In one sentence, describe what the following article is about: Many tarantulas are relatively safe pets. However, some are very dangerous and should not be handled at all. Some species are more aggressive than others, so learn more about the variety that you have so that you can know what kind of behavior to expect. It's important to learn about the difference between Old world tarantulas (these are found in Europe, Africa, Asia) and New world tarantulas (found in North America, Mexico and South America). Most New worlds are more docile and easier as first time pets. However, the Old worlds can be move aggressive, fast moving and venomous. This rule doesn't apply to all of either class but is the general rule. There are also arboreal (tree dwelling) and non-arboreal (ground/burrowing), it's important to know what you are wanting to enjoy in your pet before you buy one. You dont want to get a pet in which you can't enjoy or that you can't properly take care of. A great place to start is "The Tarantula Keeper's Guild." by Barrons. This book is inexpensive but invulnerable with the knowledge you will gain. All tarantulas have fangs and can bite. Many species have fangs up to 0.75 inches long. The puppy-sized Goliath tarantula may have fangs up to an inch long. When picking up a tarantula, avoid getting near its jaws (located at the front of its head). Clean the wound if you are bitten. Normally, an oral painkiller such as acetaminophen will be enough to ease discomfort. Elevating the wound site can also help relieve pain. If you see signs of infection (redness, swelling, pus, etc.) at the bite site, you should contact a physician for an examination. You may be more likely to encounter pain or other problems if you are bitten in a sensitive area, such as your face. If you have a known allergy to tarantula bites, you should be extremely cautious when picking up a tarantula. Seek medical attention immediately if you have an allergy and are bitten, or if you experience signs of an allergic reaction, such as extreme swelling or difficulty breathing. Some species of tarantula have special "urticating" hairs with chemical irritants on their abdomens. They will shed these when touched, and can even shed clouds of thousands of them at a time. These can be painful to the touch, cause redness and swelling of the skin, and irritate the eyes and nose. In some cases, they will need to be surgically removed. If you see a tarantula rearing up, get away. Always wash your hands after handling a tarantula. Wearing a face mask and gloves can help protect you from urticating hairs. If urticating hairs do get on your skin, peel them of with tape and take an antihistamine, like Benadryl. If you get urticating hairs in your eyes, are bitten by a tarantula in a sensitive area (such as your eye), or have a bite wound that may be infected, call a doctor. Medical attention may be necessary to treat these complications. Even if they are relatively safe to humans, tarantulas can be lethal to other pets, such as dogs. Always keep your tarantula in a safe, secure enclosure. Keeping your tarantula and other pets separated from each other will help keep everyone safe.
Summary: Determine your pet's species. Keep away from a tarantula's jaws. Avoid touching the tarantula's abdomen. See a doctor if necessary. Keep them away from other pets.

Get some nail polish remover, a cotton ball, and aluminum foil. If you don't have aluminum foil, a rubber band or hair elastic will do the trick just as nicely. What you really want is something that will hold the cotton ball in place against your fingernail. Let the polish sit for at least 5 minutes so that the remover can slowly loosen the glitter's grip on your nail. This will help you to remove the polish later more effortlessly. If you're in a rush, sit in the sunlight while you let your nails soak. The heat will slightly speed up the process, allowing you to remove the foil and cotton balls in 3-5 minutes.
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One-sentence summary -- Gather your supplies. Let the polish remover soak into the glitter.

Problem: Article: Every cookie dough recipe is a little different, so you should carefully review the specific recipe before proceeding. That said, most cookie dough recipes share the same basic ingredients in various proportions. Use the following guidelines to prepare cookie dough if you have a list of ingredients but lost the instructions that go with it. Most cookie dough recipes use some type of fat, sugar, eggs, and flour. Salt and baking powder are not used as consistently but do appear in many cookie dough recipes as leavening agents. Butter is the most common fat used, but shortening is also used frequently. Butter creates crisper, thinner cookies, while shortening creates soft, cake-like cookies. Vanilla extract also appears in most cookie dough recipes. Note that ready-to-eat or safe-to-eat cookies doughs don't contain eggs. For best results, cut the cold butter into pieces and allow it to sit out at room temperature up to 30 minutes. The butter should be soft enough for you to leave an indentation with your thumb. Do not let the butter melt, though. Softened butter and margarine are easier to combine with other ingredients. If running short on time, you can microwave the cold butter for 10-second intervals until softened. If using margarine instead of butter, make sure that the margarine contains 80 percent vegetable oil or more. If your recipe calls for both butter and shortening, you should cream them together with an electric mixer until smooth. Even if your recipe only contains one or the other, you should still consider beating the fat with an electric mixture until smooth. Doing so removes any lumps and allows the fat to mix into the dough more effectively. Use an electric mixer to beat in the sugar, salt, and baking powder or baking soda. These ingredients should be completely combined with the fat. Cream these ingredients until the consistency and color both become lighter. This process creates air bubbles in the dough, thereby creating lighter cookies. Do not overbeat the dough, though, especially at this stage. Use an electric mixer to beat the eggs in one at a time on medium speed. Add the vanilla extract simultaneously or immediately after. Beat until you remove all streaks of egg or extract. Consider leaving the eggs out at room temperature for 30 minutes before use. This makes it easier for the eggs to incorporate air in the batter, which creates lighter cookies. Use an electric mixer to beat in as much flour as possible, adding it slowly to the dough. When the mixer begins to strain, switch to a wooden spoon and stir the remaining flour into the dough that way. Stand mixers can usually take the strain, so you may not need to do any stirring if using one. Hand-held mixers are less durable, though, and should be swapped out toward the end to prevent the mixer from burning out completely. Any chocolate chips, nuts, or similar ingredients should be stirred in after the flour. Saving instructions and baking instructions vary, so it is best to find instructions that are specific to your recipe. Generally, you can wrap your dough tightly in plastic wrap and save it in the refrigerator for a week. Many cookie recipes bake around 350 degrees Fahrenheit (180 degrees Celsius) for 8 to 15 minutes.
Summary:
Review the ingredients. Soften the butter. Beat the butter and shortening together. Add the sugar, baking powder, and salt. Add the eggs and vanilla extract. Gradually add the flour. Save or bake as directed.