If you have a significant amount of paint left, you can return it to the original can; remember, however, that the amount you return to the can has already been thinned, meaning the next time you use it, you may need to adjust the amount of thinner used. Epoxy paints and paints that use a catalyst (two-part paints) cannot be returned to the original can; they must be used entirely or disposed of properly once mixed. Wipe off/out any excess paint. If there is too much paint left in the cup or the spray assembly, you may have to repeat this step a few times. Do this as soon as the paint job has dried; leaving the tape on the surface for an extended period will allow the adhesive to set, making it difficult to remove.
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One-sentence summary -- Pour out the unused paint. Rinse the siphon tube and cup with thinner. Fill the spray cup about 1/4 of the way with paint thinner, slosh it around, and spray it through the sprayer until it comes out clear. Remove all masking tape and paper from your work area.

Q: Since anything water-based can potentially tarnish your costume jewelry, even perfume and lotions can tarnish the finish. If you spray your perfume and put on your lotions first, you will reduce the chances they will coat the jewelry. Wait until your body is dry. Then, put on your costume jewelry. This should prevent some of the build-up on fake jewelry that makes it look dull and requires that you do frequent cleaning. If you wipe your jewelry down with a clean microfiber cloth after each use, you won't have to clean it as often. It also will continue to look like new for longer periods of time. Wiping it down daily also limits your jewelry exposure to water or anything that it might have been exposed to when you were wearing it that day. You might try storing the jewelry in ziplock bags. Designate one piece per bag. Put the jewelry in. Squeeze all the air out of the bag. Then close it. With the air removed, the metal cannot oxidize or turn green from exposure to the air. So, it will look cleaner and newer for a longer period of time. Keeping your jewelry in a jewelry box that has a closing lid and a velvet lining limits your jewelry's expose to air as well and also keeps it from being scratched.
A: Spray perfume, hair spray, and rub on lotion before putting on your jewelry. Wipe down your jewelry daily. Store your jewelry properly.

Article: You can use the dowsing rods to locate objects or items you have lost, such as jewellery. Start by holding the rods properly in your hands. Then, relax and close your eyes. Visualize the object you have lost in your mind. You may want to take a few deep breaths to calm down and relax. Focus your mind on the lost object and try to channel that focus into the divining rods. You may ask the rods out loud or internally. You may say, "Where is the object I have lost?" or "Find the object." This will project your intent onto the rods. You should then hold the rods steady and straight in your hands and let them direct you. Do not resist any pulls or tugs you feel on the rods. You should walk in the direction the rods seem to be leading you to. Eventually, the rods may lead you to the lost object.
Question: What is a summary of what this article is about?
Relax and visualize the lost object. Ask the rods to lead you to the object. Let the rods direct you to the object.

Problem: Article: Your Jello dessert will look gorgeous if you choose types of fruit that have different colors. For example, you can make a layer of sliced strawberries, a layer of green grapes, a layer of raspberries, and a layer of red grapes. You could slice up a banana for a pop of yellow or put in some canned pineapple for an extra treat. If you're using unflavored Jello, then this isn't an issue. If you're using mango-flavored Jello, for example, keep in mind what fruits you like with mango. This recipe is very forgiving, but in general you want about 2 pounds (32oz) of fruit for 1 standard 3 oz package of Jello powder. These fruits react with the Jello in a way that stops the Jello from solidifying. You would end up with a very mushy Jello. However, if you use canned pineapple, it doesn't have this effect. Fun science fact: these fruits contain protease enzymes that stop the proteins in the Jello from solidifying! If you're using canned fruit, drain it, but save the liquid. You can use it to make your Jello. Thoroughly rinse your fruit under cold water in a colander. Then slice it into small, bite sized pieces using a knife and a cutting board. If you are using grapes, halve them to look extra pretty. If you're using strawberries, remove the tops and cut them into halves or quarters. Slice a banana into coins. Don't bother cutting raspberries, blackberries, or blueberries. Just throw them in!
Summary: Choose 3 or 4 types of fruit you want to use. Avoid fresh pineapple, kiwi, mango, ginger root, papaya, figs or guava. Wash your fruit and slice it into small pieces.

Article: The length of time it will take to completely cook your meat is determined by the heat of the grill, the type of meat and the size of meat cut, but you should factor in at least 6 - 8 hours of cooking time - and sometimes many more. Check your recipe to determine about how long your meat will need to smoke. Pork and beef ribs typically take up to 8 hours, while a big cut of brisket could take 22. It's very important to look at your recipe to figure out how long your meat might cook, so you can plan ahead. You can either place it directly on the grill or put it in a shallow aluminum tray. Don't wrap the meat in foil, though, because this won't allow the smoke to touch the meat. You want it to be able to surround the meat during the cooking process. The positioning of the meat will change according to what you're cooking. If you're make smoked brisket, for example, you'll need to place the meat side down and keep the fat side up. Be sure the meat isn't over direct heat. As mentioned, if you're using your grill as a smoker the hot coals should be scooted to the side of the grill so that the meat won't cook too quickly. Again, depending on what you're cooking, you might want to baste the meat to keep it moist throughout the cooking process. This technique is a popular choice for brisket and ribs. Read the recipe you're using to decide if basting is necessary. If you cook your meat low and slow, it should come out moist and tender whether you baste it or not. Smoking meat can be basted, or "mopped," with a thin solution such as water or a combination of water, vinegar and spices. It should be applied with a barbecue mop, which looks exactly like it sounds. Some smoking recipes follow a "3-2-1" process: the meat smokes for the first 3 hours, then you cover it with foil for the next 2 hours, and finish it uncovered in the last hour. The smoke flavor infuses the meat first, then the meat warms up internally during the second two hours, and finally develops a nice thick crust to finish. Check your recipe to determine whether covering your meat at some point during the process is recommended. You'll need to monitor the temperature of the meat with a meat thermometer to determine its doneness. Poultry should reach 165 degrees. Any pork and all ground meats should be 160 degrees. The internal temperature of steaks, roasts and chops should be 145 degrees. During the smoking process, a pink ring will form just underneath the delicious outer crust of the meat. This is a result of a chemical reaction that happens when the smoke infuses the meat; the pink color is caused by the formation of nitric acid. When you cut into your meat and see a pink smoke ring, you'll know that you smoked it right.
Question: What is a summary of what this article is about?
Calculate your cooking time. Place the meat inside the smoker. Baste the meat if necessary. Cover the meat if necessary. Remove the meat when it reaches the right temperature. Check for the smoke ring.