Write an article based on this "Cut a straightened paperclip in half. Pinch 1⁄4 inch (0.64 cm) of an end of the paperclip and fold it over. Bend the folded end at a 90 degree angle to create a tension tool. Bend the other half’s end at a 45 degree angle to make a picking tool. Insert the tension tool into the bottom of the keyhole. Turn the tension tool in the direction the lock turns. Insert the pick tool all the way into the keyhole. Jiggle the pick tool quickly until the lock opens."
article: Straighten a paperclip, then use a pair of needle-nose pliers with a wire cutter to cut it in half. Use the pliers to pinch the end of one of the halves. Fold the end about 1⁄4 inch (0.64 cm) from its tip. The folded end should be completely closed, so it’s flush with the half’s remaining length. Grab the folded end with the pliers and bend it at the fold's tip. When you're done, this half of the paperclip should look like a straight wire with a tiny hook bent at a right angle on one end. You’ll insert the tension tool into the bottom of the keyhole and use it to turn the lock open. Hold an end of the other half of the paperclip with your pliers about 1⁄8 inch (0.32 cm) from the tip. Fold this length at a 45 degree angle. The picking tool is what you’ll use to rake and release the pins. Slide the tension tool in with the hook facing down. Push it into the keyhole’s shear line, or the bottom of the hole, until you encounter resistance. Use as little force as possible to rotate the tension tool just slightly. You’ll need to carefully apply slight rotational tension, or twisting force, with the tension tool as you jiggle the pins with the picking tool. SentrySafe locks typically open to the left. Slide the pick tool all the way to the back of the upper part of the keyhole. The 45 degree bend should face up. SentrySafe locks often have 4 pins, and you’ll need to access the last pin at the back of the lock. Rake the pins by jiggling the pick up and down as you slowly pull it toward the keyhole’s opening. Keep the tension tool turned slightly toward the open position as you jiggle. Keep raking until you hear a click, then turn the tension tool all the way to the left to open the lock.

Write an article based on this "Get some light-colored sand. Allow the sand to dry overnight."
article: You can buy sand in hardware stores, art stores, and in aquarium-supply stores. If you already have access to sand, you can use that instead, as long as it is light enough. Try to get the lightest color of sand you can find; white would be the best because it will allow the colors to show up better. You can use this method to tint sand at the beach and make brightly colored sandcastles with it. If you don't want to wait that long, you can dry the sand in a preheated oven at 200 °F (93 °C) for 5 to 10 minutes. When the sand is almost dry, take it out of the oven and let it finish air-drying for a few hours.  Don't let the sand dry completely in the oven. If you do, the color may fade. Do not bake sand that's been colored with liquid watercolor.

Write an article based on this "Trim the roast of extra fat. Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius). Heat oil in a large dutch oven or frying pan. Place the roast in a dutch oven or roasting pan. Pour the wine and broth over the meat. Test the roast to make sure it's done. Remove the roast from the oven and allow it to rest uncovered for thirty minutes."
article:
Don't remove all the fat from the roast, but if it has a thick or tough layer on one side, use a sharp knife to loosen it, then pull it off and discard.  Place the roast in the pan and cook until it is brown on all sides.  Don't move the roast around in the pan until it is browned and ready to turn. Moving the meat will prevent it from browning thoroughly. Do not overcook; remove the meat as soon as it is brown on all sides. The point is not to cook it through, but to bring out the flavors in preparation for roasting. You may use the same dutch oven you used to brown the roast, or a clean roasting pan. Season liberally with salt and pepper. Remove the lid or foil from the pan and insert a meat thermometer into the roast.  Rare meat is done when its temperature has reached 125 degrees Fahrenheit(52 degrees Celsius). Medium rare meat is done at 130 degrees Fahrenheit (54 degrees Celsius). Medium well meat is done at 140 degrees Fahrenheit (60 degrees Celsius). Well done meat is done at 160 degrees Fahrenheit (71 degrees Celsius). Carve the meat with a sharp knife and serve sliced. If you'd like to make gravy, pour the drippings into a saucepan over medium heat. Add a few tablespoons of flour and stir until thickened.