Problem: Write an article based on this summary: Wear gloves. Put on some closed toed shoes. Use a mask if you have allergies. Wear long sleeves and pants.

Answer: Holding the handle of the rake can cause blisters on your hands. Your hands may also get dirty from picking up leaves from your pile and placing them into bags. To protect your hands, make sure that you wear a pair of heavy duty canvas or leather work gloves. You can find these gloves at any home improvement store. Rakes can hurt if you drag them across your foot. There may also be insects and other small creatures hiding in your yard. To protect yourself from injury and bites, make sure that you are wearing a pair of closed toed shoes. Work boots are a good choice for doing yard work. If you will be mulching your leaves or if you have allergies, then you may want to wear a mask over your face. This will help to protect you from breathing in the dust and allergens released as you rake and mulch your leaves. You can find a mask at a home improvement store. Wearing long sleeves and pants is also a good idea when you are doing yard work. Even if the weather is not cold yet, there may be insects, snakes, and other small creatures lurking in your yard. Wearing long pants and long sleeves will help to protect you from bites.  A pair of jeans and a long sleeve shirt is a good choice for raking leaves. You can wear a jacket and a hat too if the weather is cold.


Problem: Write an article based on this summary: Heat liquids and saucy foods in a saucepan. Pan fry rice and noodles. Reheat grains with extra water. Crisp up pizza slices in a skillet. Warm up meat and stir fries in a pan.

Answer: Transfer the food to a saucepan and add ¼ cup (59 ml) of water to prevent the food from scorching. Turn the heat to medium and put on a lid. Stir regularly as the food heats up. Depending on how much food you have, reheating could take about 20 minutes.  Ideal foods to reheat in this way include soups, stews, liquids, beverages, and chili. For beverages, avoid adding additional water. Add a tablespoon (15 ml) of cooking oil or butter to a skillet or cast iron pan. Heat the skillet over medium heat. When the oil is shimmering, add your food. Cook for about five minutes, and then use a spatula to flip the food. Cook for another five minutes, or until it’s heated through.  This method is ideal for noodles, pasta, rice, or other grains. You can also use this method with beans. Frying in a bit of oil will make the noodles or rice slightly crispy. Another way to reheat rice and other grains is in a pot with some extra water. The water will add moisture back to the grains, and will bring the grains back to their original consistency. Pour the grains into a pot with ½ cup (118 ml) of water or broth. Heat the grains on medium until warmed through. As the grains cook, stir them every five minutes to ensure even heating. Turning on the oven for a slice of pizza is a waste of energy, and you can actually get a crispier crust by pan frying. Heat a dry cast iron pan or skillet over medium heat. Add the pizza and place a lid over the pan. Heat the pizza for three to four minutes, until it’s hot and the cheese is gooey. Add a tablespoon (15 ml) of oil or butter to a skillet, wok, or cast iron pan. Heat the oil over medium heat. When the oil starts to shimmer, add your meat or stir fry and turn the heat to low. Cook and stir regularly for 10 to 15 minutes, until the dish is warmed through.


Problem: Write an article based on this summary: Find a blouse with some sort of embellishment on the bust, such as a bow or an embroidered pattern. Take a solid-colored, V-neck cardigan and place it over your blouse, buttoning all the buttons. Complete the professional look with flared slacks or a pencil skirt. Accessorize with a fun stiletto or pump heel.

Answer: If your blouse has a bow, tie it just above the point in your cardigan's V-neck so that it drapes beautifully over the cardigan. If you choose a pencil skirt, tuck in the blouse but not the cardigan.


Problem: Write an article based on this summary: Find the "hole" column which lists the holes from 1 to 18. Identify the front and back 9 sections that split the course into 2 halves. Note the color names on the side which indicate each hole's distance. Look for the handicap section which ranks the holes by difficulty. Spot the par information which states how many shots you should take.

Answer:
Typically, the first thing on a golf scorecard is the list of holes. Golf courses vary between 9 hole courses and 18 hole courses. Some scorecards will have a map of the course with each hole on the map having its number next to it. Holes are typically played in order from 1 to 18. In some cases, like when the course is especially busy, players may start on the 10th and finish on the 9th hole. Players will start on the 10th hole and play from 10 to 18. After 18, players will then play from the 1st hole to the 9th hole to complete their round. Full size or 18 hole courses are split into 2 9s, or 2 9 hole sections. Holes 1 to 9 are known as the front 9 and holes 10 to 18 are known as the back 9. After the 9th and 18th hole sections of the scorecard you will see the words "Out" and "In" respectively.  The 9th hole marks the end of the "Out" section which means playing away from the clubhouse. The 18th hole marks the end of the "In" section which means playing back toward the clubhouse. These colors represent the placement of the tee boxes on each hole. The numbers beside the color and beneath each hole denote the distance of that hole. Each color has a different meaning:  Black or gold tees are the furthest from the hole. These tees are usually only played from by professionals or very high standard amateurs. Most courses do not have black or gold tees. Blue markers reflect the tee boxes for local competitions. These tees are normally used by very good amateur players. If a course doesn't have black or gold tees, the blue tee boxes are the furthest from the hole. White tees are the middle tees, most often used by golfers with middle to high handicaps. Red tees are the shortest member's tees. These tees are the closest to the fairway and make the course much shorter than the other tees. Green tees are used by junior golfers or beginners. Most scorecards also have a column which notes the handicap or index of each hole. These numbers range from 1-18 and note the difficulty of each hole. Index 1 is the hardest hole on the course and index 18 is the easiest.  Some cards also have a section for "women's handicap." Some holes may play differently for women and men and this is why some courses have separate sections. The handicap of each hole rarely overlaps with a player's handicap. Match-play is one area of golf where both handicap's are relevant. In match-play players play each other in 1 vs. 1 situations. If Player A has a handicap of 2 and Player B has a handicap of 7, the difference is 5. Player B will then be allowed an extra shot on the 5 hardest holes, or the 5 holes with the lowest index. If Player A gets a 4 on one of these 5 holes and Player B gets a 5, they tie because of Player B's handicap. Par means the expected number of strokes on a hole. For example, you should take 4 shots on a par 4 and 3 shots on a par 3. You can find the par information in the par row on the scorecard.  The average golf course is a par 72, which means that the pars of all the holes added together equals 72. Par generally relates to length. Par 3s are the shortest holes on golf courses and par 5s are the longest holes. The most common par on a course is a par 4. If you look at the "Out" and "In" columns on the scorecard you will see the par for each set of 9 holes. A par 72 golf course will usually have 2 9 holes that are both par 36.