Q: You can remove an ingrown hair by inserting a sterile needle into the pimple and using sterilized tweezers to catch the hair and pull it out; however, inserting a needle into your skin can lead to infection if the needle is not sterile, so it is best to check with your doctor first before trying this method. It is best to try to clear up the ingrown hair by keeping it clean before you try using a needle to remove it. If the ingrown hair is on your face, you risk scarring and disfigurement. If you aren't comfortable doing this yourself, you can ask your doctor to remove the ingrown hair for you. Dead skin cells can build up over an ingrown pimple and cause the skin to look thicker and darker. Retinoids can get rid of dead skin cells, which may make ingrown pimples go away faster. Retinoids are available by prescription only, so ask your doctor if you are interested in trying them. Ingrown pimples can become red and inflamed, which may make them more noticeable. Using a steroid cream will not get rid of ingrown pimples, but a steroid cream can reduce redness and swelling. As a result, your ingrown pimples may blend in with the rest of your skin a little better. Because ingrown pimples are prone to infection, antibiotic ointments may help to control infections. If you develop a severe infection from an ingrown pimple, then your doctor may prescribe an oral antibiotic. Make sure that you follow your doctor's instructions for using antibiotic creams and pills. Most ingrown hairs will go away on their own and your doctor may advise you to just leave it alone. If the ingrown pimple bothers you, then you can cover it with a loose band-aid until it heals. While you are waiting for the ingrown pimple to get better, do not tweeze, wax, or shave the area, as this can cause further irritation.
A: Ask your doctor about removing an ingrown hair with a sterile needle and tweezers. See your doctor about retinoids. Ask your doctor about using a steroid cream to reduce inflammation. Talk to your doctor about an antibiotic ointment. Try to be patient.

Article: When giving yourself a facial massage, work your fingertips in soft, circular motions around your cheek area. Make sure you move your skin up and outward; avoid pushing it down as this may encourage sagging. Focus on your cheekbones, cheek cavities, and the area near your nostrils, as well as the bottom of your cheeks near your jawline. Open your mouth wide and curl your upper and lower lips inward so that they cover your front teeth. Keep them taut over your teeth draw the corners of your mouth outward. Gently shift your jaw forward, too. Stay in this position for about 30 seconds. You'll feel tightness around your cheek muscles and mouth area. Release to a normal resting face when you're done. Repeat this exercise 5 times per day. When practicing face yoga, sit upright, open up your chest, and lower your shoulders to release the tension in your body. Similar exercises include puffing up your cheeks into a fish-face and pretending you're blowing balloons. If you follow this technique, no extra fat or skin will actually develop in your cheeks. However, the gentle facial exercise will stimulate circulation in your cheeks which might make your skin look more radiant and full. Use your thumb and index finger to gently squeeze the fleshy portion of your cheeks. Work gently but quickly, pinching each cheek about 10 times. While pinching your cheeks won't actually make them plumper, this practice will draw more blood into your cheeks to give your skin a natural blush. Brighter, rosier cheeks look more youthful and healthy compared to colorless ones. The rosiness might only last a few minutes, but it's a great trick to use before taking a photo or when making a first impression.
Question: What is a summary of what this article is about?
Massage your cheeks to lift and brighten your skin. Practice face yoga to improve the circulation in your cheeks. Pinch your cheeks to give them a naturally rosy color.

Q: Heat the butter in a wide pan, until there are just a couple small pieces of butter left. Remove from heat so it cools while you move on to the next step. If you're feeling extra fancy, clarify the butter by skimming off some or all of the milk solids. Their removal will make the sauce thicker, but less rich. Alternatively, just let these sink to the bottom of the pan, and decide what to do with them when it comes time to pour. . If you don't have a double boiler, just fill a pan about a full of water and heat until you see a couple thin streams of bubbles. Place a heat-safe metal or glass bowl snugly on top of the pan, without touching the water. This indirect heat reduces the risk of your sauce burning and separating. Add four egg yolks and 1 tbsp (15mL) lemon juice to the double boiler. Whisk constantly and vigorously until the mixture becomes frothy and lighter in color, and the whisk leaves trails in the mixture. An experienced chef can achieve this in a minute or two, but 510 minutes is common for a first try. Scrape down the sides of the bowl occasionally as well. Any egg left sitting in place might scramble. If the egg mixture gets too hot, it will curdle or "split" into solids and liquid. If it starts to feel too hot or steams heavily, pick up the bowl with an oven mitt or towel. Whisk vigorously for 30 seconds to cool the eggs down, then return to heat. The first few times you make hollandaise, it can be difficult to identify the right temperature. To play it safe, do this for a few seconds, once a minute. If the mixture starts to curdle, immediately scrape it into another bowl and whisk rapidly with 1 tbsp (15mL) ice water. Pour the butter in a small, steady stream, whisking constantly and vigorously. The sauce should thicken easily at first, then become more difficult to combine. Pour more slowly as this happens, since too much butter can cause the sauce to split. This step can take anywhere from 25 minutes. Once you're more experienced, you can add the butter ladle by ladle, or even in two large batches. This risks splitting the sauce, but if you succeed you'll have a faster, airier hollandaise. Stir in salt and cayenne pepper to taste. You may also whisk in a little more lemon juice if you want a tangier flavor. If the sauce is thicker than you prefer, whisk in a little hot water. Until you finish the other ingredients, cover the bowl and place in a warm spot. Cool temperatures may split the sauce. If the sauce gets too thick, whisk in a few drops of warm water before serving.
A:
Melt the butter. Set up a double boiler Whisk egg yolks and lemon juice together. Watch for signs of separating. Add the butter gradually. Adjust the spices and liquids. Keep in a warm place.