Problem: Article: Fill a microwave-safe bowl with a couple of sliced lemons and ¼ cup (60 mL) of apple cider vinegar. Then, fill the bowl the rest of the way with water and put it in the microwave. Microwave the mixture for 2-3 minutes and then let it sit with the door closed for another 10. Then remove the bowl and wipe out the microwave with a damp sponge. Wet a sponge with water and sprinkle baking soda on it. Use the damp sponge to thoroughly wipe out the microwave. Then rinse it out with clean water. To freshen up your microwave, leave an open container of baking soda in it when you aren’t using it. When you need to use your microwave, simply take the baking soda out, cook your food, and then put it back in. Fill a microwave-safe bowl halfway with water. Squeeze the juice from one lemon into the water. Put the bowl in the microwave and heat it up for 5 minutes. Let the bowl sit for another two minutes or so with the door closed. Clean out the microwave with a sponge. Fill a microwave-safe bowl halfway with water and add 1 tablespoon (15 mL) of white vinegar. Heat the bowl in the microwave for about 5 minutes, remove the bowl, and wipe the microwave with a sponge or cloth. Dampen a handful of paper towels with fresh water. Place the paper towels in the microwave and then heat them up in the microwave for about 5 minutes. Wipe out the inside of the microwave with the damp paper towels. Put a squirt of dishwashing liquid into a microwave-safe bowl full of warm water. Heat the bowl in the microwave for 1 minute. Clean out the microwave the with a damp sponge, and then leave the door open for a few minutes.
Summary: Heat lemons and apple cider vinegar in the microwave. Wipe the interior with a sponge and baking soda. Keep baking soda in the microwave between uses. Heat a bowl of lemon water in the microwave. Heat a vinegar solution in the microwave. Warm up wet paper towels in the microwave. Warm up a bowl of soapy water in the microwave.

INPUT ARTICLE: Article: It's normal for people to have short bouts of nausea. However, if your nausea lingers for days on end and increases in severity, then it's best to make a doctor's appointment. This is particularly important if your nausea is paired with vomiting, could have been caused by an injury, or if you might be pregnant. Nausea is not a disease itself, but quite often a symptom of a larger problem. Work with your doctor to determine how your nausea is connected to your overall health and how to treat it. Nausea can be linked to foodborne illnesses, ulcers, kidney disorders, cancer, migraines, motion sickness, and concussions, among other issues.  Keep an eye on your bowel movements for regularity. If you're not voiding regularly, you may feel an underlying nausea. Your doctor can advise how frequently you should be using the bathroom. You may also feel nauseous when fighting off a stomach bug, cold, or flu. If your nausea is interfering in your daily life or causing a health problem, then your doctor may suggest taking medication to calm your stomach down throughout the day. These drugs may be in pill or liquid form or might need to be injected. You'll want to follow any dosage instructions carefully and take them at pre-set times of the day or at the first signs of nausea.  Dolasetron, Dexamethasone, and Aprepitant are all common anti-nausea medications available with a prescription. You can also purchase over-the-counter medications, such as Emetrol.  Most of these medications can help ease vomiting caused by nausea, but they may not resolve the underlying nausea itself. If you are taking a medication for another medical condition, then it may be causing at least some of your nausea. Discuss with your doctor the possibility of switching to a similar medication that is less likely to cause digestive upset. Try to be patient as you may need to test out a few different options to find what works best. Sometimes even switching from a tablet to a liquid version of a medication can have a big positive impact. When you visit an acupuncturist they will use a series of long, thin needles to apply pressure to various places on your body. Stimulating your pressure points can help to relieve nausea, especially for adults. Make a few appointments and see how you feel afterwards to determine if this might be a good option for you.

SUMMARY: Talk with your doctor if nausea lasts more than a week. Treat any underlying medical conditions. Take anti-nausea medication. Test out an alternate formula of any medications. Go to an acupuncturist.

In one sentence, describe what the following article is about: Set a medium saucepan on the stove and pour in 8 cups (1,900 ml) of chicken broth. Turn the burner on low and let the broth heat up. Keep the heat on low while you begin the risotto.  The broth should be about the same temperature as the rice in order to make the risotto creamy. This is why it's important to not add cold or boiling hot stock. If you'd like to make the risotto vegetarian, substitute vegetable stock for the chicken broth. Remove 1 cup (240 ml) of the broth and pour it into a bowl. Add 1 ounce (28 g) of dried porcini mushrooms and stir them so they begin to absorb the hot broth. Leave the mushrooms to rehydrate for 20 minutes and then drain them. Keep soaking the mushrooms until they're soft. Pour 1 tablespoon (15 ml) of the olive oil into a large skillet and turn the burner to medium. Once the oil shimmers, stir in 1/2 of the diced onion and 1 minced garlic clove. Stir and cook the mixture until the onion softens and becomes clear. Stir the onion and garlic frequently to prevent it from sticking and burning to the bottom of the skillet. Slice 1 pound (450 g) of fresh portobello and crimini mushrooms into 1/2 in (1.3 cm) thick pieces. Add them to the skillet along with 2 bay leaves, 2 tablespoons (7 g) of chopped fresh thyme, 2 tablespoons (7.5 g) of fresh chopped Italian parsley, and 2 tablespoons (28 g) of butter. Use a mix of portobello and crimini. If you only have one type of mushroom, use a full pound (450 g) of whichever kind you have. Keep the burner at medium heat and cook the vegetables and herbs until the mushrooms are lightly browned. Stir in a little salt and pepper to taste. If the mushrooms look like they're browning too quickly, you may need to adjust the burner. Pour 1 tablespoon (15 ml) of truffle oil into the skillet and stir in the rehydrated porcini mushrooms. Add more salt and pepper according to your taste and let the mixture cook for 1 minute. Turn off the burner and set the mushroom mixture aside. If you don't have truffle oil, you can leave it out since it's purely to add extra-mushroom flavor. Or, you can try making your own truffle oil.
Summary:
Heat the chicken broth in a pot over low heat. Soak the dried mushrooms in 1 cup (240 ml) of the broth for 20 minutes. Sauté 1/2 of the onion and 1 clove of garlic for 5 minutes. Add the fresh mushrooms, bay, thyme, parsley, and butter. Sauté the mushroom and onion mixture for 3 to 5 minutes. Add the truffle oil and rehydrated mushrooms.