Article: You will need one cup of sea salt, one cup of epsom salt, and one teaspoon of an essential oil of your choice. You can also choose to add dried herbs or flower buds for extra scent; grind these in a food processor to a powder before mixing it with your salts. In a bowl, mix the salts together first. Then, slowly add your essential oils. Make sure to spread them thoroughly and to mix well, so that all of your salts come into contact with the oil. Keep your bath salts in a sealed container. To use, sprinkle a few tablespoons into warm bathwater and allow time to dissolve. Enjoy!
Question: What is a summary of what this article is about?
Measure your ingredients. Incorporate all the ingredients. Store your bath salts.

Problem: Article: Be sure your slices are uniformly cut so that dehydration occurs consistently throughout your meat.  Slice ham into 1-inch wide strips.  They should look like slightly thicker slices of bacon.  Cut beef into long, 1/4-inch wide strips if you are making beef jerky.  Pull chicken apart into small pieces.  It should look very similar to pulled pork. If you plan on consuming meats after they have been dried, be sure that your ham and chicken are precooked.  Raw, dehydrated beef is okay to consume as it will turn into beef jerky.  Eating raw dehydrated pork can cause an infection called trichinosis, which occurs when raw or under-cooked pork is consumed.  Similarly, eating raw chicken can give you salmonella food poisoning. Position  slices into neat rows so that they do not overlap or cover one another.  Spread the pulled chicken into an even layer so that there are no large clumps. These times and temperatures may vary slightly for different meats but should yield an overall similar result. If making beef jerky, monitor your slices to make sure they are pliable but not brittle.  This means they should bend without actually breaking. The moisture that comes to the surface will mostly be oil and fat from the meat.  Oils and fats don't evaporate as easily as smaller molecules like water.  Therefore, you need to wipe it away in order for drying to be successful. You don't have to wipe the pulled chicken bits as chicken is leaner and contains less fat. Use your fingers to test the meat and see if there is still moisture on the surface. Drying requires a lot of monitoring and is not a precise procedure like baking, for instance.  Don't be afraid of opening up the dehydrator to check the meat every few hours to observe its progress. Remember, air also contains moisture, and moisture is the enemy of dried foods.  If you're storing the meat shorter than a month, store it in a dry, dark place at room temperature.  Your kitchen cupboard should be ideal for dried meats.  Don't worry about spoilage; removing the water content prevents meats from spoiling. For long term storage, place meat in the freezer or refrigerator. Even though water has been pulled from the meat, air may still find a way of getting in. Since air tends to carry bacteria and other organisms, sealed meats can still become moldy or spoiled.  When storing dried foods, contamination from insects can occur.  Don't worry, however, since this is not common among properly sealed meats. It is most likely a result of meats already containing the eggs prior to drying.  To reduce insect contamination, pasteurize your meat after drying it.  You can either store the meat in the refrigerator for 48 hours or place it in the oven at 175 °F (79 °C) for 15-30 minutes.  Dried foods can be stored up to one year.  Vacuum-packing and refrigerating can double or triple this shelf-life.
Summary: Cut your meat into smaller slices. Place your strips of meat onto a tray and place it inside the dehydrator. Dry the meat at 145–155 °F (63–68 °C) for about 6 hours. Dab ham and beef slices with paper towels frequently throughout the drying process. Take the meat out of the dehydrator once it is completely dry. Store your dehydrated meats in airtight plastic bags. Check your dried meats every couple of weeks or so.

This might be the worst type of “compliment” there is. A backhanded compliment is one that sounds really nice at first, but then the real meaning of the statement hits. It’s a passive-aggressive way to really hurt a person’s feelings. It’s possible to deliver a backhanded compliment without even knowing you’re doing it.  For example, you might say something like, “Wow, I really like your hair today. What’s different?” By saying this, you’re implying that you don’t like the person’s hair very much on other days. Or you might say, “You’re amazing at baseball, for a girl.” Attaching a qualifier to the end of your compliment turns it into an insult. Yelling a “compliment” at someone walking down the street is actually highly insulting. The point of a compliment is to make someone feel good, and yelling about someone’s physical features is likely to do just the opposite. Even if some people say they like being cat called, not everyone does — not by a long shot. If you really want to make someone feel good, even a stranger, don’t yell something in passing. The same rules apply to giving compliments to a stranger and giving compliments to someone you know: you need to find something sincere to say and deliver your compliment respectfully. You probably already know what these are, and you’d probably never say them to someone. Even if you have a huge crush on someone and you want to ask her out — actually, especially if you want to ask someone out — don’t try to compliment someone on a sexual body part. It’s just rude, and in certain settings this type of comment can be construed as sexual harassment. Keep your compliments polite!
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One-sentence summary --
Avoid backhanded compliments. Don’t mistake a cat call for a compliment. Avoid demeaning comments.