INPUT ARTICLE: Article: Soak the beret in warm water. If your beret has a flash, keep it away from the water as much as possible. Note: Using hot water on the black rim will shrink the beret. If your beret is slightly too large, using hot water is a good idea. If your beret already fits your head snugly, be sure to avoid hot water. Get rid of all the extra water you can by gently wringing out the beret. It will still be damp, but make sure there is no more dripping water. Place the damp beret on your head. Pull the beret up to make it stand. If your organization uses the standard beret shape discussed in Method 1, pull all excess fabric down on the right side of your head by folding it with your hands. Repeat this action several times, making sure the fabric on top is completely smooth. Doing this will keep the beret from shrinking too much and will form the beret more closely to the exact shape of your head. If necessary, you may need to hold the fold down with one hand until it becomes secure. You may take the beret off if it's still slightly damp after a few hours.

SUMMARY: Wet the beret. Wring out the excess water. Shape the beret. Allow the beret to dry on your head.

In one sentence, describe what the following article is about: This is seen in 60% to 70% of the patients in the chronic phase. These patients do not have heart, gastrointestinal (esophagus or colon), and neurological (brain or nerves) symptoms of Chagas disease. Nevertheless, around  2% to 5% of these patients later have heart, esophagus and/or large intestinal or colonic symptoms. This form occurs eight weeks to ten weeks after the start of infection and is asymptomatic phase, which means it is without symptoms or signs of illness. Heart issues caused by chagas are referred to as Chagas Cardiac disease. If left untreated, the parasites gradually damage the heart. Heart muscles are destroyed with fibrous tissue formation. Heart chambers are dilated and muscles cannot contract rhythmically and efficiently, which may lead to heart failure.  If you feel irregular heart beat or missed beat, it may be an early sign of heart malfunction. If heart failure develops, there will be accumulation of fluid in the lungs. You will experience breathlessness, fatigue and nocturnal cough with frothy sputum. Long standing infection may damage nerves in your digestive tract. The esophagus (gullet) and colon are most commonly affected. They become dilated as there is loss of peristalsis, or the contraction of the intestine to propel food bolus from the mouth to the anus. You will either have issues with your esophagus or your colon. Megaesophagus is defined as the dilatation or enlargement of the esophagus. Symptoms of megaesophagus are difficulty in and painful swallowing to solid  and/or liquid foods, difficulty of breathing, regurgitation, weight loss, and food aspiration. Due to this condition, previously-eaten food may go back towards the mouth and may pass through the windpipe and cause cough and pneumonia. Megacolon is defined as the dilatation or enlargement of the large intestine or the colon. Megacolon presents as constipation, impacted feces, or twisting of the large intestine. Symptoms of colonic infarction would be pain on the whole abdomen, passage of watery to loose stools (diarrhea), fever, and vomiting. Both colonic infarction and obstruction are emergencies requiring surgery.
Summary: Understand the indeterminate phase. Watch out for heart problems. Monitor digestive problems. Look for signs of megaesophagus. Go to the hospital if you see signs of megacolon.

Take your steak out of the fridge and place it on the counter. Let the steak rest for about 1 hour until it reaches room temperature. Let your oven fully preheat as you finish preparing the steaks. Measure out about 1 teaspoon (4 ml) of groundnut or vegetable oil; it doesn’t have to be exact. Add the oil to a large, heavy-based frying pan and place the pan on a burner. Turn the heat to high and let the oil heat up until it shimmers. You can use any cooking oil that is flavorless if you don’t have vegetable or groundnut oil on hand. Use paper towels to soak up any moisture on the outside of your rump steak. Sprinkle both sides generously with the sea salt, adjusting the amount to your personal tastes as needed. Carefully lower the rump steak into the hot oil in the pan. Be careful not to splash the hot oil. Sear the first side for 3 minutes. You don’t need to stir or move the rump steak as it sears. Try not to splash the oil as you flip the steak over. You don’t need to stir or move the rump steak as it sears for another 3 minutes. Remove the steak from the heat. Use tongs to move it from the frying pan to a roasting pan. Put the roasting pan in the preheated oven. Remove the steak after the time elapses and place the roasting pan on a heat-safe surface. Be sure to season both sides of the steak. Cover the roasting pan loosely with aluminum foil. Let the rump steak rest at room temperature for 10 minutes before slicing and serving it. This rump steak serves 2 to 3 people, so you can slice it however you like, although thin slices usually work well. Serve the steak while it’s still warm with your choice of side dishes. Refrigerate leftover rump steak in an air-tight container and be sure to eat it within 3 days.
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One-sentence summary -- Bring the large rump steak to room temperature. Preheat your oven to 350°F (180°C). Add the oil to a medium-sized pan and heat it over high heat. Pat the steak dry and season it with the sea salt. Place the steak in the pan and cook the first side for 3 minutes. Flip the steak with tongs and sear the other side for 3 minutes. Transfer the steak to a roasting pan and bake for 10 to 15 minutes. Season with pepper and cover the steak with foil for 10 minutes. Slice the rump steak and serve immediately.

INPUT ARTICLE: Article: Wipe the blade on a towel or clean rag to remove any lubricant and metal fragments from the sharpening process. Stropping is running the blade edge across a leather strap that has been covered with an abrasive such as stropping paste or green chromium oxide. It puts a final polish on your knife edge.  Move the blade in the opposite direction you did when sharpening. Run it over the leather with the "spine" of the blade at the front and the sharp edge behind.  Stropping the blade between sharpenings can help keep your blade sharp longer. Once you think you're done sharpening the knife, check to see if the blade is sharp. There are several ways to do this.  Cut some paper. A razor-sharp blade will easily cut right through.  Shine a bright light on the sharpened edge. A dull edge will reflect the light.  Drag the edge lightly across your thumbnail. The blade should scrape the nail cleanly, without catching or vibrating.

SUMMARY:
Dry the blade. Strop the blade. Check the sharpness.