INPUT ARTICLE: Article: Press the Windows key on your keyboard and type in “onedrive,” and the top result should be what you are looking for. Hit the Enter to open OneDrive. The window that is now open on your desktop should be the OneDrive sync folder. Placing any file or folder inside this one will add it to your OneDrive to be synced. Simply open the folder that contains the file you wish to back up and either drag-and-drop the files, or drag-and-drop an entire folder, into the OneDrive window.  Alternatively, right-click the file or folder you wish to back up and click “Copy” from the context menu. Open the OneDrive folder again, right-click an empty space, and select “Paste” from the context menu. Depending on the size of the folder you have selected to copy, the creation and/or transfer of the file or folder should begin. If for any reason you need to know the direct file path to the local user’s OneDrive folder, it is “%userprofile%\OneDrive” or “C:\Users\%username%\OneDrive.” Once files have been added to the OneDrive folder, and you are connected properly to the Internet, the syncing process should being. You can check to see by scrolling your mouse over the Start Menu, and clicking the left-facing arrow by the clock. This should bring up a small little menu with some small icons in it. Look for a little white cloud icon. If there is a small blue circle on the cloud, the files are still being synced. Left-click on the icon once to see exactly how many files are remaining and how much data is being transferred. Open up any web browser and navigate to the OneDrive home page. Click the “Sign in” button in the upper right-hand side of the screen. When asked to log in, enter your Microsoft account credentials (email and password). When the login process is complete, there should be a series of folders and files. These should be the same as the files and folders inside your OneDrive folder on your PC. Check for the file or folder you uploaded by typing its name in the Search box in the upper left hand corner of the window. If you find it, you have just backed up a new file or folder to OneDrive.

SUMMARY: Open OneDrive. Add files and/or folders to your OneDrive folder. Check the sync process. Confirm your files upload online.

In one sentence, describe what the following article is about: Many homes have leafy trees and plants that provide a great mulch source, and leaf mulch is a good all-purpose mulch for your garden. You can either gather leaves by raking up ones that fall in the autumn, or collect the leaves that you prune off plants. Avoid using the leaves from walnut and eucalyptus trees, as these can prevent other plants from growing. Use a rake or leaf blower to amass all your leaves into a large pile. To prevent damage to the lawnmower blades, pile the leaves on a flat section of lawn. Spread the leaves out into a layer that’s no more than 2 inches (5 cm) thick. Use a shovel and wheelbarrow to collect all the leaves if you don’t have a rake or leaf blower. Once the leaves are all piled together in a thin layer, turn on your lawnmower and mow over the pile a few times to chop the leaves into smaller pieces. Continue shredding until the pieces are dime-sized.  Shredding the leaves will help them to decompose in the garden, and this will provide the soil with nutrients. You can also use an electric leaf shredder to chop the leaves. Use hedge trimmers to manually shred the leaves if you don’t have anything else. Once the leaves have been shredded, they're ready to use as mulch in the garden. Extra mulch can be stored in a ventilated barrel, a large bag with air holes, or spread out on a tarp and covered from the elements.  Once the leaf mulch is ready, you can also combine it with other mulch materials from around the yard. The longer the mulch is stored, the more nutrients it will lose. Mulch that is stored in low or no ventilation areas will begin to ferment and release high pH toxins, which are deadly to plants.
Summary: Collect leaves. Rake the leaves into a pile. Shred the leaves with a lawnmower. Use the mulch right away and store extras.

To make the French fries, you need three medium Idaho or russet potatoes that have been peeled and cut into ½-inch (13-cm) thick strips. Set the potatoes in a bowl and cover them with cold water.  Using three potatoes will give you two servings of the garlic fries. If you want to make a larger batch, you can easily double or triple the ingredients. Keep in mind that you’ll likely have to fry the potatoes in batches, though, because they won’t all fit in the deep fryer at the same time. If you prefer thicker or thinner fries, you can adjust the size of the strips that you cut the potatoes into. Thicker fries will take longer to fry, while thinner fries will require less time to become golden brown. Once you’ve covered the potatoes with the water, leave them to soak for at least 20 minutes. That will help remove some of the excess starch so the interior of the fries will be fluffier when they’re finished frying. If you have the time, soaking the potatoes for 2 to 3 hours will result in the fluffiest fries. You can even place the bowl with the potatoes in the fridge and soak them overnight. When the potatoes are finished soaking, remove them from the bowl. Run them under the cold water from the sink to rinse them off and set them down on a large baking sheet or other platter. Rinsing the fries is an important step because some of the starch may still be present on the potatoes. Running them under the water helps remove any lingering residue. With the potatoes in a single, even layer, use a clean kitchen towel or paper towels to dry the fries. Pat gently on both sides to make sure that the potatoes are completely dry. To ensure that they fry up crisply, make sure that the potatoes are completely dry.
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One-sentence summary -- Place the potatoes in a bowl and cover them with water. Allow the potatoes to soak for several minutes. Rinse the potatoes with fresh water. Pat the potatoes dry.

INPUT ARTICLE: Article: If you're using a gas grill, turn the burners to medium-high. If you're using a charcoal grill, fill a chimney full of briquettes and light them. Once the briquettes are hot and lightly covered in ash, dump them evenly across the grill. Set the grate on the grill and lightly oil it. Oiling the grates will prevent the fish from sticking to it. Lay the fish on the grill and keep the lid off. Use 2 fish spatulas to carefully flip the flounder over after it's cooked for 10 minutes. Then grill the fish until you can flake it with a fork. To check if the fish is done, insert an instant-read thermometer into the thickest part of the fish. It should reach 145 °F (63 °C) once it's finished grilling. Take the grilled flounder off of the grill and put it on a serving platter. Once it's rested, drizzle a little more olive oil and lemon juice over the fish. Serve the grilled flounder with roasted vegetables or crispy potatoes. Refrigerate leftover flounder in an airtight container for up to 3 or 4 days.

SUMMARY:
Heat a grill to medium-high and oil the grates. Grill the whole flounder for 18 to 20 minutes. Remove the fish and let it rest for 10 minutes.