Write an article based on this "Offer carved meats. Include seasonal veggies. Serve bread products. Complement breakfast items. Serve finger foods. Choose your drinks."
article: Because brunch straddles breakfast and lunch, you have the option to serve less traditional protein choices. Try including heavier meat options like steak or prime rib. If you have a buffet-style service, include a carving station. Allow the meat to rest on a cutting board, carve a few slices ahead of time, and make the carving knife readily available if needed. For sit-down services, you can carve the meat ahead of time. You can also get away with serving seafood by including items such as cured salmon for lox and crab dip for crostini's. Seasonal vegetables are fresh vegetables that are only available during certain seasons. Each year's offering is different, and individual varieties of vegetables have different harvest times. You can check your local farmer's market for availability. A great cooking method for most vegetables is to roast them and serve them as a side dish. Additionally, they can be added to eggs and sandwiches. Veggies are extremely versatile and work well as a refreshing cold dish or served raw. Try veggies served with cheese (tomatoes and mozzarella) or veggie "slaws" such as broccoli slaw. Store-brought platters are a quick and easy way to add veggies to the menu. A baguette or a loaf of bread is a quick and cheap way to bulk up your meal. Not only does it keep your guests entertained while you're cooking, but it can also be used to make savory sandwiches or slathered in jam for a sweet alternative. Toast the entire loaf for 10-15 minutes before serving. Rub a bit of water over the crust with your hands if the bread gets too rubbery or soft. Because brunch straddles the line between breakfast and lunch, try pairing classics from both. For example, try pairing a sweet coffee cake with a savory dish like carved meat. This will not only offer your guests variety but will also keep them full for hours. The appeal of brunch is that it is a hodge-podge collection of food items. Feel free to pick and choose savory and sweet menu items even if you feel they don't pair well together. Your guests might enjoy the variety. Finger foods are small bites of food that are flavorful, easy to fix, and easy to eat with your hands. Try egg mixtures baked into muffin bites, ham and cheese wraps, or sandwiches made on bruschetta or crostini. Not only are finger foods usually inexpensive, but they can also be prepared ahead of time and frozen. Simple sandwiches are a great finger food. Choose your favorite meats, cheeses, and breads and slice into smaller portions to feed more guests. Aside from coffee and orange juice, pitcher drinks and punch bowls are great ideas to add an additional level of flavor. There are also many brunch menus that include alcoholic beverages such as mimosas or bloody marys. Choose beverage options based on your guest list. For example, if many children will be present, milk and juice are maybe more appropriate than mimosas. You can provide mixers and allow guests to bring their own bottle of liquor (BYOB) such as Vodka or champagne. Stay away from drinks that have to be repeatedly mixed or alcoholic drinks that are too strong.

Write an article based on this "Use breathing techniques. Avoid certain beverages. Try to exercise the cramps away. Try yoga. Use a heating pad. Pass gas. Take a soak in a warm bath."
article: Breathing is relaxing and can divert your attention from the pain of mild cramps. You can do this while doing something else that will divert your attention, such as watching a television show. Focus on your breathing. Use a fast and shallow breathing rate, following a one-two (breathe in fast, breathe out fast) rhythm. Alcohol or any caffeinated or carbonated drink can add to abdominal pain. Sip water or clear fluids. Take a walk around your house, or in the garden. This can be helpful when you find that sitting or lying down is uncomfortable. You may find it best to avoid abdominal exercises while experiencing cramps due to the discomfort, especially because cramps may result from exercise itself if you push yourself too hard. Know your limits. Some evidence suggests yoga may help with stomach issues such as irritable bowel syndrome. If you're familiar with yoga, consider some poses that open up the abdominal region. Depending on where the cramps are, consider fish pose or reclining hero. Downward facing dog can also be helpful. If your cramps are muscular in nature, exercise your abdominal muscles at another time and merely stretch them in the cobra pose. Any position where you are facing up, looking forward or facing the ceiling will result in a minuscule amount of abdominal tension. Place a heating pad, heated wheat bag, or hot water bottle on your stomach to give temporary relief. While some advice suggests not to apply the heating pad to your abdomen in case this brings on nausea, other advice considers this to be appropriate. Decide on which approach best suits your needs through your knowledge of your own preferences and responses to the application of heat. Allow yourself to pass gas. If you are at work or somewhere this might be embarrassing or inappropriate, just excuse yourself and go to the restroom. You do not want to allow yourself to become bloated or let the cramps become more serious and painful by holding in your gas. A warm bath can also help with some cramping. Don't make it too hot, just comfortable.

Write an article based on this "Use a triangle-shaped sharpener. Make your own tool from emery cloth and dowels. Sharpen with a square stone."
article:
Like the rods, these tapered triangles are designed specifically for serrated knives. Due to the shape, they tend to work best on knives with V-shaped gullets. The process is almost identical to the rod-shaped method described above, except that you rock the edge of the tool back and forth along the bevel instead of rotating it. If you would rather not buy a single-purpose tool, you can buy a few cheap dowels from a hardware store instead. Find a dowel that sits in the knife's first scallop without wobbling, then wrap a piece of emery cloth most of the way around the dowel. Hold the cloth in place with your finger, and sharpen carefully and slowly. Switch dowels to match the size of the scallops as you move along the knife. Use a round dowel for a knife with round scallops, or a square dowel for V-shaped scallops. This is a difficult and unreliable last resort, but it is possible. Hold the knife spine securely against a hard surface and tilt the blade so the beveled edge is on top. Bring the corner of the sharpening stone to the scalloped edge and use it to sharpen the edge, rocking it back and forth to cover the full area of each scallop.