Problem: Write an article based on this summary: Tap the Apps button . Open the Contacts app. Tap your name. Tap Edit . Scroll down and tap the green plus + button next to "Phone". Enter your full phone number. Tap Save.

Answer: This button has 9 squares in a 3x3 grid.   It can be found at the bottom of the Home screen. It generally has an icon that resembles a person on it.  Tap the icon in your Apps menu to open the Contacts app. Alternatively, you can open the Phone app and tap the Contacts tab at the bottom of the screen. It's at the top of the page below your profile image if you have set one.  You can also tap your profile image. If you are viewing your contacts through the Phone app, tap your name below the "Me" label at the top. It's the middle tab at the bottom of the screen.  It has an icon that resembles a pencil. It's the first option at the top fo the section for personal information. Use the number pad at the bottom of the screen to enter your full phone number with country and area code. It's the second tab at the bottom of the screen.  This saves your phone number.  Your phone number should appear in the Settings menu. If your phone number is still not appearing or is incorrect in the Settings menu, make sure your SIM Card is properly installed.  If your phone number still does not appear or is incorrect in the Settings menu.  Contact your mobile service provider.


Problem: Write an article based on this summary: Place the honeycomb into a large bucket. Chop the honeycomb into mush. Strain the honey.

Answer: If you have not removed it from the frame already, do so now. Break the honeycomb into as many pieces as necessary to fit it into the bucket. You can usually break the honeycomb apart by hand for this part of the process. Use a large masher to crush the honeycomb until it turns into a thick mush. The comb should be so broken apart that you'll be unable to pick out any pieces of it by hand. Position a strainer, nylon straining bag, or several layers of cheesecloth over your collection bucket. Pour the smashed honeycomb into the straining mechanism and allow the honey to gradually separate and strain off into the bucket beneath.  Note that this process could take hours to complete. If you want to speed the process along, you can crush the already mashed honeycomb in your hands and into the strainer. This can be extremely messy, though, and the process will still take a while. Some of the mashed comb may not come out of the preparation bucket on its own. If this happens, you will need to use a scraper to get all of the honeycomb mush still clinging to the sides and bottom of the container.


Problem: Write an article based on this summary: Turn over 1 card from the draw pile to make the discard pile. Play cards in ascending order on the start card. Draw up to 3 cards in your hand. Pick up the whole discard pile if you can't play. Move on to the next person to the left. Use 2s and 10s as wilds. Clear the discard pile if 4 of a kind is played.

Answer: If you're the dealer, place the card face-up to the side of the draw pile. That will be the starting card for the discard pile, and the player to the left of the dealer will play on it to start the game.  One variation says the first player with a face-up 3 starts the game by playing a card from their hand. If no one has a 3, it moves to 4s. Another variation says the person to the left the dealer plays the lowest card in their hand. As an example, say the starting card is a 6. If you're the starting player, you play a card that is equal to or higher than the starting card. You can actually play multiple cards, as long as they're all equal to or higher and of the same rank.  You can use any higher card, but it's smarter to play your lower cards first. For instance, if the starting card is the 6 of hearts, you can play a 6 of spades, a 7 of diamonds, or a king of clubs. You could also play 2 6s or 3 8s. The cards are ranked with the ace as the highest and the 3 as the lowest. The 2 is a special card that resets the deck. Once you've played, you still need 3 cards to make your hand. Pick up enough cards from the draw pile to equal 3. Don't draw a card if you have 3 cards or more, which can happen later in the game.  So if you played 1 card, you pick up 2. In some variations, if you draw a card that's the same number as the last card you played on the pile, you can play it. This rule only applies if the next player hasn't added a card yet. You must play a card if you can. If you can't play, you have to pick up the discard pile. Then, the next person has their turn; they can play any card from their hand. After the first person plays, go around the table. Each person plays what they can in the middle, then draws up to 3. If they can't play, they pick up what's in the middle. Play continues this way until the draw pile is depleted. In most variations of this game, you can play the 2 on top of any card, and it resets the discard pile to this number. You can also play the 10 on any card, but it takes the discard pile out of the game instead of resetting it. The player who put the 10 down then draws up to 3 and plays any card. You can play any card after you play a 2 or 10. If 4 of the same numbers are played in a row, either by one player or multiple players, it clears the discard pile. Place it to the side, as these cards are out of the game.  The player who played the last card can play any card, starting the discard pile again. In some variations, anyone can jump in to finish 4 of a kind. For instance, if the dealer plays 3 7s, someone across the table can play 1 7 to complete 4 of a kind, even if it's not their turn. It then becomes their turn, skipping the other players.


Problem: Write an article based on this summary: Smoke cheese over a pan of ice. Alternatively, use a tin can. Light a flavorful smoke source. Arrange the vents. Add the cheese. Check the cheese frequently. Smoke for 0.5 to 6 hours, turning occasionally. Let the cheese cure before eating.

Answer:
The simplest way to keep your cheese cool in a hot smoker or grill is to place a large pan of ice . Put a grate over the pan for the cheese to rest on, then skip down to the "Light a flavorful smoke source" step. If you don't have room for the ice pan, or you are concerned about the moisture slowing the smoking down, try the next step instead.  If you have the space, fill a colander with ice instead and put it over a pan to catch drips. This makes it easier to replace the ice. Read the section on preparing the cheese if you haven't already. Take a clean, sturdy tin can, such as a soup can holding at least 10 oz. (300 mL). You'll use this as an undersize chimney starter, keeping the fire small and low-temperature. If you have a large smoker, you may need to use a larger coffee can instead to get enough smoke density. If using ice, start the fire as normal, using three or four small charcoal briquettes (or an electric smoker's heating element). Use a pan of flavorful wood chips or pellets directly over the heat to create the smoke. (See the tips section below for advice on flavors.) If you are using the tin can, there are two options available:  Tin can method A: fill half the can with charcoal briquettes. Fill the next ¼ of the can with water-soaked wood chips, then the rest of the can with dry woodchips.  Tin can method B: Punch a hole in the can near the upper rim. Stick a brand-new, soldering iron into this hole, then fill about half the can with wood pellets (no charcoal necessary). Plug in the soldering iron to start the fire.Never use a soldering iron that has been used for soldering, or the smoke will contain toxic chemicals. Adjust the air vents until plenty of smoke is produced, but the wood is burning slow and steady. With the smoke source at the base of the smoker or grill, add the cheese pieces over the top grate. Close the smoker or grill. If the day is windy, you can cover the closed device with a tarp to keep the smoke inside. With these methods, it's a smart idea to check the cheese every 15 to 20 minutes, especially the first time you try it. Look for the following problems and correct them:  Maintain the fire by adding more charcoal every 30–40 minutes, or more wood chips or pellets whenever they run low. (Include both wet and dry wood chips if using tin can method A.) If the cheese develops sweat beads, it is getting close to melting. Narrow the air vents or cool the cheese using the methods below. If using an ice pan, replace ice water with fresh ice. On a cool day with a low fire, this may not be necessary. Cheese absorbs flavors easily, and does not need to be smoked as long as meat does. Turn the cheese over every 15–30 minutes, or at least once during the smoking process. Wait until the cheese has developed a darker "smoke ring" around its edges before removing from heat.  Soft cheese in a warm smoker can be finished in as little as 30 minutes, if you prefer a light flavor. One or two hours is more common. Thick blocks of hard cheese smoked on a cold winter day may take as long as 4–6 hours. For your first attempt, 3 hours or less is recommended to avoid overpowering the original cheese flavor. Remove the cheese and wrap it in wax paper or parchment paper. Keep it in the refrigerator for at least a week so the smoke flavor mellows into a more attractive taste. Often, the cheese tastes better after two to four weeks refrigerated. Do not wrap the cheese in plastic. If you want to prevent it drying out, wrap in wax paper, then place in an unsealed plastic bag.