Problem: Write an article based on this summary: Open the Control Panel. Click Network and Internet. Click Network and Sharing Center. Click Change advanced sharing settings. Click the circular button next to Turn on network discovery. Click the radial button next to Turn on file and printer sharing. Click Save Changes. Click Network and Internet. Click System and Security. Click Allow an app through Windows Firewall. Click the checkbox next to "File and Printer Sharing". Click the checkbox below "Private". Click Ok.

Answer: Use the following steps to open the Control Panel. Click the Windows Start menu. Type Control Panel. Click the Control Panel. It's the green text next to an icon that resembles two computer screens in front of a globe. Skip to the next step if you don't see this option. It's next to an icon that resembles four connected computers It's at the bottom of the sidebar to the left. This enables network discovery. This enables file and printer sharing. It's in the lower-right corner. It's in the address bar at the top of the Control Panel. This returns to the Network and Internet menu of the Control Panel. It's in the sidebar menu to the left. It's the second option below "Windows Defender Firewall". It's in the list of allowed apps and features. It's to the right of "File and Printer Sharing" in the list of allowed apps and features. It's at the bottom of the Control Panel window. This saves and applies the changes you have made.

Problem: Write an article based on this summary: Wash your guavas. Place your guava on a cutting board. Eat your guava.

Answer: You should wash the entire guava, as the rinds are actually edible. Rinse the fruit with cold water in an effort to quell any bacterial growth. Pat your guavas dry with paper towels. Using a knife, slice your guava in half. Serrated knives usually work best when cutting open a guava. Some guavas have pink flesh, some have white flesh. You can either cut them in half or slice them up into thinner slices. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/9c\/Eat-Guava-Step-6Bullet1.jpg\/v4-459px-Eat-Guava-Step-6Bullet1.jpg","bigUrl":"\/images\/thumb\/9\/9c\/Eat-Guava-Step-6Bullet1.jpg\/aid1023181-v4-728px-Eat-Guava-Step-6Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/">Creative Commons<\/a><br>
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<\/p><\/div>"} You can either eat the whole guava (rind and all) or scoop out the insides. Either way, you're in for a delicious treat. Some people like to put seasonings on their guavas like soy sauce, salt, sugar, or even vinegar.

Problem: Write an article based on this summary: Get the proper utensils. Start by whipping your eggs in the bowl. Spoon in some hot liquid to the eggs while whisking vigorously. Pour the tempered egg into the hot liquid, when it's ready. Strain curds you make accidentally.

Answer: Whatever the dish you're making, tempering eggs for it is a lot easier than you might think. As long as you work quickly and by adding only a small amount of hot liquid to your eggs, your eggs will be tempered in no time. To do it right, you'll need: Heat resistant bowl. It's important to beat your eggs in a tempered glass (like Pyrex) bowl, or a ceramic bowl, so it won't heat up and cook the eggs from underneath. You want the liquid to do the cooking, not the surface, which will cause the eggs to curdle. Whisk. The technique requires that you aggressively whisk the eggs while adding hot liquid, making a whisk useful. In a pinch, a fork is a fine alternative. Ladle. You'll need something to spoon the hot liquid from the pot, preferably a large ladle with a spout, so you can control how much you add. Depending on your recipe, you might have anywhere between 1 and 6 eggs that you're preparing to temper, but the process will be the same regardless of the amounts. Crack all your eggs into your heat resistant bowl, then beat them until thoroughly integrated. Continue whipping the eggs until they just become frothy. Beaten eggs, as you'd make for scrambled eggs, will be more likely to curdle, since the consistency will be thicker. You want more of an omelet consistency. When you start to see a foam appear on the top of the eggs, you're in good shape. Let the eggs sit and come up to room temperature while you make the rest of the recipe. It's more difficult to temper very cold eggs, so it's important to let them come up to room temp gently before tempering. Whether you're making a savory dish or a custard, the next step is basically the same. You want to add a small amount of the hot liquid you're using to temper, while whisking the eggs vigorously at the same time. When you're sure the eggs haven't curdled, add a little more. Continue in this way until the eggs are tempered. Start with a tablespoon or two and wait until you're sure it isn't curdling to add more. Some recipes will play fast and loose with the instructions, telling you to add a whole ladle full of boiling milk to eggs. It's safer to start with smaller amounts and gradually bring the heat up. Continue adding until you've increased the volume of the eggs by at least half. Eggs are tempered when the mixture is steaming, and you can feel the heat in your hand holding the bowl. At this point, the eggs are essentially cooked without having scrambled. You can pour it all in at once, give it a few stirs, and the tempering is done. You don't have to worry about the eggs curdling at this point. The mixture helps to thicken broths and custards, creating a rich sauce. When you pour it back in, you should notice the broth or the milk thicken somewhat, and take on a cloudier, yellowy tint. If you rush the process by trying to add too much heat at once, you might notice a few curds start to form. Don't panic, but stop adding the hot liquid and stirring the eggs. Get a spoon and fish out the curds, or run the egg mixture through a strainer if necessary and restart the process. If the whole thing as curdled, throw it out and start over. Alternatively, you can just ignore some curds if you don't mind the texture. Keep whisking vigorously and you'll hardly even notice the texture.

Problem: Write an article based on this summary: Measure and cut the elastic. Measure the fabric. Cut along the edge of the fold with sharp scissors.

Answer:
Use elastic that's between 1/2 inch (1.27 cm) and 1 inch (2.54 cm) wide. It should be about 4 inches (10 cm) long, or 1 inch (2.5cm) more if your hair is extra thick. Your final piece of fabric should be about 8 inches (20.32 cm) long and 4 inches (10 cm) wide if you use 4 inches (10cm) of elastic. Add 2 inches (5.1cm) onto the length if you added 1 inch (2.5cm) to the elastic length. There's no need to adjust the width of the fabric. Fold the longest side of a rectangular piece of fabric at about 4 inches (10 cm) from the edge in order to cut along the fold. Remember to always cut a little bit extra fabric just in case you need more to sew. Feel free to cut past your initial measurements. Oftentimes you can take fabric in, but you can't take it out once it's cut.