Write an article based on this "Make puff pastry shells. Use puff pastry to make baked brie. Make some filled pastry puffs. Make a ham and cheese pastry. Make some herb and cheese twists."
article: Roll out your puff pastry into a thin sheet, then cut it into circles using a circle-shaped cookie cutter or drinking glass. Lightly indent the center of each circle with a smaller cookie cutter or a cap (such as from a spice jar). Lightly poke the inner circle a few times with a fork. Transfer the circles to a baking sheet and bake at 400F (205C) for 15 to 20 minutes. Take the pastry out of the oven and either pat the inner circle down with the bottom of a spice jar or wooden spoon, or lift the inner circle out completely. You can now fill the cups with cream, fruit, or any cooked filling. Roll out your puff pastry until it is slightly bigger than your wheel of brie cheese. Set the cheese in the middle of dough and pour some honey over it. You can also add nuts and dried fruit. Bring the corners of the dough towards the middle of the cheese, creating a packet. Bake the brie on a baking sheet at 350F (175C) for 25 to 30 minutes. You can serve the baked brie with apple slices and crackers. Roll out the puff pastry dough into two thin 10 by 14 inch (25.4 by 35.65 centimeter) rectangles. Cut each sheet into 24 smaller rectangles. Press the rectangles into the wells of a mini muffin tin. Bake at 375F (190C) for 10 minutes. Take the pastries out of the oven and pat the center of each with the end of a wooden spoon or spice bottle. Fill the pastries with whatever you want, then put them back into the oven for 3 to 5 minutes. Here are some ideas for what you can fill the pastries with: Ham and cheese Sauteed mushrooms and onion Brie, pistachios, and peach preserves Roll the pastry into two 10 inch by 12 inch (25.40 by 30.48 centimeters) squares. Place one of the squares on a baking sheet and brush it with mustard; leave a 1" boarding. Cover the sheet with a layer of ham slices, then cover the ham with Swiss cheese slices. Spread egg wash around the border and cover it with the second pastry sheet. Press the edges together, then brush the top pastry with egg wash. Bake at 450F (233C) for 20 to 25 minutes. Allow the puff pastry to cool, then cut it into squares and serve. To make the egg wash, whisk together 1 egg and 1 tablespoon of water in a bowl. Roll some puff pastry dough into a 10 by 14 inch (25.4 by 35.65 centimeter) rectangle. Brush one half of the pastry with egg wash. Mix 1/3 cup (35 grams) grated Parmesan cheese and 1 teaspoon dried Italian seasoning in a bowl, then spread over the other half of the puff pastry. Fold the pastry in half, so that the egg side touches the cheesy side. Cut the pastry into 24 strips. Twist each strip into a spiral, then brush each strip with some egg wash. Bake at 400F (205C) for 10 minutes. Let cool before serving. To make the egg wash, beat an egg and a tablespoon of water together in a small bowl.

Write an article based on this "Determine an end point. Trim your leg hairs. Take a shower."
article: Consider how much of your legs you wish to shave. Although this may not be true for everyone, men's legs tend to be just as hairy (if not hairier) the farther up they go, which makes knowing when to stop difficult. Think about the reason why you're shaving your legs: is it for aesthetics or a practical purpose? Then take a look at yourself naked in the mirror and decide where would be a suitable place to stop. Consider how much of your legs and above will be visible to other people. Are you going to be wearing shorts in the near future? Do you change clothes in locker rooms frequently? Is someone special going to be seeing you naked? If you're shaving for aesthetic reasons (dancing, bodybuilding, modeling, or plain old preference), you will most likely want a very smooth shave along your entire legs and possibly your genitals and rear as well. If it's for a practical purpose, like swimming, running, or preparing for medical treatment, you don't have to worry so much about how you look. However, depending on how long you plan to keep your legs shaved, you still may want to consider their appearance if this is going to be a long-term practice. If this is your first attempt at shaving your legs, use scissors or an electric groomer to shorten your hairs before using a razor, which would clog up pretty quickly if you were to shave your legs immediately. For a quick and easy job, use an electric groomer if you have one. If possible, go outside in your shortest pair of shorts, since this will be messy. Otherwise, spread one or more large towels on the floor and stand on those for an easy clean-up afterward. If you live in the middle of nowhere with no neighbors for miles, feel free to take care of your private areas in the great outdoors, too. If not, retreat inside once your legs are done and then finish up with a towel spread on the floor to catch the falling hairs. If you're only shaving your legs for athletics, this step alone may suffice for your purposes. Depending on how thorough you wish to be, this may also be all you need to do as far your private areas go. Remove the groomer's skin guard for the closest shave possible. Rinse off any trimmed hair that may still be clinging to your legs. Hydrate the remaining leg hair to weaken it for an easier shave. Remove any dirt or grime that may clog your razor or possibly infect any shaving nicks. Exfoliate your legs by rubbing a loofa over your skin in soft circles. Pay special attention to your thighs and any other sensitive area. If a shower is unavailable, wash, exfoliate, and rinse your skin with a bowl of water. Then wrap your legs with warm, wet towels and let them hydrate your skin for a couple of minutes.

Write an article based on this "Make the broth mixture. Melt 2 tbsp. of butter in a large saucepan over medium heat. Add 1/4 cup chopped shallots to the pan. Add 1/2 cup uncooked Arborio rice and 1/8 tsp. crushed saffron threads to the pan. Add 1 tbsp. of fresh lemon juice to the pan. Stir in 1/2 cup of the broth mixture. Add the rest of the broth mixture. Stir in 1/2 cup of halved grape tomatoes. Stir in the seafood. Remove the seafood from the heat. Serve."
article:
Bring 2 cups of chicken broth and one 8 oz. bottle of clam juice to a simmer. Do not boil it -- just keep it warm over low heat. Cook them for 2 minutes or until they're tender, stirring frequently as you do so. Stir constantly as you cook the ingredients for 30 seconds. Cook it and stir for 15 seconds. Cook it for 2 minutes or until the liquid is almost absorbed. Continue to stir. Keep adding it 1/2 cup at a time, until each portion is absorbed in the rice. This should take about 18-20 minutes. Cook them for one minute. Stir in 3 oz. of medium shrimp and 4 oz. of bay scallops. The shrimp should be peeled and deveined before you stir them in. Cook the seafood risotto for 4 minutes or until the shrimp and scallops are done. Continue to stir while the ingredients mix together. Stir in 2 tbsp. of whipped cream. Sprinkle this tasty seafood risotto with 3 tbsp. chopped parsley and enjoy it as a main course.