In one sentence, describe what the following article is about: If fear is a part of your daily life, and especially if it lowers your quality of life or never leaves your mind, you may be experiencing anxiety, or a psychological phobia. A therapist will be able to help you by providing objective insight into what may be causing your fear, helping you understand common causes of fear or anxiety, and outlining practical treatments (this will sometimes include medication). If you're not ready to talk with a mental-health professional, at least share your fears with a trusted person in your life. You might benefit from preparing yourself beforehand when you're entering a situation that may cause you fear. If you prepare yourself mentally for an anxiety- or fear-inducing situation, the situation will not take you by surprise. For example, if you're frightened by public places, then you might prepare by imagining yourself walking into a public place. Plan out how you will act and feel ahead of time. Some things you might consider include: Will you speak to people? How will you make your way through the crowd? What people and things might you see? Taking good care of yourself on a daily basis may also help to improve your mental health, which may reduce the chances that you will feel anxious or fearful as you go about your day. Some things you can do to feel your best include: Getting at least 8 hours of sleep every night. Eating healthily. Avoiding consuming too much caffeine. Exercising regularly. Making time for relaxation every day, such as doing 15 minutes of yoga or meditation every morning.
Summary: Meet with a counselor or therapist. Prepare yourself to encounter your fears. Take good care of yourself.

Even though most of the germs will be killed during the drying process, you want to reduce the amount of bacteria as much as you can beforehand. except onions, peppers, and mushrooms. Blanching will help preserve the taste and texture of crunchier vegetables. Be sure to peel and core fruits like peaches, apricots, apples, pineapples, and pears before dehydrating. For corn, cut the actual corn off of the cob instead drying the entire vegetable. Remove the seeds from peppers after you have sliced them. You can leave mushrooms whole if you wish. If you are drying many different fruits/vegetables at a time, designate one tray for each kind. Try to limit how many fruits and vegetables you dry at a time. Even if you are using a horizontal dehydrator, having too many items can throw off drying times. For smaller vegetables like corn, broccoli, mushrooms, and peas, drying for 3-10 hours will be sufficient. These times vary from plant to plant and depends largely on the water content of the food. Most fruits dry at the same temperature and for the same amount of time, but some vegetables have drastically different drying times. The most different drying times belong to corn, broccoli, mushrooms, and peas. Since these vegetables are small and contain less water, they tend to dry in half the time of other vegetables. Dryness textures will vary from plant to plant, so be sure to read these specific textures for each fruit and vegetable. Green beans, carrots, corn, peas, mushrooms, and zucchini should all feel brittle. Beets, peppers, blueberries, cherries, pears, and pineapples should all feel leathery. Onions, potatoes, and tomatoes should feel crisp. Bananas and strawberries should feel almost crisp. Apples, apricots, peaches, and strawberries should all feel pliable. Broccoli and cauliflower will simply feel dry and hard. For periods shorter than one month, store in vacuum sealed containers in dry, dark areas. For periods longer than that, store in refrigerators and freezers. Keep fruits and vegetables high in Vitamin A away from direct light. Vitamin A is sensitive to light and is retained during the drying process. Fruits containing vitamin A - like carrots, bell peppers, and mangoes - can degrade in direct sunlight. For the best quality, fruits and vegetables should be replaced every year.
++++++++++
One-sentence summary -- Wash and dry your fruits and vegetables. Blanch all vegetables Slice your fruits and vegetables into even slices. Lay your sliced fruits or vegetables onto the tray in a single, even layer. Dry the larger fruits or vegetables at 130135F (5457C) for 6-12 hours. Check for specific textures as you dry your fruits or vegetables. Store dried fruits similarly to how you would store meats.

Problem: Article: You want the water to almost taste like an ocean. Roughly 2 tablespoons of salt for 6 quarts of water should cover it nicely. If you want the most authentically Italian dish, use the guanciale, found at specialty shops, butchers, or online. You can even make your own! If guanciale is unavailable, however, pancetta and bacon make excellent substitutes. Use a sharp knife to cut it into little squares that cook quickly and are easy to eat. Crack the eggs in and add you grated cheese. A blend of Pecorino and Parmesan is the classic mixture, but asiago, romano, or any combination of them will work as well. Add a pinch of salt and a generous helping of ground black pepper, then whisk it all together into a smooth, consistent liquid. Set aside. Don't worry if you do this early -- the eggs will mix in better if they're allowed to warm to room temperature. The best pancetta is a quick-moving cooking process. Preparing the eggs and meat, instead of trying to do it all on the fly, will lead to a better dish. Spaghetti is the classic choice, but you can use whatever you have in the house if you'd like. You want the pasta to cook until it is just about al dente -- it should be just a touch firmer than you'd normally cook it. Make sure to stir it every 2-3 minutes. Note that you need to keep working as the pasta cooks -- this dish is all about timing and using your heat wisely. This should take 8-10 minutes. One of the biggest tricks of carbonara is heating the eggs enough to cook, but not enough that they scramble or turn solid. By "cooking" the eggs later in this hot bowl, instead of over direct heat, you can accomplish this with relative ease. The bowl doesn't need to be boiling hot -- the hottest water out of your tap is likely fine. Once the pasta is in, you need to get started on the "sauce." Once the oil has just started to let off a little smoke, you're ready to move on. It should just be starting to darken and crisp up, but shouldn't quite be finished cooking yet. Before you drain the pasta, be sure to scoop up a little extra for later. Hot, starchy water from cooking helps your sauce bind to the pasta instead of forming a puddle in your bowl, and it is the best way to keep the dish hot without overcooking the eggs. This allows the pork fat to coat the pasta strands richly, helping create your egg sauce later on. It only needs a minute or two over the heat. If you're cooking for company and you aren't quite ready to serve yet, you can cut the heat to both and then reheat in the pan later, adding a splash of the starchy water to keep everything moist. Pour 2-3 tablespoons of the hot water from cooking the pasta into your egg mixture and immediately stir it in. This "tempers" the eggs, warming them slowly so that the next step isn't a heat shock. Move quickly from here on out -- you should be serving the dish in the next 4-5 minutes so that it all stays hot. Keep it moving as you do to ensure that the egg mixture coats the entire dish. If it gets a little sticky or difficult to stir, add a splash of the starchy water to thin it out and keep it mixing. Once you've mixed the egg into the pasta, it's time to eat -- the egg only needs a few seconds to cook if you've kept everything hot. You can garnish it with: Grated cheese Black Pepper Italian parsley Sliced green onions
Summary:
Set a large, well-salted pot of water to boil on the stove. Chop up the pancetta, guanciale, or bacon into quarter-inch squares. Whip together the eggs, cheese, salt, and pepper in a small mixing bowl. Boil the spaghetti (or other pasta of your choice) until almost cooked. Fill a large mixing bowl with hot water and set aside. Heat up 1 tablespoon of olive oil over medium heat while the pasta cooks. Add the chopped meat to the pan and cook for 2-3 minutes. Remove and drain the pasta, saving 1/2 cup of the hot, starchy water. Toss the pasta in with the almost-finished meat and cook for an additional minute. Empty the bowl full of hot water and toss in the pasta and meat mixture. Slowly, stirring the whole time, pour the egg/cheese mixture into the pasta. Serve with a light garnish immediately.