Problem: Article: Symptoms of hepatitis A are often described as flu-like and include fatigue (tiredness), weakness, loss of appetite and a low-grade fever. To combat these symptoms, get plenty of rest, especially during the initial stages of the infection, and temporarily reduce your activities and exercise regiment. You'll probably need to stay home from work or school until the flu-like symptoms fade away (a few weeks of so). Focus on getting at least 8 hours of quality sleep each night, if not more. Take a break from the gym for a few weeks until your energy levels build back up. Instead, go for a short walk on occasion to get some fresh air and stimulate your blood circulation. Other symptoms associated with hepatitis A are abdominal pain or discomfort near your liver (upper right side beneath your ribs) and joint pain, especially large joints such as your hips, spine and knees. Ibuprofen (Advil, Motrin) can help reduce painful symptoms, but keep your dosage well below maximum recommended amounts. The liver is responsible for processing (metabolizing) drugs in your body, so higher doses can irritate, inflame and damage liver cells, especially if they're already infected with viral hepatitis. Avoid taking acetaminophen unless you've talked with your doctor. Adults tend to experience more symptoms than children because their liver cells don't grow and regenerate as quickly. Another common symptom of hepatitis is mild-to-moderate nausea and potential vomiting, which can wax and wane throughout the day. To combat nausea, eat smaller meals or snacks throughout the day instead of three large ones. Focus on bland food, such as crackers, bread and white rice. Avoid fatty and fried foods, as well as spicy seasonings. Ginger is a natural remedy for nausea, so consider taking ginger capsules, eating pickled ginger or drinking real ginger ale. If your nausea and/or vomiting is severe, your doctor may prescribe an antiemetic drug (such as metoclopramide) to reduce the symptoms. A further complication of chronic or severe bouts of vomiting is dehydration, especially if you can't keep fluids down. Symptoms of dehydration to look out for include: severe thirst, dry skin, sunken looking eyes, lack of urination, headache, confusion and lethargy (fatigue). Focus on drinking purified water and herbal teas for hydration, although chicken / beef broths and diluted fruit juices are also good sources of electrolytes (mineral salts that are lost with vomiting). Avoid beverages with caffeine (coffee, black tea, colas, energy drinks) because it's a diuretic that stimulates urination and increases the risk of dehydration. If you can't keep yourself hydrated with beverages, you'll need to go to a hospital or emergency clinic to get intravenous fluid through a vein in your arm. Another potential side effect with any form of hepatitis or liver disease is a general sense of itchiness (also called pruritus) all over the body. Liver-related itchiness is caused by two main factors: an accumulation of toxins that haven't been filtered out by a damaged liver, and a back-up of bilirubin in the blood. To combat itchiness wear loose clothing, avoid hot baths and showers, don't get sunburned and maintain a cool, well-ventilated environment in your home. No amount of scratching relieves this form of pruritus, so don't start and then risk getting a skin infection. A build-up of bilirubin levels due to a damaged liver also causes yellowing of the skin and eyes, known as jaundice. With severe cases of itching, taking an over-the-counter antihistamine medication may help because it reduces inflammatory reactions. An injured and inflamed liver has trouble processing and metabolizing (breaking down) the toxins in medications, as well as alcohol (ethanol). As such, take it easy on your liver by not drinking alcoholic beverages while your body fights the hepatitis A virus it may take a few weeks to a few months, depending on the severity of the infection and strength of your immune system. Although red wine has some health value (it contains antioxidants), it should also be avoided by people with hepatitis. Instead of wine, drink grape juice with meals as long as it doesn't trigger nausea. Instead of drinking regular beer after work or on weekends, try non-alcoholic varieties.
Summary: Get lots of rest. Take pain relieving medication with caution. Cope with nausea and vomiting. Keep well hydrated. Combat itchy sensations. Avoid alcohol.

Problem: Article: Turn on the oven to 375 degrees F (190 C). Get out a few baking sheets and lay parchment on them to prevent the rugelach from sticking to the pans as they bake. Remove the disks of chilled rugelach dough from the refrigerator and let them set out for a few minutes. You should have your filling(s) ready and set aside before you roll the dough out. Unwrap one of the disks and sprinkle your work space with some powdered sugar. This will keep the dough from sticking. Use a rolling pin to roll the dough out to a rectangle that's 12-inches (30 cm) wide by 7 to 8-inches long (17.5 to 20 cm). Keep the wide side of the rectangle towards you so you can easily roll it into a log later. Take the prepared filling of your choice and place a quarter of it onto the dough circle. Use an offset spatula or the back of a large spoon to spread the filling evenly across the dough. Leave 1/4-inch (6 mm) edge bare on the side that's closest to you. This will help seal the dough together when you roll it up. You'll need about 2 to 4 tablespoons of filling for each log. Hold the edge of the rugelach that's closest to you. It should be the long, bare edge. Use your fingertips to gently roll the dough over the filling. Continue tightly rolling the dough to make a log. Pinch the ends together to form tight seals. Set the log on a baking sheet in the freezer and chill it for 10 to 15 minutes. Chilling the log will make it easier to cut. Roll out and fill the remaining logs of dough once you've finished the initial portion of dough. Consider filling each log with a different flavor of filling. Remove the logs from the freezer and cut away the ends of each log so they're neat. Use a sharp knife to cut each log into 10 to 12 pieces, depending on how thick you want them. Place the rugelach slices cut-side down on the prepared baking sheets. Ensure that there are a few inches (5 cm) of space between the rugelach. Bake the rugelach for 20 to 25 minutes. They should turn golden brown. Giving the rugelach space will prevent them from baking into one another.
Summary:
Preheat the oven and prepare the sheets. Roll a disk of dough into a rectangle. Spread filling over the circle of dough. Roll the dough into logs and chill them. Slice and bake the rugelach. Finished.