Article: It may be that he has retreated just to gain some space if you've been too intrusive or intense of late. Maybe you're texting him often, or you've been calling three times an hour for the past three hours. Understand that guys generally appreciate their space and not having to be with you 24/7. There are a lot of very authentic reasons that might seem as if he is "ignoring" you, but actually, have nothing to do with you.  He may be busy. You may have the habit of talking daily, then suddenly it stops, and you urgently want to chat. It has been a day, but you're frantic. And he, well he is very busy! When he's busy, you can expect him to cut off the communications until the task is done. He doesn't feel well. He has been trying to deal with a head cold, a shoulder pain or a stomach ache. Being the stoic that he is, he has only stopped replying because he doesn't want to burden you with his pain or let on that he doesn't even feel so great. He is tired. Genuinely, pooped. He just wants a bit of space to recover his lost energy, so he's withdrawing for a week of snooze catch-up. He has experienced a family issue. He is uncomfortable talking to you about it because he has issues with his crazy/possessive/insane/angry/moralizing/whatever family and it's just all too hard to go into the gritty details. He'd rather you didn't get involved because once you are, awful entanglements will ensue. This can be a very protective stance, both ways. He has hit a snag at work. The deadline is looming, the boss is breathing down his neck, the job's future is precarious. He's salvaging what is left of his work opportunity, and you are suddenly a distraction.
Question: What is a summary of what this article is about?
Consider whether you might have given your boyfriend cause to feel overwhelmed. See things from his perspective.
Article: Use elastic that’s between 1/2 inch (1.27 cm) and 1 inch (2.54 cm) wide. It should be about 4 inches (10 cm) long, or 1 inch (2.5 cm) more if your hair is extra thick. Your final piece of fabric should be about 8 inches (20.32 cm) long and 4 inches (10 cm) wide if you use 4 inches (10 cm) of elastic. Add 2 inches (5.1 cm) onto the length if you added 1 inch (2.5 cm) to the elastic length. There's no need to adjust the width of the fabric. Fold the longest side of a rectangular piece of fabric at about 4 inches (10 cm) from the edge in order to cut along the fold. Remember to always cut a little bit extra fabric just in case you need more to sew. Feel free to cut past your initial measurements. Oftentimes you can take fabric in, but you can’t take it out once it’s cut.
Question: What is a summary of what this article is about?
Measure and cut the elastic. Measure the fabric. Cut along the edge of the fold with sharp scissors.
Article: Chicken yakitori is traditionally cooked on a charcoal grill. Light these grills 30–45 minutes before you cook the chicken, waiting until the charcoal turns white and the flames die down. You may use a gas barbecue instead, which could only require 15–20 minutes of heating before use. If you plan to marinade the ingredients, which is optional, you may wish to wait until that step before you light the barbecue.  Binchotan charcoal is favored by yakitori chefs due to its long burning time and minimal odors. However, a fire starting pan may be required to light binchotan charcoal.  While grilling is by far the most common method of cooking yakitori in Japan, instructions are also included below for frying pans and broilers. Submerge about ten 15 cm (6 inch) skewers in cold water before you start food preparation, so they won't catch fire on the grill. Bamboo skewers called teppo gushi are usually used to make yakitori, since they have flattened sides that prevent the skewers from rolling on the grill. However, you can use any design of bamboo or wooden skewers. Cut off the brown ends of the scallions and throw them away. Chop the remaining white and light green sections into chunks about 2 cm (3/4 inch) wide. Chop larger pieces in half lengthwise if necessary to keep pieces roughly the same size. Optionally, the thinner, dark green pieces can be chopped finely and used as garnish on the final dish. Chopping the scallions first allows you to use the same knife and cutting board for the chicken. If you cut the chicken first, wash the knife and cutting board immediately afterward, to reduce the chance of contamination from raw meat. Chop 450g (1 lb) chicken breast or chicken thighs into bite size, easily skewered pieces, about 2.5–3cm (1 inch) on each side. To skewer a chicken piece, fold it in half, hold against a cutting board, and pierce it at a 45º angle with the skewer. Alternate between skewering chicken and scallion pieces for each skewer. Leave a little space at the ends of the skewers, to prevent pieces from falling off and so people can hold them. If you have the time, and prefer a stronger taste of yakitori sauce, you may set aside some sauce in a shallow container and marinade the skewers in it for 15–30 minutes. Throw away the marinade afterward, as it is likely contaminated with bacteria from the raw meat. Warning: always keep the sauce for marination separate from the sauce you will use to brush the skewers during cooking, to avoid the high risk of contamination from raw poultry.
Question: What is a summary of what this article is about?
If using a barbecue, light it in advance. Soak the wooden skewers for 30 minutes. Cut the scallions. Cut the chicken into bite sized pieces. Skewer the chicken and scallions. Marinate the skewered ingredients (optional).