| How to Make Molded Chocolates Posted: 10 Feb 2019 12:00 AM PST Molded chocolates make a nice dessert as well as a great gift for holidays, birthdays, and other special occasions. Whether you want to use high-quality or standard chocolate, making molded chocolate is not a difficult process! EditBuying and Melting Your Chocolate - Buy chocolate bars or chips for the cheapest option. Chocolate chips and chocolate bars don't usually use true chocolate and do not have the same rich taste as couverture chocolate. However, they are more stable—meaning they can be microwaved—and are a lot cheaper than couverture chocolate.[1]
- Always look at the ingredients first to determine the chocolate type. Confectionary chocolate—cheaper chocolates rich in carbohydrates and sugar—contain vegetable fat instead of cocoa butter.
- You can use any chocolate for molded chocolate. In general, anything with vegetable fat (most store-bought chocolates) is going to be easier to melt but not as tasty.
- If you're making chocolate with kids, confectionary chocolate is a great choice because it comes in lots of different colors.
- Purchase couverture chocolate for the best taste. Couverture chocolate is high-quality and tastes great, but much is more expensive than standard chocolate. It also must be heated with a double-boiler. But if you're picky about your chocolate, couverture chocolate is worth the price![2]
- Check the ingredients to determine the chocolate type. Couverture chocolate contains cocoa liquor, cocoa butter, sugar, and vanilla.
- Any chocolate with cocoa butter must be tempered, which means you must use a double-boiler.
- Microwave the chocolate if you're using chocolate bars or chips. Put of chocolate in a microwave-safe bowl and heat it for 1 minute on medium. Afterward, stir the chocolate as much as you can. Continue microwaving the chocolate in 1-minute intervals and stirring it afterward until it's a smooth consistency.[3]
- When the chocolate is properly melted, it should pour from a spoon like syrup.
- Be sure that the bowl is microwave safe and never use a microwave without an adult present.
- Don't overcook your chocolate or you'll ruin its consistency.
- Double-boil the chocolate if you're using couverture chocolate. Heat of couverture chocolate on low for 15 minutes. Place your chocolate into the top pan or bowl. Set the heat to low—2 or 3 on your stove dial—and boil it for about 15 minutes. Use a cooking thermometer to make sure the chocolate is when it's done. Be sure to stir the chocolate every 1 to 2 minutes once you notice it start to melt.[4]
- If you don't own a double-boiler, make one on your own.
- Never use an oven without the help of an adult.
EditMolding Your Melted Chocolate - Purchase a plastic candy mold for your chocolates. Always choose clear molds whenever possible—this makes it easier to tell when your chocolates are done. In terms of size, select whatever mold you'd prefer. Just remember that larger molds take longer to cool.[5]
- Invest in custom molds to create your own shapes and designs!
- Never use a metal mold.
- Paint the surface of your candy mold if you want colored chocolates. Use small, food-safe paintbrushes to apply 1 or more colors of a confectionary coating into the surface of each chocolate mold. If you're going to paint multiple colors, make sure to purchase multiple colors of confectionary coating and let each color dry one at a time before adding another. Once all the colors have dried, you can add your chocolate![6]
- If you're up for the challenge, you can also melt cocoa butter (following the same instructions as for chocolate), tint it with fat-soluble food coloring, and use paint the mold surface with it.
- Pour the melted chocolate into the mold. If you have squeeze bottles, pour your chocolate into them and squeeze it into each mold cavity. If you don't have squeeze bottles, spoon your chocolate from the bowl and gently pour it into the cavities.[7]
- Gently tap the mold tray onto a tabletop after filling all the cavities. This will remove air bubbles by leveling out the chocolate.
- Scrape the excess chocolate from the mold. Run the edge of a small palette knife or offset metal spatula across the top of the mold to remove excess chocolate. Afterward, the chocolate should be level with the surface of the mold.[8]
- If you're making your molds into lollipops, insert the sticks now. Be sure to twist the sticks all the way around once to ensure the chocolate coats it evenly.
- Place your mold in the freezer for 5 to 10 minutes. Remove small bite-sized chocolate molds in about 5 minutes and standard molds in around 10. Leaving the mold in the freezer is nothing to worry about—it's much better than taking it out too early.[9]
- If you can't freeze your chocolate, refrigerate it for about 15 to 30 minutes (the former for small molds and the latter for standard molds). However, remember that freezing "quick-cools" the chocolate, which makes the pieces easier to remove.
- Check that the chocolate has set before taking them out of the mold. Before trying to remove your chocolate pieces from the mold tray, make sure that they have properly contracted and dried. For clear molds, check the underside and make sure the chocolate doesn't look wet. If your mold isn't clear, gently touch the surface of the chocolate while wearing candy handling gloves.[10]
- Purchase candy handling gloves from kitchen stores and online suppliers.
- Remove the molded chocolate from the tray. After removing the mold tray from the freezer, gently tap it against a clean towel spread across a flat surface. If the chocolate cooled properly, the pieces should fall out immediately. For chocolates that don't fall out, gently tap the back of each mold.[11]
- If you used a refrigerator to cool your chocolate, you might have to push each chocolate piece out of the mold from behind the tray.
- Use a paper towel to gently remove any moisture from the chocolate pieces.
- Clean your mold as soon as possible. Always clean your mold while the chocolate is still melted. Clean and rinse it thoroughly with soapy water. If there's any chocolate left, put the mold in the freezer until the problematic chocolate hardens. Afterward, gently tap the mold against a hard flat surface and the chocolate should cleanly fall out.[12]
- Use this same strategy for squeeze bottles.
- Store your chocolate in a plastic air-tight container. Always place the container in a dry, cool place, such as a pantry or cupboard. Ambient temperature should be and humidity should be lower than 50 percent.[13]
- Never store your chocolate in the refrigerator.
EditThings You'll Need - Plastic candy mold
- Double-boiler (for couverture chocolate)
- Mixing bowl (oven-safe if you're microwaving)
- Cooking thermometer
- Squeeze bottle
- Spoon or ladle
- Small palette knife or offset metal spatula
- Lollipop sticks (for chocolate lollipops)
- Don't use a microwave or oven without the help of an adult.
- Never wash your candy mold in a dishwasher.
EditSources and Citations EditQuick Summary
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| How to Identify Beetles Posted: 09 Feb 2019 04:00 PM PST There are over 350,000 identified species of beetles![1] This can make it a daunting task to identify a single beetle. However, if you find a beetle in your home or outdoors, you might want to know what kind of beetle you're looking at. Start by examining the beetle closely to identify its basic features, and then use the beetle's appearance to help you figure what kind of beetle it is. EditChecking for Basic Features of a Beetle - Look for 2 hard wing coverings on the insect's back. Beetles have wings, but they are covered by 2 hard wing coverings. This is what gives a beetle its distinctive hard-shelled look. The hardened wing coverings on a beetle's back are also the reason why a beetle will make a crunching sound if you accidentally step on one.[2]
- If the insect is a beetle, its wings should not be visible unless the coverings are lifted up and the wings are extended.
- Check for chewing mouth parts on the underside of its head. Beetles have sharp mandibles (chewing mouthparts) so they can consume other insects, plant matter, fungus, and decaying plants and animals. Look at the underside of the insect's mouth to see if they have sharp-looking mouthparts.[3]
- If the insect has a long, straw-like protrusion, then it is not a beetle.
- See if the insect has 6 legs. Beetles have 6 legs distributed between their front and back body segments. When they are in their larval stage, the legs are all on the front of a beetle's body. Otherwise, the legs are spread between the front and back segments. Count the insect's legs and check their location to determine if it is a beetle.[4]
- If the insect has 4 legs, 8 legs, or more, then it is not a beetle.
EditIdentifying Large Beetles - Identify a click beetle by a narrow, long body and a clicking sound. A click beetle, also known as Elateridae, can snap the front and back sections of its body together to make a clicking sound, and it can also use this motion to flip itself over if it gets stuck on its back. Click beetles are black or dark brown, and they have grooved sections running down their backs.[5]
- An adult click beetle may be between long.
- This beetle is common all over the world and there are over 900 species of click beetles in North America alone.
- Watch for a fast moving beetle with a strong smell to spot a ground beetle. Ground beetles are black with grooves on their backs, and they produce a strong odor. They usually hang out under logs and leaves, but they may wander into your house through a crack or open window. These beetles move quickly, so it might be hard to get a close look.[6]
- Keep in mind that these beetle are harmless. They eat other insects, but will not bite you or your pets.
- Check for longhorn beetles with long-antennae hanging out around dead trees. These are called longhorn beetles because their antennae are reminiscent of longhorn cattle. The antennae may be straight, curved, or half and half. Longhorn beetle coloring can range from black, brown, green, yellow, red, or a combination of these colors.[7]
- There are 413 species of longhorn beetles in Texas alone, but they all share the distinguishing feature of long antennae.
- Inspect the head of the beetle for a scoop shape to see if it's a mealworm. If the beetle has a rounded head with a scoop neck shape around the base of it, then it is most likely a mealworm. Despite the name, these are actually beetles. Mealworms usually live outdoors, but you may find them infesting containers of flour and other dried grains.[8]
- Keep your grains in air-tight containers to prevent an infestation.[9]
- Identify an oldhouse borer by white spots on its wings and enlarged leg segments.[10] If you look closely at an oldhouse borer, you may notice small gray hairs on its back. You may also be able to make out 3 dark eyes on each side of the beetle's mouth.[11]
- These beetles usually turn up in a house about 4 to 7 years after it has been built.
EditIdentifying Small Beetles - Check for a black body with an elongated abdomen to identify a carpet beetle. This is most likely a black carpet beetle.[12] These beetles are usually black or very dark brown and their bodies are oval shaped. They range in size from .[13]
- Varied color carpet beetles are similar to black carpet beetles. These are very small () beetles with bright yellow and green markings.[14]
- Look for green and black stripes on an elm beetle. These beetles are long.[15] They feed on tree leaves, especially on elm tree leaves, and they lay their eggs on the undersides of leaves as well.[16]
- Elm leaf beetles can damage trees if they get out of control, so you may need to manage them with pesticides.
- Identify ladybugs by a brightly-colored, rounded body and black spots. These are also known as lady beetles and in some countries, ladybirds.[17] Their bodies may be yellow, orange, or red with black markings, but they can also be black with red, orange, or yellow markings.[18]
- There are over 450 species of lady beetles in North America alone.
- Protect your ham from larger beetles. Larder beetles are black beetles that are known to infest cured ham. They have a whitish, silver streak running across their back and they are oval-shaped.[19]
- Be sure to keep ham covered when it is out, and put it in the refrigerator to store it.
- Watch for cylindrical-shaped bark beetles around firewood. Bark beetles are only about and they are common around piles of firewood.[20] Bark beetles may also infest live trees, which may die as a result of a bark beetle infestation.[21]
- Bark beetle infestations create dry, dead wood, which intensifies forest fires.
- Identify drug store beetles by lines on the wing covers and a slightly bent head. The coloring of these beetles may range from brown to reddish brown, and they are around long. These beetles infest packaged food.[22]
- If the head is so far bent over that the beetle has a hump, then it is likely a cigarette beetle. These are almost identical to drugstore beetles but they appear to be hunchbacked.[23]
- Check for rust beetles with a rust-colored, flattened body with clubbed antennae. These are also known confused flour beetles.[24] These beetles feed on corn flour and other packaged products.[25]
- Make sure to keep your corn flour and other flours in air-tight containers to protect them from these pests.
- Inspect your rice and grains for long-beaked beetles called weevils. Weevils are only about and brown with a pointed head that resembles a beak. Their bodies are long and slender.[26]
- Weevil infestations in rice and other grains are common. These pests can chew right through paper and plastic, so it is best to keep any loose grains and flour in air-tight glass, metal, or hard plastic containers.[27]
- Look for protrusions on the sides of a saw-toothed beetle's thorax. These beetles are only about long. Their favorite foods to infest and eat are sunflower seeds and nuts, but they can also infest large quantities of grains.[28]
- Sawtoothed grain beetles are more likely to get into the food supply if the bins are not sanitized at least every 6 months.[29]
- Since there are so many different beetle varieties, you may only be able to narrow down to a category of beetle using distinguishing features. After that, you may need to peruse an entomology (study of bugs) website to find your beetle. Browse pictures until you find a match!
EditSources and Citations EditQuick Summary
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| How to Paint a Mirror Frame Posted: 09 Feb 2019 08:00 AM PST You can easily give your mirror a new lease on life simply by painting the frame! Clean the mirror frame before you begin painting. Then protect the mirror from the paint either by removing it, using painter's tape and paper, or with petroleum jelly. Choose either chalk paint or spray paint to apply and make sure that the entire mirror frame is covered. Once you have painted the frame, let it dry fully and remove any protective layering that you added. EditCleaning the Frame and Protecting the Mirror - Clean the mirror frame to remove any dust. Wipe down the mirror frame with a clean cloth before you begin painting. Make sure to dust any crevices or embellishments on the frame. If the frame is very dusty, use a damp cloth instead to make sure that all of the dirt is removed.[1]
- If you used a damp cloth to clean the frame, either let it air-dry or wipe it down with a dry cloth to remove any excess water.
- Sand the mirror frame if the old paint is chipping away. It's best to begin with a smooth, sanded surface so that the new paint can properly adhere to the frame. Use a piece of sandpaper and smooth down any bumps or uneven parts of the old paint to make the surface feel flat.[2]
- It doesn't matter if you remove some of the old paint in the process, as you will be painting over this anyway. All that matters is that the surface is smooth and that the frame is clean.
- Remove the mirror from the frame if it's possible. The easiest way to paint a mirror frame is to take the mirror out before you begin painting. This ensures that the paint can't damage the mirror itself. Look for small screws on the back of the mirror and unscrew these using a screwdriver. Then lift or slide the mirror out of the frame.[3]
- Only some mirrors have a removable frame. If you cannot see any screws or an obvious way to remove the frame, don't try to force it as you could end up damaging the mirror. There are ways to work around painting the frame if the mirror cannot be removed.
- If you really want the mirror to be removed but you cannot see how to do so yourself, take the mirror to a glass shop. It can be professionally removed and refitted once you have completed painting.
- Use painter's tape and paper to protect a larger mirror. Place pieces of paper over the mirror and against the edge of the frame. If the mirror is rounded, use scissors to cut the paper to size. Then, use painter's tape to hold the paper in place and to cover the edges of the mirror, right next to the frame.[4]
- Newspaper or thin cardboard is ideal to use.
- Use petroleum jelly to protect a small mirror. Petroleum jelly is ideal to use if the mirror that you are working with is small and it would be too difficult to work with painter's tape and paper in the small space. Use a cloth to spread a thick layer of petroleum jelly around the edges of the mirror and next to the frame.[5]
- The petroleum jelly can easily be rubbed away once you have finished painting, which will also remove any paint that gets on it.
EditApplying the Paint and Removing the Protective Layers - Apply chalk paint to the mirror frame for a vintage-look frame. Use a round paint brush to get the best coverage over the frame. Paint the entire mirror frame and make sure to properly cover any detailing or crevices. Take your time while using the chalk paint to ensure that the frame is fully covered.[6]
- Chalk paint has a very smooth finish and will dry relatively quickly. It also has no smell and it is safe to apply in areas that aren't well-ventilated.[7]
- A round brush is the best to use for chalk paint and mirror frames because it helps the paint to properly reach into all of the details.[8]
- Use spray paint to cover the mirror frame very quickly. Make sure that you are in a well-ventilated area before you begin painting and that you follow all of the directions on the spray paint can. Hold the spray paint can approximately away from the mirror frame and press down on the trigger to begin releasing the paint. Cover the mirror frame in the paint and make sure that each part of the frame has an even coating.[9]
- It can be helpful to lay newspaper or a tarpaulin down underneath the frame before you begin spray painting.
- Let the mirror frame dry completely. Make sure that the mirror frame is in a well-ventilated area to help it dry quickly. A layer of chalk paint tends to take approximately 2 hours to dry fully, while a layer of spray paint will take between 10 minutes and 1 hour to dry.[10]
- Always follow the recommended drying time on the label of the paint that you are using.
- Drying times may differ slightly than what is recommended due to the climate. For example, the paint will take longer to dry in a humid environment.
- Add a second coat of paint if necessary and let it dry fully. If the first coat of paint didn't give the frame the coverage that you were aiming for or if the color isn't solid enough, apply a second coat. Let the second coat dry fully for at least the same amount of time as the first.[11]
- Wipe away the petroleum jelly from the mirror if you used it. Once the frame is completely dry, use a paper towel to remove the petroleum jelly from the mirror. If there is any petroleum jelly residue left on the mirror, use a clean cloth and glass cleaner to wipe this away.[12]
- Any paint that is on the petroleum jelly on the mirror will simply be wiped away with the paper towel.
- Remove the painter's tape and paper if necessary. If you used painter's tape and paper to protect the mirror, this can be removed once the paint is fully dry. Simply peel the painter's tape off the frame to remove the paper.[13]
- Place the mirror back into the frame if you removed it. Once the frame is dry, rest it face down on a flat surface and place the mirror back into the frame. Use a screwdriver to replace any screws that you had to remove.[14]
- If a professional glass shop removed the mirror, you will have to return to get the mirror placed back into the frame.
- Finished.
- Always protect the mirror before you paint the frame, otherwise, it's very easy for the mirror to get damaged by the paint.
EditThings You'll Need - Clean cloth
- Sandpaper
- Screwdriver
- Painter's tape
- Paper, newspaper, or thin cardboard
- Petroleum jelly
- Chalk paint
- Round paint brush
- Spray paint
- Paper towels
- Glass cleaner
EditSources and Citations
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| How to Make Dumplings with Self Rising Flour Posted: 09 Feb 2019 12:00 AM PST If you don't think you have time to make homemade dumplings, use a shortcut. Mix a quick dough using self-rising flour, fat, and liquid. For small, thin dumplings, roll the dough and cut it into squares. To make fluffy dumplings that are like biscuits, drop the dough into the pot. If you want completely smooth dumplings, shape them into balls. Then cook them on top of hot stew or broth and enjoy comfort food at its finest! EditIngredients EditRolled Dumplings - 1 1/2 cups (187 g) of self-rising flour
- 3 tablespoons (42 g) of butter, melted
- of milk or buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon (4 g) of chopped fresh parsley, optional
- Soup or broth of your choice, hot
Makes 8 servings of dumplings EditDropped Feather Dumplings - 3 tablespoons (36 g) of vegetable shortening
- 1 1/2 cups (187 g) of self-rising flour
- 1/2 tablespoon (0.1 g) of dried chives or 1 tablespoon (3 g) of fresh snipped chives
- of milk
- Soup or stew of your choice, hot
Makes 6 to 8 servings of dumplings EditRound Herb Dumplings - 1 1/4 cup (150 g) of self-raising flour
- 1 pinch of salt and freshly ground black pepper
- 2 tablespoons (7.5 g) of chopped fresh parsley or thyme
- 1 egg yolk, lightly beaten
- of olive oil
- of cold water
- Soup or stew of your choice, hot
Makes 8 large dumplings EditMaking Rolled Dumplings - Put the flour, butter, milk, egg, and parsley into a bowl. Get out a large mixing bowl and put 1 1/2 cups (187 g) of self-rising flour into it along with 3 tablespoons (42 g) of melted butter, of milk or buttermilk, and 1 beaten egg. For a fresh herb flavor, add 1 tablespoon (4 g) of chopped fresh parsley.[1]
- If you don't have butter, you can substitute vegetable shortening.
- Mix the ingredients into a soft dough. Stir the dumpling ingredients until the flour absorbs the butter, milk, and egg. Then use your hands to gently knead the dough until it comes together into a ball.[2]
- Stop kneading as soon as the crumbs from the bottom of the bowl are incorporated into the dough. Working the dough too much will make tough dumplings.
- Roll the dough thick. Sprinkle some flour on your work surface and place the dumpling dough on it. Use a rolling pin to roll the dough into an even thickness.[3]
- While you don't have to roll the dough into a specific shape, try to roll it into a square or a rectangle. This will make it easier to cut the dough into small squares.
- Cut the dough into pieces. Use a knife or pasta cutter wheel to slice the dough into thick strips. Then turn the knife or cutter 90-degrees and cut the strips into squares.[4]
- For wavy dumplings, use a fluted pastry wheel to cut the dough.
- If you prefer long, thin dumplings, leave the dough in long strips and don't cut them into squares.
- Lay the dumpling squares in a pot of hot soup or broth. Heat at least of hot soup or broth in a large pot on the stove. Place the dumpling pieces on top of the soup. You'll probably need to overlap the dough pieces a little to get them to fit in the pan.[5]
- Avoid pushing the dough down into the soup or broth.
- Simmer the uncovered dumplings for 10 minutes. Turn the burner to medium so the soup or broth bubbles gently. Gently stir the dumplings occasionally as they cook. This will prevent them from baking into a large clump. Simmer the dumplings until they're no longer doughy. Turn off the burner and serve the soup or broth with some of the rolled dumplings.[6]
- To test if the dumplings are doughy, insert a toothpick into the thickest one. It should come out clean if the dumplings are finished cooking.
EditCreating Dropped Feather Dumplings - Cut the shortening into the flour until it's crumbly. Put 1 1/2 cups (187 g) of self-rising flour into a bowl and add 3 tablespoons (36 g) of vegetable shortening. Use a fork, pastry cutter, or your fingers to mix the shortening into the flour until it starts to clump together.[7]
- Consider chilling the shortening to make it easier to cut into the flour.
- Stir in the chives and milk. Add 1/2 tablespoon (0.1 g) of dried chives or 1 tablespoon (3 g) of freshly snipped chives. Then stir in of milk until the flour is absorbed.[8]
- You should now have a firm dough. Don't worry if it's not completely smooth because the batter will still be slightly lumpy.
- Scoop the dumpling batter into a pot of hot stew or broth. Heat a pot of stew, soup, or broth over medium heat. Then use two spoons or a small cookie scoop to drop a mound of dumpling batter onto the hot liquid. Continue dropping the batter until you've used it all and the top of the liquid is covered with dumplings.[9]
- Cover and simmer the dumplings for 10 to 15 minutes. Turn the burner to medium-low so the liquid doesn't boil. Cook the dumplings until they're not doughy in the center when you insert a toothpick. Then serve the dumplings with some of the soup or stew.[10]
- If you made small dumplings, they'll cook faster than large ones so begin checking them at the 10 minute mark.
EditMaking Round Herb Dumplings - Stir the flour with salt, pepper, and the herbs. Put 1 1/4 cup (150 g) of self-raising flour into a mixing bowl and add a pinch of salt and pepper. Chop 2 tablespoons (7.5 g) of fresh parsley or thyme and add the herbs. Stir the dry ingredients until the herbs are incorporated.[11]
- Stir in the egg yolk and olive oil. Separate the white and yolk of 1 egg and discard the white. Put the yolk into a small ramekin and beat it a little with a fork. Add the beaten yolk to the bowl with the dry ingredients along with of olive oil. Stir until the yolk is combined.[12]
- If you don't want to throw the egg white away, save it to use in another recipe.
- Mix in cold water to form a soft dough. Stir in of ice water, at a time. You should see the dough start to pull away from the sides of the bowl. Use your hands to knead the mixture into a pliable dough.[13]
- If the dough comes together before you've added all of the water, you don't need to use it all. Adding too much water will make the dumplings heavy.
- Shape the dough into 8 large balls. Use a knife and cut the dough or pull off pieces of dough using your fingers. Divide the dough into 8 equal pieces and then roll them gently between your palms to make large balls.[14]
- If the dough sticks to your palms, dust them lightly with flour.
- Put the dumplings onto broth or stew and simmer them for 15 minutes. Heat a pot of soup or stew on the stove. Press each of the round dumplings down into the hot liquid so they're halfway submerged. Cover the pot and simmer the dumplings over medium heat.[15]
- If you're using stew, ensure that the stew meat is cooked before you add the dumplings.
- Simmer the uncovered dumplings for 15 minutes. Remove the lid from the pot and let the soup or stew bubble gently. Cook the dumplings for 15 more minutes with the lid off so some of the moisture evaporates and the dumplings finish cooking. Serve the hot soup or stew with the round herb dumplings.[16]
- Insert a toothpick into the center of a dumpling. It should come out clean if they've finished cooking.
- If you prefer, put the pot in a oven and bake the dumplings for 30 minutes.
EditThings You'll Need EditRolled Dumplings - Mixing bowl
- Measuring cups and spoons
- Spoon
- Rolling pin
- Knife or pasta cutter wheel
- Large pot
- Toothpick
EditDropped Feather Dumplings - Measuring cups and spoons
- Mixing bowl
- Spoons
- Large pot with a lid
- Toothpick
- Cookie scoop, optional
EditRound Herb Dumplings - Mixing bowl
- Measuring cups and spoons
- Spoon
- Ramekin
- Fork
- Pot with a lid
- Toothpick
EditSources and Citations
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