Q: When you're just building the relationship, you don't want to scare the person away by trying to make too much contact. Texting and calling several times a day may be overkill and could make the person resist wanting to be friends with you. Initially, making contact every few days or when you want to do something together is ideal. Over time, you can reach out more, but only after you've been friends for a while. A good rule of thumb is to follow the other person's lead. Return texts or calls when they text or call you. If you don't hear from them after a few days you can reach out, but only do it once. Bombarding them with texts and calls will just scare them away. If you've made the mistake of coming on too strong, you may be able to save your friendship by taking a step back. By giving the person space, you may make them more apt to being your friend. If your calls and texts are unanswered, your invitations for spending time together are often declined, or you just have a feeling that something is going wrong, your friend may be backing away from you. You can ask them what happened, or you can try giving them space and see if that makes the friendship better. Just like every relationship, this friendship needs time to blossom. Don't expect too much too soon. If you've found someone you feel you've made a connection with, you may want to jump at the chance of spending as much time together as possible. However, this may make your new friend shy away from you. Take things slow and give your friendship a time to develop into something strong and long-lasting.
A: Don't contact them too much. Recognize the signs you need to back off. Give the friendship time to grow.

Article: Look for a steak with the USDA Prime or USDA Choice labels, which indicate a high level of marbling. Marbling means you can see fat running throughout the meat, which will give you a juicier steak. You can use any cut of steak for this, but New York strips, rib-eyes, Porterhouses, and T-bones are popular choices for grilling. Choose a steak that's about 812oz (230340g) for a single serving. The exact amount of salt you'll use will vary depending on the size of your steak, but it's fine to be generous with the salt. Much of it will be absorbed into the steak while it's resting. Leave the salted steak at room temperature for 20-30 minutes before you cook it. In addition to seasoning your steak, the salt creates a dry surface on the steak that helps create a beautiful crust when you sear it. Do not leave your steak at room temperature for longer than 30 minutes, or you'll risk the growth of dangerous food-borne bacteria. The best way to ensure you get a thorough cook on your steak is to sear it in a skillet, then place the skillet in a hot oven so the steak can finish cooking. This way, the outside won't burn as you bring it up to temperature. At high temperatures, the juices inside of a piece of meat tend to shrink toward the center. When you let a steak rest after cooking, all the juices are redistributed, resulting in a more tender steak.
Question: What is a summary of what this article is about?
Choose a high-quality steak with even marbling. Coat the steak with a layer of salt about 30 minutes before you cook it. Preheat your oven to 400F (204C). Let the steak rest for about 5 minutes, then slice and serve it.

Problem: Article: Healthcare can get very costly without insurance. Make sure your doctor accepts your insurance plan. You can call the office and ask or you can check online. Oftentimes, you can even find doctors through working with your insurance company. This is a great way to assure your coverage is accepted. If you have any questions about coverage and co-pays, clear these up with your insurance company before going in. You don't want to get a big bill you were not anticipating a month after your first visit. You'll need your medical records forwarded to your new doctor. This can be done in a variety of ways. You can request a copy of your medical records over the phone, and some offices even have a Patient Portal that allows you to access your records online. You can have the records sent directly to you and then bring them to your new doctor. Make sure to request items like lab results, x-rays, and any CAT or MRI scans. If you're being referred to a specialist, consultation notes can help your new doctor understand your condition. While these legally belong to your doctor, you're entitled to a copy. You can request these when requesting your records. You can request your records face-to-face at the front desk of your doctor's office. You may be required to pay for the cost of print outs, but the Health Insurance Portability and Accountability Act means you can only be charge cost-based fees. In general, if there is a fee it's around $20. If you have a lengthy medical record, you may have to pay more. Preparing your own patient history can help smooth the transition. You should also make sure there's no gaps in coverage. You don't want to be left without a doctor during an emergency or run out of a prescription and have no one to refill it. Make sure that you get a supply of refills for any prescriptions you have with your old doctor before searching for a new one. This way, you won't be left without your meds if the search is lengthy and your prescription expires. Make a running list of your medical history, including medications, allergies, and diseases that run in your family, and give a copy to your new doctor. New patient forms are often brief and it's difficult to include all the necessary information. The more your doctor knows about you, the better.
Summary: Make sure the new doctor will take your insurance. Have your medical records forwarded. Get organized.

INPUT ARTICLE: Article: Scrub the potatoes clean, then cut them into -inch (1.27 centimeters) thick wedges. Leave the skins on the potatoes. Put the paprika, ground cumin, salt, and black pepper into the bowl first, and mix them briskly together with a fork. Stir in the oil next until everything is evenly combined. An easy way to do this is to cover the bowl with a large plate, lid, or plastic wrap, and then shake it a few times to toss the ingredients together. Do not crowd the potatoes. If your baking sheet is too small, it is better to set the extra potatoes aside and bake them in a separate batch. This will allow them to turn nice and crispy. After about 20 minutes, use a spatula to flip them over. This will ensure that both sides get evenly baked and turn crispy. The fries are ready when they turn golden brown and crispy. They go great with steaks as well as other dishes, including homemade burgers and grilled cheese sandwiches.

SUMMARY: Preheat your oven to 400F (205C). Clean the potatoes and cut them into wedges. Mix the oil and spices together in a large bowl. Add the potatoes to the bowl and toss them until they are evenly coated. Spread the potato wedges onto a large, ungreased baking sheet. Bake the potatoes, uncovered, for 40 minutes. Serve the fries immediately.

Q: Place it on the stove and turn the stove to medium heat. Keep an eye on the butter as it melts so it doesn't burn or brown. Use a flat whisk to whisk the ingredients together until they are well blended. Cook for 5 minutes, stirring occasionally. Add 2 teaspoons vanilla extract and the vanilla seeds, if using them. Whisk to combine. If you feel it still needs more salt, sprinkle in more sea salt until you reach a flavor that makes your mouth water with delight. If you're making the sauce for an adult crowd, add a shot of bourbon to the sauce to give it a little kick. The sauce will thicken a little as it cools, but it will remain soft enough that you can spoon it straight out of the fridge. Butterscotch sauce is great over roasted pears, vanilla ice cream, and pound cake. Store the sauce in an airtight container in the fridge for up to 2 weeks.
A:
Take out a medium, heavy-bottomed saucepan. Melt cup butter in the saucepan. Add 1 cup brown sugar, 1 cup heavy cream, and tsp salt. Bring the sauce to a gentle boil. Remove the sauce from the heat. Taste the sauce. Serve the sauce warm or cool.