INPUT ARTICLE: Article: Once your pastry bag is ready, you can pipe the icing on as an accent for the cookies. You can use it simply to outline the shape of the cookie, or to add fine details, such as a face for a gingerbread man cookie. You can also use the icing to pipe patterns on the cookies, such as an all-over polka dot or stripe design. Royal icing works extremely well as a glue to hold decorative candies and other embellishments on the cookies. Just add a dot of the frosting onto the cookie where you want to place the decoration and press the candy into place. When the icing dries, it won't move. You can use candies specifically meant for cookies decorating, such as sugar pearls or dragees, or you can use regular candies, such as M&M's. Allow the icing to dry completely before you place the decorated cookies in storage containers. If you want an easy way to decorate the cookies, use a knife to spread the icing over the entire cookie. While the icing is still wet, sprinkle colored sugar over it for a colorful, sparkling look. You can use a single colored sugar for the entire cookie, or use a piece of paper towel or a paper plate to block off sections of the cookie as you sprinkle to use multiple colors for a striped effect.

SUMMARY: Pipe some lines on cookies with icing. Use icing to serve as glue for candies. Spread icing across the entire surface.

INPUT ARTICLE: Article: Sometimes, usually due to using the wrong size of staples, the top of the stapler and the stapler tray might get stuck together. To unstick them, create a fulcrum out of a long, thin object, like a big paperclip (a heavy-duty one will work much better than a small, plastic one) or even a letter opener. Insert the object where the top and tray meet, and gently push the fulcrum down to pop the pieces apart. Be careful while you do this. If you use too much force, the thin object could slip and scratch you. Anytime you have a jam, especially if you've recently reloaded your stapler, take a moment to check with the manufacturer's specifications regarding staple size. Surprisingly, there are a lot of different sizes out there! Check the box of staples again the specifications to make sure they match. Thankfully, most stapler manuals can be found online, so don't worry if you've misplaced yours. Just search online for the brand and model of your stapler. Generally, most staples can fasten together 20 sheets of paper, but your brand might be able to handle more (or perhaps less) than that. Your model's instructions should specify what that maximum number is. If you need to staple together more than that maximum-sheet limit, you'll probably need to look for an industrial stapler. Lots of libraries have these available for their patrons to use. If the trays aren't lining up properly, or if they're blocked by excessive dust or scraps of paper, that could cause recurring problems. You could use a can of compressed air to clean away dust, or use a screwdriver to tighten the metal parts so they fit together correctly once again. If your stapler feels loose or jiggles easily when you shake it, chances are something needs to be tightened. If you need to or want to, try taking it apart to really see how everything is working together. If you've checked the different things that can cause a stapler to jam and your stapler still isn't working correctly, it may be time to invest in a new one. Thankfully, staplers don't have to be expensive, and if you work in an office, chances are your human resources department will pay for a new one for you. Remember, when you get your new stapler, put the instruction booklet somewhere safe so you can refer to it in the future.

SUMMARY: Use a thin object to separate the top from the bottom if they're stuck. Check that you're loading the stapler with the right size of staples. Avoid stapling together more than the maximum-sheet capacity. Check for blockages between the stapler tray and the top spring section. Replace your stapler if you can't get it unjammed.

INPUT ARTICLE: Article: Stir frequently until the garlic is golden brown. Allow space between the steaks; they should not overlap.

SUMMARY: Preheat your oven to 350F (176C) and grease a 9x13 baking dish with olive oil. Saute the garlic and the scallions in the butter in a medium sized skillet. Add the lemon juice and wine. Stir in the creme fraiche a little at a time, stirring well after each addition. Bring all of the ingredients to a boil, stirring continuously. Put the swordfish steaks into a greased baking dish. Pour the wine and cream sauce over the swordfish steaks. Bake, uncovered for 20 minutes. Remove from the oven and allow the swordfish to stand for 5 minutes. Transfer to serving dishes and garnish with fresh dill or parsley.

INPUT ARTICLE: Article: The temperature of the wine influences how the wine tastes. People tend to drink red wines too warm and white wines too cold. If the white wine is too cold, you will not taste much flavor. If the red wine is too warm, the taste of alcohol will be stronger than usual. Store white wines between 40F and 55F. If you store them in a temperature controlled wine cellar, place them in the refrigerator for one hour before you plan to drink them. Store red wines between 55F and 70F. If you store them in a temperature controlled cellar, remove them from the storage 30 minutes before you plan to drink them. If you do not have temperature controlled cellar, store your reds at room temperature and your whites in the refrigerator. Put the reds in the refrigerator 30 minutes before you plan to drink them, and take your whites out of the refrigerator 30 minutes before you plan to drink them. Dessert wine can be served alone or with a dessert. It's a good idea to try it alone first and see how you like it, then to pair it with a dessert another time. There is no wrong way to drink dessert wine. Brandy, port, and grappa are usually served after you eat your dessert. You can also serve the dessert wine after your main meal and before you eat your dessert. Dessert wines should be served in a 3 oz. glass. Sip your wine in a relaxed fashion. It is meant to be savored and enjoyed. The small glass directs the wine to the back of your mouth so that you are not overcome by the sweetness of the wine. Dessert wines typically have a higher alcohol content than other wines. The small glass is helpful for this as well.

SUMMARY:
Pay attention to the temperature. Choose how you'd like to serve the wine. Serve in a small glass.