Problem: Write an article based on this summary: Gently buff the powder in. Brush off the excess with a soft, fluffy, eyeshadow brush.

Answer: Your nail polish will still be wet and squishy underneath, so don't use a lot of pressure, or you may create dents. Every once in a while, stroke the powder downward, from the base to the tip of your nail. This will smooth the powder out and help it to lay flat against your nail. If you are not using UV gel nail polish, this may take a while. If the finish is not sparkly enough, apply one more coat of mirror powder using the same technique as before. Take a fluffy eyeshadow brush, and gently sweep it across your nails, from the cuticle to the tip. This will knock off any excess powder; it will also help further smooth the powder out.

Problem: Write an article based on this summary: Freeze the ice cream bowl the night before. Set up an ice bath. Stir together the heavy cream and the milk. Add the sugar and whisk it until it dissolves. Stir in the vanilla extract. Chill the mixture in the ice bath. Cover and refrigerate the mixture for 3 to 24 hours.

Answer: Most ice cream machines have a bowl that you need to freeze beforehand. If you forgot or didn't get to freeze the bowl, make the ice cream base first. Put the base into the fridge and the ice cream maker bowl into the freezer. Churn the ice cream the next day. Philadelphia-style ice cream is egg-free. It has a light and delicate texture and flavor. It is also quicker to make, compared to French-style ice cream. Even though you won't be cooking the ice cream base, you still want it to be as cold as possible. Fill your sink with enough cold water and ice so that it comes up to of the way up the side of your mixing bowl. The ice bath should be more ice than water. Pour both into a large bowl or saucepan, and stir them together. Make sure that you have enough room for the sugar as well. This will take about 3 to 4 minutes. Taste the mixture and make sure that it doesn't feel grainy. If you are using a glass bowl, look at the bottom and make sure that there are no grains of sugar. At this point, you can also add in other flavoring extracts or oils. Set the bowl down into the sink. Make sure that the ice comes up to of the way up the sides of the bowl. Leave the bowl in the ice bath for 30 to 45 minutes. Take the bowl out of the ice bath. Place a sheet of plastic wrap right onto the surface of the mixture. Put it in the fridge, and leave it there for 3 to 24 hours.

Problem: Write an article based on this summary: Reap the fruits of your labor. Cure the squash for storage. Keep your squash in a cool place.

Answer: Winter squash are generally ripe when you can no longer pierce the skin with your fingernail. The surest thing is to leave them on the vine until the vines start to die back, but you should definitely get them in before frost. That being said, immature fruits don't store well, so be sure to keep them growing for as long as possible. You'll likely get three to five squash per plant. Clip them off the vines with clippers and leave as much stem as you can, at least around an inch. Don't lift them by the stem; if it comes off the squash will rot. Take care not to damage the skins as that would create an entry point for rot. This means leaving the better storing varieties in a warm place for 3-5 days so that the skins will harden up further, protecting them from fungus and bacteria. Butternut, Hubbard and related types (C. maxima and C. moschata) benefit from curing. Acorn and Delicata-type squash are not good storers, and trying to cure them can actually make them last less time, so you'll want to keep them cool from harvest, and use them within 2-3 months. A "warm" place should be 70 to 80F (21 to 26C). Before this stage, you may wish to clean them off with a damp, clean cloth to get rid of any dirt that could fester on the plant. The curing process seals the skins and dries the stem, leaving them ready for use. It shouldn't be too dry or too wet. A cool room of a house, an unheated sun porch if it doesn't freeze, a cool cellar if it's not too damp or musty, are all possibilities even under your bed could work. Keep your eyes open for signs of rot, or you might find a fermenting puddle where your squash were. Checking every week or two should be sufficient.

Problem: Write an article based on this summary: Look up your state's gun laws online before purchasing a gun. Contact your state's firearms department by phone or email for information. Inquire about registration regulations at your local police department.

Answer:
Depending on the state you live in, gun registration may or not be necessary. Visit your state's website to get information about its particular gun regulations. If registration is required, read up on the specific requirements for the application process in the section of the website dealing with licensing and regulatory affairs. . Hawaii and the District of Columbia, for instance, require registration for all guns. New York requires the registration of all handguns. California, Connecticut, Hawaii, Maryland, New Jersey, and New York require the registration of pre-ban assault weapons and 50 caliber rifles. States like Florida, Georgia, and Idaho prohibit registries of firearms. Hawaii requires all firearms to be registered within 5 days of their acquisition. If your state's website does not provide the information you need about gun registry, contact your state office directly. Look up the department's contact information to get an email address or phone number to communicate with a representative. This information may be listed under a link titled, "Contact Us," "Questions," or something similar. Some state laws require gun owners to register their guns in person at a local police station. Whether or not this applies to your state of residence, law enforcement will be able to provide you with information about gun regulations in your area. Phone or visit your local police department to find out if and how you have to register your gun.