INPUT ARTICLE: Article: Run the eggplant under a gentle stream of water. With your finger, gently remove any visible dirt. Pat the eggplant dry with paper towels afterwards until it is completely dry. You can comfortably keep the eggplant on the counter in your kitchen, as long as the temperature does not go below 50F (10C). Just place the eggplants in a bowl on your counter or table. Place the eggplants inside of a vegetable bag or a plastic bag with holes. Store the eggplant with other vegetables in a vegetable drawer, but keep it away from fruit like apples and tomatoes. These release gases that can cause the eggplant to over-ripen. If your vegetable drawers in your refrigerator have a humidity switch, turn it to "high" or "vegetables." Store your eggplants in the drawer with other humidity-loving vegetables like spinach and peppers. If the fridge's temperature dips below 41F (5C), your eggplant will begin to form brown pits on the surface. You must throw away the eggplant if this happens. Eggplant does not freeze well while raw. If you want to save your eggplant for later, either roast it or puree it before putting it into the freezer. It will last for up to 1 year using this method. To roast the eggplant, slice it into 1 inch (2.5cm) rounds. Turn the oven to 350F (177C), and cook it for 15-20 minutes. Wrap the rounds in freezer paper and store them in freezer bags before putting them in the freezer. To puree the eggplant, poke the whole eggplant several times with a fork. Roast it in the oven at 400F (204C) for 30-45 minutes. Once it is tender, remove the eggplant and slice it open. Scoop out the flesh and put it into freezer bags. Place the bags into the freezer. Once the eggplant is peeled, cut, or sliced, it will quickly expire. Only cut up your eggplant when you are ready to put it into a dish. If you cut it open and see many brown seeds inside, it means that the eggplant was overripe when it was picked. While you can eat it, the eggplant will taste very bitter. Soft, pitted, or wrinkled skin is a sign that the eggplant has gone bad. The skin may turn brown or form pits. When this happens, get rid of the eggplant. Eggplants usually do not last longer than 2 weeks after harvest. You can put eggplants into a compost pile. Just make sure to cut them open to speed up the process.

SUMMARY: Rinse off dirt with water. Store eggplants at room temperature for 1-2 weeks. Place eggplants in a refrigerator for up to 3 days. Cook the eggplant first if you want to freeze it. Slice or cut an eggplant only when you are ready to use it. Throw away eggplant when it starts to turn soft or brown.

In one sentence, describe what the following article is about: You'll want to leave the interviewer with two main impressions: that you are excited to work for them, and that you are totally qualified. The best way to do this is to simply say it. For instance, you can say "I'm really excited to work with you and I believe I'm the right fit for the position because I have the proper managerial experience." Or "I think my six years in sales has really prepared me for this next step working with your company." When the interview is over, you don't have to stop talking to the interviewer. Leave a good impression by making small talk. For instance, "So what's the rest of your day looking like?" Or "Do you have any plans for the weekend?" You want to be friendly throughout the interview, even after it's officially over. If you don't already have it, get a point of contact for your interviewer. This relationship is key, and you will want to follow up with the same person who interviewed you. Within 24 hours of your interview, send your interviewer a brief email thanking them for the opportunity and restating your interest in the position.
Summary: Restate your enthusiasm and suitability for the position. Continue your conversation after the interview. Follow up.

A stroke is caused by an interruption to the blood flow to part of the brain. It is a hallmark of strokes that they have a sudden onset, because of the sudden nature of a blood clot switching off the blood supply to part of the brain. The exact symptoms depend on which precise area of the brain is affected, but there are several symptoms held in common, no matter where the blood clot lodges. A stroke is almost always caused by a blood clot which lodges and causes obstruction in the blood vessel, but it is also possible that it's caused by a plug of fat that has dislodged and circulated to the brain. A stroke can even be caused by a plug of bacteria in the brain. For many years there was dispute amongst veterinarians about whether animals had strokes or not. But this argument has now been largely won by the "yes they do happen" camp, because sophisticated imaging techniques, such as MRI scans, have produced pictures of the blockages in the brain. Those dogs most at risk are often older, and have pre-existing health condition such as heart disease, high blood pressure, or Cushing's disease. Some veterinarians anecdotally report that dogs with underactive thyroid glands are at increased risk of stroke, but the data to prove this is lacking. Other problems that can predispose a dog to a stroke include heartworm, where larvae can break off and circulate to the brain to cause a blockage. Also at risks are dogs with a history of clotting problems, with kidney disease, a high fever, or cancer. The lowest risk group for stroke are young, fit dogs with no health problems that are regularly treated against heartworm. Be aware that a stroke in a dog has a different presentation to in people. Whereas a person may be affected down one side of their body and their speech may be affected, this is not the case with dogs. They present in the ways described above.
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One-sentence summary -- Understand the basics aspects of a stroke. Figure out if your dog is in an "at risk" category for stroke. Think about other risk factors. Know that dogs differ from people.

INPUT ARTICLE: Article: Drink non-caffeinated beverages such as water, herbal tea, juice, or decaf coffee. Try to drink 6 to 8 8-ounce (240 ml) glasses of water a day. Drinking plenty of fluids will keep the vocal folds in your voice box hydrated so they move easily. Avoid alcohol if you'll be speaking or singing soon because alcohol irritates the mucus lining of the throat. You'll damage your vocal folds over time if you consistently scream or use your voice loudly. The folds can become swollen and red which will make your voice raspy or hoarse. Whispering also damages the vocal cords because they're tightly squeezed. It's hard to give your voice a rest if you're constantly performing, but your voice will become strained and overworked if you don't. It's also important to rest your voice if you start to become sick. To rest your voice, try to talk or sing as little as possible for a few days. Plan on taking "vocal naps" according to your schedule. For example, avoid speaking or singing during your lunch break or on your commute home. Since coughing can harm your vocal folds and cold medication such as decongestants may dry them out, sip water instead. You can also try clearing your voice by gargling salt water for about 30 seconds. Sucking on a cough drop or lozenge is safe for your vocal cords and will stop a cough. If you've rested your raspy voice but it hasn't gotten better after 2 to 3 weeks, schedule an exam with your doctor. If you don't have any other illness and you don't smoke, there may be a problem with some part of your vocal box. The doctor might refer you to an ear, nose and throat doctor for a diagnosis.

SUMMARY:
Stay hydrated throughout the day. Avoid vocal extremes such as whispering and screaming. Give your voice a rest. Sip water or gargle salt water to clear your throat. Contact your doctor if you have a hoarse voice that doesn't improve.