Problem: Write an article based on this summary: Prepare your horseradish. Combine all your ingredients. Cover and refrigerate until you wish to devour your spicy horseradish mayo.

Answer: If using pre-made horseradish, simply measure out your called amount. Fresh horseradish will be significantly more potent than pre-made, so caution is needed when chopping it. To prepare it, simply chop up your horseradish root. Pour it into a food processor, add a few drops of water, and grind it up. Now you’ll have a paste similar to pre-made horseradish. When using fresh, you may wish to lower the amount called for in your recipe by half or more. Always remember it is easier to make something more spicy, than it is to make something less spicy. Using a whisk, mix your mayonnaise, horseradish, chives, lemon juice and pepper. Whisk until the color of the mayonnaise is solid, and even. There should be no streaks. Use a metal or glass bowl when making horseradish mayo. Horseradish is significantly more pungent than onions or chilis, and making your mayo in a plastic dish can leave a smell or flavour that is less-than-desirable after removing the mayo. Your mayonnaise will improve in flavour, but also spiciness, with age. If you can, make it the night before it is needed so the flavours have time to blend together and become more full.


Problem: Write an article based on this summary: Cut the cakes. Apply the crumb coat. Assemble and frost the castle.

Answer: Using a pastry knife or cake cutter, slice off the top quarter-inch to half-inch (0.6 to 1.25 cm) of the cakes to ensure they both have a smooth, flat top. Then cut each cake in half and separate the tops and bottoms.  Prepare a cake plate that you can assemble and serve the cake on. This will make it easier to move and present the cake once it’s fully assembled and decorated. Wash and dry the cake plate, then set it aside. Place the cakes on two separate plates to frost them. With each cake bottom, spread a thin layer of frosting on the top. Then place the top of each cake back onto the bottom of the cake. Spread a thin layer of frosting over the sides and top of each cake. Use a flat frosting knife to spread the frosting out evenly over the cake, making sure the cake underneath isn't exposed anywhere.  Refrigerate the cakes for 20 minutes to help the icing set. The crumb coat is a layer of frosting that will trap any crumbs, which will make the final frosting layer look smoother and cleaner. Remove the cakes from the fridge. Place the larger cake on the cake plate. Using a spatula, pick up the smaller cake and carefully center it on top of the larger cake. Apply a generous layer of frosting over all the exposed areas of cake.  Smooth and even the icing out with a flat cake knife. Set aside a few spoonfuls of leftover frosting. Return the cake to the fridge and let the icing set for 20 to 30 minutes.


Problem: Write an article based on this summary: Try air drying if you have a small number of papers to restore. Lay your wet paper on a flat surface. Dab the wet paper with a towel. Dry the papers with an oscillating fan. Weigh your paper with a sturdy object to dry it completely.

Answer: Air drying is ideal if you have 200 or fewer documents because you'll be able to pay direct attention to them as they dry. If you have a larger number of wet papers, try freezing them instead.  Air drying is generally more labor-intensive than freezing your papers.  Do not air dry glossy papers. Freeze them instead to avoid damage. Drying paper can take several hours, so choose a surface where they can lie undisturbed. If the papers are loose-leaf, lie them down flat and apart from each other. Bound papers or documents with multiple papers should be placed together but apart from separate papers. Choose a room with good air circulation and low humidity levels to help the papers dry faster. Soak away any excess moisture with the towel so the paper can dry faster. Instead of rubbing, which can damage the wet paper, dab it gently and carefully. If your document has multiple papers, insert tissue or a paper towel every 10 pages.  Do not separate severely wet sheets if your document has multiple papers. Wait until they dry enough to be damp, but not soaked.  Change the tissues or paper towels regularly until the papers become damp. Position a fan that can oscillate back and forth between the paper or papers while they dry. Do not aim the fan directly at the papers to ensure that they dry as evenly as possible. Once your document dries enough that the papers are damp instead of wet, weigh them down with a flat, sturdy object until they dry. If your document is bound or has multiple pages, sandwich each page with a tissue or paper towel. A large book that you don't need to keep in mint condition or a paperweight could both work as sturdy objects.


Problem: Write an article based on this summary: Irrigate the wound with sea water. Control any bleeding. Soak the wound in hot water. Monitor the wound for signs of infection.

Answer:
While still in the water, irrigate the wound with sea water, removing all debris and foreign bodies from the affected area. Use tweezers from a first-aid kit if necessary. Once the area is thoroughly irrigated and all foreign bodies are removed, come out from the water and dry the area off with a clean towel, taking care not to injure yourself further.  DO NOT remove any penetrating debris from neck, chest, or abdomen. Bleeding is common after a sting. As always, the best way to stop bleeding is by applying direct pressure at the source or slightly above the source with one finger for a few minutes. The longer the pressure is held, the more likely the bleeding will subside. Try using hydrogen peroxide in conjunction with holding pressure to help stop bleeding if you cannot control it with direct pressure alone. Careful, hydrogen peroxide may sting! You can combine this step with the previous step of applying direct pressure to control bleeding. Soaking the wound in hot water helps alleviate the pain by denaturing the venom protein complex. Optimal temperature is 45°C (113°F), but be certain not to cause any burns. Leave the wound soaking for 30 – 90 minutes, or until the pain has subsided. Proper wound care includes keeping the area clean by applying soap and rinsing with water as well as keeping the wound dry at all times. Keep the wound uncovered and apply antibiotic ointment daily. Avoid non-antibiotic creams, lotions, and ointments. Over the next several days, if the area becomes red, tender, itchy, sore, or begins to swell or develop a cloudy discharge, seek medical attention at the local urgent care center or emergency room. You may need antibiotics and/or drainage of an abscess.