In one sentence, describe what the following article is about: Compared to a larger hole, a split seam is fairly easy to deal with. This means: where two pieces of fabric were joined by stitching, the thread is broken or missing and the seam is now open, creating a "hole." In most cases, you can simply sew the seam back together. This can be inside a pocket, causing all your change to drop through. It may also appear in a sleeve seam, causing your elbow to stick out.
Summary: Identify a split seam.

You can download Scopy using Apple's proprietary app store. Open up the iTunes App Store by tapping on its icon on your home screen. Enter "Phoster" in the search bar. When the results come up, click on the first app. Phoster costs $1.99, so make sure you have enough iTunes credit in your account, or you can pay via Credit Card. Tap on "Buy" and a window will pop up requesting for your Apple ID and password. Enter the necessary information and tap on "Buy" again to confirm your purchase. The app will download and install on your device. To launch the app, just tap on its icon found on the home screen of your iOS device. The Phoster icon has the words "Phoster" on it with snow-capped mountains as a background.
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One-sentence summary -- Launch the iTunes App Store. Search for Phoster. Buy the app. Launch Phoster.

Q: Your body uses protein to heal, and this includes damage to the skin, connective tissues, and muscles which help your breasts resist gravity. The average adult should eat two to three portions of a protein-rich food per day. This can be meat, milk, fish, eggs, soy, beans, legumes, or nuts. Lean meats and low fat dairy products are good because they won't simultaneously increase your fat intake. Complex carbohydrates take longer to digest and provide you with energy for a longer period of time than simple sugars do. Excellent sources of complex carbohydrates are beans, peas, lentils, peanuts, potatoes, corn, green peas, parsnips, and whole-grain breads. Simple sugars should be avoided and are found in candies, pastries, cake, soda, cookies, and table sugar. Carbohydrates should make up approximately half of the calories you consume each day. This will provide your body with the vitamins and minerals it needs to keep your breast tissues young and healthy looking. Adults should consume four servings of fruit and five servings of vegetables each day. Tasty options for getting your servings of fruits include berries, cucumber, apples, grapes, cherries, papaya, bananas, and more. Vegetables include broccoli, beets, carrots, celery, lettuce, spinach, cauliflower and potatoes. If you think you are not getting what you need, vitamin and mineral supplements are widely available over-the-counter at drug and grocery stores. If you believe you have deficiencies, first talk to your doctor, and then if they recommend it, try adding particular supplements or multivitamins which contain lots of different vitamins and minerals. Most women will gain and lose weight from their breasts as well as other body areas. Such rapid changes can cause your skin to stretch as you gain weight faster than your body can handle. Similarly, when you lose weight too quickly, you can wind up with excess saggy skin. If you plan to gain or lose weight, see a nutritionist so you can plan to do it slowly and steadily to prevent your skin from stretching. Avoid becoming overweight. As you do, your breasts will become larger increasing their weight and making them more likely to sag over time. Avoid yo-yo dieting. Major weight fluctuations going from very heavy to much lighter and then back to your original weight is another way your skin can stretch out. Try to lose weight by losing 1 to 2 lbs. per week (cutting about 500 calories from your daily calorie intake), and make lifestyle changes to keep the weight off. Fad diets may cause you to lose weight rapidly, but it rarely stays off. Not breastfeeding won't prevent the sagging that comes with pregnancy. Your breasts sag as they get larger and heavier during pregnancy. This stretches the ligaments, leaving lasting sagging. This sagging will happen regardless of whether you breastfeed and breastfeeding will not make it worse.
A: Keep your skin resilient by eating enough protein. Give yourself the energy to exercise regularly by eating complex carbohydrates. Keep your youth by eating lots of fresh fruit and vegetables. Avoid putting on and losing weight too quickly. Don't be afraid to breastfeed your baby.

Problem: Article: After cleaning up your roast by trimming it of fat, silverskin, and connective tissue, make several slits into the meat, about an inch wide and two inches deep. Make 10 or 12 cuts all over the surface of the meat. Stuffing the roast with aromatic vegetables and a fat source, like bacon, will help to inject flavor and moisture into the meat. For aromatics, use whole cloves of garlic, sprigs of rosemary, thyme, or sage. For adding fat, chopped bacon makes the best addition, but you could also use cold pats of butter. Dry rubs are excellent for venison roasts. You can use a commercial dry rub or mix up your own in a variety of flavors. Use what tastes you like and experiment with different dry rubsit's awfully hard to screw up. Simply take a handful of your dry rub spice mixture and rub it into the outside of the meat. For a basic dry rub, mix up equal portions of oregano, basil, parsley, paprika, onion powder, salt and pepper. For a whole-seed dry rub, toast up a quarter-cup each of fennel seeds, coriander seeds, and cumin seeds in a dry skillet. When they become fragrant, remove them from the pan and crack them with the flat side of a kitchen knife. Mix in dried chili powder, paprika, and brown sugar. Alternatively, you can also brine roasts in a salt brine overnight, which many venison-enthusiasts swear by. Salt-brines can help soften the flavor of the meat and tenderize it. Either way, let the meat refrigerate overnight, or for several hours before baking. Lining the bottom of your baking pan with vegetables will help to keep the meat off the bottom, resulting in a more even distribution of heat, as well as adding flavor and fragrance to the dish. The most-common vegetables for the job are onions, carrots, potatoes, and celery. After rinsing your vegetables, chop them into big piecesdoesn't need to be pretty. You won't need to season the vegetables, since the meat juices will season the vegetables as they cook. Because venison has such a tendency to dry out, it's also good to add a little water or water and chicken stock to the bottom of the pan. This will help to keep the interior of the oven moist, creating a kind of hot climate that will keep the meat from drying out. Set the meat on the bed of vegetables and cover tightly with tin foil. Place into the oven and bake for around three hours, basting periodically with the juices from the bottom of the pan. If you're using a meat thermometer, you can remove the venison when it's reached an internal temperature between 130 F and 150 F, depending on how "done" you like your meat. Any higher and it'll start to toughen. Remove the roast from the pan, but let the meat rest covered for about 10 or 15 minutes before cutting into slices to serve. You can strain the pan drippings to make a nice gravy to serve with the venison.
Summary:
Lard the roast with aromatics and bacon. Coat the roast with dried herbs and refrigerate for several hours. Bake the roast in baking pan on a bed of vegetables. Cover and roast at 325 F for about 3 hours.