Q: If legs are swollen due to medical reasons, be very gentle. Make sure to check with the person to make sure they're comfortable. Use the lightest pressure possible when massaging swollen legs. If you're massaging a pregnant woman's legs, stay away from massaging the inner thighs. Blood clots are more common in this area during pregnancy and massaging the area can dislodge clots. This can be a very serious, even fatal, problem. Leg pain can indicate health problems such as a leg injury or chronic conditions like arthritis. While massages can temporarily relieve, frequent leg pain should be evaluated by a medical professional.
A: Be very gentle with swollen legs. Avoid massaging the inner thighs on a pregnant woman. See a doctor for chronic leg pain.

Article: Set a heavy skillet on the stove and pour in the oil. Turn the burner to medium-high and heat the oil until it shimmers. While the oil heats, set 2 pounds (0.91kg) of grouper fillets on a plate and pat them dry with a paper towel. Drying the grouper will help the seasoning stick to the fish. Heat the oil just until it shimmers, but before it begins smoking. Get out a small bowl and mix together 1 teaspoon (4 g) of Old Bay seasoning, 1/2 teaspoon (1 g) of garlic powder, 1/2 teaspoon (1 g) of onion powder, and 1/4 teaspoon (0.5 g) of paprika. Add salt and pepper according to your taste. Sprinkle the seasoning mixture over both sides of the grouper fillets. Use your hands to gently press it into the fish so it sticks. Then put 1/2 cup (60 g) of flour into a shallow dish and lay the fillets in it. Flip the fillets over so they're lightly coated in the flour. Add more flour to the dish if your grouper fillets are large. The flour coating will make the fish crispy as it pan-fries. The fish should start sizzling as soon as it hits the hot skillet. Arrange the fillets so they're in a single layer and pan-fry them for 4 minutes without moving them in the skillet. Use a fish spatula to carefully flip each fillet over. Leave them to cook for 4 more minutes without moving them again. This will ensure that the fish fillets cook completely and evenly. Once the grouper has finished cooking, you should be able to flake center of the fish with the tines of a fork. Turn off the burner and brush 2 tablespoons (28 g) of melted butter over each of the fillets. Transfer the fish to plates and serve the fillets immediately. To store leftover fish, put it in an airtight container in the refrigerator for up to 3 or 4 days. Keep in mind that the fish will soften as it's stored, so if you want crispy fish, try to eat it the same day you pan-fry it.
Question: What is a summary of what this article is about?
Heat 1 tablespoon (15ml) of olive oil in a skillet and dry the fillets. Stir together Old Bay, garlic powder, onion powder, and paprika. Coat the fillets in seasoning and flour. Lay the fish fillets in the hot skillet and cook them for 4 minutes. Flip and cook the fish for 4 more minutes. Brush the grouper with melted butter and serve it.

Problem: Article: Talk to the other TED event attendees on a casual basis during time away from the event stage. This will let you get to know how well your actual audience matches with your imagined audience and also provide some familiar faces in the crowd when you go on stage. Although you may have revised the content and presentation of your talk a number of times based on the feedback you've gotten from rehearsing it, once you have a style you're comfortable with, stick with it. Don't make any last-minute changes to your delivery. While you've spent time creating and refining your message, it's not for the sake of the information but about sharing it and your enthusiasm for it with your audience.
Summary: Get to know the people you'll be speaking to before you give your talk. Stick to your planned delivery style. Remember why you're giving a TED talk.

INPUT ARTICLE: Article: Hang the sausage from the twists in the links in a cool, dry storage area for about an hour. If the air is cold, you can hang them for several hours. This adds gives the kielbasa its classic smoky flavor. Light up your smoker according to the manufacturer's instructions. Place the links in the smoker for about 4 hours or longer if you prefer a smokier flavor. The links should come to an internal temperature of 155 degrees. The wood you use to smoke the sausages will affect their flavor. Cherry wood and applewood are good choices. The longer you smoke the sausages, the smokier they will taste. Don't leave them in the smoker for longer than 8 hours or the flavor will be affected. When the sausages are ready, remove them from the smoker and plunge them into icy water for a few minutes to cool them down. Hang them up to dry for a few hours, then eat them, or store them for later use.

SUMMARY: Hang the links. Smoke the links. Cold shock the sausages.

Q: Some fans may come over for a pre-game show or a pre-game drink. You want to encourage early attendance when a game is televised live. Unless everyone is rooting for the same team, don't be too aggressive. You should encourage friendly competition, not anger toward an opposing team. Encourage them to dress up or don a streamer as a scarf. A porch or another room will allow them to leave without interrupting the game for the fans. A foosball table, lawn soccer field or small foam soccer set will be popular with athletic or competitive friends. Keep spirits up when it's not going well. You may find yourself in the role of the cheerleader as the host. Continue the celebration down at the pub or bar if you are exhausted from your hosting duties.
A:
Get the decor and food ready at least an hour in advance. Don't get too competitive. Ask the guests to get involved. Open up a place for non-fans to go that's away from the TV. Set up another activity. Celebrate when the game is going well. Go for a celebratory drink.