Write an article based on this "Purchase a bag of cotton balls and a jar of Petroleum Jelly (like Vaseline). Take a cotton ball and slightly separate the cotton. Open the jar of Petroleum Jelly. Work the Petroleum Jelly into the cotton ball until evenly spread out. Store the Petroleum Jelly soaked cotton balls in a resealable bag or other suitable sealed container. Use."
article: With your finger, scoop out a small amount a little larger than the size of a pea. (Wearing latex gloves keeps the mess contained.)  (You can compact them for maximum storage space savings.) When using the cotton ball to start a fire, first spread out the fibers of the cotton to maximize surface area.

Write an article based on this "Skim the fat. Add more salt, if desired. Add more water, as needed. Arrange the garnishes in bowls. Dish out the hot pozole."
article: Use a ladle to skim excess fat from the top of the pozole once you finish cooking it. The amount of excess fat will depend on how fatty the meat you used was. More fat adds more flavor, but it also means that you will have more to skim off at the end. Taste the broth. If it is too bland, you can add more salt, to taste, at the end.  Make sure that you stir the salt in thoroughly after adding it. You will likely need to add 1 Tbsp (15 ml) or more, depending on your sense of taste. Since pozole cooks for so long, the sauce may reduce too much and become thick. If this happens, you will need to add more water at the end. Pozole should be very liquid. Add enough water to form a good broth consistency and heat another 10 to 15 minutes, or until thoroughly incorporated. The garnishes are served alongside the pozole so that everyone can add what they want.  Make sure that the lettuce, onion, and radishes are all shredded, chopped, or sliced thinly, making it easy to add them in small amounts. Cabbage can also be used instead of lettuce. Tostadas are crispy, fried corn tortilla shells. You can usually find them pre-packaged, or you can make your own by frying stale corn tortillas in a little hot vegetable oil. Alternatively, you can also use tortilla chips. Ladle the hot pozole into individual serving bowls. Arrange the garnishes in the center of the table so that your family or guests can add garnishes as they please.

Write an article based on this "Measure your bust. Measure your waist. Cut two pieces of elastic based on these measurements. Tie and trim the elastic."
article:
Wrap a soft tape measure under your arms and around the fullest part of your chest.  Stand in front of a mirror or ask for help from another person to make sure that the tape measure is parallel to the ground all the way around. Bring the tape measure together in the front to make it easier for you to read the numbers. Wrap a soft tape measure around the narrowest part of your torso.  The narrowest part of your torso is usually immediately above your belly button or somewhere in that area. Make sure that the tape measure is completely parallel to the ground all the way around. To double-check this, continue standing in front of the mirror or getting help from another person. Wrap the tape measure around your back and bring it together in the front. One piece should match your bust measurement and the other should match your waist measurement. Add roughly 4 inches (10 cm) of extra length so that you can tie the elastic together. Tie the elastic together to form bands and trim off most of the excess on the ends.  Slip the elastic over your bust and waist to make sure that it is fits. If it is too loose or too tight, re-tie it and try again. Knot the elastic to secure it in place.