Write an article based on this "Open the Control Center on your iPad. Tap AirDrop. Tap Contacts Only. Open the Photos app on your iPhone. Tap Albums. Tap All Photos. Select a photo. Tap the "Share" button. Select additional photos (optional). Tap the name of your iPad. View the photo(s) on your iPad."
article: Do so by swiping up from the bottom of the screen. It's in the lower-left corner. If prompted to turn on Bluetooth and Wi-Fi, do so. It's in the center of the pop-up menu. It's a white app with a multi-colored flower icon. It's at the bottom of the screen. It's one of the albums on the screen, likely in the upper-left corner. Do so by tapping the photo you want to share. It's a rectangle that contains an upward-pointing arrow in the lower-left corner of the screen. Scroll left or right through the photos at the top of screen and tap the open circle in the lower-right corner of an image to select it. Some users have reported issues when trying to use AirDrop to transfer multiple photos. It will appear between the images at the top of the screen and the other sharing options at the bottom of the screen.  If you don't see the iPad, ensure that the device is close enough (within a few feet) and that AirDrop is enabled. If prompted to turn on Bluetooth and Wi-Fi, do so. A message will appear saying that your iPhone is sharing a photo. Once the transfer is complete, Photos will open to the picture(s) on your iPad.

Write an article based on this "Watch for swollen eyes. Check to see if the cat is favoring his eye. Monitor for eye discoloration. Look for brown stains in the eyes. Look for respiratory distress."
article: One symptom of keratitis is red, swollen eyes. Swollen eyes may be accompanied by a discharge from the eye.  The discharge from the eye may be clear and watery, making the fur beneath look wet. It may also take on a yellow-green color if it is infected. Swollen eyes may be a symptom of a generalized infection from the herpes virus. Cats with keratitis may display symptoms of eye discomfort. This means the cat may favor the eye.  Your cat may rub the eye with his paw or rub his eye on the ground. The eye may be closed, or your cat may start squinting. Additionally, he may be sensitive to light, so he may spend time in dark places or have trouble keeping his eyes open in bright lights. If your cat has keratitis, there may be some discoloration in the eye. The surface in the center of the eye should be clear so you can see the black pupil. If keratitis is present, you may see abnormalities there.  The surface of the eye may have inflamed patches with blood vessels threading over the surface.  Sometimes, due to extra cells in the eye area, the eye may take on a whitish appearance that looks like white-pink lace. With severe keratitis that becomes well-established due to lack of treatment, sometimes the area slowly becomes pigmented and brown staining covers the surface. This change may be permanent and the pigment prevents light entering the eye and interferes with the cat's sight.  In severe cases, the cat may become blind in that eye as a result. Therefore, early diagnosis and treatment is desirable.  Tests may be done to rule out other possible causes of the eye symptoms to make a more definitive diagnosis, especially in the case of herpes. Cats who have keratitis may display signs pointing to problems with their upper respiratory system. This might include sneezing, nasal discharge, or even discharge from the ears. If the keratitis occurs because of the herpes virus, respiratory symptoms may show earlier than or at the same time as eye symptoms.

Write an article based on this "Brine Add the food to the grill. Pay attention to hot spots. Stop "flame-ups". Flip the food when it is halfway done. Ensure that your food is cooked all the way through. Remove your food from the grill. Serve your food immediately after the resting period is over. Turn your grill off (if it is a gas grill)."
article:
or  marinate your meats before cooking. This is optional but brining or marinating meat and then placing the meat on the grill will result in a whole lot of flavor.  Brining will especially make for more juicy pork, chicken, or turkey. A basic brine is about 1/8 cup of table salt to 1 quart of water. Make sure you have enough to cover the meat. Broth may be used instead of water (adjust for salt), a little sugar (honey, brown sugar, molasses) may be added if desired, seasonings (almost anything) can also be added for more flavorful meat. If marinating, be sure your marinade does not have too much sugar, or else it will burn on the grill. Placement is key when grilling, particularly if you are feeding a large party. If you're cooking for a lot of people, try to be deliberate in your placement of food, so that you can maximize the amount cooking all at once. That said, do not crowd the food together, as it needs some space both for better cooking and for you to be able to snatch it out or flip it. Some grills will have sections that get hotter than others. Keep that in mind when grilling, particularly if someone you are cooking for has a special preference regarding how rare he/she like his/her food. Once you've added the food, do not flip it or move it (unless you want to turn it slightly for cross-hatched grill marks) until you believe it's halfway done. If someone likes their burger more rare than the rest, put theirs on the side that's cooler. If your grill is pretty evenly heated, just put the food on slightly later than the rest to make it rare. Flame-ups are caused by fatty foods dripping onto the fire. You can stop flame-ups by removing the meat from the grill once the oil has risen to the surface of the meat. Shake the meat of it's grease then put it back on the grill at a lower heat. Try to limit flipping the food as much as possible. Frequent flipping can lead to uneven cooking, ugly food, and or losing a piece of food to the flames below. . Experienced grillers don't need to check the food very often, but until you're comfortable, a thermometer plunged into the center of the food is the best method to be sure (instant read for small items, probe style if you're grilling a large item such as a whole chicken or pork tenderloin). If you don't have a thermometer you can cut into the food, but keep in mind that slicing, piercing, or breaking a piece of food in half will make it dry out very quickly, as all the juices will run out of it.   Grilling burgers: Burgers made of beef are best cooked to medium or well-done because of the risk of bacteria being ground into the meat.  If you grind your own beef from carefully trimmed cuts, this precaution is not necessary.  Burgers made of chicken or turkey should be cooked fully. Veggie burgers should be cooked so that they are heated all the way through.  Grilling hot dogs: Grill hot dogs on a medium-high heat grill. They should cook for five to seven minutes before they are ready to be taken off.   Grilling steak: Steak is often eaten raw when it's provided by a trusted source. Cook your steak to the desired doneness over a very hot grill. The internal temperature of a rare steak should be 130ºF (54.4ºC).  Grilling poultry: Chicken and turkey must be completely cooked before eating. If any of the meat is not opaque, it must be cooked further. In the case of a whole bird, a probe thermometer plunged into the deepest part of the breast must register that the bird is done. The internal temperature of a whole chicken or turkey should be 165º - 170ºF (73.8º-76.6ºC.)  Another classic way of checking a bird's doneness is to pierce the meat and ensure that the juices run clear. Keep in mind that when piercing the meat you will lose some of that yummy juice.  Grilling Pork: Pork in the United States no longer has to be cooked well done to be considered safe. A slight pinkness in the meat is both desired and delicious. A medium done pork roast has the internal temperature of 145ºF (62.7ºC). In other regions of the world, it may be wise to continue cooking until the meat is opaque.  Grilling vegetables: Grilling vegetables is a great way to make a hot side dish without heating up the kitchen. Most veggies do just fine on the grill if sliced, tossed in a little oil, salt, and pepper, and grilled. Keep in mind relative cooking times, as, say, carrots will take a lot longer than zucchini. Purchase a perforated metal grill-topper if your veggies are narrow enough to fall through the grates. You could also wrap your veggies in tinfoil and place them on the grill (just know that they won't get any grill marks that way.)  Grilling with sauces: Most sauces, especially high sugar ones, such as barbecue sauce, should be added at the last minute, to avoid burning.  Baste, turn the food over, and baste the other side. Wait for a minute or so for the sugars to caramelize, if you wish, but do not leave it too long, as burnt sugar is not very tasty. Put the food on a plate, platter, or other vessel and cover it with heavy-duty aluminum foil (if you don't have starving guests hovering already) for at least 5 minutes. Doing this allows juices to redistribute so that they do not run out as soon as the food is cut or bitten into. In the case of large cuts, taking the food off the grill and covering when the thermometer registers 5 degrees (10 for an exceptionally large item) less than the recommended or desired doneness is a good idea, as resting it will allow "carryover cooking" to finish the job. The meat continues to cook after it is taken off the grill, as it is still incredibly hot. A large piece of meat cooked to exactly the right doneness temperature on the grill will invariably be overcooked by the time that it hits the table. A successful meal will, of course, have side dishes and beverages that you prepared ahead of time or alongside the main course. Don't forget the condiments. Do not forget to turn the propane off or else the tank will continue to leak propane.