Write an article based on this "Prepare for your blood test. Take your prescription to a hospital or lab. Provide the phlebotomists with information. Relax your arm. Let the phlebotomist draw your blood. Avoid making yourself anxious."
article: Depending on the type of blood work your doctor or other medical professional has ordered, there are a number of things you need to do to prepare for the test. This is necessary to make sure that the diagnostics performed on your blood provide accurate data. Some preparations could include: Not eating or drinking for up to 12 hours. Discontinue use of certain medications. Other preparations as ordered by your doctor. After your doctor has evaluated whether you need blood work or not, take your prescription to a hospital or lab. You'll likely wind up at a specific lab that specializes in collecting blood work and other specimens from people. The lab will either run the blood there or send it off to a central location for testing. When you are called in at the lab or hospital, a phlebotomist (a person trained to extract blood from patients) will sit you down and may ask you questions. Cooperate with the phlebotomist. She is not there to cause you trouble or to harass you. The phlebotomist is just doing her job. Questions she might ask you could be for a variety of reasons, including: To verify your identity To find out if you have allergies to latex To calm you down or relax you When the phlebotomist goes to take your blood, you need to relax your arm. Try to stay relaxed, otherwise the phlebotomist will have a tougher time finding your vein and taking your blood. Staying rigid and not relaxing could cause unneeded pain to yourself and exacerbate an already uncomfortable situation. Do not clench your muscles. Your palm should be facing up. After you relax your arm, the phlebotomist will then draw your blood. Ultimately, this is the moment you've been waiting for. The actual blood being drawn won't take too long, so relax. The phlebotomist will locate a vein from which to take blood, then clean the area with an alcohol swab. The phlebotomist will create and tie a tourniquet on the arm to help blood collect. The phlebotomist will position the needle at a 15 degree angle and stick it into your skin. You'll feel a slight stinging, but nothing significant. The blood being drawn will take from 30 seconds to a couple of minutes, depending on how much blood and how many samples (tubes) the phlebotomist needs to take. As the phlebotomist is drawing your blood, try to avoid doing things that might cause you anxiety, and push negative thoughts aside. If the sight of blood makes you feel faint, don't look at the blood being drawn out of your arm. If you're fascinated by it, feel free to look. Just remember, this is a normal and necessary procedure that needs to be done to determine your health. The blood drawing procedure itself won't hurt you. Close your eyes and hum if that helps. Think about something else if you get anxious. Joke with the phlebotomist or talk about anything but the fact that blood is being drawn out of your arm.

Write an article based on this "Open the Facebook app. Tap the search box. Type in the name of your Facebook page. Tap on a Facebook page. Scroll down and tap the icon on a post. Tap Pin to Top."
article: It looks like a white F on a blue background. If prompted to sign in, type in your username and password, then click Log In. It is at the top of the screen. A list of search results will begin to appear as you type. Your Facebook page will load in the screen below. It will be in the top right corner of the post's box. A drop down menu will appear underneath. The page will reload, and the post will appear above the rest at the top of the page. To unpin a post, navigate to the post on your Facebook page, tap the icon, then tap Unpin From Top.

Write an article based on this "Drain the pineapple juice and combine it with the chicken pieces. Marinate the chicken in the juice for at least 30 minutes. Heat the oil and chop the onion, tomato, and garlic. Saute the onion, tomato, and garlic for five minutes. Stir in ground pepper and add the marinated chicken pieces. Sear the chicken pieces for 6 to 8 minutes. Pour the pineapple juice into the pot and bring it to a boil. Stir in the coconut milk and reduce the heat. Cover and simmer the chicken for 40 minutes. Stir in the fish sauce and pineapple chunks. Add the carrots and simmer the mixture for 5 more minutes. Add the bell peppers and simmer them for three minutes. Serve the pininyahang manok."
article:
Open one 14-ounce or 400 g can of pineapple chunks and drain the juice into a shallow dish. Set the pineapple chunks aside. Get out 1 pounds (680 g) of chicken pieces and place them in the dish with the pineapple juice. Cover the dish with plastic wrap and refrigerate the chicken in the pineapple juice for at least 30 minutes or up to 2 hours. Pour 3 tablespoons (45 ml) of cooking oil into a large pot and turn the heat to medium. Peel 1 small onion and dice it into small 1/2-inch (12 mm) pieces. You'll also need to dice 1 medium plum or roma tomato. Mince enough garlic to get 1 teaspoon (2 g). Put the diced onion, tomato, and garlic into the hot oil and stir the vegetables as they cook. Saute the mixture over medium heat until the onion softens a little and the garlic smells fragrant. This should take about 5 minutes. Stir teaspoon (0.5 g) of ground black pepper into the vegetable mixture and remove the marinated chicken from the refrigerator. Place the pieces of chicken in the pot in a single layer. Turn the heat up to medium-high and brown the chicken for 3 to 4 minutes. Use tongs to turn the chicken pieces over, so they brown on the other side. This should take another 3 to 4 minutes. Pour the pineapple juice from the marinating dish into the pot with the chicken pieces and vegetables. Heat the mixture over medium-high heat until the pineapple juice boils. Pour in 1 cup (240 ml) of coconut milk and turn the heat down to medium. The liquids in the pot should bubble gently. If you prefer to make a classic pininyahang manok, you could use milk or evaporated milk instead of coconut milk. Put the lid on the pot and let the chicken mixture bubble gently until the chicken pieces are completely cooked. This should take about 40 minutes or until they reach 160F (71C) with an instant read thermometer. Stir in 1 tablespoons (22 ml) of fish sauce and the reserved pineapple chunks from the can. Keep simmering the mixture over medium heat for another five minutes. Peel 2 small carrots and use a knife to slice them into 1/2 inch (12 mm) thick diagonal slices. Stir the carrot slices into the pot and simmer the chicken mixture for another 5 minutes. Wash and trim the stems from 1 small red bell pepper and 1 small green bell pepper. Rinse out the seeds and use a knife to slice the peppers into 1-inch (2.5 cm) chunks. Stir the peppers into the pot and simmer the mixture for three more minutes, so the vegetables soften. Once the vegetables soften a little, serve the pininyahang manok while it's still hot. Consider serving the dish with steamed rice, boiled potatoes, or rustic bread. Store the leftover pininyahang manok in an airtight container in the refrigerator for three to four days.