INPUT ARTICLE: Article: Once bowled, the ball should ideally begin to swing late in its delivery. Decrease the distance between yourself and the batsman before you bowl to ensure that the ball doesn’t swing too soon. Aim at either the stump itself or very close to it. Keep it high at first. Then, as you bowl, pull it straight down, close to your body. This will keep the front of your body clear for your bowling arm to follow through after the ball’s release. Pitch it while your bowling arm is still high. When you release the ball, angle your wrist down and across the ball toward the slips. Follow through by bringing your bowling arm down across your body so that your fingers touch your other armpit.

SUMMARY: Bowl close to the stump. Tempt the batsman to play the ball. Focus on your front arm. Release the ball.

In one sentence, describe what the following article is about: Once it has cooled, you can play with (or eat) it. Keep in mind that it might stain lighter colored clothes or carpets.
Summary: Allow the slime to cool. Done.

Use a frying pan or skillet and add about 1 tbsp of cooking oil to it. Warm it over medium heat. Don't let your pan get so hot that the oil begins to smoke. Once the oil is shimmering and covers the surface of the pan it's ready. You can also use a tbsp of butter. If you use butter, make sure not to let it burn or turn brown. This can add a burnt taste to your omelet. Open 2 cans of tuna and drain the liquid. Scoop the tuna flakes into a bowl and sprinkle with a small amount of salt and pepper to taste. Set the bowl aside. You can use tuna canned in oil or in water. Here are some things to consider:  Tuna can be a great source of Omega-3 fats, but to get the most out of your tuna, choose tuna packed in water. When tuna is packed in oil, the oil mixes with some of the tuna’s natural fat, so when you drain oil-packed tuna, some of its Omega-3 fatty acids also go down the drain. Water packed tuna won't leech any of the Omega-3. Oil-packed tuna will give you a richer-tasting and more flavorful tuna right out of the can. Of course, you can add your own seasonings and oil to the tuna yourself and you won't have to miss out on any of the valuable Omega-3s. Crack your eggs into a medium bowl. Use between 2 and 4 eggs depending on the size of the omelet you'd like. Use a fork or egg whisk to beat your eggs in the bowl until combined and set the bowl aside. You can use the entire egg or just the egg whites. Here are some things to consider:  Whole eggs, overall, are healthier for you. The more important consideration is where the eggs come from. Pasture-raised eggs from chickens that are roaming around eating plants and insects are the best choices. Look for organic eggs from hormone-free, cage-free chickens.  If you are concerned about high-calorie counts and high cholesterol, combine whole eggs with egg whites to help keep important nutrients in the diet while cutting down on the fat and cholesterol. If you are looking to make an extra fluffy omelet, add a splash of milk to your egg mixture and whisk it in. Pour your eggs into the preheated pan and reduce the heat to medium-low. Let your eggs cook for about a minute until the edges start to bubble. Use a rubber spatula to carefully peel up the edge and check the bottom for firmness and color. If the bottom of your omelet is a pale yellow, let it cook until it begins to turn golden-brown. Use a fork to evenly distribute the tuna on the surface of your egg omelet. Try to avoid getting large chunks of tuna anywhere. This might make it difficult to fold your omelet later. You can also flake your tuna all onto one side of the omelet and flip the other side to cover it later. Use a spatula to gently lift one side of the egg and fold it over the other. Place your spatula at one edge of the omelet and gently work it under one edge and fold the egg over itself. If you have added all your tuna to just one side, fold over the side without tuna to cover the tuna. Flip your omelet after your fold has set (about 30 seconds) and cook until the underside is firm, golden brown, and crispy. Take care not to overcook your omelet. This can cause it to dry out. Use your spatula to gently lift your omelet from the pan and onto a plate. Accompany with a piece of bacon, toast, or bowl of freshly sliced fruit and enjoy with hot sauce, grated cheese, or ketchup.
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One-sentence summary -- Preheat your pan. Prepare your tuna. Prepare your eggs. Start your omelet. Add the tuna. Fold your eggs over. Finish your omelet. Serve and enjoy.

INPUT ARTICLE: Article: In most cases, the most damaged part of the hair is the ends. By getting your hair cut every six to eight weeks, you’ll removed the dry, brittle ends so your hair looks healthier overall. You don’t have to cut all of the damaged sections of your hair out at once. By getting a small trim every six weeks, you’ll slowly remove the dry, split ends, and over time, your hair will become healthier. Damaged hair is prone to tangles and knots, but working them out with a brush can snag your hair and cause breakage. A wide-tooth comb is a better option for damaged hair because it’s gentler and less likely to pull or tug at it. Your hair is most fragile when it’s wet, so it’s especially important to only use a wide-tooth comb on your hair right after you’ve washed your hair. Damaged hair often looks dry and dull. Adding hair oil to your locks can help hydrate them and boost the shine, so your hair looks healthier. You can apply an oil all over your hair when it’s wet, or just work it through the ends when your hair is dry. The best hair oils for damaged hair are argan oil, marula oil, avocado oil, and coconut oil.

SUMMARY:
Get regular haircuts. Use a wide tooth comb. Moisturize your hair with oil.