Problem: Article: If you make pizza at home, mix some goat cheese in with your mozzarella. Goat cheese pairs well with tomato sauce and will add some extra flavor to your pizza. If you want a quick snack, spread some goat cheese over a piece of bread. To sweeten up your snack, drizzle honey over your goat cheese. A great snack for parties can be pieces of bread spread with goat cheese and honey. Meats like pork and chicken can be topped with goat cheese after you cook your meat. This can add some extra flavor and texture to your dish. If you want to spruce up something like regular pork chops, top them with goat cheese. Goat cheese needs some humidity to stay fresh. Wrap goat cheese in wax paper and then place it in a drawer in your fridge. This will help it stay fresh longer. Goat cheese generally lasts around two weeks in the fridge. If you're not sure if your goat cheese is still fresh, scrape a little off the top. If you notice bright yellow mold, you should throw out the goat cheese.
Summary: Add goat cheese to pizza. Use goat cheese as a spread for bread. Use goat cheese as a topping for meat. Store goat cheese properly. Discard goat cheese when it gets bad.

Problem: Article: As long as your bra provides you with the correct amount of support and leaves you feeling comfortable, virtually any bra can work under an ordinary, slightly loose t-shirt. Many women find a standard, no-fuss bra the most comfortable but you can opt for whatever style you like best. Seamless bras prevent lines from showing through your top, making them an excellent choice for tight t-shirts and fitted blouses. Stick with a full-coverage bra to create the smoothest fit, since demi-cup bras hit the middle of your breast and may create a dividing line that can show through your top. Plunging bras have a very deep center bridge, well below your breasts. If you wear a standard bra with a deep neckline, the cups or bridge may be exposed. The straps on a halter bra come in closer around your neck, rather than sitting further out along your shoulder. As a result, the straps remain hidden beneath the fabric of your top. Wear racerback bras for racerback tops. Like the halter bra, the racerback bra has straps that mimic the shape of the top that shares its name. Strapless bras smooth out your form and provide basic support. They might run a little tighter than a standard bra, however, since the band must provide full support in the absence of straps. A bra with super thin straps may coordinate well enough with a spaghetti strap top. The straps may not disappear completely beneath your top but as long as your bra straps do not exceed the thickness of your top's straps, you may be able to get away with showing your bra straps in casual settings. Choose a color that matches your top or stick with a neutral color. Convertible bras have adjustable straps, allowing you to change the way the straps fit based on the cut of your shirt. Basic convertible bras can usually be changed into halter bras and strapless bras; more extravagant convertibles have even more options. Silicone adhesive bras have no back and no straps. They stick onto your skin and smooth out your silhouette. These bras offer minimal support, however, so you should only use them as a last resort. There are no rules about matching the bra to your underwearnobody sees the "match" and it's totally up to you whether this matters or not. If it does matter, aim to buy the bra and underwear at the same time to ensure a good match.
Summary: Stick with a standard bra for casual crew neck t-shirts. Opt for a seamless bra for shirts made of clingy fabric. Look for a plunging bra for deep v-neck tops. Try on a halter bra for a halter top. Use a strapless bra beneath a strapless or spaghetti string top. Try a spaghetti strap bra with spaghetti strap tops. Buy a convertible bra for versatility. Consider silicone adhesive bras for deep necklines, backless tops and strapless tops. Wear any bra with your underwear.

Problem: Article: Pour 4 tablespoons (55 g) of vegetable oil into a large pot and turn the heat on to medium-high. Get out 4 bone-in, skin-on chicken thighs and 2 bone-in, skin-on chicken breasts. Place the chicken in the hot oil so the skin-sides are down. Cook the chicken for 3 to 4 minutes. Use tongs to carefully turn them over and brown the other side for 3 to 4 minutes. Transfer the chicken to a platter. The chicken won't be completely cooked at this point; it will finish cooking as the gumbo simmers. Browning the chicken just adds flavor. Dice enough yellow onions, green bell peppers, and celery to equal 2 cups of each (300 g of onions, 350 g of green bell pepper, and 450 g of celery). Put the diced vegetables into the pot that the chicken browned in and turn the heat on to medium-high. Stir and cook the vegetables for about 5 minutes. The vegetables will soften and the onion should become clear. Mince 2 tablespoons of garlic and chop cup (15 g) of flat-leaf parsley. Add these to the vegetables along with 2 cups (276 g) of chopped smoked andouille or pork sausage. Saute the mixture until the sausage is golden brown. Place the browned pieces of chicken back into the pot with the vegetable mixture. Pour in 1 cup (240 ml) of the chicken stock and stir it well. Scrape up the bottom so any browned bits are mixed in. Pour in the remaining 11 cups (2.6 liters) of chicken stock. The chicken pieces should be completely covered with the stock at this point. If you don't have enough stock, you could use some water. Stir 1 tablespoon of cayenne pepper and 1 1/2 cups (354 ml) of gumbo roux into the pot. Bring the gumbo to a boil. Turn the heat down to medium-low so the gumbo simmers. Put the lid on the pot and cook the gumbo for 1 hour. Carefully lift out the pieces of chicken and set them aside. Use a spoon to skim away any excess oil floating on top of the gumbo. Season the gumbo with salt and pepper and put the lid back on. Simmer the gumbo for 30 more minutes. If you want your gumbo thinner, you may need to stir in more stock or water. Take the lid off the pot and skim off any excess oil from the gumbo. Put the chicken pieces back in the pot and put the lid back on. Simmer the gumbo for 20 more minutes. If you prefer, you can remove the chicken meat from the bones and put the shredded chicken in the gumbo. Taste the gumbo and adjust the seasonings according to your taste. For example, you may want to add Cajun seasoning and hot sauce. Scoop some cooked, white rice into a serving bowl and spoon the gumbo over it. Garnish the gumbo with diced green onions and file powder. You can store leftover gumbo in an airtight container in the refrigerator for several days. The flavor might actually improve over time as the flavors blend.
Summary:
Brown the chicken. Saute onions, bell peppers, and celery. Add and saute garlic, parsley, and sausage. Put the chicken and the stock in the pot. Add the roux and cayenne pepper. Remove the chicken and cook the gumbo for 30 more minutes. Return the chicken and cook the gumbo for 20 more minutes. Season and serve the basic gumbo. Finished.