Before working on someone, it's important to wash your hands if possible. That way, you won't introduce infection to the wound. Also, put on medical gloves if they are available.  Gloves will protect both you and the person you're caring for from bloodborne illnesses including HIV and viral hepatitis. If gloves are not available, substitute plastic bags or some other impermeable material. You can also use many layers of clean cloth or another clean material. In this case, instead of putting pressure on the wound yourself, ask the injured person to to do so. Only use your bare hands if it is a serious, dire medical emergency. Don't risk your health!   Wash your hands for at least 20 seconds in warm water with soap. Scrub them thoroughly. If soap and water are not available, an alcohol-based sanitizer can be used instead. A minor cut by definition should stop bleeding on its own fairly quickly. The body's response is to clot the wound, and with a small cut, it should stop bleeding fairly quickly.  Often abdominal and chest wounds are more serious than they look. You should always have these checked out by a professional. Mild bleeding can be a serious situation if the person is on a blood thinner, or it is a puncture wound. Mild bleeding should only affect the top layers of the skin. You should not be able to see organs underneath, for instance, and the wound should not be gushing or have a pulsating flow — these things indicate a medical emergency and you should call 991 immediately. Mild cuts should "ooze," meaning bleed slowly. If it hasn't stopped bleeding in a minute or two, apply pressure to the wound. Place a clean cloth or sterile bandage over the cut. Hold it in place with your hand, applying steady and light pressure for a full 15 minutes. If the bandage soaks through, do not lift it up. Instead, apply an additional bandage on top of the first. Again, if you do not have gloves or some type of protective barrier on your hands, ask the person to apply pressure to her wound by holding the bandaging in place. If it still doesn't stop, try elevating the wound. Elevating the wound just means to get it above the person's heart. That way, blood has to travel against gravity to get to the wound. This lessens the amount of blood at the site, making it easier for the body to stop the bleeding.  If you think the person may have a broken bone near the cut, you don't want to move that part of the body, as it can make the fracture and surrounding structure worse. You may need to skip this step if you think that's a possibility. If it simply won't stop bleeding, even if it's minor, call 911 or visit an emergency room.
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One-sentence summary -- Wash your hands. Look to see if it has stopped bleeding. Apply pressure if it doesn't stop bleeding. Elevate the wound.


Choose a board large enough to ensure that you'll have enough space to work. Place your non-dominant hand on an area of the meat away from the bone in order to stabilize the cut. The bone placement might be obvious in some cuts of meat, but you may need to use your knife to trim away some excess fat in order to find the bone. If there are any parts of the meat still attached to the bone, work the center of the blade in a sawing motion until you have freed the meat completely from the bone. Once your meat is fully removed from the bone, use your knife to remove any stray pieces of bone or cartilage that are attached to the cut of meat.
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One-sentence summary -- Place the meat in the center of your cutting board. Locate the bone in the cut of meat. Remove the bone from the meat.


. It's best to let an adult do this, since it requires you to use a knife. Use a small, sharp knife (a pairing knife works best), holding it against the thumb of your dominant hand so about 1/2 inch of the tip sticks out beyond your thumb. Hold the strawberry in your opposite hand.  Insert the tip of the knife into the top of the strawberry--under the leaves, where the red turns white--at a 45 degree angle.  Turn the strawberry and the knife in opposite directions.  Cut until your knife reaches the starting point and you can easily remove the core from the strawberry. The finished puree should be smooth and thick. Have an adult help you with this part so you don't cut yourself on the blades or make a mess!  You can substitute frozen strawberries if you don't have any fresh strawberries. Frozen fruits are frozen when ripe, so they should still taste great. You can also leave chunks of strawberries to add texture to your lollies. Use the "pulse" setting on the blender so you don't puree all the fruit. You can also add slices of strawberry to the puree later. You want to catch all the little strawberry seeds in the strainer, so make sure the strainer is fine enough to only let the juice pass through.  It's okay if you don't strain out your seeds. Your lollies won't be quite as smooth and the seeds may get stuck in your teeth, but they will still be delicious. If you decided to leave some fruit chunks in your puree, skip this step so you don't lose those big pieces of fruit. The mix should be the same color and consistency throughout. If there are white streaks from the heavy cream, you may want to mix a little more thoroughly.  If you don't like strawberry, feel free to experiment with other fruit flavors! Try watermelon, mango, blueberry--whatever you like best! Look for fruit that is ripe and in season for the best, sweetest flavors.  Try coconut milk instead of heavy cream for a refreshing tropical flavor. You can also improvise with your sweetener. Instead of simple syrup, try agave nectar, honey, or maple syrup. Fill almost to the top, but be careful not to overflow the molds or your lollies will stick together when frozen. A little extra space also gives the liquid room to expand.  If you don't have molds, you can easily make your own. Just pour the mixture into a paper or plastic cup instead. Do not try to make your own mold using a glass. Liquid expands as it freezes, and it may break the glass. This will ruin your pop and make a dangerous mess in your freezer. Usually, molds come with a lid that also acts as the handle. If your mold didn't come with a lid, you lost the lid, or you're using cups instead of store-bought molds, cover the top tightly with aluminum foil or plastic wrap. Then insert a popsicle stick through the wrap.  Don't move the popsicle stick around too much--the smaller the hole in the aluminum, the straighter your handle will stand. You can also use plastic knives as handles if you don't have popsicle sticks--just be careful not to lick the rough part when you're eating! Leaving them overnight will ensure the pops are completely frozen, but they may be ready in as little as four hours. If you try to wiggle the handle, it should be firm in the juice and not move at all. You can run warm water over the sides and bottom of the mold to help release ice lollies in one piece. If you used a paper cup, you can try to just peel the paper off the lolly.
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One-sentence summary --
Hull the strawberries Puree the hulled strawberries in a blender. Place the strainer over a bowl and pour the puree through the strainer. Add the simple syrup, heavy cream, and lemon juice to the bowl of strawberry juice and whisk the mixture until combined. Pour the mixture into the ice pop molds. Top the mold with the lid. Place molds in the freezer. Remove molds from the freezer once the juice is completely frozen through.