Write an article based on this "Thaw your ingredients. Cut your ingredients into even pieces. Trim the fat. Brown the meat."
article: If any of your ingredients are frozen, thaw them before you start to assemble the soup. Place the frozen ingredients in your refrigerator and allow them to thaw slowly overnight. If you need to quickly thaw ingredients, do so by using the "defrost" setting on your microwave. Avoid thawing certain ingredients, like meat, at room temperature since doing so provides more opportunity for bacteria to grow. Most of the meat and vegetables should be cut down to similar sizes. Ingredients cut to an even size will cook at the same rate, so they should all reach the right consistency at the same time. It is especially important to cut each particular ingredient into evenly sized pieces. In other words, if you cut some of the meat into 2-inch (5-cm) pieces, you should cut all of the meat into 2-inch (5-cm) pieces. If you cut some of the potatoes into 1-inch (2.5-cm) cubes, you should cut all of the potatoes into 1-inch (2.5-cm) cubes. Note that aromatic vegetables (like onion and garlic) and soft vegetables (like corn and peppers) can be cut into smaller pieces than the meats and hearty root vegetables. Aromatic ingredients can enhance the flavor more thoroughly if they cook faster than the rest of the soup, and soft vegetables are usually added later in the cooking process, so they won't be cooking for quite as much time as their heartier counterparts. Consider trimming away the visible, separate layers of fat on any meat you plan to use for your soup. Since melted fat has nowhere to drain in a slow cooker, it tends to pool in layers at the top of the soup. A little interior fat can enhance the flavor of the soup, but too much fat can make the broth seem greasy. For the same reason, you'll also want to avoid adding any oil, butter, margarine, or lard to the soup ingredients in the slow cooker. While not strictly essential, browning your meat in a skillet before adding it the to slow cooker can enhance both the color and flavor of the dish. Use roughly 1 to 2 Tbsp (15 to 30 ml) of oil, butter, or margarine for every 1 lb (450 g) of meat. Heat the fat in a nonstick skillet over medium-high heat, then toss in the cut portions of meat and cook, stirring frequently, until the meat looks evenly browned. If desired, you can also brown aromatic vegetables beforehand to enrich the flavor profile of the soup. Common aromatic vegetables include onions and garlic. When you're running short on time, however, you do not need to brown the meat beforehand. The soup should cook perfectly fine even if you skip this step, but the flavor and color of the finished soup will vary slightly.

Write an article based on this "Look closely at the color of the leaves. Count the lobes. Look closely at the edges of the leaf. Examine how the leaves grow out from the twig. Measure the leaves. Look for three main veins in the leaf."
article: Sugar maple leaves will have a dark green color on the outside, and a lighter green on the underside. In the fall, sugar maple leaves will lose their green color and take on a beautiful orange, yellow, or red. Sugar maple leaves are segmented into 5 lobes. There should be three large, main lobes and one smaller lobe on either side. The lobes are characterized by sharp teeth, and are connected by shallow, U-shaped notches. Some underdeveloped or stunted sugar maple leaves will have only three or four lobes. If you see a leaf with fewer than five lobes but suspect the tree is a sugar maple, look around and find other leaves, which may be better specimens. The leaves of the Silver maple (Acer saccharinum) can be distinguished from those of the Sugar maple. Silver maple leaves have very deep margins between the five lobes, and the underside is silver or white in color. Sugar maple leaves have smooth, U-shaped margins between points. The leaves should also be round at the base. While many other maples also have smooth margins, the extremely common red maple (Acer rubrum) has sharp points and serrated or toothed margins between the lobes. This can be a useful distinguishing feature. The sugar maple leaf stalk (also called a "petiole"), which connects the individual leaves to the branch they grow on, should be the same length as (or slightly shorter than) the blades of the leaves. Look for leaves that grow perpendicular, or at a right angle, from the twig, in pairs. This is called an opposite orientation. Leaves will grow in "sets" of two, with one leaf always across from another on every twig and branch. Only one leaf should grow from each individual stem. Mature leaves on a sugar maple average between 3 inches (7.72 cm) and 5 inches (12.7 cm) long, and are equally as wide. If you won't have a ruler with you in the woods, but are planning to examine tree leaves, measure a segment of one of your fingers. This can serve as an approximate ruler in the field. For example, from the tip of your thumb to the first joint may measure one inch. There will be one vein running through each main lobe, but the two smaller lobes on either side of the leaf will not have a vein running through them. These veins are detectable on the underside of the leaf, but lie smooth on top. On the underside of the leaves, the veins may appear slightly "hairy."

Write an article based on this "Experiment with different relaxation techniques. Try autogenic relaxation. Practice progressive muscle relaxation. Attempt visualization. Choose the relaxation technique that works best for you. Practice your chosen relaxation technique daily."
article:
For desensitization to be successful, you must be able to relax yourself when you feel afraid. You will need to learn a relaxation technique that works reliably for you every time before beginning a desensitization regimen. Practice these when you are not feeling stressed or anxious so you can focus on the process and which one works best for you. Breathing is an important part of any relaxation technique, so it is helpful to learn basic breathing exercises, regardless of which technique you decide to use. Breathe in through your nose and into your belly you should feel your tummy rise as it fills with air. Then exhale through your mouth. It may help you to count to five with each inhale/exhale. This technique uses both your imagination and an awareness of your body to help you feel calm. Think of a word, phrase, or image that makes you feel peaceful. Repeatedly imagine this word, phrase, or image. Focus on slow, controlled breathing while you think of the word, phrase, or image. Using this method, you work on tensing and relaxing muscles and developing an awareness of your muscle tension. Start by flexing the muscles in your toes. Hold for five seconds. (Some people find it best to start at their toes and work toward their head, but others find that the reverse works better. Pick whichever works best for you.) Consciously relax your toe muscles for 30 seconds. Work your way upward until you reach your head. Visualization helps you create very vivid mental pictures that you can call up later. Remember to do your deep breathing as you visualize. Think of a peaceful place. Observe everything about the place. What does it look like? What colors do you see? Imagine how all of your senses feel in this place. What can you smell? Are there any noises? Practice it often so that you can do it without thinking hard about it. It's okay to choose more than one, but be sure that you can consistently use the techniques to make yourself feel calm and relaxed. Keep in mind that if you have a history of serious psychological issues, it may take you a long time to learn a relaxation technique. If practicing a relaxation technique causes you distress, stop and seek assistance from a mental health professional. You will want to be able to use it at a moment's notice when you start desensitization.