Problem: Write an article based on this summary: Turn on your computer. Open the "Start" menu. Open the Photos app. Choose the picture you want to edit. Click "Edit.

Answer: Open it by pressing the Windows button on your keyboard or by placing your mouse cursor on the upper right-most corner of the screen and then clicking the "Start" button. From the "Start" menu, click "Photos" to open the app. Click "Pictures Library" on the Photos app to view the pictures saved on your computer. Just click the picture that you want to edit to open it. " After you've chosen a picture, right-click your mouse and then an options bar will appear on the bottom; choose "Edit" from the options so you can start editing your photo.

Problem: Write an article based on this summary: Combine the sugar and water in a medium sized saucepan. Bring the mixture to a boil over medium heat, then simmer it for 10 minutes. Remove the saucepan from heat and set it aside to cool, at least 30 to 60 minutes. Transfer the cooled sugar water to a large pitcher and stir in the lemon juice. Add the sparkling water and make any adjustments. Serve the lemonade.

Answer: Pour 1 cup (250 milliliters) of water into the saucepan. Add 1 cup (220 grams) of sugar and stir with a spoon or whisk to mix. This will make the simple syrup for your lemonade. Once the sugar water starts to boil, reduce the heat to low, and cook for 10 minutes. For extra flavor, add to 1 cup (15 to 25 grams) of fresh mint or basil leaves. If you added any mint or basil leaves, pour the sugar water through a strainer into another pot. Discard the leaves. Your simple syrup is now complete. Make sure that the pitcher is large enough to hold the sparkling water as well. Don't add any ice yet. You will need at least 3 cups (750 milliliters) of sparkling water. If you like your lemonade less sweet, use up to 8 cups (2 liters) of sparkling water. If the lemonade is too sweet, add more lemon juice. If it is not sweet enough, add more sugar. If the lemonade is too strong, add more sparkling water. If it is too bland, add more lemon juice and sugar. Add the ice to the glasses you will be serving the lemonade in, not the pitcher. This way, the ice won't water down the lemonade as it melts. You can serve the lemonade as is, or garnish it with mint leaves, basil leaves, or lemon slices.

Problem: Write an article based on this summary: Stay calm. Give yourself time to cool off. Separate the criticism from other areas of yourself. Consider the motivation for the criticism. Talk to someone about what happened. Redirect your focus.

Answer: It is natural to feel defensive when you are being criticized, but allowing yourself to get upset and show your emotions will not help the situation. Keep in mind that we all make mistakes when we are learning a new skill, so criticism is inevitable and if you deal with it in a constructive way you may learn something valuable as a result. So try to stay calm even if the person who is criticizing you seems agitated. Do not match their emotions because it may make you seem incapable of handling criticism and it will interfere with your ability to learn something from the criticism. Take deep breaths. When you are being criticized, focusing on your breathing can help to keep you calm. Try counting to five (in your head) as you breathe in, then hold your breath to the count of five, and then exhale slowly. Try to smile. Even a small smile can help you to feel better and it may cause the person who is criticizing you to relax a bit too. Before responding and even before thinking about the criticism that you received, give yourself time to cool down. Do something you enjoy for about 20 minutes such as listening to your favorite type of music, reading a book, or taking a walk. Giving yourself some time to cool down after receiving harsh criticism will help you to deal with it in a constructive way, rather than just reacting based on your emotional response. When accepting criticism in a way that's healthy for you, you need to remember to compartmentalize. Try not to think about criticism as being personal or speaking against other things that you do. Take it as it is and do not add things to it or make assumptions about other aspects of yourself based on what was said. For example, if someone gives you criticism about a painting you did, it does not mean that you're a bad artist. You can have a few flaws in a piece or a painting that no one likes, and you can still be a great artist. Sometimes criticism is not meant to help, it is meant to hurt. Before you decide what to do about the criticism you received, take some time to think about it. Ask yourself some questions to try to understand why the criticism was made. Were the comments about something you can control? If not, why do you think they are being made? Does the critical person's opinion of you really matter? Why or why not? Are you in competition with this person? If so, could the criticism be a reflection of that? Do you feel like you are being bullied? If so, have you sought help for the problem? (If you feel like you are being bullied at school or at work, talk to someone who can help such as a teacher or human resources representative.) Whether the criticism you received was based on your performance or just plain mean, it is important to discuss what happened and how it made you feel. Wait until you can get away from the person and find someone who you trust to confide in. Tell them about what happened and how it made you feel. Discussing the criticism with a trusted friend or family member may also help you to better understand the criticism and why it was given. Once you have taken steps to calm yourself and understand the criticism, you will need to work on redirecting your focus onto the positive aspects of yourself. If you focus too much on things you need to improve, you may start to feel depressed and helpless. Instead, try making a list of as many strengths as you can think of to start rebuilding your self-esteem. For example, you might include in your list things like "good cook," "funny," or "avid reader." List as many things as you can think of and read over your strengths to remind yourself of what you do well.

Problem: Write an article based on this summary: Choose which meat to roast. Check the meat's grade. Season your meat. Let the meat cool before carving. Store meat safely.

Answer:
Decide on one of the three most common meats to roast: ham, prime rib, or turkey. Or, break away from the norm and choose either beef, lamb, poultry, pork, or veal. Available cuts of meat include: Beef: bottom round; brisket; eye round; rib eye roast (with or without bone); round tip; rump; tenderloin; tri-tip. Lamb: leg (with or without bone); shank leg; shoulder. Pork: crown; ham; loin; ribs; shoulder/butt; tenderloin. Poultry: chicken breast; rock cornish game hen; turkey breast; whole chicken; whole duck; whole goose; whole pheasant; whole turkey. Veal: loin; rib. Once you have chosen which type of meat to roast, decide which grade of meat to purchase. Choose "prime" for the highest quality, which includes more fat marbling within the meat and thus more flavor. Go with "choice" for a less expensive cut that still has a fair amount of fat throughout the meat. Pick "select" to save money and/or reduce your fat intake. Keep it simple and rub your roast evenly with salt and pepper. Or, create a more diverse seasoning mix for more complex flavors. To season the inside as well as the outside, marinate your meat for two days before roasting. Flip the meat over at regular intervals to make sure it is evenly marinated. Choose one of the following recipes or pick one of the many, many others to be found online: Beef seasonings: 1 teaspoon salt, teaspoon pepper, teaspoon garlic powder for each pound of meat. Chicken seasonings: 1 ounce melted butter, teaspoon minced garlic, 1 teaspoon salt, teaspoon pepper, teaspoon garlic powder, rosemary and/or thyme to taste, for each pound of meat. Lamb marinade: cup fresh rosemary, 2 tablespoons dijon mustard, 2 tablespoons olive oil, 1 teaspoon soy sauce, 1 cup beef broth, 1 chopped garlic head, 1 chopped onion for 6 to 10 pounds of meat. Pork seasonings: 1 teaspoon garlic salt and teaspoon of black pepper for each pound of meat. After you remove the meat from the oven, let it rest before carving. Give the meat time to reabsorb the juices inside so they don't spill out when you carve it open. Allow thinner cuts at least 10 minutes to cool. Give thicker cuts a minimum of 20 minutes, since their core may still be hot enough to continue cooking the meat from the inside out. After that, transfer the meat to a carving board to slice it up. Refrigerate or freeze your leftovers no more than two hours after it has finished roasting. Halve that time to one hour if the room temperature exceeds 90 degrees Fahrenheit. If you have a lot of meat left, distribute it into multiple small, airtight containers so that the contents cool off more quickly. Roasted meat will last three to four days in the refrigerator and two to six months in the freezer.