Problem: Write an article based on this summary: Splash your face with water. Spread honey on your face. Massage yogurt or milk on your skin. Make an oatmeal paste. Try coconut oil. Apply raw apple cider vinegar. Use olive oil.

Answer: Since water is the base of most cleansers, splashing it on your face can help clean your skin without other products. However, be aware that using water only may not clean all of the excess dirt, debris, or oil off of your face. Use lukewarm or warm water to splash your face. Hot water may not only strip your skin of important oils, but may also burn it. Rub a washcloth soaked in warm water over your face. This can cleanse your skin while gently exfoliating dead skin and removing dirt and debris. Don't scrub too hard because you might damage your skin. Honey is a natural anti-bacterial and humectant, which means it will lock in moisture to your skin. Spread a thin layer of honey on to your face to clean and moisturize it. Use raw, unpasteurized honey for best results. Leave the honey on your face for a few minutes and then rinse it off with lukewarm water. Combine the honey with a teaspoon of baking soda to gently exfoliate your skin. You can also mix two teaspoons of honey with one teaspoon of fresh lemon juice to cleanse your skin. Milk contains properties that can exfoliate and hydrate your skin. Gently massaging some yogurt or milk into your skin may not only clean off dirt and debris, but contribute to a glowing and healthy complexion. Use raw, whole milk or plain yogurt on your skin. Massage the yogurt or milk onto your face with your fingertips, which can also help clear away debris. Leave the milk or mixture on your face for a few minutes and rinse it off thoroughly with warm water. Oatmeal can gently exfoliate, cleanse, and soothe the skin. Make a skin-specific paste of oatmeal and gently apply it to your face. Grind cup of whole oats. Make sure you grind the flakes finely so that they don't scratch your skin, which you can achieve using a coffee grinder. Mix the ground oats with 2 tablespoons whole-milk plain yogurt and one teaspoon honey for a mask that cleanses your skin. Leave on your skin for 15-20 minutes and rinse well with warm water. Apply a thin layer of coconut oil to your face and rinse it off with some water or a washcloth. This may clean off surface debris or oils and help moisturize your skin. Be aware that coconut oil may make your skin feel greasy, but it should absorb at some point of the day. Apple cider vinegar can exfoliate and balance skin as well as calm and heal breakouts quickly. Apply a dilute mixture to your face with a cotton ball or pad to clean your skin. Dilute one part apple cider vinegar with two parts water. Apple cider vinegar can be harsh on skin, so this may be especially important for sensitive skin. Do a patch test of the mixture before applying it all over to ensure it doesn't irritate your skin. Rinse your face off with cool to warm water after the application, which can help take the vinegar smell away. Moisturize your face after applying the vinegar as it may dry out your skin. Apply a thin layer of olive oil to your face. This may not only clean and moisturize your skin, but also calm any irritation, as olive oil is an anti-inflammatory. You can use any type of pure olive oil, though you may want to avoid products infused with scents or other flavors. Leave the olive oil on your face as it acts as a moisturizer in addition to a cleanser. Consider wiping away excess with a cloth if you put on too much. Mix cup olive oil, with cup vinegar, and a cup water for an overnight mask.

Problem: Write an article based on this summary: Pick or purchase ripe plums. Wash the plums. Slice the plums into wedges. Lay the plum slices on a baking sheet. Freeze the plum slices until they're firm. Put the plum slices in a freezer storage bag and freeze. Reconstitute the plums.

Answer: Look for plums that are in good shape, free of blemishes, wrinkles and spots. Plums should be frozen when they are at the peak of their ripeness, deliciously sweet and flavorful. Don't freeze plums that are a little green or overripe, because they won't have good flavor or texture when you thaw them out. Do a taste test before freezing a batch of plums. Bite into one of the plums. If purply-red juice drips down your chin, and the plum is sweet and flavorful, the rest are probably good to freeze. If it's too tart, or too grainy, you might not want to freeze this batch of plums. If the plums are a little hard, you can leave them at room temperature for a few days to ripen. Freeze them when they are just ripe. Run them under cool water and use your fingers to gently rub their skin. Rinse away any dirt or debris. Use a sharp paring knife to slice them into wedges about an inch thick. Discard the pits and stems. Continue slicing the plums until you've processed the whole bunch. Spread them out in a single layer, with no overlapping, so that they don't stick together when they freeze. Cover the baking sheet with a layer of plastic wrap. Put the whole tray of plums in the freezer and leave it inside until the plums are firm and dry, and no longer sticky. It should take about an hour to get them to this stage. Fill the bag to within an inch of the top, and squeeze out as much excess air as possible (or use a vacuum sealer, which sucks out the air for you). You can use a straw to suck out the extra air and close the bag tightly. Air trapped in the bag will cause the plums to get freezer burn more quickly. Dry-frozen slices of plum will keep in the freezer for up to 6 months. To keep plums for longer than 6 months, you need to pack them in syrup to prevent freezer burn. Frozen plum slices are perfect to add to smoothies or use in cobblers and other desserts. They also add a cute decorative touch when added to cocktails or fruity drinks in place of ice cubes.

Problem: Write an article based on this summary: Preheat the oven. Shape the dough. Make the straws. Cook the straws.

Answer:
Preheat the oven at 375 degrees. Line two baking sheets with parchment paper and set aside. Let your pastry dough thaw in the refrigerator overnight. Lightly flour your work surface. Roll out each sheet of dough until it is a 10 inch (25.4cm) by 12 inch rectangle. Beat the egg with 1 tablespoon (14.8ml) of water. Brush the mixture along the surface of the dough. Sprinkle half the Parmesan cheese, Gruyere cheese, thyme, salt, and pepper on each piece of pastry. Use a rolling pin to gently press the ingredients into the dough. Cut each sheet on the short side into 11 or 12 small strips with a pizza cutter or sharp knife. Twist each strip and lay them on the baking sheets. You should have 22-24 straws when done. Cook the straws for 10 to 15 minutes. They should be lightly brown and puffy. Turn each straw over and cook for another 2 minutes. Take them out and let them cool. Serve at room temperature. Make sure you do not overcook these. The cheese will burn.