Write an article based on this "Purchase the right type of paint for your surface. Purchase the right type of primer and topcoat, if needed. Coat the surface with 1 to 2 coats of primer. Allow the primer to dry and cure. Apply your first coat of paint. Let the paint dry, then add a second layer, if needed. Allow the paint to cure completely."
article: A basic spray paint or latex-acrylic paint will do just fine on a decorative piece or a door. Polyurethane or epoxy paint are better suited to surfaces that will see a lot of heavy use, such as boats, bathtubs, and sinks. Polyurethane paint is ready to use. Epoxy paint must be mixed with a catalyst, just like epoxy resin. The catalyst is usually sold with the epoxy paint. Most polyurethane and epoxy paints do not require primers, but most spray paints and latex-acrylic paints do. If your paint requires a primer, make sure that you buy the same kind of primer and topcoat (i.e. spray paint primer for spray paint, oil-based primer and topcoat for oil-based paint, etc.). Check the label on the bucket or can of paint to find out if you need a primer and topcoat. Set the topcoat aside for later. If you are using the brush-on kind, simply apply it with a foam roller or a paintbrush. If you are using the spray-on kind, apply a light, even coat. Allow the primer to dry to the touch before applying a second coat. If your primer is not coming out evenly, apply it in short bursts rather than a single, sweeping, side-to-side motion. How long this takes depends on the product that you used. Some primers cure within a few hours while others take much longer. Just because the primer feels dry, that does not mean that it is cured and ready to be painted. Make sure to check the label. If you apply the paint before the primer finishes curing, the final surface may be tacky. If you are working with epoxy paint, you will need to mix the 2 parts together (epoxy and catalyst) first; other types of paint do not require any preparation. Apply the paint systematically, working from the right to the left (or left-to-right if you are left-handed), top-to-bottom. For more specific instructions: Brush-on paint: pour the paint onto a tray, then apply it with a foam roller first. Smooth it out with a fine-bristled paintbrush. Spray paint: apply the paint in short bursts, rather than one continuous, side-to-side motion. How much you use of each part for epoxy paint will vary from brand to brand. In most cases, it will be a 1-to-1 ratio, but read the label to be certain. How long the paint takes to dry depends on the type of paint that you are using. Spray paint and latex-acrylic paint have the fastest drying times, while polyurethane and epoxy paint have the slowest. Most types of epoxy and polyurethane paint will not require a second coating, but spray paint and latex-acrylic often do. Apply the paint using the same method as before. Once again, just because something feels dry to the touch does not mean that it is ready to use. Read the label on your paint can. Most paints will be dry to the touch within an hour or less, but it may take several hours or even a few days before you can use the item.

Write an article based on this "Slice the acorn squash. Cut the squash into wedges. Cut the squash into cubes. Cut the squash into rings."
article: Place one half of your acorn squash seed-side down on the cutting board. Cut the squash into 1/2 to 3/4 inch slices by carefully cutting across the ridges. You don't need to peel acorn squash before cutting or preparing it. Slicing the acorn squash thinly ensures that it will cook faster than if you simply roast half of the squash or bake large wedges of squash. To make large wedges, lay one half of your squash seed-side down on the cutting board. Carefully cut lengthwise along each ridge of the acorn squash to make wedges. Cutting the squash into wedges keeps more of its rustic shape and gives you larger pieces to serve. If you'd like to peel your acorn squash, cut them into wedges first. This will make it easier to hold the squash while peeling. If you need cubed or chunked acorn squash for a recipe, start by cutting the squash into wedges. Once you've sliced the wedges, you can peel each individual wedge. Lay the wedge so that one side lays flat on a cutting board. Take a knife and cut each wedge into cubes or chunks. You can cut the cubes or chunks to any size you would like. Keep in mind that if you're roasting the squash with other root vegetables, you should keep them all the same size. When cutting your acorn squash in half, ensure that you cut it crosswise. Once you've scooped out the seeds from both halves, take a sharp knife and cut the squash in half crosswise again. This will make one ring. Continue cutting rings until you reach the end on each half of the squash. You can cut the rings as thick as you like. Many recipes call for the rings to be sliced between 1/2 and inch and 1 inch.

Write an article based on this "Preheat before adding the chicken. Monitor the internal temperature until it reaches 160 F (71 C). Remove the skin and serve the chicken immediately."
article:
No matter what cooking method you choose, always preheat before adding the chicken. To keep the breasts juicy, they need to cook quickly using high heat. Preheating ensures that your grill, oven, skillet, etc. is at full temperature and ready to go when you add the meat to it. An oven is ready when the "Preheat" light turns off, or it beeps. For a gas grill, turn the heat to high and put the lid on for 10 to 15 minutes. For a charcoal grill, close the lid and let it heat up for 5 minutes. For a skillet, place it on a burner over medium heat for 2 to 3 minutes. Flick a drop of water into the skillet; if it sizzles, the skillet is preheated. Use an instant-read thermometer to monitor the temperature. Insert the wand about 1in (2.5cm) into the meat at the center of the breast. If your breasts have been pounded quite thin, insert the wand horizontally, from the side, rather than sticking it into the top. Chicken breast is ready once it's internal temperature reads 160 F (71 C). It should still be juicy at this temperature. Anything over that will compromise the juiciness. Let the breasts cool for about 5 minutes before handling and plating them. If you left the skin on but don't want to consume the it, remove the skin right before you serve the chicken. Simply cut into the meat and pull the skin away with your fingers or a fork. It will come away easily. Plate the chicken and serve immediately.