Q: Sit down and lean forward to put pressure on your abdominal muscles, as though you had a bowel movement. The tense muscles, in turn, will put pressure on your bladder. While leaning forward, lay your forearm across your lower abdomen and press gently. Do not press directly on your bladder, which could cause backflow to your kidneys. Repeatedly tap your bladder with your fingers, below your navel. Tap about a little faster than once per second, for thirty seconds. If necessary, shift around to find the best spot, and keep up the tapping until a steady stream has begun. Stroking your inner thigh or tugging on a pubic hair may trigger the nerves that control the bladder.
A: Lean forward. Push down low on your abdomen. Drum your fingers over your bladder. Stimulate the thigh or genital region.

Article: It's best to harvest cinnamon from a tree that's at least 2 years oldonce the tree is 2 years old it's often cut back down so that it will grow even more shoots. If you're not sure how old the tree is, you may need to ask someone who's familiar with the environment. After 2 years, you can grow more shoots by cutting the tree back down to a stump and covering it with soil. The rain will help soften the bark of the tree, making it easier to remove the outermost layer. You can harvest the cinnamon any time throughout the year, but waiting until after rainfall will make the process easier. Most people harvest the cinnamon about twice a year, so try not to harvest it more than that to keep the tree healthy. You can use a handsaw or a chainsaw, depending on the size of the tree and its branches. Carefully cut off a few branches to harvest a smaller amount of cinnamon, or use a chainsaw to cut the entire tree down. It's okay if you cut down the entire tree, as the stump will regenerate and an even fuller tree will grow within a few years. Try to choose branches with a diameter of 1.25 centimetres (0.471.97in).
Question: What is a summary of what this article is about?
Select a cinnamon tree that's at least 2 years old. Wait until after a heavy rain to harvest cinnamon easily. Cut off the branches of the tree using a saw.

Problem: Article: If you have been found by EDD to be eligible for UI benefits, you will be sent a Continued Claim Form, which can also be found here. You will fill out this form and mail it, file it online, or complete the process over the phone. This process will need to be repeated every two weeks. If you are filing online you can go here and follow the directions to complete the form. The Continued Claim Form includes questions regarding whether you were able to work; whether you looked for work; whether you did in fact work work; and finally, the form asks you to complete a work search record, which asks you to report the jobs you applied for. If you have concerns about how you should answer certain questions on the Continued Claim Form, you can follow this guide. It provides step-by-step instructions on how to answer each question on the form. If you find work while you are receiving UI benefits, you are required to disclose that information on your biweekly Continued Claim Form. Whether you receive money for your services or not, you still must disclose the number of hours you worked, who you worked for, how much money you made, and whether you are still working there. Failing to report this information can result in UI fraud, which may subject you to severe punishment. Be sure you look here for information on how to correctly report any income you receive. UI benefits normally last for one year. If you have received one year of UI benefits and are still unemployed and otherwise eligible for normal UI benefits, you may be able to receive a federal extension on your UI benefits. If you are eligible, EDD will automatically file your first extension and they will simply continue to send you your Continued Claim Form every other week. If you need to file more than one extension, EDD will again automatically do so for you and continue to send you your Continued Claim Forms.
Summary: Fill out the required forms to keep your unemployment benefits. Report small amounts of income if necessary. Extend unemployment benefits if necessary.

Q: Stir the sifted flour and salt together thoroughly, preferably in a sizable heat-resistant mixing bowl. Because maintaining a cool temperature is essential to keeping the gluten strands from forming a strong bond, using chilled flour and a chilled bowl is recommended. While you're preparing the dough, it's a good idea to chill your butter thoroughly before you attempt to work it in, if you're using butter. Anytime the mixture gets overworked, you can stop, put the mixing bowl into the fridge, and let it chill back down to a workable temperature. There are many different methods of cutting the fat into the flour, but all are equally effective with the right amount of elbow grease. The most important thing is to keep the butter cool, if you use it, so keep it in the freezer for at least 30 minutes or so, cutting it into large chunks before integrating it more thoroughly. You want to mix in the fat until you have small and uniform pea-sized chunks. Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size. Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn't take more than a few minutes. Use a fork or two knives. If you don't have a pastry cutter or a food processor, don't fret. It's possible, but takes slightly more hand strength and effort, to cut up the butter with the flat side of a table fork, using two knives to slice the butter in opposite directions, or even just using the end of a metal spatula. Just use your fingers with shortening. Shortening won't be greatly affected by the heat from your hands or from the room temperature, making it easy to get your hands in and crumble up the shortening into the flour using your fingers. You can also do this with butter. Letting it get warm makes the mixture too glutenous and it won't be flakey. Use a wooden spoon and gently stir the flour as you pour a small amount of ice water into the bowl. Pour a tablespoon or two at a time, integrating it gently by agitating the flour. The mixture should just barely come together and form a loose ball, and shouldn't be at all damp or wet looking. Be very gentle. The key to a flaky crust is to make sure you don't overwork the dough. Pie crust is not bread dough, and if you overwork the dough, the crust will become quite tough and difficult to handle. Be a minimalist when it comes to mixing the water into the flour. Less touching means more tender dough. If you're struggling to get the flour to come together, or if everything has become too warm, don't be afraid to pop the bowl into the freezer for a couple of minutes to chill it back down to a more workable temperature. Cold dough is easier to work with. Very gently, pull the flour into a ball, touching it as little as possible, and then split ball in two equal portions. The recipe should make two portions, which you could use for one bottom crust and one top crust, or bottom crusts for two different pies. Cut the dough ball in half with a kitchen knife and separate the halves gently. It's usually a good idea to chill the dough in the refrigerator until you're ready to roll it out and bake with it. If you've already got the oven pre-heated and you're anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly. If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you're ready to use it, let it defrost in the fridge overnight and roll it out normally.
A:
Mix flour and salt into a large mixing bowl. Cut the butter or shortening into the flour. Mix in ice-cold water into the flour mixture. Chill the flour any time the mixture becomes overworked. Use your hands to form dough into ball.