INPUT ARTICLE: Article: A fun alteration to conventional beads are wishbone shaped charms. This can add to the wish theme of the bracelet. To make wishbone charms, you'll need the following materials. You should be able to purchase them at a local craft or hardware store. 20 g wire Round nose pliers Chain nose pliers Oval Wubbers pliers Jeweler's hammer and block Use a ruler to measure your wire. You'll need about 30 millimeters, or 3 centimeters of wire for each charm. You should be able to cut the charm with a thick pair of scissors. From here, use your round nose pliers. Make a loop with the wires by twisting one end over the other, and then pulling downward. The loop itself should be small, with two long strands of wire hanging off either end. Remember, you're trying to create something like a wishbone, so keep this image in mind to gauge loop size. To make the loop look more like a wishbone, take your chain nose pliers. Twist the loop about 1/4 of the way around. The loop will now be sideways, with the strands hanging off on either side. You want to curve either side of the loop now. This will make it look more like a wishbone. Take your oval pliers and use them to gently curve either side of the loop inward. It can help to look at a picture of a wishbone online to figure out how much of a curve you want. The sides should be bent in slightly, but not curved to the point they're almost touching. You can braid your wishbone charm into your bracelet as you would braid in the regular beads. Slip the loop through the twine, push it to the edge of the braid, and then braid the wishbone charm into the center of twine.

SUMMARY: Gather your materials. Cut a piece of wire for the charm. Use your pliers to make and then twist a loop in the wire. Use the oval pliers to curve the sides. Braid into your wish bracelet.

INPUT ARTICLE: Article: Label and date the jar. Use within a few weeks.

SUMMARY: Use a vacuum sealing device such as Food Saver or another brand. Place the amount of ginger into a canning jar. Add the lid. Vacuum seal with the jar attachment. Store in the refrigerator.

INPUT ARTICLE: Article: Add 1 teaspoon of sesame oil to a small saucepan and turn it on to medium heat. Add 1/3 cup (61 g) of rinsed white quinoa and cook it for 2 to 3 minutes. Stir the quinoa frequently as it toasts so you don't end up with burned quinoa. Ensure that you rinse the quinoa thoroughly. This will remove the bitter part of the quinoa. Pour in almost 2/3 cup (150 ml) of water to the saucepan with the toasted quinoa. Bring it to a boil over medium-high heat. Reduce the heat to low and cover the pot. Let the quinoa cook for 18 to 20 minutes. The quinoa should absorb most of the water once it's cooked. Once it's cooked you can fluff it with a fork and set it aside. Pour 1 inch of water into a medium saucepan and turn the heat on to medium-high. Place a steamer basket in the pan and add 1 cup (118 g) of frozen edamame and 1 large head ( about 500 g) of chopped broccoli when the water starts to simmer. Cover the pan and steam the vegetables for 2 minutes. Remove the steamed vegetables and set them in the refrigerator to chill while you prepare the rest of the salad. Place all of the dressing ingredients in a small mixing bowl. Use a whisk or a fork to combine the dressing. You'll need 1 tablespoon (16 g) of almond, peanut or cashew butter, 2 tablespoons (30 g) of chili garlic sauce, 3 tablespoons (45 ml) of maple syrup, 3 tablespoons (45 ml) of tamari or soy sauce, 3 tablespoons (45 ml) of lime juice, and 2 1/2 tablespoons (38 ml) of sesame oil. Taste the dressing and adjust the flavors according to your taste. For example, if you like the dressing sweeter, add more maple syrup. For a spicier dressing, add more chili garlic sauce. Place the cooked quinoa in a large serving bowl. Add the steamed and cooled broccoli and edamame. Stir in 1/2 of a thinly sliced red bell pepper and 1 1/2 cups (110 g) of shredded cabbage . Pour the dressing over and stir the salad. If you like, you can add 1 cup (70 g) of shredded kale or chopped cilantro for an extra fresh flavor. Taste the salad and adjust the seasonings to your preference. You can garnish the Asian quinoa salad with 1 tablespoon (8 g) of crushed peanuts and 1 teaspoon of fresh minced ginger. Serve the salad immediately. You can store the salad in the refrigerator for up to 2 or 3 days.

SUMMARY:
Toast the quinoa. Cook the quinoa. Steam the edamame and broccoli. Make the Asian dressing. Combine the salad ingredients. Season and serve the Asian quinoa salad.