's birthday this month, that's one less dinner you have to plan for. Plan theme nights. For example you can have an Italian themed meal (think pizza) every Friday or Taco Tuesday. If you block in themed meals it's easier to do the menu planning. Once you feel comfortable meal planning you can add more variety to your menus. As you look at cookbooks or find recipes online, be realistic about the amount of time you have available to make each meal. Think about cooking a complicated dish paired with an easier one. For example make a meat loaf, then toss in some baked potatoes to bake along with the meat loaf. Serve a green salad on the side. Not only will this make cooking easier, but it will save energy as you are using the oven to bake the meat loaf; and potatoes at the same time. Try to utilize canned or bulk ingredients a lot as these items are often cost-effective and non-perishable. Take perishables like fresh fruits and vegetables into account. Try to choose recipes that can be used for several different dishes, such as preparing a large batch of chili that can also be used as taco meat, pasta sauce, etc. Look at the grocery store ads for stores you frequent, either looking online or going to the store for a savings book. See what items are going to be on sale during the time you are going to shop, and update your meal plans if necessary. You can organize coupons you don't use for a given month in a booklet to use another month; just be sure to check expiration dates before planning on using them. Look at what needs to be replaced from your inventory list and what needs to be purchased to make your meal plans. Write everything down in a list, organizing the list into a way that makes the most sense to you. For example, some people like to organize their list into the different stores they are going to while others group them by type of item (e.g., dairy, canned, etc.).. During the days before your monthly shopping trip, start matching the store sales, discounts, and coupons to each applicable item on your list. This will help you get an idea of how much you are going to spend and also help the transaction process to be more seamless. If you find a great deal at a rival store, call your grocer to see if they price match local ads; some stores allow this, and others only offer it on some days or on certain items.
Summary: Take inventory of what you have. Update this list continually. Save all of your receipts. Plan out your meals for the month. Accumulate coupons and local store ads. Make a shopping list. Match sales and discounts to your shopping list.

Problem: Article: Fill the espresso machine's metal or ceramic pitcher with enough sake to serve. Note that you should prepare about 3 oz (90 ml) per intended serving. Fill the upper reservoir with water and set the temperature of the espresso machine to low. Allow the water to heat up for about 30 to 60 minutes, or until the temperature reaches 105 degrees Fahrenheit (40.5 degrees Celsius). Open the lid of the upper reservoir and submerge the pitcher of sake in the water. Turn off the heat and allow the sake to sit in the warm water for 30 minutes. Position the pitcher carefully so that none of the water gets inside the mouth and into the sake. Remove the pitcher of sake. Place the steam wand of the espresso machine into the pitcher and turn on the steam to the wand. Let the sake continue heating up until it reaches a temperature of 105 degrees Fahrenheit (40.5 degrees Celsius). The steam wand should sit at a 45 degree angle to the surface of the sake. Do not allow it to dip into the sake; it must rest above the liquid in order to provide steam. The tip of the wand should also be just a bit off-center. If you want to check the temperature of sake without the use of a thermometer, you can gauge it by looking. If small bubbles begin to rise, the sake is considered to be warm. If bubbles quickly and immediately rise to the surface, then the sake is hot. Remove the steam wand from the sake and serve immediately. You should be able to handle the pitcher without the use of an oven mitt. If you want to serve the sake in a more traditional way, pour it out of the pitcher and into a tokkuri before serving it to guests.
Summary:
Pour the sake into the pitcher. Set the temperature to low and let the machine heat up. Submerge the sake in the water. Steam the sake. Remove and serve.