Article: If you are running Windows Vista, type in "charmap" on the search line. If you are running an earlier version of Windows, click on "Run" and in the text box, type "charmap". Enter. Scroll until you find the character you want. Click on the character. Press <Ctrl>-C to copy, or double-click it to add it to the text box below the grid, and then click "copy". Go to whatever program you were typing in, and press <Ctrl>-V to paste.
Question: What is a summary of what this article is about?
Go to the Start menu. A pop-up window ("Character Map" applet) will show, with a typeface and font size listed, and a scrolling grid of boxes -- each with one character -- below. When finished, close the Character Map window.
Article: If you see it, buy it (and, optionally, trim the fat when you get it home) and skip ahead to cook it.  It will typically come with a seasoning packet, which is typically very good, so all you'll need to add is vegetables!  If you don't, and don't want to wait for St. Patrick's Day (or whenever, if at all, it may be "in season" locally), buy raw material to make your own.  This section is usually not sold in supermarkets but it is more tender. Choose a large brisket, but keep in mind how big your roasting pan and pot are. Briskets can weigh up to 18 lbs. (8kg). However, most people cook a brisket between 6 and 10 lbs. (2.7 to 1.5kg). It is good to have a little fat on the side, but large amounts of fat will turn to gelatin in the cooking process. Excess fatty tissue will be soft and flakes off easily when cooked - much less unappealing than typical with beef.
Question: What is a summary of what this article is about?
A fresh cut of already-corned beef, typically brisket, is most practical if available. Peruse your local butcher's shop or supermarket for brisket or navel. Choose "navel," if you have access to a good butcher who can prepare it especially for you. Select a whole brisket, sometimes called a "packer brisket" at the store. Trim the excess fat from your brisket.
Article: Lay out your thoughts as plainly as possible. Avoid euphemisms, and try to work past your initial discomfort. If you aren't comfortable referring to "sex," try using a similar but "softer" phrase. Instead of saying that you are "having sex," say that you are "making love," or "being intimate," or "getting down." Each of these phrases has its own set of connotations. Remember that sex is perfectly natural. One might argue that, indeed, nothing is more natural. It is how you came into being. If you aren't comfortable doing something, then don't do it. If you let something slide even once, then it will be harder to stop it from happening in the future. Be firm about your expectations, and don't let anyone take advantage of you.  Remember: Consent is crucial when it comes to sex. If you or your partner say no, their answer must be fully understood Before you become intimate with a person, initiate a casual conversation about their sexual health and their testing history. Don't make a big deal about it—just ask if they've been tested recently. Remember that you have the right to look after your own sexual health. You deserve to know if you're about to have sex with someone who might be carrying an infection.  Use protection. It never hurts to use a condom, even if a partner has assured you that he or she is STI-free. If you have an STI, be upfront about it. It can plague your partner for years, and it can have serious health implications.
Question: What is a summary of what this article is about?
Be frank. Set a clear precedent. Ask about STI (sexually-transmitted infection) testing.