Problem: Article: Fill a bowl of water about 3/4 full with warm water. Add a few drops of a gentle dish soap such as Dawn. Soak the jewelry for at least a 30 minutes for a good result. The dish soap will make the ring slippery, so if there is a sink you are using, make sure that the drain is plugged. If you have sensitive skin, you may want to wear gloves. Use a clean, soft-bristled toothbrush to be used only for cleaning your jewelry. Wet the toothbrush in the solution. Clean the ring over the bowl, using gentle circular motions. Pay special attention to places that are hard to reach, like the inside of the setting and undersides of the diamonds. Allow the ring to air dry. Alternatively, you can use a soft, dry lint-free cloth to remove moisture from the ring. If you're in a hurry, you can blow-dry it. If you're allowing the ring to air dry, place it somewhere safe on a dry lint-free cloth. Don't put it somewhere it can be easily knocked down, like on the edge of a counter. Don't set it near a sink with an unplugged drain.
Summary: Make a mild degreaser. Scrub the ring with a soft-bristled toothbrush. Dry the ring.

INPUT ARTICLE: Article: This cut comes from the short loin of an animal and is one of the most popular steakhouse cuts. It contains 2 different types of meat: a strip steak on one side and a tenderloin on the other, so it can give you 2 flavors and 2 textures in 1 cut of meat. The T-bone is usually a little more expensive than other cuts of meat and can be trickier to cook well because of the different types of meat on it. Order this option for a cut that is larger than the T-bone but similar in flavor and texture. The porterhouse also contains both a strip steak and a tenderloin, but it comes from the legs area of an animal. The USDA states that the tenderloin portion of the porterhouse steak must be at least 1.25 inches (3.2cm) at the widest point. Don't be afraid of fat in your steakthe fat is actually what provides the most flavor in any given cut of meat. This cut comes from the rib area of the animal. The rib eye is tender and flavorful and juicy, thanks to the fat content. Because of the fat content, this cut of steak gets a little more charred and crispy and smoky when it cooks. While it's cooking, the dripping fat tends to catch fire or burn faster and creates a very flavorful crust on the steak. This is one of the thickest cuts of meat, and it's popular because of how rich and tender it is. It's usually the most expensive option on a menu at a steakhouse and is also usually the smallest portion size. The flavor of the filet mignon is mild compared to that of other cuts, so it is often wrapped in bacon or paired with a sauce. Choose this option if you prefer soft, tender meat over robust flavor. The filet mignon is also sometimes called a tenderloin, but it is actually cut from a particular section of the tenderloin. This cut comes from near the rear of the animal, right underneath where the tenderloin is cut from. It's a more muscular cut but is also very flavorful. Order the top sirloin if you want a more affordable cut of meat that still retains the meaty flavor of steak. Tip: when cutting into a top sirloin, cut against the grain of the meat rather than with it. The strip steak is a tender, thinner cut of meat from the short loin of the animal, from right behind the rib area. It's not a muscular piece of meat so it is easy to cut. It's normally a longer piece of meat and can be ordered boneless or bone-in. The strip steak is a great option if you like a more well-done cook on your meat. Since it's thin, it cooks faster and is less likely to burn.

SUMMARY: Choose a T-bone steak for a tender, flavorful option. Pick a porterhouse for a large, juicy steak with savory flavors. Order a rib eye for a piece of meat that is marbled and full of flavor. Get a filet mignon for the most tender cut of meat. Select a top sirloin for rich flavor without a lot of fat. Opt for a strip steak for a consistently reliable cut of meat.

In one sentence, describe what the following article is about: Prepare yourself for when you are going to end the relationship. Large social gatherings may create embarrassing scenarios for a break-up. Consider meeting in a quiet public space to avoid confrontations. Be blunt and direct. When ending a relationship, it is best to be to the point about your intentions. Tell your partner how you feel in person, rather than calling or texting, to help you process what is happening and show you mean what you are saying. Make sure you stick to the facts so you aren't caught up in emotions and use "I" statements to avoid putting the other person on the defensive, such as, "I have been unhappy with our relationship lately, and it's time to end things between us." Deliver the message in a calm, direct voice so your significant other knows you are serious about the decision: "I am breaking up with you." If you are afraid of your significant other having a violent reaction to the relationship ending, you should not meet in person or alone. In this case a phone call would be the better option. Once you've ended the relationship, you will need to stay away from the person you left. Bad relationships are often mentally tough to leave; make it easier on yourself by ending contact with the person so you aren't tempted to get back together. Delete your ex on all social media accounts. Take your ex's phone number out of your phone. Go to different places for entertainment where you won't see your ex. Ask your friends not to talk about your ex to help you create distance.
Summary:
Plan a time to talk with your partner. Tell your boyfriend or girlfriend that the relationship is over. Put distance between yourself and your new ex.