Article: When you get dust, hair, or another small foreign body stuck in your eye, your body's natural response is to blink. Blinking rapidly may help move the debris, and allow any tears that may form to clear it out. The more you blink and get yourself to tear up, the better chance you have of removing the particle. To blink, rapidly open and close your eye. Although you may feel silly, the tears may naturally wash out the debris. If you cannot focus enough to get yourself to fake cry, then you can also try yawning to produce tears. If you're attempting to remove something stuck beneath your eyelid, close the affected eye and gently pinch the skin of your upper eyelid. Pull the upper eyelid down slightly over the lower one. Roll your affected eye around in its socket. With luck, this motion will loosen and dislodge something in your eye. It is instinctual to rub your eye when something has gotten into it, but this can actually be quite dangerous. If you rub your eye, the trapped particle might be pushed beneath your eyelid, puncture your eye, or scratch your cornea, known as corneal abrasion. If this occurs, you could suffer permanent eye damage, up to and including blindness, along with a lot of pain. Therefore, do not apply pressure or rub your eyes when removing something from your eye.
Question: What is a summary of what this article is about?
Blink your eyes rapidly. Place your upper eyelid over your lower eyelid. Avoid rubbing your eyes.
Article: Use a sharp knife to cut the venison roast into slices that are roughly 2 inches (5 cm) thick. Cutting the roast into slices will make it easier to keep the meat submerged under the sauce as it cooks. You should also remove any visible fat and connective tissue as you cut the roast into slices. Spread the slices of onion evenly over the bottom of the slow cooker. Place the slices of deer roast on top of the onions. The pungent onion flavor helps mask the "gamey" taste of the venison. If possible, avoid overlapping the slices of venison roast. Keep the slices in as even and flat a layer as possible. In a separate medium mixing bowl, whisk together the apple cider vinegar and the brown sugar until the sugar is fully dissolved. This will form the base of your barbecue sauce. Add the beef broth, ketchup, Worcestershire sauce, tomato paste, butter, chili powder, salt, ground mustard, garlic powder, red pepper flakes, and black pepper to the vinegar-sugar sauce base. Whisk these ingredient in, blending everything evenly. Margarine, lard, or vegetable shortening can be used instead of butter, if desired, but you must include some sort of fat if you want the naturally lean deer meat to become tender and moist as it cooks. Pour the barbecue sauce over the venison slices, covering the meat completely and evenly. If desired, you can reserve 1/2 cup (125 ml) of the sauce to serve on the side when the shredded roast is finished cooking. Pour the liquid over the contents of the slow cooker, covering the roast in the process. You may need to add more cola if 1 cup (250 ml) fails to cover the roast. Make sure that the roast is just barely covered. If you don't want to use cola, you can use beer, chicken stock, beef broth, or water. Regardless of what you use, though, the meat should be covered in liquid as it cooks. Cover the slow cooker and set it on low. Cook until the meat is tender enough to pull apart with a fork. If you don't have that much time, you can opt to cook the roast on high for 6 hours, instead. Remove the meat from the slow cooker and place it in a large bowl or on a large platter. Use two forks to shred the roast into pieces. Place the shredded venison roast back in your slow cooker, cover, and let it cook for another hour on low or another 30 minutes on high. While the roast is technically safe and ready to eat without returning it to the slow cooker, allowing it to cook for additional time allows the flavor of the barbecue sauce to penetrate the meat more thoroughly. When done, switch the slow cooker to warm and serve the shredded venison directly from the appliance. Enjoy the shredded venison on sandwich buns, on top of mashed potatoes or noodles, or in any way you would usually serve shredded barbecue meat.
Question: What is a summary of what this article is about?
Cut the roast into slices. Layer the onions and roast in the slow cooker. Dissolve the sugar in the cider vinegar. Whisk in the remaining sauce ingredients. Cover the venison with the sauce. Pour the cola over the meat. Cook on low for 9 to 10 hours. Shred the roast. Return the meat to the slow cooker. Serve warm.
Article: Decide what size cake you'd like to make and get out the number of pans you'll need. You'll typically need 2 or 3 pans. Then cut parchment paper to fit the inside of the pans or spray the inside of each pan with baking spray. Greasing or lining the pan will ensure that the cakes don't crumble or tear when you remove them. For example, you could use 8 or 9 inch (20.3 or 22.9cm) round cake pans. Since you bake several cakes you can either stack them and frost them to make thick layers, or slice each cake in half horizontally to make even more thin layers. For a homemade cake, choose your favorite recipe and mix the cake batter. Ensure that the cake will make as many layers as you need or plan on doubling the recipe. To save time, combine 2 purchased cake mixes according to the packaged instructions. You can make a layer cake that has the same flavor of cake layers or use a different flavor for each layer. Once you've mixed your cake batter, set a prepared cake pan on a digital scale. Spoon some of the batter in and then set another pan on the scale. Keep filling each of your cake pans while you weigh them so the batter is divided evenly. Dividing the batter evenly will ensure that all of your cake layers are the same thickness. around the outsides of the cake pans. Secure cake strips to the outside of each filled cake pan. If you don't have cake strips, tear an old kitchen towel into long strips and wet them. Wrap the damp strips around the outside of each filled cake pan. The cake strips or towel will help the cake bake slowly from the edges towards the center. This will prevent the cakes from forming domes in the center. To bake flat cakes that are easily to layer and frost, turn the oven temperature down and bake the cakes for a little longer. Doing these things will prevent the cakes from cooking quickly in the center and puffing up. For example, if your recipe calls for baking the cakes for 30 minutes at 350F (177C), turn the oven down to 325F (163C) and bake them for 45 minutes. Plan on increasing the baking time by one half when you reduce the oven temperature by 25 degrees. If you think the cakes have finished baking, insert a cake tester or toothpick into the center and pull it out. If it comes out clean and dry, the cakes are done. Then you can remove the cakes to cool completely. If the cake tester comes out with batter on it, return the cakes to the oven for a few minutes and check them again. Once the cakes are completely cooked, remove them from the oven and turn them out onto a wire rack to cool. When the cakes are at room temperature, cover them with plastic wrap and put them in the refrigerator for at least 1 hour or up to 5 days. Chilling the cakes will make them easier to slice and frost. Never try cutting or trimming warm cakes because they'll tear more.
Question: What is a summary of what this article is about?
Line or grease your cake pans. Make the cake batter. Use a digital scale to divide the batter evenly among the pans. Wrap cake strips or towels Reduce the temperature to 325F (163C) and increase the baking time. Test the cakes and cool them completely. Chill the layers for up to 5 days.