Article: Pilates is a type of exercise routine that includes increasing your flexibility, strength, and endurance.  Pilates focuses almost completely on your core muscles and is an excellent aerobic workout, which will strengthen your muscles and burn belly fat.  While there is pilates-related equipment available, it is not required for most of the poses. All you really need is a floor and a mat.  Pilates classes are offered in a variety of settings, including through many local gyms, YMCAs, and city-run exercise programs. YouTube is also a good source for Pilates if you want to work out at home. While many yoga poses help with flexibility and balance, many will also challenge and strengthen your legs and core muscles. The meditative aspect of yoga also help with your stress levels and blood pressure.  Yoga classes can be found at dedicated yoga studios and local gyms. Search online for virtual yoga classes that you can take in your own home. It is very much like mediation, except that you’re moving. Tai Chi requires you to tense your muscles, focus your breathing, and synchronize the motions to perform the various poses, which will help to build and tone your muscles.  Tai Chi can lower your stress and anxiety, build up your aerobic abilities, improve your energy, stamina, balance, flexibility, and agility. Tai Chi is often offered at a number of places in your community, including local gyms, city recreation programs, and even senior centers. If you’re really serious about having a flat stomach, and you have sufficient funds, hire a personal trainer. They’ll be able to put together a diet and exercise program that will flatten your stomach. Most personal trainers work through health centers and local gyms, which means you will also require a membership to whatever place your personal trainer works from.
Question: What is a summary of what this article is about?
Take a Pilates class to burn calories and tone your muscles. Sign up for a yoga class to improve your flexibility and muscle tone. Practice Tai Chi to strengthen your core muscles.Tai Chi is a set of exercises based on self-defense that blend together into 1 fluid motion that was developed in ancient China. Hire a personal trainer if you can afford it.

Problem: Article: this is a failure-to-fire (FTF) malfunction. You pull the trigger and you get a "click" instead of a "boom." This is the simplest type of malfunction, the most common type, and the easiest to fix: just tap, rack/flip. a failure-to-eject is a common problem on older 1911s and other guns with shorter ejectors. This type of malfunction is affectionately known as a "stovepipe." The symptom of this malfunction is a "dead trigger" (no click, just a little bit of movement), and most likely some brass sticking out of your ejection port (but not necessarily), and the slide is not completely in battery (all the way forward). Fix it using the same method at a Type-1 malfunction: tap, rack/flip. this is known as "the Mother Of All Malfunctions" (MOAM) by some. This is a feed-way stoppage, which means that too much brass is in the chamber at the same time.  If you do get a type-3 malfunction under fire, many pistol masters will tell you just to grab for your back-up. Of course, if that is not an option you should find cover before executing the clearing. To clear: grab your slide and lock it back (this is optional on many handguns). Press the magazine eject, grab the magazine and throw it to the ground ("strip" it). Grab the slide again and rack it hard three times. Reach for a fresh magazine, put it in the gun (same as the tactical reload) and rack the slide one more time to load a round into the chamber. You can also learn to keep the magazine you have in your gun, read this. Some pistols, notably the Glocks, may be cleared of a Type 3 malfunction simply by dropping the magazine far enough to allow the slide to go forward and then re-seating the magazine with authority. If the slide goes completely forward into battery, the pistol is then mostly likely ready to fire.  If not perform the Type 1 clearing action. this is pretty uncommon, and if it ever happens to you when you are practicing with your gun at the range, throw the gun away and get a different model! This malfunction is when the slide does not go back into battery after firing. This might happen because your guide rod or guide rails are really gummed up (to the point where it looks as if there is a wad of Juicy Fruit in there), your guide spring is too weak or your chamber design is bad. Either way, modern semi-automatic pistols should never have this happen. A gunsmith (or you) may be able to diagnose the problem and fix it, but a gun that gets a Type-4 is not a reliable gun!(edit* The gun can be perfectly reliable and still have a Type 4 Malfunction. A good cleaning may fix the problem or your recoil spring is weakened and needs to be replaced. Optionally, as stated, take the firearm to a gunsmith.)
Summary: Type-1 malfunction: Type-2 malfunction: Type-3 malfunction: Type-4 malfunction:

INPUT ARTICLE: Article: If you need to make a smaller or larger amount, then use one part water and two parts sugar. Be sure to stir the water often to help the sugar dissolve. Once the water begins to boil, quickly lower the heat and bring it to a simmer; this prevents the sugar from scorching and becoming caramelized. Set the pot down on a heat-resistant surface and leave it uncovered until the mixture reaches room temperature. Place a funnel over the bottle or jar opening, and slowly pour the liquid inside. Replace the cap or lid and tighten it. It will stay fresh for a few weeks to about a month.

SUMMARY: Fill a pot with 1 cup (240 milliliters) of water and 2 cups (400 grams) of white, granulated sugar. Set the pot on the stove and bring the mixture to a boil. Reduce the water to a simmer and wait for the sugar to dissolve. Remove the pot from the burner and let the water cool. Transfer the mixture to a bottle or jar. Store the sugar water in the refrigerator.

Pour the water into a large, soup pot. Bring to a boil. Most commonly, nihari is made with beef shank or shoulder, but lamb, mutton, and goat meat are also popular. Cuts of red meat that include cut bone will create a more flavorful stock due to the presence of bone marrow. If no cuts with bone are available, use 1–1.25 lbs (450–550g) of boneless meat instead. All the spices intended for the stock can be added at the same time. While you may add any savory spice, especially those also found in the masala spice mix, the ingredients listed here are a good selection. This includes 1.5 tsp (7.5 mL) ginger paste, 1.5 tsp (7.5 mL) garlic paste, one bay leaf, one cinnamon stick, and 1 tsp (5 mL) salt. Bring the water to a boil again, then cook the meat on medium low heat until it becomes tender. If you are short on time, you may cook for as little as one hour, but a cooking time of two or more hours is recommended for a more flavorful stock. For maximum flavor, cook for six hours on the stove, or for two hours in a pressure cooker. Check the water level periodically, and add more if necessary. The water should always be above the level of the meat. Store in a sealed container in the refrigerator before the soup cools down. If you are making the rest of the nihari today, remove the meat with a slotted spoon and set aside 4 cups (950 mL) of the stock for immediate use. Remove and discard the bay leaf and cinnamon stick before storing.
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One-sentence summary --
Boil 6 cups (1400 mL) water. Add 1.5 lbs (750 g) meat of your choice. Add the stock spices. Boil on medium low for several hours, adding water when necessary. Use immediately or store for later.