Problem: Write an article based on this summary: Check your teeth and lips after an injury. Disinfect with salt water. Apply cold and hot compresses.

Answer: If you hit your mouth, check for injuries. If your teeth are loose, see a dentist right away. If you have deep cuts, visit a doctor. He may sew the wound closed to prevent scarring, or give you a tetanus shot. Dissolve 1 tbsp (15mL) salt in 1 cup (240mL) warm water. Dip a cotton swab or towel into the water, then dab the cut lightly. This will sting at first, but it reduces the risk of infection. If saltwater is too painful, clean the area with tap water and dab a bacitracin ointment, like Neosporin, onto your lips with a cotton swab. As described above, an ice cube or ice pack wrapped in a towel will reduce swelling on the day of the injury. Once initial swelling is over, switch to warm, wet towels to stimulate blood flow and healing. Hold either type of compress to your lips for ten minutes, then leave it off for one hour before your next use.

Problem: Write an article based on this summary: Preheat the broiler. Drain the marinade from the meat. Transfer the steak to the broiler pan. Broil the steak under direct heat for 4-6 minutes. Turn the steak and continue cooking for another 4-6 minutes. Check to see whether the meat is done. Let the meat rest for about 10 minutes before serving.

Answer: Allow the broiler element to begin warming up as you finish preparing the meat. Most ovens only have "On" and "Off" settings for the broiler. If yours features "High" and "Low" temperature settings as well, make sure it's set to "High." Always use an actual broiler pan rather than a baking pan when cooking with the broiler. Most broiler pans have built-in racks that prevent dripping liquid fat from becoming a fire hazard. Coat your broiler pan with cooking spray or line it with aluminum foil if you're worried about the meat sticking. Remove the steak from the refrigerator and pour out the marinade. Alternatively, you can hold onto your marinade and use it to baste the meat as it cooks. Avoid brushing reused marinade onto cooked meat, as this could contaminate it with harmful bacteria. Carefully arrange the marinated meat on the rack at the bottom of the pan. Position the steak so that it's lying as flat as possible to prevent it from shifting and ensure that it cooks through evenly. Slide the pan into the oven directly under the broiler. In order for the meat to get done evenly, it will need to be heated for the same amount of time on both sides. If you like your beef rare, aim for a total cook time of about 8 minutes (or 4 minutes per side). Steaks broiled for 10 minutes will typically come out medium-rare. For a medium-well finish, plan on leaving your London broil in for a full 12 minutes. Set a timer to help you keep track of how long the steak has been cooking. Pull the pan partially out of the oven and flip the meat over using a meat fork or a pair of tongs. Then, reset your timer for the same amount of time as the first side. This can be a good opportunity to baste your London broil with leftover marinade, if desired. Always grip the broiler pan with a potholder to protect your hands from the heat. Cut into the thickest part of the steak and take a look at the color inside. A deep red center indicates that it's rare, while a warm pink one may range from medium-rare to medium. A dry, brown center meant it's well-done. For a more accurate sense of when your London broil is ready to eat, use a meat thermometer to test its internal temperature. As a rule, red meat should be cooked to a minimum of 145F (63C). Try to avoid overcooking your London broil. The more done it gets, the less juicy and flavorful it will be once it comes out. Remove the pan from the oven and set it on a nearby cooktop or other heat-safe surface. This will give it a chance for the juices to settle and the meat to cool to a safe temperature. Avoid handling either the pan or the meat itself in the meantime, as they'll both be extremely hot. When it comes time to enjoy your London broil, carve it into thin slices against the natural grain of the meat, or cut a bite at a time the way you would an ordinary steak. If you end up with leftovers, place them in an airtight storage container and stash them in the refrigerator. When stored properly, they should keep for 3-4 days.

Problem: Write an article based on this summary: Understand that each router's page looks different. Know why you need to assign a static IP address. Find your router's list of connected items. Find your computer's IP address. Lock the IP address. Save your changes.

Answer:
While it's possible to approximate the location of menu items on your router's page, what you see will vary heavily depending on your router. Assigning a static (instead of a dynamic) IP address to your computer will prevent the IP address from changing if your computer ever loses its connection to the router. This means that you won't have to update your IP address in the server's settings each time you turn back on your computer. This list's location will vary, so try looking in the following places or menus: Connected Devices Settings Advanced Settings Network Devices Parental Controls Scroll through the list of connected items until you find the IP address that matches your computer. This should be the "IPv4" address you found in the same menu as the router's address. Again, this will vary depending on your router page. You may need to click a lock icon next to your IP address, click a settings gear icon and then click Reserve next to the address, or check a "Reserve" box near the address. For specific instructions regarding setting a static IP address on your model of router, read the router's manual or online documentation. Click the Save or Apply button to do so. Now that your computer's IP address is reserved, you can finally forward the Minecraft port. Your router may need to reboot before you can proceed. If so, it will reboot automatically.