Q: On gas stoves with gas marks for heat, this is usually around 6. The butter should be roughly centimeter large cubes. This will make it easier to mix in later on. Chill your butter in the refrigerator or freezer for 20 to 30 minutes beforehand so it is easier to manage. When measuring flour, use a sift or stir the flour quickly with a fork to break up large chunks and get an accurate measurement. Toss the chilled butter to coat it in flour. Then take two knives and literally cut into the mixture with crisscrossing motions. Think of cutting an "X" into the butter and flour with the two knives. The butter should be about the size of peas when you are done. You can also lightly massage the butter and flower with your fingertips, or you can use a pastry blender, which looks like 4 to 5 wire arches attached to a handle. Mix together the ingredients so that they are evenly distributed, and then stop. Over mixing can lead to starchy or tough cakes. Mix together to form a stiff dough. If you are having trouble adding mixing the dough, add 1-2 tablespoons of milk to thin it out. Using either cooking spray or a small pat of butter, grease a baking tray to prevent the rock cakes from sticking. You can also cut a piece of parchment paper and use it to line the baking tray. Using a spoon, drop a dollop of dough onto the greases baking tray. Remember–these are rock cakes, so they don't have to be pretty to look like rocks. Check the cakes occasionally to make sure they are not burning. They are done when the outsides are firm and golden brown.
A: Preheat the oven to 350°F (180°C). Chop the butter into small cubes. Pour 1 3/4 cups flour and 4 oz butter into mixing bowl. Cut butter into flour until it looks like fine bread crumbs. Add sugar, baking powder, and fruit. Beat egg and vanilla essence in a separate bowl and add to flour mixture. Grease a large baking tray. Heap spoonfuls of dough 2-3 inches apart on the baking tray. Bake for 20 to 25 minutes at 350°F (180°C).

Article: Open a text editor, and then create a new file. Save the file as index.html.  • You can use any text editor you want, even the system text editors provided by Windows, Notepad, and Mac OS X, TextEdit. • If you want to use a text editor intended for working with HTML, click here to download Atom, a text editor that works on Windows, Mac OS X, and Linux operating systems. • If you're using TextEdit, before starting to write the HTML file, click the Format menu, and then click Make Plain Text. This setting will make sure the HTML file loads properly in a web browser. • Word processors, such as Microsoft Word, are not great for writing HTML, because they add invisible characters and formatting that can break an HTML file so that it doesn't display correctly in a web browser. Select and copy the HTML code below, and then paste it into your open index.html file.   <a href="DESTINATION URL"><img src="IMAGE URL" /></a> Find an image on the Internet, right-click the image, and then, depending on your browser, click Copy Image URL, Copy Image Address, or Copy Image Location.  • Firefox and Internet Explorer use Copy Image Location. Chrome uses Copy Image URL. Safari uses Copy Image Address. In the index.html file, click and drag to select IMAGE URL with you mouse, and then press CTRL + V to paste the image URL. In the index.html file, delete DESTINATION URL, and then type https://www.google.com.  • You can use any URL you want for the destination URL.  Right-click the index.html file, and then open it in the web browser of your choice.  • When the browser opens, if you don't see the image, make sure the image file name is spelled correctly in the index.html text editor window. • When the browser opens, if you see HTML code instead of the background image, your index.html file was saved as a rich text document. You may want to try editing the HTML file in a different text editor.
Question: What is a summary of what this article is about?
Create an HTML file.  Copy and paste the standard HTML code. Find an image's URL. Add the image URL. Add the destination URL. Save the HTML file. Open the HTML file in a web browser.

Problem: Article: A good two or three hours before the doors open would be good. You then need to decide if every band can sound check, talk to your sound engineer, listen to what they say, if you have 5 bands and two hours till your doors open, there's no point in checking every 3 piece gtr bass drums rock band and still be sound checking when people walk in.  The Green Room is simply a room backstage with some refreshments and should be big enough to hold the bands while they're not on stage.
Summary: Make sure you get all the bands there early, as 'no-shows' ruin the night. Sound checking is a grey area, make sure the headline band gets to the venue first as they will need to sound check first. Your first band should go on about half an hour after the doors open  Set up a Green Room. Be seen on the door, and in the crowd, asking people if they're having a good time. Check in with the Sound Engineer, Door Staff and Bands to make sure everything is running smoothly.

INPUT ARTICLE: Article: Depending on the treatment option that you and your dentist have decided on, this appointment may be the first of many. Prepare for this appointment as instructed by your dentist and don't forget to ask any questions that you have about your treatment before the procedure begins. You may be instructed to avoid or abstain from eating certain foods until your treatment is complete or maybe just for a short period of time. Take this advice seriously because failure to follow these instructions may negatively affect your results and your dentist can easily tell if you didn't do as requested. After you have completed your treatment, you will have even more to smile about. You may even consider celebrating your new look by having some professional photographs taken.

SUMMARY: Go to your first treatment appointment. Follow your dentist's aftercare instructions to the letter. Enjoy your new smile!

In one sentence, describe what the following article is about: Peel each head of garlic and separate all the cloves of garlic within each head. The amount of garlic powder you wish to make will depend on how many garlic cloves you use. Each head of garlic will have about 10 cloves; sometimes a little more, sometimes a little less. For a smaller batch of garlic powder, use one head of garlic. For bigger batches, use more. You can use your fingers to peel away the skin on the clove, or crack open the skin with your knife. Simply place a clove on your cutting board, and lay your knife directly on top of the clove. Gently push on the knife and garlic clove to loosen and crack the skin around the clove. You don’t want to push down too hard on the clove, because you want to keep the clove whole, and in tact so you can slice it. Use your fingers to peel off the skin away. Use a knife to slice off the root ends of the cloves. These ends are tough, and not necessary for flavoring. Then use your sharp chef’s knife to thinly slice the cloves of garlic. Slice the garlic cloves about ¼” thin lengthwise, or even thinner if you like. When all the garlic cloves are sliced, place them on a baking sheet or a dehydrator sheet lined with parchment paper.
Summary: Separate the garlic cloves. Peel the garlic cloves. Thinly slice each clove.

Q: Make it big, but not very thick. Rub that on your smudged finger. Start at the inside corners of your eyes and work the mark down and out slightly. Start from the outside edge down toward the first mark if you want a more extreme effect, or for darker lighting.
A:
Get a black marker; preferably washable. Draw a rather large smudge on one of your fingers. Take another finger on the opposite hand. Apply the marker to below your eyes carefully. Add a much lighter bit.