In one sentence, describe what the following article is about: If you are like many people, you may be guilty of too many details. Take an honest look at your kitchen. Is it too cluttered? You can easily sidestep this problem by taking a few things away or simply rearranging your storage system to keep the extras from view. A new kitchen may emerge just from this one step. If you have no choice but to display all of your appliances and dishware for a lack of storage, you're going to have to get some! Buy a cart, bring an extra piece in, or invest in some attractive bins and containers. If you stick to whites like a piece of rice, you risk ending with a kitchen that seems hospital-like and cold. Add a few accent colors that are bright and cheery to make it seem warm, lived in, and loved. Choose certain spots for your color. The seating? The lighting? An area of the countertop? In addition, do not feel pressure to stick to just one -- different hues of the same color work well together -- and remove the pressure to find the exact right tone. Plants and flowers add lively decoration to any room and are good for the environment. Add a functional decoration to your kitchen by creating a window box with fresh herbs, or replace fresh-cut flowers in a kitchen table vase every few days to keep it looking new. Make sure they match your theme! A simplistic, neutral kitchen would benefit nicely from a simple Easter Lily or two while a kitchen with more pizzazz might look better with a bunch of carnations or daisies. What flower fits your kitchen's personality? Herbs are not grown in factories, you know. To kill two birds with one stone, grow them yourself in your kitchen window! What a cute little way to spruce up your kitchen and jazz up your meals. For those of us that don't have a massive budget to install gold-flecked countertops lined with rubies, a fun way to spruce up your kitchen's ambiance is to spice up your fridge! There are loads of fun choices available that you can cater specifically to your personality. Sometimes it's the little things in life. Buy a whole bunch of magnetic letters and leave your roommate a nice message about how you drank the last diet Coke, or even put magnets on the back of photos from favorite vacations. If it sticks, it's a possibility. When you have one look going on in your kitchen (probably smooth and flat), it can look one-dimensional and blah. To add an extra zing to your cooking space, work in texture, too. Go for textured containers, textured linens, and textured wall hangings or curtains. A little bit here and there will go a long away against the smoothness of the countertops, the table, and the cabinets. Long gone are the days when the kitchen was just the kitchen. Now, the living room is the dining room, the kitchen is the common area, and the dining room could even be for show. While you don't have to embrace the lifestyle, consider jazzing up your kitchen with no-exactly-meant-for-the-kitchen pieces. A china cabinet, armoire, or credenza is a good way to start expanding the look of your kitchen. If you have a great piece, make it the focal point. Voila, instant theme! Add bookshelves, a bench, or other multi-purpose pieces to seal the deal. After all, this is your kitchen. One way to give the whole room a cohesive theme is to choose one pattern for your curtains, tablecloth, and hand towels and create a matching set of linens. The only hard part of this is committing to just one! Give your kitchen a celebratory feel by changing out linens, curtains, or dishes for special holidays. Rotate these items, which all complement the personality of your kitchen, with the changing seasons to add seasonal colors and elements. This has one extra (albeit teeny) benefit: with the seasons, you can give it a good cleaning. Kitchens are the rooms that get dirtiest, and if you schedule four annual overhauls, your appliances, dishware, and linens will stay good as new.
Summary: Declutter. Use color to make it cozy. Add fresh flowers. Jazz up your fridge magnets. Use texture to your advantage. Add unexpected pieces of furniture. Change the linens. Switch decor seasonally.

Problem: Article: To prepare homemade lox, you'll need 1 to 2 pounds (680 to 907 g) of boneless salmon fillet with the skin on. Run some cold water in the sink and rinse the fillet well. Next, examine the fillet to make sure that all of the bones have been removed. You can purchase either "belly lox" or regular "lox" fillets. Both are salmon, but belly lox comes from the stomach region of the fish. The graining of fat in the stomach region makes belly lox the better option to use when you make lox because it is more widely spaced. This results in a final product that is more desirable and less salty. If there are any pin bones left in the salmon fillet, use a small pair of tweezers or pliers to pull them out in the same direction that they're facing. Pin bones are more likely to occur in wild salmon than farmed salmon. Once the salmon is thoroughly rinsed, use a sharp knife to cut the fillet in half. Make sure that the pieces are as equal in size as you can get them. Add 1 cup (288 g) of kosher salt and 1 cup (200 g) of sugar to a medium bowl. Mix the ingredients together well so they're fully blended. If you like, you can also add about teaspoon ( g) of coarsely ground black pepper to the mixture. Place the two pieces of salmon in a shallow dish so they're side by side. Pour an equal amount of the salt mixture over each piece, piling it right on top of the salmon. It may seem that there is a lot of excess salt mixture on the salmon, but the fish will absorb it during the curing process. After you've added the salt mixture to the salmon pieces, divide half a bunch of dill with the stems removed between them and add it on top of the salt. Next, place one of the salmon pieces on top of the other, being careful not to knock off the salt mixture. When the salmon pieces are sandwiched together, carefully wrap them in plastic wrap. Once the fish is secure in the plastic wrap, set it in a large plastic zipper bag. Before closing the zipper bag, be sure to push all of the air out of it first. Set the bag with the salmon down in a shallow dish. Place another heavy dish on top of the bag to weigh it down, and refrigerate the fish for 2 to 3 days. You can use any heavy item, such as a bottle of wine, to weigh down the salmon. While you're curing the salmon, it's important to keep it from getting soggy. Remove any liquid that's been extracted from the salmon from the plastic bag and flip the fish over so both sides are evenly weighed down. At the two day mark, begin tasting the lox. Once it has the taste that desire, you can take it out of the curing container and unwrap it. If the lox isn't properly cured after two days, you should leave in the container for another day. After you've removed the fish from the plastic wrap, rinse it well under cold water to remove any residue. Use a sharp knife to cut it thin on the bias. Make sure to leave the skin behind. You can freeze the lox if you don't plan to eat all of it right away. Wrap it well in plastic wrap and place it in a freezer bag for storage. You should eat it within 3 to 4 months.
Summary:
Rinse the salmon and check for bones. Cut the salmon in half. Combine the salt and sugar. Divide the salt mixture between the two salmon pieces. Set the dill on top of salmon and sandwich them together. Wrap the salmon and place it in a plastic bag. Weigh the salmon down and refrigerate it for a few days. Drain the liquid from the container daily. Taste the fish and remove when it's reached the desired taste. Rinse the fish and slice it.