Problem: Write an article based on this summary: Wipe your dog's ears and paws with a tepid, wet cloth. Give your dog a tepid bath. Dry your dog well so it does not catch a chill.

Answer: Make sure the cloth is not cool or cold. Wipe its ear area and paws several times to help bring its body temperature down. Make sure you also wipe your dog's chest and abdomen to help cool it down. Check that the bath water is not ice cold, but a bit colder than lukewarm. Place your dog in the bath and use a cloth or sponge to dab water on it. Apply water to its ears, paws, chest, and abdomen. You do not need to use soap in the bath, as you are not trying to clean your pup, just cool it down. After you wipe down your dog or give it a bath, make sure you dry it well so it does not get too cold. Towel dry your dog or use a hair dryer on a low setting to dry your pup. Wipe or bath your dog twice a day to try to bring its fever down. Make sure you dry it well each time.

Problem: Write an article based on this summary: Keep your refrigerator set at the optimum temperature. Keep food refrigerated if it's already cold. Let leftovers cool before refrigerating. Store meat properly. Refrigerate store-bought eggs. Store cut vegetables in the refrigerator.

Answer: Refrigerators should be set at or below 40F (4.4C). The food temperature danger zone, the temperature range where bacteria thrive, is between 41 F and 140 F. Any food that is left out in these temperatures is susceptible bacteria growth which could lead to food-born illness. Always get cooked food put away as soon as possible. Check the temperature of your refrigerator regularly. The temperature can fluctuate depending on how much food is in your fridge, so it's a good idea to keep an eye on it if you're sometimes full up and sometimes running low. Some food items can be stored on the counter sometimes and should be kept in the refrigerator at other times. Where do you store bottled beer? Pickles? Peanut butter? Soy sauce? Rule of thumb: If you buy something cold, it needs to stay in the refrigerator. Items like pickles, peanut butter, and soy sauce are fine to keep in the cabinet at room temperature until you open them, at which point they'll need to be refrigerated. Oil or vinegar-based items usually work this way. Refrigerate canned foods after opening. Anything, whether it be cooked ravioli or green beans, will need to be refrigerated after you open the can. You can store it in the can itself, or transfer it to a tight-lidded storage container for a closer seal. Leftovers should be stored in covered containers, either with lids or loosely with plastic cling wrap or tin foil. The looser, the more likely the food is to stink up the fridge or take on other smells, but it's a perfectly fine way of keeping leftovers, once they've cooled to room temperature. After food is cooked, transfer it to a larger shallow container instead of a smaller deeper container for storage. The larger container will ensure uniform cooling over a shorter period of time. Meat and food items that contain meat need to be cooled to room temperature before putting it in the refrigerator. If you place hot meat in a covered container and then immediately into the fridge, the condensation will make the meat spoil much more quickly than normal. Consume or freeze all cooked meat within 5-7 days. If you can't get through your leftovers fast enough, consider freezing what's left and defrosting it at a leaner time, when there's less in the fridge. Raw meat always needs to be refrigerated, kept separate from cooked meat and other products, by wrapping it loosely in plastic wrap in the refrigerator. Watch closely for signs of spoilage. Spoiled meat will turn slightly gray or brown and give off an unpleasant odor. Eggs that you buy at the store are sometimes quite old, and should be kept in the refrigerator until they've been used. Keep a close eye on them for signs of spoilage after cracking them, always making sure to crack them into a bowl instead of breaking them into the food you're making. Recently laid eggs that have not been washed are perfectly safe to keep on the counter. If you've purchased eggs at the farmer's market recently, ask if they've been washed and for guidance about proper storage of the eggs. Leafy greens, tomatoes, fruits, and other vegetables should be kept in the refrigerator once you've cut into them. To ensure they stay fresh for as long as possible, wash and dry them thoroughly, then pack them in the fridge in a sealed plastic container with a tea or paper towel to absorb excess moisture. Keep tomatoes out of the fridge unless they have been sliced. In the fridge, their insides turn watery and it shortens their shelf life. Sliced tomatoes can be stored in the fridge in a plastic container.

Problem: Write an article based on this summary: Strengthen your core with sit-ups. Use planks to build your core, arms, and back. Work out with lateral dumbbell raises.

Answer: Lie down on the floor with your whole upper back on the ground. Keeping both feet flat on the floor, draw them in toward your butt so that your knees bend, with your legs resembling a raised tent. Touch the backs of your ears with your fingertips while drawing your shoulder blades together, so that your elbows point outward from your sides instead of ahead. From here: Engage your abs to pull your upper body off the floor and toward your knees. Be careful not to yank yourself forward with your head or shoulders. Once your upper body meets or nears your thighs, use your abs to lower your upper body back down to the ground for one rep. Increase the number of reps and/or sets with the goal of reaching three sets of 50 per workout. First, get into a position for a push-up, with your toes lifting your lower body into the air. But instead of placing your hands on the floor, use your elbows instead. Set them directly below your shoulders with your forearms flat on the floor, pointed ahead of you, so both arms form right angles. Once you are in position: Draw your belly button inward, toward your spine, to straighten your back and get those core muscles active. Let your forearms support your upper body and raise your palms off the floor if necessary to make sure of this. Aim to hold this position for half a minute as your first set. Repeat with two more sets, adding time to each until your second set is 45 seconds and your third set is 60. First, choose a weight that is light enough for you to control each lift from beginning to end in order to avoid injury. In the beginning, start with something light, such as five to ten pounds each, to avoid straining yourself. Then stand with your feet about hip-width apart. With a dumbbell in each hand, hold them at your sides, keeping your arms straight and your palms facing in toward the outside of your thighs. From this starting position: Bend your elbows a bit and begin your lift, raising the dumbbells outward to either side of you. As you do, angle each dumbbell so that the forward weight dips down, as though you were emptying a glass. Continue your lift until your arms are spread out to either side of you, parallel to the floor. At this point, hold your position for a second after your last exhale. Now inhale and bring your arms slowly back down to your sides to finish your rep. Condition yourself toward the goal of completing three sets of 25 lifts each for each workout.

Problem: Write an article based on this summary: Harden your cake balls in the fridge.

Answer:
You can leave them in their overnight, or just pop them in there until the chocolate is completely solidified. Once the chocolate is solid to the touch, they're all done. Enjoy!