Q: The onion should be chopped into small pieces and the garlic should be minced. Simmer the mixture for about 5 minutes, uncovered. Let it cool on the side. Strain the wine mixture into the saucepan (removing the solid onion and garlic pieces). Mix well until the texture is smooth. Then add the Tabasco sauce, salt, oil, and honey. Stir through. Do not leave the mustard unattended at this stage as once it begins to thicken, the constant stirring is essential for a good consistency.
A: In a small pot, heat the garlic, wine, and onion to a boil. Turn the heat setting to low. Remove the pot from the heat and pour the mixture into a bowl. Put the dry mustard into a new small saucepan. Put the pan on low and constantly stir until the mustard mixture has thickened.

Article: Turkey bones are pretty tough to cut through, so spatchcocking requires a sharp and effective tool. Look for high-quality shears made of carbon steel, which is a stronger material than simple stainless steel. The shears should also have tiny serrations that provide better grip as you cut through food. You can also use a sharp knife, but shears give you more control over your cutting. This makes the process safer. Place the turkey on a stable surface with the drumsticks facing up and the breasts facing down. Locate the backbone in the middle of the bird. There should be a hole directly above the drumsticks, which might contain a bag full of giblets. Remove the bag and position your shears at the bottom of the backbone (right at the top of the hole) to cut it out.  It might take some patience and elbow grease to make these two cuts. Keep at it and take a break if you need one. Once you’ve removed the backbone, put it aside with the giblets to make turkey stock for your gravy. Spread the turkey apart slightly and look down into the center of the opened-up bird. At the bottom of the bird, you’ll see the keel bone, which extends downward from the breastbone. The keel bone is essentially a mirror image of the backbone, running vertically from the top to the bottom of the bird. This will make it easier to crack the bone and flatten the turkey. You don’t need to cut the bird in half or make a deep cut. Just score the bone by applying a healthy amount of even, steady pressure as you move the knife. Pick up the bird with both hands and flip the bird so the the opened-up side is face down on your kitchen surface. Place your hands on the breasts and push. You should hear a cracking sound as the bird flattens out. Once the bottom of the bird is flush with your kitchen surface, stop pressing. The wingtips should be resting on the two breasts. Gently bend them out and over the tops of the breasts. Then, bend them inwards again, positioning the tips under the front of the bird. This will allow the the wings to cook through completely.
Question: What is a summary of what this article is about?
Get a pair of carbon steel kitchen or poultry shears. Cut just to the left and right of the backbone. Open up the bird to expose the keel bone. Slide the tip of a sharp knife along the length of the keel bone. Turn the turkey over and press on it until you hear a crack. Tuck the wingtips under the breasts to prepare for roasting.

Problem: Article: Knowing more about what you're afraid of could very well help you overcome your fear by making needles and injections seem more ordinary. Do some research about injections: their history, their purpose, even their dangers.  Look up pictures of needles and injections online to desensitize yourself. To take this to the next level you might consider handling real (clean, unused) syringes for a few minutes everyday.  This might be difficult to start with, but it could help you overcome your fear. The more exposure you have to needles the more ordinary they will seem. Some people develop a fear of injections because they associate them with another traumatizing event. Often those who suffer from needle phobia are those who had a lot of blood tests or procedures involving needles when they were a child. Think back over your childhood and talk to your parents about this. Understanding the roots of your fear can help you to confront it. Rather than dwelling on your fear of injections, focus instead on how the injection is going to help you. Continually remind yourself that you're protecting yourself from something much worse than a simple injection. Or, if you're donating blood, think about all of the people you're helping by overcoming your fear.  List your fears and concerns (“Injections are painful!”), and then counter those fears with positive, rational ideas (“Injections keep me healthy!”).  If you have a child who's scared of needles, be honest with him or her about the importance of the injection. And don't tiptoe around the pain. Be honest about that too. One of the most effective ways to combat fear, and the drop in blood pressure that can lead to fainting, is to practice applied tension. If you begin to feel faint or have in the past fainted at the sight of needles, applied tension, which helps regulate your blood pressure, can help keep you from fainting again. You will need to learn how to do this before you go for the injection. If you start to feel scared, applied tension can help you calm down before the injection. To practice applied tension, follow these steps:  Sit comfortably. Tense the muscles in your arms, legs, and upper body and maintain that tension for about 10 to 15 seconds, or until your face begins to feel flush. Relax your muscles. After 30 seconds, tense your muscles again. Repeat until you've done this five times.
Summary: Confront your fear. Consider the source of your fear. Rationalise your fear. Practice applied tension.

Q: Website that use lots of Flash or Java can take much longer to load. Try not to rely on these for your basic web page, and don't make Flash videos play automatically. This is an issue with sites which automatically play embedded (e.g., YouTube) videos as well. Large, high-quality images can slow down your website considerably, and may burn through your server hosting space as well. Many photo editors and website hosts alike offer an option to optimize your photos for web publishing, so take advantage of this option.  Most website hosting services also offer an option to load images as viewers scroll down rather than loading a whole page's worth of images at once. While images are important when attempting to make your site more attractive, they can considerably slow down traffic from slower browsers and platforms. Don't overuse images. Minification removes all unnecessary characters from code, typically white space, new lines, and comments, which will both help your site load faster and boost your website's search engine optimization.  Closure Compiler by Google can minify Javascript for free, while other free minimizers can be applied to different types of code (e.g., HTML). You will still be able to edit your code with the human-readable organization. The code is minified only when it is uploaded to the server. Make sure you are using the latest version of PHP so you can benefit from the latest improvements. While the PHP developers try to keep the language backwards-compatible, you will probably need to spend some time updating your code in accordance with the latest changes. If you're using a website hosting service such as WordPress or Weebly, you shouldn't have to worry about manually updating your website's PHP. Enabling this option for your webpages' files, photos, and other content will ensure that users who allow cached content won't have to retrieve the content every single time they revisit your site. Any users who clear their browser's cache and cookies before revisiting your site won't benefit from this, but the bulk of people who come across your site will be positively impacted.
A:
Reduce your use of intensive applications. Optimize your images. Minify CSS and Javascript code. Use the latest version of PHP. Make sure your website caches files locally.