It can take a few days to have an effect, but some people find tomatoes naturally lighten and bleach facial hair. All you need to do is rub a small slice of tomato across any dark facial hair for about five minutes and then rinse off the juices. Place about half a cup of papaya pulp in a bowl with a tablespoon of milk. Work this into a thick paste and then dab it on any unwanted facial hair. Leave it on for 10 minutes before washing it out and see if you notice any lightening. There are no rough guidelines for the amount of these ingredients to use. Simply mix salt and turmeric into lemon juice and milk until you have a thick paste. Then, scrub the mixture into your face for five minutes before rinsing it off. You may notice that your facial hair has bleached slightly. Mix two cups (475 mL) of sugar with a quarter cup (60 mL) of lemon juice and half a cup (120 mL) of water. Heat it over a low flame on your stove until it turns brown, stirring constantly. Let the mixture cool slightly, so it's warm to the touch but not scalding. Apply the mixture to your face using a butter knife. Use waxing strips to hold the mixture in place. Pull the mixture off in the opposite direction of your hair growth immediately. The mixture does not need to stay on. This should both lighten and remove unwanted facial hair.
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One-sentence summary -- Rub a tomato on your face. Use a mixture of milk and papaya pulp. Try a turmeric, salt, milk, and lemon juice mixture. Use sugar and lemon juice.

Q: Slow-cooked chips cook evenly and crisp up well. Set your oven to 325 degrees Fahrenheit, or 160 degrees Celsius. Move the racks to the middle position. Scrub the potatoes under running water to remove dirt, and cut off any green areas. You can leave the flavorful skin on, or peel it if you prefer a uniform appearance. Russets and Yukon Gold are two good options for this recipe. Avoid waxy or boiling varieties, since these tend to fall apart or cook unevenly. Uneven slices are much more difficult to cook, since the thin slices will burn before the thick ones are ready. Use a mandoline set to ⅛ inch (3 mm), or a slicing disc attachment on a food processor. If you don't have either of these, sharpen a knife as much as possible and cut by hand.  Keep the mandoline surface wet to keep the starch from sticking to the surface. Use a corrugated knife or mandoline blade if you prefer wavy chips. This size makes a thick-cut, crunchy chip, similar to store-bought kettle-cooked chips. You can cut the slices thinner with mandoline, but thin slices burn more easily. Starch molecules are essentially long chains of sugar, and just like sugar, they caramelize and turn brown when heated. If you prefer a light-colored potato chip with no burnt flavors, parboil the slices first to get rid of some starch:  For every two large or three medium potatoes, combine 2 quarts (2 liters) water and 2 tbsp (30 mL) white vinegar in a large pot. The vinegar stops the potatoes falling apart. Bring to a boil. Add potato slices and cook for exactly three minutes. Cook for one or two minutes instead if slices are thinner than ⅛ inch (3 mm). Drain potatoes and transfer to a baking sheet lined with paper towels. Pat dry, then leave on paper towels for five minutes to finish drying. Move slices occasionally for even drying. Grease heavy-gauge baking sheets or roasting pans with a light layer of olive oil, butter, or cooking spray. Thin, lightweight baking sheets may warp in the oven or burn the chips. If these are your only option, let the sheets warm in the oven as it preheats, and cover the entire surface with chips. Brush or spray on a little bit more oil or butter over the slices, or just flip them over once on the greased pan. See below for additional flavor ideas. Check on the chips frequently, since the cooking time can be unpredictable due to differences in potato variety. Rotate the pan halfway through for even cooking. Remove chips as soon as they are completely dry and the edges are starting to turn golden brown. You can leave them to brown a little more if you prefer them that way.  If some slices brown more quickly than others, remove them with tongs and continue baking the rest. This cooking time is for ⅛" (3mm) slices. Thicker slices may take much longer to cook. Transfer your homemade baked potato chips onto paper towels to absorb the excess grease. Leave them uncovered to finish crisping as they cool. Homemade potato chips will turn soft sooner than store-bought chips. Keep leftovers in airtight containers in a dry, cool location.
A: Preheat your oven. Prep the potatoes. Cut into thin, even slices. Parboil to reduce starch (optional). Grease the baking sheets and potato slices. Add the potato slices in a single layer. Sprinkle with salt and spices to taste. Bake for 15–30 minutes. Let cool on paper towels. Eat within a couple days.

Article: These products are not as effective as ironing, but hanging your garment, spraying it with the product and then using your hands to remove wrinkles can be very effective. A spray bottle filled with fabric softener has pretty much the same effect and would be far less expensive. If you do find yourself with a crease, get it wet with warm water and gently pull at the fabric. This should reshape and release the creased fabric back to the original shape. Heat helps to release creases. If you find yourself with light creases in your clothing, try to hold a blow dryer to the crease to soften the wrinkle and smooth out the fabric.  Hold the blow dryer about ten inches away from the fabric and keep it set on low. Don't hold the blow dryer in the same spot because it may burn the fabric. Instead, wave the blow dryer around from side to side.
Question: What is a summary of what this article is about?
Invest in a bottle of wrinkle-releasing spray. Get the crease wet and pull. Use a blow dryer.