Summarize the following:
Looking at fish has proven to help calm down the mind, having positive impacts on your mental wellbeing. Take some time to enjoy watching your fish swim around in its tank to help you destress. Use your finger as the target, or use a small stick with a brightly colored end that will catch the fish's attention. Give the fish a piece of food each time it comes to where the target is, moving the target around slowly once the fish gets good at following. This is a great way to teach your fish to swim through a hoop as well. Fish such as bettas and goldfish can often do this trick. Wet your finger or a pointer stick and attach a piece of fish food to it, holding it just over the surface of the water. If your fish is hungry, it'll try to reach the piece of food by jumping out of the water. Once your fish is able to grab the piece of food, keep raising your finger or stick higher above the water to make it more challenging. You may need to wiggle your finger or the stick above the water's surface so your fish notices. Place a small floating ball, roughly the size of the fish's head, in the fish tank. When the fish nudges it, give the fish a piece of food. Continue rewarding the fish with food whenever it touches the ball. Eventually, your fish will start nudging the ball harder to get a treat. Pay close attention to your fish when you're training it so you're ready to give it a piece of food as soon as it touches the ball. This scares the fish and can bother their hearing abilities due to the sound. Use slow movements when trying to get your fish to notice you. Tapping on the glass will also likely make your fish hide.

summary: Spend time watching your fish to help you relax. Train your fish to follow a target if it's just getting to know you. Teach your fish to jump out of the water for a cool trick. Encourage your fish to push a ball for a cute talent. Avoid tapping on the glass to get your fish's attention.

Summarize the following:
Adjust your fingers so they are towards the inside portion of the contact lens, and are not covering or touching the edges. There needs to be enough room for the contact lens edges to move. Be sure not to smash the lens. The point is not to test the integrity of the lens, or the limits to which it will bend. You just want to see what shape it makes when you bend it. If the edges point straight upward, like the eponymous taco, it is correctly aligned. If they squeeze or round outward, like the head of a vase, then the lens is inside out and should be reversed.. If you squeeze very tightly, a correctly oriented contact lens will bow enough the edges will curve towards one another.

summary: Place the lens between your forefinger and thumb. Gently squeeze the lens. Study the lens.

Summarize the following:
Wash the shanks and use a sharp knife to remove some of the larger deposits of fat, but don't trim the shanks of all visible fat. The fat will render and contribute to the flavor of the final dish. Pour the oil into a large dutch oven or another oven-safe dish and place it over medium high heat. Allow it to heat completely, until it begins to smoke just slightly. Season the shanks with salt and pepper on all sides. Place them in the hot oil and brown them on all three sides. Brown each side for about 4 minutes, enough to get a good sear on each side. Don't cook the lamb shanks all the way through. Browning them will bring out the deep flavor of the shanks, but longer cooking will bring about the soft, fall-apart texture you want. Make sure the oil is nice and hot before you put the shanks in the pot. Arrange the vegetables and garlic cloves around the lamb shanks, and drop in the peppercorns. Pour the wine over the entire contents of the pot. Let the red wine come to a boil, and boil it for three minutes. Add the water and reduce the heat to bring everything to a quick simmer. Boiling the wine for three minutes will lower the alcohol content a bit, leaving the deep flavor of the wine behind. With the addition of the water, the shanks and vegetables should be fully submerged in liquid. If they aren't, add a little more water. If you don't have a tight-fitting lid for the dutch oven, cover it tightly with aluminum foil. Place it in the oven and braise it for 1 hour and 30 minutes. Every half hour, remove it from the oven and turn the shanks so they cook evenly. After 1 hour and 30 minutes, the shanks should be quite tender. If they aren't, return them to the oven and continue braising, checking every 15 minutes until they've reached the correct texture. Transfer the cooked lamb shanks to a serving platter. Pour the braising liquid through a fine-mesh sieve to strain out the vegetables and keep the liquid. Pour the liquid into a saucepan and cook it over medium heat, stirring often, until it has reduced and become a thick sauce. Season it with salt and pepper to taste. To make the sauce thicker, add a teaspoon of cornstarch. Pour the braising liquid over the lamb shanks and serve the dish with roasted vegetables or mashed potatoes. Each shank is enough for one serving.
summary: Preheat the oven to 325F (163C). Wash and trim the shanks. Heat the oil. Brown the lamb shanks. Add the vegetables, peppercorns and wine. Cover the dish and transfer it to the oven for braising. Strain and reduce the braising liquid. Serve the lamb shanks.