Problem: Write an article based on this summary: Water plants weekly. Prune your raspberries at least once per year. Fertilize in late winter. Harvest your raspberries in late summer or early fall.

Answer: Generally, you want the soil around your plants to be damp in summer and dry in winter. A soaker hose, where water seeps out of a hose line to water plants, should provide enough moisture for your berries if used for an hour or two every week. In some cases, like during heat or dry spells, you may need to water your berries more than usual. Training your plants by pruning them will encourage a rich and productive crop. Remove canes (stems) outside the 12 to 18 in (30.5 to 45.7 cm) total row width. Cut away any canes that are damaged, infested with insects, or appear diseased. For summer-harvest crops of red raspberries, cut down discolored, grayish canes after they have finished producing fruit. Leave new, healthy plants. For fall-harvest crops, cut off all the canes at ground level after they have finished producing fruit. For black raspberries, cut off the side fruit-producing branches after harvesting. Remove weak and untrained branches. When not producing, cut off small canes. Remove the smallest, ineffective canes from all plants in late winter. Ideally, three to six strong, healthy canes will remain after this process. You can apply a few inches of mature compost and/or an organic fertilizer, such as fish emulsion, to promote healthy, productive plants. A homemade, organic raspberry fertilizer might look like: Organic homemade raspberry fertilizer: 4 parts canola seed meal (or fish meal), 1 part dolomitic lime (to offset acidity in the seed meal), 1 part rock phosphate (or part bone meal), 1 part kelp meal. The berries should be rich in color and come free easily from the plant. Some varieties, however, offer a bit of resistance when being picked. Taste a few berries to determine if they are sweet enough to harvest. As the color darkens, the sugar level increases. Harvest berries early in the morning when it is still cold outside. This prevents them from smashing as you pick them. Rinse your berries and eat them immediately after harvesting. Though raspberries will keep in the refrigerator for several days, they are best eaten fresh. Freeze extra raspberries for later use in baking. Try putting putting them in jams or preserves, pies, etc.

Problem: Write an article based on this summary: Prepare the slow cooker. Season the marinara sauce. Assemble the ravioli lasagna in the slow cooker. Cook the vegetarian ravioli lasagna for 4 to 6 hours.

Answer: Get out a 5 to 6-quart (4 to 5 liter) slow cooker and plug it in. Generously spray the inside of the slow cooker with cooking spray or brush olive oil inside the slow cooker to prevent the lasagna from sticking. If you prefer, you can buy slow cooker liner inserts. Just put a disposable liner insert inside the slow cooker before you add your ingredients. Open one 24-ounce (68 g) jar of marinara sauce and pour it into a medium mixing bowl. Stir in 2 teaspoons of minced garlic and 1 handful of freshly chopped basil. Set the sauce aside. For a meaty version, you can cook 1 pound (453 g) of ground beef or Italian sausage. Stir it into the seasoned marinara sauce. Open one 15-ounce (425 g) package of frozen cheese-filled ravioli. Place half of the frozen ravioli in the bottom of the greased slow cooker. Spread half of the seasoned sauce over the ravioli. Sprinkle 1 cup (113 g) of shredded Italian cheese over it. Arrange the rest of the ravioli on top and spread the rest of the sauce over it. Sprinkle it with another 1 cup (113 g ) of Italian cheese. Put the lid on the slow cooker and turn the cooker on to LOW. Cook the lasagna for 4 to 6 hours. The ravioli should be completely heated throughout and the cheese should melt. Garnish the lasagna with extra chopped basil and serve it right away. Store leftovers in the refrigerator for several days.

Problem: Write an article based on this summary: Get Qualified. Infiltrate the Underground Waterway. Gather 5 Medium MP Potions. Enter the Suburbs of Wally's Castle. Complete the First Phase.

Answer: In order for the quest to be available for you, you must use Aisha and must be level 15 and above; otherwise, the quest won't appear in your Quest Log. Enter the Underground Waterway under Very Hard mode in order to collect 10 Dead Tree Branches and 30 Runic Power Crystal from Ghost Magician and White Ghost Magician. This can be bought from the Potion NPC in Elder Village. Enter the dungeon under Very Hard mode and do the following: Kill 14 Jangos and 14 Kid Phorus. Clear the dungeon with B rank. Collect 3 Quest Items from Bomber Mongs and 1 Special Nut from William. Head back to Elder Village and talk to the bulletin board to complete the quest or simply click on your Quest Log button, found at the bottom right of your screen, and click the quest name for the Magician advancement and then choose Complete.

Problem: Write an article based on this summary: Thaw your turkey Wash your hands thoroughly before handling your turkey. Take off the packaging and place the turkey in its baking dish. Remove the neck and giblets from inside the turkey. Rinse the inside of your turkey if it's brined. Avoid washing the turkey if it's not brined. Wash your hands, sink, and anything else that has touched the raw turkey.

Answer:
before you clean it. If you have enough time, you can thaw your turkey by setting it in the refrigerator for a few days, allowing 24 hours to thaw every 5 pounds (2.3kg) of turkey. For a slightly faster thaw, place the turkey in a leak-proof bag and set it in a sink or bucket. Completely submerge it with cold water, changing the water every 30 minutes and allowing 30 minutes to thaw every 5 pounds (2.3kg) of turkey. For the fastest method, place the turkey in a pan and use the defrost setting on your microwave to thaw it. Keep the turkey in its wrapping, unless you're thawing it in the microwave. If you thaw your turkey in the refrigerator, you can keep it there for up to 2 days before cooking it. If you thaw it in water or the microwave, you'll need to start cleaning and cooking it as soon as it's ready. Use warm water and soap to wash your hands for 20 seconds before you start handling the turkey. Roll up your sleeves and pull back any long hair as well. This will help you keep clean and avoid spreading foodborne illnesses. Carefully cut open and pull off the turkey's packaging. Discard it in the trash can. Then, place the turkey directly into your baking pan or dish. The fewer surfaces you let the raw turkey touch, the less you'll need to clean when you're done cooking. Don't let any part of the turkey or its juices come into contact with other food items, with the exception of food cooked inside the turkey, like stuffing. If accidental contact occurs, throw away the other food. You can typically find the turkey's neck and giblets inside the body cavity. Carefully reach inside and draw them out, leaving the inside hollow. You can either cook the neck or giblets, following a recipe, or throw them away. If you're cooking a brined turkey, first empty your sink completely, then clean it with hot, soapy water and rinse it out well. Fill it with 23 inches (5.17.6cm) of cold water, then rinse out the cavity of the turkey with a gentle stream of cool water. Drain the turkey by holding it up over the sink, then set it down in the roasting pan. You don't need to scrub or rinse the outside of the turkey at all. Place the roasting pan right next to the sink and cover the surrounding area with paper towels in case of any spillage. Washing poultry, including turkey, won't actually do anything to remove bacteria. In fact, it can actually help spread the bacteria around your kitchen and even onto you, which can lead to illness. The safest way to prepare your turkey is to simply move it directly from its packaging into the baking dish. To avoid cross-contamination, wash your hands and forearms with warm water and soap for at least 20 seconds after handling the turkey. Then, use hot, soapy water to clean any utensils and kitchen surfaces you used, such as the countertop or sink. Rinse with clean water afterwards. For extra protection, you can sanitize kitchen surfaces with 1 tablespoon (15mL) of liquid chlorine bleach mixed into 1 gallon (3.8L) of water. Let these surfaces dry thoroughly before using them.