Q: Although the decision may not be easy, one person will likely need to leave the house or apartment as soon as possible.  It may not be clear as to who should leave, so have an open and honest discussion about the facts and logistics of the move and who is most suited for it.  Try to stay as objective as you can while you work to decide who will leave. If you are able, consider volunteering to be the one who moves to make the choice easier. Sometimes issues may prevent someone from leaving the house or apartment.  These issues are usually financial in nature.  If this is the case, plan as best you can and work with the other person to make the living situation as comfortable as possible. In order to make the decision final, both parties will need to decide on an exact date that the move-out will happen either by or on.  Setting this date will help keep the process moving and will make the move-out easier.  Decide together which time-frames work best for both of you. Finalize a date that the move-out must happen either on or by. Stick to this date and work to make it happen. Before the move-out date arrives, you will need to make sure that the process is on schedule.  Since you have both agreed upon an exact move-out date, it will help the process of breaking up if both parties stick to this date.  Make sure you have both properly planned for the move-out and that everything is set up to make the process as smooth as can be.  If you are the one moving out you will have to look for a new place to live, locate any roommates if needed, and start planning the packing and moving of your personal items. If your partner is moving-out, make sure that you are able to afford your current place of residence alone or start looking for roommates if you cannot.
A: Decide who will leave. Set the date. Make the move.

Article: The procedure for disassembling a gun varies by model. If you haven’t done this before, follow the instructions provided in the manual or watch instructional videos online. Take pictures throughout the process so that you can refer to them when reassembling the gun. The best way to sand the parts is to use a sandblaster to remove the existing paint or coating from the metal. Use 120-grit aluminum oxide blasting media. If you can’t access a sandblaster, rough up the surface of the existing paint with sandpaper. This process preps the pieces so the new paint will adhere evenly. You can rent a sandblaster from your local home improvement store. You need an aerosol degreasing agent that dries without residue, like Brakleen or TruStrip Solvent. Put on gloves, a long-sleeved shirt, and eye protection, such as a face shield. Be sure you are working in a well-ventilated area. Spray each metal part with the degreasing agent and wipe it down with a clean, lint-free cloth.  Clean plastic pieces with 91% isopropyl alcohol instead of the aerosol degreasing agent.  Use clean gloves to handle the clean parts as oils from your fingers will mar the surface and prevent the paint from adhering properly. Use masking tape to cover all moving parts as well as any areas that you don’t want painted, like the trigger and trigger guard. Use modeling clay or foam ear plugs to plug holes in parts like the barrel so paint won’t pool inside them.
Question: What is a summary of what this article is about?
Disassemble the gun if you only want to paint certain parts. Sand the parts you want to paint. Clean metal parts with an aerosol degreasing agent. Mask any areas you don’t want coated and plug all holes.

Q: While you can poach any kind of fish, you should choose a fish that benefits from the flavor of being poached in milk. Delicate white fish works well and so do fillets of:  Bass Cod Haddock Halibut Salmon Sole, Tilapia Select a wide-bottomed saucepan and set it on the stove. Pour in 2 cups (500 ml) of whole milk and add a pinch of salt. Turn the heat on to low and bring the milk to a light simmer.  The milk should just bubble a little when it reaches a light simmer. You can also replace the milk with coconut milk, fish stock, or broth. Place two fillets of skinless fish in the pan with simmering milk. Each piece should be about 1/3 of a pound (150g). The milk should come about halfway up the sides of the fish. Continue to simmer the milk after you've added the fish and let it cook for 5 to 8 minutes.  Try to select fillets of fish that are similar in size. This will ensure that they cook evenly. You don't need to turn or flip the fish as it poaches. This could cause it to fall apart or overcook. Take a bamboo or metal skewer and insert it into the thickest part of the poached fish. The skewer should slide right in and be easy to remove. If it's hard to poke the skewer into the fish, it needs to poach a little longer. If you take a fork and gently rub it over the fish, the fish should flake. Let the fish cook for another minute and check it again. Fish cooks quickly so, check it frequently. Use a slotted spoon or fish turner to carefully lift the poached fish up and out of the milk. Serve the poached fish with fresh vegetables, roasted potatoes, rice, or a side of your choice. You can use the poaching liquid as a base for a creamy sauce. Try thickening the milk with a roux, cheese, or pureed vegetables (like cauliflower).
A:
Select your fish. Heat milk and salt in a saucepan. Add the fish and poach it. Check to see if the fish is done. Remove and serve the poached fish.