. As with anything else, the more you think about what you're doing, the more self-conscious you'll become and the more awkward you'll feel. Your nervousness can then be misinterpreted as dishonesty, and you'll lose ground on the good progress you've made. Typically, making eye contact is more difficult as the person you're talking to is more authoritative or intimidating. Unfortunately, these are also typically the times you'll need to show confidence in order to gain the full attention of your audience, making it more important than ever to relax. If you're going into an important conference or interview, do some breathing exercises beforehand to get your heart rate to slow and let the oxygen relax you. A few big, full, deep breaths can do a lot to calm you down. It's actually physically somewhat difficult to keep your eyes locked on both of another person's eyes. It's more common to actually focus on one, or on a spot on the face, rather than trying to look at both eyes at once. If it helps, try moving back and forth between the two eyes, rather than staying focused on one. Keep focused on one for 10 seconds or so, then switch to the other. Looking at the bridge of the nose, an eyebrow, or just below the eyes will give the illusion of eye contact, without the intimidation of making actual eye contact. The other person won't be able to tell the difference, and you'll be able to focus on more important listening skills to be a good conversationalist. You need to break your gaze every now and then, and it helps to be making another gesture when you do, rather than just looking away because you feel uncomfortable. It's good to break eye contact when you're laughing, or to nod and smile. This looks natural and comfortable, as well as providing you a needed break if necessary. It's one thing to look while you're listening, but it's much more difficult to keep eye contact while you're also trying to think of things to say. Don't be afraid if you have to break your gaze occasionally, but try to keep your face and eyes forward and up as you're talking. Looking up when you're talking is sometimes thought to suggest that you're lying, while looking down is sometimes thought to signify confusion on your part. For this reason, it's usually best to look straight ahead, even if you're feeling uncomfortable and can't keep your eyes making contact. Look at the other person's ear, or chin, or anywhere but up or down.
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One-sentence summary -- Try and relax as much as possible Focus on one eye. Find a nearby spot to fix your gaze. Break your gaze to nod, or make other gestures while listening. Try to keep your eyes focused while you talk as well as listen.

Q: If your pot cannot hold that much, fill it up as much as you can. Keep in mind that your soup will be more concentrated and that you may have to scale back on some of the seasonings. Even though you will be serving the soup clear, it still needs to have some flavor to it. Because you will be straining everything out of the soup later on, it is best to leave the vegetables whole or in large chunks. If you have not yet done so, get out your vegetables, and prepare them in the following ways: Peel 4 large (or 6 small) beets, then cut them in half. Cut the stem off of 1 medium-sized carrot, then peel the carrot. If the carrot is too long for the pot, cut it in half. Cut the stem off of 1 medium-sized parsnip, then peel it. Peel 1 large onion, then cut it in half. Rinse 1 leek, then trim off the leaves. Cut it in half lengthwise. Peel a celery root, then cut it into fourths. Save one of the pieces for your soup, and save the rest for another recipe. Peel 8 garlic cloves. Do not crush or mince them. Place the prepared beets, meaty bones, carrots, parsnip, onion, leek, celery root, mushrooms, garlic, bay leaf and marjoram into the pot. There should be enough water in the pot to cover all of the ingredients. If there is not enough room in the pot for more water, take out some of the ingredients. Start with 8 garlic cloves. You can always add more, if needed. For a spicier soup, add some peppercorns. Don't add the salt, pepper, lemon juice, or sour cream/yogurt just yet. You are ready for the next step when the meat falls off the bones and the vegetables turn soft. Place a colander or strainer over a new pot, then pour the borscht through it. Press the ingredients against the mesh with the back of a spoon or rubber spatula to strain out any excess liquid. At this point, you can discard the meat and vegetables or save them for another recipe. Don't worry if some of the dried marjoram gets into the strained soup. If it is too watery and flavorless, let it boil over medium heat for 30 minutes, or until the flavor intensifies. If it is too flavorful, add more water. The ideal taste should be sour and somewhat garlicky, with beet-y sweet undertones. At this point, you can add in more seasonings, such as salt, pepper, lemon juice, or dried marjoram. You can also add a few more garlic gloves, then simmer the soup for another 1 to 2 minutes. At this point, do not let the soup boil, or it will discolor. Peel the garlic cloves first, then press them with the flat side of a knife before adding them in. Be sure to scoop them out before serving. If you'd like a richer borscht, stir in a spoonful of sour cream or yogurt.
A: Fill a large pot with up to 12 cups (2.8 liters) of water. Prepare the vegetables. Add the vegetables, meaty bones, herbs, and spices into the pot, then bring the water to a boil over medium heat. Scoop out any foam, then simmer the soup over low heat for about 2 hours. Strain the borscht into another pot. Give the borscht a taste. Stir in the lemon juice, season it with salt and pepper, then taste it. Serve the borscht in small bowls.

Article: Homogenized milk has already had its fat molecules broken down before it is sent to the store. If your milk is straight from the cow, you know it hasn't been homogenized yet. Check the label on your store-bought milk and make sure it says "non-homogenized" on it. You can buy non-homogenized milk at many natural grocery stores or farmers markets. Choose a container that you can make airtight. Mason jars, tupperware containers, or even cups with plastic wrap on top will work. Pour as much milk as you want to skim into your container. You can purchase mason jars in bulk for a low price at most grocery stores. Use a clear container to make it easier to see the separation line between the milk and the fat. Keep your milk in its container inside of your fridge. The fat will naturally rise to the top as your milk sits undisturbed. Be sure not to shake the milk or move it around as it is sitting. Cold milk takes longer to separate, but leaving milk out at room temperature could cause it to spoil. Once your milk has separated, you will be able to see a layer of cream, or fat, floating at the top of your container. The cream will be a slightly lighter color, and might have small bubbles in it. Once you identify the cream line, you'll know how much cream to skim off the top. Carefully scrape the layer of cream off the top of the milk with a spoon. You can save the cream to use in a recipe or rinse it down the drain. Be careful not to mix the cream back into the milk. You can keep your skim milk in the container that you were using, or transfer it to a separate one. Be sure to store your skim milk at a cold temperature in the fridge. Try putting skim milk into recipes as a healthier alternative to whole milk.
Question: What is a summary of what this article is about?
Make sure your milk is not homogenized. Pour the milk into a clear, airtight container, like a jar with a lid. Let the milk sit in the fridge for 24 hours. Look for the "cream line" in your milk. Open the container and scoop the cream off with a spoon. Store your skim milk in the fridge and use it within 7 days.