Article: One of the great things about highlighter sticks is that they’re super portable and easy to use. A quick midday swipe over your cheekbones and the bridge of your nose can rejuvenate your faded glow. Blend gently with your fingertips and you’re all set!
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Carry your highlighter stick in your bag for touch-ups.
Article: Freezing berries and other delicate fruit can take up a lot of freezer space while freezing and may leave you with freezer burned food. This simple and quick trick will have bushels of your berries frozen in no time. You'll need:  Dry ice Hammer Insulated gloves Large bowl Stainless steel spoon Make sure that any dirt, bacteria, or any trace contaminants are fully removed from your produce before freezing. After you have finished this, you should allow the fruit to dry for a brief period on a towel. You can move your berries to your bowl once these have dried to prepare to mix with the dry ice. Take your dry ice, while still in its packaging, and use a hammer to break the ice into small pieces. If there is concern that, while breaking your ice, it might chip or fly off irregularly, to protect your eyes and face, it is recommended you wear a face shield and goggles. You will need your insulated gloves to do this. Now that your ice is broken into manageable pieces, you can unwrap the packaging of the dry ice with your gloved hands, and mix the dry ice into the bowl. Gently stir the berries and ice with your stainless steel spoon until the ice is distributed throughout the berries. You don't want your bowl in a small, unventilated container, as this can cause a buildup of carbon dioxide that might damage your container. Frozen berries can be stored in a plastic baggie and stored, in some cases, for up to a year or more. You might consider storing your berries, while freezing, in: a large cooler (Styrofoam works well), or your sink. Be careful if you leave your berries and dry ice in the open. Children or small animals could get hurt playing with or trying to eat dry ice.
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Acquire your flash-freeze tools. Rinse the berries thoroughly. Crush your dry ice and transfer your berries. Toss your fruit salad with the dry ice. Place the bowl in a safe place.
Article: Lightly grease a baking sheet or line with aluminum foil. Cook for 50 minutes or until tender. Use a knife or fork to determine whether the squash is finished. Add the onion and the garlic and cook for 2-3 minutes, stirring occasionally. Stir in tomatoes and cook for an additional 3-5 minutes. The pulp should come out in long, stringy pieces. Place in a mixing bowl. Add olive oil, salt, and pepper to taste.
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Preheat oven to 375 degrees F (190 degrees C). Place spaghetti squash skin-side up on the baking sheet. Heat vegetable oil in a skillet over medium heat. Use a fork to scrape out the insides of each piece of squash. Toss with the cooked vegetables, feta cheese, olives, and basil. Serve immediately and enjoy!