Problem: Article: High-starch potatoes (like russets and most sweet potatoes, including the jewel yam) are highly absorbent with a light, fluffy texture. Medium-starch or all-purpose potatoes (such as Yukon Gold, red gold, white, blue, and purple potatoes) have more moisture than high-starch potatoes and are less likely to fall apart. Potatoes should feel firm and heavy. Look out for green spots, wrinkles, sprouts, blemishes and soft spots--these are signs of a bad or bitter potato. If you are using potatoes you already have at home and discover a green spot, make sure you chop it off an discard it. The green parts of a potato are mildly poisonous and will upset your stomach. Store your potatoes in a cool, dry space. Try not to store them anywhere too cold (like the refrigerator), as the starches will begin turning into sugar, which will alter the taste. Potatoes grow in the dirt and, though they are rinsed before you buy them, dirt may still be hiding in the little dimples (or "eyes") on the potato. Don't scrub so hard that the skin begins to peel off. Be gentle with your potato. Even organic foods are treated with pesticides, so be on the safe side and make sure you're washing all your organic produce, too. You don't need to use a special solution of veggie wash to clean the potato--running water should do the job. This will give you six wedges per potato. Try to cut the wedges into equal sizes so they all bake at the same rate. If you have a mixture of thick and thin wedges, the thin ones may burn while you wait for the thick wedges to bake all the way through. Six wedges per-potato should give you a thick, but not too thick, slice. If wedges are any thicker, they may be crispy and gold on the outside, but completely underdone inside. If you are not baking the potato wedges right away (if you have to prep the rest of your meal or wait for the oven to preheat), put them in a bowl of cold water with a squirt of lemon juice or vinegar. This will prevent discoloration. Don't let the potatoes soak in the bowl for longer than two hours--the potatoes will absorb the water and may begin to lose some of their vitamins. You may peel the potatoes before slicing if you don't want to eat the skin, but they may not hold their shape as well when you bake them. The skins are more vitamin-rich than the flesh, so the potato would lose some of its nutritional value without it. The oil will help the spices stick to the potatoes. Make sure the spices and oil are distributed evenly and your wedges are fully coated. Make sure your hands are clean before handling the food. If you want to add additional flavors--like minced garlic, chopped rosemary leaves, spicy cumin, or thyme--add it to the bowl and mix with the rest of the ingredients.
Summary: Choose a firm, high or medium starch potato. Scrub the potatoes with cool water and a vegetable brush. Cut the potato in half lengthwise, then cut those halves into thirds. Put sliced potatoes, salt, pepper, and oil in a large bowl and toss with your hands.

INPUT ARTICLE: Article: You can check the internal IP address of your Linux computer through the command line. Pressing Ctrl+Alt+T on most distributions should open this window. This displays your internal IP address info, which is usually assigned to you by your local router. The IP address for each interface (Ethernet, Wi-Fi, etc.) appears next to "inet addr." If your computer is connected via Ethernet, the "inet addr" you're looking for us likely called eth0. If you're using Wi-Fi, it's likely under wlan0. The IP address will be four groups of up to three numbers, separated by periods. For example, it might look like 192.168.1.4 This displays your public IP address, which is the external address assigned to you by your ISP.

SUMMARY: Open a Terminal window. Type ip addr show and press Enter. Type curl ifconfig.me and press Enter.

In one sentence, describe what the following article is about: You may see large open wounds or pieces of bone that have broken your skin and are sticking out of your skin. These are signs of a severe fracture, known as a compound fracture. If you have these symptoms, you should seek immediate medical attention.As well, if there a lot of blood coming from an open wound on your finger, you should see a doctor. If part of your finger is pointing in a different direction, the bone is probably broken or dislocated. A dislocated finger occurs when the bone has moved out of position and usually looks deformed at a joint, such as your knuckle. You should see a doctor if you have a dislocated finger. There are three bones in each of your fingers and they are all arranged in the same manner. The first bone is the proximal phalanx, the second bone is the middle phalanx, and the bone farthest from your hand is the distal phalanx. Because your thumb is the shortest finger, it does not have a middle phalanx. Your knuckles are joints formed by the bones of your fingers. Often, you break your finger at the knuckles, or the joints. Breaks at the base of your finger (the distal phalanx) are usually easier to treat than fractures at your joints or knuckles. If your finger is not deformed or bruised, and the pain and swelling eventually subside, you may have just sprained your finger. A sprain means you have stretched the ligaments, which are the bands of tissue that hold the bones in your finger together at the joint. If you think you have a sprained finger, avoid using the finger. Check to see if the pain and swelling gets better over the next day or two. If the pain and swelling does not go away, you should get medical treatment to confirm the finger is only sprained and not fractured or broken. A physical and x-rays will determine this.
Summary:
Examine your finger for any exposed cuts or bones. Check if your finger looks deformed. Note if the pain and swelling goes down after a couple of hours.