Problem: Write an article based on this summary: Put 2 tablespoons (30 grams) of petroleum jelly into a small, microwave-safe bowl. Stir the mixture with a spoon until it is smooth. Wait for the mixture to harden before you use it.

Answer: You will need to melt the lip gloss before you pour it into its final container. The mixture should be smooth, and without any lumps. If it is not smooth after you stir it, microwave it for another 30 seconds and stir again. If you are in a rush, put it into the fridge for a few hours. As the lip gloss cools, it will become more solid. You can apply it using your finger or a q-tip.

Problem: Write an article based on this summary: Add sausage or bacon. Make hamburger-style gravy. Vary the seasonings. Sprinkle in a little cheese. Enjoy!

Answer: Pork sausage and bacon are both fairly common to country-style gravy, but they are not necessarily a standard ingredient. Crumble roughly 1/8 lb (60 g) of sausage into the pan for every 2 cups (500 mL) country gravy you plan to prepare. Crumble 4 to 6 slices of bacon into the gravy for every 2 cups (500 mL) of country gravy. Cook the sausage or bacon first and set aside. Use the fat from the meat to help form the roux for your gravy. Cook about 1/4 lb (115 g) ground beef for every 2 cups (500 mL) of gravy you plan to prepare. Cook the hamburger first. Make sure that the beef is fully browned and fully cooked before removing it from the pan. Add about 2 Tbsp (30 mL) of the rendered fat back into the pan to serve as the fat base for your roux. Add the flour, seasonings, and milk according to standard recipe instructions. Stir the cooked, crumbled ground beef back into the country gravy just before serving. Different seasonings can give your country gravy a slightly different taste. For a kick of heat, try adding 1/2 tsp (2.5 mL) ground cayenne pepper, 1 tsp (5 mL) chili powder, or 1/4 tsp (1.25 mL) ground white pepper per 2 cups (500 mL) of gravy. For a warmer taste, add 1/4 tsp ground nutmeg, ground cloves, or ground allspice to 2 cups (500 mL) of country gravy. For a more savory taste, add 1 Tbsp (15 mL) fresh herbs like cilantro, oregano, or parsley. Stirring in grated or shredded cheese can turn country gravy into something that can satisfy any cheese-lover at your table. Add about 1/2 cup (125 mL) grated or shredded cheese per 1 cup (250 mL) sauce. Stir the cheese in at the end, just before serving. Stir until the cheese melts completely. Try cheddar, mozzarella, or your favorite type of cheese.

Problem: Write an article based on this summary: Make the compote. Sift the dry ingredients. Combine the ingredients. Add the butter. Cook the pancakes.

Answer: Pour a small bag of frozen raspberries into a pot. Cook on medium heat until they start to melt. Add in 1/2 cup of sugar and stir. Reduce to low heat. Let the mixture simmer as you start the pancakes, checking it every few minutes. Once you notice the compote is syrupy, you can taste test it. If they are too tart, you can add another tablespoon of sugar until it is sweet enough for you. Remove from heat and sit aside when it is done. Sift the flour and baking powder together in a large bowl. Make sure there are no lumps. Crack the eggs in a medium bowl. Pour in the sugar and whisk them together until combined. Then pour in the milk and whisk them all together until combined. Make a well in the middle of the flour mixture. Pour in some of the wet ingredients. Whisk them together. Continue to add the wet ingredients a little at a time, continuing to whisk as you do. Melt the butter in a pan. Pour the melted butter into the batter. Stir gently with a spoon until it is combined with the batter. Heat a cast iron skillet or griddle pan on medium heat. Coat the pan in nonstick cooking spray or butter. Pour 1/4 cup of the batter into the pan. Cook for 2-3 minutes. You should see bubbles forming on the top of the batter. Flip the pancake and cook for 1 more minute. The pancake should be lightly golden brown on both sides. Then remove it from the pan. Continue with the rest of the batter. Serve with a generous helping of raspberry compote pour on top of the pancakes. This batter is made to serve four people. While you are cooking the rest of the pancakes, keep the cooked pancakes on a plate in a 200 degree oven to keep them warm.

Problem: Write an article based on this summary: Set aside plenty of time. Address any large problems. Soak your locks for 10 minutes. Wash the locks with shampoo. Work conditioner into each lock. Gently pick apart one lock from the bottom. Comb out the loosened portion periodically. Repeat with the remaining locks. Condition your hair. Care for your hair well.

Answer:
You can "unlock" your dreadlocks without cutting them, but the process will take a long time. Short locks that have only been around for a year or less might come undone within four to eight hours. Longer locks that you've had for multiple years may take 15 to 48 hours. Before removing individual locks and small knots, look for any locks that have joined together and any large matted sections at the root. Gently pull these areas apart using your hands. Work as close to the scalp as possible while doing this. If you cannot remove these tangles without severely breaking your hair, it's best to wait until you work on the smaller locks before removing these large knots. Fill a sink or basin with warm water and lean back, submerging your locks completely. Let your locks soak for a full 10 minutes. Work small amounts of detangling or degreasing shampoo into each section of each lock. Wash each lock with hot water, as well. The water should be as hot as you can make it without burning yourself. The hot water and shampoo should help melt any wax and grease that has built up. Thoroughly rinse the shampoo out of your locks before continuing. Apply small amounts of conditioner to each section of each lock. Rub the conditioner into each lock using your fingers. Do not rinse the conditioner out of your locks at this point. If necessary, you can wrap your hair in a towel to keep it out of your face until you are ready to continue. Use a metal comb to pierce the bottom of the lock and work apart the knots there. Gradually work your way up the entire length of the lock in the same manner. A tail comb is easiest to use. You can use the tip of the tail to pierce the bottom of your lock. If you're using a regular comb, you will need to work the teeth of the comb into the bottom of the lock. After inserting the comb into the lock, gently pull it apart using the comb and your fingers. Don't be afraid to apply a significant amount of pressure. If the locks are too tough to unravel, work more conditioner and warm water into the hair before trying again. After you pull apart 1 inch (2.5 cm) or so, comb through the top of the loosened section down to the very bottom. Repeat this step for every 1 inch (2.5 cm) you unravel. Removing the tangles and shed hair throughout the unraveling process will lead to fewer problems than waiting until the very end. After you unravel one lock, repeat the same process with the remaining locks. Work on each lock one by one until all of them have come undone. If you have difficulty working the locks apart with a comb, you might find it easier to do so with a metal knitting needle or long sewing needle. When using a needle, slip the point into a loop near the edge of the dread and carefully pull the loop out. Repeat as needed along the length of the lock. Apply more conditioner to your hair after unlocking it all. Let the conditioner sit on your hair for five minutes before rinsing it out. This round of conditioner should help repair some of the damage caused by the picking process. Your hair will probably look unhealthy immediately after the removal of your locks, but if you wash and condition it regularly, its condition should improve quickly. Use a leave-in conditioner each time you wash your hair for the first week or so. When drying your hair, use a low temperature setting. Straighten your hair with a flat iron to manage any waves or frizz.