INPUT ARTICLE: Article: When you begin thinking about downsizing, take some time to explore the job market and see what positions are available. This is particularly important to do if you are thinking about changing industries.  Run online searches through job search engines. Talk to people working in the industry you would like to try out. Set up meetings with a job counselor to discuss your options. Once you have an idea of the kind of jobs that are available, begin a more specific job search based on the aspects of your desired job and how much you would like to downsize. While searching, keep in mind things like:  Salary. Hours. Flexibility. Contract type. When you find a job posting that you are interested in, take the time to look at the company. While the job posting may sound intriguing, if the company comes across as inflexible or incompatible with the reasons you are downsizing in the first place, you may consider looking for a job elsewhere. Read the company’s mission statement, history, and any other information you can find about them. If possible, talk with someone who has worked or is working at the company. You might find that you have transferable skills for a number of new positions. If you are not sure if you have the right skills for a specific job, consider looking into short term and temporary contracts in your desired field. These short-term jobs can give you an idea of what it is like to work in that industry and help you to determine if you have the right skills. If you don’t mind moving companies but would like to stay in your current industry, you should consider looking for freelance jobs. Freelancing can give you the freedom to control how much work you take on and how much you charge, which could help reduce stress and time constraints.

SUMMARY: Start a general job search to get an idea of what positions are available. Tailor your job search to match your specific needs. Research the companies that you think you may apply to. Analyze your skills and your passions. Consider freelancing as an option for downsizing.


INPUT ARTICLE: Article: You will likely need to set your camera settings differently when switching from handheld shooting to a tripod.  Turn off image stabilization, since the camera won't be moving on the tripod. Turn on mirror up. If you have a camera remote, utilize the mirror lock setting on DSLR cameras. The motion of the mirror can cause vibrations, so locking the mirror prior to taking your shot can help to stabilize your images.  Turn off Auto ISO. Take your photos from the base ISO of your camera. This will help to reduce the amount of noise and give you a dynamic quality photo. The base ISO for most cameras is between 64 and 200. After all the time you have spent preparing your camera and tripod to capture the perfect picture, don't risk messing it up by bumping the camera or moving it inadvertently when you snap your shot. Instead of pressing the button on the camera, use a remote to snap your pictures.

SUMMARY: Adjust your camera settings. Use a remote shutter release.


INPUT ARTICLE: Article: After cleaning up your roast by trimming it of fat, silverskin, and connective tissue, make several slits into the meat, about an inch wide and two inches deep. Make 10 or 12 cuts all over the surface of the meat. Stuffing the roast with aromatic vegetables and a fat source, like bacon, will help to inject flavor and moisture into the meat.  For aromatics, use whole cloves of garlic, sprigs of rosemary, thyme, or sage. For adding fat, chopped bacon makes the best addition, but you could also use cold pats of butter. Dry rubs are excellent for venison roasts. You can use a commercial dry rub or mix up your own in a variety of flavors. Use what tastes you like and experiment with different dry rubs–it's awfully hard to screw up. Simply take a handful of your dry rub spice mixture and rub it into the outside of the meat.  For a basic dry rub, mix up equal portions of oregano, basil, parsley, paprika, onion powder, salt and pepper. For a whole-seed dry rub, toast up a quarter-cup each of fennel seeds, coriander seeds, and cumin seeds in a dry skillet. When they become fragrant, remove them from the pan and crack them with the flat side of a kitchen knife. Mix in dried chili powder, paprika, and brown sugar. Alternatively, you can also brine roasts in a salt brine overnight, which many venison-enthusiasts swear by. Salt-brines can help soften the flavor of the meat and tenderize it. Either way, let the meat refrigerate overnight, or for several hours before baking. Lining the bottom of your baking pan with vegetables will help to keep the meat off the bottom, resulting in a more even distribution of heat, as well as adding flavor and fragrance to the dish.  The most-common vegetables for the job are onions, carrots, potatoes, and celery. After rinsing your vegetables, chop them into big pieces–doesn't need to be pretty. You won't need to season the vegetables, since the meat juices will season the vegetables as they cook. Because venison has such a tendency to dry out, it's also good to add a little water or water and chicken stock to the bottom of the pan. This will help to keep the interior of the oven moist, creating a kind of hot climate that will keep the meat from drying out. Set the meat on the bed of vegetables and cover tightly with tin foil. Place into the oven and bake for around three hours, basting periodically with the juices from the bottom of the pan. If you're using a meat thermometer, you can remove the venison when it's reached an internal temperature between 130 F and 150 F, depending on how "done" you like your meat. Any higher and it'll start to toughen. Remove the roast from the pan, but let the meat rest covered for about 10 or 15 minutes before cutting into slices to serve. You can strain the pan drippings to make a nice gravy to serve with the venison.

SUMMARY:
Lard the roast with aromatics and bacon. Coat the roast with dried herbs and refrigerate for several hours. Bake the roast in baking pan on a bed of vegetables. Cover and roast at 325 F for about 3 hours.