Q: If you have more than 200 loose leaf or bound papers to save, try freezing the papers instead of air drying them. Freezing will keep the papers from warping until you have time to fix them. Freeze your papers as soon as you notice the damage to keep them in the best condition possible. Slip your paper or papers in a ziplock bag. If time permits and the papers are not sopping wet, interweave the wax papers or paper towels between every 10 pages. If the papers are soaking wet, do not try to separate them or break them into smaller stacks. Put them in the freezer until you're ready to air dry them. The freezer's temperature should be at or below 10F (23C). Let the papers freeze completely and take them out in batches of 200 pages or fewer when you're ready to dry them. Although it depends on how wet your papers are and how many papers you're freezing, this should take at least several hours. When your papers are no longer soaking wet or damp but feel frozen solid, remove a bag of papers from the freezer. Take out up to 200 pages at a time from the freezer to begin drying them. Do not try to pry stacks of paper apart until they are damp and no longer frozen. After freezing the document, you can air dry it using the same method you would for damp papers or use a professional vacuum freeze dryer. By placing the document into the freeze dryer and turning the machine on, you can remove any moisture and prevent water damage as it melts. If you don't personally own a vacuum freeze dryer, contact local art or historical conservation centers. Freeze-drying is ideal for delicate papers with water-soluble inks, watercolors, and coated papers.
A: Freeze the papers if you have many pages to save. Wrap your papers and put them in a ziplock bag. Place your papers in the freezer. Remove the papers from the freezer. Air dry or freeze-dry the batches to salvage them.

Article: It is recommended that men drink no more than 2 alcoholic drinks each day, while women are recommended to consume no more than 1. This is because men and women have a different body-to-fat ratio and alcohol affects the 2 sexes in different ways. It probably does not seem like a lot, especially if you are used to drinking more than this on a regular basis. The feeling of being tipsy or drunk comes from your body trying to rid itself of excess alcohol and become healthy again, so by avoiding getting even a little tipsy, your body will find it much easier to process your drink. Dark, flavorful beers and wines can satisfy you in just a few sips, and encourage slow tasting rather than rapid drinking as they can be harsh and unpleasant if consumed too quickly. If you finish your drink too quickly, you may find yourself wanting to have another sooner than you should. Sip your drink slowly, and savor the flavor of your beverage to make it last much longer. You'll find yourself enjoying the taste of your drink more, and nobody will try to buy you another as you will still have a glass when others have finished theirs. If you are having a drink out with your friends, start with a non-alcoholic drink to satisfy your thirst, and then have an alcoholic drink afterward. You won't have to drink alcohol to get rid of your thirst, and having a stomach full of water will make you sip your drink slower. By alternating your drinks with water and non-alcoholic beverages you reduce the chance that you will get a hangover or feel off the next day by diluting the alcohol you have consumed. that are offered to you if you're trying to cut back. It can be difficult to control your drinking in social situations as it is natural to want to fit in, but if you don't accept drinks from others, you will have better control of both the amount you drink and what you drink. It is generally best to avoid social situations where you would be pressured to drink, but if you must attend the event, drink water or non-alcoholic drinks. If you find yourself drinking in the early afternoon or before dusk, you are more likely to want to continue drinking throughout the night to keep the buzz going. If you start later, you may find yourself feeling tired and ready for bed before you are ready for your next drink.
Question: What is a summary of what this article is about?
Drink fewer than 2 alcoholic beverages per day. Choose drinks that last for a long time, such as dark beer or wine. Sip your drink slowly instead of gulping it down. Alternate between an alcoholic drink and water. Turn down drinks Start drinking later at night.

Q: 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.
A:
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.