Summarize the following:
You will need to dig into the dirt quite a bit using this method, and gardening gloves should reduce the amount of dirt you get on your skin and under your nails. Dig down as far as you can go. Nut grass root systems can extend as deep down as 12 to 18 inches (30 to 46 centimeters) below the surface. Doing this gently is vital to reduce the number of roots that break off, as well as the number of pieces those roots break into. If any roots remain, there is still some chance that the nut grass can return. Dispose of the weeds in your trash. Do not throw them into a pile or into a compost heap, since you may end up spreading them into another area of your lawn by doing so.

summary: Slip on a pair of gardening gloves. Insert a gardening trowel directly next to the nut grass. Gently pry the nut grass, roots and all, out of the ground. Dig out any stray roots. Put the weeds into a garbage bag, along with the soil you dug out simultaneously.


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Get out another saucepan and heat the remaining 2 tablespoons (30 ml) of olive oil over medium heat. Once the oil shimmers, stir in the remaining 1/2 of a diced onion and minced clove of garlic. Stir and sauté the onions for about 5 minutes. The onions should soften and the garlic will become fragrant. Put 2 cups (394 g) of Arborio rice into the sautéd onions in the saucepan. Stir well and keep cooking the mixture over medium heat for 1 minute. The rice should be coated with the oil. This will prevent the rice from sticking together as it cooks. Stir 1⁄2 cup (120 ml) of dry white wine into the rice and cook it over medium heat. The wine should evaporate completely as the rice cooks. For a dry white wine, use pinot grigio, chardonnay, or sauvignon blanc. Pour 1 cup (240 ml) of the hot broth into the saucepan and stir well. Stir constantly as the rice cooks and absorbs all of the broth. It's important to keep stirring the rice as it cooks so it doesn't clump or stick to the bottom of the pan. Once the rice has absorbed the first cup of broth, stir in 1 cup (240 ml) more cup of the broth. Stir and cook the rice until it's absorbed the broth. Then add another cup of broth and continue to cook the rice.  Take your time in adding the broth and cooking the rice. This will create a creamy risotto that will be slightly firm. You'll need to add a total of 6 cups (1.4 l) of broth. Scoop the reserved mushroom and onion mixture into the pan with the cooked rice. Add 1/2 cup (75 g) of freshly grated Parmesan cheese and cook the risotto until the cheese is melted. Turn off the burner and add a drizzle of truffle oil to the top of the risotto. Sprinkle freshly chopped Italian parsley and serve the risotto while it's still warm. Refrigerate the leftover risotto in an airtight container for up to 5 days.

summary: Sauté the remaining onion and garlic in a separate saucepan. Add the rice and cook it for 1 minute. Pour in the wine and cook it for 3 to 5 minutes. Stir 1 cup (240 ml) of the broth into the rice and stir until it's absorbed. Stir in the remaining broth 1 cup (240 ml) at a time. Stir the mushroom mixture and Parmesan into the rice. Garnish the risotto with oil and parsley.


Summarize the following:
The MPQ (also called the McGill pain index), is a scale of rating pain developed at McGill University in Canada in 1971. It's a written questionnaire that allows people in pain to give their doctors a good idea of the quality and intensity of pain they're feeling / experiencing. Patients basically choose descriptive words from different categories that best describes their pain.  The MPQ is a well-validated measure of pain with extensive clinical research backing up it's relative accuracy. People can rate their pain in sensory terms (sharp or stabbing, for examples) and choose affective terms (sickening or fearful, for examples), so a doctor or therapist can review 15 total selected descriptors.  Each selected descriptor is rated on a 4-point scale that ranges from none to severe, so the type and intensity of the pain can be better understood by health professionals. The BPI is a questionnaire used to measure pain developed by the Pain Research Group of the WHO Collaborating Center for Symptom Evaluation in Cancer Care. The BPI comes in 2 formats: the short form, which is used for clinical trials; and the long form, which contains additional descriptive items that may be useful to a doctor in a clinical setting. The main purpose of the BPI questionnaire is to assess the severity of a person's pain and the impact it has on their daily functions.  The BPI questionnaire is best for people with pain from chronic diseases, such as cancer, osteoarthritis or low back pain. The BPI can also be used to assess acute pain, such as postoperative pain or pain from accidents and sports injuries. The main areas of assessment for the BPI include: location of pain, severity of pain, impact of pain on daily activities and response of pain levels to medication. The ODI is a numbered index derived from the Oswestry Low Back Pain questionnaire developed in 1980 and used by health care professionals and researchers to quantify disability caused by low back pain. The questionnaire contains 10 topics concerning pain intensity, sexual function, social life, sleep quality and the abilities to lift, sit, walk, stand, travel and care for yourself.  The ODI is a 100-point scale derived from the questionnaire and considered the "gold standard" for measuring disability and estimating quality of life in people with lumbar spinal pain. The severity scores from the questions (ranging from 0-5) are added up and multiplied by two to obtain the index, which ranges from 0-100. Zero is considered no disability, whereas 100 is the maximum disability possible. ODI scores between 0-20 indicate minimal disability, whereas scores between 81-100 indicate either extreme disability (bed-bound) or exaggeration. The questionnaire is more accurate for people with acute (sudden) low back pain than it is for those with chronic (long term) back pain. The TOPS is the longest and most comprehensive survey for patients with chronic pain. The survey is designed to measure quality of life and function for a variety of causes of pain. The TOPS actually contains items from the BPI and ODI questionnaires, as well as questions on coping styles, fear avoidance beliefs, potential substance abuse, satisfaction levels of treatment and demographic variables.  The full TOPS contains 120 items and is about as thorough of a questionnaire that measures pain that you'll come across. TOPS gives quantitative information on pain symptoms, functional limitations, perceived disability, objective disability, treatment satisfaction, fear avoidance, passive coping, solicitous responses, work limitations and life control.  Because of the time it takes to fill out the TOPS, it may not be appropriate for people in severe pain.
summary: Use the McGill Pain Questionnaire (MPQ). Fill out the Brief Pain Inventory (BPI) questionnaire. Use the Oswestry Disability Index (ODI) questionnaire for low back pain. Consider the Treatment Outcomes of Pain Survey (TOPS) instead.