There are at least a half a dozen specific muscles on your face and scalp that you can work to help relieve your headaches. The areas you want to work on include: above each eye, at the rim of your eye socket, just below your eyebrow (orbicularis oculi); just above the ends of your mouth (zygomaticus major); the area to the left and right of the end of your mouth, if you pretend your mouth extended another inch or so (buccinator); directly above your eyes and eyebrows, slightly to the inside of your face (frontalis); the spots on the back of your head, at the same level as the top or mid part of your ears (occipitalis); the spots under your jaw, on both sides, if you follow the curve and direction of your ear lobe several inches downwards (platysma). There are two ways to apply pressure to these muscles. One method is to simply use your index finger and press on the spot above your eye and below your eyebrow, on the bone of your eye socket. You'll know you've found the right spot as it will probably feel uncomfortable. Another method is to actually pinch this area between your fingers and squeeze. You can work both spots with the same technique. Put your right thumb inside your mouth on the left side, with your right index finger on the outside of your mouth in the same area. Pinch the skin between your thumb and your index finger. You'll want to move your fingers around from your cheek to the bottom of your jaw wherever you find an area that's uncomfortable. Repeat on the right side of your face with your left hand. This one is quite simple just use your index and middle fingers to apply pressure to the area above your eyebrow, on your forehead. Move your fingers around to all the spots where you feel discomfort. You can work this area in one of two ways. The easy way is to simply use your index and middle fingers to apply pressure to the areas at the back of your head where you feel discomfort. You can also lie on the ground, while looking at the ceiling, and use a tennis ball to apply pressure to these areas.
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One-sentence summary -- Find your face and scalp muscles. Apply pressure to the orbicularis oculi muscles. Apply pressure to the buccinator and zygomaticus major muscles. Apply pressure to the frontalis muscles. Apply pressure to the occipitalis muscles.

Q: Do not wrap it with cling wrap or butcher paper at this point, which will trap heat in the meat and promote spoilage. Make sure the carcass is cool and dry. As soon as possible, the meat needs to be transported and stored at 3438F (13C). Avoid freezing the meat right away, as freezing will inhibit the aging process and speed its spoiling after the meat is thawed. The most difficult part of the process is finding a space big enough for your deer that can be temperature controlled. The most popular location is generally a garage, shed, or an outbuilding. Places that receive some heat seepage from the house, like a garage, tend to be particularly effective. If you don't have a garage, talk to friends and other hunting acquaintances to find a suitable location. Or follow the first few steps of the breaking down process to quarter the meat and age it in a spare refrigerator. The quarters from an average deer should fit in a standard fridge. Err on the side of too cold. Generally, you'll freeze at least some of the meat after breaking it down anyway. Be very careful not do let your venison spoil by aging it above 40F (4C). Make sure to keep a thermometer in your aging space. Use a meat hook and chain or rope to affix the meat to a sturdy rafter in your aging location. If you don't have a meat hook, try using an old wire hanger inside the carcass to hang the deer. Like beef, aging the meat causes the collagen in the muscle cells to break down. The quality and flavor of the venison is greatly improved by letting the meat sit for a week in a cool space with good air circulation. This causes the surface of the meat to dry, but don't worry--this can be trimmed off during the butchering process. The meat will continue to grow more tender for 16-21 days.
A: Wash the venison with plenty of cold water, then transport it with ice. Find a suitable location for aging. Hang the carcass. Age the meat for at least a week.

Article: Meanwhile, prepare a 13- by 9-inch (33- by 23-cm) baking dish by coating the bottom with nonstick cooking spray. You could also line the baking dish with nonstick aluminum foil or parchment paper, but doing so may make it more difficult to spoon out the juices after you finish cooking the fish. Place the cod fillets in your prepared baking dish, positioning them so that they sit in a single layer. Do not stack the fish in multiple layers. Doing so may prevent the fish from cooking evenly. Drizzle the lemon juice and olive oil over the cod fillets evenly. Finish by sprinkling the seasoning blend over the fish. If you do not have seasoning blend on hand or would prefer a different spice, you can replace the seasoning blend with something else. Try 1/2 tsp (2.5 m) each salt and ground black pepper, 1/4 tsp (1.25 ml) garlic powder and 1 tsp (5 ml) dried parsley, or 1 tsp (5 ml) paprika. For more even flavor, season both sides of the cod fillets. Place the cod fillets in the oven and cook until the fish begins to brown and can be flaked easily with a fork. If using frozen fish fillets instead of fresh or thawed, add another 5 to 10 minutes to the overall cook time. Remove the cod fillets from your baking dish and transfer them to individual serving plates. Use a spoon or pastry brush to drizzle the pan juices over the plated cod.
Question: What is a summary of what this article is about?
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Arrange the cod in your prepared baking dish. Season the fillets. Cook for 15 to 20 minutes. Serve with pan juices.

Article: While this method is often discouraged, it will work in a pinch. Even so, if you have a choice of a straight, punch, or wedge cut, opt for those instead of biting the cap off.
Question: What is a summary of what this article is about?
Understand that biting is imprecise and may result in a poor smoke. Place your teeth in the same manner as with the guillotine cutter. Gently bite a few times while rotating the cigar. After a few bites while rotating the cigar, the cap will be separated and can be removed by hand or mouth.