Problem: Write an article based on this summary: Get your stitches removed within a week. Talk to your doctor about laser treatments. See your doctor if the stitch marks become red, irritated, or swollen.

Answer: Talk to your doctor about removing the external stitches before they leave track marks, which are the small bumps that appear on either side of the incision. If possible, have your doctor remove the external stitches after one week to prevent any permanent scarring. For a more serious professional option, consider using targeted laser treatment to remove the stitch marks or stitch scarring. Using laser treatment on fresh scars, within six to eight weeks of the injury, can lead to a more effective treatment and removal of the scar. There are two types of laser treatments:  Pulsed dye lasers: This is a non-ablative laser treatment that uses an intense, targeted burst of light. The heat is then absorbed by the blood vessels in your skin and can help to improve the texture and thickness of scars. It can also reduce any redness around the scar. Fractional ablative lasers: This treatment pokes small holes into the scar. This stimulates collagen production and can remodel the scar to appear less noticeable. This type of laser treatment is recommended for shallow scars. Most laser treatments will require multiple treatment sessions and can cost between $300 to $600 per a session. If you experience any of these symptoms, as well as fever and increased pain around the stitch marks, you should go see your doctor. The stitch marks may be infected or you may have had an allergic reaction to the antibacterial cream. Your doctor will need to examine and treat the stitch marks to prevent further infection or complications.


Problem: Write an article based on this summary: Cut out enough watermelon to fill 2 cups (304 grams). Put the watermelon into a blender. Add the fresh mint or basil leaves. Top it off with some agave nectar or honey. Drop in 3 to 4 ice cubes for extra thickness. Pour the smoothie into one or two tall glasses and serve.

Answer: You can do this by cutting a watermelon into cubes and then removing the rind. You can also cut a watermelon in half, and then scoop out the flesh using a melon scoop or coffee scoop. For a more refreshing smoothie, consider adding 2 cups (400 grams) of strawberries and/or 1 tablespoon of lime juice. You can use fresh or frozen strawberries; the frozen strawberries will give you a thicker, colder drink. Both will lend the watermelon a refreshing flavor. Make sure that you chop them finely first to help them blend better. If the watermelon you are using is already very sweet, or if you are not fond over overly-sweet drinks, you can omit this. If you added frozen strawberries, then you probably do not need to add the ice. For an extra touch, garnish each smoothie with a small watermelon slice or a mint/basil leaf.


Problem: Write an article based on this summary: Invest in a cooking thermometer. Enhance the flavor of meat with star anise. Carve meat toward the bone. Use generous amounts of salt when boiling pasta. Work gently with ground beef when forming patties. Sprinkle chicken with milk powder when making chicken stock. Use corn starch when preparing cheese sauce.

Answer: Instead of relying on the appearance of meat, fish, and poultry, check the internal temperature with a cooking thermometer.  Insert the thermometer in the center of the thickest portion to check for doneness. Visual clues tend to appear only after food has been overcooked. For instance, you'll know that salmon is safe to eat when white dots form on the surface, but it's technically overcooked at that point. Checking for an internal temperature of 122 degrees Fahrenheit (50 degrees Celsius) is a better option. You can make oxtail and other cuts of meat more flavorful by cooking them in oil seasoned with star anise and onion.  Slice a medium-sized onion and break a star anise in half. Brown them together in a little oil, cooking until they become more aromatic. This process creates sulfur compounds that are capable of enhancing meaty flavors. Add the meat and cook as usual after these aromatic ingredients have been browned. Carve bone-in cuts of meat toward the bone, then run the knife along the side of the bone to slice the meat off.  Meat fibers run parallel to the bone. Cutting the meat in this manner allows you to bite into the fibers, making the meat seem more tender. For every 3.5 oz (100 g) of pasta, use 1 quart (1 L) of water and 0.35 oz (10 g) of salt. Salt enhances the flavor and improves the texture of pasta. Instead of pressing ground beef into patties, roll it up into a log and slice off patty-sized portions.  Sprinkle the beef with salt and let it sit for three hours. Salt draws out a compound known as myosin, which binds together the beef like egg and breadcrumbs would. Lay the minced strands of beef out in parallel lines. Roll the beef into a log using plastic wrap and let the log sit in your refrigerator for two or three hours. This process creates a more tender beef patty. The next time you make chicken stock, sprinkle the chicken pieces with skimmed milk powder before roasting them.  Use chicken wings instead of whole roasting chickens or white meat. Remove the meat from the bones and chop it into rough pieces. Dust the chicken pieces with an even, light coat of skimmed milk powder. You can add carrots, onions, and other vegetables or seasonings to enhance the flavor as desired. Roast the chicken as usual and strain the liquid for stock. The proteins and carbohydrates in the chicken meat react during the cooking process, creating the brown flavorful bits on the surface of the meat. The milk powder adds more proteins and carbohydrates, thereby creating more of those bits and more meaty flavor. Instead of thickening your cheese sauce with a mixture of flour and butter, use corn starch.  Too much flour can dull the cheesy taste of the sauce. Grate the cheese into thick shreds and toss those shreds with a little corn starch. Use just enough to coat the strands lightly and evenly. Simmer the milk or liquid called for in your recipe, adding the coated cheese in small amounts until the entire batch is melted. You can finish the sauce with butter and other seasonings, if desired, but doing so is not necessary.


Problem: Write an article based on this summary: Determine whether you're in the right growing zone. Get rhubarb crowns to plant in the spring. Choose a planting site. Prepare the soil for planting. Dig 4–5 inch (10.2–12.7 cm) holes 3–4 feet (0.9–1.2 m) apart. Plant the roots 2 inches (5.1 cm) below the surface of the ground.

Answer:
Rhubarb is a cool-season plant that requires temperatures that drop below 40 °F (4 °C) in order to stimulate growth. The northern states in the US as well as Canada are good places to grow rhubarb. Check your growing zone to find out if you can grow rhubarb in the climate where you live.  Rhubarb grows best in USDA hardiness zones 3-8. This includes much of the northern parts of the Midwest as well as the northeastern regions of the US. Rhubarb wilts during the heat of hot southern summers. If you live in a southern region where it regularly goes above 75 °F (24 °C), it will probably be difficult to grow this plant. Rhubarb is best grown from roots (crowns), not seed, since the seeds take a long time to get established and there's no guarantee they'll ever germinate. Go to your local nursery and buy rhubarb roots or purchase some from an online source.  If you have a friend with a rhubarb plant, you may be able to dig up a crown from the side of their plant to get yours started. Rhubarb should be planted in an area in full sun. Look for a spot that drains well, since rhubarb won't do as well if water sits around its base. To determine whether soil drains well, dig a hole and fill it with water. If the water sits in the hole, the soil there doesn't drain well. If it immediately soaks into the ground, the soil is great for planting rhubarb. You may want to stick a ruler in the hole so that you can measure how quickly it drains. Ideally the water should drain out at a rate of 1-3 inches per hour. If it drains too fast, your plant will dry out; too slow and the roots may rot. Clear out weeds and other plants that may interfere with the rhubarb plants. Till your gardening bed to a depth of several feet and mix in plenty of compost, rotted manure or other organic matter to enrich the soil. This step is essential, since rhubarb needs plenty of nutrients to grow well.   You can also consider  building a raised bed to plant your rhubarb and other vegetables. This way you can control the soil drainage and weed population more easily. Don't treat the area with herbicides or pesticides; rhubarb should only be planted in clean soil.  Don't use chemical fertilizer to treat the soil during the first year of growth; only organic material should be used until the second or third year. Rhubarb plants can grow to become quite large, so it's important to give them plenty of space. Dig the holes in rows. Place the roots in the holes and gently fill them in with compost-rich soil. Water the roots after planting.