Before you go fishing, you should buy a container of worms or dig some up from your garden. Keep them in a small container full of cool dirt - Tupperware works well. Only bring your worms out when you're ready to use them. Make sure your hook is well-secured to your fishing line. For tips and tricks on finding your own worms, see our How to Gather Earthworms guide. For help tying your hook to a fishing line, see How to Tie a Fishing Knot. Pick a spot about half a centimeter from one end of the worm. Too close to the worm's head, and he might be able to wiggle away from the hook. Take care not to hook your hand as the hook passes through the worm's body - don't press directly down onto the hook's point through the worm. No need to be squeamish! Though the worm may squirm and thrash when you hook it, scientists believe that worms can't feel pain. Slide the worm up the hook in the same way you would slide a bracelet up your arm. Position the speared worm so that it's just below the hook's knot. To further secure the worm, some fishermen tie the short end of the speared worm to the fishing line with a simple knot called a  half hitch . To perform a half hitch knot, loop the fishing line around your worm, passing the line through the loop. Tighten to secure the worm to the line. Choose a spot a little further down the length of the worm - your best bet is to leave a little slack so that the "loop" of the worm's body between the two speared spots is slack enough to move a little. Repeat this step going down the length of the worm. When baited, the worm should have an accordion-like appearance.  The precise number of times you'll need to spear the worm varies based on its length. Generally 3-5 times is plenty. Don't spear the very end of the worm. By leaving a little of the worm's length a little "limp," you allow it to wiggle, which catches fish' attention better than a tightly speared worm. If your worm is bunched up near the hook's knot, move it down to the "curve" of the hook. You want the fish to bite the hook's barb - if the worm isn't anywhere near the barb, a fish might be able to get a free meal! Repeat this process as needed when you lose a worm or catch a fish. Practice makes perfect - it can be tough to spear squirmy, slimy worms at first, but within no time you'll be baiting worms like a pro angler. Happy fishing!
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One-sentence summary -- Grab a worm and a hook. Stick the barbed end of the hook into the end of the worm so that it passes all the way through. Push the worm to the top of the hook. Grab the long end of the speared worm and push the hook through it again. Pull the worm down onto the hook. Cast away!

Q: Keep the frozen foods chilled while they thaw so they do not develop harmful bacteria. Meat in the fridge is safe to use 1 to 2 days after it’s completely thawed or it can be refrozen if you end up not using it.  Larger meats will require more time to thaw in the fridge. For example, a large frozen turkey should be thawed in the fridge for 24 hours for every 5 pounds (2.3 kg) it weighs. You can also thaw meat in a sink filled with cold water. Put the meat in a water-tight bag and fully submerge it in the sink. Change the water every 30 minutes as it starts to warm up. Meat thawed this way needs to be cooked immediately. Never thaw foods at room temperature or else harmful bacteria could form. Once the meat is thawed, put the marinade in a resealable plastic bag along with your meat and leave it in the fridge. Not only will it help tenderize your meat, but the meat will absorb the flavors and make your meat tastier.  Marinating for longer than 12 hours can make your meat too mushy or stringy once it’s time to cook it.  Marinades can be made with balsamic vinegar, red wine, or any liquid with herbs and spices. Keep the meat on a baking tray or in a bag so you don’t contaminate your countertops. Meat that’s too cold will cook unevenly and make it overdone on the outside while it’s undercooked on the inside. Hold the bit of fat with your non-dominant hand and pull it away from the meat until it’s taut. Cut with a chef’s knife where the fat meets the meat with a slow slicing motion. Tilt the knife towards the fat as you cut so you don’t remove portions of good meat.  Remove small strips at a time so you have the most control. Leave some fat on the meat. The fat will render as you cook it and make your meat more flavorful. Cook meat like venison, buffalo, or chicken for lower fat content. Add the seasonings right before you plan on cooking the meat. Sprinkle ¾ tsp (4 g) of salt and pepper per 1 lb (0.45 kg) and rub it in so the meat absorbs the flavor as it cooks. Add other spices and herbs if you want a more complex flavor, but usually a simple season will do the trick.
A: Thaw frozen meat in the fridge for 24 hours. Marinate meat for up to 12 hours for added flavor. Pull the meat out of the fridge at least 15-30 minutes before you cook it. Remove any excess fat from your cut with a knife. Season the meat with salt and pepper.

Article: It's the app with a white speech bubble on a blue background. Look for the group conversation you want to mute and long press on the conversation. This will open some additional options at the top of the screen. It's the icon that looks like a bell with a diagonal line going through it on the top-right of the screen. This disables notifications for the group conversation and your phone will no longer notify you of messages from this conversation.
Question: What is a summary of what this article is about?
Open Messages. Tap and hold the group conversation. Tap .

Article: Move the spatula around the stain with small circular motions.  This will loosen the debris that forms the stain and make the color fade. Mix four tablespoons baking soda and one or two tablespoons of water.  Smear the baking soda on the burned area with your finger or with a sponge.  Cover the area with a warm, damp rag.  Wait 30 minutes. After 30 minutes has elapsed, use a damp sponge or cloth to wipe the stained area.  If some of the stain remains, re-apply the baking soda paste and the damp cloth, and try again. The best cloth to wipe the area with is a microfiber cloth.  These cloths are specially designed with more fibers than a normal cloth, meaning they can absorb more of whatever you’re trying to wipe up than regular cloths.
Question: What is a summary of what this article is about?
Rub the stain with a silicone spatula. Make a baking soda paste. Wipe the area clean.