Pour 1 cup of Dawn liquid dish detergent, or any enzyme-based liquid dish soap, into your shower drain. Let it sit for at least an hour and then flush the drain with hot water from the tap. This solution can create a large amount of suds, so be careful. One natural solution that will get some slow drains unclogged is boiling water. If the water is still standing in your shower, let it drain out. Boil some water, and then slowly pour it down the drain, which will help move some minor blockages along.  If you have regular PVC pipes, boiling water could damage the pipes. However, if you have metal or CPVC pipes (which can take higher temperatures), using boiling water should be fine. However, according to most city codes, you should have metal or CVPC, not PVC. Another option for a natural solution is vinegar, baking soda, and hot water. These ingredients can help break up the clog when used in conjunction with each other, though you may not want to mix these solutions with chemical clog cleaners.  Start by pouring a single cup of baking soda down the drain, followed by 2 cups of boiling water. Once you've given that about five minutes, follow it up with a baking soda-vinegar combo. Pour a cup of baking soda down the drain. With the stopper ready to go in, pour in a cup of vinegar. Stop up the drain, and let the baking soda and vinegar foam together. Once it's done, pour another cup of boiling water down the drain. Once again, make sure you have CPVC or metal pipes, as boiling water may damage regular PVC pipes. Nonetheless, most houses built to code should have pipes that can withstand boiling water. Tape over any overflow holes with duct tape, so you can get a better seal. Put water into the tub to cover the bottom of the plunger. If there is already standing water that is draining slowly, you can use that instead of adding more water. Place the plunger over the drain and plunge the drain a few times, moving it up and down, much like you would in the toilet. You may want to get a plunger specifically for this purpose so it will be cleaner. However, since you'll likely be cleaning out your shower when you're done, putting a dirty plunger in there won't be the end of the world.
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One-sentence summary -- Use an enzyme detergent. Try hot water. Try vinegar, baking soda, and hot water. Help unclog the drain with a toilet plunger.

Q: Choose any color you would like, but darker colors work best.  You want to cut out two strips, each that are 1X7 inches long. This means that the first 1/2 inch you will fold up, the next 1/2 inch you will fold down, the next 1/2 inch up, etc.  Do this to both strips until they have been completely accordion folded. Place a dab of super glue about one inch below the head of the robot, on both sides of the body.  Take the ends of your accordion folds and press them against the super glue.  Hold them there for fifteen seconds so that the glue can dry. Each of these squares should be 4X4 inches.  After you have cut them out, feel free to dispose of any excess construction paper.  The color of this construction paper should match what you chose for the arm accordion folds. Take each of the squares in your hands and roll them like a cigar.  You want to make sure you leave at least an inch or two in diameter.  Then take a small piece of tape and place it on the overlapping edge so that the roll stays in place. Spread super glue around one of the ends of your roll.  Do this to both of the legs.  Then press and hold them on the underside of the body (large rectangular cube).  The legs should be the same distance from one another, and about a 1/2 inch inwards from the edges.  Hold the legs there for 15 seconds to allow the glue to harden and dry.
A: Cut out two strips of construction paper. Accordion fold the two strips. Glue the accordion folds to the body. Cut out two squares out of construction paper. Roll the squares. Secure the legs to the body.

Article: Add the butter to a large saucepan and set it over medium-low heat. Allow the butter to completely melt.  Cutting the butter into smaller chunks can help it melt faster. Occasionally turn the saucepan as the butter melts. Doing so should spread the butter over the bottom of the pan more evenly. Add the chopped onion to the melted butter. Cook, stirring occasionally, for 12 to 15 minutes or until the onions are lightly browned.  If you're in a hurry, you can increase the heat to medium and shorten the cook time to about 5 to 8 minutes. You should not increase the heat beyond that, however, since doing so may burn the onions. Adding onions to the gravy base will add more flavor, which is especially important when you aren't working with pan drippings. Sprinkle the flour over the onions and butter. Quickly and completely whisk it into the contents of the pan. After the flour has absorbed the remaining butter, continue cooking for another 1 to 2 minutes so that the heat can remove the raw flour taste. Gradually pour the broth into the saucepan, whisking continuously to combine. Cook for another 4 to 5 minutes, or until the gravy bubbles and thickens.  If you haven't done so already, increase the heat to medium. Note that you can use any broth for this recipe. You can even combine broths to create a more complex flavor. For instance, using two parts beef broth and one part chicken broth can create an appetizing brown gravy suitable for potatoes and other side dishes. If you want to further deepen the flavor profile of the gravy, add the brandy. Stir well to combine and cook for another 2 or 3 minutes. The heat should break down the alcohol while you cook it, leaving only the flavor behind. Remove the gravy from the heat and pour in the cream or milk. Whisk well to combine.  It's best to use room temperature or slightly warmed dairy to prevent it from curdling once it touches the hot gravy. Continue whisking until the gravy takes on an even coloration. Sprinkle the gravy with ground black pepper, to taste, then stir to combine. Since most broths are already quite salty, you probably won't need to add any salt, but you may still do so if you prefer gravies with stronger, saltier tastes. You can serve the gravy as it is, but if you don't want chunks of onion in it, strain out the onions by pouring the gravy through a strainer. Choose a strainer with medium holes. Fine mesh strainers will also work, but you may need to force the thick liquid gravy through these tiny holes using a spatula. Enjoy the gravy while it's still hot.  If you need to keep it warm, set the saucepan back on the stove over very low heat and whisk it occasionally until you're ready to use it. You can refrigerate leftovers in an airtight container, but you'll need to heat them on the stove again prior to use.
Question: What is a summary of what this article is about?
Melt the butter. Cook the onion. Whisk in the flour. Pour in the broth. Whisk in the brandy, if desired. Add the cream. Season the gravy. Strain, if necessary. Serve.