INPUT ARTICLE: Article: When you've finished writing your letter, proofread it carefully and correct any typographical errors and mistakes in grammar or punctuation. You may want to read your letter out loud to make sure it reads easily.  End your letter with a closing greeting such as "Sincerely yours," and leave a few blank lines for your signature. Below that, type your name and address, along with any other identification or contact information you think is necessary, such as your phone number or email address. If you're including any other documents with your letter, list them at the bottom of your letter so the reader knows what attachments to expect. You also can use this list as a checklist for yourself to make sure you've included everything necessary. Print your final letter and sign it using a pen with blue or black ink. Check the date on your letter before you send it and make sure you don't need to adjust it forward. When you've signed your letter, make a copy of the signed letter for your own records. If there are any additional documents that you need to include with your letter, make copies of them. Find out if you are expected to send originals or if copies will suffice. If you must send originals, make a copy for your own records before you send the document.  If you're sending original documents, it's generally best to use a larger manilla envelope that will allow you to mail them without folding them. For copies, use a standard letter-sized envelope unless you have more than three or four sheets, in which case it's generally better to use a larger manilla envelope and leave them flat rather than folding them. Mark each copy or document carefully in case they get separated from each other. Once you have everything in an envelope, you'll need to make a trip to the post office to ensure you have correct postage on the letter and have formatted the address correctly, particularly if you are mailing it to a foreign country.  Include your name and the return address on the envelope. This will be written either on the back of the envelope or on the upper-right-hand corner, depending on the country's custom. The name and address of your recipient should be written in the middle or lower-right portion of the envelope, again depending on the country's custom. Use the recipient's formal title if applicable. You may want to wait until you get to the post office to address your envelope, or research formatting ahead of time. If you're handwriting the addresses on the envelope, use a ballpoint pen so the ink won't smear, and print carefully or write in all caps. Don't write in cursive or script on the envelope, as it is difficult to read.

SUMMARY: Finalize your letter. Gather any attachments. Mail your letter.


INPUT ARTICLE: Article: This recipe can also be made with uncooked rice, though it takes much longer. Just make sure there’s enough room in the pot for plenty of water, too. You can also make this dish with a rice cooker or in the microwave. With those, times may vary. Essentially, congee is just cooked rice with much more water, allowed to stew. As most rice porridge is used to get rid of leftover rice, measurements are not a standard of this timeless recipe. However, with cooked rice, you want about twice as much water – enough to cover the rice and then about an inch more.  If the rice is uncooked, you’ll need about 4 times as much water. The rice expands and absorbs the water while cooking. Broth is good if you're looking for a richer, more savory taste, but it's hardly necessary. Keep stirring to nudge the grains apart and to give it a smooth consistency from the get-go. Once it reaches a boil, bring the heat down to low and let simmer. Cover your pot, resisting the urge to check it more than once or twice. The more you open it, the more the steam and heat escapes, slowing the process. Be sure to break up the eggs with a fork or you might end up with bits of yolk floating around in your porridge. In traditional rice porridge, the eggs are blended right into the porridge, giving it flavor instead of texture. Congee, or rice porridge, isn't about rice porridge with bits of scrambled egg floating about. To be sure it'll turn out smooth, whisk up the eggs beforehand and then add to your porridge. As the broth or water breaks down the rice, slowly it will start to congeal and become one mass. The grains will smooth out and the water will seem the thicken. If you see this, you're on the right track! Be sure to keep stirring – it's best that it's all cooked evenly and nothing is left to harden on the bottom of the pan. Soy sauce is a very common addition to congee, and some people like to add a little kick with chili sauce or Sriracha.

SUMMARY: Place leftover cooked rice into a large pot. Cover with water or broth by about one inch. Bring it to a boil and then simmer for 10 minutes. Add the eggs. Keep stirring until the porridge is gelatinous and smooth. Add soy sauce or other condiments, if you’d like.


INPUT ARTICLE: Article: You might need to use some pressure to constrict the shock as it falls into place, and you might need a help to help lift the suspension back up to reinstall the bolts in the correct positions. It can be kind of a balancing act, so it helps to have another set of hands. Screw on the nuts hand tight. Reattach it and screw the bolts back on hand-tight. Replace the shock tower nuts you removed at the beginning of the process, probably in the trunk of the vehicle. Before you go tightening everything back down, recheck the specifications for torque to be sure everything's secure. Most of the shocks should wear out at the same time, so if you're going to do one, you're probably going to end up doing them all. Do in following the same steps and then put the wheels back on and tighten the lug nuts to finish the job.

SUMMARY:
Fit the new shock back onto the suspension control arm. If needed, you may once again affix the anti-roll bar if you removed it earlier. Check your torque specs in the service manual. Repeat the steps to replace the other 3 shock absorbers, if necessary.