Article: Place the olives in a container like a mason jar with a lid. Leave at least 1 inch (2.5cm) of space between the olives and the lid. The container must be airtight for the curing process to work correctly. Purchase and use pickling, canning, or another coarse variety of salt. Boil enough solution so that you can fill the entire mason jar to the top. Fill a pot with the water and salt and bring the solution to a boil. Let the solution boil for 1-2 minutes, then remove it from the heat. This solution will act as the brine for your olives and help remove the bitter taste. The component that makes olives bitter is called oleuropein. The salt and water brine will help remove the chemical, thus making the olives less bitter and more edible. Pour the solution into the container while the brine is still hot, making sure that all of the olives are submerged in the brine. The hot brine will help create an airtight seal and will prevent microbial growth in your olive container. If you don't have enough brine to cover all of the olives, make more. You don't have to fill the jar all the way to the top, just high enough to cover the olives. You can store the olives in a dark and shady place like a garage or cellar. This process will remove a lot of the bitterness from the olives. Make sure the lid is on tight and that the container is airtight. After the olives have been sitting in the brine for a week, taste it for bitterness. If you prefer your olives to be bitter, you may be done here. If you'd rather your olives taste less bitter, add more brine to them, and then reseal them and wait for another week to reduce the bitter taste. Repeat the brining process until the olives are as bitter as you want them to be. This process may take 3 to 5 weeks. or store them in the refrigerator for 3 to 4 months. You can now eat the olives, add them as a component to a dish, or store them and eat them over time. Keep the olives in the brine solution to help preserve them.
Question: What is a summary of what this article is about?
Place the olives in an airtight container. Boil 1 cup (240ml) of water per 1.5 tablespoons (22ml) of salt. Fill the container to the top with the brine. Seal the container and place it in a dark place for one week. Wait a week and taste an olive. Eat the olives
Article: Adjust your oven rack before you turn the oven on. Let the oven preheat while you cut the squash. If you'd like the squash to have a more caramelized, roasted flavor, preheat the oven to 425F (218C). Since it will cook faster, reduce the cooking time by 5 to 10 minutes. Put the pan in the oven and cook the squash halves until they're tender. To test if they're done, insert a butter knife into the flesh. If you're able to insert it and remove it easily, the squash is done. If the butter knife is difficult to pull out, bake the squash for another 5 minutes and check it again. It might take up to 10 to 15 minutes extra for large squash halves to cook. Once the spaghetti squash is completely tender, wear oven mitts and take the pan out of the oven. Don't try to immediately shred the squash since it will be difficult to handle right away. Transfer the strands of spaghetti squash to a serving bowl and spoon your favorite sauce or curry over them. If you prefer, sprinkle grated cheese, fresh herbs, and a drizzle of olive oil over the strands instead. Try spaghetti squash with a homemade spaghetti sauce, creamy alfredo sauce, or peanut sauce. Put the cooked spaghetti squash into an airtight container and refrigerate it for up to 1 week. For longer storage, freeze the squash for up to 3 months.
Question: What is a summary of what this article is about?
Move a rack to the middle of your oven and preheat the oven to 400F (204C). Bake the spaghetti squash for 30 minutes or until the halves are soft. Remove the spaghetti squash and let it cool for 5 to 10 minutes. Toss the strands with sauce or season them with herbs before serving them.
Article: Insert the lubricated end of the tube into the clearest nostril, aiming the end of the tube straight back as you feed it in. The patient must continue looking straight at you. Direct the tube down and toward the ear on that side of the head. Do not allow the tube to feed upward and into the brain. Stop if you feel resistance. Pull the tube out and try the other nostril. Never force the tube inward. If you have coated the patient's throat with anesthetic throat spray, ask the patient to open his or her mouth and watch for the other end of the tube. For patients who were not treated with throat spray, opening the mouth might be too painful. Instead, you should simply ask the patient to indicate when he or she feels the tube at the back of the throat. As soon as the tube hits the top of the throat, guide the patient's head so that the chin touches the chest. This can help encourage the tube into the esophagus, rather than into the trachea. Give the patient a glass of water with a straw. Ask him or her to take small sips and swallows as you continue guiding the tube downward. If the patient is unable to drink water for any reason, you should still encourage him or her to dry swallow as you feed the tube into the throat. For infants, give the patient a pacifier to encourage him or her to suck and swallow during the process. Continue feeding the tube into the patient's throat until the marked measurement reaches the patient's nostril. If you meet resistance further into the throat, slowly rotate the tube as you advance it. This should help. If the tube still gives considerable resistance, pull it out and try again. Never force it in. Stop immediately and remove the tube if you notice a change in the patient's respiratory status. This can include choking, coughing, or difficulty breathing. A change in respiratory status suggests that the tube has been inserted into the trachea by mistake. You should also remove the tube if it comes out of the patient's mouth.
Question: What is a summary of what this article is about?
Insert the tube into the chosen nostril. Check the back of the throat. Instruct the patient to swallow. Stop once you reach the measured mark.