In Britain and other places where Marmite is popular, it's often eaten as a spread on toast, crackers, and other baked bread products. Since Marmite has such a strong salty, yeasty taste, it's usually eaten in small quantities even by its fans. If you're using your Marmite as a spread, rather than using a full spoonful of it like you might for jam or peanut butter, instead, use a tiny pea-sized amount (like you would for toothpaste). Ideally, when you spread this tiny amount of Marmite on your bread, it should leave a paper-thin layer of Marmite just enough to discolor the bread. You don't want any noticeable "thickness" to the Marmite, as this will give a seriously overpowering taste. One of the most common ingredients to combine with Marmite is butter, especially when the Marmite is being used as a spread. Butter's rich, smooth taste pairs well with the strong, salty flavor of Marmite. If you hate Marmite, try applying a generous helping of butter to your bread before or after you spread on the Marmite the more you use, the less you'll taste the Marmite. To many, this makes Marmite much more palatable. Getting used to eating Marmite is like the old saying about how to boil a frog if you drop a frog into a pot of hot water, it will jump out, but if you drop it into a pot of lukewarm water and slowly increase the heat, it won't know anything's wrong until it's too late! Rather than trying to wolf down your Marmite in a few huge bites, instead, take small nibbles to begin. Gradually, as you make progress, the strong, salty taste should become more bearable. If you're having a hard time swallowing even small bites of your Marmite spread, try moving each bite carefully to the back of your mouth so that you can swallow it without much chewing. This should minimize the amount you have to taste the Marmite, but be careful you'll need to take small bites to be able to swallow them without choking. To keep the overpowering taste of Marmite under control, try taking a drink after each bite of Marmite you take. The drink will act as a chaser the more you sip, the less you'll taste the Marmite and the quicker the taste will leave your mouth. Plain, ordinary tap water is a good zero-calorie chaser, but if you really hate the taste of Marmite, you may want to consider a stronger-tasting beverage. After each bite, try drinking a swig of your favorite soft drink, or, if you're old enough, a stiff cocktail. The strong flavors of these beverages should help "drown out" the Marmite taste. The senses of taste and smell closely interact with each other to produce the "effect" that you experience when eating food. The way something smells can affect the way it tastes to you (and vice versa). If you hate the taste of Marmite, there's a very good chance you won't care for its smell, either. In this case, try your hardest not to smell the Marmite as you eat it. Usually, the taste, though still strong, will be a little less intense if you make an effort to hold your breath until the Marmite has been swallowed (or nearly so). Perhaps the single easiest way to make Marmite more manageable is to simply not make it the central feature of your dish. Pairing Marmite with other foods (especially ones with distinctive, powerful flavors of their own) can make it much more palatable. Though you may never enjoy Marmite by itself, you may even find that you enjoy it when paired with other foods or used as a minor ingredient in a large recipe! There's no "wrong" way to eat Marmite any food you enjoy it with is fair game. Just a few foods that some Marmite fans enjoy pairing their favorite yeasty spread with are eggs, cheese, meat, seafood, apricots, marmalade, and more! In the next section, we'll explore a few more flavorful Marmite combinations. Feel free to use any of them as you see fit, or make your own!
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One-sentence summary -- Spread Marmite very sparingly. Mix Marmite with butter (or another spread) to dilute the taste. Take small bites. Take big drinks with each bite. Try not to smell Marmite before you eat it. Pair Marmite with strong-tasting foods to minimize its taste.

Q: Turn the burner to medium high heat. of butter and your oil. Melt together. Saute the mixture for 30 seconds. Saute for thirty seconds. Continue cooking for 30 more seconds. Cook on high heat until you see oil start to leave the spice mixture. This will take at least three to four minutes.
A: Put a deep saute pan, frying pan or kadai/karahi on your stovetop. Add three tbsp. Toss in bay leaves, cloves, cinnamon, red chili and 1 tsp of crushed coriander seeds. Add the onion. Add in the ginger and garlic pastes. Throw in the tomatoes, coriander powder and red chili powder.

Article: If your piercing has shifted from its original site, you may be experiencing migration. Your piercing might have migrated if you notice constant soreness, a loose-hanging piercing, or a larger hole around the piercing. Migration and rejection are connected. Usually, migration is a symptom of rejection. Although rejection usually happens to newer piercings, your body can still reject older piercings. Once your piercing starts migrating, it usually cannot be treated. Rejection is irreversible. In many cases, once your piercing has been rejected, you need to have the piercing removed. Talk to the person who pierced your ears and ask for their opinion. They might remove the piercing, or they might diagnose you with an infection and advise treatment. If you do have to remove the piercing, you can get the area re-pierced after it has healed. Return to a professional piercer between six months to a year after removal.
Question: What is a summary of what this article is about?
Recognize the signs of migration. Visit the place you got your piercing. Re-pierce in 6-12 months.

Article: The laminate finish will adhere best to the floor if it's clean. Sweep and mop the floor thoroughly, paying attention to corners and any visible dust or debris. Before you stain the floor, inspect it for any chips, cracks, or dents. Depending on the extent of the damage, fill minor damage with laminate floor patching material or replace excessively damaged planks. You can buy laminate floor patching material from most home improvement stores. Fill the entire dent, crack, or chip with the floor patching material using a putty knife and let it dry for at least 24 hours. with 220-grit sandpaper. Using light pressure, hold 220-grit sandpaper over the floor's surface. Rub the sandpaper across the surface in a circular motion, smoothing out any small bumps or imperfections. Finishes and paints adhere better to laminate floors with a smooth, sanded surface. To speed up the sanding process, you can use a sanding block or orbital sander instead. After sanding the floor, use a damp washcloth to remove any dust left behind by the sandpaper. Use a dry washcloth to absorb excess water on the floor before applying any stains. Do not stain the laminate floor until it is completely dry.
Question: What is a summary of what this article is about?
Wash the floor thoroughly before staining it. Repair any dents, cracks, or chips in the laminate flooring. Sand the floor Wipe away any residual sandpaper dust.