Problem: Article: Use a sharp knife to cut the venison roast into 1-inch (2.5-cm) cubes. During this time, you should also trim any visible fat or connective tissue you see. Place the flour in a shallow bowl. Toss the venison cubes in the flour, rolling and turning them as needed until all sides are coated. You could also do this by placing the flour and venison in a large resealable plastic bag. Seal the bag and shake it vigorously to coat all the pieces. Pour the oil into a large skillet and heat it on medium-high for a minute or so.  The oil should become visibly thinner. Do not allow it to become hot enough to smoke, though. For a richer flavor, replace the oil with butter. Place the coated cubes of venison roast in the skillet of hot oil. Cook, turning frequently, until lightly browned on most sides.  Browning the cubes of meat before adding them to your slow cooker deepens the flavor. The oil or butter also adds fat to the otherwise lean meat, which will help the meat stay tender and moist during the cooking process. Dump the contents of the skillet into your slow cooker, dispersing the venison evenly over the bottom of the appliance. Do not drain the excess oil. Pour it into the slow cooker along with the meat. Layer the cubed potatoes, diced carrots, chopped celery, and chopped onion on top of the meat. You can alter or omit the vegetables you use, but you should always include onion since the pungent onion flavor helps mask the "gamey" taste of venison. Pour enough broth over the contents of the slow cooker to completely cover the venison.  You do not need to keep all of the vegetables submerged, but the meat itself needs to be submerged if you want it to remain moist. If you do not have beef broth, chicken broth, vegetable broth, venison stock, or water can be used, instead. Cover the slow cooker and cook it on high for 6 hours, or until the vegetables and cubes of meat are tender enough to fall apart. If you want to prolong the cooking time, switch the slow cooker on low and cook the stew for 8 to 10 hours. Switch the slow cooker to warm and serve the venison roast stew directly from the appliance.
Summary: Cut the venison into cubes. Coat the venison in flour. Heat the oil in a skillet. Brown the venison cubes. Place the deer meat in a slow cooker. Add the vegetables. Pour in the broth. Cook on high for 6 hours. Serve warm.

Problem: Article: Nothing will make your soap disintegrate faster than keeping it constantly wet. Water breaks down the consistency of the soap and makes it necessary to replace your soap much more frequently. Avoid storing your soap in a place that is constantly in contact with water, like in the direct stream of the shower. Allowing the air to dry out its moisture will make a bar of soap harder (and therefore less likely to crumble), so that it lasts longer. The more time your soap spends completely dry, the longer it will last. Because of this, the more people who use a bar of soap, the faster it will need to be replaced. More users means less time between showers and more time that the soap will spend wet. A wire rack or a self-draining soap dish is best. Soap dishes without drainage keep the moisture longer and will make it harder for your soap to dry out in between uses. Although some of the more fancy plastic and stainless steel soap dish designs are funky and cute, unless they have drainage, they are liable to make your soap soggy. Once your soap bar breaks down into smaller pieces that are difficult to use, put those smaller pieces inside a soap-saving pouch. This small bag will work to contain the pieces for reuse, but it also acts as a type of exfoliating washcloth that you can use to bath yourself with the soap remnants inside.
Summary: Keep the soap away from water. Let the soap air dry. Always keep your soap in an appropriate soap dish that allows for drainage. Store smaller pieces in a soap-saving pouch.

Problem: Article: Cleaning a sunfish, or any fish, can get messy. Put newspaper down in the area where you will be cleaning the fish. The natural slime of the fish sticks to the newspaper, which helps it stay in place as you clean. Be absolutely sure that the sunfish is dead before you begin cleaning. You can buy a fish scaler to remove the scales. If you don’t have a fish scaler, find a sharp knife with a serrated edge. You can use a knife to remove the scales and carry out the rest of the cleaning process. You can find a fish scaler at places like Bass Pro Shop, or at many supermarkets, like Walmart. Use your tool to begin removing the scales. Hold the fish with the hand you won’t be cutting with. Work from the tail to the head as you remove the scales. Slide the knife back and forth repeatedly, from the tail to head. You do not have to cut deeply. Continue to remove the scales until the skin is smooth.
Summary: Prepare the area. Choose a tool. Remove the scales.

Problem: Article: Start rolling by folding up the bottom end of the blinds. Then, continue rolling them layer by layer, applying even tension across the width of the blinds. Stop once you reach the halfway point or when you think you have a good enough start. Although you can skip this step if your blinds are short, rolling them partially up by hand will help the blinds roll up evenly. The cord is usually located on the right side of the blinds near the top. At this point, it’s important that you don’t let the blinds go, as they aren’t secure. If you don’t hold onto them, they’ll unroll again. Your blinds may have a fabric or plastic cord that’s used to open and close them. Both types work in the same manner. If you partially rolled your blinds by hand, you’ll need to lift the cords that hold the blinds in place, which will still be down where your blinds started. Don’t let go of the rolled blinds until these cords reach the bottom of the roll. Once they do, you can take your hand off of the roll and let the cords pick up from there. Some cords consist of 2 pieces, with one controlling each side. If yours is made like this, make sure the cords on both sides are equally tight before you move on. If they aren’t, pull the cord that controls the loose side until it’s just as tight as the tight side. Apply a light to medium tension as you pull the string so that the blinds don’t come up too fast. This will help keep them neat and even as they roll up. Some blinds have an internal mechanism that holds the cord in one spot until you pull on it again. If your blinds have this feature, the cord will stay put automatically when you let go of it, so you don't need to tie off the cord. This is a built-in feature that some blinds have. It works the same way as the cord on mini blinds. Some blinds need to be tied on a hook to keep them from unrolling. If your blinds are like this, make several loops around the hook to keep it secure. If you can, tie the cord in a figure 8 pattern for added security. This hook is sometimes called a "cleat."
Summary:
Pick up the bottom of your blinds and roll them halfway up by hand. Hold the blinds with one hand as you grab the cord. Lift the bottom loops that cradle the blinds by pulling on the cord. Continue pulling the cord until your blinds reach your desired height. Hold your string straight down and let go if your cord locks in place. Tie off the cord on a hook, if you have one.