In one sentence, describe what the following article is about: Using a dry mop or vacuum is ideal, although you can sweep with a broom if you’re in a hurry. Opt for a soft and fluffy dust mop, preferably with a removable end that’s machine washable. Don’t use a vacuum with a beater bar, which can scratch or dull your flooring. Try a vacuum attachment for bare floors or a soft head attachment.  Mops with disposable dusters are more expensive in the long run and tend not to clean as well as fluffy, washable mop heads. For quick sweeping, brooms with rubber bristles work well. Vacuum or sweep first. Fill a bucket with plain warm water. Rinse the mop often, and replace the water when it looks dirty.  Avoid using a sponge mop, since it can drive dirty water into the grout.  Unglazed tile can only be cleaned with water, thus it needs more regular cleaning than glazed tile in order to avoid staining. Vacuum or sweep before using a wet mop. Fill a bucket with warm water. You can add a drop of dish soap to a gallon of water if your glazed tiles are visibly dirty. Rinse the mop frequently, and change out the water when it gets dirty.  Avoid using a sponge mop, which can deposit dirty water into grout.  If you used soap, follow up with at least one rinse using a mop and plain water. This will pick up any leftover dirt, prevent water spots, and give your flooring shine. Drying your flooring is especially important if you have unglazed tiles. Unglazed tiles are more porous than glazed tiles, and if they are left wet will be more likely to accumulate organic staining from mold or mildew.
Summary: Sweep or vacuum twice a week. Use a wet mop on unglazed tile every day. Mop glazed tile weekly. Dry the floor with clean towels.

Avoid fillets that have a strong, fishy odor. They should look freshly cut. For the best results, cook the fillets immediately. If you can't cook them right away, store the sole for up to 2 days in the coldest part of your fridge.  Frozen sole fillets should also smell mild. Look for frozen fillets that are tightly packaged. Make sure there's no visible ice or blood. Store frozen sole fillets in the freezer for up to 3 months. Excess moisture on the fish can cause the flour coating to clump up. Before you coat the sole fillets with flour, gently pat both sides of each fillet with a paper towel. Measure out ¼ cup (30 g) of all-purpose flour and spread it evenly over the surface of a large plate or dish. Choose a plate or dish that is large enough to easily accommodate the length of your sole fillets. A large serving platter would work great for this. Measure out ½ teaspoon (2 g) of kosher salt. Working with 1 fillet at a time, sprinkle the salt on each side. Continue doing this until you've seasoned all 4 of the fillets. Place 1 fillet flat on the flour-covered plate. Pick the fillet up and lay it down on the other side. Shake the fillet gently to remove any excess flour. Place the flour-coated fillets on a clean plate and set them aside for now. Use a stainless steel or a cast iron skillet. Turn the burner to medium and place the skillet on top of it. Allow the butter to melt until it coats the bottom of the skillet. Trim both ends off the lemon but leave the lemon peel intact. Slice the lemon into 12 thin circles. Lightly brown the lemon pieces in the skillet, stirring them occasionally as they cook. You may need 2 lemons if yours are very small. Push the browned lemon pieces to the side of the skillet, then lay the fillets flat at the bottom of the skillet. Depending on the size of your skillet, you may need to work in batches. You’ll know the fillets are fully cooked when the flesh is a uniform color throughout. The fillets should flake easily when they’re ready to be taken out of the skillet. If you’re working in batches, place the cooked fillets aside on a clean plate and repeat the process with the remaining pieces. Stir the ingredients together but leave the browned lemon pieces to the side or transfer them to a clean plate. Remove the skillet from the heat and turn off the burner. Grab the skillet handle and tilt it so that the butter swirls around the bottom and melts. The butter should melt within 30 seconds or so. Add 1 fillet to each serving plate. Spoon or ladle an equal amount of the butter and caper mixture over each fillet, drizzling the sauce from end to end. Use the remaining lemon slices as garnish for each plate. Serve the sole fillets right away -- they're best enjoyed while hot. Refrigerate leftovers in an airtight container and consume them within 3-4 days.
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One-sentence summary -- Buy sole fillets with moist flesh and a mild scent. Dry the fillets gently with a paper towel. Place the flour on a large plate. Season the sole fillets with the kosher salt. Coat both sides of each fillet with the flour. Melt 1 tablespoon (14 g) of butter in a large skillet. Slice the lemon and cook the slices for 2 minutes. Add the fillets to the skillet and cook the first side for 2 minutes. Flip over the fillets with a spatula and cook for another 2 minutes. Add 2 tablespoons (23.3 g) of capers and the rest of the butter to the skillet. Plate the fillets and spoon the butter sauce over them. Top each fillet with 1-2 browned lemon slices and serve the dish.

Problem: Article: Pick a mirror that’s big enough to fit as much of you in the shot as you want. For instance, a small wall mirror works if you just want a selfie of your face, whereas you need a taller mirror if you want a picture of your whole body. Keep in mind that you can crop your selfies, too. If you just want your face in the picture, but you only have a giant wall mirror, crop the rest of your body out of the photo after you take it. If you’re taking your selfie in your bedroom or your own house, make sure the space that will be showing in the picture is organized and clean. For example, put away any dirty clothes on the floor, make your bed, and check that anything potentially embarrassing, like your life-sized celebrity crush poster, is hidden. Natural lighting is the most flattering for pictures. To take advantage of this, open the blinds or curtains on windows to allow more light in and try to take your picture during the day when it’s sunny outside. If it’s nighttime, recreate natural lighting by turning on soft, warm lamps instead of bright overhead lights.  Avoid fluorescent or harsh white lights which dull your skin. Make sure that the light isn’t directly at your back. Otherwise, you’ll just be a silhouette. Adjust the light if possible so that it hits you in the front.
Summary:
Find a mirror that’s the right size, like a full-length one for a full body selfie. Clean up the room that’s visible in the mirror if possible. Find a spot that has good natural lighting or that is well-lit.