Article: Release and set the brake repeatedly in an attempt to help dislodge any ice from the brake system. Shovel snow or arrange other material along the sides of the vehicle.  Doing this will create a path for air flow from front to rear of the vehicle, minimizing “losses” from under the vehicle’s sides.  The objective is to get the heat created by the engine and circulated to the radiator at the front of the vehicle, to the rear of the vehicle where most of the parking brake components are located (adjust for locations that differ from those offered in this article).  Creating a “channel” under the vehicle by piling snow, etc. in the space under the sides of the vehicle accomplishes just that. If ice is preventing the release of your parking brake, warming up the car can help melt the ice and free the brake. Start the car and leave it running for at least 10 minutes before attempting to release the parking brake. Wait outside the vehicle while it is running. Once the engine has warmed, the heated air pulled through the radiator by the fan and heat created by the exhaust system will pass under the length of the vehicle.  The more effort used to “seal” the open spaces under the sides of the vehicle, ensures that the warm air passes under its entire length and allows the thaw process to complete in the least amount of time.
Question: What is a summary of what this article is about?
Start the car first. Block as much of the open space between the ground and sides of the vehicle if the brake is still frozen. Allow the car to warm up.

Problem: Article: For a vegetable soup that does not use broth, add 4-6 cups of water into a large pan, and simmer all the ingredients for 45 minutes to 1 hour, using a very low heat. Add all the vegetables, garlic, and spices at the same time.  The pan needs to be large enough to include the 4 cups of vegetable stock, so choose a heavy-bottomed stockpot.  Do not boil the water; this may cause the vegetables to burn. Stir the soup occasionally. When all of the vegetables are soft, the soup is ready to be served. For a quicker vegetable soup, you will need to sauté the vegetables and use broth. Heat the olive oil until it begins to slightly bubble.  Lower heat will make the process go very slowly, and higher heat will cause the oil to burn. If you don't have olive oil, coconut oil, palm oil, avocado oil, or butter is also acceptable. Continue to cook these for about 8 minutes over low heat. They will begin to simmer and will become fragrant. Stir them occasionally, about once every minute. This includes the green beans, celery, corn, and any other vegetables you will include in the soup. Sauté the vegetables over low heat for another 5 minutes. You will know the vegetables are well-cooked when they become soft and fragrant; you never want the vegetables to turn dark brown.  Stir the vegetables occasionally with a long wooden or metal stirring stick. Twice every minute should suffice. If your vegetables start to get very hot and sizzle constantly, this means they are frying. Turn the heat down if this happens. Turn the heat up if the vegetables are not sizzling at all. Stir the pot to make sure the ingredients are all mixing together. Then, increase the heat to high. This will cause the vegetables to simmer. If the soup begins to boil, lower the heat a little bit. You will need to watch the soup and make sure it doesn’t go beyond a simmer  Turn down the heat to medium or low if it boils. You want the soup to bubble slightly but not to be at a rolling boil. If you had turned down the heat of the soup, it may be appropriate to turn it up again to medium or high so the soup returns to a simmer. After 25-30 minutes, the potatoes and carrots should be soft. If a fork can pass easily through an entire chunk of potato or carrot without stopping at any hard spots, your soup is done. After you add a bit of each seasoning, stir thoroughly to mix the spice into the entire soup. Taste test to see if the amount of spices is to your liking. In general, start with just 1 tablespoon (14.8 ml) of each spice, including salt and pepper. Then, add more if you want a stronger flavor.  Be careful because it's a lot easier to add spices to a soup than it is to take them out. If you would like to season the soup further, you can add more spices or seasonings, such as dry or fresh oregano, thyme, or parsley. Dried Italian seasoning blends or poultry seasoning are good additions as well. Spices like cayenne and red pepper flakes will make the soup spicy. Carefully ladle the soup into bowls—remember, the soup will be very hot.
Summary: Simmer all the vegetables in 4-6 cups of water. Heat the olive oil in a large pan. Add the minced garlic, carrots, potatoes, and celery. Add all other vegetables. Add the diced tomatoes. Add 4-6 cups of chicken, beef, or vegetable stock. Cook the soup to cook for 25 to 30 minutes. Check that the potatoes and carrots are cooked. Add salt, pepper, and any other seasonings you desire. Serve and enjoy your delicious vegetable soup.

Different airlines may have different policies regarding transporting a person’s ashes during a flight. You may be able to carry your loved ones’ ashes with you as a carry on, or you may need to check the container with the rest of the checked baggage.  Some airlines require cremated ashes to be transported via the cargo hold.  If you have the option of several flights, call each airline individually and choose the one which suits your needs the best. Some countries have no restrictions or requirements for travelling with cremated ashes, while other countries will not allow them to enter the country at all. When you call the consulate or embassy, ask for a full briefing on travel requirements for cremated remains. Since legislation can change with short notice, and websites are not always updated right away, it’s best to call rather than to rely on information you find online. If for some reason you can’t arrange a flight that will allow you to bring the ashes with you, contact the funeral home that prepared the ashes and ask them to advise you on your next step. Some countries will only allow ashes to be sent to and from licensed funeral directors. If you’re travelling internationally, you may need the funeral director to handle the travel arrangements. Before you undertake a trip to scatter your loved one’s ashes, be sure you will be allowed to scatter their ashes in the intended spot. Ask for written permission if the destination is on private property, and be sure you know the restrictions if you plan on scattering the ashes in a national park or other protected area. In Yosemite National Park, for instance, visitors are allowed to scatter ashes as long as it’s away from the public and at least 100 yards (91 m) away from water.
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One-sentence summary --
Contact the airline directly to see what their policies are. Contact the embassy if you are travelling to another country. Ask the funeral home for advice if you need additional help. Secure written permission if you plan to scatter the ashes.