INPUT ARTICLE: Article: These three skills are essential for unlocking the Regis. You can get Dig from the Fossil Maniac's brother on Route 114. You get HM03 (Surf) for defeating Norman, the Petalburg Gym leader. Dive can be obtained from Steven in Mossdeep City. You'll need to have beaten at least the first seven gyms to be able to access all of the moves you need to get the Regis. After defeating Tate & Liza in Mossdeep Gym, you'll gain the ability to use Dive in deep water. This is the last necessary skill to unlock the Regis. This is a rare Pokémon that can only be found in Underwater areas. In Ruby and Sapphire, use Dive on Route 124 and 126 to try to encounter a Relicanth, which has a 5% chance of appearing. In Alpha Sapphire and Omega Ruby, you can find additional Underwater areas on Routes 107, 129, and 130. There are also several underwater areas scattered throughout the world. You can fish for Wailmer in most areas in the game. Once you level Wailmer up to level 40, it will evolve into Wailord. You can also try to catch a Wailord by surfing around on Route 129, though it only has a 1% chance of appearing.

SUMMARY: Bring along Pokémon that know Dig, Surf, and Dive. Beat the seventh Gym. Catch a Relicanth. Catch or evolve a Wailord.

In one sentence, describe what the following article is about: A dutch oven or high-sided cast iron pan are your best bets, as they retain heat well and have big sides to prevent splattering oil. This is cold oil, not hot, as this process heats up the oil and fries simultaneously. This simulates the double-fry method mentioned above. As the oil heats up it leaches moisture from the potato, which allows the later heat (once the oil is up to temperature) to actually fry the chip. The oil will begin to bubble up around the fries, which is a good sign. These bubbles aren't actually oil, but escaping water molecules. You should be able to easily pierce the potatoes with a fork. This means they've softened enough to really start frying. The bubbling in the oil should crank up significantly, and after 20-25 minutes you should notice that the fries are starting to get golden brown and delicious looking. A few more minutes and they'll be perfect. Remove the fries from the hot oil with a slotted spoon or wire strainer, then pat dry with paper towels. Don't let excess oil stick around -- it leads to soggy fries. Once you're done patting, season liberally with salt and serve.
Summary: Layer your potatoes in a deep, heavy-bottomed pot. Cover the potatoes with at least one full inch of your oil. Cook for 15 minutes on medium heat. Mix up the fries with a wooden spoon and cook for another 25 minutes. Turn the heat to medium-high and cook until golden brown, about 20-30 minutes. Drain fries on a rimmed baking sheet lined with paper towels and salt immediately.

Use a tape measure to determine the length, width, and depth of the canvas. Write the measurements down and keep them handy; this will help when you're shopping for a frame.  Most tape measures have markings in 1/16 increments, so pay careful attention when measuring. Being off by even 1/8 of an inch can mean buying the wrong frame size. Double check the measurements to make sure they are exact. Frames are just as varied as the canvases they hold, so select a frame based on how you want the finished product to look. Some contrast between the canvas and the frame is pleasing to the eye.  Avoid frames that are very similar in color to the canvas.  Contrast the style of the canvas with the style of the frame.  Simple paintings will look good with ornate frames, and edgy modern art will look good in plainer frames. In general, less is more. Don't choose a frame that detracts from what is on the canvas. Now that you have the canvas's measurements and know what style of frame you want, you can shop for a frame. Find one that is the same length, width, and depth of your canvas.  The standard frame sizes are 8×10, 11×14, 16×20, 18×24, 20×24, 24×30, and 30×40, but some stores will have other sizes like 10×20. If you're shopping in-store, call the store to see if they carry the size you're looking for. This will save you from making multiple trips to different stores. Keep a list of what prices stores offer. This will help you find the best deal. Shopping online for a frame is another good option. Websites will have the exact dimensions of the frames they sell online. These usually come in packs of four and can easily be found in a store or online. One pack of four is enough to frame one canvas.  Usually, the canvas clips do not require screws. The types of canvas clips that require screws come in seven sizes: 1/8, ¼, 3/8, ½, ¾, 1, 1 ¼.  Measure the frame back to the back of the stretcher bar to find out which size you need.
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One-sentence summary -- Measure the canvas. Choose a frame that compliments the canvas. Buy a frame from a craft store. Buy canvas clips.

INPUT ARTICLE: Article: You'll need to find the best quality venison available to you.  Like any other meat, venison's final taste and nutritional benefits are highly dependent upon its origin.  If you can't shoot a deer yourself, then ask questions when shopping around among hunters in season. If the only produce available comes from a supermarket, surely go for the organic variety of it. Try to get something of about half an inch thick regardless of the overall size. The marinade is essential when it comes to game. Think about countries or regions of the world when it comes to spices and flavours.  For example, to give it a traditional flair, use about a tablespoon each of shallots, garlic and a very high quality raspberry vinegar together with not-so-cheap olive oil. Cut the shallots and the garlic as small as possible (Brunoise). Put them in a vinaigrette of olive oil and raspberry vinegar, with a generous pinch of salt and pepper. Then rub the mixture on the meat. The rubbing in process is not-negotiable! Let the meat 'soak' in the flavours for about an hour and you are ready to go.

SUMMARY:
Shop carefully. Make your marinade. Cover the meat with marinade. Marinade.