INPUT ARTICLE: Article: Remove absolutely everything and place it all in one large pile. When it’s time to reorganize your desk, you’ll go through this pile methodically. Don’t try to organize the contents of your desk when you remove it, you need to create some clear space first. Make sure you remove everything from your desk, even if you know you're going to put it back in the same place. This includes pictures, plants, papers, diaries, your computer etc. Something becomes trash as soon as you don’t need it anymore. You may think that you need to save something, but be sure before you do. If you’re not sure, you can place it a spot for things that you’re not sure you’ll need.  Shred any sensitive documents before disposing of them. Recycle paper, plastic, and anything else that is recyclable. People who are extremely organized with clean desks have a saying: “When in doubt, throw it out.” Even if you think the things on your desk are pretty clean, it doesn’t hurt to give everything a once over. Clean your computer screen, dust all of the surfaces, dump out and wipe down desk drawers.  You can use compressed air to clean your keyboard or any other objects with difficult to reach areas. You can use a solution of water and white vinegar to clean many surfaces or purchase a cleaning agent that you like. Surfaces include the top of your desk, the inside of your drawers, the tops of shelves, and any screens.

SUMMARY: Take everything off your desk. Throw away trash and place recyclable items in suitable containers. Wipe down all surfaces.

In one sentence, describe what the following article is about: Your doctor can suggest the use of prescription chemical treatments to try to kill off the skin cells of the warts. These treatments usually contain chemicals such as formaldehyde, glutaraldehyde, and silver nitrate.  The side effects of these chemical treatments include the skin around the wart being stained brown, and burns to the skin surrounding the wart.  Your doctor may also suggest prescription-strength wart medication that contains salicylic acid. This medication will remove layers of the wart over time and is often more effective when used in combination with freezing or cryotherapy. Cryotherapy is a procedure where your doctor applies liquid nitrogen to your wart, which causes a blister to form under and around your wart. The dead tissue can then be removed seven to ten days after the freezing. However, this method can trigger your immune system to fight viral warts and you may need repeat treatments done to remove the wart completely.  Cryotherapy sessions usually take five to 15 minutes and can be painful. If the warts on your hands are large, they may need to be frozen several times before they are fully removed. There are several side effects of cryotherapy, including pain, blistering, and discolored skin around the wart. Your doctor may suggest that you try pulse-dye laser treatment to burn off tiny blood vessels in the wart. The infected tissue will then die and the wart will fall off. Keep in mind the effectiveness of this method is limited. It can also cause pain and scarring around the affected area.
Summary: Get a prescription for chemical treatment from your doctor. Ask your doctor about cryotherapy. Consider laser removal of the warts.

INPUT ARTICLE: Article: Many people swear that a grilled steak, with a little salt and pepper, is one of nature's finest meals. Strip steaks are naturally tender, and only need to be seared on the outside to remain flavorful and juicy. Depending on your grill, you can get very different flavors from your steak:   Propane: Gas grills impart little flavor on the meat, but are very easy to control. You can adjust the temperatures with a simple knob, allowing you to perfect the cooking process. They also heat up much faster than wood or charcoal.  Charcoal: Briquettes light up quickly and get hot quickly, and they impart a rich, smoky flavor on the meat.  Wood-fire: Wood chips, like hickory or oak, often give the best natural flavor to the meat, but they are harder to maintain and light. Many people use a mixture of charcoal and wood instead of just wood-chops. If you are using charcoal and/or wood this might take 30-40 minutes (most of the briquettes should be covered in gray ash), but propane grills will only take a few minutes. If you have a thermometer, aim to have the inside of the grill around 400°F. The thinner the steak, the hotter you want the grill, since you don't want to completely cook the inside of the steak before the outside is nice and browned:   1/2 inch thick: 425-450°F. You shouldn't be able to hold your hand over the grill for more than 3 seconds.  3/4-1 inch thick: 360-400°F You shouldn't be able to hold your hand over the grill for more than 4-5 seconds.  1-1 1/2 inch thick: 325-360°F You shouldn't be able to hold your hand over the grill for more than 5-6 seconds. There is an expression that goes, "salt and pepper are the little black dress of the steak world." Odd connotations aside, the fact is that most steaks are best with only a little bit of seasoning. Rub 1/2 tablespoon of both salt and crushed black pepper on both sides of the steak and let it sit at room temperature for 15-20 minutes while the grill heats.  To determine the amount of salt, think of it as a light snow on an asphalt road -- you can see the road, but the snow (salt) is covering most of it.  Bigger kernels of salt, like coarse sea salt or kosher salt, will help the outside caramelize better, so avoid using fine table salt if you can. You want to sear the outside, caramelizing it for perfect texture and flavor. Slap the steak over the flame and then leave it alone. Resist the urge to poke, prod, or move it as it cooks. They should be browned when you flip them over. If they are black, the grill was too hot. Remember this when you flip the steak and lower the heat, or cook it for half the time. If they are pink, the grill was not hot enough, so try and raise the heat or leave them over the flame for another 2-3 minutes. For reference:   Medium rare steaks should be grilled for roughly 7 minutes a side.  Medium steaks should be grilled for roughly 10 minutes a side.  Well done steaks should be cooked for ten minutes on each side, then left on indirect heat to keep cooking. Use tongs to turn the steak, as piercing it with a fork causes the juices to leak out. Move the steak to another side of the grill, one without direct flame, and let it keep cooking until the inside is done to your liking. On a charcoal grill, open or close the top vent to control the smokiness -- the tighter it is shut, the smokier the meat will get. You can use a meat thermometer to gauge the meat, or just estimate with time.   Rare: 130 °F (54 °C) to 135 °F (57 °C). Remove immediately after flipping each side.  Medium-Rare: 140 °F (60 °C). Sear each side for an extra minute longer than you would for a rare steak.  Medium: 155 °F (68 °C). Let it continue cooking for an extra 1-2 minutes off of direct heat. Flip halfway through.  Well Done: 165 °F (74 °C) Let the steak cook on indirect heat for 3-4 minutes, flipping halfway through. This locks in the juices and flavors, which will escape if you cut it immediately. Tent a piece of aluminum foil over the steak and let it sit before slicing into it.

SUMMARY:
Know that outdoor grilling lends a rich, smoky flavor to your steak. Pre-heat your grill to medium-high. Rub the steak with salt and pepper while the grill heats. Place your steak over direct heat on the grill. Cook each side of the steak over direct heat for 7-10 minutes, depending on desired doneness. Remove the steak from direct heat and let it cook indirectly until desired doneness. Let the steak stand for 10 minutes after removing from the grill.