In one sentence, describe what the following article is about: If one of your big toes (or any other toe) gets inflamed and starts to hurt, take off your socks or nylons and take a closer look at it in order to determine the cause of the pain. If the condition develops slowly, getting worse over the course of many days, and you have a history of trimming your toenails short and/or wearing tight or narrow shoes, then you're likely dealing with an ingrown toenail. In most cases, it's easy to see where the toenail is digging into or piercing the soft tissue surrounding the nail bed. In addition to pain and swelling, other signs to look for include redness and tender to touch, along one or both sides of the nail. Ingrown toenails are more common in adolescence and among athletes, especially males. The most serious consequence of an ingrown toenail is a bacterial infection stemming from a breach in the skin surrounding the nail bed. An infected ingrown toenail will get even more swollen and tender, quite firm and warm to touch, and eventually discharge pus that smells foul. Because of the warmth and swelling, usually some skin will peel off and look like a blister. An infection swells because your immune system sends white blood cells to kill any bacteria within the injury (which is good), but sometimes the bacteria proliferate faster than the immune cells can contain them. If an infected toe doesn't go away within a week and/or seems to be spreading beyond the affected toe, then see your doctor about it. Your doctor may remove the ingrown nail wedge surgically. If you trim your toenails by tapering the corners such that they're curved with the shape of your toe, you're encouraging the toenail to grow into the skin on the sides. There are a number of other painful conditions that appear similar to an ingrown toenail that you should be familiar with. Relevant examples include gout (an inflammatory type of arthritis), bunions (chronic toe sprain leading to deformity), broken or dislocated toes, rheumatoid arthritis, necrosis (tissue death due to lack of blood supply), neuropathy related to diabetes, neuromas (benign tumors in the small nerves of the feet), fungal infection. A gout attack comes on quickly, usually within hours, and creates intense pain and inflammation in the big toe. Gout is dietary related from eating too many purine-rich foods such as seafood and organ meats. A bunion also affects the big toe and is caused mainly by wearing narrow shoes over many years. It's essentially a chronic joint sprain. The tell-tale signs are a crooked toe and achy, arthritic-like pain. Stubbing your toe or other foot injuries can trigger ingrown toenails.
Summary: Determine the cause of the pain. Look for signs of infection. Rule out other common causes of toe pain.

Problem: Article: Part of the beauty of cookie butter is that you can make it with practically any kind of cookie. That being said, you should think about whether your favorite cookie is ideal for turning into a spreadable substance. You want a variety that crumbles into coarse granules easily, rather than a chewy recipe which will just get mushy or pasty when blended. For example, snickerdoodles, sugar cookies, pecan sandies, and oatmeal cookies all make great selections for cookie butter. Fig newtons, cream pies, and chewy or fudgy cookies are ill-advised. Once you've measured out eight ounces (227 g) of cookies from their package, lay them out on a cheesecloth, paper towel, or chopping board. Lay another cloth on top of them and then crush them into coarse chunks. You can use your hands, a potato masher, a meat tenderizer, or any other implement that's handy. If you've used a cookie with a filling, such as Nutter Butters or Oreos, scrape off the filling before crushing the crunchy wafers. Once your cookies look roughly the size of bread crumbs, you can dump them in your blender to grind them into a fine powder. Use the pulse function and make sure the blender lid is screwed on tightly to avoid a powdery mess in the kitchen. Depending on your personal preferences, you can use either cup vegetable oil (170 g) or stick (56 g) in your cookie butter. Just be sure to drizzle the oil in gradually, or if you're using butter, heat it up and melt it beforehand so that you spoon it in slowly. This will ensure that you distribute the butter or oil evenly throughout the crumbs. You want the finished product to look like a paste. Many cookbooks and food bloggers recommend using unsalted butter in your confections, but it's actually a matter of personal preference. Again, you can decide which ingredient you want to use depending on whether you prefer to bake with powdered sugar or condensed milk. Whichever one you use, measure out cup (170 g). If you're using sugar, scrape it off and down from the sides of the blender to make sure it gets into the mixture at the bottom rather than forming a residue on the walls. If your mixture still looks dry, add a little water until it reaches the desired consistency. If you're unsure, try dabbing a bit onto a cracker or piece of bread and see if it spreads easily. Using a spatula or large spoon, scrape all of your spread into a glass or plastic jar that can be closed tightly with a lid. Put it in the refrigerator for 30 minutes before serving. If you've got leftovers, no problem! Just pop your remaining cookie butter back in the fridge and keep it there for up to a week.
Summary:
Select a crumbly cookie. Crush up your favorite cookies. Blend the cookie crumbs in a food processor. Add vegetable oil or butter. Sprinkle powdered sugar or sweetened condensed milk into the paste. Transfer the cookie butter into a lidded jar.