Problem: Write an article based on this summary: Grab a deck of cards.

Answer: This is a simple card trick that uses math and has even fooled some of the most talented magicians like Penn & Teller. To start grab a regular deck of cards. This trick does involve a bit of preparation. You will take the two Jokers and place each in the deck facing the opposite direction from the rest of the deck. To help you with practicing, you can write the number 43 on one Joker, and the number 18 on the other. During the performance of this trick you don't need to have these numbers written on your Joker cards, you just need to remember each number.

Problem: Write an article based on this summary: Wait before resuming sexual activity. Do not drive immediately after surgery. Ask your doctor when you can resume working. Abstain from alcohol during recovery.

Answer: Like with exercise, you need to work slowly back into sexual activity. Any sort of strenuous behavior can cause pressure to build up in your eye, slowing down the healing process. Ask your surgeon when you can resume such activities. Blurred vision after surgery may compromise your safety while driving. You should avoid driving until vision has recovered or your surgeon allows you to drive. In general, though, you can start driving when your eyes can focus and lose their light-sensitivity. Make sure you have someone who can pick you up after surgery. Again, recovery time depends on surgery type and your personal recovery. Some types of surgeries call for up to six weeks of recovery time. Cataract surgery, on the other hand, can have a shorter recovery period of about a week. While a glass of wine might sound like just what you need to feel better, alcohol increases the body's tendency to retain liquid. If liquid builds up in your recovering eye, it could increase pressure as well. This, in turn, would slow down the healing process or further injure the eye.

Problem: Write an article based on this summary: Select a tub that will fit in the designated space. Dry-fit the tub in the alcove. Install a ledger board. Attach the drain to the tub. Connect the overflow drain.

Answer: Measure the length and width of the alcove where you will install the tub. Also, measure the height and width of your bathroom doorway to make sure the tub will fit through the bathroom door! Take your measurements to a home improvement store to guide your purchase. If you're replacing an old tub, choose a new tub with a similar configuration and make sure the drain and faucets are on the same side and in roughly the same location to make installation easier. Make sure your tub comes with all the faucets, drains, and accessories you will need. Typically, you'll need a faucet, water handle(s), and the drain, which includes the drain chute, strainer, strainer cover, trip lever, stopper, linkage, and overflow drain cover. To ensure the tub fits, place it in the designated area. Check that the drain hole in the bottom of the tub lines up with the P-trap in the floor underneath the tub. Ensure you have the right fittings to connect the water supply lines to the faucet you purchased, as well. Set the tub somewhere safe after you make sure it fits so you can move onto installing a ledger board. Use caution to prevent scratches or other damage to your new tub! Cut a 2 by 4in (5.1 by 10.2cm) board to the length of the wall that the long edge of the tub will be placed against. Measure the height of the lip, or flange, of the tub, then mark that height measurement on the back wall. Use a drill to screw the ledger board to the studs in the wall so that the top of the ledger board is just below the flange when the tub is sitting level in the alcove. A ledger board helps support the weight of the tub and ensures it can be securely attached to the wall. Before you actually set the tub in place, secure the drain to it. Wrap the bottom of the strainer (the part of the drain you see on the inside of the bottom of the tub) with plumber's putty and press it into the tub from the inside. Place a gasket around the strainer from the outside of the bottom of the tub, then screw the strainer to the drain chute, which a long pipe that includes the overflow drain. Use pliers to tighten the strainer from the inside of the tub and remove any excess putty. Slip the trip lever stopper and linkage through the overflow drain opening on the inside of the tub. Use a screwdriver to secure the overflow cover with the trip lever to the inside of the tub. The trip lever is what you move up to prevent water from draining out of the tub. The stopper and linkage go inside the pipe to stop or allow the flow of water. The overflow drain will prevent the tub from overflowing if you leave the water running as it directs the water into a drain pipe.

Problem: Write an article based on this summary: Use this recipe to make rich, creamy ice cream. Separate out 58 egg yolks Whisk together the egg yolks, salt, and sugar. Prepare an ice bath. Heat 1 cup (240 mL) evaporated milk to a simmer. Add the vanilla. Slowly whisk the hot milk into the egg mixture. Heat the mixture again until it thickens. Chill the mixture. In a separate bowl, whisk heavy cream. Fold the cream into the egg Freeze in ice cube trays to avoid churning. Alternatively, freeze in a large container and churn frequently. Finished.

Answer:
If you want a dense, rich vanilla ice cream, you'll need to put in a bit more work than the bag method. This ice cream can also take several hours to freeze, so it's best started earlier in the day if you want it to be ready that night. . You'll need at least 5 large egg yolks to create the custard base for the ice cream. Optionally, you can use 6, 7, or 8 to create a richer custard, and therefore a richer ice cream. If you are using small eggs, separate out a single additional yolk. Just go with the amounts listed if you are not sure what size your eggs are. Raw egg whites can be frozen for later use. Put the egg yolks in a large bowl, or in an electric mixer bowl. Add 1/4 tsp (1 mL) salt and 1 cup (240 mL) sugar. Whisk until the mixture is pale yellow, contains no lumps or dry spots, and falls off the whisk in thick ribbons when you lift it into the air. You may reduce the amount of sugar to 3/4 cup (180 mL) to make it less sweet, but reducing it further may make the ice cream freeze in larger chunks. Fill a large bowl halfway with ice or ice water, leaving enough room to place another bowl inside it. You will use this ice bath later to chill the finished custard base, without the risk of freezing it. Optionally, you may keep the 2 cups (480 mL) heavy cream or half-and-half chilled in a small, dry bowl within the ice bath. Otherwise, keep it in the refrigerator. Evaporated milk is simply milk that has had a large percentage of its water content removed. This is useful for ice cream to minimize the amount of large ice crystals that form, which allows you to churn less often and less vigorously. If evaporated milk is not available, use whole (full-fat) milk instead. Milk with a lower fat content will likely provide less flavor and may affect the density of the ice cream as well. Add 2 tsp (10 mL) vanilla extract to the milk and stir it in. Alternatively, split a vanilla bean pod lengthwise and scrape out the sticky seeds inside into the milk. For the strongest vanilla flavor, the vanilla pod itself can also be placed into the mixture, which is then covered and left to infuse for an hour. Remove the vanilla pod before continuing. There is no need to wait if using vanilla extract. Gradually pour the hot milk into the whisked egg in a thin stream, whisking constantly. Be careful not to pour too much milk in at a time, as the heat could turn your excellent ice cream base into sugary scrambled eggs. Transfer the newly combined mixture back to the stove and heat at low heat while whisking constantly. Remove it from heat once it reaches a thick, custard consistency. Be careful not to overheat it; remove from heat immediately if you see any lumps of cooked egg or scalded milk skin. Transfer the mixture yet again to a container that can fit inside the ice bath without getting filled with water. Place this container into the ice bath and let it chill while you move on to the next step. If you were using the ice bath to keep the cream chilled, remove it before moving the mixture into the bath. Whisk 2 cups (480 mL) heavy cream, or substitute half-and-half for a lower fat, but less rich and creamy, recipe. It may take several minutes of whisking by hand, or a shorter time by electric mixer, to create an airy cream that has doubled in volume. Do not beat it so long that it forms whipped cream. . Once the cream is whisked and the egg-and-milk custard is completely chilled, combine the two together. Using a rubber spatula or other flat implement, fold the cream into the egg mixture. Continue until there are no lumps in the mixture. If you have clean ice cube trays, fill them with the mixture and place them in the freezer. Because more of the ice cream's surface is exposed to the cold surroundings, the ice cream will freeze faster, preventing the formation of large ice crystals. These typically take 4 hours to freeze. To form a more ordinary shape of ice cream, remove the frozen cubes of ice cream from the tray with a spoon and combine in a food processor. Transfer to a larger container and freeze. The more traditional method of making ice cream without a machine involves freezing it in one container. However, especially if you are using ordinary milk instead of evaporated milk, large ice crystals will form that ruin the texture of your ice cream and make its flavor uneven. To break up these crystals, you will need to remove it periodically and "churn" vigorously by stirring with an electric mixer or by hand: Churn after about half an hour, before the center has frozen. Churn until the mixture is creamy again. Churn every half hour, breaking up the frozen edges and stirring them into the mixture. Once the ice cream is more evenly frozen (typically after 23 hours), leave it until it freezes completely.