Write an article based on this "Talk to your doctor if you may be at risk. Alert your doctor if you think you are infected. Discuss medications with your doctor. Make dietary and activity changes as recommended by your doctor."
article: Pseudomonas are most dangerous for people who are in hospitals and have weakened immune systems. Newborns have a higher risk. As an adult, you may have a higher risk if:  You are being treated for cancer You have HIV/AIDS You have cystic fibrosis You are on a breathing machine You are recovering from surgery You have a catheter You are recovering from severe burns You have diabetes mellitus Tell your doctor as soon as possible because you will need prompt attention. Pseudomonas can manifest as many different types of infections, depending on where they are located in your body. You may have:  Pneumonia. This may be associated with an infected breathing machine. An eye infection An ear infection A urinary tract infection that is introduced by a catheter An infected surgical wound An infected ulcer. This may occur to patients that are on prolonged bed rest and develop sores. A blood infection that enters through an intravenous line Your doctor may take a swab sample and send it to the lab to confirm exactly what strain is infecting you. The lab may also be able to help determine what drugs are likely to be effective against the infection. Pseudomonas are often resistant to many commonly prescribed drugs. For many of the drugs that are effective, it is important that your doctor know your complete medical history, particularly if you think you could be pregnant or if you have renal (kidney) impairment. The doctor may prescribe:  Ceftazidime. This is usually effective against a common form, Pseudomonas aeruginosa. It may be administered as an intramuscular injection or through an IV. It may not be appropriate for patients who are allergic to penicillin. Piperacillin/Tazobactam (Tazocin). This is also effective against Pseudomonas aeruginosa. It may interact with other medications, so give your doctor a complete list of what you take. This includes over-the-counter medications, herbal remedies, and supplements. Imipenem. This is a broad-spectrum antibiotic which is often administered with cilastatin. The cilastatin increases the half-life of the imipenem and can also help it better penetrate tissue. Aminoglycosides (Gentamicin, Tobramycin, Amikacin). The dosages of these drugs may need to be adjusted according to your body weight and the health of your kidneys. Your doctor may monitor your blood and hydration levels during these treatments, as side effects can include kidney damage (such as nephrotoxicity) or ear and hearing damage. Ciprofloxacin. This can be taken orally or intravenously. Tell your doctor if you have epilepsy, renal impairment, or think you may be pregnant. Colistin. This can be taken orally, intravenously, or in a nebulized form. Some patients, such as those with cystic fibrosis, may need to change their diet and activity levels to ensure proper nutrition and promote healing.  If you are on a ventilator to help you breathe, your doctor may recommend a diet that is higher in fats and lower in carbohydrates. Carbohydrates can increase the amount of carbon dioxide your body produces, making breathing more difficult when you are on a ventilator. If you have a systemic infection, you may need to limit your activity levels. This may not be the case for a localized infection.

Write an article based on this "Bake your sardines with herbs. Broil your sardines. Grill your sardines."
article: Add your sardines to a warm, oven-safe dish and sprinkle them with fresh herbs. Fresh parsley and some black pepper taste great with sardines. Cook your sardines at 500 °F (260 °C) for six minutes before removing them from the oven. You can eat baked sardines on their own or add them to dishes like eggs or pastas. Place sardines in a baking dish and season them with your choice of spices, herbs, oils, or things like lemon juice. Place them under your oven's broiler and let them cook for two to three minutes. Broiled sardines can be eaten on their own or mixed into seasoned vegetables. Add a little bit of butter or olive oil to a skillet. Add your sardines to your skillet and grill them over medium heat for two to three minutes until they're charred on one side. Then, flip the sardines over and repeat on the other side.

Write an article based on this "Prepare the strainer. Heat the milk, cream and salt. Slowly add the vinegar. Let the mixture sit until it's thick. Ladle the curds into the strainer. Let the ricotta drain. Spoon the ricotta into a bowl."
article:
Line the fine-mesh strainer with a large piece of cheesecloth, and set it over the nonreactive bowl. Set this contraption on your work surface so to have it ready for the cheese mixture. If you don't use cheesecloth, it will be difficult to separate the cheese curds from the whey. You can substitute a double layer of paper towels or a thin cotton dishcloth in a pinch. Place the milk, cream and salt in the saucepan and heat the mixture over medium-high heat. Allow it to heat until it reaches 200 degrees F. When the mixture is hot enough, turn off the heat and move the saucepan so the milk can begin to cool. It should take about 5 minutes to reach the correct temperature.  Stir the mixture as it's heating to prevent it from scorching on the bottom.  Use your candy thermometer or an instant-read thermometer to determine whether the mixture has reached the right temperature. If you don't let it cook long enough, the curds won't separate from the whey. If you overcook it, the texture will be ruined. Use one hand to stir constantly while the other hand slowly pours the vinegar into the heated milk and cream mixture. The vinegar will cause the curds to coagulate and separate from the whey. You'll see solid bits forming and floating to the top of the liquid. Keep stirring until all of the vinegar has been added.  The curdling agent in this case is vinegar, but some people prefer to use other substances. Try substituting 3 tablespoons (44.4 ml) of lemon juice for a different flavor. For a more traditional touch, try using animal rennet as your coagulant. Mix 1 teaspoon of rennet with 1/4 cup of cold water, then stir it into the milk mixture. Wait about 10 - 20  minutes for the coagulant to go to work and cause the curds to separate from the whey. It's ready when the curds have floated to the top to form a thick layer, leaving the liquid whey underneath. Scoop out the thick top layer of curds and ladle them over the cheesecloth-covered strainer. Keep ladling out the curds until all that's left in the saucepan is the whey. You can discard the whey at this point. Wait at least an hour for the last of the whey to drain from the ricotta through the cheesecloth into the bowl. It will take about half an hour for the ricotta to fully drain. Don't attempt to stir it or push it through the cheesecloth, as this will just push the curds into the cloth. If you'd like a creamier final product, stop draining the ricotta after 5 - 10 minutes. For a drier final product, wait an hour for it to drain. The finished ricotta is now ready to use in your favorite recipe. It's delicious as part of a savory dish or a dessert. Ricotta will keep in the refrigerator for about a week.