Article: . If you have the rare opportunity to fly first class in luxury, you will most likely have the privilege of residing in the First Class lounge at the airport. This is a place where you can socialize with other people and share the destination you are going, and listen to others. These people are highly trained and equipped with well-esteemed communicating and facilitating skills. They will be able to help you each step of the way from checking -in, to boarding. Be courteous and respectful and avoid being too demanding when requesting various things. It's seen to be a great quality if you are able to remember your Concierge or Host's name. They will remember yours, so show them your erudition by recalling theirs. graciously. Don't forget to smile and show you are having an enjoyable time, because you will! It is most likely that you will be seated on the plane first through a separate boarding platform, so remember to smile at people who board the plane from economy as they pass you. This will show you aren't to preppy and that you acquire a mannerly nature.
Question: What is a summary of what this article is about?
Mingle Be polite to your host or concierge. Smile
Article: Hold your non-dominant hand out straight, keeping the fingers together. Using your dominant hand, wrap a bundle of embroidery thread around your non-dominant fingers 20 to 30 times.  The final tassel will be about four times as thick as the width you produce here, so keep that in mind as you wrap the thread around.  If you find it difficult to use your fingers or if you want a larger tassel, wrap the embroidery thread around a heavy piece of cardboard or cardstock, cut to your preferred dimensions. Note that the tassel will be about half as long as the width of your cardstock. Carefully slip the embroidery thread loop off your hand. Tightly wrap both loose ends of the thread around the center of the loop several times. Tie these ends together with a tight knot. Note that you need to be careful about where you wrap the thread. If you do not wrap the loop in the precise center, your tassel might be lopsided. With a sharp pair of scissors, cut the looped ends on either side of your knot. Rearrange the loose ends of thread so that they all come together below the center knot holding everything in place.  You should already see the tassel shape forming at the conclusion of this step. If the ends of the tassel seem uneven, carefully trim them using your scissors until they are all roughly the same length. Cut a separate length of embroidery thread. Wrap this thread around the top of the loose ends, just a little below the knot, cinching that top portion together.  This piece of embroidery thread will need to be about three to four times as long as your tassel. You will need to wrap the thread around a dozen times or more. Tie a small knot at the base of the wrapped portion when done. Let the ends of the thread hang down into the tassel, trimming them to size. Presently, you should still have two unconnected pieces of embroidery thread hanging off the knot. Tie these pieces together as close to the ends as possible, forming a loop.  Snip off any excess thread hanging from this top knot so that the knot looks less noticeable. Set the tassel aside until you are ready to add it to the hat.
Question: What is a summary of what this article is about?
Create a loop of embroidery thread. Tie it off. Cut the looped ends. Tie the top. Join the ends together.
Article: Select ripe, fresh corn with bright green husks and plump kernels. Peel and remove husk and silk from the ears of corn.  Wash and scrub the ears of corn with a vegetable brush under cool running water. Catch the kernels in a large bowl or on a baking sheet.  Avoid slicing into the cob, cutting only about 3/4 of the way through the kernels. Set the bottom end of the cob on a small, overturned bowl to make slicing and collecting the kernels easier. 2 L)  boiling water for 5 minutes, stirring frequently.  Avoid cooking the corn for too long to avoid mushy kernels. Keep the jars and lids hot until they are ready to be filled. Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed. 5 cm) of space at the top of the jars. Add one tsp. (5 mL) of canning salt to each jar (optional). Place the sealed jars on the rack in the pressure canner filled with 3 quarts (2.8 L) of hot water.  The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them. Allow steam to vent from the canner for 10 minutes before adding canner weights or closing vents. After 10 minutes close vents or put on weights (depending on the type of pressure canner you are using) and allow the pressure to build. Start timing when the necessary pressure is reached. Check the gauge frequently to ensure the pressure remains constant.  For dial gauge canners, set pressure to 11 PSI (75.8 kPa) for altitudes of 0 to 2000 feet (0 to 610 m), 12 PSI (82.7 kPa) for altitudes of 2001 to 4000 feet (610 to 1220 m), 13 PSI (89.6 kPa) for altitudes of 4,001 to 6,000 feet (1,000 to 2,000 m) (1220 to 1830 m), and 14 PSI (96.5 kPa) for 6001 to 8000 feet (1830 to 2440 m). For weighted gauge canners set pressure to 10 PSI (68.95 kPa) for altitudes of 0 to 1000 feet (0 to 305 m), and 15 PSI (103.4 kPa) for altitudes above 1,000 feet (304.8 m). Carefully remove lid and allow steam to escape. Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate. Listen for a small “ping” sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 hours.
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Prepare the corn for canning. Slice the corn from the cob using a sharp knife starting from one end of the cob and slicing down. Add the corn to 5 cups (1. Clean 9 glass pint (500mL) canning jars and metal lids with soap and hot water. Pour the corn with cooking liquid into the clean jars leaving 1 inch (2. Wipe the rims of the jars with a clean cloth, stir gently with a clean, wooden spoon to allow air bubbles to escape and cover with the metal lids. Place the cover securely on the canner and heat water to boiling. Process jars in the pressure canner for 55 minutes, adjusting the pressure based on your altitude (see guide below). Turn off heat and allow pressure to return to 0 PSI (0 kPa), then remove the weights or open the vent and wait for 2 minutes. Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Label the jars with ingredients and the date, then store in a cool, dark and dry location.