Problem: Article: You want to make sure that the surgeon you choose is not only qualified to perform the procedure you need, but experienced in it. The more practiced they are in performing the procedure, the better. When you meet with them, be sure to ask questions like: How did you train for this procedure? How many years have you been performing this operation? How many times have you performed it? Good plastic surgeons will want to know a patient's medical history and make sure a procedure is safe for them before they agree to operate. If they do not ask questions like the following, it is a sign that you should look for a different surgeon: Why do you need the surgery? How long has the issue been going on? Can you describe your medical history? This is an important one. When you go to a plastic surgeon, you are entrusting them with the care of your body. This can make you feel anxious. You also have every right to only choose a surgeon you feel comfortable around. Ask yourself: Does the surgeon seem safe? Does the surgeon seem to be caring? Are you ok spending time with them? Do they communicate clearly and respectfully? Do they give you time to ask questions? Do they listen carefully to your concerns?
Summary: Ask each surgeon about their expertise and experience. Expect the surgeon to ask you questions. Ask yourself how the surgeon makes you feel.

INPUT ARTICLE: Article: Choose colors that stand out next to each other and do not clash. Red and pink, for example, might not be a great idea. Red and orange, though, can make a pleasant sunset-like effect. Complementary colors, or colors opposite from each other on the color wheel, look especially bright when next to each other.

SUMMARY: Choose two different colors of clay.

In one sentence, describe what the following article is about: This is most easily done in a clean sink. Flush the brine it had been in away. If you corned your own, it should be rinsed by now, too. Put it in a skillet or the cooking pot with enough oil for good contact between the meat side and the bottom, and shift it around until the surface turns moderately brown (but not scorched) across large areas. You can try to brown the fat side, too. Do not put the scorched bits on the pan in your stew: if you browned the meat in the cooking pot, set it aside to clean it out. Corned beef's own distinctive cured "hot-dog in steak form" flavor will come out very well whether or not the surface is browned for that familiar additional flavor. If you'll cooking vegetables with it, a stew pot of at least 8 quarts' (liters') volume is best; bigger is better. Big, inexpensive, thin pot bottoms don't spread heat well and tend to scorch a little spot. If you have to use one, use just a little heat to gradually bring it to a simmer, and keep it covered to stay hot with as weak a hot spot as possible. Use enough liquid that water can carry heat all around the meat, rather than the meat laying on the bottom under its own weight and scorching, and stir if you can. Or heat the pot evenly in an oven - at 300 degrees F (about 150 degrees C) until bubbling, then just around boiling to keep it cooking. Cover it with water. It should be submerged by 1 inch (2.5cm). Place the lid on the pot. Turn the burner onto medium heat. Once it starts to simmer (make little bubbles here and there), let it do so for 30 minutes. Do not allow it to boil, or it will get tough. It should remain at a simmer. Turn it down if it is boiling. Remove the brisket from the pot. Pour out the water. Put the purchased and rinsed or homemade and pre-simmered beef in the pot and add sufficient water to have about an inch above and below it. Add the seasoning packet that typically comes with pre-corned beef, or herbs and spices of your own choosing (the typical flavor is like pastrami; search online for suggestions). Bring it back to a low simmer. Keep it at a simmer for a total of 3 to 4 hours. A longer, slower cooking process can keep the beef even moister, firmer, and less friable as it tenderizes. Try several hours at 170 degrees F (not much cooler, to ensure bacteria are killed), as calibrated with a thermometer. Vegetables complement the meat - or rather, it should complement them for a healthy and environment-friendly diet as well as a tasty one. And a traditional one, as meat used to be very expensive! Vegetables need not cook nearly as long as the beef. Add them toward the end of the cooking time to soften and absorb flavor without turning to mush. You can cut them while the beef simmers. Vegetables contain a lot of water - add them and push down on the contents of the stew pot after it's returned to a boil for a while to see if more water is really needed before adding it, as it can dilute the flavors. Suggested vegetables: Cabbage. Cut one or two typical heads of cabbage into eight wedges each to complement a typical brisket with leaves that come apart into manageable bites. Add about 30 minutes before cooking is complete. Carrots. Cut into little disks. Add about 1 hour before cooking is complete. Onions. Dice. Optionally, saute until translucent and lightly browned in spots but not mushy to develop flavor. Add about 30 minutes before cooking is complete - they don't need to soften much, but they contribute flavor to the broth as they soak. Potatoes. Cut into largish bite-size chunks and add about 30 minutes before cooking is complete. Optionally, saute them to brown the surface slightly (not enough to cook them through, which will toughen the surface) to enhance the stew's flavor.
Summary: If you bought corned beef, open the package, find the seasoning packet that generally accompanies it, and rinse the meat and its seasoning packet (don't open the packet yet). Optionally, brown the beef for best flavor. Place the corned brisket in a pot sufficiently large for it to sit flat. If you corned your own beef, boil out the excess salt. Stew the beef. Add vegetables.

In one sentence, describe what the following article is about: A fraction is written correctly when there is no radical in the denominator. If the denominator contains a square root or other radical, you must multiply both the top and bottom by a number that can get rid of that radical. Note that the numerator can contain a radical. Don't worry about the numerator. Failed to parse (syntax error): {\displaystyle
rac{7\sqrt{3}}{2\sqrt{7}} We can see that there is a 7{\displaystyle {\sqrt {7}}} in the denominator. A fraction with a monomial term in the denominator is the easiest to rationalize. Both the top and bottom of the fraction must be multiplied by the same term, because what you are really doing is multiplying by 1. 732777{\displaystyle {
rac {7{\sqrt {3}}}{2{\sqrt {7}}}}\cdot {
rac {\sqrt {7}}{\sqrt {7}}}}
Summary:
Examine the fraction. Multiply the numerator and denominator by the radical in the denominator.