INPUT ARTICLE: Article: There are a variety of unpowered, handheld engraving tools you can use. To make detailed pictures, such as you might see in a 19th-century book, select two or three tools for different effects. Here are three common types of traditional, handheld engraving tools: Spitstickers are used to carve fluid lines. Gravers produce lines that swell or shrink as you cut, depending on changes in the tool's angle. Scorpers, with round or square tips, gouge out large areas of the wood to produce white space in the printed image. This tool is probably not necessary if you are not printing. Take a bottle of black pen ink, and use a brush or a cloth to barely cover a flat, wooden block. This will make the areas you've already cut stand out, so it's important not to use so much ink that it soaks down below the surface. Let the ink dry completely. Once it has, check whether there is a rough "nap" to the wood. If there is, remove it by burnishing firmly with a paper towel. A small, leather sandbag makes an excellent support for the wood, providing a firm backing regardless of the direction you push. Clamping the wood to a table is not recommended, since you'll need to move the block around as you engrave. Hold the tool as you would a computer mouse, with your hand lightly cupped around the handle. Press against one side of the metal stem with your index finger, and press the other side with your thumb. Let the heel of the handle rest in your cupped palm; when engraving, you'll push against the heel to provide pressure. Press the tool into the wood at a shallow angle to engrave. Use your other hand to turn the wooden block slowly as you push forward with the tool. Cut no more than 1 centimeter (less than inch) at a time before adjusting the position of your hand. It will likely take some practice before you can cut smoothly. If the tool quickly embeds itself and halt, the angle is probably too steep. "Graver" tools can be gradually moved to a steeper or shallower angle to widen or narrow the line drawn. This can take some practice to use correctly, but it is an excellent skill to develop for wood engraving. One way to start a woodcut is to cut the outline of the image first, making it slightly too large so you can refine the details with a smaller tool. There are many stylized forms of shading, but a series of small, mostly parallel lines in an overlapping "falling rain" pattern often creates the most natural effect. Once the wood is cut, you'll be able to transfer the image onto paper as many times as you like. Purchase a tube of oil-based black relief printing ink for this purpose. Squeeze a tiny amount onto the flat, curved portion of the wood, and use a hand roller, or "brayer," to spread a fine layer over the entire surface. Add more ink if necessary, and keep rolling with even pressure until the surface is smooth. Lay a sheet of paper over the wet block, taking care not to move it once it comes into contact with the ink. Rub over the back of the paper using a burnisher tool, or any smooth, flat object. Lift the paper once it has been rubbed, and you should have a print of your image. Repeat this as many times as necessary, rolling out additional ink whenever the block dries out. If the burnisher is not sliding easily, rubbing it against your hair may provide just enough oil to help, without staining the paper. Look for a "burnisher printing tool," since there are tools used in other professions also called burnishers. After a printing session, wipe away ink from the woodcut and tools using mineral spirits (white spirit) or vegetable oil and a clean rag. Store your woodcut for later use, if you plan to print it again.

SUMMARY: Select engraving tools. Apply a thin layer of ink over the wood. Check that the surface is prepared. Support the wood (optional). Hold the engraving tools. Engrave the wood. Experiment with your approach. Add ink to the woodcut. Transfer your design onto paper. Clean your tools.

In one sentence, describe what the following article is about: Place the butter in a large saucepan and set it over medium heat. Allow the butter to melt completely. To help the butter melt faster, cut it into six to eight chunks before tossing it into the saucepan. Rotate the saucepan as needed to spread the butter evenly across the bottom. Sprinkle the flour evenly over the melted butter, then quickly and continually whisk the two ingredients together. Add the flour gradually to prevent any of it from burning or clumping together. After combining all of the flour and butter, continue whisking for another 1 or 2 minutes. Prolonged exposure to heat should "cook out" the raw flour taste and give the resulting gravy better flavor. Pour the broth or stock into the saucepan, whisking well and continually after each addition. Use chicken or turkey broth to create a gravy for poultry dishes, or beef broth to create a classic beef gravy. For a generic brown gravy, consider using two parts beef broth and one part chicken broth. Continue cooking the gravy until the mixture bubbles. Once it bubbles, it should also thicken to the right consistency. Sprinkle the gravy with black pepper and chopped parsley, if desired. Mix well to combine. Adjust the amount of each seasoning to taste. Since canned broth is usually quite salty, extra salt usually isn't needed. You can add some to the gravy if desired, however. Remove the pan from the stove and serve the gravy while it's still hot. If you aren't ready to serve it yet but plan to do so soon, keep the pan on the stove over very low heat until the rest of the meal is ready. Stir the gravy occasionally. If you won't be ready to use the gravy soon, pour it into an airtight container and refrigerate it. Simmer it on the stove until heated through prior to serving.
Summary: Melt the butter. Whisk in the flour. Gradually add the broth. Season the gravy. Serve.

INPUT ARTICLE: Article: If you're unsure of what to cook for a meal, try finding a new dish or recipe that you can prepare. It's easy to get stuck in a rut of only eating a handful of meals over and over. Deliberately looking for a dish you've never had before can help bring some variety into your home-cooked meals. Sites like All Recipes or Food.com offer a huge variety of recipes. Input different ingredients, and browse until you find a good-looking recipe that you've never tried before. If you often cook pasta and other Italian dishes, try searching for a recipe that includes no pasta and no meat. You could discover, for example, a vegetarian tofu salad that you enjoy. If you're bored with the types of meals that you usually prepare at home, try something new from a different type of regional or world cuisine. If you're having trouble coming up with suitable recipes, check out websites like the BBC's "goodfood." You can choose among many recipes from international cuisines including Indian, Chinese, Moroccan, and French. Alternately, if you're in the mood to eat out at a restaurant, choose an eatery that serves a type of cuisine you haven't tried before. Think back on what you've eaten throughout the dayor even the week. If you notice any food groups that you've neglected, plan a homemade meal which incorporates that food group. For example, if it's time for dinner and you've had protein-heavy meals so far (e.g. bacon for breakfast and a burger for lunch), plan to incorporate more carbs or fruits and vegetables in your dinner. In addition to helping with indecisiveness, balancing your daily diet will also help you to eat a healthier blend of foods.

SUMMARY:
Find a recipe that you've never cooked before. Prepare a dish from a new type of cuisine. Balance out other meals you've had recently.