INPUT ARTICLE: Article: If your stress balls do not diminish in a day or two, it might be time to seek professional help. Make an appointment with a massage therapist. Many spas, gyms, and yoga studios have massage therapists on staff, so ask the staff at those locations for some information, or get a referral from your doctor. Look for a massage therapist who is certified, licensed, or registered. Before booking your appointment, ask about her training, methods, and costs. The massage therapist will apply pressure to the stressed muscles in order to work out any knots. Make sure to let her know if the pressure is appropriate for your body. Seeing a physical therapist can help to eliminate stress balls and prevent them from recurring. Physical therapy is a great option when any part of your body is under high levels of stress. Physical therapy involves working with your body to create an optimal outcome. Your physical therapist may use a mixture of both active and passive therapy. Active Therapy: This is all about taking action and restoring balance. This may include: stretching, strengthening your muscles through exercise, using pain relief exercises, and doing aerobic conditioning (low-impact of course). Passive Therapy: This therapy does not require you to move your muscles at all. With passive therapy, the therapist may make use of heating pads, ice packs, electrical stimulation, and ultrasounds. Ask your doctor to recommend a reputable, effective physical therapist. Acupuncture is a type of alternative medicine that uses small needles to puncture the skin at specific pressure points around the body, relieving pressure and pain. This method has long been used in Eastern medicines and is becoming more popular in Western culture. Many people rely on acupuncture to relieve different types of pain. Needles can be scary for some, but your acupuncturist can talk you through the process. The needles are very thin, with a rounded tip. When they're inserted, they do not puncture any blood vessels or nerves, so there should be no bleeding or pain. The needle will create a tiny pinch, followed by pressure, and then you will feel relief. Speak to your doctor to find the name of a licensed acupuncturist in your local area.

SUMMARY: Visit a massage therapist. Try physical therapy. Consider acupuncture.

In one sentence, describe what the following article is about: Combine the chopped onions, olive oil, garlic, cumin, oregano, chiles, cider vinegar, and salt in a blender or food processor. Blend the ingredients together at medium to high speed until a thick puree forms. Do not drain the adobo sauce from the chipotle chiles before adding them. You should pour the sauce into the blender along with the chiles. Spread the sauce into the bottom of your slow cooker. Place the beef on top of it, and pour the beef broth over the meat. Place the bay leaf on top. Coat the beef in the sauce by turning it a few times, dipping all sides in the sauce at least once in the process. Use a 5-qt to 7-qt (5-L to 7-L) slow cooker for best results. Cut the beef into several chunks, if necessary, to fit it into the slow cooker. If you want it done sooner, set the slow cooker to high and cook the beef for 6 hours. Resist the temptation to open the lid and peek at your meal as it cooks. Doing so releases the trapped steam, and that steam is partially responsible for cooking the meat. As a result, the overall cooking time can increase 15 to 30 minutes every time you open the slow cooker. Remove the beef from the slow cooker and place it on a cutting board or rimmed baking sheet. Use two forks to shred the beef into pieces, working from the outside in. While shredding the beef, you should also discard any fat. A rimmed baking sheet or cutting board works best since some of the juices inside the beef can run as you work with it. Without a rimmed surface, these juices can create a big mess. Transfer the shredded beef to a large bowl. Ladle a little of the cooking liquid into the bowl, mixing after each addition. Add enough sauce to keep the beef thoroughly moist, but do not add so much that the beef drown in it or becomes soupy. If you have some cooking liquid left behind after you coat the beef, you can fill a spare ice cube tray with it and freeze the liquid for later use. These cubes of barbacoa sauce can be used to flavor stocks, soups, gravies, and other dishes later on. If you are not ready to serve the barbacoa yet, return it to the slow cooker and switch the appliance to its "warm" setting. You can keep it warm using this method for another 2 to 4 hours. After that point, you should consider transferring any uneaten beef to airtight containers and storing it in the refrigerator. Reheat it in the microwave after refrigerator storage. The beef barbacoa is ready to eat. Serve it to your family or guests while still warm, and offer it with an accompaniment of tortillas, onion, cilantro, and salsa.
Summary: Puree the sauce ingredients. Layer the sauce, beef, and broth in the slow cooker. Cover and cook on low for 8 to 10 hours. Shred the beef. Mix the shredded beef with the barbacoa sauce. Keep it warm in the slow cooker. Serve.

INPUT ARTICLE: Article: Put the prepared mayonnaise and hot sauce in a glass bowl and whisk together, vigorously, until evenly combined. One very popular spicy mayo is made with sriracha. Keep in mind, many people may find this chili sauce to be extremely spicy. Taste test after you mix your mayo up to determine if you should add more chili, or perhaps water it down by adding more mayo. Keep whisking until the ingredients are completely combined. There should be no streaks of hot sauce running through the mayo. Instead, the color should be completely uniform. Drizzle the lemon juice into the spicy mayo and whisk well to combine. Lemon juice is not necessary, but if you sample the spicy mayo and decide that it is too hot for your preference, adding a little lemon juice can help cut down on some of the heat. Since the lemon juice will be harder to see than the hot sauce, you will need to make a rough estimate about whether or not the juice has been completely mixed in. Do this by mixing it in for approximately as long as you mixed in the hot sauce. Cover your new condiment with plastic wrap or a lid and leave it in your refrigerators until you are ready to use it. The finished mayo will be a little thinner than standard mayo. If using the spicy mayo for sushi, you can pipe it through a pastry bag or a plastic bag with a small hole in the bottom. Squeeze a thin drizzle or trail of spicy mayo over the dish to spread the heat.

SUMMARY:
Whisk together the hot sauce and mayo. Add lemon juice, if desired. Refrigerate until ready to serve.