Problem: Write an article based on this summary: Prepare a clean work surface and assemble your tools. Split the backbone in half. Remove the backstraps and tenderloins. Saw through the ribs near the spine. Remove the shoulder and neck meat. Separate the hams from the hock joints. Prepare steaks and chops as you work.

Answer: It's helpful to have a large cleaver and a boning knife for this task. Make sure your tools are sharp and clean and that you've got a sterile work surface large enough to handle big pieces of meat. Try setting up a portable card table or picnic table and cleaning it with food-safe sanitizer before you begin. To separate the chuck meat (front quarters) from the round (hind quarters), use a saw or a meat cleaver and find the point at which the rib cage meets the backbone (it should be between the 12th and 13th rib). Cut through the spine using firm pressure with the cleaver. After you've made an incision, you may need to put one hand on the hind quarters and one hand on the for legs or neck area and bend them toward each other to break the back in half. Probably the most tender and tasty cut of venison, the tenderloins are the dark, lean, red meat found inside the cavity, running alongside the backbone. The backstraps or ribeye are also called the "outside tenderloins," and are found opposite the tenderloin, along the backbone on the other side of the ribs. To remove them, run your knife along the inside of the backbone (for the tenderloin) or the outside of the backbone (for the backstraps), and work the meat loose of the ribs and keeping the edge of your knife as close as possible to the bone, to get as much of the meat as possible. Use long even cuts as you pull the meat away from the bone. You'll find these in both the hind quarters and rib section of the carcass. This is the best cut for steaks or roasts. Cutting them all the way down the backbone, you can either separate the ribs, or leave them intact as whole side of ribs. The brisket can be found on the outside of the ribs, near where you've opened the belly for removing the organs. Alternatively, you can leave the entire backbone area intact for cutting into chops with a meat saw later. To do this, leave the tenderloins and backstraps in place, and remove the upper shoulders by cutting the muscles that attach them to the chest, working from the bottom (the armpit) up, lifting on the leg as you do so. Since there are not joints in the bones connecting the front shoulders to the chest, a good, sharp knife is all you will need. Many people do not realize how much meat a deer's neck has in it. This meat isn't as good for steaks, but is ideal for grinding into sausage or cubing for stew meat. Work your knife around the shoulder joint, twisting the arm away from the body as you loosen it. The hams of the deer are the fatty meat found around the back hips or the rump of the deer, and the hocks are the remaining leg meat above the joint where you removed the hooves. Hams make decent steaks and hocks are good for stewing. If you want to leave the bone in, cut the hindquarters from the deer by sawing through the pelvic bone on either side of the spine, then separate the ham from the hock by cutting through the joint. If you want to remove the hams from the bone completely, work the hind legs off the hip by working your knife into the ball and socket joint, lifting the leg away from the carcass as you work. Next, position the ham at a perpendicular angel and about 12 inch (1.3cm) from the top, perpendicular to the leg bone, and cut straight down through the ham. Cut the meat from the leg bone by shifting your knife parallel to the bone. You can immediately cut this meat into steaks or leave it whole for stewing or roasts. It's usually more effective to cut the meat into the cuts you'll want to eat before you freeze the meat. That way, you'll be able to defrost a little at a time, rather than having to worry about defrosting a whole side of ribs that will be difficult to use all at once. Use the lower half of the hams for stews and pot roasts. Cut round steaks from the top half of the hams. Leave the backstraps as long tenderloin cuts or consider cutting into loin chops. Cut chunks of soup meat form the lower ribs, belly meat, and the neck meat. If you've got a meat grinder, this also makes excellent ground venison or venison sausage. Use the front legs for pot roast or consider cutting into chops if you like.

Problem: Write an article based on this summary: Find two paper cups and an empty toilet paper roll.

Answer: If you can't find an empty toilet paper roll, you can use an empty paper towel roll instead. Consider cutting the paper towel roll in half to make your speakers more compact and sturdy.

Problem: Write an article based on this summary: Fold your scarf into a triangle. Grab both points and bring them around to your front. Fluff away!

Answer:
Eyeballing it is fine; you don't have to use a surface. Rest the scarf over your chest. It should be about evenly centered. They should wrap around your neck and come back in front of you. Tie the points in a knot as loosely or tightly as you see fit. Leave the knot exposed or place it underneath the other layer of the scarf. If you do choose the leave the knot exposed, experiment adjusting it to the right or left for a more asymmetrical look. Your scarf should be fairly malleable and sit in a position of your choosing. Depending on the size of your scarf, play with the length of the two layers. The knot could hang at the top of your neck or underneath, creating automatic volume.