INPUT ARTICLE: Article: You might want to carve the inside with a crayon. Just big enough for you to fit a note inside. Put your note inside the crayon and you're ready to go!

SUMMARY: Get a really thick crayon. Hollow it out. Make the hole very wide but not too wide.


INPUT ARTICLE: Article: Contextual ads work by first determining what type of content is shown on your blog and then delivering ads that match the nature of the content (for example, if your blog is about real estate the contextual ads may be about real estate agents). You don't have to worry about which specific ads to show because Google does that for you.

SUMMARY: Place contextual ads on your blog using Google [AdSense].


INPUT ARTICLE: Article: Food safety is important when cooking raw meat, so find a fresh pink rack of ribs at your local grocery store. Many people choose to smoke with St. Louis style (spare) ribs, which come from near the belly on the pig. They are substantial and tasty — very easy to cook. If you like, you can also select baby-back ribs, which come from the back side, near the loin.  Since baby back ribs are a little less substantial, they're harder to smoke while still keeping them juicy and tender. Adjust this recipe if you do decide to use baby back ribs; the cooking time will lower significantly. While you can smoke prime rib or standing rib roast, that cut contains more meat than spare and baby back ribs do, so you'll need to follow slightly different instructions to cook it properly. on the back of the ribs. With a fingernail or a knife, work your way under the light membrane on the back of the ribs. Grab a hold of the loosened membrane with a paper towel and pry it from the ribs. Much of it should come off in one fell swoop. Discard. With a sharp knife, remove any excess fat that's still clinging to your ribs. Although a little fat is fine and will probably render off during the cooking process, eating a chewy hunk of fat when you're expecting a tender morsel of meat is not the most pleasant experience. A little bit of extra preparation during this step will make the eating experience a lot nicer in the end. ake your rub. A dry rub is a spice mix that coats the rack of ribs and provides complementary flavor to the meat's natural taste. Dry rubs can be made any number of ways (dehydration, spice-mixing, etc.) and using any number of recipes. Explore different recipes and variations to suit your own tastes, or use this very basic dry rub as a springboard for your own invention:  1/4 cup brown sugar 1/4 cup paprika 3 tablespoons black pepper 3 tablespoons coarse salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoon celery seeds 1 teaspoon cayenne pepper Don't be stingy with your dry rub. Even if you're planning on smothering your ribs with a wet sauce later on in the cooking process, it helps to have the ribs nice and coated early on in the process, when the bulk of the cooking happens. Use 1-2 tablespoons of dry rub at least per pound of meat. After applying the rub, let the meat start to soak up some of the delicious spices you've acquainted it with. (Meat, meet spice; spice, meet meat.) This does two things in particular:  It allows the dry rub to start penetrating the meat, permeating it with flavor. It allows for a juicier rack of ribs. When salt hits meat, it brings moisture out to the surface. If you apply your rub and cook right away, the moisture brought out to the surface will leave your precious pork. If you apply your rub and let the meat rest, however, the moisture journeys back into the meat through a process called osmosis. This process produces consistently juicier meat.

SUMMARY: Select your cut of meat. Remove the thick, sinewy membrane Spot-check the ribs for any substantial bits of fat and remove. . Apply your rub generously over the entire rack of ribs, coating it evenly. Let your ribs come to room temperature while you set up.


INPUT ARTICLE: Article: Charles Darwin (1872) was the first to suggest that the facial expressions of certain emotions were universal. Studies in his time were inconclusive; however, research continued on the subject, and in the 1960s Silvan Tomkins conducted the first study demonstrating that facial expressions are in fact reliably associated certain emotional states. Studies have shown that when emotions are spontaneously aroused, congenitally blind individuals produce the same facial expressions as sighted individuals do. In addition, facial expressions considered to be universal in humans have also been observed in non-human primates, particularly chimpanzees. A face expressing happiness or joy will feature a smile (corners of the mouth drawn up and back) with some teeth exposed, and a wrinkle runs from the outer nose to the outer corners of the lip. The cheeks are raised, and the lower eyelids are tense or wrinkled. The narrowing of the eyelids causes “crow’s feet” wrinkles at the outer corners of the eyes. A face that is smiling but does not involve the muscles in the eyes indicates a fake smile or polite smile that is not actual happiness or joy. A face showing sadness has the eyebrows drawn in and up, the skin below the eyebrows is triangulated with the inner corner up, and the corners of the lips are turned down. The jaw comes up and the bottom lip pouts out. Studies show that this emotion is the hardest expression to fake. A face showing contempt, or hate, has one corner of the mouth rising, like a sort of half-smile which is actually a sneer. A disgusted face has the eyebrows downcast, but the lower eyelid raised (causing the eyes to narrow), the cheeks are raised and the nose is scrunched. The upper lip is also raised or curled upward. A surprised face features the eyebrows raised up and curved. The skin below the brow is stretched and there are horizontal wrinkles across the forehead. The eyelids are so wide open that the whites are showing above and/or below the pupils. The jaw is dropped and teeth are slightly parted, but there’s no stretching or tension of the mouth. A face showing fear has raised eyebrows that are usually more flat, not curved. There are wrinkles in the forehead in the center between the brows, not across. The upper eyelids are raised, but lower eyelids are tense and drawn up, usually causing whites to show in the upper eye but not lower. The lips are usually tensed or drawn back, the mouth may be open and nostrils may be flared. An angry face will show eyebrows that are lowered and drawn together, eyes staring hard or bulging, with vertical lines appearing between the brows and the lower eyelids tensed. Nostrils may be flared, and the mouth is either firmly pressed together with the lips drawn down at the corners, or in a square shape as if shouting. Also, the lower jaw juts out.

SUMMARY:
Think about the link between emotions and expressions. Learn to read happiness. Identify sadness. Learn to read contempt. Identify disgust. Watch for surprise. Notice fear. Identify anger.