Write an article based on this "Designate a caster. Have the caster specify a number from 5 through 9. Make bets on the outcome. Roll the dice. Make bets on the outcome of the chance roll, if one is to be made. Roll the chance roll."
article: In Hazard, the player who rolls the dice is called a caster instead of a shooter. This number is the main and determines which numbers win and which numbers lose when the dice are actually rolled. In some versions of Hazard, notably French rules, the main is determined by a preliminary roll of the dice. Because 7 is the number most likely to be rolled on two dice (1 chance in every 6 rolls), most casters chose this number as their main, thus leading to the game of craps. The caster bets against the other players individually or as a group, or against a bank (the setter). Bets at this stage are whether or not the caster will roll the called main or a number that also wins if the main is called. The outcome of the first roll determines whether a bet wins, loses, or is carried over to the next roll. If the caster rolled the called main, the caster wins (nicks). If the caster rolled a 2 or 3, the caster loses (throws out). If the caster called a main of 5 or 9, but rolled an 11 or 12, the caster throws out. If the caster called a main of 6 or 8, but rolled a 12, the caster nicks. If the caster called a main of 6 or 8, but rolled an 11, the caster throws out. If the caster called a main of 7, but rolled an 11, the caster nicks. If the caster called a main of 7, but rolled a 12, the caster throws out. If the caster throws out at this stage, the caster has an opportunity to call a new main, bet, and roll again, unless this is the caster's third consecutive loss, at which point the player to the caster's left takes over as caster. If the caster rolled a number other than the main called, but not one of the losing numbers, that number becomes the chance (point) number the caster must roll to win. The caster and the other players can raise their original bets on whether the chance number will be rolled before the original main. Bets are given odds according to the likelihood of rolling the chance number before rolling the main. The outcome of the roll determines whether the caster wins, loses, or rolls again. If the caster rolls the chance number, the caster wins. If the caster rolls the main at this stage, the caster loses. If this is the caster's third consecutive loss, the caster passes the dice to the next player to cast. If the caster rolls any other number, the caster rolls again until rolling either the chance or main.

Write an article based on this "Wear the jewelry with care. Store in soft pouches. Clean using a polishing cloth. Have the piece checked by a jeweler every 6 months."
article: Once you have purchased a piece of vintage jewelry, especially if it is made with real gold, silver, and/or gemstones, you will want to care for and properly look after the item. Some vintage jewelry will get scratched and break if you wear it carelessly. For example, you should avoid wearing vintage pieces while gardening, cleaning, and exercising. Cleaning uses harsh chemicals that could damage the jewelry, and the vigorous nature of exercise may result in breaking the jewelry. Only wear vintage pieces when you are not performing any strenuous tasks or working with dirt and chemicals. You should also store your vintage pieces in a safe, dry, cool, and soft environment. A fabric lined jewelry box will help to prevent the piece from getting scratched. You can also use added protection by placing the jewelry in a soft pouch before putting it into your jewelry box. If you have an extremely valuable piece (either in terms of cost or sentimental value), you may want to keep it in a locked safe for additional protection from theft. While traveling with vintage jewelry, wrap it separately so that it does not rub up against other items. Also, keep it in your carry on so that you do not lose any valuable items. Do not use modern jewelry cleaners on vintage items. They can be too powerful leading to corrosion that may actually damage the piece. Instead, stick to polishing with a gentle cloth. You can also research online how to clean specific materials such as gold and silver. If you are unsure of how to remove tarnish from your jewelry, ask a local jeweler for cleaning advice and suggestions. Another way to care for valuable vintage jewelry is to have them looked over by a jeweler once every 6 months or so. The jeweler will examine the piece and can spot any potential issues before they occur. For example, if your ring has a gem that it starting to come loose, the jeweler may be able to catch this in advance before you actually losing the vintage gem. This type of preventative care is recommended. If you do lose a gemstone, make sure that you replace it with another stone from the same era. This will help to maintain the value of your vintage jewelry.

Write an article based on this "Sear the duck breast in a pan first if it has fat. Score the skin of the duck breast to help remove the fat. Season your duck breast, if desired. Set the stove to medium-low heat. Place the duck breast skin-side down in a nonstick pan."
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Duck breast with lots of fat in it can cause flare-ups while grilling, which can be dangerous. By scoring the skin and cooking the duck breast in a pan for a few minutes, you allow the fat to be released in a safer environment. Most store-bought duck breast will have fat. Take a clean knife and create shallow cuts in the skin of the duck breast about 0.25 inches (0.64cm) apart from one another. Turn the duck breast 90 degrees and create more cuts so that you've created a crisscross pattern. Only cut the skin, not the actual meatcuts should just be on the top layer. Since the fat is under the skin, scoring the skin helps the fat be released. Pat down the duck breast with a clean paper towel to remove any excess moisture. Season both sides of the duck breast evenly using your choice of seasoning. Salt and pepper are commonly used to season duck breast, or you can use a store-bought special seasoning. You don't need to be fully cooking the duck breast yetjust heating it up enough for the fat to drain out. Turn on the stove before placing the duck breast in the pan. The pan should be at roughly 325F (163C). You want the scored side of the duck breast to be the one being seared. Use a nonstick pan to keep the duck breast from sticking. Cook the duck breast for 10 minutes.