Article: While your fish is in the container and the rocks and decorations are soaking in hydrogen peroxide, clean out the bowl. Use a wet/dry shop vac to suck up any remaining dirt, waste, and moisture that didn't fall out naturally when you emptied the bowl. Cover the nozzle with three layers of panty hose and secure it with a rubber band if you ever need to clean the bowl quickly and you don't have time to remove the rocks, decorations, and water first. Dip a clean cloth or paper towel in vinegar and scrub the fish bowl clean. Then, dip another clean cloth or paper towel in water and wipe all surfaces of the bowl again. Place the bowl under the sink faucet and rinse the inside and outside well. With a cloth that's clean and dry, wipe the bowl dry to remove spots and ensure your fish's safety. After the bowl is clean, place the rocks and decorations back in and carefully pour the container of treated water back into the bowl. Stop about halfway through and use a net to transport the fish and live plants. Fill the fish bowl with bottled water until it reaches about 2 inches (5.08 cm) from the top.
Question: What is a summary of what this article is about?
Suck up dirt and waste with a shop vac. Wipe the bowl with vinegar and a cloth. Rinse and dry the bowl thoroughly. Put everything back into the bowl and top it off with bottled water.

The diced onion will be translucent when it's cooked. Crumble the 1 pound (0.45kg) of beef with a spatula as it cooks and stir it frequently so it cooks evenly through. Using lean ground beef will cut down on the amount of fat and grease if you want a healthier dish. Always wash your hands with soap and warm water when you've handled raw meat. Otherwise, you could contaminate the rest of the kitchen. Pour them carefully into the bowl of the slow cooker so hot juice or grease doesn't splash onto you. Or use a slotted spoon to scoop out the mixture if you don't want the fat from the oil in the dish. Line the slow cooker with a slow cooker liner or spray the bowl of the slow cooker with cooking spray before adding the ingredients. Both of these will make cleanup easier. Stir the 1 cup (240ml) of water, 2 cups (470ml) of milk, and all of the spices in with the beef and onions. Mix until everything is combined in the slow cooker. You can use any type of milk, whether it's 1%, 2%, or even a non-dairy alternative like almond milk or soy milk. The best thing about a slow cooker is you can just set it and forget. Check it occasionally to make sure everything is cooking evenly and give it a gentle stir. The bottom and sides of the slow cooker are the hottest. By stirring it every so often, you'll prevent some spots from being overcooked while others are undercooked. Depending on the strength of your slow cooker, you may need to adjust the cooking times. Make sure the lid is on tightly so the liquid doesn't evaporate. If you add the pasta too early, it will get mushy. Mix in 34 cup (180ml) of macaroni noodles at the end so it has enough time to cook properly. For al dente pasta, add it closer to 10 minutes before serving. Other pasta options will work, too. Choose the style and shape that you like best. The heat of the slow cooker and the Hamburger Helper will melt the cheddar cheese as you mix it in. Either freshly grated or pre-grated cheese will work, although freshly grated will be creamier. You can also cover the slow cooker for 2 minutes after adding the cheese to let it melt completely. If it's too hot, let it cool for 5 to 10 minutes before serving it.
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One-sentence summary --
Cook the onion and ground beef in a skillet until the meat is brown. Transfer the onions and ground beef into a slow cooker. Add the rest of the ingredients, except the pasta and cheese. Cover and cook for 5 to 8 hours on low or 3 to 4 hours on high. Add the pasta 15 minutes before serving and let it keep cooking. Stir the 112 cups (350ml) of cheese in when you're ready to eat.