Write an article based on this "Look for a red, painful bump in your skin. Note whether the bump grows larger in the days after it appears. Check for yellowish pus under the skin in the middle of the bump. Watch out for more severe symptoms that may indicate a carbuncle."
article: When a boil first begins to develop, the infection will remain fairly deep under the skin. Boils usually start out as a reddish bump about the size of a pea that is painful to the touch. In some cases, the boil may hurt even when you are not touching it.  The skin around the bump may appear swollen and inflamed. Boils can appear anywhere on your body, but they are most likely to develop in areas where you experience a lot of sweating and friction. Common places include the face, neck, armpits, thighs, and buttocks. Keep an eye on the possible boil in the next few days after you first notice it. If it is a boil, it will begin to expand as the abscess under your skin fills with pus. Some boils can grow to around the size of a baseball, but this is uncommon.  You can monitor the growth of the boil by putting a pen mark at its edge so you can see if it expands. Alternatively, you can measure it every day. As the boil grows, it will typically become more painful and softer to the touch. As the boil grows, look for the formation of a yellow or off-white “tip.” This can happen when the pus inside the boil comes to the surface and becomes visible under your skin. In many cases, the pustule will rupture on its own, allowing the boil to drain and heal.  Keep in mind that you may not see the pus if the boil is fresh. Usually, the pus does not become visible until the later stages of the boil. Never attempt to pierce or squeeze the boil to drain the pus. Doing so could cause the infection to spread deeper into your tissues. If you notice that you have what appears to be several boils clustered together, you may have a carbuncle. These infections most commonly appear on the shoulders, back of the neck, or thighs. In addition to pain and swelling, look out for symptoms such as fever, chills, and a general feeling of illness.  A carbuncle may be as big as 4 inches (10 cm) across. They typically take the form of a large, swollen area with a dense cluster of pustules at the highest point.  Carbuncles or severe boils may also cause swelling in your nearby lymph nodes.

Write an article based on this "Shield the ball with your body. Accept passes with the foot farthest from your opponent. Locate the space. Bring the defense in by stepping in the opposite direction you want to go. Approach the defender slowly. Explode."
article: Put your body between passes that you receive and any defenders around you. Turn your hip or you back to the defense and try as much as you can to shield the ball from them. Messi will often already have his eyes up and looking over his shoulder at an opponent as soon as he traps the ball. When you trap a pass, try to do it by controlling it with the foot farthest away from the opponent. Though Messi often gets close enough to touch the defense, he's always got the ball closer to him and his center of gravity than his opponents. To start off on the right foot (ha!), accept the pass and trap it to create space in which to work. Keeping your eyes up, decide which direction is more likely to allow you enough space to maneuver around the defender. His hips won't lie: Look closely at the defender's hips to see which direction they're turned and what he seems to be anticipating you'll do. If you're right-footed, most defenders will instinctively guess that you'll go right, which might be your natural tendency anyway. Use that misconception to your advantage. Control the ball with the foot that matches the direction you're eventually going to go and take a step with the other foot. Messi's signature move happens so quick it's easy to miss, which is why it's so effective against defenders. Basically, to juke out a defender, Messi takes one stutter-step in the fake direction, feints, and then dribbles in the opposite with the outside of his foot. Messi brings the defender in and forces him to reveal his hand and make a mistake before blowing past them finding space. Messi isn't a flashy dribbler like Ronaldhino or a master of the step-over like Cristiano Ronaldo, he just uses simple changes of direction and ball control to do inhuman looking things. Drop it into high gear when you decide to switch direction. Blow past your opponent by flicking the ball in the direction you want to go and moving into your quick-dribble that you've been practicing so aggressively. You don't have to go super-fast to find space, you just need to make the smart dribble and catch the defender flat-footed and out of position. He won't be able to touch you.

Write an article based on this "Look for masala spice mix in stores if you don't want to make it yourself. Consider adding optional spices. Dry roast certain spices first. Add the other spices and continue roasting. Grind the spice mix, leaving out certain ingredients. Store the masala powder."
article:
You can find nihari masala powder in Pakistani or Indian grocery stores, or nihari masala spice mix to grind at home. If you purchased the pre-made spice mix, skip directly to the next section. You may also use garam masala or potli ka masala spice mix. Nihari spice mixes vary from chef to chef, but most of them use at least the spices described here. If you have not had nihari masala before, you may wish to try the basic recipe out first before you make major adjustments. You could, however, add a few dried red chiles for a spicier dish, or add spices that you know were used in a nihari you enjoyed in the past. If you want to experiment more, there are many additional spices you could add to taste:  Besides dried red chiles, you could add mace, star anise, poppy seeds, paprika, or rock salt. Spices that may be difficult to locate outside of Pakistan or India include amchoor (green mango powder), and jeera. The word "jeera" is used to mean several different spices, any of which can be used in masala. It is sometimes sold as black caraway or black cumin, or a mix of the two. Add the cumin and fennel to a dry, non stick pan and heat while stirring. If you are using dried red chiles or mace as well, add these at the same time. Keep heating and stirring for a minute or two, until you spices release a stronger scent and the color just begins to change. Stop roasting immediately if the chiles turn black. The remaining spices take less time to roast, so add them to the mix later. Roast the cloves, peppercorns, cumin, nutmeg, ginger powder, both types of cardamom, cinnamon, and bay leaf with the other ingredients for about a minute longer, while stirring. Add any remaining optional ingredients at the same time. If the initial spices are already much darker colored and more fragrant, and you do not want to risk burning them, you may skip this step and add the remaining spices to the mix un-roated. Pour the roasted spices into a food processor, spice mixer, or mortar and grind until it has formed a powder. Remove the hard cinnamon stick if present. If using the masala immediately, grind the bay leaf along with the other spices. Otherwise, set aside the bay leaf for later. Some people add a little chana dal powder to this mixture as well, a powder formed from lentils, chickpeas, or peas. This is not vital for meat dishes such as nihari, which already have a good source of protein. Use immediately, or store in a sealed container. Place a bay leaf in with the spice mix to add additional bay flavor. Keep in a dry, dark location, or in the refrigerator if keeping it more than a few days.