Problem: Article: To start the last phase of the game, the draw pile must be emptied. When it is, don't shuffle. You simply stop drawing from the middle. When you can no longer draw, you rely solely on your hand. Keep playing out of it until there are no cards left in your hand. If you can't play, you still have to pick up the discard pile and put it in your hand. Remember, you have to play a card if you can. When it's your turn and you don't have a hand, play one card from your face-up cards. If you have multiple cards of the same rank, such as 2 jacks, you can play them both at the same time. If you can't play a card, you follow the same rule as before and pick up the discard pile. Once you pick up a pile, you must play all of those before playing from your cards on the table. When it's your turn and you've played all your face-up cards, pick a card that's face-down on the table. Don't look at it to choose. Simply flip it over. If it plays on the current card by being equal or higher, you can play it. If not, you must pick up the discard pile. If you pick up the discard pile, you must play those before continuing to play your face-down cards. You must play all your face-up and face-down cards to win the game. The first person to do so ends the game. The game can continue after the first person is out, but it's more fun to start another game instead.
Summary: Deplete the draw pile completely. Play until your hand runs out. Move to your face-up cards when you run out of cards in your hand. Play your face-down cards to finish the game. Play all of your cards first to win.

Problem: Article: Set 3 pounds (1.36 kg) of elk steaks out at room temperature or cut a large piece of backstrap meat into steaks. If you're cutting the steaks, slice them 2 inches (5.1 cm) thick. If you don't have backstrap meat, you can use any other type of elk steak. Blot the elk steaks dry with a paper towel. Sprinkle them generously with salt and pepper on both sides. Pour 1 tablespoon (15 ml) of peanut oil into a cast-iron skillet and turn the heat to medium-high. Once the oil shimmers and just starts to smoke, lower the steaks into the skillet. Cook the steaks for 3 minutes without moving them. If you don't have peanut oil, you could use vegetable or canola oil. Avoid using extra-virgin olive oil because it has a low smoke point and it will burn at high heat. Turn off the heat and use tongs to flip the steaks over. Wear an oven mitt and move the skillet with the steaks to the preheated oven. Avoid searing the other side of the steaks because they'll finish cooking in the oven instead of in the pan. Cook the steaks with the skillet uncovered. The steaks should become tender and cooked throughout. Insert a meat thermometer to see if it's reached a temperature of at least 140 °F (60 °C). If you'd like well done steaks, cook them for an extra 3 to 5 minutes. Remove the skillet from the oven move the steaks to a plate or cutting board. Lay a sheet of aluminum foil loosely over the steaks. Let them rest for 5 minutes while you make the simple pan sauce. Measure 1/2 cup (120 ml) of beef stock into the skillet that the steaks were in. Turn the heat to medium-high  and use a spoon to stir up any of the bits of meat that are stuck to the bottom of the pan. Keep the heat at medium-high so the beef stock comes to a boil. Let it boil for 1 to 3 minutes so the amount of liquid is reduced by half. Turn off the heat and stir in 1 tablespoon (15 ml) of Worcestershire sauce and 1 teaspoon (2.5 g) of minced garlic. Cut 3 tablespoons (42 g) of butter into 3 pieces and stir them into the sauce 1 at a time. Place the steaks on serving plates and spoon the sauce over each of them. Serve the steaks while they're still hot. You can store the leftover steaks in an airtight container in the refrigerator for 3 to 4 days. Store the leftover sauce in a separate container.
Summary: Preheat the oven to 375 °F (191 °C) and trim the steaks, if necessary. Dry and season the elk steaks. Sear the steaks for 3 minutes over medium-high heat. Flip the steaks and transfer the skillet to the oven. Bake the elk steaks for 10 minutes. Rest the steaks for 5 minutes. Pour the beef stock into the skillet and deglaze the pan. Bring the stock to a boil and reduce it by half. Stir in the Worcestershire sauce, garlic, and butter. Spoon the sauce over the steaks and serve them immediately.

Problem: Article: Resizing silver jewelry is much more difficult and time consuming than resizing gold. When melting down the silver to resize it, it gets very dirty through oxidization. A jeweler will be able to make sure the piece returns to its previous shiny state after resizing. Keep in mind that if you have a silver ring with a stone in it, some jewelers may tell you it can’t be resized without taking the whole ring apart. Silver conducts heat through the entire ring, making it difficult to resize when there is a stone setting on the piece. Even though the silver itself is less valuable per ounce compared to gold, it is time consuming to repair. A jeweler might price the work at a high rate simply because of how long it is going to take them to repair the piece and then polish it back to its normal coloring. Laser welding is the safest way to resize and work on silver, as it won’t harm the metal the way traditional torch welding will. Laser welding will allow a jeweler to resize a silver ring with a stone on it, for example, when the same couldn’t be done with traditional torch welding. A laser welding machine can cost upwards of $20,000, so smaller, independent jewelers might be less likely to own or have access to one.
Summary:
Take your silver jewelry to a jeweler if you need it resized. Consider that silver jewelry repair may take longer and cost more than gold. Look for a jeweler who has a laser welding machine.