INPUT ARTICLE: Article: If you're using onions/shallots, celery, or garlic, chop it up ahead of time to make the cook time easier. For the oysters, you want to prepare them now so that you can add them quickly when needed. Pre-shucked oysters are a good call if you can verify they are relatively fresh by asking the fishmonger. Cooked oysters lose much of the "fresh" flavor anyway, so don't feel like you must shuck them yourself. They are sold at the fish counter. Turn the heat to medium and stir the butter around until just melted. Use a large, deep pan-- you'll need something to contain all the liquid for the stew. Do not let the flour simply sit -- use a whisk or wooden spoon to keep it moving, breaking up any clumps as they form. If you have a flat whisk, use this. The flour should start to take on a slightly caramel color as it cooks and darkens. This is the base of a roux. These ingredients, which form the base of so many soups, stews, and sauces, are called "aromatics." As they cook, they will impart a rich, savory sweetness to the stew, but they are not strictly necessary. Stir and cook for 2 minutes. Add the first third or so of liquid, stirring continually as you do. Adding slowly lets the roux incorporate the cold liquid easily, which prevents "breaking." Use your spoon or whisk to break up anything stuck to the bottom of the pan once the liquid hits, then let the heats slow rise until there are bubbles rising to the surface. Sample the liquid as you season it, making sure it tastes to your liking. If you like spicy food, a dash of cayenne, Tobasco, and/or fresh black pepper will make a delicious, but subtle heat. The important ingredients here are the oysters. Simply toss them in, without the shells, and stir them into the liquid as it returns to a simmer. You do not want to overcook the oysters, which will make them tough and unappetizing. Once the edges start to curl up, cut the heat and start serving. If you're not ready to serve just yet, leave the pot on low, but know you should aim to serve shortly. While not strictly necessary, this extra pat of butter adds a rich, creamy sheen to the top of the stew that sticks to the oysters as you eat them, giving them a rich coating and flavor. This stew is best right off the stove, garnished with a light, refreshing bite of greenery or the crunch of a good oyster cracker. Enjoy!

SUMMARY: Chop any desired aromatics into small pieces and prepare the oysters. Melt four tablespoons of butter in a large pan. Add the 2 tablespoons flour, stirring constantly for 3-4 minutes. Add the onion/shallots, green onions, and/or celery, if using, and cook for 2 minutes. Stir in the oyster liquid and milk slowly, bringing to a simmer for 3-4 minutes. Stir in salt, pepper, and any desired seasonings while the liquid simmers. Add the oysters to the simmering liquid, along with garlic and parsley if using. Cook for 3-4 minutes, or until the oysters curl and remove from heat. Stir in an extra 1-2 tablespoons of butter for a richer, heartier stew. Serve garnished with parsley, sliced green onions, or oyster crackers.

In one sentence, describe what the following article is about: Be sure to support your child's head and neck while you do this. You might have more success lifting your baby higher, so that his or her belly is resting on your shoulder. You might want to put a burping cloth over your shoulder, especially if the child is under a year old. The bottom of their esophagus (the tube that brings food into the stomach) is not all the way developed and may be briefly sent out of whack when the baby burps. This sometimes causes them to spit up, but is perfectly natural. Do this very gently.  You should only pat them using wrist action; do not move your arm in order to burp your baby. If you don't want to pat your baby, you can also rub his or her back using a circular motion with your hand. Although a bit less effective, it often accomplishes the same thing. It might sound like a normal burp, and if it does, you know to stop. Otherwise, it could sound like a sneeze, a grunt, or just a brief, "Ump." Establish your presence again and give your baby a kiss.
Summary: Hold the baby over your shoulder. Pat them between the shoulder blades. Know when the baby burped, and stop patting. Put them in front of you as soon as they burp, and show them your smiling face.

INPUT ARTICLE: Article: Chugging a bubbly, foamy beer can cause stomach pain, gas, and nausea, so wait for the bubbles to go away before you start. Waiting also gives the beer a chance to warm up a bit, which can help prevent brain freeze after you chug! The shape of the glass can affect how well you’re able to chug your beer. A beer mug is much easier to chug than a snifter. The carbonation in your beer is caused by carbon dioxide (CO2). All that extra gas pumped into your stomach can cause discomfort and possibly nausea. An easy way to release some of that CO2 into the air rather than your stomach is to knock the bottom of the glass on a table or solid structure before you chug it. Don’t slam your glass on the table, just knock it to shake some of the bubbles loose. Before you actually start to chug your beer, take a big breath to prepare yourself for what lies ahead. Moving your head into position ahead of time will streamline the process and make it easy to dump the contents of your glass right into your belly. Make sure you’ve got a good grip on the glass as well. After you’ve taken a breath and steeled your resolve, move the glass to your mouth and place your lips around the edge of the glass. In one swift motion, turn the glass up to pour the contents into your mouth. Don’t sip or gulp the beer or the liquid may spill out of the edges of your mouth. Be careful not to knock the glass against your teeth and risk chipping a tooth. As the contents of your glass enter your mouth, do not swallow. Instead, allow your throat to relax and the beer to flow directly into your stomach. Let gravity do the work for you. Be sure to hold your breath and don’t stop the flow of beer to take a breath as this will slow you down and possibly cause you to spill precious drops of beer. Imagine you are pouring a glass of water down an open drain. You’ve made it this far, don’t stop now! Keep your throat relaxed as the beer flows out of the glass. Tilt the glass further and further up to finish draining it. When the beer is gone, resume breathing, and bask in the glory of your achievement. There’s still plenty of CO2 in the beer, so if you need to expel any of the gasses in your stomach, a solid belch should do the trick.

SUMMARY:
Pour the beer into a glass and wait for the foam to dissipate. Hit the bottom of the glass on a table to release CO2. Take a deep breath, and lean your head back slightly. Bring the glass to your lips and tilt it up quickly. Relax your throat and hold your breath. Finish chugging the entire glass of beer.